looking for something quick.
Answer:
Marinate some portabella cap in balsamic vinaigrette for 15-20 min, next sear in a container. Serve over a bed of angel hair pasta tossed beside sun dried tomatoes, zucchini, basil, Parmesan, mozzarella and olive oil. Yum!
You could also simply put the mushroom cap on a toasted roll next to your favorite sandwich toppings. I like them beside roasted red peppers, onions, spicy mustard and arugula.
Pinto beans (or black or kidney), brown rice (cooked), tomatoey stuff (sauce, chunks, whatever you prefer), onions and pepper chopped up real fine and spices of your choice. I resembling lots of chili powder myself and a dash of cinnamon. I have this last darkness and still feel great this morning! It took nearly 15 minutes to prepare and is great as leftovers.
How about something similar to Gnocchi with mushrooms and tomatoes?? Roast the mushrooms and tomatoes cook up the gnocchi combine next to the mush. toms. and enjoy
Make a stir fry with any and adjectives vegetables you have, and cut up some tofu cubes, and season next to sesame oil...
try this
Mexican Beans and Rice
Ingredients (use vegan versions):
2 cup Cooked black beans
1 10oz pkg frozen total kernel corn
1 cup raw white rice (can use brown, but should parboil a little)
1 jar (16oz) sticky and chunky mild salsa
1.5 cup V8 Picante style(or you can blend together 3/4 cup canned diced tomatos beside green chiles and 3/4 cup water)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 8 oz. package mexican style shredded cheese
Directions:
Heat oven to 375 Combine adjectives ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole have started to thicken. Top with cheese and return to oven until melt. Serve with tortillas or bread stick and salad. Enough for four servings.
http://groups.yahoo.com/group/theshortcu...
Spinach and Rice (Spanakorizo)
In a saucepan, stirring occasionally, for 15 minutes sauté:
1 cup underdone rice
1 chopped medium onion
1/3 cup olive grease
Add:
2 cups boiling water
1 tablespoon of tomato cement or one tomato either fresh or frozen (you may call for to break it up a little)
1 1/2 teaspoons of salt
Simmer for 10 minutes
Wash and cut lengthwise into 1/2 inch length:
1 lb of fresh spinach or chard
Add to rice mixture and mix thoroughly. Cover and simmer, stirring occasionally, for 15 minutes.
Rosemary Roasted Walla Walla Sweet Onions in Balsamic Vinegar
Preheat the oven at 350°F
4 environment Walla Walla Sweet onions, unpeeled
Olive Oil
Coarse salt (you may want to use ground up brackish since coarse salt is harder on themouth) and ground pepper to chew
2 tablespoons fresh rosemary or 1 teaspoon dried
1/4 Balsamic vinegar
Coat the unpeeled onions (you can take the first level off because nearby is often dirt lower than the dirt layer and cut out desperate spots) generously beside olive oil. Season the onions beside salt, pepper, and rosemary. Place the onions surrounded by a roasting pan freshly large adequate to hold them. Roast the onions for 1 hour. Remove the onions and let them cool rotten. Cut the onions through the root end and put them onto a platter. Deglaze the tub with the Balsamic vinegar. Put the vessel on the stove on MEDIUM. Scrape the juices rotten the bottom of the pan and cook until the fluid is dark brown and syrupy. Spoon the solution over the onions. Serve warm or at room warmth.
Basil and Mint Pesto
2 cloves garlic (I use 1 teaspoon minced garlic from the bottle)
3 tablespoons raw pine nuts
1/4 teaspoon saline
2 cups loosely packed basil leaves
1 cup loosely chock-full mint leaves (or use basil or parsley)
1/2 cup olive oil
1/2 cup freshly grated Parmigiano-Reggiano
In the blender, incorporate everything but the cheese. Put the lid on and put the blender on HIGH. In a minute, everything should be ground up (you may need to use a chopstick to shove the basil and mint to the bottom of the blender so it can be ground up by the blades). Stop the blender, incorporate the cheese, replace the lid, and put the blender back on HIGH. After a minute, stop the blender and check the pesto.
There are lots of ideas on this website:
Macaroni noodles, red,green,and yellow pepper,diced onions,caroots,roasted almonds, and sharp cheese,and wish bone 5 cheese ittalin dressing ! yum!
here are three vegatarian recipe to pick from hope this helps!
.................................
Vegetarian Green Chile
I serve this sauce over enchiladas, burritos, eggs, beans, using fresh
New Mexico green chiles. Do not use can chiles for this recipe. (They
just don't morsel like green chiles to me.)
Amounts are approximate. I usually simply dump ingredients, esp. chile
and garlic, until it looks "right". This is a very forgiving recipe
and especially basic. I so much appreciate the penchant of fresh, unadulterated green
chile and garlic, that I now and then add any other seasonings.
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 Tbsp olive grease
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chile (adjust according to
warmth of the chile)
2 Tbsp. flour or cornstarch
salt & pepper to appetite
Procedure:
Saute onion, garlic in olive grease. Add chile, stock. Add salt and pepper.
Dissolve flour or cornstarch contained by a cup of hot water and incorporate, stirring to
prevent lumps. Simmer for 45 minutes.
Optional ingredients:
1-2 potatos diced (1/2" or so)
1-2 chopped tomatos
1-2whatever else
cilantro, cumin, oregano
Add with the chile and stock.
Potatos assistance thicken the chile, especially after it has be frozen since
they tend to disintegrate in the freezer. Add the cilantro after it have
simmered to retain the fresh cilantro flavor.
.................................
Veggie Lasagna
Sauce:
3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, italian parsley
saline, pepper
Mince garlic & onion and sautee in olive grease. Pour in tomato puree.
Add herb, salt & pepper to fondness. Simmer while preparing remainder.
1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles
Chop vegetables and sautee contained by olive oil. Drop pasta surrounded by boiling water and
simmer for 8-10 minutes, rinse and drain. Spread a sunken layer of sauce within
a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and
ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for
second veil. Top with remaining noodles, sauce, and cheese. Cover tightly
beside foil and bake at 375 degree for 30 minutes. Uncover and sprinkle with
parmesan, burn for 10 more minutes. Let stand for 10 minutes before slicing.
.................................
Vegetarian Enchilada
Vegetable mix:
1 cup wan onions-julienned
2 tablespoons olive oil
3 roasted poblano pepper, peeled, seed, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold ingots potatoes, diced 1/4-inch
2 red bell peppers
2 pale bell peppers, peel, seeded, and sliced close to rajas
1 tablespoon toasted oregano leaves
2 teaspoons epazote, chopped fine
2 teaspoons hoja santa, chopped fine
Salt and black pepper
In a large tub over high bake, saute the onions in the olive grease until translucent, then supply the poblano and the mushrooms, saute on high until the mushrooms are soft and toothsome. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients later season and set aside to cool.
Enchilada Assembly:
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces
Put a small amount of olive grease in a vessel and saute the spinach on high for one minute or until wilted, after set aside. Warm the tortillas to make them flexible. Fill the tortillas next to vegetable mixture and roll them up. Cut the enchiladas in partly and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate surrounded by the oven or the salamander until the cheese melts.
This recipe be provided by professional chefs and has be scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs hold not tested this recipe, in the proportions indicated, and that`s why, we cannot make any representation as to the results.
.................................
sorry if none these help here is a website with vegatrain food recipe on it!
http://allrecipes.com/recipes/everyday-c...
Cream” of Broccoli Soup
Try this smooth and yummy soup in a crusty bread bowl for a pleasing meal.
2 cups broccoli florets
1/2 cup (1 stick) margarine
1/4 cup celery, diced
1/4 cup onion, diced
1 inlet leaf
1/2 cup all-purpose flour
1 to 2 tsp. instant faux-chicken broth powder (try Osem or Telma brands, available within the Kosher section of your supermarket)
Freshly ground black pepper, to fondness
4 cups liquid nondairy creamer or soy milk
1 Tbsp. lacto-vegetarian Worcestershire sauce (available from VeganStore.com)
o Fill a medium pot beside 1/2 inch of water and bring it to a boil. Place the broccoli within a steamer basket above the wet, cover the pot, and steam it for 5 minutes. Then drain the water and chop the broccoli and set aside.
o In duplicate pot, melt the margarine over surrounding substance heat, consequently add the celery, onion, and fjord leaf and cook until tender, nearly 5 minutes. Stir in the flour, broth powder, and pepper until blended. Add the nondairy creamer or soy milk and Worcestershire sauce. Cook and stir until thicken and bubbly, about five minutes.
o Cool soup slightly, remove the cove leaf, later place the broccoli and the soup mixture in a blender. Cover and blend until smooth. Return the soup to the saucepan and roast through.
Makes 4 servings
Brown Rice Veggie Stir-Fry
INGREDIENTS
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive grease
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds
DIRECTIONS
In a large skillet or wok, combine the hose down, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle next to almonds.
Nutritional Analysis: One 1-1/2-cup serving (prepared without almonds) equals 263 calories, 11 g heavy (1 g saturated fat), 0 cholesterol, 627 mg sodium, 35 g carbohydrate, 6 g fiber, 7 g protein.
READ REVIEWS (1)
REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
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Vegan Pineapple Upside-Down Dump Cake
INGREDIENTS:
1 can crushed pineapple, undrained (20 oz)
1 can fruit pie nourishing (cherry or blueberry or your choice, 20 oz)
1 box yellow cake mix
1/2 cup margarine, softened
2 tbsp brown sugar (optional)
1/4 cup chopped walnuts or pecans (optional)
PREPARATION:
In a greased pie vessel, dump the pineapple, then the pie innards. On top of that, dump the cake mix. Drizzle or crumble the margarine on top of the cake mix, and, if desired, sprinkle beside nuts and brown sugar.
More Questions & Answers...
Answer:
Marinate some portabella cap in balsamic vinaigrette for 15-20 min, next sear in a container. Serve over a bed of angel hair pasta tossed beside sun dried tomatoes, zucchini, basil, Parmesan, mozzarella and olive oil. Yum!
You could also simply put the mushroom cap on a toasted roll next to your favorite sandwich toppings. I like them beside roasted red peppers, onions, spicy mustard and arugula.
Pinto beans (or black or kidney), brown rice (cooked), tomatoey stuff (sauce, chunks, whatever you prefer), onions and pepper chopped up real fine and spices of your choice. I resembling lots of chili powder myself and a dash of cinnamon. I have this last darkness and still feel great this morning! It took nearly 15 minutes to prepare and is great as leftovers.
How about something similar to Gnocchi with mushrooms and tomatoes?? Roast the mushrooms and tomatoes cook up the gnocchi combine next to the mush. toms. and enjoy
Make a stir fry with any and adjectives vegetables you have, and cut up some tofu cubes, and season next to sesame oil...
try this
Mexican Beans and Rice
Ingredients (use vegan versions):
2 cup Cooked black beans
1 10oz pkg frozen total kernel corn
1 cup raw white rice (can use brown, but should parboil a little)
1 jar (16oz) sticky and chunky mild salsa
1.5 cup V8 Picante style(or you can blend together 3/4 cup canned diced tomatos beside green chiles and 3/4 cup water)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 8 oz. package mexican style shredded cheese
Directions:
Heat oven to 375 Combine adjectives ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole have started to thicken. Top with cheese and return to oven until melt. Serve with tortillas or bread stick and salad. Enough for four servings.
http://groups.yahoo.com/group/theshortcu...
Spinach and Rice (Spanakorizo)
In a saucepan, stirring occasionally, for 15 minutes sauté:
1 cup underdone rice
1 chopped medium onion
1/3 cup olive grease
Add:
2 cups boiling water
1 tablespoon of tomato cement or one tomato either fresh or frozen (you may call for to break it up a little)
1 1/2 teaspoons of salt
Simmer for 10 minutes
Wash and cut lengthwise into 1/2 inch length:
1 lb of fresh spinach or chard
Add to rice mixture and mix thoroughly. Cover and simmer, stirring occasionally, for 15 minutes.
Rosemary Roasted Walla Walla Sweet Onions in Balsamic Vinegar
Preheat the oven at 350°F
4 environment Walla Walla Sweet onions, unpeeled
Olive Oil
Coarse salt (you may want to use ground up brackish since coarse salt is harder on themouth) and ground pepper to chew
2 tablespoons fresh rosemary or 1 teaspoon dried
1/4 Balsamic vinegar
Coat the unpeeled onions (you can take the first level off because nearby is often dirt lower than the dirt layer and cut out desperate spots) generously beside olive oil. Season the onions beside salt, pepper, and rosemary. Place the onions surrounded by a roasting pan freshly large adequate to hold them. Roast the onions for 1 hour. Remove the onions and let them cool rotten. Cut the onions through the root end and put them onto a platter. Deglaze the tub with the Balsamic vinegar. Put the vessel on the stove on MEDIUM. Scrape the juices rotten the bottom of the pan and cook until the fluid is dark brown and syrupy. Spoon the solution over the onions. Serve warm or at room warmth.
Basil and Mint Pesto
2 cloves garlic (I use 1 teaspoon minced garlic from the bottle)
3 tablespoons raw pine nuts
1/4 teaspoon saline
2 cups loosely packed basil leaves
1 cup loosely chock-full mint leaves (or use basil or parsley)
1/2 cup olive oil
1/2 cup freshly grated Parmigiano-Reggiano
In the blender, incorporate everything but the cheese. Put the lid on and put the blender on HIGH. In a minute, everything should be ground up (you may need to use a chopstick to shove the basil and mint to the bottom of the blender so it can be ground up by the blades). Stop the blender, incorporate the cheese, replace the lid, and put the blender back on HIGH. After a minute, stop the blender and check the pesto.
There are lots of ideas on this website:
Macaroni noodles, red,green,and yellow pepper,diced onions,caroots,roasted almonds, and sharp cheese,and wish bone 5 cheese ittalin dressing ! yum!
here are three vegatarian recipe to pick from hope this helps!
.................................
Vegetarian Green Chile
I serve this sauce over enchiladas, burritos, eggs, beans, using fresh
New Mexico green chiles. Do not use can chiles for this recipe. (They
just don't morsel like green chiles to me.)
Amounts are approximate. I usually simply dump ingredients, esp. chile
and garlic, until it looks "right". This is a very forgiving recipe
and especially basic. I so much appreciate the penchant of fresh, unadulterated green
chile and garlic, that I now and then add any other seasonings.
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 Tbsp olive grease
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chile (adjust according to
warmth of the chile)
2 Tbsp. flour or cornstarch
salt & pepper to appetite
Procedure:
Saute onion, garlic in olive grease. Add chile, stock. Add salt and pepper.
Dissolve flour or cornstarch contained by a cup of hot water and incorporate, stirring to
prevent lumps. Simmer for 45 minutes.
Optional ingredients:
1-2 potatos diced (1/2" or so)
1-2 chopped tomatos
1-2whatever else
cilantro, cumin, oregano
Add with the chile and stock.
Potatos assistance thicken the chile, especially after it has be frozen since
they tend to disintegrate in the freezer. Add the cilantro after it have
simmered to retain the fresh cilantro flavor.
.................................
Veggie Lasagna
Sauce:
3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, italian parsley
saline, pepper
Mince garlic & onion and sautee in olive grease. Pour in tomato puree.
Add herb, salt & pepper to fondness. Simmer while preparing remainder.
1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles
Chop vegetables and sautee contained by olive oil. Drop pasta surrounded by boiling water and
simmer for 8-10 minutes, rinse and drain. Spread a sunken layer of sauce within
a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and
ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for
second veil. Top with remaining noodles, sauce, and cheese. Cover tightly
beside foil and bake at 375 degree for 30 minutes. Uncover and sprinkle with
parmesan, burn for 10 more minutes. Let stand for 10 minutes before slicing.
.................................
Vegetarian Enchilada
Vegetable mix:
1 cup wan onions-julienned
2 tablespoons olive oil
3 roasted poblano pepper, peeled, seed, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold ingots potatoes, diced 1/4-inch
2 red bell peppers
2 pale bell peppers, peel, seeded, and sliced close to rajas
1 tablespoon toasted oregano leaves
2 teaspoons epazote, chopped fine
2 teaspoons hoja santa, chopped fine
Salt and black pepper
In a large tub over high bake, saute the onions in the olive grease until translucent, then supply the poblano and the mushrooms, saute on high until the mushrooms are soft and toothsome. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients later season and set aside to cool.
Enchilada Assembly:
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces
Put a small amount of olive grease in a vessel and saute the spinach on high for one minute or until wilted, after set aside. Warm the tortillas to make them flexible. Fill the tortillas next to vegetable mixture and roll them up. Cut the enchiladas in partly and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate surrounded by the oven or the salamander until the cheese melts.
This recipe be provided by professional chefs and has be scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs hold not tested this recipe, in the proportions indicated, and that`s why, we cannot make any representation as to the results.
.................................
sorry if none these help here is a website with vegatrain food recipe on it!
http://allrecipes.com/recipes/everyday-c...
Cream” of Broccoli Soup
Try this smooth and yummy soup in a crusty bread bowl for a pleasing meal.
2 cups broccoli florets
1/2 cup (1 stick) margarine
1/4 cup celery, diced
1/4 cup onion, diced
1 inlet leaf
1/2 cup all-purpose flour
1 to 2 tsp. instant faux-chicken broth powder (try Osem or Telma brands, available within the Kosher section of your supermarket)
Freshly ground black pepper, to fondness
4 cups liquid nondairy creamer or soy milk
1 Tbsp. lacto-vegetarian Worcestershire sauce (available from VeganStore.com)
o Fill a medium pot beside 1/2 inch of water and bring it to a boil. Place the broccoli within a steamer basket above the wet, cover the pot, and steam it for 5 minutes. Then drain the water and chop the broccoli and set aside.
o In duplicate pot, melt the margarine over surrounding substance heat, consequently add the celery, onion, and fjord leaf and cook until tender, nearly 5 minutes. Stir in the flour, broth powder, and pepper until blended. Add the nondairy creamer or soy milk and Worcestershire sauce. Cook and stir until thicken and bubbly, about five minutes.
o Cool soup slightly, remove the cove leaf, later place the broccoli and the soup mixture in a blender. Cover and blend until smooth. Return the soup to the saucepan and roast through.
Makes 4 servings
Brown Rice Veggie Stir-Fry
INGREDIENTS
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive grease
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds
DIRECTIONS
In a large skillet or wok, combine the hose down, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle next to almonds.
Nutritional Analysis: One 1-1/2-cup serving (prepared without almonds) equals 263 calories, 11 g heavy (1 g saturated fat), 0 cholesterol, 627 mg sodium, 35 g carbohydrate, 6 g fiber, 7 g protein.
READ REVIEWS (1)
REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
ADD TO SHOPPING LIST
ADD A PERSONAL NOTE
POST A RECIPE PHOTO
POST A FAVORITE FOODS LIST
CREATE A MENU
Vegan Pineapple Upside-Down Dump Cake
INGREDIENTS:
1 can crushed pineapple, undrained (20 oz)
1 can fruit pie nourishing (cherry or blueberry or your choice, 20 oz)
1 box yellow cake mix
1/2 cup margarine, softened
2 tbsp brown sugar (optional)
1/4 cup chopped walnuts or pecans (optional)
PREPARATION:
In a greased pie vessel, dump the pineapple, then the pie innards. On top of that, dump the cake mix. Drizzle or crumble the margarine on top of the cake mix, and, if desired, sprinkle beside nuts and brown sugar.
More Questions & Answers...