Posted by admin | Posted in vegetarian | Posted on 06-08-2010
Tags: best vegetarian frozen food, dessert, food, icecream, recipe, recipes, vegetarian frozen food, vegetarian frozen food brands
What are some quick, cheap vegetarian / vegan recipes?
I've been a vegetarian since September 2005. I decided to make the change for a combination of reasons: animal rights and health. I was overweight when I made the change. The first year my family was crazy (I was 15 at the time). I ate mostly pasta / noodles that year, and yes, gained 40 pounds fast, the opposite of what I thought was going to happen. So I've since smartened and discovered veggie burgers, lentil soup and other delicious substitute food. But it gets boring. Most of it is frozen. Have a fresh vegetarian or vegan recipe you'd like to share? Preferably easy to make and cheap. Just to clarify, I eat dairy and eggs, but no meat, poultry, seafood, gelatin, etc.
Ok these are very good and some take a while to cook, but they are all well worth it !!!!! You have to address at least one! Vegetarian ~ ~ ~ ~ ~ ~ ~ ~ Canelones 8 ounces manicotti noodles, uncooked (or can be found at wal AMRT) 1 / 2 cups marinara sauce 1 (Vegetarian) 1 teaspoon dried basil 1 teaspoon dried oregano 2 cups shredded mozzarella cheese 15 oz ricotta cheese 1 egg, lightly beaten 1 / 4 cup Parmesan cheese 1 teaspoon nutmeg Cook pasta according to package directions, drain. Rinse with cold water. Take Sauce and half of basil and oregano. Cook 3 minutes. Yield Spread 6-8 1 / 2 cup sauce mixture in 13×9 baking dish. In a bowl, mix 1 cup mozzarella cheese, ricotta, egg, Parmesan, nutmeg and the remaining basil and oregano. Pasta tubes stuffed with ricotta mixture, place on a plate. Pour remaining sauce over pasta. Sprinkle with remaining mozzarella cheese. Bake at 350 degrees for 25-30 minutes or try these Patatas Bravas ~~~~~ ~~~~~ 3 pounds red potatoes, washed and cut into 1/2-inch cubes (I did not peel mine) olive oil spray 1 / 2 medium red onion, chopped 2-3 cloves garlic, chopped 1 tablespoon smoked Spanish paprika 1 / 4 teaspoon cayenne pepper 1 15-ounce chopped tomatoes 1 bay leaf 1 / 2 cup water 4 -6 green olives, chopped in half parsley, for garnish Start a large pot of water to boil while preheating oven to 375 F. When water boils, add the diced potatoes. Boil for 5 minutes, longer or begin to crumble. Pour gently into a colander and let all the water drain. Place potatoes in a large baking sheet that has been sprayed with olive oil. Spritz the top of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure it does not stick to the pan. Bake for about 30 more minutes, stirring once again half. The potatoes should become hard and crispy but not overdone. While the potatoes are cooking, make the sauce. Sauté onion in a nonstick pan for about 3 minutes. Add garlic, paprika and pepper and cook another minute. Add remaining ingredients (except parsley) and simmer for about 20 minutes until thickened. Remove bay leaf and puree the sauce in a blender or food processor. Return it to the skillet and keep hot until ready to serve. Once the potatoes are cooked, place in a bowl and pour the sauce on top. Sprinkle with parsley and serve as a side dish or appetizer ~~~~~~ Rotini (or Penne) ALL'ARRABBIATA ~~~~~~ 2 tsp. olive oil 3 tsp. garlic, finely chopped (use fresh, not the jar, trust me) – 1 1 / 2 teaspoon 1 dried red pepper (use less if you do not like spicy) 1 28 ounce can plum tomatoes salt 8 ounces pasta (penne or ziti preferred) 2 tablespoons parsley, chopped Saute garlic and red pepper in olive oil for about 3 minutes, do not brown the garlic! Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them a bit on the side thick.) Mix the tomatoes with the garlic mixture. Simmer, stirring, until sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste. Cook pasta in plenty of boiling salted water until al dente, about 10 minutes and drain. Toss with the sauce and cook for a couple of minutes. Sprinkle with parsley and serve with good crusty bread. Serves 4 ~~~~~~~ Black-Eyed Pea Gumbo ~~~~~~~ 2 medium onions, chopped 1 bell pepper (any color), chopped 2 stalks celery chopped 1 tbsp. tomato paste 1 tbsp. minced garlic cups vegetable broth 4, water, or a combination of two 15-ounce cans chopped tomatoes 1 pound okra, tops removed and sliced 1 1 / 2 tsp. thyme 3 bay leaves 1 / 4 tsp. cayenne pepper 1 / 8 teaspoon. black pepper 1 / 4 tsp. garlic powder 1 tsp. 1-2 teaspoons of oregano. chipotle peppers (canned marinated) 1 / 4 tsp. Liquid smoke (optional) 2 1 / 2 cups of rice black-eyed peas, more cooking liquid (1 cup dried black-eyed peas 3 cups cooked of water) * to taste (optional) * You can use canned black eyed peas "- Using two 16-oz cans, rinse them first and add a little extra water or broth to the Indian. Hot large nonstick skillet securities or Dutch oven. Add onion and cook, stirring regularly, until they begin to brown, about 8 minutes. Add pepper and celery, and cook for 3 minutes. Add the tomato paste and garlic and cook, stirring, for 2 minutes. Add remaining ingredients and cook medium heat until the okra is done and mixture has thickened, about 45-55 minutes. Add more water if necessary – this will be thicker than a soup, but have yet a good amount of broth. Serve over freshly cooked rice and add hot sauce at the table. Corn !!!!! and skillet potatoes !!!!! 2 baked potatoes 2 T olive oil 1 cup fresh corn Natures Seasons (spice bottled water) to make holes in the potatoes and bake in a 450 degree oven for 1-1.25 hours, until tender. When potatoes are cool enough to touch, cut (no skin off) in 2-inch cubes. Add oil to skillet and heat. Add potatoes and saute 3-5 minutes, then add the corn. Saute another 2 minutes and add spices to taste. In the end, the pope should be slightly browned and lightly fried corn. Serve with a big salad and some bread grain … is wonderful! Cajun-/*/*/*/*/*/* */*/*/*/*/*/*/* Bean Soup beans 20 oz 15 mixed nuts (You can find these prepackaged in most grocery stores), rinsed 12 cups water 1 large onion – chopped 1 stalk celery, chopped 1 bell pepper, chopped 1 clove garlic – minced juice of one lemon 15-ounce can stewed tomatoes 2 teaspoons paprika 1 teaspoon chili powder 1 / 4 teaspoon cayenne pepper 1 / 4 teaspoon black pepper 1 / 2 teaspoon oregano 1 teaspoon thyme 1 / 2 teaspoon liquid smoke flavoring 1 1 / 2 teaspoons salt – or to taste Last night I saved some time to put the beans in the pressure cooker with 8 cups water, high pressure cooking for 12 minutes, then releasing the pressure and cook until beans are cooked completely. If you use a pressure cooker, I advise you let the pressure comes naturally rather than quick release. And if you have a set release quick on your PC, do not use! He was trapped in my valve grains when I tried that. If you do not want to pressure cooking, then place the grains washed in a pot with 12 cups water and boil covered 60-75 minutes until beans are tender. While the beans are boiling, brown the onion, celery, bell pepper and garlic in a nonstick skillet. Add onion mixture, cooked tomatoes and lemon juice to beans along with spices and simmer for 30-45 minutes. (If you started beans in the pressure cooker, add 2 cups of water at this time too.) Add liquid smoke and salt at the end. Serve with bread or rice, or just by itself same, as I did ~*~*~*~* Bean and Vegetable Chile ~*~*~*~* Here's a quick chili delightful program suitable for Fuhrman. You can omit corn completely and just use more zucchini if you are trying to cut the kernels. This is thick enough to serve burritos. 1 filling medium onion – chopped 1 green pepper – cored, seeded and diced 2 cloves garlic – minced 3 cups pinto beans *, cooked – (or 2 cans) 2 oz 14.5 cans of diced tomatoes – (I use 1 can w / green chiles, 1 can regular) 2 teaspoons chili powder 1 teaspoon cumin 1 1 / 2 cups of corn – 4 teaspoon salt fresh or frozen 1 / – (optional, to taste) 1 1 / 2 cups zucchini – chopped (about 2 medium) In a nonstick skillet over medium heat, sauté onion, pepper and garlic just until golden, about 3 minutes. Add beans, tomatoes and seasonings. Bring to a boil, reduce heat and simmer for about 10 minutes. Add corn and zucchini and continue cooking until the zucchini is just tender, not soft, about 7 minutes. * (Beans or Black beans can also be used.) White-Bean Stew -%-%-% %-%-% One of my favorite recipes very. Do not be afraid of all the garlic – provided you also retain all teeth, has a very mild flavor. Flavors yet better the next day! Cannelini 2 cans of beans – or navy beans (about 3 cups) 1 head of garlic – (the whole bulb – 15-20 cloves – or more!) 2 tablespoons water 4 carrots – peeled and chopped 2 yellow onions – chopped 1 14 ounce can whole tomatoes – chopped 1 cup water 1 teaspoon salt 1 / 4 teaspoon freshly ground black pepper 1 cup fresh parsley – or 2 teaspoons dried 1 tablespoon lemon juice Break the garlic bulb into cloves and remove the skin. Heat 2 tbsp. water in a heavy bottomed pot over low heat. Cook garlic, onion and carrots in water until onion is tender, adding water if necessary to prevent sticking. Keep the lid in a scuffle between. Add beans to the pot. Then add the tomatoes, crushing any large piece into smaller pieces. Add water. Cover and simmer over about an hour. Add salt and pepper. If you're serving the stew immediately, add all the parsley and lemon juice. If you are serving, or if temperature environment, add the parsley and half later, and add remaining lemon juice right before serving. Serve over rice. Inspired Ethiopia ^*^*^ Lentil Soup ^*^*^ 1 red onion, chopped 1 pound potatoes, cut into 1/2-inch pieces 1 + 1 / 4 cup red lentils (elected over and rinsed) 3 cups water 2 cloves garlic 2-3 tablespoons chopped mixture of berber spices, down from a 28 oz crushed tomatoes 1 pound green beans, fresh or frozen, cut into pieces in size by bite of 1-2 cups of water with salt to taste 3-4 cups fresh spinach Berbere Spice mixture (mix all together and store in a glass): 1 tablespoon. 1 tablespoon ground cardamom. ground coriander 1 TBS. 1 tablespoon fenugreek. ground nutmeg 1 tbsp. 1 tablespoon ground cloves. 1 tablespoon ground allspice. 1 tablespoon cinnamon. 1 tablespoon paprika. 1 teaspoon turmeric. cayenne (use more to taste) 1 TBS. 1 tablespoon ground black pepper. ground sea salt (optional) Sauté the onion in a nonstick skillet until it begins to brown. Add potatoes, lentils, 3 cups water, garlic, spices and mix. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, add more salt and spice mixture, if necessary, and cook for about 15 minutes. Just before serving, add the spinach. Serve immediately. Serves 6-8
Episode 261: Tofurky Vegetarian Feast
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