I would like some dinner vegetarian recipes that do NOT involve these ingredents?

Garlic, Onions, Tomatoes, Lemons, Oranges, Alcohol, caffeine, cucumbers, anything with acid or mild-hot spices....Remember these recipes can NOT have these ingredients.





I have gastric reflux so my options are limited.





Thanks in advance.I would like some dinner vegetarian recipes that do NOT involve these ingredents?
lentil casserole





3 cups vegetable broth


3/4 cup lentils, uncooked


1/2 cup brown rice, uncooked


2-3 medium carrots, chopped


1/2 tsp basil


1/4 tsp oregano


1/4 tsp thyme


salt (optional)





Mix ingredients in a casserole dish. Bake covered for 1陆 hours at 300F.I would like some dinner vegetarian recipes that do NOT involve these ingredents?
That's a tough situation, girl! Well... I think your best bet would be to look for recipes that sound good, and then try to modify them so that they suit your diet. Here are some ideas I had:





You can make a burrito with rice, beans, cheese (can even get soy cheese if you want, i love Vegan Gormet brand), and whatever veggies you want-- zucchini, carrots, broccoli, cauliflower, even sweet potatoes are all super yummy in burritos. i've made this before without using any kind of salsa, because the flavors of the veggies after they have all cooked together is delicious, there's just no need.





You can also do a stir fry with tofu and veggies of your choice, maybe toss in some cabbage or bok choy too and serve with rice. A nice thai style peanut sauce would go great with that, and low acidity i would imagine.





Here's a recipe for a chickpea broccoli casserole I got from my cookbook ';Vegan with a Vengeance';. (It calls for onions, but you can obviously leave them out)





3 (16 oz) cans chickpeas, drained and rinsed


1 large onion, quarters and thinly sliced


3 large carrots, grated (about 2 cups)


1 head broccoli, cut into small florets (about 4 cups)


2 tablespoons thinly sliced chives


1/2 cup bread crumbs (preferably whole wheat)


2 tablespoons olive oil


1 cup vegetable broth


1 teaspoon salt





Preheat oven to 350 degrees F.


In a large bowl mash chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add the vegetable broth and salt, and mix one last time. transfer all ingredients to a 9 x 13-inch glass or ceramic casserole dish. Press the mixture firmly into the casserole. Cover with foil, bake for 45 minutes. Uncover and bake for 15 minutes more.


Serve it hot the day of, but it tastes good cold as well.








Hope this helps! Good luck!!
BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS





Serves 4





Ingredients:


4 field or portabello mushrooms, wiped and stalks removed


45ml/3tbsp olive oil


225g/8oz baby leaf spinach


40g/1 陆 oz walnuts, chopped


100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces


to taste salt and black pepper


to serve mixed salad leaves.








Method:





1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.





2. Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.





3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill and cook until the cheese is bubbling and golden.





4. Serve on a bed of mixed salad leaves.








Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).





this was taken from the vegetariansociety website they have hundreds of lovely meals, I am sure you will find plenty without the ingredients you need to avoid, print them out when you find them and put in a folder for future reference





Use this link http://www.vegsoc.org/cordonvert/recipes鈥?/a>





think it might be easier if you adapt some recipes.
balance of nutrition of vegetarian food should be included protein, starch, carbonhydrates, vitamins, fat, mineral n water.





-Fried mixed vegetable with bean curd: (for 2 persons)


Bean curd 2 pieces (cut into small cube)


Red Carrot 1/2 of one (cut into small cube)


Celery 2 long pieces (cut into small cube)


can corn 1 table spoon


green beans 1 table spoon


green pepper (non-spice) 1/2 no (cut into small cube)


blended egg 1 no (shred after fried)


Ginger 1 slice


Sauce 1/2 tea spoon corn flour n


few drops of seseam oil


Method:


1. Heat the pan/wok, put one table spoon corn oil, fry bean


bean curd until it slightly brown


2. Fry blended egg n shred it to similar size as other


ingredients


3. Clean the pan/wok, re-heat wok/pan, put one table spoon


corn oil, put ginger until u can smell the ginger, put carrot,


celery, green pepper, corn and green beans. Quick stir n


put1/4 tea n put 1 to 2 tbsp water. Stir it well n dish up


after 2 mins.


4. Put all ingredients n sauce together stir it well in


one minute. Dish up
Wow, you're really limited, how challenging.


Here is a simple, yet unique meal that my family enjoys (I usually have green peppers, lime juice and add crushed red pepper, but of course I will leave those ingredients out for your benefit). Use any pasta noodles you like (I use whole wheat fettuccine), cook according to directions. And for the sauce, mix approx. 1 cup of peanut butter and a couple tablespoons or so of lite soy sauce. Stir until peanut butter is completely melted. Add any veggies that you like...hope this helps!
Go to the Vegetarian Times website and check out thir recipe database.