Does anyone know any good vegetarian recipes?

Chinese veggie noodle soup-

Ingredients-

3 oz uncooked Chinese noodles (regular pasta works too)

2 1/4 cups mushroom stock

1 hard boiled egg

2 oz firm tofu (bite size cubes)

2 oz julienned snow pea pods

1 oz julienned carrots

1 tablespoon chopped green onions (for garnish)

1 tablespoon soy sauce

1/4 teaspoon white pepper

1/2 teaspoon sugar

1 teaspoon sesame oil

*salt to taste

In a pot heat mushroom stock til boiling, add noodles and cook to directions (usually 5-10 minutes, depending on noodle size). Add veggies, the carrots and snow peas and tofu, in the last 2 minutes til the noodles are done. Add seasonings, the soy sauce, sugar, white pepper and salt to stock, right before the veggies are done. Turn off flame and add the sesame oil and garnish with the egg (cut in half) and green onions!! Add some Sriracha for a nice kick!! Enjoy!! This is also VERY healthy and tasty, a win-win!!

Potatos are very versatile, I love them fried:

Cook as many potatos as you like without peeling them and let them cool overnight.

Peel them.

Slice them into, well: tiny slices.

Heat up a pan with oil to medium temperature; the oil should just sizzle.

Now, before you add the potato slices, the Bavarian recipe:

Add a good portion of caraway and fresh black pepper to the oil, and fry the potatos then, until they are light-brown.

The caraway will stick to the potato slices and give them a distinctive look and taste.

Goes well with a fresh salad, or, for the non-veggies, any kind of meat.

This wild mushroom risotto is out of this world good. It's a composite of several recipes that I worked out over time. You can use all oil instead of butter and skip the parmesan if you need it vegan.

Wild Mushroom Risotto

3 14 1/2-ounce cans vegetable broth

3 tablespoons butter

3 tablespoons olive oil

2 shallots, chopped

1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced

1 cup arborio rice

1/2 cup dry Sherry

1/2 cup freshly grated Parmesan cheese (about 4 ounces)

1 teaspoon chopped fresh thyme

white truffle oil (it makes this other-worldly, but still great if you can't find/afford this)

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute.

Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.

Add rice and stir to coat.

Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes.

Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.

Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.

Stir in Parmesan cheese and chopped fresh thyme. Drizzle with truffle oil.

Here's a great and simple Greek bean & veggie recipe I grew up eating done by Gordon Ramsay.

I would eat this for lent and it was a perfect source of protein!

http://www.theguardian.com/lifeandstyle/video/2009...

Lots of receipts on this website: http://www.bbcgoodfood.com/recipes/category/vegeta...

All of these 55,436 recipes are AWESOME:

https://foodgawker.com/post/category/vegetarian/

Just like your fav meat recipes only with soya/quorn/tofu substitute.

Just hang out here with us and you will get dozens. but to get hundreds, just head over the public library and check out a cook book. then you will step by step instructions, pictures and you can keep the book in your kitchen. when its due, go back to the library and get a new. one.

i seen a good veggie book in target

Yes...