Dear friends, I need vegetarian recipes, esp. those with pearled

[japple]

couscous, bulghur and rice. I have an egg white allergy and can't use meat substitutes like soy sausages, bean burgers, fake meat patties... all that stuff that most vegetarians/vegans love, but are dependent on egg whites to hold it together.

Would love recipes for things like cabbage rolls with rice, nuts, veggies, spices or corn tortillas with great vegetarian fillings. I have googled various combinations, but haven't come up with much.

[Blues Heron]

1. black bean tacos

heat up a can of black beans (or cook your own from dry beans) Add a couple of spoons of salsa and a generous pinch of cumin, maybe some garlic, simmer for a while, serve in warm corn tortillas with grated cheese, lettuce and hot sauce. Betcha can't eat just one!

[japple]

4. Yes, I make these quite often, with onions and chiles. Pintos and red beans (Pintas Colorados), too

[Blues Heron]

2. fried bulghur

Place a quantity of bulghur in a saucepan, add water to just cover, boil covered until water is absorbed (10-15 minutes) then fry boiled bulghur in oil for 10-15 minutes, adding chunks of cheddar cheese towards the end, finishing with a few dashes of soy sauce. Allow the fried bulghur to develop a nice crust on the bottom. Enjoy!

[Granny M]

3. I am plant-based,

and never use those fake meats - too highly processed for me. There are a lot of good recipes out there. Here is a favourite of mine - Lynn's meatloaf from Engine 2 diet website http://engine2diet.com/recipe/lynns-meatloaf/

Engine 2 site has a load of good recipes. I like Oh She Glows, as well.

Good luck in your search.

[SheilaT]

5. Okay, I know this recipe isn't quite what you asked for, but I'll offer it anyway.

Butter Bean Salad from Rachael Ray

2 cans butter beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper

I am myself and enthusiastic carnivore with no food allergies, however I have many friends who are vegetarians of have various allergies. Obviously, this is a side dish rather than a main, but I hope you get a chance to try it and like it.

[japple]

6. That sounds delicious. I love limas, garlic, cumin!! Thanks

for sharing this recipe. It doesn't fit my definition of a salad, but it would be a wonderful main dish with the addition of cornbread and possibly something like cabbage or carrot slaw.

BTW, I am not vegetarian or vegan, but many of my friends are and I am trying to reduce my consumption due to the toll it takes on our environment aside from the animal welfare issues. I work in animal rescue and have a hard time reconciling the paradox of eating one species while rescuing others. I have food allergies, too, and wonder if some of those problems might be caused by the hormones and additives in US meat supply. Am fortunate that there is a local supplier of grass fed beef nearby.

[fizzgig]

7. we do roasted potato burritos from time to time

roast the taters, toss a can of diced tomatoes in with the rice while it cooks and heat a can of your choice of beans. tasty and filling.

[yewberry]

8. Israeli couscous with cranberries and pine nuts

This is essentially a Trader Joes recipe, but we like it. Vegetarian or vegan.


3 tablespoons butter or Earth Balance, divided
1/2 cup pine nuts
1/2 cup shallot, finely chopped
1 1/2 cups israeli couscous
1/2 large cinnamon stick
1 bay leaf (fresh if you have it!)
1 3/4 cups vegetable broth
1/2 teaspoon salt
1/4 cup fresh parsley, minced
1/2 lemon, zest of
1/4 cup dried cranberries
fresh cracked black pepper, to taste



1
Melt 1 tablespoon butter/EB in a large saucepan over medium-low heat.
2
Add pine nuts and stir until golden brown. Transfer to a small bowl.
3
Melt the remaining 2 tablespoons of butter/EB in the same pan over medium heat.
4
Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
5
Add broth and salt then bring to a boil.
6
Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
7
Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
8
Add the cranberries.
9
Season with fresh cracked black pepper to taste.