I need vegetarian recipes

I am in need of some vegetarian and fruit recipes. I will be using minimal dairy products (non fat or low fat) but no sugar or artificial sweeteners. I want to use all natural foods with no preservatives.

I do have a small juicer I got for Christmas, so I would like some tasty juice recipes that can take the place of caffeine to wake up.

Thanks! I know I can count on my friends and fellow cat lovers to help me find some tasty recipes

Originally Posted by Catkiki

I am in need of some vegetarian and fruit recipes. I will be using minimal dairy products (non fat or low fat) but no sugar or artificial sweeteners. I want to use all natural foods with no preservatives.

I do have a small juicer I got for Christmas, so I would like some tasty juice recipes that can take the place of caffeine to wake up.

Thanks! I know I can count on my friends and fellow cat lovers to help me find some tasty recipes

Click to expand...

Just to clarify, is this for losing weight, addressing specific health problems, or to eat more healthily?

Originally Posted by kluchetta

Just to clarify, is this for losing weight, addressing specific health problems, or to eat more healthily?

Click to expand...

It is for personal reasons I can't really go into right now. Sorry.

Hi Catkiki, the below link is a great site for vegetarian and vegan cooks, give this one a look ...
http://vegweb.com/

or the one below has a really good recipie section, I've made a few dishes from the below!
http://www.veggieboards.com/boards/f...hp?142-Recipes

If you want simple stuff, here are a few ideas.

Miso Soup
A bundle of green onions (chopped)
Mushrooms (I use Baby Bellas)
Extra Firm Tofu (cubed)
Soy Sauce
Bonito flakes (optional - since it is from fish)
Miso Paste (2 or 3 scoops)

Boil some water (I don't really measure any ingredients for this), add in some bonito flakes and your veggies. Reduce heat to just above low. Scoop out some water into a small mixing bowl and add your miso paste to this stirring until it is really thin. Stir this into your soup pot with the tofu and a dash or two of soy sauce. You can also add in some ramen noodles if you like.

Stir Fry with Peanut Sauce

I like to do a stir fry and add in my own peanut sauce. I am assuming that you already know how to do a regular stir fry. I like to add in a handful of chopped peanuts to my stir fry to make it crunchy. The peanut sauce goes like this.

In a small mixing bowl add

a couple of scoops of peanut butter, a dash or three of soy sauce, about 2tbsp of veggie oil, some finely minced ginger (or ginger powder), a little rice vinegar, a bit of wasabi, and I also put in worchestershire sauce, but since it has animal products in it, it is optional. Mix up everything really well and add to the stir fry once it is about halfway cooked.

Wooo, another opportunity to mention my new favorite cookbook Love Soup, vegetarian soup recipes + salads and whatnot to go with it. They're not necessarily all low fat, but you can substitute low fat milk when it calls for cream, and an oil with no saturated fat when it calls for butter.

Other good vegetarian cookbooks:

*The Greens Cook Book: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant
*Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World
*Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
*The New Vegetarian Epicure


Good vegetarian recipe websites:

*101 Cookbooks
*International Vegetarian Union
*Fat Free Vegan
*post punk kitchen - from the authors of the great vegan
cookbooks (that are currently on my wishlist) Vegan with a Vengance, Vegan Brunch and Veganomics

Thanks, I will check everything out. I forgot to mention that I am allergic to mushrooms... LOL I can eat a small amount but if I eat too much, I get sick.

My juicer is not the greatest (just a cheapy $40 one) but I did juice 4 red apples tonight, DH and I split the yummy juice and also split the applesauce it made. Puts any canned or jarred applesauce to shame!!! No need for sugar. It was sooooo good!!! I am also going to making some fresh OJ soon.

Savory Mushroom-Barley Soup

4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 celery ribs, chopped
1 Tbsp. olive oil
1-1/2 lb. sliced fresh mushrooms
6 cups vegetable broth (can use low-sodium beef broth, for other people)
2 cups sliced carrots
1 can (6 oz.) tomato paste
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup minced fresh parsley

In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)

Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.

Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley. Makes 10 servings or about 3-1/2 quarts.

Nutritional Analysis: One serving (1-1/2 cups) equals 136 calories, 2 g fat (trace sat fat),3 mg cholesterol, 416 mg sodium, 26 g carbs, 6 g fiber, 6 g protein.
Diabetic Exchanges: 2 vegetable, 1 starch
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This is from the Frog Commissary, an old restaurant in the Philadelphia area of PA...I don't know if it's still there, but I have their cookbook and it's amazing. While the list of ingredients for this chili is long, the actual cooking time is short. And this freezes beautifully.

Vegetarian Chili

1/3 cup olive oil
2 cups finely chopped onions
3/4 cup chopped celery
1 cup chopped green pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
1/4 teaspoon red pepper flakes
1 tablespoon ground cumin
3/4 teaspoon dried basil
2 tablespoons chili powder
3/4 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon pepper
2 cups tomato juice
3/4 cup bulgur wheat
2 cups chopped tomatoes
2 cups undrained kidney beans (20-ounce can)
1/2 teaspoon Tabasco
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup dry red or white wine
2 tablespoons chopped canned green chilies, or to taste

Have all the ingredients ready. Heat olive oil in a large skillet. Over high heat, add the onions, celery, green peppers, carrots, garlic, mushrooms, spices, salt and pepper. Cook, stirring, for 1-2 minutes. Add remaining ingredients. Bring to a boil, stirring. Reduce heat and simmer for 20 minutes, uncovered. If it gets too thick, the chili can be thinned with additional tomato juice.

Note: I use a Dutch oven and don't add any salt at all. You might want to go easy on the spices, if you don't like a spicy chili. Taste as you go. I've used both red and white wine in this and both are fine. It really is a good chili.

I keep bulgur on hand, but if you have to go out and buy it, you may want to use some of it in muffins to go with your chili. I have a muffin recipe that uses bulgur and the muffins are really good, if you're interested. I also have a recipe for a great four-grain bread (that includes bulgur). It's also from the Frog Commissary cookbook.
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Here's another one that's just delicious......we have this often. And again, it's a good one for the freezer.

Pinto Bean Stew

1 cup dried pinto beans
2 cups cold water
1/2 cup chopped carrot
2 garlic cloves, minced
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
1/4 teaspoon sugar

Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return beans to the pan; add cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.

In a nonstick skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.

Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through. Yield: 6 servings.

Nutrition Facts: One serving: (1 cup) Calories: 214, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 309 mg, Carbohydrate: 45 g, Fiber: 10 g, Protein: 10 g
Diabetic Exchange: 2 starch, 1 very lean meat, 1 vegetable.

Roasted Veggie Wraps

1 envelope Parmesan Italian salad dressing mix
1/4 c. water
1/4 c. red wine vinegar
2 Tbsp. olive of canola oil
1 medium sweet red pepper, sliced
1 c. julienned carrots
1 c. quartered fresh mushrooms
1 c. broccoli florets
1 medium onion, sliced and separated into rings
1 medium yellow summer squash, sliced
6 flour tortillas
1-1/2 c. shredded part-skim mozzarella cheese
Salsa, optional

In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a bowl; drizzle with dressing and toss to coat. Spread vegetables in two 15 x 10-inch baking pans coated with nonstick vegetable spray. Bake, uncovered, at 425 degrees for 20 25 minutes or until tender, stirring occasionally.

Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. Broil 4-6 inches from heat for 2 minutes or until the cheese is melted. Fold the sides and one end of tortilla over fillings and roll up. Serve with salsa, if desired. Makes 6 wraps.
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Citrus Veggie Stir-Fry

1 Tbsp. cornstarch
1 cup orange juice
2 Tbsp. balsamic vinegar
2 garlic cloves, minced
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/8 tsp. hot pepper sauce
1 cup sliced carrots
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 Tbsp. canola oil
1 cup sliced fresh mushrooms
2 cups fresh or frozen snow peas
1/2 cup sliced green onions
1/3 salted cashews
4 cups hot cooked rice

In a bowl, combine the first seven ingredients until blended and set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions and stir-fry for 3 minutes or until the vegetables are crisp-tender.

Stir orange juice mixture and add to the pan Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice. Makes 4 servings.

Nutritional Analysis: 1 cup vegetables with 1 cup rice equals 400 calories, 10 g fat (1 g sat fat0, 0 cholesterol, 97 mg. sodium, 71 g carbs, 5 g fiber, 9 g protein.
Diabetic Exchange: 4 starch, 2 vegetable, 1/2 fat.
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This recipe originally came from Sara Moulton's show, Cooking Live. I found it on another board that I go to. It's really delicious.

Tomato Caramelized Onion Tart(s)

Tart Dough:
2 sticks butter, very cold, cut into small pieces
1 2/3 cups unbleached flour
1/3 cup whole wheat flour
1 tsp salt
1 Tbsp sugar
1/4 cup ice water, or as needed

Caramelized onion:
1 medium onion, thinly sliced
1 Tbsp olive oil

Melted butter
Finely ground cornmeal
8 medium-sized round tomatoes
2 Tbsp Dijon mustard
1 cup shredded cheddar
Salt and freshly ground black pepper
2 Tbsp olive oil
1 large egg white, for egg wash
Basil, sliced thinly, plus extra for garnish

Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and shape into a ball. Wrap in plastic wrap and place in refrigerator until ready for use.

Make caramelized onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside.

To assemble tarts: The tart can be made in 8 individual pie pans, two smaller tart pans, or one large tart pan. The pan(s) should be brushed with melted butter and liberally sprinkled with corn meal.

Divide dough into equal pieces if using more than one pan. Keep unused dough in the refrigerator (must be kept cold). Roll out the dough into shape suitable for pan. This is a rustic-style tart, so the edges don't have to be perfect. Make the dough large enough so the edges of the dough will fold over the top of the tart an inch or so. Crust will be thick; you don't want it too thin or the tomatoes will bleed through bottom. Place crust in tin. Repeat until all are done and place tins on baking sheets.

Preheat oven on to 375°F. Brush bottoms of dough shell with mustard. In the following order place into shell: cheddar cheese, caramelized onion, sliced tomato, salt and pepper, basil, and olive oil. If using more than one tin, divide ingredients equally between them. Fold in the tops of extra dough around the tomatoes and brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish with more slivered basil if desired. Serve warm or at room temperature.
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And another one from my other board.....originally from Super Natural Cooking

Roasted Pepper Veggie Burger

2 (15-oz) cans chickpeas, drained and rinsed
4 large eggs
1 red bell pepper
2 jalapeno peppers
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Zest of one lemon
1 cup alfalfa sprouts
1/2 cup whole-grain bread crumbs
1/2 cup ground flax seed
1 tablespoon extra-virgin olive oil or cooking spray

Preheat oven to 450°F.

Place red and jalapeno peppers on a baking sheet, cut side down. Right before placing them in the oven, switch your oven over to broil. Broil for about 8-10 minutes, until charred on the outside.

Remove from the oven and place the peppers in a zip-lock bag. Seal the bag, and let steam for about 20-30 minutes. At this point, the skins can easily be peeled away, to leave you with the roasted peppers.

Combine the chickpeas, eggs, roasted peppers, and salt in a food processor. Puree until the mixture is the consistency of a slightly chunky hummus. You don't want a smooth batter. Add the alfalfa sprouts, and pulse a few more times just to combine. Pour into a mixing bowl and stir in the cilantro, onion, and zest. Stir in the breadcrumbs or flax, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.

Form the burger mixture into patties, and place on a parchment-lined baking sheet. You can either freeze the patties or heat up that last tablespoon of oil in a skillet, and cook for a few minutes on each side, until nicely browned and heated through.

These will freeze beautifully, but freeze before cooking.

Some I have saved in my allrecipes folder

http://allrecipes.com/Recipe/Spinach...ry/Detail.aspx
http://allrecipes.com/Recipe/Eggplan...II/Detail.aspx (obviously has dairy but is yummy)
http://allrecipes.com/Recipe/Homemad...rs/Detail.aspx
http://allrecipes.com/Recipe/Zucchini-Pie/Detail.aspx
http://allrecipes.com/Recipe/Ratatou...ke/Detail.aspx

Do this!

http://kickstartdev.pcrm.org/mealplan/index.cfm

It is perfect, seriously. I'm going to do most of the day, but not the entire thing, since I'm no longer vegan. The recipes are pretty good, especially the banana french toast.

I will try many of these! But I can't try the ones with mushrooms as I am allergic.

Those seems delicious!......

I'm sorry....I didn't realize that you couldn't eat mushrooms. And when I saw it, I didn't know how to delete the recipes. My apologies.

Here's a breakfast smoothie recipe-

Sounds Yummy and really simple

Breakfast smoothie

Ingredients-
Ingredients1 small ripe banana
about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
apple juice or mineral water, optional
runny honey , to serve



Prep 5 mins
1.Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.

Giving it a twist
Use melon or a slightly over-ripe mango instead of the banana. Or add a pot of low-fat natural yogurt to make an extra-creamy smoothie.
Per serving123 kcalories, protein 2g, carbohydrate 29g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g
Recipe from Good Food magazine, August 2004.