Any good recipes for vegetarian main dish?

Stuffed Peppers





INGREDIENTS


1 cup water


1/2 cup uncooked Arborio rice (normal rice if on budget)


2 green bell peppers, halved and seeded


1 tablespoon olive oil


2 green onions, thinly sliced


1 teaspoon dried basil


1 teaspoon Italian seasoning


1 teaspoon salt


1 pinch ground black pepper


1 tomato, diced


1/2 cup crumbled feta cheese


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.


In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.


Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.


While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.


Return to the oven for 5 minutes. Serve immediately
































Very Spicy Vegetarian Chili





INGREDIENTS


1 tablespoon olive oil


1/2 medium onion, chopped


2 bay leaves


1 teaspoon ground cumin


2 tablespoons dried oregano


1 tablespoon salt


2 stalks celery, chopped


2 green bell peppers, chopped


2 jalapeno peppers, chopped


3 cloves garlic, chopped


2 (4 ounce) cans chopped green chile peppers, drained


2 (12 ounce) packages vegetarian burger crumbles


3 (28 ounce) cans whole peeled tomatoes, crushed


1/4 cup chili powder


1 tablespoon ground black pepper


1 (15 ounce) can kidney beans, drained


1 (15 ounce) can garbanzo beans, drained


1 (15 ounce) can black beans


1 (15 ounce) can whole kernel corn


DIRECTIONS


Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.


Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.Any good recipes for vegetarian main dish?
go on foodnetwork.com.


so yes.


watch 30minute .mealsAny good recipes for vegetarian main dish?
i just got done with dinner and we had a veggie Shepard's pie and cornbread





prepare 5 large potatoes in to mashed potatoes





saute onions, carrots


add broccoli and 3/4c of water, cover for 3-4 min


add corn


1c vegetable broth


simmer





add 2tbl flour


1/2c milk (soy milk if you prefer)


simmer, stirring constantly





pour veggie mixture into baking dish


spread mashed potatoes on top


bake @ 400 for about 10min


turn on broiler for a few more min until top browns a little





and enjoy :)
Stuffed Peppers with White Wine Risotto





A generous amount of white wine makes this aromatic entree festive enough for any special occasion.





INGREDIENTS:


4-6 red bell peppers


2 tbsp olive oil + 1/4 cup


1/2 tsp salt


1/2 tsp garlic powder


3 scallions


4 cloves garlic


3 cups vegetable broth


1 cup white wine, separated + 1 tbsp


1 cup Aborio rice


1/2 cup sun-dried tomatoes (re-hydrate if necessary)


1 portobello mushroom, halved and sliced


1 tbsp margarine


parmesan cheese (vegan or dairy, optional)


PREPARATION:


Slice tops off of peppers and scoop out seeds. Place in baking tray. Drizzle with 2 tbsp olive oil, garlic and salt and bake at 350 degrees for 15-20 minutes, or until just barely tender. Meanwhile, heat broth and 1/2 cup wine over low heat til hot, just before simmering.





In a separate large skillet, sautee scallions, garlic cloves in 1/4 cup olive oil. Add rice and mushrooms until rice is toasted, but not burnt, stirring frequently. Add 1/2 cup white wine and simmer one more minute. Add 1/2 cup of the broth and wine mixture to rice. Allow to cook until the liquid is almost absorbed. Continue adding broth mixture 1/2 cup at a time until rice is cooked, about 30 minutes. Add 1 tbsp margarine and 1 tbsp wine just before done cooking. Stuff into peppers. Sprinkle the stuffed peppers with parmesan, if desired, and bake 10 more minutes.





Here is a great link with many good recipes for you.


http://vegetarian.about.com/od/maindishe鈥?/a>
try checking out foodtv.com


or another cook book


You could make lots of good vegetarian stuff even if you or someone else isn't vegetarian!


like pasta, mushrooms, beans, soups


theres TONS of options!
Vegetable casserole. 1box Ritz style crackers, 2 sticks margarine, 1lb velvetta, 2 bags california style (or substitute what you like) 1. Cook veg. drain 2. Melt 1 stick butter in bottom of 9x13 pan 3. Crush 1 1/2 rolls of crackers and pour over margarine. 4. Layer the vegetables over crackers 5. Slice cheese and lay over veg. 6. Add 1 1/12 rolls of crackers 7. Dribble the other stick of butter over crackers. Bake 350 for 30 min. EVERYONE WILL LOVE IT....
Salad Pizza





Instead of serving pizza with a salad, combine the two for a light, hralthful one-dish meal-and wait for the bravos.





1 pound pizza or bread dough, thawed if frozen


2 tbsp yellow cornmeal


1/4 cup grated Parmesan cheese


2 tbsp balsamic vinegar


1 tbsp Dijon mustard


1 tsp light brown sugar


1/4 tsp salt


12 ounces plum tomatoes, cut into 1/2-inch wedges


1 red onion, halved and thinly sliced


2 cups shredded fat-free mozzarella (8 ounces)


6 cups mixed salad greens, torn into bite-side pieces





1. Preheat oven to 425 deg F. Roll dough out to 12-inch square on unfloured work surface. Sprinkle large baking sheet with cornmeal and place dough on top. Sprinkle Parmesan over dough. Bake until Parmesan starts to brown and pizza begins to puff, about 15 minutes.


2. Meanwhile, in large mixing bowl, whisk together vinegar, mustard, brown sugar, and salt. Add tomatoes and onion, and toss to combine. Set aside.


3. Top pizza with mozzarella and return to oven. Bake until cheese has melted and pizza bottom is crisp, about 5 minutes.


4. Add salad greens to tomato mixture and toss to coat. Scatter salad over hot pizza and serve. 4 servings.





Potato and Leek Gratin





This recipe for gratin dauphinois uses leeks instead of onions and milk instead of cream. It can be left unattended in the oven and can kept warm for qoite a long time.





11/2 lb(700g) King Edward or Desiree Potatoes


1/4 pint (150ml) milk


Small bunch thyme


2 large leeks


1 clove garlic


4 oz(115g) Cheddar cheese, low-fat if desired


1/2 oz(15g) butter


1 tsp ground nutmeg


Salt and freshly ground black pepper





1. In a small pan, warm the milk over a very low heat with 2 sprige of the thyme. Do this while preparing the rest of the dish, but do not allow it to boil.


2. Peel and very thinly slice the potatoes with a mandolin(frame with adjustable cutting blades) or a sharp knife. Put the potato slices into a colander and swill round under cold running water to wash away some of the starch. Drain the potatoes thoroughly. Trim and carefully wash the leeks, then slice them thinly like the potatoes. Crush the garlic clove and grate the Cheddar cheese.


3. Grease a shallow gratin dish with the butter, and then arrange layers of potato and leek with a little of the garlic, nutmeg and seasoning. After removing the thyme, pour the milk over the vegetables and sprinkle with the grated cheese. Cook near the top of the preheated oven. Be careful not to over brown the potatoes on the top of the dise. Garnish with the remaining sprigs of thyme and serve immediately. serves 4-6.





~~~~~~~~~~ Enjoy! ~~~~~~~~~~_;-)





Good luck!