Im a vegetarian & i munch through dairy and soy. i like tofu closely too. anything (fruits, veggies, grains, dairy, nuts, legumes..) of late NO meat!
Answer:
The best source for vegetarian recipe is www.vegweb.com
There are so many great ones nearby.
If you wat to lose a bit of weight, www.fatfreevegan.com is where on earth to go.
There's also www.veganyumyum.com and www.vegancooking.tribe.web
There's never any reason to chomp through boring meals when you're lacto-vegetarian!
Try Masala Dosa, you can return with the recipe on the net.
I have a yummy one! Take tofu and cover it surrounded by your choice of BBQ sauce,then overheat it in the oven to your penchant,then put a bit more sauce on it afterwards cover it in "shake and bake" breading,the boil it a bit more. YUMMMYYYY!
LEMON GRASS SOUP
INGREDIENTS
2 tablespoons vegetable grease
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, meagrely sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peel and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons lacto-vegetarian fish sauce (optional)
2 teaspoons red pepper flakes
1 bay fern
2 kaffir lime leaves
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnishing
DIRECTIONS
Heat oil within a large stock pot over environment heat. Saute onion and shallots until soft and translucent. Stir surrounded by garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir surrounded by green pepper, carrots, mushrooms and tofu. Pour surrounded by vegetable stock and water. Season beside fish sauce and red pepper flakes. Add coconut milk. When soup comes to a boil, reduce warmness and simmer for approx. 40 minutes. Garnish each bowl next to a pile of bean sprouts and cilantro.
My favorite that I've tried:
INGREDIENTS
2 (14.5 ounce) can Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese
DIRECTIONS
Cook the pasta within a large pot of boiling salted marine until al dente.
Meanwhile, combine tomatoes and beans in a generous non-stick skillet. Bring to a boil over medium lofty heat. Reduce warmness, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle near feta.
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Answer:
The best source for vegetarian recipe is www.vegweb.com
There are so many great ones nearby.
If you wat to lose a bit of weight, www.fatfreevegan.com is where on earth to go.
There's also www.veganyumyum.com and www.vegancooking.tribe.web
There's never any reason to chomp through boring meals when you're lacto-vegetarian!
Try Masala Dosa, you can return with the recipe on the net.
I have a yummy one! Take tofu and cover it surrounded by your choice of BBQ sauce,then overheat it in the oven to your penchant,then put a bit more sauce on it afterwards cover it in "shake and bake" breading,the boil it a bit more. YUMMMYYYY!
LEMON GRASS SOUP
INGREDIENTS
2 tablespoons vegetable grease
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, meagrely sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peel and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons lacto-vegetarian fish sauce (optional)
2 teaspoons red pepper flakes
1 bay fern
2 kaffir lime leaves
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnishing
DIRECTIONS
Heat oil within a large stock pot over environment heat. Saute onion and shallots until soft and translucent. Stir surrounded by garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir surrounded by green pepper, carrots, mushrooms and tofu. Pour surrounded by vegetable stock and water. Season beside fish sauce and red pepper flakes. Add coconut milk. When soup comes to a boil, reduce warmness and simmer for approx. 40 minutes. Garnish each bowl next to a pile of bean sprouts and cilantro.
My favorite that I've tried:
INGREDIENTS
2 (14.5 ounce) can Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese
DIRECTIONS
Cook the pasta within a large pot of boiling salted marine until al dente.
Meanwhile, combine tomatoes and beans in a generous non-stick skillet. Bring to a boil over medium lofty heat. Reduce warmness, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle near feta.
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