My favourites are these, even my DH eats them and he LOVES his meat...
I must add that they do have cheese or eggs in them so not completely vegetarian, they are alsoall relatively low fat.
Mixed mushroom and Cheese risotto:
10g porcini mushrooms
200g chopped button mushrooms
1 cup boiling water
1L chicken stock
1 1/2 cups tap water
40g butter
2 tbsp olive oil
2 chopped brown onions
2 cups arborio rice
1 cup grated parmesan cheese
Put porcini mushies into a bowl and cover with hot water stand for 30mins. Drain and keep 1/2cup of mushroom liquid.
Bring mushie water, the tap water and stock to a medium sauce pan. Bring to the boil, then cover and reduce heat to a simmer. Keep hot.
Heat butter and oil in a large saucepan, cook onions and all mushrooms. Stir until onions are soft.. Add rice, stir to coat with mixture. Stir 1 cup of stock mixture cook over low heat until liquid is absorbed. Add stock 1 cup at a time and stir each time until it is absorbed. Continue until all stock is gone and rice is tender. When mixture is gone, stir in the cheese. Serves 4.
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Sesame Omlette and crispy asian salad
8 eggs
1/2cup milk (I use skim for low fat)
1/4 cup garlic chives
2 tbsp toasted sesame seeds (I use 1 tbsp)
6 cups shredded chinese cabbage
2 chopped chillis (optional)
1 lg capsicum thinly sliced
1 green capsicum thinly sliced
Dressing
2 tsp toasted sesame seeds (I use 1tsp)
1/4 cup rice vinegar
1/4 cup peanut oil
1 tsp sesame oil
1/4 cup sweet chilli sauce
Whisk eggs in a lg jug with milk chives and sesame seeds until well combined. Pour 1/4 of the mixture into a heated lightly oiled pan/wok. Cook until just set. Remove from pan/wok and repeat with the rest of the mixture to make 4 omlettes. Roll omlettes tightly and cut into 1cm lengths.
Place all ingredients of dressing in a bowl and mix well. Place 3/4 of omlettes into a large bowl and add the cabbage, capsicums and chilli. Toss with 3/4 of the dressing and mix gently to combine. Add remaining omlette on top and drizzle with remaining dressing.
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Pumpkin, spinnach and fetta frittata
4 cups coarsly chopped pumpkin
1 lg potato
125g baby spinnach coarsly chopped
200g fetta cheese crumbled (low fat if you want)
3/4 cup of grated cheddar cheese (low fat if you want)
8 eggs beaten
1 small red onion sliced
Preheat oven to very hot (200 degrees+). Grease a deep 23cm square cake tin and line with baking paper. Put pumpkin into a microwave safe bowl and cook on high for about 5mins or until tender. Place potato into a small bowl adn cook in microwave on high for 4mins or until tender. Combine pumpkin and potato in a lg bowl and add spinnach, cheeses and eggs stir to combine. Put mixture into pan and top with onions. Bake in hot oven for about 25mins or until firm.
Spinich chopped and steamed or boiled, then drained and cooled.
4-5 eggs
Milk about touch more than half a cup
Grated tasty cheese about a touch more than half a cup
3/4 cup parmesan cheese fresh or powered
sprinkle of salt and pepper
2 sheets of frozen puff pasrty, thawed out.
1 egg whisked for glazing pastry
Method
Grese a oven proof pie dish, set aside .Cook spinich and drain, then cool. In a large mixing bowl ass eggs and milk and whisk altogether just like you do scramble eggs, put in salt and pepper . Then put in all other ingredients, stir altogether. Grease your pie dish with butter then place first piece of puff pasrty into dish, poke with a fork on several spots and brush with egg all over. Then place second piece of pasrty over top of the first, I place it to go the opposite way from the first peice so it looks pretty, like a flower!! Then brush whisked egg only onto outsides pieces of pastry not the inside, only the flaps hanging over the pie dish k. Then pour in the ingredients, might seem runny and over lap pie dish, perfectly normal. Then place inside the oven for about 40 minutes or till you can run a clean knife into egg and it comes out clean.
Brocolli & Cheese Quiches
Onion Tarts with Goats Cheese (bit of work but worth it)
Baked Leeks with Cheese & Yoghurt Topping
Mushroom Gougere (a bit of work but delish) - Which translates to choux pastry ring with the most AMAZING mushroom filling.
Pumpkin, sage & cream risotto (and leftovers make GREAT arancini balls with mozzerella or soft pecorino inside)
One of my favourite favourite favourite vegetarian meals is one I stole from a cafe I went to... Pumpkin risotto (made with pumpkin soup & stock) and topped with a big slice (or two) of crumbed and fried Eggplant then topped with Napoli sauce. And it also goes well with Chicken Kiev for the not so vegetarian
Your tried and true family favourite vegetarian meals?
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