Anyone know of some good vegetarian dishes I can easily make at home?

I don't like sweets at all I'm more of a salt lover. I'm just looking for a couple suggestions on what else to eat because sometimes I get stuck in a rut at home when I'm unable to go out and have chefs make awesome vegetarian foods for me!

i have a couple of staples that i rely on:
1. Humus - filling, satisfying and so easy to make.
In a blender, mix chick peas, olive oil, lemon juice, cumin, salt...use it as a dip, make a pita sandwich etc.
2. Smashed Potatoes - boil New Potatoes until just tender, place on counter and "smash" with a pan so that they flatten out like a pancake, put on baking pan, sprink with salt, pepper, herbs, olive oil and bake in oven for 30 minutes until skin get's crispy. Serve with plain yogurt and fresh green onions.

Vegetable Soup
2 cups water
1 can diced tomatoes
2 small potato's chopped
2 stalks celery chopped
1/2 onion chopped
1 summer squash chopped
1 zucchini chopped
2 cups mixed vegetables
2 tbs olive oil

In a large pot add oil , heat on med high add onions and celery.cook for 4 mins add all other ingredients and bring to boil..turn down to simmer and simmer for 1/2 an hour or until potato's are tender .add salt and pepper to taste..I like lots of black pepper.

Tossed Pasta and Vegetables:
1 12-ounce package whole wheat fettucine
3/4 cup onion, chopped
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp oregano, crumbled
1/2 tsp dried rosemary, crumbled
1/2 cup vegetable broth, divided
3 cups broccoli florets, chopped
3 cups sliced zucchini
2 cups sliced carrots
2 cups sliced mushrooms
2 cups thinly sliced red bell peppers

1. Cook the pasta according to the package directions to desired consistancy and drain well.

2. While the pasta is cooking, saute the onion, garlic, and spices in 3 tablespoons vegetable stock until soft in a large dutch oven.

3. Add the remaining stock and the vegetables. Cover and simmer for 5 minutes until the vegetables are bright with color, but still crisp.

5. Toss with the pasta and serve immediately.

OR

Vegetarian Crusty Potato Peasant Casserole:



6 medium potatoes (2 pounds), peeled or unpeeled, very thinly sliced
3 large onions, halved and very thinly sliced
4 large cloves minced garlic
1 28-ounce can tomatoes, drained and chopped
1/4 cup tomato paste
1/3 cup olive oil
3 tablespoons water
2 teaspoons oregano
salt and pepper to taste





1. Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes; set aside.

2. Beat together remaining ingredients. Pour over vegetables and toss well to coat.

3. Spread in large, shallow baking dish (I use my large lasagna pan). Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender.

I enjoy adding different beans to different salads.

Like everyone love that Chinese Chicken Salad. I omit the chicken and add rinsed white beans.

Also I make sort of a tuna/relish salad with white beans instead of tuna. It actually taste pretty good.

I also enjoy baked egg plant with olive oil and minced garlic.

peace,
Pam

cut grass, pull weeds, serve on plate....

Two often overlooked foods that can be prepared in numerous and wonderful ways are eggplant and zucchini. Google recipes with these two vegetables and I assure you will get a ton of recipes ...BTW watch out for the sodium . . . it can be a "killer".

This is a Jamie Oliver recipe and I use it ALL the time. It's fast, easy and tastes great.

Tomato & Basil Pasta Sauce.

Olive oil
4 - 5 cloves garlic
2 Tins of diced Tomato
Basil or Mixed Italian Herbs (oregano, parsley)
Salt & Pepper
Tomato sauce

Slice or chop garlic and saute in olive oil, add some Basil and/or herbs, stir in tinned tomato and more herbs, season with salt & pepper, add a dash of tomato sauce for sweetening. Let simmer for 10 minutes. Taste as you go along. Serve with favorite pasta. Top with grated MINICHOL Soy cheese melted on top.

You can add olives for extra zing or any other veges you like. The more veges you add you will need to simmer until veges are tender. Tastes even better the next day!

I love this recipe.

hello,
have you ever made couscous using the Near East boxes?
it is a really good dish and you can add peas for extra
protein. It cooks really fast, like in 5-10 minutes.

Best of luck!