• Judging by the vegetarian meals I've been given the meal you describe doesn't exist.
  • How about Eggplant Parmesan? That's rather fancy, and could be a real knockout taste sensation. Pair that with a fun salad, or perhaps some cooked baby spinach as a side, plus maybe a risotto, and you're really "cooking!" lol
  • Go to this site, they have a lot of great recipes.
  • You can't go wrong with a good vegetarian version of an italian meal. The eggplant parmasan was an excellent idea. Also you could try a rice and beans dish and spice it up with some other veggies and even some fake meat crumbles. Or maybe grill some portobello mushrooms and cook some mashed potatoes with the small red ones and add garlic and other spices. Man, now I'm hungry!
  • Simon Rimmer has published a book called 'the alternative vegetarian', he is a meat eater and owns greens restaurant in Manchester (UK) There are some good Ideads in there. I'm veggie, and often find that combining balsamic vinegar with mushrooms give quite a 'meaty' flavour to a dish. Last night I made a Lasagne, simple ingredients, Onion's Garlic, Mushrooms, Carrot, Balsamic vinegar and tinned tomatoes for the sauce. (Add a bit of veggie gray if you want a deeper flavour) and seasoned with just ground black pepper (i don't like to use salt because of the health implications) Layered above sauce with a simple cheese sauce. Must have tasted meaty, as my flatmate thought that it had minced beef in it
  • Spaghetti, with no meat in the sauce.
  • Don't forget dessert, the most important part! These videos show you how to make some amazing looking vegan desserts. I suggest the vegan triple chocolate cake or the vegan key lime pie.
  • Everyone, meat eaters and veggies, go nuts over my veggie pot pie... I used to make eggplant parm but now try to stay away from cow cheese -but everyone, including meateaters LOVED it...
  • this is a good website for all kinds of recipes they do have vegetarian and vegan
  • If you don't have any of the Moosewood cookbooks or Molly Katzen cookbooks, see if you can get one at the library. I particulary like "The New Moosewood Restaurant Cookbook". Everything I have made from it is wonderful. My three favorites are The Morrocan Stew, The Winter Pesto, and the Piroshki. YUMMY. Oh,there's an onion soup in there that is wonderful too. Also, think ethnic... there is phenomal vegetarian Indian food. You can also do great Greek/Meditteranean with things like Spanikopita, Tiropita, ovgolemono soup (if you eat eggs), a mezo plate of hommus, baba ganouj, tabouli, feta and olives.
  • Get the family involved in the cooking. Plan to do veggies on the grill, kabob style. Take the kids to the store and let them pick out their own veggies. Kids can wash and cut veggies and put them on the kabob sticks. Use a basting sauce that everyone likes or let them pick or make their own.
  • My favorite veggie dish is veggie lasagna. It takes a lot of chopping and dicing though.
  • One great appetizer or snack, even a side dish, is mushroom fries. Mushroom Fries 5 large portobello mushrooms 1/2 cup all-purpose flour 1 1/2 cup panko bread crumbs 1/4 cup finely grated Parmigiano-Reggiano 2 tablespoons finely chopped fresh parsley leaves 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 3 eggs, lightly beaten Preheat oil in a deep-fryer to 350 degrees F. Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips. Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper. Dredge the mushrooms in flour, followed by the egg wash and finally in the panko. Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray. Dip them in a Ranch style sauce. Try adding some BBQ sauce and/or BBQ rub to the Ranch Dressing for some zing
  • We make a veggie no pasta lasgna that is really great! Pasta Free Lasagna Ingredients: Spaghetti squash Eggplant Onion Mushroom Ricotta cheese (1 lrg container or 2 small) Tomato Sauce Chopped tomator (2 cans drained or whole bunch if fresh) Basil Garlic Salt, pepper Grated Cheese Tools: Baking pan/lasgana pan Reciprocating saw (ok I use one but you don't have to) Cutting Board Sharp Knife Two sauce pans Large Bowl How To: Saw spaghetti squash in half. Turn upside into shallow pan of boiling water for about 20 minutes (depending on size of squash). Do both pieces at the same time. It’s done when you can use a fork to scrape squash into spaghetti-like strands. Line the bottom of a lasagna pan or large rectangular baking dish with the squash. Sprinkle grated cheese, salt/pepper to taste over the squash. Cut eggplant into very thin slices & place slices over the squash. Cut onion into very thin rings, break into individual rings & put them over the eggplant. Cut mushrooms into slices & place them over the onions. Put ricotta cheese in large bowl. Let sit until very soft. Add chopped fresh basil, salt & papers & tons of garlic (except for in ice cream, garlic belongs in everything). Mix well. Taste it & then add more garlic! Put chopped tomatoes as next layer (over the onions). Spread evenly. Cover all of this with the ricotta mix, spreading it like frosting. Sprinkle a little more chopped basil & pepper. Place in oven at 300 degrees for about 45 minutes or so (ricotta will crust over lightly and knife will go through eggplant easily when done). Cut slices lasagna-style and spoon heated tomato sauce over each slice. Serves a whole bunch of normal people or two in my house!
  • Personally, anything you would normally eat would be fine with me. I appreciate diversity and I like to assume most others (past childhood) do also. I would only have a problem with it if my family meals were ALWAYS vegetarian.
  • Whole foods has some great vegetarian recipes on their website. I love the lettuce wraps with chili peanut noodles. Recipe: Vegetarian recipes: This website also has AMAZING recipes:
  • I love to stuff tomatoes w/yellow squash, mushrooms and the innards of the tomatoes, sauted in a little olive oil w/1-2 shallots and 2 cloves of garlic. Roast in teh oven w/1 inch of chicken stock in the bottom of the pan for 15 mins or so. I serve over a bed of angel hair pasta. While the pasta water is heating to a boil, I toast pistachio nuts (you will be AMAZED what happens when you toast a pistachio!) and then toss black (Kalamata) olives into the small frying pan. Drain the pasta and toss w/pistachios and olives, use this as a bed for the stuffed tomatoes (2 per person if using serving as a main dish). Here's a link to bread budding Florentine, a brunch recipe using spinach & mushrooms that I typically serve for dinner.. What? Who has time for brunch these days? :-D,,n02k,00.html
  • There is a growing number of frozen meat substitutes that you can use in vegetable stir fries or use it according to your imagination. You can find them in the freezer area of some Chinese supermarket since most devote Chinese Buddhist follower are or in the process of giving up meat due to their believe in giving compassion to all sentient beings. You could also slap up a much tastier vegie burger (truly !) with some of these products than a vegie burger at burger king. The sky is the limit, no longer are you forced to eat boring tofu any more as vegetarians. Well you've got the materials but as usual, whether the cooking will be delicious or not depends on how creative a cook you are.
  • one of my best friends is vegetarian and he eats tofu spaghetti. i haven't tried and i dont know if you like tofu but you might give it a try. =D
  • Eggplant parmesian. I'd recommend to chop the eggplant very good so that it doesn't look like eggplant anymore and cover it with lots of cheese (if it's just vegetarian and not vegan..) You can also do Ratatouille, There should be recipes online. Also, Veggie Tempura is yummy but is deep fried. All of these recipes have been tested on my "meatatarian" boyfriend and his extremely picky little brother. They love all of them except when I made the eggplant parm, i cut it thick and it still looked like eggplant so his little bro didn't even taste it before he threw it away (made me cry...:() so as long as you disguise it as a familiar meaty product, chances are, they'll eat it. For starting meals, I would recommend to stay away from the more bitter veggies and keep them fully cooked and as a the majority of a mixed dish, not a dish by themselves.
  • Any veggie cookbook will have ideas. Portabella burger will remind them of a burger. Stir-frys are good. Eggs and toast with hash browns for breakfast r pretty good too. It dosnt always have to b complicatied.
  • Taco Joe Dip! 2 cans yellow corn drained 2 cans black beans drained 1 can red or kidney beans drained 1 whole 16 oz jar of chunky salsa 3 cans italian style diced tomatoes undrained 1 8oz can tomato sauce 2 envelopes taco seasoning 1/2 medium sweet onion chopped 1/2 tsp pepper 1/4 tsp salt 5 hrs on low in a 5 qt crockpot serve with tortilla chips! makes a great chili or a thick dip!!
  • hard shell tacos.With lettuce,tomato,olives,beans(as the meat,fake cheese.Heat the shell.And the fake meat or beans refried or whole. You can also use fake meat that is good too.Quick easy and delicious!
  • Vegetarian Chicken curry.

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