hi! okay long story short. i was a vegetarian last year but wasn't getting enough protiens and my dad pretty much made me eat meat i want to be a vegetarian again and i can cook more but not much. i want soup but don't know how to make it please tell me how to make soup thanks
Yes, I know quite a few good vegetarian recipes. I would suggest you go to http://vegweb.com and start looking at the recipes there. They are all vegetarian and they are all good.steamed veggies of your choice warm up some peanut butter with honey and pour over
Cook hamburgers.My favorite thing to make is rice and beans. Here's what I do: (1) Put a pot of rice on stove to boil. (You know to make rice, right?) (2) in a frying pan, fry (in canola or olive oil) one diced onion, one diced green pepper and one diced garlic clove. Put garlic in last so it doesn't get overdone. (3) Fry above until somewhat soft. If mixture gets dry, add a touch (no more than tablespoon) of vinegar. (4) Add can of beans. I usually use kidney beans but sometimes pinto beans. Black beans would probably also be good. Use entire contents of can. Cook on relatively high heat until the moisture mostly evaporates. (5) Serve and eat when rice is done. A little hot sauce is a nice addition. Of course, there are always Gardenburgers and innumerable ways to serve vegetables over pasta. Congratulations on your weight lost!
(VEGETARIAN PAELLA) it tastes so great..!!! Ingredients * 2 teaspoons olive oil * 8 ounces soy sausage, cut into 1-inch pieces * 2 cloves garlic, minced * 1 cup marinated artichoke hearts, quartered * 1 cup sliced yellow squash * 1 cup baby squash or sliced zucchini * 1 cup sliced carrots * 1 bunch asparagus, ends trimmed, cut into 2-inch pieces * 1/2 cup frozen green peas * 14-ounce can diced tomatoes * 6 to 8 saffron threads * 1/2 teaspoon paprika * 2 bay leaves * 2 cups cooked rice * 1/2 cup reduced-sodium vegetable broth * 1/4 cup chopped fresh parsley leaves * Salt and freshly ground black pepper Directions Heat oil in a large paella pan or skillet over medium-high heat. Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper. it seems like alot but its easy to make.!These some vegan recipes http://www.vegcooking.com/planet.asp
This is a soup that was used in an old diet fad that was called the Mayo diet I believe - IN NO WAY am I recommending the diet - but it is a good healthy kind of soup you might enjoy. I have always liked it. Cabbage Soup 6 large green onions 2 green peppers 1 or 2 cans diced tomatoes 1 bunch of celery 1 envelope of dry onion soup mix 1 or 2 bouillon cubes (some versions specify low-sodium vegetable flavor) if desired 1 large head of cabbage 1 8-oz can of V-8 juice (optional) Preparation of the soup is simple. Vegetables are cut into small pieces and covered with water (and V-8, if desired) in a large pot. The mixture is brought to a boil and simmered for 10 to 15 minutes or until vegetables are tender. Parsley, Worcestershire sauce, and/ or black pepper may be added to taste.get some butter nut squash. quarter it, seed it and peel it. Coat with a little bit of olive oil, salt. Bake in the oven for like 45 minutes or until cooked through and browning. Now put in a blender along with some vegetable stock and blitz to your favourite consistancy. reheat in a sauce pan and add some cream, salt, and nutmeg. and there you go. It's simple and great.
just add vegetables to any pot in chicken BROTHFor a quick veggie soup put Cauliflower yellow and green beans zucchini carrots celery green onions, in a pot and boiling them in chicken broth, I like to put the mrs. dash seasoning in with it as well.
Smoked Vegetarian 2 quarts apple juice 1 pound brown sugar 1 cup kosher salt 3 oranges -- quartered 4 ounces fresh ginger -- thinly sliced 15 whole cloves 6 bay leaves 6 cloves garlic -- crushed 110-140lb Vegetarian (women taste better than men) vegetable oil -- for brushing vegetarian cotton rope -- for tying the vegetarians legs behind her head. Once you have found a vegetarian for harvest, hit them in the back of the head with a hammer. This way you dont bruise any of the meat. Clean the vegetarian by making a small cut above the anus and cutting up towards the breast plate. Once you have removed the innards, save them for gravy. Now build a large BBQ pit, and put an apple in the vegetarians mouth. A 110lb Vegetarian should take about 14 hours to smoke over a low fire, While the vegetarian is smoking, mix all of the other ingrediants together and baste the vegetarian at least once an hour. Good luck!
http://www.vegetariantimes.com Also, watch shows like 30 minute meals with Rachel Ray on the Food Network. Many of her meals can be converted into vegetarian by using veggie broth, mock meat, tofu, or grilled veggies. I also love cheating on "cooking". I'll take a Trader Joe's bag of stir fry veggies, their asian cooking sauce, some fake chicken and cook it in a wok. Then, I serve it over brown rice. Yum! For Pasta, I buy a nice high end pasta sauce, sautee some garlic, chop some fresh basil & mushrooms, and add these to the sauce. Then, I add a dollop of Marscapone or light Goat Cheese to the sauce. Mix with pasta and yum.SALAD ive been eating it for four years and i have lost 150 lbs
ckicken noodle soupwhat.. ? ? just do not use any meat soup IS water and vegetables It is possible you can NOT use milk, , eggs or butter also Why don't you phone her and ask. . Then you can ask her to come early and help teach you. . Wow that sounds powerful. .
Basic Bean Soup 1 pound dry Great Northern beans 8 cups water 12 baby carrots 1 cup chopped onion 1/2 pound chopped ham 1/4 cup ketchup salt and pepper to taste 1 In a large bowl, combine the beans with the water, cover and let soak overnight. 2 In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste. --- Black Bean Soup 1/4 cup Olive Oil 1/4 cup Yellow Onion, Diced 1/4 cup Carrots, Diced 1/4 cup Green Bell Pepper, Diced 4 Beef Bouillon Cubes 1 cup Boiling Water 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained 2 tablespoons Cooking Sherry 1 tablespoon Distilled White Vinegar 2 tablespoons Worcestershire Sauce 1 tablespoon Sugar 2 teaspoons Garlic, Granulated 2 teaspoons Salt 1/2 teaspoon Black Pepper, Ground 2 teaspoons Chili Powder 8 oz. Smoked Sausage, small dice 1 tablespoon Cornstarch 2 tablespoons Water In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish. --- Curried Avocado Soup 8 very ripe avocados 2/3 cup lime juice 2 cloves garlic, crushed 2 tablespoons mayonnaise 1 tsp. curry powder 2 cups heavy cream 2 cups chicken broth 1/4 cup minced fresh parsley 2 tablespoons minced fresh coriander or 1/2 tsp. dried coriander 1 tsp. Tabasco sauce White pepper, to taste In blender or food processor, purée avocados, lime juice, garlic, mayonnaise and curry powder until smooth. Transfer mixture to large bowl or tureen. Stir in cream, broth, parsley, coriander, Tabasco sauce and pepper. Cover with foil and chill for up to three days. --- Fresh Tomato Bisque 2 lb. ripe tomatoes (about 6) 1 onion, sliced thin 1 tablespoon butter 1 bay leaf 1 tablespoon brown sugar 2 whole cloves 1 tsp. salt 1/2 tsp. black pepper 1 tsp. chopped fresh basil 1 pint light cream 1 cup milk 6 large toasted butter croutons 2 tablespoon chopped chives Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves and transfer mixture to blender to purée (or strain through a coarse sieve). Add cream and milk and heat through. Serve topped with toasted butter croutons. --- Cream of Sweet Potato Soup 4 sweet potatoes (about 1 pound each) 8 cups water 1/3 cup butter 1/2 cup tomato sauce 2 tablespoons half and half 2 teaspoons salt 1/8 teaspoon pepper dash thyme 1 cup cashews (split in half) Preheat oven to 375F. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15?20 seconds, but you don't need to mash them until they are entirely smooth. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50?60 minutes. Cashews should be soft. Serve piping hot.leek and potato soup, its my favourite soup everrrr!!! You need a leek and a potato per person who you are serving for! Single cream Chicken/vegatable stock Onion If you search the recipe online you will find the one that suits you best, for the amount of people you are cooking for ! Hope this help xxx