6 Responses to “What are some good vegetarian recipies?”

1. Maria on June 26th, 2010 10:11 pm
   

   Congrats on going vegetarian!

   Recipes:
   http://veganpeace.blogspot.com/2007/08/vegan-recipes-sites.html
   http://veganpeace.blogspot.com/2007/09/other-vegan-blogs.html
   http://veganpeace.blogspot.com/2007/09/vegan-cookbooks.html

   This is a really good one:
   http://vegweb.com/index.php?topic=8769.0

   Vegetarian nutrition:
   http://www.vegsource.com/nutrition/pyramid.jpg
   http://www.vegsoc.org/health/

   Information:
   http://www.goveg.com/
   http://veganpeace.blogspot.com/
2. hambone on June 26th, 2010 10:11 pm
   

   THE best salad you’ve ever had… bar none….

   Thai Salad

   2 packages Ramen noodles – crushed – do not use seasoning packet
   ½ cup sunflower seeds
   ½ cup slivered almonds
   ½ cup (I stick) butter/margarine
   Sauté all above until golden, set aside to cool

   Chop 1 head Napa cabbage
   Chop 1 bunch green onions

   Dressing: Mix together:
   1 cup oil
   1 cup sugar
   ½ cup white vinegar
   2 tablespoons soy sauce
   1 teaspoon garlic powder

   Combine all ingredients just before serving
3. esmerelda on June 26th, 2010 10:11 pm
   

   I love this eggplant parmigiana recipe, because the eggplant isn’t coated and fried in oil like most recipes call for! It’s really easy and delicious…

   PARMIGIANA DI MELANZANE
   (Eggplants Parmigiana)

   3 firm eggplants
   1/2 lb. Mozzarella, sliced
   1 small onion, finely sliced
   basil leaves
   1 clove garlic, crushed
   6 tbs. Parmigiano
   1/2 cup olive oil
   1/2 lb. ripe tomatoes
   salt
   pepper
   1 pinch of sugar

   Wash the eggplants. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Place the slices on a large platter, slightly on an angle. Sprinkle them with salt, place a weight on top, and let stand for about one hour. (you can skip this step if the eggplants are small, young and tender)

   In the meantime, brown the onion and the garlic in oil over a very low flame, and then add the tomatoes and let simmer for about 1/2 hour, stirring frequently. When this is done, pass through a sieve and add a pinch of salt. (or you can use your favorite vegetarian tomato pasta sauce!)

   Cut the Mozzarella into very thin slices and let them dry on a cloth. Chop the basil and mix it with Parmigiano.

   Pre-heat the oven to 375ºF. Coat a deep baking dish with olive oil and put in a layer of eggplant. Sprinkle with Parmigiano, pour on a layer of tomato sauce, and cover with slices of Mozzarella. Repeat this layering until all the ingredients have been used, and then cover with tomato sauce, sprinkle with more grated Parmigiano and bake for about 30 mins.

   This dish is very good hot or at room temperature and makes a good antipasto. Zucchine alla parmigiana can be made in the same way, substituting zucchini for eggplant.

   Enjoy!
4. Moonwake on June 26th, 2010 10:11 pm
   

   Steamed vegetables!
5. Jessica on June 26th, 2010 10:11 pm
   

   Read, read, read. Don’t just suddenly say "i’m vegetarian" when you have no idea what it entails. Educate yourself.

   http://www.goveg.com
   http://www.peta.org/accidentallyvegan
   http://www.fatfreevegan.com
   http://www.vegetarianlunchbox.com
   http://www.vegcooking.com
   http://www.veganlunchbox.com
   http://www.theppk.com
6. sunshineandflowers on June 26th, 2010 10:11 pm
   

   http://www.living-foods.com/

Feel free to leave a comment...
and oh, if you want a pic to show with your comment, go get a gravatar!

You must be logged in to post a comment.