Which is your favorite vegetarian recipe?

You mean vegetarian? Or just a dish with vegies? I like good ole fashioned steamed rice stir fry… great stuff.. bell peppers, flat beans, onion… i’m getting hungry

The only way I will eat Brussels sprouts.

Sweets mostly. But anything will do when I’m hungry!

Barbagiuans.
Don’t let the combination of ingredients put you off, this stuff is delicious! I’ve also made it using crescent roll dough for the outer layer… yum.

PS: We used the first recipe on that page, ‘Riingo’s Barbagiuans’.

Broccoli Rabe Polenta Lasagna

It calls for sausage, but I don’t use any. Also, if you don’t like broccoli rabe you can substitute it with any other veggies you prefer.

hhmm potato curry

Philippino Red Beans and Rice
1 bag red beans
8 cups water

Put the beans and water in a covered sauce pan, bring to a boil. Boil for one minute, then reduce heat and simmer for one hour. Turn off heat, then let beans cool in water for 1 hour. Drain and rinse.

In a larger pot, combine
Red beans
6 cups water
2 15 oz cans crushed tomatoes
2 15 oz cans diced tomatoes
1 medium onion, diced fine
1 tablespoon dried sliced garlic
3 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons fresh parsley
3 stalks lemongrass, whole
Fresh ginger root, peeled, in chunks (will be fished out later)

Put everything in a pot and simmer on low, uncovered, for about 3–1/2 hours, until beans soften and liquid cooks down. Remove lemongrass and ginger chunks.

Serve over jasmine rice. Serves 4

@aprilsimnel Oooh, that sounds excellent! I love brussels sprouts roasted with just olive oil, salt and pepper – I’ll have to try adding the garlic and balsamic next time…

My favorite veggie dish – Eggplant Parmesan:

Slice an eggplant into 1/2-inch thick rounds. Toss with flour, then dip in beaten egg and then in breadcrumbs, patting the breadcrumbs to make sure they stick. Fry in very hot oil until browned on the outside (if you flip them halfway through, you only need about 1/4-inch of oil in the pan). Immediately put a slice of mozzarella or provolone cheese on top of each piece, so the cheese gets all melty. Serve with mashed potatoes and tomato sauce. Yum!

I love vegetable fritattas, quiche, veggie lasagna. I prefer the latter to meat lasagna. it is less heavy.

The trick with Brussel Sprouts is to buy the small and tender ones. The large, old guys are tough and tasteless, no matter what tricks you apply. Ditto with artichokes.

My fave is a Coconut Milk Curry Pasta dish I make regularly. It’s my own concoction, though I’m certain something like this has been done many times before me.

Tofu
Veggies of choice
Pasta of choice (I prefer Penne)
1 Can Coconut Milk
Curry (either yellow or red will do)
Soy Sauce
Hot Sauce (I personally use Sriracha)

Cook pasta. While pasta is cooking, saute veggies of choice and Tofu, until almost done. Mix coconut milk, curry (to taste), soy sauce and hot sauce in a small pot. Heat coconut milk mixure on low to medium until hot and mixed well (stirring a lot otherwise it’ll boil over and make a bad mess). Combine all ingredients together in a large pan, and cook on medium until veggies are done. Enjoy!

i love Palak Paneer; it’s an indian dish, with cheese and spinach and beans and rice. i’m not sure if i’m just talking about the ‘americanized version’, but it’s really good either way. Amy’s (the frozen food company) makes it, and so does another frozen food company, that i think actually just makes indian style food.

oh, and this is plain, but it has been my favourite since forever. just plain tofu with broccoli, zucchini, and squash cut up into small pieces. put some sort of spices on it – i like this adobo stuff – and it’s just really good, hot or cold. (:

GAIL! You make me cry!

@MacBean : Ach du leiber. You’re right. I’ll try to remember next time.