Recipes Vegetarian

I decided to go vegetarian I need some recipes that are good. Some things that will keep me full. Good things. Do you know what I found? Here is a list of some hearty vegetarian recipes that are tasty and include a bit of variety: Cilantro Noodle Bowl Recipe For those of you who aren’t familiar with baby Romanesco, you can see it in the second photo in this post. Feel free to substitute any other (lightly cooked) vegetable you prefer – many will work well with the buckwheat and cilantro. 8 ounces dried soba noodles 2 – 3 cups baby Romanesco or broccoli florets zest of one lemon 2 cups fresh cilantro, chopped 2 large cloves garlic 1/4 teaspoon cayenne powder 1/2 teaspoon fine grain sea salt scant 1/2 cup extra-virgin olive oil 12 ounces extra-firm nigari tofu Cook the soba in a big pot of rapidly boiling salted water just until tender – but about 20 seconds before the pasta is done cooking add the Romanesco (or broccoli) to the pot. You want it to barely cook. Now drain and rinse under cold running water. Sprinkle with lemon zest and set aside. In the meantime make the dressing by combining the cilantro, garlic, cayenne, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside. Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Remove from skillet, let cool a bit and if desired cut into matchsticks (as seen in the photo), sometimes I don’t bother and use larger pieces instead. In a large mixing bowl, combine the soba, Romanesco and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed. Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice. Serves about 4 -6. Curried Bean Salad Recipe The key to cooking beans from scratch for a salad like this, is to cook them until tender, but not until they are falling apart. Feel free to make the curry vinaigrette a day or two in advance. If you like a creamier dressing, toss a big dollop of Greek yogurt into the curried vinaigrette, taste, and go from there. I use black lentils here because they hold their shape quite well, you definitely don’t want to use a bean or lentil that goes to mush. 3 cups cooked beans – I used equal amounts Pebble beans and Mayacoba beans, but you could certainly use white beans, black beans, black eyed beans, whatever – I bet edamame would be good in this salad. And while I like to cook my beans from their dried state, this is a forgiving salad and canned beans that have been well rinsed will work too. You can serve this salad hot or at room temperature, whatever your preference. 1 cup cooked black lentils• 1/2 medium red onion, thinly sliced into crescents 3/4 cup celery, chopped 1 clove garlic 1/2 teaspoon of fine-grain sea salt 1 1/2 teaspoons of your most adored curry powder 1-2 teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled) juice of 1/2 a lemon 1/3 cup olive oil 2 tablespoons cilantro, chopped In a large bowl toss the beans, black lentils, red onion, and celery. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste. In a bowl or jar whisk together this garlic paste, the curry powder, fresh ginger, lemon juice, and olive oil. Whisk well, taste, and add adjust flavors/salt if needed. Pour about half of the dressing over the beans and give it all a toss. Add more dressing a bit at a time until it is to your liking. Taste, make sure the salad has enough salt or the the beans will taste flat and the rest of the flavors won’t pop. I like to serve this salad family style in a big bowl or on a platter with a big spoon all sprinkled with cilantro. Serves about 4 – 6 as a side. *Wash and pick over the lentils. Place them in a large saucepan and cover with water using 2-3x the quantity of lentils. Bring to a boil, scale back the heat a bit and simmer for 15-20 minutes. Taste along the way, when done the lentils should be tender but not splitting apart. Salt to taste at this point. Remove from heat and drain any remaining liquid. Hearty Vegetarian Noodle Chili This recipe from a back issue of Homemakers Magazine is hearty, tasty and filling without the meat. I make it with orecchiette but you can use whichever short pasta shape you have on hand. It’s delicious topped with sour cream and shredded cheddar cheese. By Irmgard 30 min | 5 min prep SERVES 4 * 1 tablespoon vegetable oil * 1 onion,


5 replies on “Recipes Vegetarian”

  1. Ursula718 says:

    My most prized is Eggplant Parmesan! Serve it over pasta and it is awesome! You can always leave off the cheese and use soy milk if you are totally vegan, but it is a great classic Italian dish that most people would eat, including non-vegans.

  2. Daytona Durham says:

    Homemade veg pizza – premade dough (Easy) or make it yourself. . . Roasted Red peppers green peppers lightly sauteed in olive oil, vidallia onions, feta cheese or goat cheese. . . delicious vegetarian cheese. . . Yum! You can make a personal pizza or plenty for friends.

  3. Mindy28 says:

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  4. Paulina says:

    Hello.

    Congratulations on turning Vegetarian! It’s a great lifestyle and much more healthier than a meat-eating lifestyle!

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  5. Ursula Lowell says:

    You can try carrot with cabbage in a salad dish. I try my best to give a best answer. Please give me 10 points so I can reached my next level. Your kindness will be appreciated.

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