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Vegetarian Recipes

posted over 3 years ago | Report

Post your favorite vegetarian recipes to:

http://www.dailymile.com/forums/nutrition/topics/112-healthy-recipes

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  Leslie G.

  We had this for dinner tonight and it was wonderful! Used fresh tomatoes from our garden and raw cashews from Trader Joe's. And oops -- I didn't look closely enough at the directions, and I just put the tomatoes, cashews, tomato paste, water, and raw garlic in the Vita Mix along with some salt and called it good. It's probably even better when made as directed.

  Super Quick Tomato Basil Cream Pasta
  www.veganyumyum.com, August 12, 2008
  Serves Two

  1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
  1/2 Cup Raw Cashews
  1 Tbs Tomato Paste
  1/4 Cup Water

  2 Tbs Olive Oil
  2-4 Cloves Garlic, minced, optional
  6 Ounces (ish) Whole Wheat Spaghetti
  3/4 tsp Salt
  2-3 Tbs Wine or Water, optional
  1-2 tsp Freshly Cracked, Coarse Black Pepper
  1 Large Handful Fresh Basil Leaves, chopped

  Put a large pot of salted water on to boil.

  Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.

  Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.

  If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

  posted over 3 years ago | Report

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  Leslie G.

  in reply to what Leslie G. said:We had this for dinner tonight and it was wonderful! Used fresh tomatoes from our garden and raw cashews from Trader Joe's. And oops -- I didn't look closely enough at the directions, and I just put the tomatoes, cashews, tomato paste, water, an...d raw garlic in the Vita Mix along with some salt and called it good. It's probably even better when made as directed. Super Quick Tomato Basil Cream Pasta www.veganyumyum.com, August 12, 2008 Serves Two 1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended) 1/2 Cup Raw Cashews 1 Tbs Tomato Paste 1/4 Cup Water 2 Tbs Olive Oil 2-4 Cloves Garlic, minced, optional 6 Ounces (ish) Whole Wheat Spaghetti 3/4 tsp Salt 2-3 Tbs Wine or Water, optional 1-2 tsp Freshly Cracked, Coarse Black Pepper 1 Large Handful Fresh Basil Leaves, chopped Put a large pot of salted water on to boil. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally. If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil. read more

  Ok, so I was the only one who liked my pasta. Maybe I need to follow the "real" directions next time. But I really did like it, even if Tim and the kids were underwhelmed with the meal. :(

  posted over 3 years ago | Report

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  Leslie G.

  No time to post the whole recipe, but over the weekend I made Pasta with Sun-Dried Tomatoes on page 58 of Barefoot Contessa Family Style, and everyone who tried it loved it! I'll post the full recipe later this week.

  posted over 3 years ago | Report

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  Leslie G.

  Another recipe I'll post is one I've been making for more than 10 years. It's a Gazpacho recipe from California Sizzles, the Pasadena Junior League cookbook. We're coming to the end of tomato season in Nor Cal, and this is the perfect recipe to enjoy home grown tomatoes in!

  posted over 3 years ago | Report

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  Leslie G.

  in reply to what Leslie G. said:Another recipe I'll post is one I've been making for more than 10 years. It's a Gazpacho recipe from California Sizzles, the Pasadena Junior League cookbook. We're coming to the end of tomato season in Nor Cal, and this is the perfect recipe to ...enjoy home grown tomatoes in! read more

  Garden Gazpacho
  6 servings

  2-¾ cups vegetable juice, divided
  1 medium cucumber, cut into chunks
  3 medium tomatoes, cut into chunks
  1 tablespoon sugar
  ¼ cup red wine vinegar
  ¼ cup olive oil
  1 small red onion, finely chopped
  2 celery stalks, diced
  2 green onions; chopped, green parts only
  1 zucchini, chopped
  1 green pepper, finely chopped
  ½ cup cilantro, chopped
  7-8 dr hot pepper sauce
  salt and pepper
  croutons and sour cream for
  garnish

  In a blender or food processor, combine 1-1/4 cups vegetable juice, 1/2 the cucumber, 1 tomato, sugar, vinegar and olive oil. Blend until smooth.

  Pour mixture into a large bowl and add remaining tomatoes, remaining cucumber, red onion, celery, green onions, zucchini, green pepper, cilantro, pepper sauce, salt and pepper. Stir to blend.

  Serve well chilled with croutons, a dollop of sour cream, and cilantro sprigs.

  posted over 3 years ago | Report

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  Leslie G.

  in reply to what Leslie G. said:No time to post the whole recipe, but over the weekend I made Pasta with Sun-Dried Tomatoes on page 58 of Barefoot Contessa Family Style, and everyone who tried it loved it! I'll post the full recipe later this week.

  Pasta with Sun-Dried Tomatoes
  Serves 6 to 8

  1/2 pound fusilli pasta (I used a little more)
  kosher salt
  olive oil
  1 pound ripe tomatoes, medium-diced
  3/4 cup kalamata olives, pitted and diced
  1 pound fresh mozzarella, medium diced
  6 sun-dried tomatoes in oil, drained and chopped

  For the dressing
  5 sun-dried tomatoes in oil, drained
  2 tablespoons red wine vinegar
  6 tablespoons good olive oil
  1 garlic clove, diced
  1 teaspoon capers, drained
  2 teaspoons kosher salt
  3/4 teaspoon freshly ground pepper

  1 cup freshly grated Parmesan cheese
  1 cup packed basil leaves, julienned

  Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes of according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

  For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

  Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil, and toss well.

  posted over 3 years ago | Report

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  Chrissy H.

  This is a really good, quick vegan recipe that I like to make during the week. It's a good mix of protein, veggies and carbs, and comes from an issue of Vegetarian Times. Bonus! You only need to dirty one skillet and a saucepan to make this, which is nice as far as clean up goes.

  Savory Tofu and Vegetables in Tomato Couscous

  Ingredients:

  1 6-oz jar marinated artichoke hearts
  1 14-oz package extra-firm tofu, drained and cubed
  1 tsp ground cumin
  1 tsp black pepper
  2 Tbsp olive oil
  4 medium carrots, thinly sliced (1.5 cups)
  2 medium leeks, white and light green parts thinly sliced (1.5 cups)
  1 14.5 oz can diced tomatoes
  1 cup whole wheat couscous
  2 cloves garlic, minced (2 tsp)

  1. Combine artichokes and liquid, tofu, cumin, and 3/4 tsp pepper in nonstick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.

  2. Heat oil in same skillet over medium-high heat. Add carrots, leeks and 1/4 tsp pepper. Cook ten minutes or until carrots are tender and leeks are lightly browned.

  3. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.

  4. Add garlic and reserved tofu mixture to vegetable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.

  Per serving: 372 calories; 18g protein; 16g fat; 47g carbs; 0mg chol; 310mg sodium; 10g fiber; 9g sugars.

  posted over 3 years ago | Report

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  Leslie G.

  Here's a link to a number of veg and vegan recipes and ideas:

  http://www.seriouseats.com/talk/2009/01/whats-your-favorite-vegetarian-dish.html

  I get hungry just reading all the wonderful suggestions!

  posted about 3 years ago | edited about 3 years ago | Report

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  Tamara H.

  I love these websites/blogs...lots of great food ideas.

  http://blog.fatfreevegan.com/

  http://veganmenu.blogspot.com/

  ~T

  posted about 3 years ago | Report

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  Jessica H.

  in reply to what Leslie G. said:Garden Gazpacho 6 servings 2-¾ cups vegetable juice, divided 1 medium cucumber, cut into chunks 3 medium tomatoes, cut into chunks 1 tablespoon sugar ¼ cup red wine vinegar ¼ cup olive oil 1 small red onion, finely chopped 2 celery stalks, diced ...2 green onions; chopped, green parts only 1 zucchini, chopped 1 green pepper, finely chopped ½ cup cilantro, chopped 7-8 dr hot pepper sauce salt and pepper croutons and sour cream for garnish In a blender or food processor, combine 1-1/4 cups vegetable juice, 1/2 the cucumber, 1 tomato, sugar, vinegar and olive oil. Blend until smooth. Pour mixture into a large bowl and add remaining tomatoes, remaining cucumber, red onion, celery, green onions, zucchini, green pepper, cilantro, pepper sauce, salt and pepper. Stir to blend. Serve well chilled with croutons, a dollop of sour cream, and cilantro sprigs. read more

  this looks amazing! I'm gonna have to try it soon . . .

  posted almost 3 years ago | Report

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  Jim W.

  The Simply Vegan book has some great recipes. Shari made some incredible vegan chocolate and molasses cupcakes today:

  1 c molasses
  1 c soy milk
  2 c vegan dark chocolate/chips
  6 tbsp vegan margarine
  1 tsp vanilla extract
  4 tbsp cornstarch
  2 c unbleached white flour
  1 tsp baking soda

  375 degrees

  combine molasses, 1/2 c soy milk, and chocolate in pan, heat on low, stirring until chocolate melts.

  Remove from heat, add margarine/butter, stir until soft.

  Add vanilla, cornstarch, stir.

  Add flour, baking soda, and 1/2 c soy milk, mix well.

  Bake in half-full muffin cups for 20 mins @ 375

  posted about 2 years ago | Report

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