Vegetarian Recipes

[sandramay]

Anyone know any good ones. I have one book at home, but I might as well see if anyone knows of anything good out there. I know I can just use normal recipe without meat too, but sometimes that can be a bit boring!

[Patricia]

No sorry Sandramay but we are a house of carnivores at our place...although I guess you could make my fried rice and leave the ham/bacon out of it. Let me know if you would like the recipe but I am sure you have one of your own already for that :)

[mejane]

Sandramay have you found that vegetarian recipes always seem to be spicier than your standard meat recipes? i love cooking vegetarian food, adding the spices always makes me think of a witch adding magical ingredients to the cauldron :)

[sandramay]

I havn't noticed the spice yet. I only just started trying new things. the feta and spinach pasta was divine though, yum. only herb I put in that was mint flakes I think!

[michelle_72]

I am a vegetarian - are you after any particular recipes in particular. I know some nice ones like brown rice tart with tomato, chickpea curry, vege pilaf, ricotta and spinach pasta shells, mushroom strogonoff, pesto and pumpkin pasta, spinach pie, potato and zucchini casserole, chickpea stew, tomato and ricotta pasta salad, vege lasagne and pumpkin risotto. The list of gorgeous vege meals are endless.

[Jewly]

Roasted Vegetable Risotto
Serves 3

300 grams of Arborio rice (12 pts)
1 Onion, sliced in half then into half rings
2 small/medium zuchinni's
1 small/medium red pepper
1 small/medium green pepper
300 grams of pumpkin
2 sticks of celery
1 medium carrot
3 cups Chicken stock
Garlic
Herbs and Spices of your choosing
Water
Lemon juice
Parmesan Cheese (15 grams per serve, 1pt)

Slice all the vegies except the onion into thick/chunky pieces.
Spray baking dish with non stick spray. Place vegies in and sprinkle
on herbs of choice. I used creole seasoning, celery salt, chicken
salt, basil and dill. Bake in oven for an hour at 180 degrees. Turn
a couple times whilst cooking.

In a pan heat up half a cup of chicken stock and garlic to taste.
Once boiling add your onion and cook, covered for 5 or so minutes,
until onion is transparent. Add rice, stir and let it absorb the
remaining stock for a minute or so. Add approximately 3 cups of chicken stock, bring to boil then cover and simmer
for 15 minutes. Do not stir!

Once the stock is absorbed let the risotto sit (covered) until your
vegies are ready to be added. Add vegies, squeeze lemon juice on and
stir well. Serve with 15 grams of parmesan cheese.