Okay, so i’m a college enrollee and hit a rattling diminutive kitchen. I am peculiar as to whatever beatific vegetarian recipes or matter that I crapper take that is ultimate to make. I hit been intake produce burgers, beans, and preserved veggies. I am effort bushed of them though. Any ideas are helpful, thanks!
veggies and dip. I like to stick some cold beans into a blender, add some chili powder and other spices and use it for dipping chopped up veggies.
Tofu Stirfry w/ brown rice. Marinate tofu in a combination of soy, teriakyi, garlic and crushed red pepper(if you like heat). Cook brown rice according to directions(10 min). While you are doing that stir fry fresh or frozen veggies. Cut tofu into cubes(unless it came that way). Toss into stirfry pan and saute until warmed through. Serve and enjoy.
I can get by without an oven and have a lot of variety.
stir fry.
ingredients: Olive oil, dried or fresh onion,green pepper,ginger, sesame seeds,spinach. Corn ,peas,green beans,edamame,these four veggies are best frozen organic.
carrot cut in small pieces.
pour tablespoon olive oil in sauce pan over medium heat, throw in onions,green pepper,ginger cut in small pieces,sesame seeds and spinach. stir until sesame seeds pop. add remaining veggies and a splash of boiling water. cover and turn down to a low simmer and cook for 10 minutes.at the end squirt some catsup and mustard over it all.
you can eat it alone or poured over brown rice or spelt needles or pasta.
Veggie soup using veggie broth and assorted veggies of your liking.
Stir fry asparagus with some garlic and a hint of soy sauce.
i’m not a vegetarian, but my friend is, and one of her fave foods is a bean burrito. pour some refried beans and melted cheese in a tortilla and wrap it up. experiment with different herbs for a more intricate taste.
Here are some very quick, easy and cheap recipes. good luck
Bruce-cetta Recipe
1 slice rye or multigrain toast
25grams of cottage cheese spread over
sliced romano or organic tomatoes 5 ml olive oil
5-7 medium basil leaves
Instructions aspread cheese on toast, layer tomato on, then sprinkle with 5mls of olive oil,
salt and pepper
cover with young fresh basil leaves, chopped or whole
Pinto beans and rice in 10 minutes Recipe
2 cans whole pinto beans (drained)
1 11oz can of whole kernel corn (drained)
1 cup brown rice (I use the kind that cooks in 10 minutes)
1 cup water
2 Tbsp minced garlic
1 Tbsp dried onion (or maybe a half a diced onion? I didn’t have one handy)
A packet of “taco seasoning”
1 8oz can of tomato sauce
1-2 cups shredded cheese
salt to taste
cayenne pepper to taste
Instructions Boil the water and add the rice. Cover and let that cook on medium heat for about 5 minutes (I’m assuming the 10-minute-cooking kind of rice, here. If you aren’t using instant rice, cook the rice “most of the way” before proceding). Dump in everything else except the cheese, and cook for another 5 minutes, covered. Add the cheese and stir it until the cheese has melted and mixed into a sauce
Garlic toast Recipe
Bread slices of choice
1 tablespoon unsalted butter
1 clove fresh crushed garlic
some chopped parsley or coriander leaf
Instructions Combine crushed garlic, chopped parsley/coriander leaf in a small bowl.
Spread thinly on both sides of slices of bread.
Toast both sides to golden brown in fry pan on medium heat.
Sprinkle fresh ground pepper and serve with soup or as snack.
Creamy Lentil & Tomato Soup Recipe
1 tablespoon olive oil
1 red or brown onion finely chopped
2 stalks celery, finely chopped
1 medium carrot, finely chopped
1 turnip, cubed into 1cm pieces
1 large clove garlic crushed
1 small red chilli finely chopped (to taste…)
2 x 400gm cans diced tomato
1 x can brown lentils (well rinsed)
1 x Massel “Beef” stock cube dissolved in 2 cups water
1/2 teasp each of paprika, cumin, ground coriander
few shavings of palm sugar (or teaspoon raw sugar)
1/4 cup of coconut cream
Fresh chopped parsley (or dill/basil/whatever)
Instructions Heat olive oil in large stovetop saucepan
Add first set of ingredients and saute until cooked and fragrant.
Add tomatoes, stock, lentils, spices and sugar.
Simmer for an hour or so.
Blend in batches until smooth and keep aside in a separate bowl until all is done, then transfer back to soup pot.
Stir through coconut cream, add chopped parsley.
Serve with toast.
Mushroom & Cheese Macaroni
Ingredients
400g wholewheat macoroni
60g butter or margarine
2tbs chopped parsley
450g mushrooms
60g grated cheese
Method
1. Cook macaroni according to manufacturer’s instructions.
Slice mushrooms and fry in the fat for 8 mins then add the parsley.
Drain macaroni and mushrooms and toss together lightly.
2. Serve sprinkled with grated cheese.
Hope these help go to the Vegetarian wbsite for more recipes