Vegetarian Recipes For Dinner

Joseph asks…

Your favourite vegetarian recipes (breakfast, lunch and dinner)?

Hey there! My family might be having some friends over to visit for a while, soon, and I would like to be able to make some nice food while they’re here.

However, I don’t know any nice vegetarian recipes (they are, of course, vegetarian). Can anyone tell me what your favourite vegetarian recipes are? I’m looking for any breakfast, lunch, dinner or even quick snack recipes.. some really nice tasty things that I can make.

Simple recipes are very much welcome. My cooking skill isn’t so good, I’m still learning, but I would like to be able to make some nice homemade breakfasts and filling snacks, at least.

As a side note, if it matters, our friends also don’t eat eggs on their own. They will eat eggs ‘cooked into stuff’ so to speak, or even bread fried in egg, but something like scrambled egg or poached eggs they may not enjoy.

Thank you!

yummy answers:

Http://www.vegetariantimes.com/ has a whole host of things you can make.

Breakfast:

Slow Cook Oatmeal made with no-sugar added vanilla soymilk. Supply an assortment of toppings like Raisins, Dried Cranberry, Fruit, Brown Sugar, Maple Syrup. Be sure to use Slow-Cooked or Steel Cut Irish Oatmeal. The quick cook and instant varities taste like garbage.

French Toast Bread Pudding: http://www.epicurious.com/recipes/food/views/French-Toast-Bread-Pudding-108944 I would also add about a tsp of Cinnamon to the recipe.

Blueberry Pancakes: http://www.vegetariantimes.com/recipes/11322?section= (you can use your unsweetened vanilla soymilk here, even though it calles for plain)

Vegetarian Hash Brown Stir fry – Diced potatoes sauteed with thyme, red & green bell peppers, white or yellow onions, and whatever other seasonings you want.

Lunch & Snacks:
I LOVE veggie bagles. Everything bagel, hummus or cream cheese, and a variety of your favorite vegetables. I used Spinach or Arugula, Tomato, Red Onion, Black Olives, Kidney Beans (sounds weird but tastes GREAT), Avocado, and anything interesting in season at the farmer’s market.

Also, leftovers are great lunches. Make extra pasta the night before and bring the leftovers to school. The best ones are primavera pastas. Use asparagus (blanched if you wish), peas, edamame, yellow peppers, diced tomato, sauteed or roasted garlic, and nice mushrooms. Spinach, Arugula, or another wilted green also adds. Toss with tube pasta like Penne, some olive oil, and a dash of salt. Herbs de Provance are also excellent with this. Then, the next morning, drizzle a tsp of balsamic vinegar on the pasta and throw some mozzarella in and for lunch you’ll have a great pasta salad.

Cous Cous topped with fresh or sauteed veggies tossed with a sauce is great (I like yellow curries).

Mock meat sandwiches are easy and portable. I like Tofurkey smoked “turkey”, spiced mustard, and a big strong cheese like Muenster on wheat bread.

PB&J is always good, especially if you use a natural peanut butter and no sugar organic jelly/jam. Both ingredients can be found inexpensively at Trader Joe’s, if you have one near you.

Wraps are also good. Similar to the veggie bagles in ingredients, toss in a light italian dressing and put in a tortilla. Be sure to check the tortilla for lard.

Salads are always easy and great in lunches. Use seasonal veggies and buy a seperate small container to keep dressing in. For extra protein, add cooked lentils, cubed tofu, rinsed beans, or even Quinoa. You can match the beans to the salad. So with a salad with romaine, spinach, cilantro, cotija cheese, avocado, tomato, sliced yellow bell peppers, carrots, and maybe papaya, add some black beans seasoned with a dash of cumin.
A salad with mix spring greens, sliced yellow bell peppers, cubed tofu, cucumbers, tomatos, feta cheese, I might add garbanzos and a touch of tahini/tahini dressing.
A salad with Arugula, Basil, heirloom tomatoes, mozzarella, red bell peppers, and a vineagrette dressing, I’d add butter beans.

Dinner: Use the vegetarian times recipe to help with dinner recipes. Local seasonal veggies can be turned into anything by changing the sauce and the starch.
Add a few tablespoons of peanut butter and serve over rice cooked in coconut milk and you have an Asian dish. Options: Add marinated sauteed tofu. Serve over rice noodles.
Add a pre-made vegetarian masala sauce and serve over jasmine rice cooked in coconut milk with indian spices, and you have an indian dish. Options: Serve over Cous Cous or Quinoa or a more middle eastern taste. Use a curry sauce for a more thai taste.
Add cilantro, lime, and chili powder and serve on tortillas or over spanich rice and you have a mexican/spanish dish. Options: Add tofu coated with mexican spices. Add black beans seasoned with onions and cumin.
Really, the only skills you need are the ability to sautee veggies and being able to make the starch/grain.

Portabello mushrooms can be stuffed with herbed goat cheese and spinach, baked until slightly melty, and then broiled with dried cranberries on top. You can serve this on a bed of pasta, on a bed of couc cous, or with a side of just about anything.

* Notice how many of the ingredients are used daily so you aren’t using half a bell pepper one day and then it goes bad in the fridge.

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