does anyone know any good vegetarian recipies?

Question

I have now decided at 30 to become a vegetarian after seeing the way animals are treated, especially by KFC, am I still allowed milk and other dairy products as that is not hurting the animals is it. I'd be grateful for any help with recipies etc thanks.

Answer 1

I have been a vegetarian for 19 years now and would never think of eatting meat again! We don't need to eat animals and you will feel so so much better! Anyway, here is a good veggie burger recipe. Once you try this you won't want the ready made ones. You can make a big batch to freeze! Mostly I just guess on the measurements, the more you make them the more you will adjust it to what you like.



Veggie Burgers



Mix all together in a big bowl:



About 5 grated carrots(press after grating so moisture comes out)

1 finely chopped onion

half a green pepper finely chopped

half a cup of finely chopped walnuts or any other favorite nut

About 1 cup of diced fresh mushrooms

1 clove garlic ....minced

(if you eat eggs....you can put an egg in ...it helps to stick together but you don't have to)

1 Tablespoon of olive oil

3 dashes of hot pepper sauce .....or adjust to taste

2 teaspoons thyme

salt and pepper to taste

1 cup of oatmeal (uncooked regular oatmeal)



Mix together and form into burgers or shape into meatloaf

if making burgers coat burgers in cracker crumbs or bread crumbs.



bake at 375 for 7 min. on each side for burgers

bake at 350 for about 1 hr. if meatloaf



Great topped with cheese.

Answer 2

Chick Pea Recipe:



Used as a Dip or Sause for a pasta.



2 cans chick peas

juice of half lemon

1 clove garlic

salt and pepper

fresh or dried Mint

parsley



Put all the above in a food processor

add a bit of olive oil

Process till you have a thick mass

If more oil is required add some.



You can use as a dip with crackers or crusty bread.



Or even better add it to hot pasta as a sauce.

Answer 3

Ok to answer your first question any bookshop will have a vegetarian cookbook in-often quite a few of them.It's well worth investing in 1.



As for your second question I'm afraid milk and eggs and even honey do involve cruelty.



Dairy cows are kept pregnant,their calves are taken away at a few days old which causes huge distress to mother and calf.Females are reared for milk but male calves are killed as they will never produce much milk compared to beef breeds.The cows are killed as soon as their milk production decreases-usually about 7 yrs old when they could naturally live a lot longer.Their meat is poor quality and usually ends up in pet food.



Egg-laying hens are often battery farmed.Barn and free range are also usually kept in unhealthily crowded conditions.They are never allowed to incubate their eggs and rear chicks so they lay eggs constantly.This leads to calcium deprivation and they are killed for very cheap chicken as soon as this affects their health too much.Of the eggs that are fertilised and used to produce the next generation of egg-layers some of course produce male chicks.These are worthless as like the male dairy calves they will never grow as fat as meat breed poultry so they are gassed and sold as the 'day old chicks' people buy as snake food.



Honey bees make honey to feed their colonies during the winter and dry periods when flowers are unavailable.They try-and fail of course-to defend it from bee-keepers and many die by getting their stings caught in the protective suit and being disembowled.Also honey is nectar bees have swallowed and removed the water from and then vomitted back up-yuck.



Please consider going vegan if you are serious about helping animals.It is easier than you think-for help check the vegan societies website.It has a list of the hidden animal ingredients in many foods that you will need to read even if you plan to stay vegetarian-such as rennet in none-vegetarian cheese.

Answer 4

http://vegweb.com/



You will find TONS of information and recipes. Read through the comments to find the ones you think will suit you most and to get preparation ideas. There are a lot of AMAZING recipes on there.



You can do a little research on cow milk and decide how you feel about it for yourself.



Best wishes on your journey.



Oh.... also..... wanna try something you would never know was veg?

Get some MORNINGSTAR FARM meal starter griller crumbles and saute with taco seasoning like you would with meat.... serve as normal. If you don't tell anyone there isn't meat they really won't be able to tell.

Answer 5

hi, I acn suggest a very easy recipe which has even an ethnic touch to it. Heat 2 tsp of olive oil, put 3 cloves,3 cardamon,1 small piece of cinnamon and 2 bay leaf. Add 1 chopped onion,fry it a little,add whatever veggies u like cover, add salt,pepper and cook for 7 mins till veggies done!..all set!! good to go with anything bread,tortilla or even rice..anything!! trust me it tastes yummy!! the aroma will fill your heart!!

Answer 6

invest in a veggie cookbook - you can see reviews people have written if you go to amazon

animals do suffer through the production of dairy - dairy cows have to continually lactate and so they are either pregnant, giving birth or having their calves removed from them so that they can produce milk for humans. Switch to soya milk - its much better for you

Answer 7

Basil and Mint Pesto 2 cloves garlic (I use 1 teaspoon minced garlic from the bottle) 3 tablespoons raw pine nuts ¼ teaspoon salt 2 cups loosely packed basil leaves 1 cup loosely packed mint leaves (basil or parsly can be used, but I like the mint) ½ cup olive oil ½ cup freshly grated Parmigiano-Reggiano (omit the cheese if you don't eat dairy. In the blender, add everything but the cheese. Put the lid on and put the blender on HIGH. In a minute, everything should be ground up*. Stop the blender, add the cheese, replace the lid, and put the blender back on HIGH. After a minute, stop the blender and check the pesto. Rosemary Roasted Walla Walla Sweet Onions in Balsamic Vinegar Preheat the oven at 350°F 4 medium Walla Walla Sweet onions, unpeeled Olive Oil Coarse salt (you may want to use ground up salt) and ground pepper to taste 2 tablespoons fresh rosemary or 1 teaspoon dried ¼ cup Balsamic vinegar Coat the unpeeled onions (wash them first to get rid of the dirt and you can cut out bad spots) generously with olive oil. Season the onions with salt, pepper, and rosemary. Place the onions in a roasting pan just large enough to hold them. Roast the onions for 1 hour. Remove the onions and let them cool off. Cut the onions through the root end and put them onto a platter. Deglaze the pan with the Balsamic vinegar. Put the pan on the stove on MEDIUM. Scrape the juices off the bottom of the pan and cook until the liquid is dark brown and syrupy. Spoon the liquid over the onions. Serve warm or at room temperature. Spinach and Rice (Spanakorizo) In a saucepan, stirring occasionally, for 15 minutes sauté: 1 cup uncooked rice 1 chopped medium onion 1/3 cup olive oil Add: 2 cups boiling water 1 tablespoon of tomato paste or one tomato either fresh or frozen (you may need to break it up a little) 1 ½ teaspoons of salt Simmer for 10 minutes Wash and cut lengthwise into ½ inch lengths: 1 lb of fresh spinach or chard Add to rice mixture and mix thoroughly. Cover and simmer, stirring occasionally, for 15 minutes. Fruit Cobbler Preheat oven at 350°F 2-3 cups of any of these fruits: peaches, apricots, cherries, berries, apples, pineapple, plums, rhubarb, or a combination of any of these Heat the fruit in a pan at medium to medium high and bring it to a boil (you may need to add ¼ cup water to non-pulpy, hard fruits ex: apples or rhubarb) Sweeten to taste with sugar Mix together: 1 cup flour ¾ cup sugar ¾ cup milk (you can use plain dairy creamer like Mocha Mix) 1½ teaspoon baking powder ½ teaspoon salt Mix batter ingredients together Melt: ¼ cup butter or margarine in a pan that is 8x8x2 to 9x9x2 inches by placing butter/margarine in pan then placing it into the oven Pour the batter into the pan over the butter/margarine Pour the hot fruit over the top of the batter (if using apples, you can sprinkle the unbaked cobbler lightly with cinnamon) Bake for ½ hour or 45 minutes for a more golden crust.

Answer 8

Here are some wonderful recipe websites:



1.) http://www.vrg.org/recipes/



2.) http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main-Dish/Main.aspx



3.) http://vegetarian.betterrecipes.com/



4.) http://www.bhg.com/home/Vegetarian-Recipes.html



5.) http://www.webvalue.net/recipes/



Good Luck to you

Answer 9

Please bear in mind, cows are intensivly farmed for milk, chickens are battery caged for eggs ( any products with eggs in are almost certainly battery farmed), cheese is made with animal rennet, gelatine is made from dead cow bones, leather is made from dead cow......so many things.



If you are going to be veggie for the animals sake then do it properly and be vegan. There are plenty of alternatives such as soya products for dairy.

Answer 10

I was a vegan for 2 years in the early 90's and found some great recipes that I still make today..even after getting back on the "meat wagon" The hardest thing was finding new "comfort" foods. Because I was vegan, Mac n cheese wasn't an option, so I had to make subsitutions that made the same emotional/taste connection. I also worried about not getting enough protein since I wouldn't eat tofu/soy and there were fewer options on the market then. Now, there are tons of options. I was however ok with the protein by adding nuts/legumes and such to my diet. A few great books are Moosewood Cookbook, Vegetarian Epicure and the American Vegitarian Cookbook by Harvey and Marilyn Diamond (their Corn Chowder is KILLER!).If you liked bar-b-qued ribs or chicken and want to be able to eat at family gatherings when everyone else is chomping down off the grill, here's a great recipe for replacement for that.

Bar-B-Que’d Baked Potatoes



Servings based on how many potatoes you use. (I generally make enough to fill a 13 x 9 inch baking dish)

Time to cook: about 2 hours total.



Basic Recipe: Potatoes plus sauce/slow cooked until gooey and messy…just like ribs.

Potatoes for baking: I like any potatoes, but they must be scrubbed within an inch of their lives. I use a Scotchbrite green scouring pad, just for potatoes and scrub until the skin is almost spotless (the meat-like texture of the skins is the best part) After scrubbing, prick with a for and put in a 325-350 degree oven and bake like you would a normal baked potato for about an hour until almost done (can be less time if using red, new or little potatoes). Make the sauce. You’ll be cooking them for almost another hour in the sauce to caramelize them. This is a sticky gooey, Carolina style, bib wearing bar-be-que. *Sauce: I like it super sweet so adjust to your taste. Can get by with 3/1 ratio just fine.



Sauce:2 parts bottled bar-be-que sauce

1 part sweetener (honey, maple syrup, molasses, brown sugar, corn syrup, etc.)

Minced garlic (I like lots of garlic)

Shot of Worcestershire sauce

Mix sauce ingredients together (I use whisk) add fresh ground pepper and salt to taste. I like to microwave it for a few minutes to incorporate the sugar/sweetener better. I also put in a deep bowl so I can dunk the potatoes rather than just spoon it over.

1 large onion sliced.



Assembly. Spray a casserole dish or cake pan with Pam or lightly grease with olive oil (if you don’t do this, you might as well throw the pan away because it will take hours of scraping to clean it). Layer the onions on the bottom (they will be elevating the potatoes a bit. Dunk each cooked warm potato in the sauce and arrange over the bed of onions (or any veggies). Pour any extra sauce over you’d like but you can save some for dipping or pour it all on and save that extra hot sauce for dipping. Using preheated oven (325 degrees) bake uncovered until starts to caramelize (can cover with foil if gets too dark) about an hour. They will be sticky and gooey like ribs on the outside yet fluffy and moist on the inside. Great with some butter, flaked salt and fresh ground pepper with a bit of the sauce drizzled over. Serve with a green salad and/or hot buttered corn on the cob for an old fashioned cook out meal.



Here's a fabulous grain dish that tastes just like stuffing..great for side dish, main dish with some roasted nuts tossed in for protein.

Pungent Wheat-berry Rice serves 6-8



6TBL butter or 1TBL oil w/ 5 TBL water

3 large carrots/peeled then diced

3 large leeks (white only) rinsed then diced or 1 cup diced onion

3 stalks celery, diced

1 clove minced garlic

1 ½ c. long grain white rice *

½ c. hard dried wheat-berries. Rinsed well/drained

2 tsp thyme

½ tsp black pepper

¼ tsp salt

4 c. strong veggie stock or mild chicken stock

1 TBL dried parsley or ½ c. fresh parsley/minced



· (If you want to use brown rice*, increase veggie stock to 4 ½ to 5 cups & the cooking time to 45-55 minutes.)

· In a heavy deep pot, sauté veggies in the butter or oil and water mix until tender. About 8 minutes.

· Add the rice and wheat-berries, cooking and stirring for 2 minutes (opens the grains and lets the flavors in)

· Add the thyme, parsley, pepper and salt and stir well.

· Add the veggie or chicken stock and stir well.

· Continue to stir until comes to a boil. Reduce heat, cover and simmer for 25 minutes (before lifting the lid). When you can stand a knife up in it and it’s tender, it’s done.



Makes a wonderful complete meal if served with a salad and some steamed veggies or grilled fish or chicken breast. Has a flavor very similar to stuffing so would make a great filling for game hens or chickens.

Answer 11

Go to google and type veg receipes and lo and behold!!!!!!!! u will be floored with delicious receipes.

Bon apetite!!!!!!!