I've decided to *try* to become *mostly* vegetarian. I'm looking for recipes that dont include meat, but can include dairy or eggs. The easier, the better! Thanks ladies!![]()
I've decided to *try* to become *mostly* vegetarian. I'm looking for recipes that dont include meat, but can include dairy or eggs. The easier, the better! Thanks ladies!![]()
I believe you Dottie and you have my support
just a side note....as someone who failed many times to be a veg and now I pretty much get disgusted at the thought of eating meat, it's a lot easier if you slowly remove it.
Like I started with removing everything mammal
then the birds
and then the fish/seafood
I jsut ordered the Nurtisystem for vegetarians, which should be helpful because I"m trying to lose a few.
But things I eat a lot are eggs or oatmeal for breakfast
veggie burgers and salads for lunch
pizza, bean burritos, pasta...a lot of frozen foods
snacks are fruit, popcorn, soy chips, pretzels, granola bars
I hate to cook, but I am pretty good at defrosting and microwaving.
there's really so much to choose from
Heheh me too Emily. I have pretty much removed all red meat, as it doesn't appeal to me much, and lately I haven't been able to stomach chicken or anything either. I will NEVER be able to give up my sushi, and for now I'm going to keep tuna in my diet, until I can get better at the cooking with no meat thing. let me know how the nutrisystem is, I have been looking at that!
I believe you Dottie and you have my support
yeah, it took me awhile to give up fish. I love it, but wherever you go, there's always something veg on the menu. I used to think I could never give up bacon either. Now...no way...yucky.
if you have been looking at Nutrisystem, then you might like diettogo.com too...they have a veg program, but it was a little more and I figured I'd get myself of NS first, then try DTG if I still wanted to diet.
Yumm....bacon.....
Dammit!
I will look into the diettogo as well, thanks!![]()
I believe you Dottie and you have my support
Great to see you're going all the way. I haven't eaten red meat since I was 13 and the chicken or fish since I was 16. My mom makes about 1000000 batches of this stuff every summer and puts it in the freezer and I love it plain or on pita wraps. I can't cook to save my life, but it doesn't look too hard
RATATOUILLE
2 onion, sliced thin
3 cloves garlic, mashed
1 eggplant, cubed into 1" squares
2 zucchini, cubed into 1" squared
2 medium yellow squash, cubed into 1" squares
2 green bell peppers, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
4 ripe tomatos, chopped
1/2 cup olive oil
salt and pepper to taste
DIRECTIONS:
***Heat 1 1/2 tablespoon of the oil in a skillet pot over medium-low heat. Add the onions and garlic and cook down
***In another large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
***Saute all the remaining vegetables (except tomatoes) one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables.
***Once you're done "cooking down" all of the vegetables, put them into a pot/dutch-oven/whatever, so long as it has a top and cook for 15 minutes or so
***Add tomatoes and cook for 20 minutes
***Adjust seasoning to your liking
i love meat, and could never be vegetarian, but i absolutely LOVE cooking vege-burgers!!
they're super easy, you just cook some potato, pumpkin, peas, carrots & sweet corn, mash it all together, make it into little balls, cover them in bread crumbs and cook them, and you've got yummy little burgers.![]()





OOH, get anything "Boca" the burgers taste just like real burgers, expecially when you put on all the toppings. (unlike most other vegi-burgers). We don't eat red meat, so we use boca alot. especially ground boca. I use it for sloppy joes, add in my spaghetti sauce, taco's etc..
it's in the frozen food section with other vegetarian stuff..although sometimes it's in the regular section next to breakfast meats for some reason! lol
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"Normal is not something to aspire to, it's something to get away from." Jodie Foster
Ass-Kicking Burrito Mix:
olive oil
1 onion
1 can chili beans (hot sauce)
1 can vegetarian chili
1 can black beans
1 can dark red kidney beans
1-2 can(s) corn
1-1.5 cups rice (brown is best)
4 jalapenos
1-6 habaneros
garlic powder
chili powder
cumin
In a large pot on medium-low heat, heat olive oil then saute onions. Once the onions are getting a little translucent, dump the cans into the pot; don't drain anything. Stir well, and dump rice into the pot. Stir, add enough water or broth to make everything just a little soupy.
Chop jalapenos finely and add them. Core, seed, and devein habanero(s). 1 pepper gives just a little bite, two is just right for me, three is pretty strong, and 6 is nuclear (or so I've heard -- I'm not brave enough to try). Throw a few seeds in if you're really brave.
Dump a goodly amount of garlic powder, chili powder, and cumin in there; you'll probably want a bit less cumin than either of the other two. The recipe is really approximate, but you'll be able to tell by smell whether you like it or not. (I'm of the "throw some stuff in the pot, smell and taste it constantly, and see how it comes out" school of cooking).
Simmer it uncovered for a couple hours, or until the rice is tender and the mix is thick and sticky. Serve with tortillas, guacamole, sour cream, cheese, tomatoes, etc. This makes a BUNCH and it tends to last only a little over a week in the fridge, so I portion it out into tupperware containers and freeze all but one of them, then take them out as I need them.
Not only is it hella tasty, it's a complete protein too!
Notes:
Onion, garlic powder, chili powder, and kidney beans are all optional, though I think they add a lot to the recipe. Cumin and habaneros are central to the recipe. There's nothing that we've tried yet that gives the flavor and burn of habanero peppers -- jalapenos, serranos, poblanos, they just don't give the right taste.
"Deveining" the habaneros means taking out that pithy white part that the seeds hang on. When handling the habaneros, you either want to coat your hands in olive oil and wash them extremely well afterwards or wear gloves. If you have any cuts on your hands, wear gloves or sweet-talk a friend into doing it for you -- habanero juice burns like a mother on cuts and mucus membranes.
Speaking of which, if you're not sure if you've washed your hands enough, suck on a finger. No, really. If it makes your tongue burn at all, wash your hands more. Until your hands are washed enough, do not under any circumstances touch your eyes, inside of your nose, or pussy (or cock, if that's your equipment). I thought I had washed well enough once and didn't check, then adjusted my DivaCup. Suffice it to say -- ow.
Last edited by ChloeTheRed; 03-27-2006 at 08:38 PM. Reason: so as not to kill you
ooh, that sounds good
I love crock pot recipes too...lentils, beans, etc. I'm a lazy cook.
if it requires too much prep, I won't do it.
Garlic Mashed Potatoes:
What you need:
-Potatoes
-Milk or Cream
-Margarine or Butter
-Garlic
-Salt
-Black Pepper
(1) Preheat the oven to 450 or 500 degrees.
(2) In the meantime, start to get a pot of water boiling.
(3) When the oven is heated, take the garlic, toss it in some olive oil and then wrap it in some aluminum foil & throw it in the oven for about 15-20 minutes. (Sometimes less or sometimes more, it depends on how roasted you want the garlic)
(4) When the pot of water comes to a boil, throw in the potatoes and let them boil for about 15-20 minutes.
(5) When the potatoes are done, strain them, put them back into the hot pot and then add the milk/cream and butter/margarine and salt and pepper. Also add in the roasted garlic and mash it up well!
**Optional**
-IF you want, transfer the hot, garlicy potatoes into a cassorole dish and sprinkle on some cheese. (Any cheese!) Put it in the oven and broil it until the top gets brown.
Zucchini & Broccoli Pasta with Crumbled Feta & Cheddar Cheese.
My mom started making this for me when I became a vegetarian. It's SO good. She cooks it without the cheeses, but I always add it in myself.
Ingredients needed:
-Penne pasta (you could use any other pasta you like though, but I love penne for this)
-Oil
-Cayenne (this is optional, but it gives it a kick!)
-Black pepper
-Salt
-Garlic
-Onion
-Garlic Powder
-Cheddar Cheese (optional)
-Feta Cheese (optional)
(1) Boil the pasta in lightly salted water
(2) When al dente (firm but chewy) strain, and let sit.
(3) Heat a small amount of oil in a pan and throw in cayenne (it flavours the oil so it goes all through the pasta) , black pepper, garlic powder, garlic and onion.
(4) After a minute or two, throw in the broccoli and zucchini and let cook for 10 minutes.
(5) Throw in the cooked pasta and mix up everything for about 5 minutes. Turn off the stove and let the pasta sit in the pan for about 6 more minutes.
(6) Meanwhile, grate some cheddar cheese and crumble some Feta. It tastes really good without the cheese, but since i'm a vegetarian, I need more fat, so I usually add in cheese.
DONE!
If you guys like more texture in your food, or you wanna add in some protein, add some garbanzos to it (chick peas) or pine nuts. They both taste great.
I have TONS more favs. I'm a vegetarian, so I have to be creative. I never thought I could give up meat, but it was so easy.![]()





I'm Chinese so I love anything with tofu.
One of woman's cardinal rule: Body parts can be fake,everything else has to be real.
一个女人的枢机规则:肢体可以伪造,一切必须真实.
中国大CHINESE BIG BOOBS!!!中国大
Any advice on how to cook it? I have had it when I go out to restaurants, but have no idea how to make it, and make it edibleOriginally Posted by onlythebest
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I believe you Dottie and you have my support
^Oh yea, I love Tofu too!
I don't know the recipe for this, but I once had tofu with black bean sauce at a chinese restaurant----so good! It had a very soft texture (kind of like chicken fat) but it tasted really good, and it's very nutritious.





*searches her memory bank for tofu recipe*
One package of tofu drained and cut into cubes
One stalk green onion,chopped
One stalk of baby spinach,chopped
One cup chopped shiitake mushrooms
One tablespoon of garlic chili paste
One tablespoon of minced garlic
Five tablespoons of soy sauce
One teaspoon of sugar
Salt for seasoning
One and a half cups of water
Cooked rice
Canola oil
Grease wok or deep skillet with canola oil,heat all the way.Throw in the greens stir-fry to wilt and then mushrooms.Pour in the water,soy sauce,garlic chili paste,minced garlic,sugar and salt and heat to high.After a slow boil starts,throw in the cubed tofu.Simmer for 10-15 and then serve over a bed of rice.
Enjoy!!!
Note : Jasmine rice is prefered to give this a true Chinese flavor.You cook this the same way as conventional rice.
This is a spicy dish.
One of woman's cardinal rule: Body parts can be fake,everything else has to be real.
一个女人的枢机规则:肢体可以伪造,一切必须真实.
中国大CHINESE BIG BOOBS!!!中国大
Thanks OTB!
All these recipes sound GREAT guys, thanks! MORE MORE MORE!!![]()
I believe you Dottie and you have my support





No problem.Originally Posted by sxybrat07
![]()
One of woman's cardinal rule: Body parts can be fake,everything else has to be real.
一个女人的枢机规则:肢体可以伪造,一切必须真实.
中国大CHINESE BIG BOOBS!!!中国大
you should try some recipes at different vegetarian places and get an idea of what you like. there are so many ways of doing tofu. i love it any which way, raw, friend, steamed... but some people get grossed out when it's mushy.
my at-home fav? this sounds so boring but... dark red kidney beans, extra firm tofu cubed up. heat it all together, add some herbamare seasoning. something about the beans and the tofu is addictive... even my nonveggie friends crave it. and it takes about 2 minutes to make!
i was a twice-failed m&m and boxed mac & cheese eating veggie before i happened across a video in the library that so thoroughly turned my stomach that i immediately went vegan. i'm 'just' veggie now but i haven't eaten any meat since 98.





www.vegweb.com is one my wife likes. I can eat veggie stuff, but anything with a lot of gluten in it seems to tear my stomach up for a few hours. I eat red meat, but I like to mix it up. I'll ask the wife for a couple of her fave recipes and post them. She makes killer baked tofu, and I think it's pretty easy.
waffles are just pancakes with little squares on them.
Veg life is not hard at all. There are substitutes for almost anything. I've been veg for about 2 and half years now. One product that is absolutely great is SOY-rizo. I love it in tacos and taco salads. Theres no cooking, just open the package, heat in microwave, put in in your taco and add fixins. Yum!!





Beans! Of course, I usually cook them with meat, but they are delicious without and full of lots of goodness for you. Indispensible for a veggie diet. I love to make a pot of navy beans (cooked with onion, garlic, pepper and salt) and slice up some kale or collard greens and add them to a pot. Pintos and cornbread are a classic. And then there's this delicious white bean soup from Cook's Illustrated that I absolutely love to make:
Quick version (omit the pancetta for a vegetarian recipe, use extra olive oil if needed):
6 oz pancetta, cubed
2 T olive oil
1 small onion, diced
3 minced clove garlic
Salt and pepper
4 cans cannelini beans, drained and rinsed
Sprig fresh rosemary
balsamic vinegar
(Fry pancetta until golden, discard.) Add olive oil. Add onion and cook until softened. Add garlic and cook until fragrant (about 30 seconds). Add beans, 1/2 t salt, and 3 1/2 C water. Bring to simmer. Sumberge rosemary in liquid, cover, and let sit off heat 15-20 minutes. Remove rosemary and taste; adjust seasoning if needed. Ladle soup into bowls and drizzle with olive oil and balsamic vinegar if desired.
Long version:
Use dried beans and cook from scratch with olive oil, 4 cloves unpeeled garlic, one unpeeled halved onion, a bay leaf, and 1 t salt. ( I cook beans in a pressure cooker which doesn't take very long; stove top takes 1 to 1 1/2 hours.) Drain the beans and reserce the cooking liquid, adding water if needed to make 5 C liquid total. Discard the garlic, onion, and bay leaf.
Follow the rest of the quick recipe once your beans are cooked, using the cooking liquid instead of water.
You can also add (I always do; I love this soup full of vegetables):
2 small carrots, 2 leeks, white and light green portion, in 1/2" slices, and 2 celery ribs, diced--cook along with onions for soup. Add 8 oz kale or half kale, half escarole, stemmed and chopped coarsely, to the onions, carrots, and celery, add bean cooking liquid (plus some water) and simmer about 30 minutes. Dice 2 red potatoes and add to the pot, and a can of diced tomatoes. Cook until potatoes are tender. Add beans, bring to simmer, add rosemary, etc. etc.
It's awesome to make a huge pot of this; it freezes beautifully and is sooo delicious.



i'm not vegitarian but i do love veggies and often just eat'em without meat. i have three recipies that i frequently make (i dont mesure so sorry, you'll have to season to taste....like me!)
slow cooker veg chilli (meat can be optional, turkey or beef or ground boca burger stuff)
about half cup kidney beans & black beans (you can use canned and just dump them in or if you buy dry soak them in water in teh fridge overnight)
1 can tomato sauce
1-2 green,red, yellow bell peppers choped in different sizes..strips,diced, etc (i like variety)
1-5 fresh jalepenos (depending on how hot you like it, or habenero if you like super spice)
1-2 chilli peppers (whatever you like or can get your hands on, i use peuablano peppers..sp?)
1/2-1 onion
some garlic
i put in alot of cilantro & cumin powerder for sesonings, salt & red pepper
cook for like 4-8 hours, put in canned or fresh tomato (diced) near the end of cooking..serve with tortialls or alone...yummy yummy.
Veg Soup
potatoes..whatever you like (i like red creamer, baking & sweet) cut in dices & smaller bits
celery
carrots
spinach
veg soup base
onion
green beans (snow peas, or whatever you can get)
garlic
for seasonings i use bay leaves, italian seasoning mix, thyme, salt & pepper (whatever on hand really)
cook unitl potatoes & carrots are soft
and finally...no cooking recpie!
beanie dip
1 can refried beans
1 green/red/yellow pepper (whichever one you got)choped fine
some garlic
sone diced onion..finely diced
taco seasoning
little salt & pepper
ground boca burger stuff (if you want)
mix all together nice and creamy....done! serve with chips, use for burritos or tacos, tortillas..whatever you want
mmmmm.....i'm hungry now![]()
Thank you everyone!!!I am so excited to try these!!! Recipes like these make it much easier for me to not crave a wendy's hamburger
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I believe you Dottie and you have my support

i've been vegan for 6 years and can't imagine living any other way now. i love it--so much more energy, less illness, etc.
check out vegcooking.com
good luck!
I like to keep most of my recipes secret (many of them are pretty elaborate, since I love to cook), but here's a very easy one you won't mind making when you're tired out. My boyfriend goes nuts when I make it.
Mexican Rice
- 3 tablespoons vegetable oil
- 1 medium white/yellow onion, chopped
- 1 teaspon ground cumin
- 2 cups long-grain brown rice, uncooked*
- 2 teaspoons garlic powder
- 4 cups (1 box) "No Chicken" broth or other veg broth**
- ketchup, to taste
- 1 25-ounce can pinto beans, rinsed and drained
Heat the oil in a pot large enough to hold and stir all ingredients, and add the onion and cumin. Stir and cook until the onion softens and starts to become clear, about 5-10 minutes. Add the rice and cook some more, letting the grains pop and puff up until golden-brown. Stir in the garlic as the rice is popping. Pour in the broth, stir in the ketchup to taste (I usually end up using several tablespoons), and bring to a boil for a few minutes, stirring occasionally before covering and reducing the heat. Brown rice takes longer to cook than white, so use the cooking times on the package as a guideline. Before all the liquid is gone, stir in the pinto beans. Fluff with a fork when the rice is done.
This is awesome served with steamed sweet potato, but you could try another vegetable like mustard greens, squash, or whatever you like. You can turn it into something more special with fried plaintains and whole wheat tortillas (wrap it all up if you want!) and tropical juice.
* I use Golden Rose brown rice, it's wonderfully aromatic and you can get it in bulk at Whole Foods/other natural foods stores. Any long grain brown rice will do, though.
** Imagine Foods No-chicken broth or vegetable broth comes in 4-cup boxes you can find pretty much anywhere nowadays. Other brands make similar broths. If you want to cook more vegetarian foods, these are lifesavers.
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