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10 Responses to “Q&A: What are some of your favorite vegitarian recipes?”

1. Kylie Says:
   January 27th, 2012 at 1:52 am

   Vegetarian Stuffed Peppers!
   Burritos.
   There are some really good recipies at http://www.vegetariantimes.com/

2. sara Says:
   January 27th, 2012 at 1:52 am

   vageterian tacos

3. pickmeuptowing Says:
   January 27th, 2012 at 2:42 am

   Mate you can’t beat my Curried Vegetable Pie with Home made flakey pastry & Baked Mash Potatoe on top.
   On the side of the Pie I like a couple stuffed Tomatoes with rice, almonds, peas, onion, caspicum & Fresh herbs from the vegie garden.
   Don’t forget desert.. Looks like we’re having Caramel pecan loaf cake & home made vanilla ice cream.

4. Sherry B Says:
   January 27th, 2012 at 3:20 am

   Trader Joes pasta medley and potato medley. Hash browns. Cucumber sandwiches with cream cheese on a bagel. Macaroni and cheese. Tofu corn dogs from Trader Joes. Fish tacos if you haven’t given up fish. I did the same thing for Lent one year and it was HELL. But the good news is that you will be healthier and most likely lose weight if you don’t eat a lot of candy cakes and pies :0) You can do it!!!

5. SmurfsonShrooms Says:
   January 27th, 2012 at 4:07 am

   Spicy Peanut Eggplant And Shallot Stew

   here is a link to it: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=449

6. kyle w Says:
   January 27th, 2012 at 4:23 am

   Sesame Noodles (V*gan)

   1/3 cup soy sauce
   2-1/2 TBSP tahini
   2-1/2 TBSP sesame oil
   3 pinches cayenne pepper
   2 cloves garlic, minced
   3 pinches ground ginger or 1 inch ginger, grated
   1 pound cappellini (angel hair pasta) cooked according to package directions
   3 green onions, sliced thin
   1 large carrot, peeled and grated
   Toasted sesame seeds and red pepper flakes for garnish (optional)

   Combine soy sauce, tahini, sesame oil, cayenne, garlic, and ginger in a bowl. Whisk until smooth.

   When pasta is cooked, drain the noodles and run under cold water until noodles are chilled (to stop them from cooking further). Give the noodles several good strong shakes to get the water out.

   Dump noodles into a large bowl and pour dressing all over and combine until all noodles are coated. Add veggies, stir, and garnish with sesame seeds and red pepper flakes.

   So so good.

   I think the choc chip banana bread recipe below should mention that 180 deg. is in Celsius. For Fahrenheit bake at 350 degrees F.

7. hala Says:
   January 27th, 2012 at 4:32 am

   I’m luving this vegan choc chip banana bread. Its sooooo yummy. I made it twice last week =0)

   2.5 cups self raising flower
   1/4 tsp salt
   3 or 4 ripe mashed bananas
   1/4 cup mashed soft tofu
   1 1/4 cup soy milk
   1/4 tsp vanilla
   3/4 cup brown sugar
   1/4 cup vegie oil
   3/4 cup dark choc chips (vegan of course)

   method:
   1. mash up bananas and tofu
   2. add soy milk, oil, sugar, vanilla, salt and choc chips
   3. sift flower into mixture and mix well
   4. grease baking tin with non dairy margerine

   bake for 1hr at about 180 degrees. time and temp might vary depending on your oven. so bake untill middle is firm and cake looks light brown.

   Lots of luck…. enjoy =0)

8. ~ Says:
   January 27th, 2012 at 5:25 am

   http://www.fatfreevegan.com
   http://www.peta.org/accidentallyvegan
   http://www.vegcooking.com
   http://www.vegetarianlunchbox.com
   http://www.theppk.com

9. Gypsy Whitemoon Says:
   January 27th, 2012 at 6:06 am

   Potato Gnocchi in Rich Gorgonzola Sauce

   This rich but irresistible dish is based on a classic sauce prepared up and down the length of Italy. Enjoy it when calories are not a consideration. I have suggested a mild, sweet Gorgonzola cheese, dolce latte. A mild Danish Blue yields equally stunning results. The sauce works equally well with pasta. Serves 4.

   500g (1 pound) ready-to-cook potato gnocchi
   2 tablespoons butter
   ½ teaspoon yellow asafetida powder
   200ml (1/3 pint) light pouring cream
   200g (7 ounces) mild sweet Gorgonzola cheese
   ½ teaspoon salt
   ¼ teaspoon black pepper
   few gratings nutmeg

   Boil the gnocchi as per instructions on the packet.

   Melt the butter in a large saucepan over low to medium heat, sprinkle in the yellow asafetida powder, and saute momentarily. Pour in a little cream, crumble in the cheese, and stir through until the cheese has melted completely and the ingredients have amalgamated.

   Stir in the rest of the cream, the salt, pepper, gratings of nutmeg, and without allowing the sauce to boil, heat for another 5 minutes or until the sauce has assumed the quality of thick cream. Fold in the cooked, drained gnocchi.

   http://www.kurma.net/recipes/row.html

   Cream of Carrot Soup
   Vegetarian Recipe

   Cream of Carrot Soup
   To make 2 servings:
   kcal
   450g (1 lb) carrots, peeled and chopped 185
   500 ml (1 pint) vegetable stock 29
   250 ml (1/2 pint) milk 147
   15g (1 oz) butter 102
   1 tbsp flour 36
   Total 499
   Around 250 kcal per serving

   Boil the carrots in the vegetable stock until they are tender. Transfer to a food processor or blender and blend to a puree.

   Make a basic white sauce with the milk butter and flour. Our favourite method is to mix some of the milk and all the flour in a jam-jar used like a cocktail shaker and add it to the butter and the rest of the milk warming in a large pan. Bring gently to the boil and keep stirring while the sauce thickens.

   Add the pureed carrot to the sauce and stir in over a gentle heat. Serve immediately.
   http://www.vegetarian-and-low-calorie-recipes.com/carrot-soup.html
   Spicy Vegetable Lo Mein
   Serving Size : 6 Preparation Time :0:30Categories : Chinese Dishes Main Course Pasta Dishes Vegetables Amount Measure Ingredient — Preparation Method——– ———— ——————————– 8 ounces soba noodles (or other flat Asian noodle) 2 teaspoons hot chili oil 2 teaspoons ginger root — grated 2 cloves garlic — minced 3 1/2 ounces shiitake mushrooms, pkg — caps thinly sliced 1 medium red bell pepper — in short thin strips 2 cups bok choy — chopped 1/2 cup canned vegetable broth 6 ounces sugar snap peas or snow pea pods 2 tablespoons tamari or soy sauce 2 tablespoons seasoned or regular rice vinegar 1 tablespoon dark-roasted sesame oil 1/4 cup chopped peanuts or cashews — optional
   Cook noodles according to package directions. Meanwhile, heat oil in large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring occasionally. Add broth and sugar snap peas; simmer until vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes. Add tamari or soy sauce, and vinegar.

   Drain noodles; add to skillet with vegetables. Add sesame oil; cook 1 minute, tossing well. Sprinkle with peanutes or cashews, if desired.

   http://www.webvalue.net/recipes/chinese2.htm#svlm
   Baked Eggplants with tomatoe sauce

   4 slim, elongated eggplants, about 700 gr. 150 ml olive oil salt and pepper 450 gr. onions, thinly sliced 3-4 cloves garlic, peeled and sliced 450 gr. tomatoes, peeled and sliced 1 teaspoon oregano 1 teaspoon sugar

   METHOD
   Cut the stalks off the eggplants and rinse them. Using a sharp knife, slit them lengthwise on one side only, making sure you do not slit all the way through. They should open like a wallet, so you can put the stuffing in the opening. Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough you can add some more oil in the frying pan. Take out and arrange side by side in a small oven dish and season them. Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add the oregano and sugar and cook gently, covered, for 15 minutes. With a spoon, fill the eggplants with this stuffing, opening them slightly.They should be quite soft by now. Virtually pile the stuffing in them, filling them generously. Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish. Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once during cooking.
   http://www.greek-recipe.com/modules.php?name=News&file=article132

   Good luck

10. Windy Says:
    January 27th, 2012 at 6:20 am

    [ French Creole ]
    Diced potatoes
    Diced green peppers
    Diced onion
    Rice
    Tomato sauce

    Saute’ potatoes,green peppers&onions in lg. fry pan.
    At same time be cooking rice in other pan, so it will be ready when you are finished with the veggies. add tomato sauce to
    veggies,mix well, cover& simmer 20 minutes,stirring occasionally.–Serve over rice.
    A side salad goes good with this too!

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