Looking for new Vegetarian Recipes; Meat Eaters Welcome

[Blackbirdlane]

TACO SOUP (you can just leave out the meat and it will still taste yummy)

1 pound ground beef (omit if you prefer)
1 envelope taco seasoning mix
2 cans whole kernal corn, drained
2 cans chili beans, undrained
1 can diced tomatos, undrained
1 can tomato sauce

Crushed tortilla chips, shredded cheese, or cornbread for sides/toppings.

In a large saucepan, cook ground beef. Stir in taco seasoning, corn, beans, tomatos and tomato sauce. Cover and simer for 15 minutes until heated through. Stir occasionally.

[uk2usa]

You've all given me some great ideas.
I really appreciate your time and effort.
Thank you, thank you...

[Milkshake Momma]

Some of my favorite recipes come from www.vegweb.com. Try a search for spinach enchiladas. They are great! If you want the recipe, let me know. Babe in arms at the moment.

[jelynn]

Here are a couple recipes I made this week (obviously omit the chicken in the "easy chicken dinner- rofl). Both of these are from allrecipes.com

Lentil Soup **I chop all the veggies up in a food processor, including the spinach at the end**

* 1 onion, chopped
* 1/4 cup olive oil
* 2 carrots, diced
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1 bay leaf
* 1 teaspoon dried basil
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups dry lentils
* 8 cups water
* 1/2 cup spinach, rinsed and thinly sliced
* 2 tablespoons vinegar
* salt to taste
* ground black pepper to taste

DIRECTIONS:

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.


Last Minute Chicken Dinner

* 2 tablespoons vegetable oil
* 4 potatoes, thinly sliced
* 1 pound boneless skinless chicken breasts, cut into cubes
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup milk
* 1 onion, chopped
* 1/4 teaspoon garlic powder
* 2 cups frozen broccoli, carrots and cauliflower combination
* 1/2 teaspoon dried parsley
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/3 cup grated Parmesan cheese

DIRECTIONS:

1. Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

[Milkshake Momma]

Mmmm, another good one is split pea soup.
I saute chopped onion, carrot, celery, and garlic in a big soup pot with olive oil. Add in diced baked tofu, any flavor you like. Then add your split peas and saute a few more minutes. (This adds more flavor.)
Add enough water for the split peas to cook and be soupy. You can add veggie bullion to the soup at this time as well. Simmer until peas are cooked. Stir occassionally.

I made this recipe up for my family, but I'm sure it's out there somewhere with measurements. I just don't measure things...

[nigellas]

A really filling, tasty pasta salad

Pasta Salad

1 Package of rotini (spiral) pasta
1 chopped green pepper
1 Chopped Sm-Med Red onion
Jar of oil cured sun dried tomatoes, drained and chopped
Can Chick peas
Can black beans
Can of corn
Basil, parsley and dill (Fresh is best)
Italian dressing

[Mom2Natalya]

I'm a vegetarian (our whole family is) and I've got TONS of recipes, here are some of my favorite. . . if there's anything in particular you like, let me know, I can probably give you some others. . .

Mediterranean Vegetables with Couscous
* by omitting chicken and chicken broth this becomes a good vegetarian dish, you could also add sauteed tofu.

2 boneless skinless chicken breasts*
lemon pepper seasoning*
2 c chicken broth (canned is fine; add water to make 2 c)*
1 package Near East Garlic and Olive Oil couscous
2 T olive oil
1 small zucchini, finely chopped
1 green pepper, chopped
¼ c finely chopped red onion (white onion fine in a pinch)
3 cloves garlic
1 can chick peas, rinsed and drained
1 plum tomato, seeded and chopped
½ can brine cured olives, chopped (plain black olives are fine too)
4 t fresh lemon juice
½ t salt
1/8 t ground black pepper

Heat chicken broth to boiling in medium-sized saucepan. Stir in couscous; cover and set aside until liquid is absorbed—about 10 minutes.
Cut up chicken breasts and cook in skillet. Use lemon pepper seasoning to spice up the chicken. Set cooked chicken aside.
Heat oil in large skillet over medium heat. (I do not use the same one I used for the chicken.) Add zucchini, green and red peppers, onion and garlic and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes
Stir in chick peas, tomato and olives, gently heat through
Add lemon juice, salt and pepper
Add chicken and couscous and mix thoroughly.
Serve with Monterrey jack cheese and various spices on the side. (Mark prefers cayenne pepper, for example.)

Notes:
--probably serves about 6. It makes enough for dinner for two keeps well for a few days of lunches after
--though there is a lot of chopping, the preparation is easy

__________________________________________________ _______________

Veggie Chili
I make this about once every other week- it's in my all-time top ten - I serve with fritos and sour cream. YUM!

2 teaspoons olive oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, chopped
5 teaspoons chili powder
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 jalapeño pepper, seeded and diced
1 1/2 cups water
1 cup diced red bell pepper (about 1 medium)
1 cup diced green bell pepper (about 1 medium)
3 tablespoons tomato paste
1 (16-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.

Yield: 4 servings (serving size: 1 1/2 cups chili and 2 tablespoons cheese)

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Tortilla Soup
Another of our favorites

2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon instant minced garlic
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
30 fat-free baked tortilla chips

Combine first 9 ingredients in large saucepan. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips.

Yield: 6 servings (serving size: 1 1/3 cups soup, about 3 tablespoons cheese, and 5 tortilla chips)
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Spaghetti Squash Casserole

Description
Spaghetti squash may look funny, but it's chock full of vitamins and minerals, especially carotenes - so don't be afraid to try it. This vegetarian casserole is low in calories and fat, and very satisfying as a main dish. Add a mixed green salad and some whole grain bread and you've got a great meal.


Ingredients
1 spaghetti squash
2 large carrots, diced
2 stalks celery, diced
1 large yellow onion, diced
1 red bell pepper, diced
2 tablespoons extra-virgin olive oil
1 large can (28 ounces) crushed tomatoes
Red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of ground allspice
3 cloves garlic, chopped
3/4 pound part-skim mozzarella
1/2 cup grated Parmesan cheese

Instructions
1. Place the spaghetti squash in a large pot of water (it should float) and bring to a boil. Lower heat, cover and boil gently for 50 minutes.

2. Another option is to bake the squash first. Cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water. Cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.

3. While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.

4. Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.

5. Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.

6. Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.

7. Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.

8. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.

[uk2usa]

Originally Posted by katterpiller Some of my favorite recipes come from www.vegweb.com. Try a search for spinach enchiladas. They are great! If you want the recipe, let me know. Babe in arms at the moment.

I love spinach, but I might have to substitute because of the e.coli crisis Sounds good though
The website even has coupons for some of the ingredients...
Thanks

[uk2usa]

Originally Posted by Mom2Natalya __________________________________________________ _ Spaghetti Squash Casserole Description Spaghetti squash may look funny, but it's chock full of vitamins and minerals, especially carotenes - so don't be afraid to try it. This vegetarian casserole is low in calories and fat, and very satisfying as a main dish. Add a mixed green salad and some whole grain bread and you've got a great meal.

Would I find this in any veg section of the supermarket??

Your recipes sound great...

[April.C]

Sweet Potato Burritos

Okay, these sound a little weird, but try them they are awesome!!

INGREDIENTS:
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10 inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce (you may need to add a little bit of water for this step so that the spices form a creamy sauce).
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

These are really good served with sour cream and salsa!