Delicious, healthy, easy vegetarian recipes?

Preferably no mushrooms or white flour, white rice, or white noodles.Delicious, healthy, easy vegetarian recipes?
Veggie Pasta with peanut sauce.





Saute up chopped/sliced in olive oil on medium to medium high heat:


- carrots (2-3)


- cabbage (half a head)


- large onion


- celery (1-2 ribs)


- broccoli


- garlic





Season it with salt and pepper to taste and let it cook until the veggies are as soft or crisp as you would like. Then add cooked wheat noodles (I use thin wheat spaghetti). Then add some peanut sauce from a bottle or mix up your own with peanut butter and soysauce. Heat through and eat.Delicious, healthy, easy vegetarian recipes?
Hi Josh,





You ask for ';delicious, healthy, easy vegetarian'; recipes. By coincidence, I have a book whose back cover promises ';simple, light, addictive recipes';---just what you said, but different words. It's The Adventure Cookbook, by Sofia Brandon. I warmly, warmly recommend it. She travels around the world on a shoestring, ';learning the art of clean eating'; (from the back cover). It's funny, touching, inspiring. Between the chapters, lots of easy recipes of clean food, all of them vegetarian.





Wishing you lots of fun with your vegetarian cooking,





Lenny
Veggie Chili. It is delicious, easy and very healthy. This site has some great veggie chilies.


http://www.chili-everyway.com/vegetarian鈥?/a>





I like them all especially the red bean chili.





I freeze the leftovers then I have a meal for another day and all I have to do is take it out of the freezer and warm it up.





Enjoy!
Vegetable Bolognese





鈥?1-ounce dried porcini mushrooms


鈥?1 1/2 cups hot water


鈥?3 carrots, peeled and chopped


鈥?1 onion, peeled and chopped


鈥?1 red bell pepper, seeded and chopped


鈥?2 garlic cloves


鈥?1/4 cup olive oil


鈥?2 teaspoons chopped fresh thyme leaves


鈥?1 teaspoon chopped fresh oregano leaves


鈥?2 teaspoons salt


鈥?1 teaspoon freshly ground black pepper


鈥?5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped


鈥?2 tablespoons tomato paste


鈥?1/2 cup red wine


鈥?1/2 cup mascarpone cheese


鈥?1 pound rigatoni pasta


鈥?1/4 cup Parmesan


Directions


Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.


Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.


Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.





Farfalle Fresh Tomatoes, Wine and Golden Raisins


鈥?6 tablespoons extra-virgin olive oil , divided


鈥?1 cup julienned red onion


鈥?1 tablespoon minced garlic


鈥?2 cups peeled, seeded, and diced tomatoes


鈥?3/4 cup sliced olives, such as kalamata


鈥?1/2 cup golden raisins


鈥?1/2 cup dry white wine


鈥?2 tablespoons drained capers


鈥?1/2 teaspoon crushed red pepper flakes, or to taste


鈥?Kosher salt and freshly ground black pepper


鈥?3/4 pound farfalle or other dry pasta


鈥?1/4 cup freshly chopped basil leaves


鈥?1/2 cup crumbled feta cheese , for garnish


Directions


Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened, 7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.


Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese. Serves 5-6.
Try my broccoli slaw tacos. It has tons of veggies (the broccoli slaw). You can also choose to make it vegetarian by substituting the ground turkey meat for black beans. You can make it low carb by using low carb tortillas/wraps. It cooks quick and easy. Here is the link: http://www.ehow.com/how_5363662_make-healthy-broccoli-slaw-tacos.html
If you want to try vegetarian recipes which are quick to make then go ahead with


whole wheat spaghetti or pasta in tomato sauce with vegetables


lentil stews like red lentil stew, mexican bean stew


sprout salads etc


Find more at http://www.simply-vegetarian-recipes.com/index.html
your best bet is to make a veggie casserole, green , yellow squash, eggplant, onions, tomatoes, etc... of course no mushrooms, what you desire, add some olive oil, season to your taste and bake it., if you like


add cheese on top, it's good hot or cold !