Fresh Vegetable Recipes

What are some vegetarian food I can cook for my parents?

Last night I had an argument with my dad...this morning I had an argument with my mom. I want to make it up to them by cooking them a meal. They are vegetarians... and inside the house there isn't really much but the basic vegetables, food, etc. I don't know what to make them. Any ideas? Please and Thank-you!!!

Public Comments

1. you have heard of fresh fruits and vegetables? it is not rocket science folks...
2. Here's an idea: if you have some tofu, make a recipe you know that uses meat, but replace the meat with tofu.
3. This is good! Chickpea Burgers 2 medium potatoes, peeled and cut into 1" pieces salt to taste 2 teaspoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1/2 teaspoon ground cumin 3 tablespoons tomato paste 3 tablespoons finely chopped flat leaf parsley 3 cups cooked chickpeas (garbanzo beans) freshly ground black pepper pinch cayenne pepper about 1/4 cup dried breadcrumbs cooking spray Place the potatoes in a large saucepan with 6 cups cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes. Drain the potatoes in a colander and set aside. Heat the oil in a large, non-stick skillet. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with salt, pepper and cayenne to taste. Let the mixture cool to room temperature. Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener. (Run the machine in short bursts and don't over-process.) Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours. Grill the burgers as described above, spraying the vegetable grate with cooking spray. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil. To sauté, add a teaspoon or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty. Whichever method you use, you'll need about 4 to 6 minutes per side cooking time. Turn the burgers with a spatula as gently as you can. Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments. ---- Chickpea Pasta (Serves 4) 1 (15 ounce) can chickpeas, drained and rinsed 1/2 cup extra virgin olive oil 1 dried chili 2 garlic cloves, chopped 1 onion, minced 1 tablespoon Italian parsley, minced 12 basil leaves, torn 1 bay leaf 3 tomatoes, peeled, seeded and chopped (or 1 and 1/2 cups of canned diced tomatoes) salt & freshly ground black pepper 1 lb pasta, cooked al dente (1/4 cup of pasta cooking water reserved) Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth. Heat the olive oil with the chili pepper and the garlic in a one quart saucepan. Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat. Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes. Add water if liquid reduces too much. Discard the bay leaf. When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta. Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta. Serve. ---- Vegan Peanut Butter Chocolate Chip Cookies Makes 15 - 20 cookies 1 1/2 tbsp flax seed meal 3 tbsp water 1 cup creamy peanut butter (Skippy or Jif) 1 cup sugar (or 1/2 c sugar, 1/2 c Splenda) 1/2 tsp vanilla 1 tbsp cornstarch 1/2 cup chocolate chips In a coffee cup, whisk together (using a fork) the flax meal and water. Allow to sit 3-4 minutes, to gel. In a medium mixing bowl, Mix thoroughly the peanut butter and sugar. Add and mix thoroughly, the flax seed meal mixture, vanilla, and cornstarch. The cookie dough will be stiff. Stir in the chocolate chips very gently. Preheat oven to 350 degrees. Using a tablespoon, Scoop the cookie dough, flatten very slightly onto an ungreased cookie sheet about 2 inches apart from each other. (The cookies will keep the same size and shape as they are when you put them on the sheet.) Bake cookies in oven for 12 - 15 minutes. They are done when the edges are slightly brown. Remove from oven. They will be soft, but will firm up as they cool. Let the cookies cool for 10 - 15 minutes before removing them from the cookie sheet onto the cooling rack. Optional: Cookie dough can go into the refrigerator or freezer (thaw before using) to bake later. ----
4. french onion soup 5 onions 3 garlic cloves 20g/¾oz butter 750ml/1¼ pint fresh beef stock 4 tbsp balsamic vinegar 8 thick slices of bread 284g/10oz gruyère cheese, grated salt and pepper 10g/½oz flatleaf parsley . Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes. 2. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. 3. Season the soup with salt and pepper. 4. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted. 5. Scatter with fresh chopped parsley and serve from the pan at the table = = = = or this summer vegetable pasta 250g tagliatelle 110g runner beans 110g asparagus spears, cut into bite size pieces 175g frozen peas 2tsp extra virgin olive oil 1 large courgette, diced 1 garlic clove, crushed 110g reduced fat soft cheese 2-3 tbsp hot vegetable stock finely grated zest of one lemon 25g grated parmesan cheese bring large pan of water to the boil. add pasta, runner beans, asparagus and peas. bring back to boil & simmer 4 mins. until veg & pasta just cooked. drain well & return to pan. while pasta & veg are cooking heat olive oil in large frying pan and add courgette & garlic. fry 3mins until golden. add pasta to vegetables, along with soft cheese, stock and lemon zest. warm over a gentle heat, stirring continuously, until heated through. serve with parmesan cheese sprinkled on top. they are both delicious recipes :)