VEGETARIAN RECIPES NEEDED, PLEASE! (Ok, so I need some help! - Day 2 of my new vegetarian adventure!)

[Ty Mellon]

Hi everyone!  Ok, so I am on  Day (2) of my vegetarian (meatless to start) adventure whereby I reduce my animal product consumption as much as possible and increase the "plant-centricity" in my life and that of my kids.  So I need some HELP!!  Can any of you wonderful vegetarians please post your favorite Veggie recipes?   This will benefit us ALL, not just me!  (Although, I DO thank you for your help! :))

Thanks!

Ty

[Jennifer Richter]

I've posted a few recipes on my blog here: http://veganalyce.wordpress.com/

[Ty Mellon]

Thanks Jennifer! Do you mind if I post them to FOOGS recipe site and our FB page? (And Cite your Blog, of course)

[Ty Mellon]

Getting LOTS of responses to my call for Recipes! Check some out here:

From FOOGS Facebook Friend "Cha Cha Alamode":

I do local seasonal and a fav is roasted Ted pepper and eggplant sandwiches! Add goat cheese and tapenade and even a carnivore will enjoy it! Simply slice eggplant lengthwise brush with olive oil salt and pepper, I like to roast the peppers in the same pan, peel the peppers as soon as you can handle them! These are best served on a seeded picco bread or bagette!

[Ty Mellon]

From FOOGS FB Friend, Ashley Givon

"Butternut Squash Soup - My favorite Fall Soup!!

Large stock pot, add 2 T olive oil and a chopped onion. Cook till tender. Mean while, peal, seed and chop a couple of butternut squash. Add them to the pot along with about 6 cups of Vegetable broth. Bring to boil and simmer for about 20 to 30 minutes (till squash is soft). Add a dash of nutmeg, cinnamon, and clove. Sometimes I also add some fresh vanilla bean. Next add a pint of Soy Milk (or if non-vegan then the small pint size of heavy whipping cream). When it's evenly heated you need to blend it. You can do this with one of those blending wands, or you can add the soup to a blender or food processor a little bit at a time. Serve hot!"

[Ty Mellon]

From FOOGS FB Friend, Susan Carmichael

"Veggie Bake you will love it!

1 baking potato, 1 sweet potato, 1 red bell pepper, carrots or parsnips, olive oil, salt, pepper, 1 red onion thinly sliced, 2 zuchinni, thinly sliced, lengthwise, little more olive oil, salt and pepper, 1 tomato sliced on top put in caserole dish in order of ingredients and mix together 1 cup parmesan cheese 2 tbsp. italian style bread crumbs sprinkle over all drizzle little ore olive oil and bake at 400 for about 40 min."

[Jennifer Richter]

Sure, no problem!


Ty Mellon said:

Thanks Jennifer! Do you mind if I post them to FOOGS recipe site and our FB page? (And Cite your Blog, of course)

[Ty Mellon]

From FOOGS FB Friend, Marlene Michalak

"Almost any combination of vegetables can be tossed with olive oil and seasonings, placed in a casserole and covered with foil, then baked in the oven -- delicious -- especially if sweet onions (Vidalias or Osso) are included. Add Parmesan ...to the mix, or uncover the caserole near done time and add your favorite shredded cheese -- Gruyere Cheese is expensive, but it's delicious!

If you want a meaty consistency in there, use sliced or diced Portobello Mushrooms. Also, you can simmer vegetables on the stove, in chicken broth, for good flavor. Make any ordinary pasta dish -- but without meat or chicken. Cooked pasta, canned diced tomatoes, lots of seasonings (basil, oregano, salt, lemon pepper, fresh chopped garlic -- mmmm! Tomato Salad -- plum tomatoes, pitted black olives, thinly sliced celery and some leafy celery tops -- lots of sweet or red onion, thinly sliced."

[Kimberly Thompson]

Vegetarian Paella

2 tbs extra virgin olive oil
1 1/2 tbs butter or margarine or vegan substitute
1 large onion, chopped
2 cups arborio (risotto) rice
pinch of saffron threads or powder
14 oz extra-firm tofu, drained, pressed and cubed
1/4 cup white wine, or white wine vinegar
1 each/ red bell pepper and green bell pepper, diced
1/2 cup celery, diced
1/2 cup carrot, diced
3 cloves garlic, minced
8 oz tempeh, cubed
8 oz seitan, sliced
5 cups vegetable broth
1 cup frozen peas

Preheat oven to 350 degrees
Heat oil and butter over med heat in a very large frying pan (cast iron is best) or Dutch oven.
Add onion and saute' until it begins to soften, about 3 minutes. add rice and stir until coated with butter and oil. Sprinkle saphron into the pan and stir until coloring is evenly distributed. Add tofu and then pour in white wine.

Reduce heat to medium and stir mixture continuously until absorbed and evaporated. Stir in remaining ingrediants except broth and peas. Add vegetable broth one cup at a time, stirring until each cup is absorbed (more stock may be added if mixture starts to dry out). Stir in peas. cover pot and let simmer until rice is tender and has absorbed all liquid, about 15 minutes. Makes 6-8 servings.

[Ty Mellon]

Kimberly Thompson said:

Vegetarian Paella

2 tbs extra virgin olive oil
1 1/2 tbs butter or margarine or vegan substitute
1 large onion, chopped
2 cups arborio (risotto) rice
pinch of saffron threads or powder
14 oz extra-firm tofu, drained, pressed and cubed
1/4 cup white wine, or white wine vinegar
1 each/ red bell pepper and green bell pepper, diced
1/2 cup celery, diced
1/2 cup carrot, diced
3 cloves garlic, minced
8 oz tempeh, cubed
8 oz seitan, sliced
5 cups vegetable broth
1 cup frozen peas

Preheat oven to 350 degrees
Heat oil and butter over med heat in a very large frying pan (cast iron is best) or Dutch oven.
Add onion and saute' until it begins to soften, about 3 minutes. add rice and stir until coated with butter and oil. Sprinkle saphron into the pan and stir until coloring is evenly distributed. Add tofu and then pour in white wine.

Reduce heat to medium and stir mixture continuously until absorbed and evaporated. Stir in remaining ingrediants except broth and peas. Add vegetable broth one cup at a time, stirring until each cup is absorbed (more stock may be added if mixture starts to dry out). Stir in peas. cover pot and let simmer until rice is tender and has absorbed all liquid, about 15 minutes. Makes 6-8 servings.

_________________________________
Wow Kimberly!

What a wonderful recipe! Thank you SO much for sharing! Keep 'em coming if you can, please! :) I'm about to start working on vegetarian recipes for KIDS :)

[Jinnie Strickland]

Vegetarian Chili

•1 tablespoon olive oil
•1/2 medium onion, chopped
•2 bay leaves
•1 teaspoon ground cumin
•2 tablespoons dried oregano
•1 tablespoon salt
•2 stalks celery, chopped
•Green Chili powder to taste
•2 tablespoons chopped cilantro
•3 cloves garlic, chopped
•2 (4 ounce) cans chopped green chile, drained
•2 (12 ounce) packages vegetarian burger crumbles
•3 cans whole peeled tomatoes, crushed
•1/4 cup chili powder
•1 tablespoon ground black pepper
•1 (15 ounce) can kidney beans, drained
•1 (15 ounce) can garbanzo beans, drained
•1 (15 ounce) can black beans
•1 (15 ounce) can whole kernel corn
•1 can Veggie Broth if needed.
•Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt, green chile powder. Cook and stir until onion is tender, then mix in the celery, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving. Can also be mixed together and heated on low in the crock pot.

[Ty Mellon]

Jinnie Strickland said:

Vegetarian Chili

•1 tablespoon olive oil
•1/2 medium onion, chopped
•2 bay leaves
•1 teaspoon ground cumin
•2 tablespoons dried oregano
•1 tablespoon salt
•2 stalks celery, chopped
•Green Chili powder to taste
•2 tablespoons chopped cilantro
•3 cloves garlic, chopped
•2 (4 ounce) cans chopped green chile, drained
•2 (12 ounce) packages vegetarian burger crumbles
•3 cans whole peeled tomatoes, crushed
•1/4 cup chili powder
•1 tablespoon ground black pepper
•1 (15 ounce) can kidney beans, drained
•1 (15 ounce) can garbanzo beans, drained
•1 (15 ounce) can black beans
•1 (15 ounce) can whole kernel corn
•1 can Veggie Broth if needed.
•Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt, green chile powder. Cook and stir until onion is tender, then mix in the celery, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving. Can also be mixed together and heated on low in the crock pot.

Thanks Jinnie, for posting! I'll try this one VERY soon! :)