" Vegetarian Meal Recipes "
Hawaiian Olive Spaghetti
2 tbsp olive oil, 1 medium onion finely chopped, 2 garlic cloves finely chooped, 2 tbsp butter, 1 tbsp lemon juice, 1/2 cup pineapple tidbits ( drain ), 1 1/2 cups dice fresh tomatoes ( drain ), 1 1/2 tbsp brown sugar, 1 1/2 cup tomato sauce, 1/2 cup slice mushrooms, 2/3 cup green olives, 400 grams dried spaghetti, dash of salt and pepper, 1/2 cup parmesan cheese, fresh basil to garnish
Boil lightly salted water on a heavy base pan. Add dried spaghetti, keep it boiling for about 8-10 minutes until just tender and firm. Drain and pour some cold water to remove excess starch, drain again. While spaghetti is still warm pour in 2 tbsp olive oil.
Heat 2 tbsp butter on a large skillet, sauteed onions, garlic and fresh dice tomatoes. Bring it to boil and reduce heat. Add mushroom slice, lemon juice, brown sugar and green olives. Dash it lightly with salt and pepper. Let it simmer for 2 minutes and pour in the tomatoe sauce. Add pineapple tidbits and dice red bell pepper. Bring it to boil.
On a separate serving platter pour sauce mixture on top of the spaghetti noodles and sprinkle parmesan cheese on top. Garnish it with fresh basil.
Tomato Corn Fiesta
1 can ( 16 oz ) drained tomato wedges, 1 cup frozen kernel corn, 1/4 cup onions, 1/2 dice green peppers, 1/2 cup celery chopped, 1/8 teaspoon ground oregano, dash salt and pepper
Cooking Method :
In a skillet, combined all ingredients. Season with some salt and pepper. Cook uncovered for about 8-10 minutes over low to medium heat. Stir occassionally until peppers are tender.
Vegetable Tofu Stirfry
1 cup fried Tofu, ( small rectangular slice ) 1 cup juliene cabbage, 1/2 cup juliene carrots, 1/2 cup juliene redbell peppers, 1/4 cup fresh slice mushrooms, 1/2 cup vegetable stock, 1/2 cup finely slivered green onions, 1 mediun slice onions, 2 cloves garlic ( minced ), 4 tbsp soy sauce, 2 cups bean sprout, 1/2 juliene slice celery stalks 1 tbsp flour, 1/2 tbsp lemon juice, 4 tbsp olive oil, dash of salt and pepper
Cooking Method :
Using a wok or stirfrying pan, heat olive oil and sautee garlic and onions until golden brown. Add carrots, tofu and mushrooms. Keep stirring for about 2 minutes. Add the red peppers and cabbage. Pour in the soysauce and dash some peppers. On a small dish mix 1/2 cup vegetable stock, 1 tbsp flour and lemon juice. Add this to your vegetable mixture, let it simmer and stir. Juice will become slightly thick, add green onions and bean sprout, dash with salt and pepper. Keep stir vegetables for 1-2 minutes, but don't over cook vegetables. Just let some juice cover all the vegetables and keep the vegetables retain its crunchy like taste. Just use medium to low heat. Serve it warm or hot.
Vege and Fruit Supreme
Salad Ingredients :
4 cups lettuce ( bite size pieces ), 2 medium size Asian pears ( Slice or cube ), 1 Avocado peeled ( cube or slice ), 1/2 cup seedless grapes, 1/2 cup garlic flavored crouttons, 3 medium orange ( peeled and section )
note: Dip pear and avocado slices or cube in lemon juice to prevent it from browning.
1/2 tsp dry mustard, 1/2 cup olive oil, 2 tbsp brown sugar, 2 1/2 tbsp apple juice, 1 tbsp vinegar, 1 tbsp minced onions, 1/4 cup crushed almonds
Cooking Method :
In a salad mixing bowl combine all salad ingredients.
Blend together all the dressing ingredients until smooth. Pour dressing on the salad. Toss gently and sprinkle crushed almonds on top.
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