Healthy, quick, vegetarian recipes please?

Im a college student who is looking for some ideas for healthy quick to make meals. I have access to a stove top, microwave, and oven. Im tired of eating pasta all the time! Does anyone have any easy recipies? Btw, I am a vegetarian, so no meat please! (I do eat milk and eggs, just not fish, poultry, or red meat)


Thanks so much!Healthy, quick, vegetarian recipes please?
Sweet Potato Burritos





Ingredients





1/2 - 1 teaspoon vegetable oil


1/2 onion, chopped


2 cloves garlic, minced


2 cups canned kidney beans, drained


1 cup water


1 tablespoon and 1-1/2 teaspoons chili powder


1 teaspoon ground cumin


2 teaspoons prepared mustard


1/2 pinch cayenne pepper, or to taste


1 tablespoon and 1-1/2 teaspoons soy sauce


2 cups cooked and mashed sweet potatoes


6 (10 inch) flour tortillas, warmed


2 cups shredded Cheddar cheese








Directions





Preheat oven to 350 degrees F (175 degrees C).





Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.





Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.


Bake for 8-12 minutes in the preheated oven.


(Can be wrapped individually and frozen, then heated in the microwave.)





Top with diced tomato, green onion and sour cream or salsa.





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Cranberry Spinach Salad





1 tablespoon butter


3/4 cup almonds, blanched and slivered


1 pound spinach, rinsed and torn into bite-size pieces


1 cup dried cranberries


2 tablespoons toasted sesame seeds


1 tablespoon poppy seeds


1/2 cup white sugar


2 teaspoons minced onion


1/4 teaspoon paprika


1/4 cup white wine vinegar


1/4 cup cider vinegar


1/2 cup olive oil





Directions





In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.





In a large bowl, combine the spinach with the toasted almonds and cranberries.





In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving.





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Double Tomato Bruschetta





Ingredients


3 roma (plum) tomatoes, chopped


1/3 cup sun-dried tomatoes, packed in oil


2 cloves minced garlic


1/4 cup olive oil


2 tablespoons balsamic vinegar


1/4 cup fresh basil, stems removed (or 1/2 teaspoon dired basil)


1/4 teaspoon salt


1/4 teaspoon ground black pepper


1 French baguette


2 cups shredded mozzarella cheese








Directions





Preheat the oven on broiler setting.





In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.





Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.





Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.





Broil for 5 minutes, or until the cheese is melted.





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Veggie Pizza with Pesto Sauce





Ingredients





2 tablespoons butter, melted


1 tablespoon olive oil


3 tablespoons minced garlic


2 tablespoons sun-dried tomato pesto


1 teaspoon dried basil leaves


1 teaspoon dried oregano


1 tablespoon grated Parmesan cheese


1 unbaked pizza crust


1 tomato, sliced


1 bunch fresh spinach, torn


1 sweet onion, sliced


1 fresh jalapeno pepper, chopped


1 (6 ounce) package feta cheese, crumbled











Directions





Preheat oven according to pizza crust package directions.





In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.





Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.





Bake according to pizza crust package directions.





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Creamy Mushrooms





Ingredients





1/4 cup butter


1/2 pound fresh mushrooms, sliced


2 tablespoons all-purpose flour


1 1/4 cups milk


2 teaspoons soy sauce


salt and pepper to taste








Directions





Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.





Serve over rice or mashed potatoes.





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Italian Vegetable Soup





Ingredients





1 cup chopped onion


1 cup chopped celery


1 cup chopped carrots


2 cloves garlic, minced


1 (14.5 ounce) can peeled and diced tomatoes


1 (15 ounce) can tomato sauce


2 (19 ounce) cans kidney beans, drained and rinsed


2 cups water


5 teaspoons vegetable broth granules


1 tablespoon dried parsley


1/2 teaspoon dried oregano


1/2 teaspoon dried basil


1 (15.25 ounce) can whole kernel corn


1 (15 ounce) can green beans


1 cup macaroni


1/2 cup grated parmesan cheese





Directions





In large soup pot, brown onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.





Stir in corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.





Can be frozen in containers and reheated, you will need to add more water.Healthy, quick, vegetarian recipes please?
I'm a pescatarian which means I don't eat meats however I do eat seafoods. Here are my suggestions.


.Almost any foods that have meat in them you can get in soy version or veggie version


.some foods you can try are Morning Star Burgers (they taste exactly like hamburgers)


.Veggie Dogs (taste like hot dogs made of soy)


.chicken nuggets/chicken patties veggie style (they taste like chicken)


You can find all of these in your local market they're easy to make and taste great.
A茂oli - Garlic Mayonnaise


Yield 1陆 cups


Time 5 minutes


Tools





* Blender or food processor


* Rubber spatula


* Covered container





Ingredients





* 1 large egg


* 3 T cider vinegar


* 陆 t salt


* 陆 t dry mustard


* 1录 c oil (vegetable, olive, and/or canola)


* 4-6 cloves garlic, minced


* 1 t lemon juice





Directions Blend the egg, vinegar, spices, and 2 T of oil for a few seconds.





Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.





Stir in the garlic and lemon juice, transfer the a茂oli into the container, cover, and refrigerate.





A茂oli is delicious on baked potatoes, French fries, steamed vegetables, and sandwiches.
I am thinking about trying this first recipe with fresh ginger and mushrooms added. It sounds excellent.





The second sounds good to me too. I picked up his recipe book at a thrift store. There is a recipe similar to the first link in it also. It has some great recipes I can't wait to try this summer.





I myself am not a vegetarian, I just do not eat much of it. But during the summer I cut out meat because it makes you hotter. Arizona is hot enough.
go on the bbc and go on the cooking programs and pick some recipies from there its wat i always do =P


GO VEGGIES!!!