Cooking Lessons

Vegetarian and Vegan Recipes?

I'm sure this was once asked numerous, naked with me. My father and I turned vegetarian for reasons health. It's been good so far, except for the fact that we do not know how to bring variety to our diet. It's all about sautéed onions, Peppers, mushrooms, tomatoes and fake Burger (Boca Burger) either by rice or wheat spaghetti. It is good, but it is definitely boring. I need some delicious new recipes or at least some websites! Or the name of cookbooks, and even resturaunt (particularly in Western New York if you from here). What is your favorite vegetarian Recipe? Each alternative meat products (soya, tofu)? Actually, I am also interested in an eggplant recipe parmesian if you. Know that there to help also! We are new this! And thanks in advance! =)

Here are some good recipes vegetables VEGETARIAN Chimi CHANGAS 2 garlic cloves, chopped 10 medium mushrooms, sliced 1 large green bell pepper, sliced 1 medium onion, sliced 1 15 ounce can black beans 1 / 2 cooked white or brown rice 1 Cup mozzarella cheese, shredded 10 "tortillas cooking oil garlic powder black pepper crushed red pepper onion salt In a skillet pan fry garlic cloves, mushrooms, green Peppers, onions until soft but still slightly crisp. In a bowl of cooked rice, black beans together. In another pan, about 1 / 2 "inches of cooking Oil. Warm the 10 "tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, sprinkle and mozzarella. Season with garlic powder, onion salt, ground pepper and pepper. Fold in the edges tightly, folding edges and place in hot oil. Brown each side until golden brown bake. Serving consumed on a bed of lettuce and tomatoes with guacamole, sour cream and salsa. Very tasty! SPICY VEGETARIAN CHILE preferably 1 to 5 Habanero Peppers (their heat) 4 carrots 2 stalks celery 1 Granny Smith apple (taking the heat from the habanero) 1 red onion ½ Spanish onion 2 to 3 cloves garlic / add more if you want oil 4 tablespoons Olive Oil / More or less, up to 28 ounces 1 can tomato sauce 1 6 oz can tomato paste 2 15 oz cans diced tomatoes 1 can red beans 1 can black beans 1 can 4 tablespoons pink beans, black pepper or salt 4 tablespoons or 8 tablespoons chili powder flavor or taste 2 tablespoons cayenne pepper 6 tablespoons sugar (takes the acid from tomato) Peel the carrots and then rub with the end of the big cheese grater. Do the same with the celery (do not peel me) and the Granny Smith apple. Dice the onion and slice the garlic. Core and chop the Habanero peppers into small or large pieces of your preferences. Brown garlic and onions for about 7-10 minutes. (Note: Be add careful not to overbrown garlic!) Add the grated carrots and celery and a few minutes more. Add spices, beans, tomatoes and tomato paste. Let the mixture into the sauce, then add the sugar dissolve. Then simmer, add the chopped habaneros and 20 minutes. If you are 5 this chili is super hot. If it Forget the way you like Granny Smith. Add the Granny Smith apple and cook for 10 minutes more. The Granny Smith, there is a thick body and Chile lead. Vegetarian Lasagna 1 medium eggplant, fresh 1 pkg. frozen spinach 1 pkg. 1 package lasagna noodles. (Pint, sm. One) low-fat Cream Cheese 1 jar Favorite meatless sauce 1 sm. pkg. Mozzarella lite salt and pepper parsley flakes Several thick tomato defrost spinach, drain as much water with a sieve as possible. Cut eggplant into thin Sliced rounds lay on paper towel and lightly salt, lay another paper towel above and continue layering with eggplant rounds, salt, etc. Place a paper towel on a heavy baking sheet on the stack pan, leave for at least 1 / 2 hour to 2 hours. Cook lasagna noodles until they are soft. Mix cottage cheese with spinach a bowl, add salt and pepper and spice. In a casserole pan, spread a thin layer of sauce. Add layer of noodles, layer eggplant, sauce, Layer of cottage cheese, spinach mix, another layer of noodles and repeat the process until pan is full or reaches the desired height. Top with remaining Mozzarella, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes. Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and the color has changed a brown.

Related posts

• Times Cookbook
• Weekly Cookbook
• Vegetables Cookbook
• Vegetable Cookbook
• Supper Cookbook
• South Cookbook
• Soups Stews Cookbook