Care to share you favorite vegetarian (can have seafood) dish, please? I'm looking for something for my g/f and I?

I often pan fry Atlantic or Alaskan salmon with garlic salt, black pepper and lemon pepper. Then I’ll throw in some veggies like asparagus and yellow squash and cook them in the same seasoning. You can make a salad or rice for another side dish.

I used to make Spanish Bean Pot. Fry up an onion, handful of celery, and a green or red pepper. I prefer red. Add a can of chickpeas, can of niblets, can of tomatoes (I used diced) salt and pepper, oregano, basil, or whatever spices you prefer. I always add some splashes of worcestershire sauce and a little hot sauce. You can also add some tomato paste to make it richer, can of green chilies for different flavor. I’m hungry now!!

Oh…I just saw the not complicated caveat. I tend to cook complicated. I cook fish a lot so i have tons and tons of recipes.Can’t ever go wrong with pastas. But something easy is salmon with some kind of citrus salsa. Cut up campari tomatoes, mango, tangerine, green onion, splash of lime juice. can add some corn too. Bakes salmon and top with salsa. Then make a veggie (string beans with a splash of lemon and garlic would go nicely) and wild rice.

I came up with something I like to call “the delicious thing.” It’s very very easy, nutritious and yummy! Take a bunch of tempeh, cut up into little cubes, carrot slices, spinach, cauliflower pieces and portobello mushroom pieces and throw them into a large pan with a thin layer of olive oil in the bottom I always put the spinach in first so it has time to settle before I put the bulkier ingredients in :). Sautee until it’s all cooked up nice. I also grind up a little rosemary and toss it in.. It is delicious!

MMMmm, my mom makes this pasta that she got out of a vegetarian magazine that is absolutely delicious! It’s called Summer Skillet Pasta. Here are the ingredients:
8 ounces (2 and ⅓ cups) uncooked dried penne pasta
3 tbsp butter
1 medium onion, cut into 1 inch pieces
2 tsp finely chopped fresh garlic
1 tsp salt
½ tsp coarsely ground pepper
2 medium (4 cups) zucchini, cut into ½ inch slices, halved*
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
¾ cup freshly grated Parmesan cheese
2 medium tomatoes, cut into ½ inch pieces
2 tbsp chopped fresh basil leaves OR 2 tsp dried basil leaves
4 ounces (1 cup) shredded Mozzarella cheese.

Directions:
1. Cook pasta according to package directions then drain water.
2. Meanwhile, melt butter in 12 inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4–5 minutes). Add zucchini, red and yellow peppers. Continue cooking stirring occasionally, until vegetables are crisply tender (4–5 minutes).
3. Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1–2 minutes).

When my mom makes this, she just chops all the veggies and sautés them in a skillet with extra virgin olive oil instead of butter and minced garlic instead of freshly chopped garlic. She puts the onions in with the garlic first and cooks them until they’re mostly clear then throws in the other veggies… sometimes adding broccoli. Instead of cooking them completely in the skillet, she then tosses them with the cooked pasta while the veggies are still crisp and the parmesan cheese then sprinkles the mozzarella on top and bakes it for about 10 minutes at 325 degrees. Also instead of using 2 medium tomatoes, she uses grape tomatoes and just cuts them in half.

Wrap/serve/bake just about any non-meat in Phyllo dough, per package instructions, and you’ve got a winner, IMHO.

Oh, I forgot to mention to put aluminum foil on top of the baking dish you put the pasta in before you put it in the oven. Whoops.

mac and cheese and brussel sprouts

@jazmina88 For his girlfriend? Nah… Maybe grilled brussel sprouts (seasoned with olive oil, sea salt, freshly ground pepper, and garlic powder) with mac and cheese as a side dish and some sort of tofu dish.

@andreaxjean: Her girlfriend

I developed this Pasta Primavera recipe myself:

Ingredients:

Pesto:
• 2 large garlic cloves
• ½ cup walnuts
• ½ cup parmesan
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 cups loosely packed fresh basil, including stems and buds, reserving a few nice leaves
• ½–⅔ cup extra-virgin olive oil
• Juice of 1 lemon

With food processor running, drop in garlic and finely chop. Stop motor and add one-by-one: nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, drizzle in oil, then lemon juice blending until incorporated.

6 cloves garlic, minced
3 tomatoes
1 can of artichoke hearts
3 zucchini
1 package linguine or your favorite pasta

Directions:
Cook pasta according to package directions, minus 3 minutes. While it cooks, sauté garlic in pan. When soft, add zucchini and a pinch of salt. After 2–3 minutes, add artichokes. Cook covered for about 5 more minutes. When pasta is done, toss with pesto, then add both to pan. Sautee uncovered for a few more minutes. Garnish with reserved basil.

This soup is hearty, easy to make and sooo delicious!

Minty Lemony Soup

Ingredients:

- 1 tbsp vegetable oil
– 3 cloves garlic
– 8 cups good quality vegetable broth
– 2 cups brown lentils
– 3 potatoes
– 1 bunch of mint
– Juice of 2–3 lemons
– small bunch of baby english spinach or silverbeet

Saute chopped garlic in oil for 30 seconds. Add vegetable broth and lentils. Add diced potatoes when lentils are soft. When potatoes are cooked add chopped mint and lemon juice (the amount of each varies according to your taste.) Season with salt and pepper. Just before serving add sliced spinach/silverbeet.

This soup is chunky and hearty. Everyone loves it and will ask for more, I guarantee.

Here’s a rather unusual one: Walmart has some of the best egg rolls I’ve come across. And their sweet and sour sauce is very good. WTF.

Pesto Salmon
My classic stand-by recipe is salmon in a baking dish covered in pesto in the oven (325) for 15 – 20 minutes (until done). It’s easy (you cover salmon in pesto, then bake it) and amazingly delicious. I usually mash sushi rice and asparagus to go with it.
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Tomato, Eggplant, and Goat Cheese Sandwich
I also really like tomato, eggplant, and goat cheese sandwiches. You slice the eggplant and salt it, then let it stand for a few minutes so that they salt can pull the moisture from the eggplant. Pat the eggplant dry, then lightly oil a skillet and cook until tender and brown on each side.

Slice some tomatoes. Get some hearty bread and spread some chevre on the bread, then pepper it and add the tomatoes. Put the warm/hot eggplant on between the tomatoes and cheese so that the eggplant melts the cheese a bit. If you want, you can then put the entire sammy in the skillet to heat up or if you have a George Foreman grill or panini press, use them to cook the eggplant instead of a skillet and press the sandwich at the end. Either way—pressed or now—it’s freaking delicious.
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Tomato, Goat Cheese, and Asparagus Pizza
If you have the time and inclination, make the pizza dough. Otherwise, whatever you can pick up at the store or bakery will be fine. Prepare the asparagus by snapping the gross ends off (discard) and chopping the remaining asparagus into one inch slices. Toss in a tiny amount of olive oil. Top pizza with asparagus and the tomatoes from a can of seasoned, diced tomatoes (obviously, drain them first) and bake for about 8 minutes. Then remove and sprinkle the goat cheese on top. Return to oven for 10 minutes at most—you want the cheese to be melty and brown and the pizza crust to be that lovely golden color.
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Pasta with pesto cream sauce
Get a package of high quality tortellini and begin to prepare according to the package. While the water is heating, cut a selection of fresh vegetables. I like to use squash with this recipe, but really whatever is fresh and tasty in pesto cream sauce works. Sauté the veggies while the pasta is cooking. Once everything is cooked, drain the pasta and add it to the skillet with the veggies along with ¾ cup fat free sour cream, 3 tbps pesto, and the zest of one lemon (if you have it). Stir to combine, top with cheese if so desired, and serve immediately.
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Taco soup
Taco soup is another favorite, but with the weather turning towards the warm, it is probably better left for a cold day. Dice one onion and toss it in a pot with a can of pinto beans, a can of dark red kidney beans, a can of northern beans, a can of corn, a big can of diced tomatoes, 3 tbsp tomato paste, a little can of green chiles, some taco seasoning and hot sauce. You just let it simmer for three hours or so and serve with cheese and sour cream. Amazing and kind of the most ridiculously easy thing ever.

Just letting you all know, I’m trying every single one of these recipes. :)

Thanks!

This is one of my all-time favorite recipes, especially for dinner guests, because it’s quick and easy, but impressive. Everyone always seems surprised at how simple it is to prepare.

Shrimp with Orzo and Feta

You’ll need:
8 ounces (uncooked) orzo pasta
1½ lb large shrimp, peeled
2 tbsp olive oil
2 cloves garlic, minced
2 tomatoes, roughly chopped
¼ cup fresh basil, chopped
black pepper to taste
4 oz crumbled feta cheese

Cook orzo according to package directions and drain. This usually takes 8 minutes once the water is boiling. Meanwhile, heat the olive oil in a large skillet. Add the shrimp and saute until just pink. Add garlic and tomatoes and cook for one more minute, then add basil and cook an additional 30 seconds. Season to taste with black pepper. Remove from heat.

Transfer hot orzo to large serving bowl. Stir in shrimp mixture and feta cheese. As you combine everything, the juices from the shrimp mix with the melting feta to make a creamy sort of sauce. Serve with a salad and crusty bread. This makes a big amount of food, enough for about 8 people. For just the two of you, you might want to cut the recipe in half and eat the leftovers for lunch the next day. It reheats well!

Peeling the shrimp takes longer than any other part of this recipe. If you can buy them already peeled, you’ll save a lot of time. Or, peel them earlier in the day and just keep them in the fridge on ice until you are ready to start cooking.

I know I’ve shared this recipe a few times on here, but it’s so good I can’t help passing it along whenever I get a chance. :)

@MissAusten, This sounds yummy. I will try it.

If it’s got fish in it, it’s not vegetarian.

Soak a cedar plank for a couple of hours. Put a couple of 6–8 oz atlantic salmon filets on it. Salt and pepper, and a few sprigs of fresh rosemary on and around the fish.
Cut a bunch of good sized fresh brussels sprouts in half lengthwise, toss in a little olive oil and put them, cut side down, on an oiled baking sheet, or better, a cast iron pizza pan. Cut redskin potatoes the same thickness as sprouts and put them on the same pan. Salt and pepper. Bake at 400 degrees until they are browned on the flat side.
Toss the brussels sprouts in a little teriyaki sauce and a handful of shredded parmesan cheese.
Sprinkle a little bit of blue cheese crumbles on the potatoes
Cook the fish indirect heat on a covered grill for about 20 minutes
Ferrari Carrano Fume Blanc