Vegetarian Recipes

[loganbiffy]

Hi folks, anyone got any good vegetarian recipes?

Absolutely anything considered!
Cheers.

[dellwak]

Try this one
http://forum.caithness.org/showthread.php?t=47173

[Margaret M.]

Grilled Polenta with Portabella Mushrooms
Serves 4

Ingredients:
1/2 cup polenta (coarsely ground cornmeal)
1 15-ounce can Swanson's Vegetable Broth or 2 cups vegetable stock
1/2 cup water
4 large portabella mushrooms
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons red wine
2 garlic cloves, crushed
1 roasted red pepper, cut into thin strips for garnish (optional)

Instructions:
Combine the polenta, vegetable broth, and the 1/2 cup of water in a saucepan. Bring to a simmer and cook, stirring frequently, until very thick, 15 to 20 minutes. Pour into a 9- x 9-inch baking dish and chill completely (at least 2 hours). To grill, cut into wedges, brush or spray lightly with olive oil, and cook over medium-hot coals until nicely browned.
Clean the mushrooms and remove the stems.
Prepare the marinade by stirring the remaining ingredients together in a large bowl.
Place the mushrooms upside down in the marinade and let stand 10 to 15 minutes. Turn right side up and grill over medium-hot coals about 5 minutes. Turn and pour some of the marinade into each of the cavities. Grill until mushrooms can be pierced with a skewer, about 5 minutes longer.
Serve with grilled polenta. Garnish with roasted red pepper strips, if desired.
Tips:
The polenta may be prepared up to two days in advance. Simply cover and refrigerate until ready to grill.
The polenta and mushrooms may be broiled in the oven instead of grilled.
Many other vegetables are delicious grilled as well. Grilled zucchini, eggplant, sweet potatoes, peppers, or asparagus would make great accompaniments.
Nutrition information per serving: 141 calories; 4 g protein; 20 g carbohydrates; 3 g fat; 308 mg sodium; 0 mg cholesterol

[Margaret M.]

Sichuan-Style Tofu with Mushrooms
Serves 4

Ingredients
14 ounces water-packed firm tofu
1/2 teaspoon salt
2 tablespoons canola oil
2 cloves garlic
2 scallions
1 1/2 cups sliced white mushrooms
Sichuan Sauce

Cooking Instructions
1. Place tofu on several paper towels and sprinkle with 1/4 teaspoon salt. Turn tofu over, sprinkle with the remaining 1/4 teaspoon salt, place more paper towels on top and weight the tofu down with a plate. Set aside for 5 minutes. Cut the tofu into roughly 1-inch cubes.
2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil; add garlic and scallions and stir-fry until fragrant, 10 seconds. Add mushrooms and stir-fry until just beginning to soften, 1 minute. Transfer to a plate.
3. Swirl the remaining 1 tablespoon oil into the pan, reduce the heat to medium, add the tofu and pan-fry, turning midway through cooking, until it begins to brown, about 3 minutes. Swirl in Sichuan Sauce and the mushroom mixture; increase the heat to high and stir-fry until the tofu is just heated through and the sauce clings to it, 30 seconds to 1 minute. Discard the garlic. Serve immediately.

[dellwak]

Here's another one
http://forum.caithness.org/showthread.php?t=45875

[dellwak]

And here’s a new one

Vegetable Risotto

Serves 4

1 onion, chopped
175 g / 6 oz brown rice
3 cloves garlic, crushed
600 ml / 1 pt water
2 celery sticks, sliced
1 red pepper, cored, seeded and sliced
250 g / 8 oz button mushrooms, sliced
425 g / 15 oz can of red kidney beans, drained
3 tbsp chopped fresh parsley
1 tbsp soy sauce
50 g / 2 oz roasted cashew nuts

Heat some olive oil in a pan and fry the onions until soft.
Add the rice and 2 cloves garlic and stir fry for 2 minutes.
Add the water and some salt and bring to the boil, stir once.
Cover and simmer until all the water has been absorbed, about 30 minutes.
Meanwhile, heat some more olive oil in a frying pan and fry the celery and red pepper until soft.
Add the last garlic clove and mushrooms and fry for 3 minutes.
Stir in the cooked rice, kidney beans, parsley, soy sauce and cashew nuts.
Cook until the beans are thoroughly heated through.

Enjoy :D

[dellwak]

I'm gonna try the polenta Margaret, that sounds good.

[Margaret M.]

I've fixed the lentil rissoles -- they were lovely. The risotto recipe is next, sounds yummy.

[Margaret M.]

Black Bean Orzo Salad

8 oz Orzo
2 sprigs fresh parsley finely chopped
¼ tsp fresh ground pepper
½ tsp cumin
¼ c Italian dressing
1 15 oz can cooked black beans, drained
1 c. cooked corn, drained
Tomato wedges

Prepare pasta according to directions. In a large serving bowl, combine parsley, pepper, cumin and dressing. Add drained pasta to dressing along with beans and corn, mix gently. Cover and refrigerate overnight. Garnish with tomato wedges. Serves 6 - 8.

[Margaret M.]

KIDNEY BEAN SALAD

1 lg. can kidney beans
1 purple onion, sliced thin
1/4 c. vinegar
1/4 c. salad oil
1/2 c. Italian dressing
1 tsp. salt
1/2 c. sugar
1 tsp. celery salt

Add all ingredients together, let sit 24 hours or more. Serve cold.