Tried and true vegetarian recipes

[Gusteau]

I'm not a vegetarian, but I usually go meatless a few nights a week mostly just out of preference.

Have you tried Pinterest? I get a lot of my recipes from there. I usually sit down with a cup of tea on Sunday mornings, scroll through my recipe boards and make a menu and shopping list.

This homemade pad thai, while inauthentic, is awesome. Restaurant pad thai is always orange and goopey (ew) so I avoid it. This is so easy - I add shrimp, but the recipe as written is vegetarian.

http://browniesfordinner.com/2010/05/11/easy-pad-thai/

This olive cous-cous salad is awesome. You could even try it with quinoa for more protein:

http://kitchenconfidante.com/olive-c...s-salad-recipe

If you wanted to do breakfast for dinner you should try migas! This is the recipe I use, but you could literally add anything you want to it:

http://thepioneerwoman.com/cooking/2...rummond-migas/

Mushroom Stroganoff - I LOVE MUSHROOMS!

http://www.skinnytaste.com/2012/09/m...troganoff.html

This one is a "Mexican" pasta recipe. The recipe calls for chicken, but you could easily omit it. It's not healthy by any means, but I loved it and it had a pleasant spiciness!

http://picky-palate.com/2011/03/03/m...anelle-dinner/

[FSUZeta]

I am cooking this tonight. So easy and quick.

Olive Oil
4(14.5 oz.) cans of beans (black, kidney, garbanzo, any combination)
(I usually do 2 cans of black, 1 each of dark kidney and garbanzo)
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, pressed or chopped
2(14.5 oz.) cans of diced tomatoes
1 can diced jalapenos
ground cumin
chili powder
1 Tbsp. low fat red wine vinegar and oil salad dressing
plain non-fat greek yogurt
grated sharp cheddar cheese

Drain liquid from 2 cans of beans-do not save liquid. In a large dutch oven, pour 1-2 Tbsps. of olive oil. Heat oil and add chopped bell pepper and onion. Saute until onion is transparent. Add garlic and saute 1 minute. Add the 4 cans of beans, the 2 cans of diced tomatoes with liquid,diced jalapenos, cumin and chili powder to taste. Bring to a boil, then let simmer, stirring occasionally, until you are ready to eat. Just prior to serving, stir in 1 Tbsp. low fat red wine vinegar and oil salad dressing. Those that want to can add a dollop of plain greek yogurt and sprinkle some cheese on top. Serve with crusty bread.

This freezes great!

[TSteven]

Originally Posted by ellebud

pasta a la checca: saute garlic (to taste), tomatoes, salt and pepper in olive oil. Use basil (fresh or dried)...pour over pasta (cooked). With cheese..vegetarian...no cheese..vegan.

Minestrone soup...use a premade vegetarian stock base (Wolfgang Puck is very good) add veggies...celery, carrots, zucchini, tomatoes, eggplant...some beans (cannelloni or garbanzo)...and Italian herbs....dinner.

Eggplant parm...eggplant cooked and in a spicy spaghetti sauce (I prefer Raos)

No, we are not vegetarians...We live in Los Angeles.

The bolded made me smile. The same may be said for the Bay Area. Maybe it is a "California thing".

While I am not a vegetarian, I do love most vegetables. And all three of these recipes above (with a slight variation to them at times) are among my favorites.

Originally Posted by Gusteau

I'm not a vegetarian, but I usually go meatless a few nights a week mostly just out of preference.
Mushroom Stroganoff - I LOVE MUSHROOMS!

http://www.skinnytaste.com/2012/09/m...troganoff.html

Ditto (see above). And thanks for the mushroom stroganoff recipe. I'm a big fan of mushrooms as well so this is going into my menu rotation.