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!!!
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What are some vegetarian food I can cook for my parents?
- Thread starter Mystery
- Start date
right in the cherrios!
New member
you have heard of fresh fruits and vegetables?
it is not rocket science folks...
it is not rocket science folks...
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.
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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.
----
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.
----
marchingbrassgirl28
New member
Here's an idea: if you have some tofu, make a recipe you know that uses meat, but replace the meat with tofu.