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Vegetarian Recipes

post #1 of 28
Thread Starter 
Hey Hey,
I've decided to go on a vegetarian diet for a week or two, to clean out my system and get my metabolism a little higher. Been feeling dragged down lately, and am thinking it could be the huge slabs of meat we eat in this house I'm not much of a vegetarian cook. Anyone have any favourite recipes? Stipulations are: I don't like raw hunks of tomatoes (but will eat cooked), and I can't eat really spicy things because I have "the beginnings of an ulser". Looking forward to some taste sensations!
Jess
post #2 of 28
I have a "harvest casserole" I can make this time of yr-I'll try to remember to send the recope tomorrow!!
post #3 of 28
I'm afraid most of my vegetarian cooking amounts to opening the freezer, chucking a veggie burger/sausage/lasagne/hotpot onto an oven tray, and serving it up with fresh potatos and veg!
post #4 of 28
Thread Starter 
Quote:
Originally Posted by GailC
I have a "harvest casserole" I can make this time of yr-I'll try to remember to send the recope tomorrow!!
Oh that would be great! Dad and I are home alone tonight, so I think we're going to order a vege pizza for dinner
post #5 of 28
Here's a vegetable recipe site that has loads of recipes.

http://www.justvegetablerecipes.com/index.html
post #6 of 28
I don't make this because it's vegetarian, but because we love it. It's a quick really easy sauce for pasta that is really just lots of fresh tomatoes, sauteed in butter*, with lots of fresh basil and a little parmesan cheese*.

I cut up tomatoes into bite-sized pieces, a generous cup for each serving. Sprinkle generously with sugar and freshly ground black pepper. Choose a large saute pan, so there's lots of room, and so you can add the cooked pasta at the end. On high heat, melt 3 or 4 tablespoons of butter until bubbling, add the tomatoes, and toss to coat, then let them cook down, tossing every few minutes.

Meanwhile, have your pasta cooking -- any pasta you like, but this is particularly nice on rotini. If the tomatoes have cooked down to your taste before the pasta is ready, just turn the heat down to low, and stir from time to time. Then when the pasta is ready, drain and dump into the tomatoes, along with a good handful of fresh basil, roughly chopped, and a few tablespoons of grated parmesan. Toss to combine. If it seems a little dry, add a gob of butter while tossing. Serve garnished with a little more parmesan and a leaf or two of basil.

*If you want to avoid dairy, extra virgin olive oil is fine, and the cheese can be omitted, but the flavour will be different, of course.

Enjoy!
post #7 of 28
Anyone have any favourite recipes? Stipulations are: I don't like raw hunks of tomatoes (but will eat cooked), and I can't eat really spicy things because I have "the beginnings of an ulser". Looking forward to some taste sensations!

Glad I saw your post...I've been a strict vegetarian for 21 years now...my motto "if it had a mother I don't eat it" No fish - No chicken - No meat

Needless to say, I have a ton of vegetarian recipes. Also, you may want to check out www.vegetariantimes.com -- they have a ton of recipes too.

Easy ones that my family adores are my vegetable quiche, taco pie and stir-fry tofu. Let me know if you would like any recipes...would love to help you out. Good luck on your veggie diet
post #8 of 28
Thread Starter 
Quote:
Originally Posted by leesali
Anyone have any favourite recipes? Stipulations are: I don't like raw hunks of tomatoes (but will eat cooked), and I can't eat really spicy things because I have "the beginnings of an ulser". Looking forward to some taste sensations!

Glad I saw your post...I've been a strict vegetarian for 21 years now...my motto "if it had a mother I don't eat it" No fish - No chicken - No meat

Needless to say, I have a ton of vegetarian recipes. Also, you may want to check out www.vegetariantimes.com -- they have a ton of recipes too.

Easy ones that my family adores are my vegetable quiche, taco pie and stir-fry tofu. Let me know if you would like any recipes...would love to help you out. Good luck on your veggie diet
Thanks so much for the link! It will take much exploring, I'm sure . I may have to contact you regarding tofu. I've always been scared of it, but I think I'm feeling some bravery coming through.
post #9 of 28
Quote:
Originally Posted by Sylorna
Oh that would be great! Dad and I are home alone tonight, so I think we're going to order a vege pizza for dinner
If you haven't tried it, order Poppa's pizza -- it's the BEST in Midland.
post #10 of 28
i like tomato and basil soup.

i just chuck in some roasted tomatoes, tinned tomatoes, vegtable stock, seasoning and pleanty of fresh basil. mmmmm
post #11 of 28
I am no veg. But Love red beans and rice (trad. Louisiana dish).
It generally has sausage in it but you don't have to put it in or you can use veg. sausage.
It has tremendous protein too and filling but won't make you sluggish.
PM me if you want the recipe.
post #12 of 28
Thanks so much for the link! It will take much exploring, I'm sure . I may have to contact you regarding tofu. I've always been scared of it, but I think I'm feeling some bravery coming through

Tofu can be scary If it is cooked correctly, it won't be so squishy & blah
post #13 of 28
i LOVE tofu! try asian supermarkets as they have loads of veggie stuff and cook it so nicely
post #14 of 28
I less-than-sign, three, to cook. I'm also a fan of the vegetables. I'm not a vegetarian because I like the animals.

I. Hate. Plants.

As it is, the cookbooks are coming down this weekend, so I can post a lot more once those get down here. The three vegetarian cookbooks I have are a low-fat one, a French vegetarian cookbook, and some meals in minutes cookbook which isn't really cooking to me, it's buying stuff and putting it together. Until then, have some linkage:

Almond Pear Clafouti
Corn Chowder - maybe more of a winter thing...
Kitchari - you said system cleaning...
Tahini Cookies Some soups - yes, I know it's summer, but I like soup...
Squee!!
More Squee-ing!!!
Papa pomodoro - Use vegetable stock instead. The fresh basil is not optional. A nice balsamic vinegar works wonders, too. Cannelini beans work just fine.

Will post some monday-ish if you'd like.
post #15 of 28
Thread Starter 
Can I just say I'm so glad that I asked you guys!?! Everything looks so good. I may have to stay on this kick just to try one of everything
I think I'll start getting adventurous tomorrow. Thinking....artichokes to start with (they're my favourite) and then to go on from there.
post #16 of 28
My favorite dinner lately has been:
Yams (cooked in the oven)
Tofu (extra firm, cut into tiny cubes, fried with a teeny bit of oil, onion, garlic)
Steamed Broccoli

Put them all in the same dish (container) and then I add Miso Gravy. If you can't find miso gravy or make it, just add normal vegy gravy.

Or....try the tofu ground beef stuff. You can use it in place of your normal "meat" receipes like Chili, spaghetti sauce, tacos......
post #17 of 28
Thread Starter 
Quote:
Originally Posted by journey
My favorite dinner lately has been:
Yams (cooked in the oven)
Tofu (extra firm, cut into tiny cubes, fried with a teeny bit of oil, onion, garlic)
Steamed Broccoli

Put them all in the same dish (container) and then I add Miso Gravy. If you can't find miso gravy or make it, just add normal vegy gravy.

Or....try the tofu ground beef stuff. You can use it in place of your normal "meat" receipes like Chili, spaghetti sauce, tacos......
What's Miso Gravy??? Would mushroom gravy work?
I don't mind that fake ground beef in some things (I make the worlds most killer vegetarian chilli) but prefer to stay away from a lot of those pretend products actually. I beans, so I figure it's better to go with them in a lot of recipes.
post #18 of 28
Quote:
Originally Posted by Sylorna
What's Miso Gravy??? Would mushroom gravy work?
I don't mind that fake ground beef in some things (I make the worlds most killer vegetarian chilli) but prefer to stay away from a lot of those pretend products actually. I beans, so I figure it's better to go with them in a lot of recipes.
Miso gravy is popular here (becuase of all the asians), and becuase there is a vege restaurant that bottles it and sells it in all stores. It is made from miso, the (japanese) soy bean paste.
Here is a recipe I just found:
Miso Gravy by melting a tablespoon or so of butter in a pan, making a roux by adding another tablespoon or so of flour, mixing and toasting for a minute before adding 1 ½ c milk and heating until nearly boiling and thickened. Remove from stove and let cool slightly before adding a dash of Tamari and about 2 Tbsp of a dark miso.

In the stuff I use, I noticed they put a bit of apple juice in it.....yummy.

of course mushroom gravy would work too....
post #19 of 28
Quote:
Originally Posted by Loveysmummy
I am no veg. But Love red beans and rice (trad. Louisiana dish).
It generally has sausage in it but you don't have to put it in or you can use veg. sausage.
It has tremendous protein too and filling but won't make you sluggish.
PM me if you want the recipe.

Ooooh yummy! I like that one too and I use the Boca veggie sausages when we have it, since were vegetarians.
post #20 of 28
I'm a vegetarian but I hate to cook. One easy dish I always love is Morning Star Crumbles (just like hamburger meat) with elbows and pasta sauce, just like a hamburger helper and it lasts a few days. I will also sometimes use it for veggie barbeque sandwiches with manwich sauce.
post #21 of 28
I'd be careful with the Morningstar Crumbles. It... uh... doesn't agree with everyone. The Chik Patties are yummy, but the Crumbles.... just don't eat a lot at once just in case...
post #22 of 28
I love portabello sandwiches! Just sautee or girll the portabello mushroom cap and put it on a bun and dress it the way you would a hamburger. I prefer mine on French bread rolls with swiss cheese, Let, tom, and onion.
post #23 of 28
Here is my recipe... (plus check out epicurious.com too)
Farmer's Market Casserole

1 1/2 pounds thinly sliced potatoes (I used the gold fleshed ones!!)
1 large onion thinly sliced
2 medium (1 1/2 pounds) zuchinni cut in 1 /4 inch pieces
3 large tomatoes (1 1/2 pounds)tomatoes cut in 1/4 inch pieces
2 carrots thinly sliced
1 T. fresh thyme leaves
1 tsp fresh chopped marjoram leaves (you can use dried-however decrease amt)
1 tsp salt
3/4 c dry white wine
1/4 tsp pepper
3 T butter,1 cup small1/4 inch fresh bread cubes
2 cups grated sharp cheddar cheese

1. Preheat oven to 375.
2. Layer the vegetables in an ungreased 11 x 8 casserole in the order listed sprinkling each layer with herbs, and salt and pepper. Pour wine all over, cover w/foil and bake 1 hr or until carrots are almost tender and the juices are bubbling nicely.
3. Melt the butter in a small pan over med heat. Add bread cubes and stire until the butter is absorbed about 1 minute. Remove and set aside.
4. Uncover casserole and sprinkle with cheese then the bread cubes over the top.
Continue baking uncovered until cheese melts and bread cubes are browned 15-20 minutes.
This makes alot so you might want to cut recipe in half.
post #24 of 28
Quote:
Originally Posted by GailC
Here is my recipe... (plus check out epicurious.com too)
Farmer's Market Casserole

1 1/2 pounds thinly sliced potatoes (I used the gold fleshed ones!!)
1 large onion thinly sliced
2 medium (1 1/2 pounds) zuchinni cut in 1 /4 inch pieces
3 large tomatoes (1 1/2 pounds)tomatoes cut in 1/4 inch pieces
2 carrots thinly sliced
1 T. fresh thyme leaves
1 tsp fresh chopped marjoram leaves (you can use dried-however decrease amt)
1 tsp salt
3/4 c dry white wine
1/4 tsp pepper
3 T butter,1 cup small1/4 inch fresh bread cubes
2 cups grated sharp cheddar cheese

1. Preheat oven to 375.
2. Layer the vegetables in an ungreased 11 x 8 casserole in the order listed sprinkling each layer with herbs, and salt and pepper. Pour wine all over, cover w/foil and bake 1 hr or until carrots are almost tender and the juices are bubbling nicely.
3. Melt the butter in a small pan over med heat. Add bread cubes and stire until the butter is absorbed about 1 minute. Remove and set aside.
4. Uncover casserole and sprinkle with cheese then the bread cubes over the top.
Continue baking uncovered until cheese melts and bread cubes are browned 15-20 minutes.
This makes alot so you might want to cut recipe in half.
Gail, that sounds YUMMY! I'm making a copy!
post #25 of 28
Quote:
Originally Posted by Sylorna
Thanks so much for the link! It will take much exploring, I'm sure . I may have to contact you regarding tofu. I've always been scared of it, but I think I'm feeling some bravery coming through.
Tofu is wonderful. Nothing to be scared of. Scout's honor

Try making a vegan pizza...sounds totally weird and foreign, but you won't be disappointed. Broccoli is a wickedly good pizza topping...betcha never thought of that one! Just go to the store, find a pizza crust to make (since you're not going vegan, it doesn't matter which one you pick), find some high quality pizza sauce, load up on veggies like broccoli, bell peppers, oinions, olives, mushrooms, fresh tomatoes (you'll bake these into the pizza, don't worry) and garlic, and have at it. Just...try it without the cheese! It's worth a shot...I love the stuff!

Also, as a quick recipe, just take a variety of veggies, sautee them in olive oil, toss them with pasta and sauce. One of my favorites is this: you take broccoli florets, sautee it with garlic, extra virgin olive oil, add just a TINY bit of serrano pepper (it gives it a slight kick, but isn't so spicy, but you only need lilk half of a pepper, finely chopped). Meanwhile, you boil pasta and potatoes. Strain those when they're ready, put it aside. Add a can of chooped tomatoes and a little bit of tomato paste to your garlic, pepper and broccoli. Let that all simmer together for a few minutes and them toss it all together. MMMMMM!!!
post #26 of 28
Quote:
Originally Posted by rapunzel47
I don't make this because it's vegetarian, but because we love it. It's a quick really easy sauce for pasta that is really just lots of fresh tomatoes, sauteed in butter*, with lots of fresh basil and a little parmesan cheese*.

I cut up tomatoes into bite-sized pieces, a generous cup for each serving. Sprinkle generously with sugar and freshly ground black pepper. Choose a large saute pan, so there's lots of room, and so you can add the cooked pasta at the end. On high heat, melt 3 or 4 tablespoons of butter until bubbling, add the tomatoes, and toss to coat, then let them cook down, tossing every few minutes.

Meanwhile, have your pasta cooking -- any pasta you like, but this is particularly nice on rotini. If the tomatoes have cooked down to your taste before the pasta is ready, just turn the heat down to low, and stir from time to time. Then when the pasta is ready, drain and dump into the tomatoes, along with a good handful of fresh basil, roughly chopped, and a few tablespoons of grated parmesan. Toss to combine. If it seems a little dry, add a gob of butter while tossing. Serve garnished with a little more parmesan and a leaf or two of basil.

*If you want to avoid dairy, extra virgin olive oil is fine, and the cheese can be omitted, but the flavour will be different, of course.

Enjoy!
I need a new sautee pan real bad!
post #27 of 28
Not exactly a recipe but if your area has a substantial Chinese population or a Chinatown then there may be a possibility of finding a place that serves Chinese Vegetarian food. It originates from Buddhism and therefore there has been centuries of practice and invetion making it taste very good.

I am not a vegetarian but these Chinese Vegetarian food is so good that when I have the opportunity I would actively seek it out and eat it.

Here is an article on it just in case you have no idea what the heck I am talking about.

http://en.wikipedia.org/wiki/Chinese_Buddhist_cuisine
post #28 of 28
Everything sounds so yummy!
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