Question by Wendy: Vegetarian recipes?
I’m a vegetarian and I’m looking for some kid friendly, and Man friendly recipes. We always end up making TWO meals at dinner time, one for me..and one for them.
Anyone know of some great (vegetarian) meals that we all could enjoy?
Just a note, I do have eggs and dairy. And we don’t do mushrooms.
Thanks!
Best answer:
Answer by Penney w
Italian vegetable casserole
1 zucchini, sliced
1 yellow squash, sliced
1/2 red bell pepper, chopped
2 tomatoes, chopped
1/4 c. fat-free Italian dressing
2 c. brown rice, cooked
1/4 c. soy parmesan cheese
non-stick cooking spray
Directions:
1. Spray casserole dish with non-stick cooking spray.
2. Mix vegetables and dressing together in the casserole dish.
3. Cook vegetables in microwave for 10 minutes, stirring every 2 to 3 minutes.
4. Sprinkle parmesan cheese over the top of the vegetables.
5. Serve vegetables over rice.
* 1/2 c. fat-free cream cheese or leave out!
* 4 8-inch flour tortillas
* 2/3 c. romaine lettuce, shredded
* 2/3 c. red cabbage, shredded
* 1 red tomato, diced
* 1/4 c. red onions, sliced
* 1/3 c. carrots, grated
* 1/4 c. blue cheese
* 1 c. alfalfa sprouts
Directions:
1. Spread 2 tbsp. cream cheese over one side of each tortilla.
2. Divide remaining ingredients evenly among tortillas.
3. Roll up each tortilla.
4. Cut each rolled wrap in half diagonally.
Image by megabeth
I’m still moving forward with the sprinters points on this Vegetarian Tour de France. I’m looking for fast and flavorful recipes and these beets fit the bill. As a bonus, they are so brightly colored that they’ll liven up any dull plate. (Rather than a sprinter’s jersey perhaps these should get the most aggressive jersey because of the deep red color?) They do have a strong flavor but they do take some of the “ick” out of the beet aversion some folks may have.
Image by Katie Loughlin
Vegetarian Pot Pie Recipe
Ingredients:
½ cup peas
½ cup corn
½ cup green beans, sliced
½ cup cheddar cheese
½ cup mozzarella cheese
¾ cup broccoli
1 large carrot, sliced
1 medium onion, chopped
2 TBSP all-purpose flour
3 ½ cups vegetable broth
4 TBSP butter
4 medium potatoes, sliced and diced into cubes
Salt and pepper
Pie crust
Directions:
1. Preheat oven to 350. Bake pie crust for five minutes or until golden brown.
2. Boil potatoes until soft. Drain and mash with half of the butter and ½ cup vegetable broth. Stir in cheeses. Season to taste.
3. Sautee onion in sauce pan with butter until transparent. Add rest of vegetables and half of the rest of the broth. Cover pan.
4. Once vegetables have softened, pour into prepared pie crust. Top with mashed potatoes.
5. Bake in oven for 10-15 minutes, or until top is golden.
6. Let cool for 5 minutes. Serve warm.
Not affiliated with Vegetarian Times(tm).
vegetarian lentil soup
Image by vigilant20
I’m having my parents over for dinner tonight and this is on the stove as we speak. I used this recipe. I just cooked it considerably longer because we all like our vegetables well done in soups. It turned into a hearty stew.
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