I’ve been a vegetarian for nearly a year, and I’m getting tired of eating Boca Burgers. I’d like to try something new, and I’ve already been experimenting with snow pea stir fry and such. I love Asian, Italian, Indian, and Mexican cuisines, so anything of that nature would be wonderful.
Also, can you share tips on spicing up regular vegetarian food such as Morningstar Farms Meal Starters chicken and steak strips? I find that they are very good, but flavorless. I wouldn’t mind gaining knowledge of some new recipes for tofu, either. Thanks so much!
Here are a few of the sites I use in conjunction with my cookbooks to find new ways to cook veggie meals that are stimulating to the eye and pallet. Enjoy.
http://www.theveggietable.com/recipes/recipes-az.html
http://www.theveggietable.com/recipes/middleeasternrecipes.html
http://www.ul.ie/~sextonb/cooking.htm
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx
http://kitchensofindia.com/recipes_main_indian.asp?cpage=2&cat=
http://www.gourmetsleuth.com/mexicanvegetarianrecipes.htm
http://vegetarian.about.com/od/ethnicrecipes/qt/vegitalian.htm
http://www.ivu.org/recipes/italian/
http://chinesefood.about.com/od/vegetarian/p/vegetarian.htm
http://www.vegcooking.com/VegCooking.asp
http://vegkitchen.com/recipes-galore.htm
http://www.syvum.com/recipes/ivrindex.html
http://www.vegetarianrecipesandcooking.com/
September 4th, 2009 at 9:42 pm
This is Indonesian food
Pecel – it’s like salad, with peanut sauce. tastes a bit sweet and spicy
sorry, i forgot some details of the recipe. try to find it on google!
References :
September 4th, 2009 at 9:52 pm
I love avocado and veggie wraps with balsamic vinegar and olive oil dressing on it. Smoothies are also great with a banana, frozen fruit of choice, and soy milk.
As for tofu…try buying extra firm and pressing it for 25 minutes. Wrap it in a towl and put heavy books on top. Then cut into pieces and marinade it for at least 25 minutes. Bake on cookie sheet at 400 for about 20 minutes or until golden brown turning once.
References :
September 4th, 2009 at 10:26 pm
I am an indian. Have arrived here since a year on Education purposes. More on that I am a Male. I have been trying to figure out how to cook Vege food. I m Strcitly Vege.
References :
http://allrecipes.com/Recipe/Spicy-Tomato-Soup-2/Detail.aspx
http://allrecipes.com/Recipe/Sago-Sabudana-Khichdi/Detail.aspx
http://allrecipes.com/Recipe/Vegetarian-Cottage-Cheese-Patties/Detail.aspx
September 4th, 2009 at 10:59 pm
Here are a few of the sites I use in conjunction with my cookbooks to find new ways to cook veggie meals that are stimulating to the eye and pallet. Enjoy.
http://www.theveggietable.com/recipes/recipes-az.html
http://www.theveggietable.com/recipes/middleeasternrecipes.html
http://www.ul.ie/~sextonb/cooking.htm
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx
http://kitchensofindia.com/recipes_main_indian.asp?cpage=2&cat=
http://www.gourmetsleuth.com/mexicanvegetarianrecipes.htm
http://vegetarian.about.com/od/ethnicrecipes/qt/vegitalian.htm
http://www.ivu.org/recipes/italian/
http://chinesefood.about.com/od/vegetarian/p/vegetarian.htm
http://www.vegcooking.com/VegCooking.asp
http://vegkitchen.com/recipes-galore.htm
http://www.syvum.com/recipes/ivrindex.html
http://www.vegetarianrecipesandcooking.com/
References :
Vinagrettes
http://allrecipes.com/Recipes/Salad/Dressings-and-Vinaigrettes/Main.aspx
Vinagrettes and sauces.
http://search.yahoo.com/search?ei=UTF-8&fr=b1ie7&p=vegetarian+vinaigrettes+and+sauces&SpellState=n-2240501809_q-XDv4xHwWYY8R0piZGA0eowAAAA%40%40&fr2=sp-qrw-corr-top
September 4th, 2009 at 11:41 pm
Aloo Tikki
It is Indian vegetarian Dish. I use them as my veggie burger patty. Taste way better than boca burgers. Also check the link for video on how to make it.
http://showmethecurry.com/2008/09/15/aloo-tikki-indian-appetizer-recipe/
Prep Time: 30 minutes
Cook Time: 15 minutes (depending on size of skillet)
Serves: 4
Ingredients:
Potatoes – 2 large, boiled & peeled
Dried Fenugreek Leaves – 1 Tbsp (aka Kasoori Methi)
Roasted Peanuts – 2 Tbsp, roughly crushed
Onion – 1/4 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Chaat Masala – 1 tsp
Dried Mango Powder – 1/4 tsp (aka Amchur)
Cilantro – 2 Tbsp, finely chopped
Bread Crumbs – as needed for coating tikkis
Oil – for pan frying
Method:
1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers.
5. Roll out all of the tikkis.
6. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
7. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
8. Serve hot with mint or coriander chutney and tamarind chutney.
References :
http://showmethecurry.com/