Vegetarian Recipes

Archive for the ‘Vegetarian Recipes’ Category

Planning a Vegetarian New Years Eve Party

By admin on Sunday, April 4th, 2010 | No Comments

If you are already in the process of planning a New Years Eve party you might want to consider making the event a vegetarian event.

A host might decide to host a vegetarian event is because she herself is a vegetarian and she wants to share some of her favorite recipes with her friends even if they are not all vegetarians. Although a vegetarian may also opt to serve both vegetarian and meat based items at the party and simply not consume any meat herself, when she opts to exclude meat from the party it is usually for the purpose of sharing something that is important to her with her guests.

Another reason a host might opt to throw a vegetarian New Years Eve party is to save money on the costs of food. Hosting a party, especially for a large number of people can be quite expensive especially if you plan to serve expensive dishes containing meat. One way to cut down on the cost of the party is to substitute hearty vegetarian dishes in place of the more expensive meat dishes. If well prepared, most guests will not even miss the presence of the meat.

Still another reason a host might

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Variety Adds Vitality To Your Vegetarian Meals

By admin on Friday, December 11th, 2009 | 2 Comments

Probably one of the most perplexing thoughts a person has when they transition to vegetarianism is keeping their diet filled with a variety of fun, diverse, and nutrient-dense foods.

It can sometimes feel like you’re cutting many options out since you’re no longer consuming meat, and it may seem you’re losing even more options if you’ve also decided to cut dairy and eggs from your diet as well. With a little creativity, planning, and forethought, you might be surprised how much variety you can achieve with your new vegetarian diet – perhaps even more than your meat-eating days!

There are some simple substitutions you can experiment with and use as substitutions in your favorite meat recipes. Tempeh, which is cultured soybeans with a chewy texture; tofu (freezing and then thawing gives tofu a meaty texture; the tofu will turn slightly off white in color); and wheat gluten or seitan (made from wheat and has the texture of meat; available in health food or Oriental stores) are all great items to start with.

Milk and other dairy products can also be easily replaced with vegetarian-friendly items. Try soy milk, soy margarine, and soy yogurts, which can be found in health food or Oriental food

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Hot and Spicy Chick Peas

By admin on Monday, November 16th, 2009 | No Comments

Makes 2 servings in 45 minutes

INGREDIENTS

* 1 can of chick peas (15 1/2 Oz; 439 gr)

* 1 medium onion, finely chopped

* 1 teaspoon ginger, finely chopped

* 1 clove garlic, finely chopped

* 1 green chilly, finely chopped

* 2 medium well ripened tomatoes, seeded and chopped

* 1 tablespoon fresh coriander chopped

* 1 tablespoon lemon juice

* 10 g vegetable oil

* Spices:

- 1/2 teaspoon turmeric

- 1/2 tablespoon ground coriander

- 1 tea spoon “garam masala”

- salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add “garam masala”, lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Serve with “naan bread”, “chapati” or as a side dish.

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Vegetarian Spinach Casserole

By admin on Friday, May 15th, 2009 | No Comments

Preparation – 20 minutes
Cooking – 50 minutes

Ingredients:

* 1 3/4 cups water
* 3/4 cup white rice
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 2 cups milk
* 2 cups shredded Swiss cheese
* salt and pepper to taste
* 1 teaspoon hot pepper sauce
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 2 cloves garlic
* 1 red bell pepper, chopped
* 1 (15 ounce) can white corn, drained
* 1/2 cup dried bread crumbs, seasoned
* 2 tablespoons butter, diced

Method:

1. Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

2. Melt 3 tablespoons butter in a large saucepan

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Vegetable Pizza

By admin on Monday, May 11th, 2009 | No Comments

Preparation: 30 minutes

Cooking: 30 minutes

Ingredients:

* 2 (8 ounce) packages refrigerated crescent rolls
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (1 ounce) package dry Ranch-style dressing mix
* 1 cup fresh broccoli, chopped
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* 1 cup chopped cauliflower
* 1 cup shredded carrots
* 1 cup shredded Cheddar cheese

Method:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.

3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Serves twelve

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