(Closed) Favorite Vegetarian Recipes?

posted 4 years ago in Cooking
Post # 3
Member
741 posts
Busy bee

@hopefloats:  Awesome, good for you guys! I usually like to whip things up based on what I have in the house or what I am craving that week.

Have you checked out Meatless Mondays? There is a lot of good info and motivation on there:

Home

Here are the recipes: http://www.meatlessmonday.com/category/dinner/

Giada usually has some good ideas: http://www.foodnetwork.com/giada-at-home/meatless-mondays/index.html

These recipes look really good: http://www.bonappetit.com/blogsandforums/blogs/badaily/recipe-of-the-day/meatless-mondays

AND OF COURSE there is always good ole Pinterest mmmmm

http://pinterest.com/iamnotdaisy/meatless-mondays-recipe-ideas/

Happy cooking!

 

Post # 5
Member
9116 posts
Buzzing Beekeeper
  • Wedding: September 2013

This is one of FIs favorite thing I’ve made http://www.foodandwine.com/recipes/carrot-macaroni-and-cheese  I add extra pepper and red pepper flakes because I like some heat.

Otherwise, these are some of my favorite cookbooks:

http://www.amazon.com/Forks-Over-Knives-Cookbook-Plant-Based/dp/1615190619

http://www.amazon.com/Fresh-Fast-Vegetarian-Recipes-That/dp/0547368917/

http://www.amazon.com/Veggie-Burgers-Every-Which-Way/dp/1615190198

http://www.amazon.com/Vegan-Fire-Spice-Sultry-Recipes/dp/0980013100

http://www.amazon.com/Vegetarian-Family-Cookbook-Nava-Atlas/dp/0767913965

http://www.amazon.com/Quick-Fix-Vegan-Healthy-Homestyle-Minutes/dp/1449407854

I also browse foodgawker.com quite a bit. They gather the best of food blogs in one place and you can filter it by vegetarian.  The pictures always help a lot.  I have a large collection of recipes from online.  Cooking Light (magazine, they have a website) also has pretty good looking vegetarian recipes.

One of my quick go-to recipes are burritos.  I make mexican-style rice and add a few cans of black beans to it with taco seasonings.  I can get about 5 burritos out of it.  Then you just add anything else you have on hand: cheese, hot sauce, cilantro, sour cream, guac, eggs, etc.

 

Post # 7
Member
3697 posts
Sugar bee

@hopefloats:  We just made this for dinner last night and it was *delicious*! It has a few slightly unusual ingredients, but overall it was really easy to make.

Indian Spiced Chickpeas with Rhubarb and Spinach

– 2T olive oil, divided

– 2T yellow mustard seeds

– 2.5 tsp whole cumin seeds (available at international markets)

– 3T minced fresh ginger

– 3 cloves minced garlic (I used 3 generous T of ginger-garlic paste, also available at international markets)

– 1 medium red onion, chopped

– 1/2 C golden raisins (regular raisins would also work)

– 1 C dried chickpeas, soaked overnight (I cooked them ahead of time in the pressure cooker, you could also use 2 cans of chickpeas, drained)

-3 1/2 C. vegatable broth, divided (you will need less if you use pre-cooked or canned chick peas)

– 1/2 lb (2-4 stalks) fresh rhubarb, cut into 1/4-in. slices

– 6 cups fresh spinach leaves

– 1/2 C. chopped cilantro (optional)

1) Heat 1 T olive oil in a medium skillet over med-low heat. Add mustard seeds and cumin seeds, cover, and cook about 2 min. until the mustard seeds start popping (like popcorn). Shake skillet gently while mustard seeds pop, 2 min. or so (they should smell toasty). Remove from heat, stir in ginger and garlic. Pour into a bowl and set aside.

2) In the same skillet, heat the remaining 1T of olive oil over medium. Add onions and raisins; saute’ about 10 min. until the onions begin to brown.

3) Add the chickpeas and 3C broth. (About 2C for pre-cooked or canned chickpeas.) Bring to a boil, then lower heat to med-low and simmer, covered (25 min. for uncooked chick peas – taste to be sure they are cooked through. For pre-cooked/canned, simmer just until they are heated through.)

4) Stir in rhubarb. (Add remaining broth if needed.) Cook for 6 minutes. Add spinach, cover, cook a few more minutes. Stir to incorporate rhubarb and spinach. Stir in spice mixture. Taste; add salt and pepper if necessary. (You may find that the broth and ginger-garlic paste make it salty enough already.) Garnish with cilantro (optional). Serve with rice or naan bread.

Post # 9
Member
839 posts
Busy bee
  • Wedding: August 2014

Black bean and avocado enchiladas – http://www.budgetbytes.com/2013/04/black-bean-avocado-enchiladas/

Quinoa stuffed bell peppers – http://www.eat-yourself-skinny.com/2012/07/quinoa-stuffed-bell-peppers.html

Avocado pasta (I roast additional vegetables like peppers and onions in addition to the tomatoes) – http://www.flourishingfoodie.com/2012/03/creamy-avocado-pasta.html

Falafel – http://www.budgetbytes.com/2010/12/falafel/

Spinach lasagna roll ups – http://www.budgetbytes.com/2011/01/spinach-lasagna-roll-ups/

African peanut soup – http://crockpot365.blogspot.com/2008/05/crockpot-african-peanut-soup.html


Hope these sound good to you! I’ve made them all before, and FI and I really enjoyed them. 

Post # 10
Member
569 posts
Busy bee
  • Wedding: November 2013

My FI and I are both vegetarian, so we have lots of great recipes! If you PM me, I can give you the link to my pinterest that has a lot. These are two of our favorite homemade veggie patties:

 

Southwestern pumpkin burger (doesn’t taste like pumpkin at all)

http://www.eatingwell.com/recipes/southwestern_pumpkin_burgers.html

 

Quinoa burgers (better with zucchini than carrot, in my opinion, but both good!)

http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/

 

Post # 11
Member
710 posts
Busy bee

Polenta is a delicious base for vegetables that I don’t like to eat otherwise. Like peppers, I just don’t like them much, but they are stupidly good with polenta.

Search for polenta vegetarian recipes to get the ideas flowing, there are sooo many options.

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