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my whole family eats meat but i don’t and i need really good recipes for vegetarian meals or a website with recipes.
i dont eat fish, i never really liked it.
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I need really good vegetarian recipes?
Posted by admin on September 10th, 2009
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Best Meatless Loaf
A meatless version of a favorite childhood food.
2 cups cooked brown rice (can use Uncle Ben’s microwave brown rice, only 90 seconds to cook)
can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers, Diced Onion & Lime, Juice in Caribbean Sauce); don’t drain
For hot , spicy taste
1 tbsp chili paste (use Huy Fong Sambal Oelek, ground fresh chili paste)
For milder Italian taste
Mix 1 to 2 tbsp tomato sauce (or Ketchup) with 1/4 to 1/2 tsp Italian herbs
2 heaping tbsp of ground flaxseed
can of S&W mexican recipe stewed tomatoes (has green pepper and onion); chopped (drain juice in measuring cup)
2 cups of rolled oats (oatmeal)
1/4 tsp Nature’s seasoning salt
1/2 tsp garlic powder
Two heaping tsp of Ketchup, for the top
Instruction
Cook two cups of brown rice.
Preheat oven to 350F.
Oil bottom and sides of the loaf pan.
In a large bowl, mash beans (using potato masher), leave slightly lumpy.
In the bowl with the beans, add and mix the following:
Chili paste or Italian sauce
Stewed tomatoes, chopped and drained
Nature’s seasoning salt
Garlic powder
2 heaping tbsp of ground flaxseed
Brown rice
The Mixture will not loaf consistency, yet.
Add and mix the following:
1 1/2 cups of oatmeal; mix. If not of loaf consistency, add up to 1/2 cup more of the oatmeal. Be careful not to add too much oatmeal or else it will dry out the loaf.
Add the loaf mixture into the oiled loaf pan. Spread Ketchup (for hot spicy taste, mix with 1/2 tsp chili paste and a little stewed tomatoes juice) over the top of the loaf. Place into the preheated oven for 20 minutes.
Increase oven to 450F, cook for 5 to 10 minutes or until ketchup looks crispy.
Good with steamed baby carrots as a side dish.
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Chickpea Burgers
2 medium potatoes, peeled and cut into 1" pieces
salt to taste
2 teaspoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 tablespoons tomato paste
3 tablespoons finely chopped flat leaf parsley
3 cups cooked chickpeas (garbanzo beans)
freshly ground black pepper
pinch cayenne pepper
about 1/4 cup dried breadcrumbs
cooking spray
Place the potatoes in a large saucepan with 6 cups cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes. Drain the potatoes in a colander and set aside.
Heat the oil in a large, non-stick skillet. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with salt, pepper and cayenne to taste. Let the mixture cool to room temperature.
Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener. (Run the machine in short bursts and don’t over-process.) Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours.
Grill the burgers, spraying the vegetable grate with cooking spray. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil. To sauté, add a teaspoon or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty. Whichever method you use, you’ll need about 4 to 6 minutes per side cooking time. Turn the burgers with a spatula as gently as you can.
Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.
—-
Chickpea Cutlets
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying
In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.
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Pasta salads.
I tried one once that was really good. It had a sauce, maybe something balsamic…It had pieces of pineapples, capers or green peas, and colorful swirly pasta.
Do you eat fish? That’s an alternative. (Salmon, fried fish, ect.)
Try this page we have cooked some stuff from there, its quite nice:
http://www.deliaonline.com/recipes/selections/vegetarian-main-courses-who-needs-meat,178,RS.html
Oooh delia! mashed potatoes with creme fraiche
that sounds good.
have you hear of epicurious? google it!
i sometimes use king arthur flour recipes, but alot of them are pretty "housewifey" for my taste.
Mark Bittman has a book called "how to cook everything vegetarian which is very nice.
Martha stewart is good too, when she does make vegetarian foods.
i should really expand my repertory. there’s countless of vegetarian cookbooks out there.. I don’t suggest the vegan books for baking- find a conventional cookbook that incidentally contains baked good recipes that are traditionally vegan. For everyday occasions a vegan cake is pretty delicious but a little tricky, but i digress.
You’ll be fine, there’s a million resources out there just waiting to be used. don’t forget ethnic cuisine, a lot of foreign cultures have mastered the art of vegetarian foods that actually taste good.
i have recently become a vegetarian and i looked up vegeatarian recipes and found this great site http://www.theveggietable.com/recipes/easyrecipes.html
it has tons of great recipes. and it is really easy to find what you want. iit is literally a list of recipes and if gives you a brief discription of what it is. all you have to do is click on it and it will show you the ingredients you need for it. the amount it makes. the tools you will need. and how to make it. it was really helpfull to me and i hope it is helpfullfor you to
This is my favorite recipe:
http://www.ehow.com/how_4589612_easy-vegetarian-pot-pie.html