Vegetarian Recipes

[Ellie May]

I know this has been discussed before, but hopefully I will get some new ideas.

I'm looking for easy and quick lacto-ovo veggie recipes.
Not so much pescatarian...I don't like much seafood at all.

Here's the problem, I don't really like soy or nuts (except for peanuts which aren't nuts at all) but will use them if they are ground up, etc. Oh and I don't like eggplant. And I pretty much believe that basil and feta are God's gifts to this world.

Any good recipes?

[veguroev]

I just tried a new one today and loved it!! it has a lot of great reviews.
1 can of garbanzo beans drained and mashed.
2 Tbs of Mayo
2 Tbs spicy brown mustard
2 Tbs pickle relish
Salt and Pepper to taste.
Mix all the above ingredients together and eat it in a sandwich or with crackers.
absolutely delicious!!! yum, yum!!

[Ellie May]

Originally Posted by veguroev

I just tried a new one today and loved it!! it has a lot of great reviews.
1 can of garbanzo beans drained and mashed.
2 Tbs of Mayo
2 Tbs spicy brown mustard
2 Tbs pickle relish
Salt and Pepper to taste.
Mix all the above ingredients together and eat it in a sandwich or with crackers.
absolutely delicious!!! yum, yum!!

YUMMY
I'll have to try this one.

[Wylie's Mom]

Crystal -- did I already give you my Mecxican Artichoke Dip recipe? Do you like artichokes? This recipe is low fat. Can't recall if I sent it to you already though, lol.

[chachi]

Do you eat pasta and cheese? If so Ive got a real good 4 cheese pasta recipe

[Ellie May]

Originally Posted by Wylie's Mom

Crystal -- did I already give you my Mecxican Artichoke Dip recipe? Do you like artichokes? This recipe is low fat. Can't recall if I sent it to you already though, lol.

Nope, haven't seen that one.
Hmmm, not sure I've ever had artichokes.
You sent me that soup recipe that I'll have to try soon.
It sounds sooo good if I can get up enough nerve to try tofu.

Originally Posted by chachi

Do you eat pasta and cheese? If so Ive got a real good 4 cheese pasta recipe

Absolutely.

[BonBon]

Originally Posted by Wylie's Mom

Crystal -- did I already give you my Mecxican Artichoke Dip recipe? Do you like artichokes? This recipe is low fat. Can't recall if I sent it to you already though, lol.

Ann, I'd love to have this recipe, too!

[Wylie's Mom]

Mexican Artichoke Dip

1 c. fat-free mayo (or, light mayo) (or regular, if you want)
1/2 c. (can use up to 1 c.) Parmesan, grated (or stuff in green can)
1 c. soft breadcrumbs
1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 tsp. garlic powder
2 cans (14 oz. each) artichoke hearts, drained and rough chopped
1 can (4 oz.) chopped green chilies (not jalapenos!)
cooking spray

Preheat oven to 350F. Combine Parmesan, breadcrumbs, Worcestershire, hot pepper sauce and garlic powder - then stir in mayo; gently fold in artichokes and green chilies. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Cover and bake for 20 minutes. Serve with pita wedges, melba rounds, tortilla chips, or veggie sticks. Makes 3 1/2+ cups.

~~~We usually eat this on the weekends w/ tortilla chips....mmmm...yummy.

[Ellie May]

Not to sound too ignorant, but can anyone enlighten me on what artichoke tastes like? I've probably had it before, but don't remember.

[chachi]

4 cheese pasta


1 package bow tie pasta (16 oz)
2 cans diced tomatoes
1/4 cup butter cubed
1/4 cup flour
1/4 teas salt
1/4 teas pepper
1 1/2 cups milk
1 1/2 cups mozzarella cheese
1 1/3 romano cheese
1/2 cup parmesian cheese
1/4 cup crumbled bleu cheese
1/2 cup minced parsley

Cook pasta according to directions. Meanwhile drain tomatoes reserving 11/4
cups juice, set aside

In a large saucepan melt butter over medium heat. Stir in flour, salt and pepper untill smooth, Gradually add milk and tomatoe juice. Bring to a boil. Cook and stir for 2 minutes untill thickened. Remove from heat,

Drain pasta, add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3 qt baking dish. cover with foil on top lightly. Bake at 375 for 30-35 minutes or untill bubbly.



Now I play around with this recipe and change it a little bit. I make double the sauce. I switch the amounts with the parmesian and the romano cheese and I add 1 more can of tomatoes. You can try it. I switch the parmesian with the romano because the romano has such a strong flavor so I like more parmesian and less romano

[sugarmamma]

Originally Posted by Ellie May

Not to sound too ignorant, but can anyone enlighten me on what artichoke tastes like? I've probably had it before, but don't remember.

Not sure how to describe
the flavor exactly but it is fairly mild and sort of buttery(for lack of a better word) The part you usually buy jarred is the "heart" or "choke" which is tender and delicious Most people don't eat the jarred variety plain but put it into a dip or main dish. HTH!

[Nancy1999]

Originally Posted by sugarmamma

Not sure how to describe
the flavor exactly but it is fairly mild and sort of buttery(for lack of a better word) The part you usually buy jarred is the "heart" or "choke" which is tender and delicious Most people don't eat the jarred variety plain but put it into a dip or main dish. HTH!

That's a pretty good, description, butter was the first word that came to my mind too, but I'm not sure why, I guess it's the texture. I love the artichoke hearts, I think they are wonderful, but they take on the taste of the marinade, which is usually a vinegar and oil base.

Wylie's Mom, that dip sounds wonderful!

Crystal, since you love feta cheese and basil, have you looked into any Greek recipes, they seem to use it a lot in some of the recipes I've seen.

[Ellie May]

Interesting explanation.
I guess I'll just have to try it.

Yes, I like Greek salad but haven't had much else.
I do like Mediterranian food quite a bit and I love Lemon Rice Soup, but I need to find a veggie version.

[Ellie May]

Thanks, Chachi.

I can already see I am going to gain 20 pounds from this thread.