Eating vegetarian doesn't mean you have to eat boring, humdrum dishes. Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables. While eating more vegetables can clearly improve your overall health and well-being, you don't have to compromise your taste buds for ordinary vegetable dishes or salads. Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
So, whether you're a conscious carnivore or a die-hard vegetarian, there's no further need to sacrifice taste for health. We've compiled a gallery of interesting vegetarian recipes for you to try with some unique ingredients and combinations to spice up your normal menu. Pair any of these dishes with a healthy summer drink and you're just one meal away from living a healthier lifestyle. For more delicious vegetarian recipes and a chance to win a signed copy of my new cookbook, New American Table, follow me on Twitter for contest rules.
Follow Marcus Samuelsson on Twitter: www.twitter.com/MarcusCooks
Susie Middleton: Keeping It Simple: Three-Ingredient Veggie Dishes
Recipes from Marcus Samuelsson - KitchenDaily
Marcus Samuelsson's recipe for best basic burger - food - TODAY.com
Recipes from New York Chefs - Marcus Samuelsson -- New York Magazine
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Good luck!
I'm a vegetarian and these were not appealing in the least.
The lentils being the one possible exception, but my lentil soup looks better!
Lentils are the world's best protein. Lentils are the world's best "brain food" and stave off Alzheimer's and dementia (Dr. Oz).
Steam dried lentils, let cool. Steam broccoli, let cool. Add to bowl. Add raw sweet corn, artichoke hearts, cherry tomatoes, tablespoon oil, salt. Add spring onions/onions/parsley if you wish. Lunch of champions. Delicious. Perfect for the summer heat when nobody wants to eat meat. Everybody will lose weight.
as a vegetarian for more than 30 years, the use of a fontina probably made with an animal rennet is suspect. the named ingredients are simply boring. the only real taste comes from the unacknowledged onions, garlic and balsamic. any vegetable is awaken by onion, garlic and balsamic. some lemon zest certainly would help to round out the flavors.
"Many plants have coagulating properties. Homer suggests in the Iliad that the Greeks used an extract of fig juice to coagulate milk.[1] Other examples include nettles, thistles, mallow, and Ground Ivy (Creeping Charlie). Enzymes from thistle or cynara are used in some traditional cheese production in the Mediterranean. Phytic acid, derived from unfermented soybeans, or genetically modified (GM) soy rennet may also be used.
These real vegetable rennets are also suitable for vegetarians. Vegetable rennet might be used in the production of kosher and halal cheeses but nearly all kosher cheeses are produced with either microbial rennet or genetically modified rennet. Worldwide, there is no industrial production for vegetable rennet. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei"
wikipedia
http://casa-giardino.blogspot.com/2010/07/zucchini-and-potatoes.html