To Add Variety

Here is a link have fun with it.

http://www.healthycookingrecipes.com/vegetarianrecipes/fresh-tomato-pasta.htm

Much love

How bout a simple vegi's only stirfry

you can make it up as you go along put what eva in it

just remeber one main ingredent is oyster sauce and sunflowers seeds to make it crunchy

You have to crisp the sunflower seeds before you cook the rest of the stirfry and then take them out before you add you vegetables and then when you ready to serve ur stirfry add the sunflower seeds :D

Ooooooh. Yummy!!!

I am eating a blooming onion right this second.

Mmmmmmmmm I love ratatouille!

theppk.com is full of vegan recipes on the forums. :)

You can find amazing recipes at goveg.com :-)

Take one fire, add one sheep, marinade and put on spit over one fire. Delicious!

Thank you.

Blue... that's really disgusting.

Grind up a cow and pat into a flat rounded patty.

Grill until it stops moving.

Add pickles and lettuce.

Ketchup and mustard.

Squash it between to chunks of bread and enjoy.

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque



For the Tomato Bisque Sauce:

2 tablespoons butter

1 small red onion, diced

3 celery ribs, diced

1 small red bell pepper, diced

1 pound fresh tomatoes

1 tablespoon tomato paste

1 (16-ounce) can diced tomatoes

1 cup vegetable stock

1 cup heavy cream

1/2 cup fresh basil

Salt and freshly ground black pepper

For the Vegetable Napoleon:

12 portobello mushrooms, cleaned and gills removed

Salt and freshly ground black pepper

1/4 cup olive oil

12 slices fresh mozzarella cheese

12 large slices fresh tomato

6 sprigs fresh basil

Preheat oven to 375 degrees F.

Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and sauté until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.

Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.

Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.

To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

Three Vegetable Penne with Tarragon-Basil Pesto









1 pound penne rigate (with lines) pasta

Salt

1/2 pound asparagus, trimmed of tough ends

1 small zucchini

1/4 pound, haricots verts (thin green beans) trimmed of stem ends

1/4 cup pine nuts

1 cup basil, 20 leaves

1/2 cup tarragon leaves from 10 to 12 stems

Handful flat-leaf parsley

1 lemon, zested

1 clove garlic

1/2 cup grated Parmigiano-Reggiano, plus more to pass at table

Coarsely ground black pepper

1/3 cup extra-virgin olive oil, eyeball it



Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.

While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.

Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.

BLue... Thats not vegetarian. :P



This is my all time favorite vegetarian recipe. :) It's pasta though... but sooooo much more. :)



Ziti with Portabella Mushrooms, Caramelized Onions, and Goat Cheese



2 tablespoons butter

4 tablespoons olive oil

3 onions, chopped

1 teaspoon salt

1/2 teaspoon sugar

1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices

3 tablespoons chopped fresh parsley

1/4 teaspoon fresh-ground black pepper

3/4 pound ziti

3 ounces soft goat cheese, such as Montrachet, crumbled

3 tablespoons grated Parmesan cheese, plus more for serving

1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.

2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.

3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

Spanish Grilled Sandwiches





1 6-1/2-ounce jar marinated artichoke hearts

1 7-ounce jar roasted red sweet peppers, drained and cut into strips (about 1 cup)

2/3 cup jalapeno-stuffed olives, sliced

1 medium onion, thinly sliced and separated into rings

1 small clove garlic, minced

1 tablespoon snipped fresh parsley

1/8 teaspoon dried oregano, crushed

1/8 teaspoon ground cumin

4 sandwich rolls, such as pan cubano, bolillos, teleras (about 6-1/2x3 inches), hoagie buns, or two 8-inch Italian flat breads (focaccia), split in half horizontally

1 pound thinly sliced deli roast beef or roast pork

8 ounces sliced provolone cheese

4 teaspoons olive oil

1. Drain artichokes, reserving marinade; thinly slice artichokes.

2. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.

3. Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add 2 sandwiches. Cover sandwiches with foil; weight sandwiches with a large heavy skillet, bacon press, or foil-covered brick.

4. Cook over medium heat for 8 to 10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium-low, if necessary. Transfer to a serving plate. Keep warm. Repeat with remaining oil and sandwiches.

Makes 4 sandwiches.

Ya take a whole Pig and shove an apple in his mouth and cherries in his eyes.

Cook until tender.

Add 1 gallon of BBQ sauce.



There you have it. Enjoy.

Vegetable Lasagna









26-oz. jar natural pasta sauce

8-oz. pkg. no-boil lasagna noodles

16-oz. pkg. soft tofu, well drained and mashed with fork until smooth

3 cups cut-up fresh cooked vegetables, such as broccoli, cauliflower, zucchini and/or spinach

8-oz. pkg. part-skim shredded mozzarella cheese or mozzarella-style soy cheese (2 cups)

1. Preheat oven to 350°F.

2. Spread thin layer of sauce over bottom of 13 x 9-inch glass or ceramic baking pan. Top with layer of 3 or 4 lasagna noodles. Gently spread one-third of the mashed tofu over noodles, then top with one-third of the remaining sauce.

3. Sprinkle about one-third of the vegetables over sauce, then top with one-third of the cheese. Repeat layering twice, beginning with noodles and ending with cheese.

4. Cover with foil and bake until noodles are tender, 35 to 40 minutes. If desired, uncover and continue baking until cheese is golden, about 5 minutes. Remove from oven and let stand 5 minutes before serving.

Serves 8-10.

Stuffed Tomatoes

• 2 tbsp olive oil

• 2 tbsp each fresh basil, oregano, parsley, chives; chopped

• 1 cup goat’s cheese

• 4 tomatoes

• salt to taste

1. Using a sharp knife remove the stems from the tomatoes, approx. 2” wide by 1” deep.

2. Roughly chop the fresh herbs and mix with goat’s cheese. Divide the cheese mixture equally among the tomatoes and stuff.

3. Prepare the BBQ to medium high heat. Place the tomatoes on the grill; cover BBQ with lid. Cook until soft, about 7-10 minutes.

Mushroom, Zucchini, and Swiss-Cheese Pizza









2 pounds store-bought or homemade pizza dough

3 tablespoons olive oil

1 zucchini, halved lengthwise and cut crosswise into thin slices

1 pound mushrooms, sliced thin

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 teaspoon dried thyme

1/2 cup dry white wine

1/2 pound Swiss cheese, grated (about 2 cups)

1/4 cup grated Parmesan

1. Heat the oven to 425°.

2. Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.

3. Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl.

4. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.

5. Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.

6. Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.

Serves 4.

Baked Polenta with Zucchini and Tomato-Pepper Sauce









5 1/2 tablespoons olive oil

1 can (28 oz.) crushed tomatoes

1 tablespoon chopped fresh oregano

2 small zucchini, stemmed, halved lengthwise, and cut into 1/4-in.-thick half-moons

1 medium yellow onion, halved lengthwise, then cut into thin wedges

1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices

2 cloves garlic, minced

1/2 teaspoon each salt, freshly ground black pepper, and red chile flakes

2 tubes (16 oz. each) prepared polenta, sliced into 1/2-in.-thick rounds

8 ounces fresh mozzarella, drained and sliced into 1/4-in.-thick rounds

1. Preheat broiler to high. Heat 3 tbsp. oil in a 2- to 3-qt. saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes.

2. Meanwhile, in a large frying pan, heat 1 tbsp. oil over medium-high heat. Add zucchini, onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 10 minutes.

3. Add tomato sauce and simmer 10 minutes.

4. While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9- by 13-in. baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes.

5. Pour sauce over broiled polenta, then arrange mozzarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.

Serves 6.

Polenta With Herbs & Cheese





6 2/3 cups canned low-salt vegetable broth

2 teaspoons minced fresh marjoram

2 teaspoons minced fresh thyme

2 teaspoons minced fresh sage

1 garlic clove, minced

1 teaspoon salt

1 2/3 cups polenta (coarse cornmeal)*

1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)

1. Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat.

2. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes.

3. Add cheese; stir until cheese melts. Season with salt and pepper and serve.

Serves 6. (45 min)

*If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

Curried Vegetable Hash





1 1/2 Tbs. vegetable or olive oil

1 large onion, diced

1 bay leaf

1 medium clove garlic, minced

1 Tbs. all-purpose flour

2 tsp. mild curry powder

2 cups peeled, diced summer squash ( 1/2-inch pieces)

2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces)

1 1/2 cups fresh corn (3 medium ears), or frozen

1 small green bell pepper, chopped

1 1/4 cups low-sodium vegetable broth

1/2 tsp. salt

1 ripe medium tomato, halved, seeded and diced

1 to 2 tsp. chopped fresh basil

1 to 2 tsp. chopped fresh parsley

1. In large skillet, heat 1 tablespoon oil over medium heat. Add onion and bay leaf and cook, stirring often, until onion is softened, about 8 minutes. Add remaining 1/2 tablespoon oil, garlic, flour and curry powder and cook, stirring, 1 minute.

2. Stir in squash, potatoes, corn, bell pepper, broth and salt until well combined. Bring to a boil, stirring occasionally. Cover, reduce heat slightly and cook until potatoes are barely tender, about 10 minutes.

3. Stir in tomato and cook uncovered, stirring occasionally, until most of the liquid has evaporated and vegetables are tender and coated with medium-thick gravy, 5 to 6 minutes.

4. Remove from heat and stir in basil and parsley. Let stand, covered, 5 minutes. Remove bay leaf and serve hot over rice if desired.

Serves 4-5. (30 Min)