Vegetarian Recipes? - Spokane,WA

This site works pretty well for me and has many different areas you can select.
http://www.vegetariantimes.com/recipes/

I'm veggie and cann e-mail you a whole bunch of recipes (10 pages or so). PM me and I'll send it back.

This stew has tons of flavor but it's not spicy. Made it last night and my 4-yr-old gobbled it up, so did my husband. I left out the ground clove; it's not my favorite.

Chickpea and Spinach Stew
Recipe by Janet Mendel Food & Wine Mag Feb 2005
Tomato, golden raisins and saffron transform canned chickpeas in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel.
TOTAL TIME: 30 MIN SERVINGS: 4
Ingredients
1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Kosher salt
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty bread, for serving
Directions
Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.

Serve with crusty bread.

Check out The Vegetarian Times. It's a magazine, but I know that they also have a website. They often have good recipes, especially if you like to cook and are able to "convert" recipes to your family's tastes. I LOVE that magazine, and highly recommend it to anyone vegetarian.

I also have had a lot of luck using the recipes I grew up with, which often call for meat, but I substitute either Quorn Chicken Substitutes or Morningstar Beef Substitutes, and they taste just like I remember! Of course, not every recipe works with a substitute (anything where you use the broth or make a gravy with the meat won't work), but I've been able to make my mother's Parmesan Chicken, Lime Chicken Pasta, Meat & Potatoes, etc., all vegetarian. It's nice to be able to pass on my mother's recipes without having to compromise my own beliefs. Good luck.

Sarah Kramer has some of my absolute favorite cookbooks out there. Also check out NutritionMD.org and you can look into participating in the 21 Day Vegan Kickstart, it starts March 1st and includes a full 3 weeks of meals planned for you that include breakfast, lunch, snack and dinner. Our whole family did it in January and plan to do it again this time around, the recipes are very nutritious, and very tasty, even my 3 year old enjoyed it! You can sign up for the Kickstart at 21dayvegankickstart.org and they will send you an email with the link for the meals probably this weekend.

Yes, I have a suggestion. My absolute favorite vegetarian website is www.vegweb.com. Whenever I am stumped for something new and different, I go there. I always come away with something good, and sometimes more ideas for the future. Some of the recipes are absolutely fantastic. Like the Golden Mushroom soup... try that one!

if your vegetarian and love mushrooms or pasta check out rachaelrayshow.com. I think there is a vegetarian section. I don't often cook veg, but I cook many of her other meals and they are easy to follow.

Try any/all of Jeanne Lemlin's cookbooks - awesome veg recipes. They are all flavorful, easy to prepare and interesting. As my kids cycle through things they will eat, our current favorite is corn pancakes with chipotle bean topping. You can probably pick them up at Half Price Books.

i am veg and just use food network or allrecipes.com and find vegetarian recipes.(or just substitute tofu when needed) there are so many options.

I've discovered a fabulous recipe for Pumpkin and black bean chili. Google that and you'll find the recipe. It's really easy, and you can double the recipe and freeze the leftovers for future meals. I use yams instead of pumpkin because they have a little more body, but you can also sub butternut squash. Yum!

A friend made this for me and it was delicious, and this website also has lots of other vegetarian recipes:

http://www.epicurious.com/recipes/food/views/Succotash-an...

do you already make yam tacos? we LOVE them. diced yams, sauted onions, cojita (or other) cheese, mexican seasonings. can add or delete sour cream, avocado and/or black beans to vary/suite tastes.

also, if you don't have Moosewood cookbooks, that would be another option for some new recipes. http://www.moosewoodrestaurant.com/

We're veggie too - and quick easy dinners sure are tough to figure out! Here's one that we love - it's like a Philly cheesesteak, only all veggie, and super-easy!

Philly Bunnies!
One pack pre-made broccoli slaw (julienned carrots & broccoli)
1/2 an onion
pinch of garlic salt
butter or cooking oil
bread
sliced cheese

in a frying pan, heat the butter or oil, add onion, cook for a few minutes. Add the brocco-slaw, garlic salt, any other spices you might like. Saute a few minutes until veggies are soft. Form vague 'patties' in the pan, top with a slice of cheese. When the cheese is all melted, scoop your 'patty' onto your bread, dress to taste, and enjoy! We usually eat with some frozen french fries, or mashed potatoes.

http://www.cookusinterruptus.com

This is a professor at Bastyr University that has a great website and a majority of her recipes are vegetarian and her recipes are all fool proof and delicious!

My friend writes a wonderful vegetarian food blog. Here is a link if you want to check it out: http://danatreat.com/

7 VEGIES

Use a big Stir Fry Pan with lid.
Cut a big onion into half moons
Then take either mushrooms and celery or leeks and cut them in too.
Saute until onions are glassy looking.
Garlic sliced thin or ginger is next.
2 cups cut carrots either thin in circles or on the diagonal in chunks cut in half
add 1/2 cup water, spices of your own choosing and cover,
slice beets into thin discs and put them in 2 minutes later. If another 1/2 cup of water is called for add it.
Let it cook on medium heat for 5-7 minutes.
Add spinach, or chard or collards cut thinly in strips.
Let it steam until wilted and then serve over rice or with potatos.

Arbonne has vegan protein shakes available in two types of formulations. The first is a pre-packaged shake and comes in vanilla and chocolate. The other is in powder form. Also comes in chocolate and vanilla but is more versatile as you can mix it up with other things. I mix the vanilla with bananas and strawberries and blend it up as a smoothie. The protein shakes have 20 gms of vegatable protein. The protein sources are the yellow pea, cranberries and rice. They are packed with vitamins and minerals and make a great meal replacement or snack. For more information you can go to my website at www.nursekerry.myarbonne.com.