Soup recipes and other vegetarian things.?

I was wondering if anyone knew any easy vegetarian recipes? Like a meatless three bean chili, or soup, or any other recipes without meat. I'm also a big fan of tofu, so if any one knows anything with tofu in it, something easy. one other thing, nothing with nuts or coconut cuz im allergic. thanks!Soup recipes and other vegetarian things.?
heres several for you to try the chili is tops!





Three-Bean Salad


“The All American Bean Book” Ted Waskey





1 cup green beans, cut into 1” pieces and blanched, still warm


2 cups great northern beans, cooked drained and still warm


2 cups Idaho red or kidney beans, cooked drained and still warm


½ cup olive oil


½ cup red wine vinegar


2 cloves garlic, finely minced


¼ tsp. oregano


Salt and pepper to taste


1 large Spanish onion, sliced thin


½ cup celery sliced thin





You can substitute garbanzo beans for the green beans if you like.


Combine beans in a large bowl. In another bowl combine remaining ingredients but sliced onions and mix well with a wire wisk or pulse in a blender or food processor. Add to bean mixture with onions and toss to mix well. Cover and refrigerate overnight for best flavors and results.





Whistleberry Pie


Neal Humphry





1/2 cup Anasazi beans, cooked until tender (about 3-4 hours with this variety, no pre-soaking necessary).


4 egg yolks


1 cup brown sugar


1 tablespoon pumpkin pie seasoning


1 tablespoon Mexican vanilla


1 cup corn syrup


1 pie crust





For a 10'; DO, prepped with baker's parchment under a pie crust so you can lift the result out.





I've had to use a blender to get a full puree. I start with all ingredients and then add the beans after I've mashed them up a bit so I don't burn my blender up.





Whip four egg whites until stiff and then fold in the whistleberry puree. When mixed, pour it into your pie crust. Leave about 1/2 inch space up to the rim of your crust because it will expand. You might have enough mix for two pies, I'm still working out some of the details.





Bake with six-seven bottom briquettes in a circle next to the edge of the pot, 13-15 briquettes around the rim on top. Takes about 30-40 minutes.





Serve with whipping cream topping.





Quick Dutch oven Vegetarian Chili





1 28 oz. can crushed tomatoes


2 15 oz. cans pinto beans, 1 drained 1 not


2 15 oz cans red kidney beans, 1 drained 1 not


1 15 oz. can garbanzo beans, drained


1 15 oz can black beans, drained


1 14 oz can yellow or white hominy, drained


1 6 oz. can tomato paste


1 4 oz. can mild green chilie peppers (Ortega)


2 medium onions, chopped


2 medium zucchini, halved lengthwise and sliced


1 to 2 Tbs. chili powder


1 tsp. cumin


1 tsp. granulated garlic


½ tsp. sugar


Salt and pepper to taste





In a 12” deep Dutch oven, combine all ingredients but the toppings. Bring to a boil, reduce heat to a simmer; cover and simmer 30 minutes.


Serves 6 to 10





Traditional Rice Stuffed Grape Leaves





1 16 oz. jar grape leaves


6 Tbs. olive oil


1 medium onion, finely chopped


½ cup green onions, chopped


1 cup long grain rice, uncooked


2 cloves garlic, minced


1 tsp. cumin


6 Tbs. fresh fennel, chopped


½ cup fresh dill, minced


½ cup fresh flat leaf parsley, minced


1 ½ tsp. dried mint


Salt and pepper to taste


4 to 5 cups water


Juice from 2 lemons, strained





Gently wash grape leaves under cold running water to remove the brine. Bring enough water to a boil to cover the grape leaves and add leaves to hot water. Remove from heat and let stand 5 minutes. Remove to a colander and rinse with cold water, then drain in colander very well.


In a large cast iron skillet, heat 2 Tbs. olive oil over medium high heat. Saute onions and green onions until translucent. Add rice and continue to sauté until rice is a light brown color, stirring frequently, about 3 to 5 minutes. Reduce heat to medium and add garlic, cumin, salt, pepper, and 2 cups hot water. Cover and simmer until rice is cooked through but firm and water is absorbed. Remove from heat and let cool completely. Mix in fennel, dill, parsley, and mint. Add 2 Tbs. olive oil or 1 raw egg to keep rice moist during further cooking.


Prepare the Dutch oven by putting 2 Tbs. olive oil and 3 Tbs. water in the bottom of the pot. Sort out damaged or torn grape leaves and place in the bottom of the Dutch oven to completely cover the bottom. Remove any stiff or hard stems from leaves before using.


To stuff the grape leaves, place 1 tsp. of the stuffing in the center of one grape leaf. Fold the bottom(stem end) of the leaf up over the stuffing. Next, fold the left then right sides over each side of the stuffing to form a sort of envelope. Roll the grape leaf and stuffing up to the top of the leaf to close. Place each stuffed grape leaf in the Dutch oven, seam side down and repeat until all the grape leaves or filling is used up. Sprinkle lemon juice over the top of the stuffed grape leaves and add about 2 cups of water. Place a glass plate over the top of the grape leaves to keep them from floating and opening up. Cover and bring to a boil then reduce heat to simmer over medium low heat for about 2 hours, until rice is cooked through and leaves are tender. Serve warm or cold and with a béchamel sauce.


Makes about 60





Kung Pao Tofu





1 Tbs. rice wine


1 Tbs. peanut oil


1 Tbs. soy sauce


½ tsp. kosher salt


1 Tbs. cornstarch


1 package extra firm tofu, drained and cut into 1/2'; cubes





In a Zip-lock bag combine the above ingredients and close bag. Shake well to combine, place in a refrigerator for 20 to 30 minutes.





3 Tbs. light soy sauce


2 Tbs. rice wine


3 Tbs. rice vinegar


2 Tbs. sugar


2 Tbs. Hoisin sauce


2 Tbs. peanut oil


4 dried red chilies, stems removed and halved


½ inch piece ginger, peeled then mashed


1 clove garlic, peeled and mashed


1 green onion, cut in ½ inch pieces; greens julienne for garnish


¼ c. roasted peanuts or cashews


2 Tbs. vegetable stock


1 Tbs. cornstarch, combined with vegetable stock to make a slurry


¼ cup carrots, cut into matchstick pieces


¼ cup celery sliced thin on the bias


¼ cup water chestnuts, sliced





Heat a 10” Dutch oven or wok over high heat, add peanut oil, heat until almost smoking. Add red chilies, garlic, ginger, and whites of green onion for 30 seconds. Add carrots, celery, water chestnuts and tofu. Stir fry 1 to 2 minutes until tofu is lightly browned. Add the sauce and bring to a boil, add nuts and slurry, stir well.


Remove from heat when sauce turns glossy. Transfer to serving platter and garnish with onion greens. Serve with hot rice.


Serves 2 to 4Soup recipes and other vegetarian things.?
Just substitute mushrooms (portabella are great) or tofu for the meat in your favorite recipes. I make meatless tacos and burritos by just using october or kidney beans in place of the meat.
this is one soup recipe





Incredible Vegetable Soup





Ingredients:


1 yellow zucchini, chopped


3-4 large carrots, chopped


1 cup uncooked brown rice


1 15 ounce can diced tomatoes (undrained)


1/2 small cauliflower, chopped


1/2 cup diced onions


1-2 tbsp olive oil


1 tsp minced garlic


1 49 1/2 ounce can chicken broth


1-2 tsp oregano


1-2 tsp Italian seasoning








Method


Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini, and cauliflower. Add broth, rice, and tomatoes and bring to a boil. Simmer 35 minutes or until rice is soft. Add seasoning.











Notes:











Number of Servings: 4-6





Here's another one





Spinach Potage with Dill And Lemon Zest





Ingredients


1 medium Vidalia or Spanish onion, finely chopped


2 teaspoons canola oil


1 cup water


2 cans fat-free chicken broth


1/2 teaspoon finely grated lemon zest


3 medium russet potatoes, peeled and diced


8 ounces washed and ready to use fresh baby spinach


1 cup whole or 2% milk, or Silk soy milk


1 cup half-and-half, regular or fat-free as preferred


1 8 oz container reduced-fat sour cream


Garnish:


Finely chopped dill and/or finely grated lemon zest





Method


In a 3 quart saucepan combine onion and canola oil, and saute over medium heat for 5 minutes or until tender and translucent. Add water, chicken broth, lemon zest and potatoes. Cover and simmer 15 minutes or until potatoes are tender. Add spinach and cook 5 minutes. Cool mixture for 10 minutes then pour into a food processor and pulse until mixture is finely chopped. Add the milk, half and half, and sour cream. Process until smooth, transfer to a saucepan and heat gently over medium-low heat. Sprinkle each serving with chopped dill and finely grated lemon zest.











Notes: Serve with a warm crusty loaf of country-style bread on a cold winter's night











Number of Servings: 6