I'm not a vegetarian but i rarly eat meat so I eat a lot of caesar salads thats my favorite thing to eat.
If you eat seafood, you're not a vegetarian. You can't eat anything with eyes as a vegetarian (except potatoes).
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What it your all-time favourite vegetarian food?i love vegetarian food.
CAPSICUPS
Ingredients
onion 1 chopped
potatoes 3 boiled and mashed
turmeric powder 陆 teaspoon
chilli powder 陆 teaspoon
chaat masala 1 teaspoon
green chilli 2 chopped
limejuice 陆 teaspoon
oil 1 tablespoon
capsicums 4 nos
cottage cheese 100 gms mashed
salt to taste
Method
Slice the head of the capsicums de-seed and apply salt on the inside.
Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
In another dish take oil green chillies and onions and cook on high for 3 minutes.
To this add the mashed potatoes cheese limejuice turmeric powder and salt and mix well.
Cook on high for 2 minutes.
Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high
for 6 minutes and serve hot.
of course toufu and mushroom would be the best.and lots to choose from.What it your all-time favourite vegetarian food?
PAD THAI
EGGPLANT PARM
PIZZA W/SPINACH, MUSHROOMS %26amp; GOAT CHEESE
SAFFRON RISOTTO
Korean tofu bean sprout pancakes are really yummy.
SPICY DIPPING SAUCE
1/2 cup soy sauce
1 tablespoons gochujang
1 clove garlic, crushed
SIMPLE SOY SAUCE DIP
1/2 cup soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon toasted sesame seeds
1/2 teaspoon vinegar
BATTER
1 cup all-purpose white flour
1 egg
1/2 teaspoon salt
2 cups water
1 1/4 cup water
1/2 teaspoon salt
1 cup fresh soybean sprouts
4 green onions, green and white parts, minced
vegetable oil for frying
tofu :D
Instructions:
Make the dipping sauces by mixing together the ingredients for each in separate bowls; set aside. In a large pan, bring the water and salt to a rapid boil. Add the bean sprouts and parboil for 2 minutes. They should be pliable but not mushy. Rinse in cold water and drain. In a large bowl, mix together the batter ingredients and tofu. The batter should be like pancake batter. If too thick, add a little more water. Add the sprouts and onions. Gently mix until all the ingredients are blended. In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Ladle about 1/4 cup of the bean sprout batter into the skillet. With the back of a spoon or a spatula, spread the batter into a 3-inch circle. Cook until the pancake edges start to brown, about 2 to 3 minutes. Flip the pancake over and cook the other side until the bottom is golden brown, about 2 minutes. Repeat until you've used all of the pancake batter. Add more oil to the skillet as needed for frying. Place the bowls of dipping sauces and the pancakes on a large platter, and serve.
100% Angus beef steak -- medium well to where the juices barely run when cut ---- beef/cows eats vegetation making it a vegetation food? right????
tofu all the way!!!
I like quiche. It's delicious and nutritious and tastes good hot or cold and you can put anything in it.
Hummus. It contains beans and sesame paste, which together have complete amino acids. It's vegetarian haven that tastes so good. And any non-vegetarian will eat it too because of the wonderful flavor. Plus, I forgot to add, if made with barlotti or Great Northern beans instead of garbanzos, it will help to alkalanize your body.
Cork palak is my all-time favourite vegetarian food.
Baked Corn
An old-fashioned baked corn recipe.
INGREDIENTS:
2 cups whole kernel corn
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
25 g margarine
2 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper
3/4 cup milk
1 egg
1/3 cup cracker crumbs
1 tablespoon butter
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.
Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.
Bruschetta is my favorite, it's lots of chopped tomatoes, a few chopped olives, little bit of olive juice, some olive oil and McCormick's no salt Garlic and Herb seasoning. You can add other stuff to bruschetta, like chopped peppers, onions. That's just the way I like it. I've heard of eggplant bruschetta. Edamame (soybeans) is a good source of protein. Macaroni and cheese is a big favorite. Eggplant parmesan is good. Roasted vegetables with cous cous is fabulous. I don't have recipes.
spicy zucchini
In a frying pan heat 1 tbsp of oil, then add 1tbsp of Fennel seed and 1 tbsp of coriander seeds --heat until sizzles 30 sec, then in single layer add 2 zucchini cut into rounds cook for 6-8 min until lightly brown
SOOO yummy
Bean and mint salad
2 cups of both green beans AND peas
8 scallions trimmed and sliced
1 large bunch of mint
3tbsp olive oil
grated zest and juice of one lemon
salt and pepper
Crumble feta (optional)
Boil water then add beans and peas cook 3 min, remove and cool under cold water,
Put scallion and mint in a bowl and peas and beans then sprinkle with olive oil, lemon zest, and juice , salt , pepper, add feta toss well.
Braised fennel
2 fennel bulbs trimmed and cut in half
2tbsp Olive oil
1/3 cup for Parmesan cheese
boil fennel in water for 6-8 min then in shallow baking pan place fennel, sprinkle Olive oil and cheese cook at 375 for 8 min or until cheese in melted ( the longer you boil the fennel the mellower the taste)
Spicy butternut squash
1 butter nut squash halved and seeded
in a bowl add 2 tbsp of fennel seed 1 tbsp of coriander seeds, 1 clove of minced garlic and 2 tbsp of Olive oil add squash ensure well coated bake in oven for 15-20 min at 400 until tender when peicered with a fork
My fav. cook book is EASY VEGETARIAN everything is soooo yummy. Email me if you want so more recipes
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