Would you be willing to share your favorite tried and true vegetarian recipes?

I'm looking for dishes you have tried or made and really enjoyed rather than just a recipe off the internet. My sister in law is due to give birth on my birthday. She's vegetarian.

I thought it would nice to make up some dishes and freeze them so she and my brother can just pull something out for dinner rather than thinking and planning once the baby comes. I'm not vegetarian and am not sure about great recipes. Asked by Mamasunotheremuch 42 months ago Similar questions: share favorite true vegetarian recipes Food & Drink > Cooking.

Similar questions: share favorite true vegetarian recipes.

I am a vegetarian, and I love this site for good recipes. Good Luck! We at VegSource are dedicated to searching out and bringing you, our guests, the very best of vegetarianism on the Internet.

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T Print on your browser, or Save it to your disk. While we have endeavored to mainly link to vegan recipes, some of the recipes are wonderful lacto-ovo recipes that can be easily adapted for vegans (for vegan replacement suggestions, talk to Deboarah, Duchess of Recipes, on our Recipe Board. Sources: http://www.vegsource.com/recipe/ .

My two favorites As it turns out, my two favorite vegetarian recipes both involve chickpeas and curry. But they’re quite different from each other and I think they’d freeze well. I got the first one from Vegetarian Times, which says it’s their most popular recipe.

The second came from the cookbook in my widget, which is full of casserole-type dishes that would easily freeze. Both dishes are vegan. Curried Sweet Potatoes and Chickpeas 5 cups cooked sweet potatoes, peeled and diced (about 1 1/2 lbs.) 1 Tbs.

Olive oil 1 large onion, diced (2 cups) 1 Tbs. Fresh ginger, minced 3 cloves garlic, minced 2 scallions (white and light green parts), chopped 2 large red bell peppers, diced (2 cups) 1 tsp. Salt 2 Tbs.

Curry powder 2 (15-oz. ) cans chickpeas, undrained 1 Tbs. Cider vinegar 1/3 cup chopped fresh cilantro In large, heavy pot, heat oil over medium heat.

Add onion, ginger, garlic, scallions, red peppers, 1/2 teaspoon salt and curry powder. Stir, cover and cook 3 to 5 minutes. Stir in chickpeas (with liquid) and simmer, uncovered, 5 minutes.

Add vinegar and remaining 1/2 teaspoon salt. Stir in sweet potatoes. Over low heat, gently stir mixture about 2 minutes to allow sweet potatoes to release some of their starch.

Be careful not to break them up completely. Add cilantro and stir to blend. Makes 6 servings.

Calories: 357, Protein: 11g, Total fat: 5g, Carbs: 70g, Cholesterol: mg, Sodium: 802mg, Fiber: 11g Curried Chickpeas 1 tablespoon vegetable oil 1-1/2 cups chopped onion 2 cloves garlic, finely chopped 1-1/2 cups cooked brown rice (white is OK, but less nutritious) 1-1/2 cups canned cream-style corn 1 lb can chickpeas, rinsed and drained 1/3 cup raisins (optional) 2 teaspoons curry powder 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/4 cup water Preheat oven to 375. Lightly grease a 1-1/2 quart baking dish. Heat oil in large skillet over medium heat.

Add onions and garlic and cook, stirring frequently, until onions are browned, approximately 15 minutes. Add remaining ingredients. Mix well and spoon into baking dish.

Bake covered for 30 minutes. Makes 6 servings. Calories: 197, 6 g protein, 5 g fat, 35 g carbs, 280 mg sodium Sources: As cited SharonW's Recommendations Lean and Luscious and Meatless, Volume 3 (Lean and Luscious) Amazon List Price: $15.95 Used from: $0.83 Average Customer Rating: 5.0 out of 5 (based on 8 reviews) .

A few recipes and a couple of suggestions. I did this for my good friend when she gave birth. First I would say work with what you know.

Stay away from the meat substitutes. I haven’t found any I like except for Boca Burgers. Of course you are limited because you need things that can be frozen.

I have a couple of recipes that you can use. Second don’t forget the snacks. If she is breastfeeding she’ll need them for some quick energy, things like oatmeal cookies, granola bars, trail mix.

Throw in a few bags of salad greens and a few bags of pre-chopped veggies so they can throw together a quick salad to go along with their meal. A few suggestions: Make up a big batch of marinara sauce with chunks of onion, bell peppers and mushrooms. Then all that needs to be done is boil some pasta.

How about a Vegetarian Lasagna make it just the way you normally would, just leave out the meat and add slices of zucchini, and chopped spinach make sure to squeeze it dry. Quiche freezes well, but make sure it is completely cooled before freezing. Cook up a batch of chili and some rice to serve it with .

Remember when freezing rice make sure to under cook it a bit, freezing softens rice. This first one can be served hot or as a cold during the summer. Orzo Stuffed Peppers 2 cups cooked orzo 1 1/4 cups chopped tomatoes 1 box frozen chopped spinach, thawed and squeezed dry 1/2 cup chopped scallions 3 ounces feta cheese crumbled 2 tablespoons chopped fresh mint 1 tablespoon sour cream (you can use nonfat) 4 red or yellow bell peppers In a medium bowl, mix the orzo, tomatoes, spinach , scallions, feta, mint and sour cream.

Preheat the oven to 350 degrees. Coat a 9X9 baking dish with non stick spray, or wipe with a little oil. Slice the tops off the peppers, remove the membranes and seeds, stand the peppers upright, if necessary, cut a small slice off the bottom so that they’re stable.

Divide the orzo mixture among the peppers place in the baking dish and bake for 20-25 minutes. Black Bean Enchiladas 2 (15-oz. ) cans black beans, rinsed and drained 2 cups frozen corn 1/3 cup sliced scallions (white and light green parts) 1 large tomato, chopped 1/3 cup chopped cilantro 1 tsp.

Dried oregano 1/2 tsp. Ground cumin Dash of ground chipotle (optional) 20-oz. Can enchilada sauce 12 (6-inch) corn tortillas 1 cup shredded cheddar or jack cheese Preheat oven to 375 degrees.In large nonstick skillet, combine black beans, corn, scallions and tomato.

Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes.

Remove from heat. Coat medium baking dish with thin layer of enchilada sauce. Place tortillas in stack on microwavable plate; cover with moist paper towel.

Microwave tortillas on high until soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture. Roll tortillas and place seam side down in baking dish.

Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes. Lentil and Brown Rice Casserole Don't let the name fool you this is very tangy and savory, not at all like those bland lentil and rice casseroles you may have had in the past.

1/2 cup dry red or white wine 1 1/2 cups water or veggie stock 1/2 cup dried lentils 1/2 cup uncooked brown rice 1 cup mashed tomatoes 1 medium onion, minced 2 cloves garlic, minced 1/4 tsp dried thyme 1 bay leaf sea salt and ground pepper to taste 1/4 tsp dried basil 1/2 cup shredded Cheese In a 6 cup casserole dish, combine all ingredients but the cheese or tofu. Mix thoroughly, and cover with a tight-fitting lid or foil. Bake in a 350 degree oven for 1 1/2 hours, or until lentils are tender and liquid is absorbed, stirring 2 or 3 times during baking.

Remove the lid, remove the bay leaf, and top with the shredded cheese. Return to the oven for 5 minutes, or until cheese melts. Sources: my personal recipe file .

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