Vegetarian Recipes?

[Disneyphile]

Hey there,

(No, I'm not about to give up my bacon.)

I was wondering if any of you have some great meatless recipes that you like?

I want to eat healthier, and I cannot stand fish, so I'd rather substitute some meaty meals with hearty vegetarian ones.

We're not opposed to cooking with meat substitutes that actually taste like meat, so please share your fave brands of those as well.

A friend of ours made us some really awesome faux chicken gravy and biscuits for breakfast last month, and it was really yummy, and didn't wreck havoc on my stomach or taste buds, and also didn't drain my energy. Ken really liked it too, so we're going to make it from time to time. It had chunks of fake fried chicken in it that actually tasted like fried chicken! So, we're looking for more foods like that.

[Ghoulish Delight]

1 package firm tofu
juice from 2 limes
3 Tblsp peanut oil
3 Tbpsp rice vinegar
1/4 cup soy sauce
1 tsp dried ginger (or use fresh, not sure how much is equivalent)
salt
pepper
2 heads of bok choy, coarsely chopped
mushrooms, cut into largish chunks
2 cloves minced garlic


Drain the tofu, cut into small cubes (no bigger than 1/2 inch). whisk together lime juice, 2 Tblsp of the oil, rice vinegar, soy, ginger, salt and pepper to taste. Add the tofu and stir until the tofu is well coated in the sauce. Let sit for at least an hour.


Over medium-high heat, heat a large frying pan or wok, add remaining peanut oil. Once the oil is hot, add garlic, stirring to keep it from burning. When it starts to brown, add bok choy. Stir over the heat. Once the bok choy begins to wilt, add the mushrooms. Continue to stir until mushrooms just begin to heat up and cook. Dump the tofu (along with the lime/soy mixture) in. Cook, stirring, until mushrooms are done to your liking and liquid has reduced some.

For a thicker sauce, after the tofu has soaked, strain the liquid out and whisk in 2 tsp of corn starch before adding it to the pan.

[blueerica]

This reminds me that I really want to look up a recipe I caught on Ultimate Recipe Showdown. Some sort of vegetarian chili with cashews. I really thought it could have won: the judges loved it, and it looked fantastic.

As for me, I pretty regularly go veggie, but I don't generally cook by recipe. I am a big fan of squash, and just love to throw veggies together to steam, sautée, grill.. Oooh, how I love me some grilled veggies. Grilled Eggplant with a little bit of olive oil and seasoning.. YUM! Okay, I think I'm just getting hungry...

I don't know if you like Asian styles of cooking, but I sometimes will season and cook up a little firm tofu to go with my stir fry. You can also buy some tofus that are fried and extra dry to use in cooking for texture, and they really taste quite good.

I've always had the opinion that good vegetarian cuisine is dependent upon using the right seasonings. I'll keep me eyes out for that chili recipe.

I am also sure that BTD has some excellent recipes up her sleeve, and probably more than a few others!

[Ghoulish Delight]

I don't know if you like Asian styles of cooking, but I sometimes will season and cook up a little firm tofu to go with my stir fry.Hey, that's a good idea!

[blueerica]

Okay, I think I found it! I am soooo making it later this week!

Recipe found here (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_129746,00.html)

1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon each chipotle chili powder and red pepper flakes
14 ounces extra-firm tofu, frozen and thawed
2 (14-ounce) cans diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 (4-ounce) can diced jalapenos, drained
1 (4-ounce) can green chiles, drained
2 (14-ounce) cans black beans, drained and rinsed
1 (14-ounce) can dark kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews
Salt and freshly ground black pepper

Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional

In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

[blueerica]

That Thai stir fry looks good. Hrmm... I am hungry...

[BarTopDancer]

With summer you can grill veggies. I like to grill asparagus, squash and tomatoes with a bit of lemon and garlic.

Mushroom stir-fry. I go to a Japanese grocery store and buy all sorts of fresh mushrooms - enoki, ****aike, oyster and a can of straw(much cheaper than the regular grocery store). Cube some tofu (I like extra firm but YMMV) and let the tofu marinade in Ponzu sauce for an hour or two.

Heat a pan, add tofu, let it heat up a bit, add mushrooms, cook till done. You can add more ponzu sauce to taste/for more liquid. I also add a bit of oyster sauce and Chinese 5 spice.

I also recommend Linda McCartney's cookbook (the non-American recipe one, I forget what it is called) and Vegan with a Vengeance). Neither are preachy, and both have great recipes.

Morning Star farms also has some great frozen things. I prefer the "Gardenburger" brand over Boca (texture). You do need to be careful with the frozen meatless substitutes too, they may seem healthier, but not all of them are healthier.

Chili is also really easy to make veggie. I posted a recipe around here somewhere. I think in Morri's crockpot thread. I'll see if I can find it later (unless someone wants to find it for me).

[Gemini Cricket]

Meatless food? Ugh! That's like dickless sex.

:D


I'm kidding.

[Morrigoon]

And both are to be had in abundance in the right neighborhoods ;)

[Disneyphile]

Morning Star farms also has some great frozen things. I prefer the "Gardenburger" brand over Boca (texture). You do need to be careful with the frozen meatless substitutes too, they may seem healthier, but not all of them are healthier.One of the big differences it has to have for me is no cholesterol and very little, if any, saturated fat.

I just want to "pad" the days when I go on a meat smorgasbord, so I can continue to enjoy all my fave foods without increased health risk.

The faux fried chicken that we liked comes in a can (http://www.kelloggs.com/cgi-bin/brandpages/product.pl?product=374&company=41). It seriously tastes like real fried chicken, but has 0 cholesterol. That's a huge plus to me. :)

And now, I'm totally wanting some stir fry. :snap:

[Moonliner]

Cheese pizza?

[MouseWife]

I was just at Henrys' and I think they had the 'chicken' like we've had at Sipz, that comes in an orange chicken bowl. It was in the freezer section by the gourmet frozen pizzas.

What we've used, I am pretty sure, is the 'Smart' 'meat'. It is a 'ground beef' type and you can cook it up like ground beef; we've had enchiladas, spaghetti, and really, if there are a 100 ways to make groundbeef, then, I would figure the same for this stuff.

We also stock up on 'Smart' lunch meats for the kids who are Vegan.

BTD, good point about the cholesterol. I need to go and read the boxes, check the sodium, etc. Even the 'Veganaise', I wonder if that is really better or just Vegan? Hmm....

[Not Afraid]

I actually prefer to cook vegetarian meals (and salads are especially fun for me). I have gobs of great vegetarian cookbooks - all of the "Greens", all of the "Moosewoods" and, for the past few weeks I've returned to making veggie meals (or meals that omitting meat would not be a problem). I tend to make a lot of what I call "Hippie Hash" which gets made in a iron skillet so it cleans up easy too. It's different each night and it all depends on what combination of ingredients I use. But, the general ingredients are:


lots of garlic
Variety of veggies sauteed
some sort of legume or grain or starch (rice, lentils, quiona, beans, couscous, pasta)
spices
maybe cheese - depending on the flavor combination
If I add meat, it is usually marinated or spiced in some way.I think that is what brad is getting tonight. He can report back.

[3894]

We eat vegetarian food probably 4 nights out of the week. It isn't a conscious choice; it just happens.

My favorite is a beautiful baby lettuce salad with dried blueberries and/or cranberries, a little high-quality grated parm, all tossed with vinaigrette. On top, you put a couple of rounds per person of warm, breaded goat cheese (rolled in panko bread crumbs, either browned in the pan or the oven). Add a slice of bread and you're done.

[Disneyphile]

NA, that "Hippie Hash" sounds divine.

I dearly love grilled veggies (except eggplant), but I don't always get time to go outside and cook 'em. Sounds like I need to get more into sauteing them.

[Strangler Lewis]

Just the cautionary note that one can become quite the Buddha on vegetarian cooking if you don't mind the amounts of white rice, pasta, oils, etc. The last two vegetarian restaurants I've been to up here have been good, but they've had absolutely sick portions--like they're apologizing for something.

[Not Afraid]

I don't do a lot of grilled veggies because of the oil that makes them so good. I will use a tiny bit of good oil to saute the garlic, but I'll add water or broth instead of oil for the veggies.

[Stan4dSteph]

I had a really good one the other day at a friend's house.

There was basmati rice cooked in vegetable broth. Place that in a baking dish and cover with what I think was Swiss chard that has been steamed in a pot on the stove, then cooked with a little fresh garlic and olive oil. Pour over that a sauce made from lemon juice, sour cream, and freshly grated Parmesan cheese. Bake in an oven. I think that's it. There wasn't a recipe so I'm not sure about amounts, or temperature etc. It tasted really yummy though. Sorry for being vague.

[Snowflake]

I don't do a lot of grilled veggies because of the oil that makes them so good. I will use a tiny bit of good oil to saute the garlic, but I'll add water or broth instead of oil for the veggies.

Actually, I do not use much olive oil at all when I roast veggies in the oven. Not quite the same as grilling them if you are talking over a flame. Tossing well with herbs a scant tablespoon of oil will do and a good 375 oven. All you really need to do is make sure the veggies are in one layer.

Fire roasting eggplant and peppers on the stove is painless and grease free, as well. Just a bit of stove mess to clean up. I just made babghanouji last night, tres yummers.

I concur with NA, Moosewood and the Mollie Katzen cookbooks are lovely. But almost any cookbook you pick up will have good veggie receipes or ones that are easily adaptable to veggie cooking (except probably, Emeril or Paula Deen, ew). I do have some nice Indian cookbooks and I still swear by my first veggie cookbook, Madhur Jaffery's original world of the east vegtarian cooking (http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Cooking/dp/0394748670/ref=pd_bbs_sr_5?ie=UTF8&s=books&qid=1204642158&sr=8-5). There are so many yummy recipes in this cookbook I think you could cook a different one every day for at leat a year or two and not duplicate. It certainly helped me develop a taste for many ethnic cuisines (not always a good thing judging by my current weight).

It's only 6:30 and now I want some ratatouille :(

[LSPoorEeyorick]

I was about to suggest roasting, too (before I got to SF's post) if you like grilled but don't always want to use a grill.

We (obviously) have lots and lots and lots and lots of great recipes that are vegan, tasty, and healthy. When you have some time and would like some company, we would love to have you over and cook for you, and have a recipe-sharing night.

There are some pretty simple switches you can make to some heart-healthy products without noticing too much after the adjustment. Soybean-oil margarine (we use Earth Balance brand) has no cholesterol and I think it's really, really tasty. If you like mayonnaise (or things like potato salad) we've been extremely impressed with Veganaise.

[LSPoorEeyorick]

Thinking back on some of this stuff - I agree that fine roasted veggies can be had with very minimal amounts of oil. And olive oil is about the best kind of fat you can have. The key to excellent roasting is the fresh herbs. Rosemary is wonderful with baby carrots, for instance.

But rather than saute, I highly recommend buying a nice steamer. Wonderfully tasty veggies of all kinds can be steamed. I particularly enjoy broccoli with a little lemon pepper.

My #1 recommendation for vegetarian eating is to shop at a farmer's market. You're buying locally, which is great because you're getting stuff almost right off the vine AND it's good for the economy. Flavors are stronger, more delicious than what you can get at a grocery store. And generally, it's cheaper, providing you take a little time to look at and compare what the different farmers have to offer. If not a farmer's market, a produce "co-op" like NA/E use gives the same kind of freshness to your meals.

When it comes to protein, there's all kind of good stuff. Definitely look at the labels for the Morningstar Farms meat replacements (and the equivalent.) (As you know, calories are generally the most important consideration for intake, and two hamburgers are two hamburgers, whether they're made out of cow or plant.)

I like to slice up baked tofu on whole wheat bread with mustard and some crisp veggies for a small lunchtime meal. (Almost like a mild cheese sandwich.)

I love lentils. Our farmer's market has a stand called Jazzy Sprouts, and they make this terrific "living trail mix" made of sprouted raw lentils that is delicious on salads and mixed up with a little low-fat dressing as a side dish.

One great way to sneak a little veggie protein into your meals is blending silken tofu into sauces and soups. You hardly notice it's there, it's creamy and good for you. If you love spaghetti and don't want to cut it out of your diet, consider trying some soy noodles (not terrific but they'll suffice) with some tomato sauce blended with silken tofu.

I love dairy, but I shouldn't have a whole lot and Tom can't have any at all. Blended veggie "cream" soups trick me and treat Tom. We make a really yummy cauliflower/watercress "cream" soup...


2 tablespoons Earth Balance (or less, to reduce calories)
1 small onion, coarsely chopped (about 1 cup)
1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets
2 cups low-sodium veggie broth
2 1/2 teaspoons coarse salt
freshly ground black pepper
1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish

Melt Earth Balance in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, broth, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.

Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

[Not Afraid]

I pretty much stay away from the "fake meat" products. If I want meat, than a lean cut will suffice - just watch the portions. I use a lot of buffalo meat when I'm craving red meat. It is much lower in fat than beef or poultry and it's delicious. TJ's has frozen buffalo burgers that are delicious. I often grill then and serve with lentils and a pile of fresh greens. Portabello Mushrooms are also very "meaty" alternatives.

My favorite way to bulk up a salad is to add garbanzo beans and sunflower seeds. When I had an office job, I'd make a big salad with lots of goodies (I'm talking 10 different kinds of veggies) and add a small can of tuna packed in water and a dressing made with Tahini, lemon juice and garlic. Scrumptious!


I don't use a lot of tofu and I've almost completely cut bread out of my diet. Cheese - well, it's never going to leave me, I just try to use it sparingly. I'd rather have real cheese than the low-fat varieties (yuck). However, string cheese makes for a good and filling snack.

The big changes I've been trying to make is no bread, less dairy (and only non-fat varieties when I do eat it), less meat and only leaner cuts, and LOTS and LOTS of veggies, better grains (rice is ALWAYS brown), and always eating breakfast. I also only drink water plus 2 cups of coffee in the am.

I don't eat enough fruit, I eat too much chocolate (I just need to limit portions) and I love me some andouille sausage. Oh, and I am known to pinch hit with fast food once in a while.

[LSPoorEeyorick]

I pretty much stay away from the "fake meat" products. If I want meat, than a lean cut will suffice - just watch the portions.

I mostly agree - though those wishing to lower their cholesterol may appreciate the meat replacement stuff has little to no cholesterol. Even buffalo has a lot of cholesterol (those Trader Joe's burgers have 35% of the daily allotment for cholesterol per serving, 105 mg.)

[Alex]

If you love spaghetti and don't want to cut it out of your diet, consider trying some soy noodles (not terrific but they'll suffice) with some tomato sauce blended with silken tofu.

Or consider making spaghetti with spaghetti squash instead. I won't lie and say it is just like eating pasta, it is definitely something unique. BUT, in my opinion, just as good in its unique way.

[Snowflake]

Or consider making spaghetti with spaghetti squash instead. I won't lie and say it is just like eating pasta, it is definitely something unique. BUT, in my opinion, just as good in its unique way.

I do this and you're right, a good old fashioned dish of spaghetti and red sauce it's not, but it does okay. Also with shrimp, garlic and red pepper and olive oil.

I do still eat some pasta, I've been making whole wheat and it does have a denser, nutty flavor I like. And I eat less of it, which is good. For me, I guess, it is much more filling.

Chocolate, I can wean myself from. Cheese has been the hardest as bread. I love good artisan bread and I'm within smelling distance of several good bakeries and (unfortunately) 2 really fine French Patisseries.

Today, I had a stuffed portabello from Mollie Stones (sort of like Bristol Farms). It was decent, but it gave me a great idea to make my own version, with much less cheese (parmasan instead, more bang for the flaor buck) and stuff with cous cous and roasted mushrooms and other veggies.

[BarTopDancer]

I second LSPE's Farmers Market suggestion. I also suggest shopping/wandering at Henry's or Sprouts (I like Henry's better) for veggie items.

I like the whole grain pasta from Trader Joe's.

A great summer receipe is a pasta veggie salad.

Cook and cool some angel hair pasta (just enough for a very small portion)
Cut up any hard veggies that you like (squash, zucchini, bell peppers, tomatoes, whatever).

Mix pasta and veggies together. Add a serving of tuna if desired.
Dressing is 2 tbsp Italian and 1tbsp balsamic vinegar. But really it's to taste. Be aware of HFCS in the italian dressing though (I've not yet looked for one without it. Trying to finish what have first).

[LSPoorEeyorick]

Yeah, I agree about the store-bought Italian. You might consider going olive instead. Some fresh herbs along with the oil and balsamic will make it even tastier!

Another favorite dish that seems sinful but really isn't bad for you is vegan risotto. A cup of it is about 300 calories, and because the slow-cooking of the rice is what makes it creamy, there's no need for cream or cheese. Tom is excellent at experimenting with different risotto flavors, from garlic and pea sprout to fresh mushroom to asparagus to sun-dried tomato... I think it's the tastiest thing he makes.

[Snowflake]

Dressing is 2 tbsp Italian and 1tbsp balsamic vinegar. But really it's to taste. Be aware of HFCS in the italian dressing though (I've not yet looked for one without it. Trying to finish what have first).

BtD

Get a squeeze bottle (like the old tried and true ketchup and mustard kind of squeeze bottles)
In a bowl with a pour spout or lid
grate a small clove of garlic, add herbs of choice, a little salt and pepper, and a pinch of sugar (or some honey) put enough balsamic to fill the squeeze bottle 1/3 full, add 1 heaping tablespoon of good dijon mustard, whisk it to gether, pourr into the bottle, then add olive oil to taste, shake like mad and you have a great simple dressing.

ymmv, but this is what I do and it beats the hell out of anything you can buy in a bottle.

also simple vinegrette of wine vinegar of your choice, olive oil, herbs and seasoning, shake it up, enjoy.

old and even more simple standby, lemon juice, olive oil and salt. On baby rocket and frisee and other greens, all you need is a dash of pepper and it's good to go (and makes a great sandwich with a few pieces of feta and a sliced tomato)

[Not Afraid]

I realized I posted above in the wrong thread. It's confusing have 2 "healthy" threads at once. I think I need to go read the bacon thread in entirety once again and start a thread about chocolate to offset these issues. :)

I use very little (if any) oil in my salad dressings any more. If I do use oil, I go for one with lots of flavor (sesame, garlic, herb flavored olive oiles, truffel oil, etc). I use various versions of this recipe. I haven't purchased salad dressing (with minor exceptions) in about 10 years.

OIL - FREE SALAD DRESSING
1/2 c. balsamic, champagne, red wine or other vinegar
lots of freshly ground black pepper
a pinch of salt
a scant pinch of sugar
2 cloves garlic or shallots finely chopped (2 tsp.)
2 tsp. Worcestershire sauce
1 tbsp. Dijon-style mustard
2 tbsp. fresh lemon juice
1/4 c. water
Fresh herbs as desired

Combine all ingredients and mix well.

VARIATIONS: Try different types of vinegar, for a creamy dressing, add plain non-fat yogurt and blend well. Experiment with adding tahini, soy sauce, tamari, orange juice horseradish, salsa, tobasco - I consider all of these items "freebies".


If you want to be bad, add gorgonzola ti the dressing and put walnuts in your salad. :evil: (And THAT, my friends, is why I have an extra 30 pounds on my - that and the fact that I'm 45 and went through hell recently). Of course, if I didn't do the small things I always do, I'd probably be as big as my couch by now! I have to be graateful for something.

[Snowflake]

If you want to be bad, add gorgonzola ti the dressing and put walnuts in your salad. :evil: (And THAT, my friends, is why I have an extra 30 pounds on my - that and the fact that I'm 45 and went through hell recently). Of course, if I didn't do the small things I always do, I'd probably be as big as my couch by now! I have to be graateful for something.
[/COLOR]

Thanks for the tip. I will try it with water rather than oil. Mustard is the great emulsifier!

Now, neither walnuts nor gorgonzola (gor-GON-zo-la as Wallace would say) are bad for you. In moderation is the key, but walnuts are filled with good oil, gorgonzola is just good, period!

[Not Afraid]

Oh, if you want a thicker dressing, get some guar gum from the health food store.

As for Walnuts, I love all nuts. If I'm really hungry, I'll eat about 7-10 tamari almonds before I eat and I don't gorge myself at dinner. However, keeping it under 10 is VERY difficult. Roasted almonds in a salad made with citrus is also delicious!

[Morrigoon]

I have to agree with NA on avoiding the over-processed (eg: fake meat, reduced fat cheese, etc.) products. But that's my own personal health campaign, so I'm biased ;)

I find that the "real" forms of things are more satisfying both in taste and fullness, so you can eat less of it and usually walk away happier. Plus some of that stuff only saves you 10-20 calories, which you can kill easily by overeating just a little bit.

[3894]

If you're in the market for a new cookbook, you could do a lot worse than Mediterranean Harvest (http://search.barnesandnoble.com/Mediterranean-Harvest/Martha-Rose-Shulman/e/9781594862342/?itm=6).

[I Heart Disneyland]

My daughter just went vegetarian and I am going to have to look up some of this stuff for hubby to make for her and her veggie man. :)

[lashbear]

If you can get any of the indian cookbooks put out by the International Society for Krishna Consciousness, there's a HEAP of yummy stuff in there - This page has lots of examples (http://www.harekrishna.com/col/books/VEG/ht/#List%20of%20Recipes)

[I Heart Disneyland]

If you can get any of the indian cookbooks put out by the International Society for Krishna Consciousness, there's a HEAP of yummy stuff in there - This page has lots of examples (http://www.harekrishna.com/col/books/VEG/ht/#List%20of%20Recipes)


Awesome, thanks so much! :cool:

[BarTopDancer]

I discovered a delicious [shrimp] black bean and cilantro salad.

I'm sure it can be made without the shrimp.

Found it here (http://kalynskitchen.blogspot.com/2007/05/shrimp-and-black-bean-salad-with.html)

Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime
(Makes about four servings, unless you eat about half of it all at once like I did, recipe created by Kalyn.)

20 frozen peeled shrimp, thawed (51-60 size)
1 can black beans, rinsed well
1/4 cup sliced green onion
1 C red bell pepper, chopped in pieces about 1/2 inch square
1/2 - 1 cup coarsely chopped cilantro

Dressing:
1/4 cup rice bran oil (or use olive oil or any neutral flavored oil)
1 1/2 T fresh squeezed lime juice
1/4 cup finely chopped cilantro
1 tsp. Green Tabasco sauce (or use your favorite hot sauce or cayenne pepper)
1/2 tsp. ground cumin (or more to taste)
1/2 tsp. ground chile powder (I used Ancho chile powder from Penzeys.)
generous pinch salt (I used sea salt)

Thaw shrimp in refrigerator overnight, or under cold running water for about 5 minutes. Drain well, then dry with paper towels.

Rinse black beans in colander until no more foam appears, then drain well. Pat dry with paper towels if beans look very wet.

In food processor with steel blade, pulse together oil, lime juice, cilantro, green Tabasco, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined. Mix about half of dressing with beans and shrimp and let marinate in refrigerator one hour or longer.

Add green onion, chopped red bell pepper, and chopped cilantro to shrimp and black bean mixture. Add additional dressing until salad is as moist as you prefer. You may not need all the dressing. Serve immediately. (I kept the leftover salad in the refrigerator overnight and ate it for dinner the next day, and it was still very good the second day.)

[3894]

If you're in the market for a new cookbook, you could do a lot worse than Mediterranean Harvest (http://search.barnesandnoble.com/Mediterranean-Harvest/Martha-Rose-Shulman/e/9781594862342/?itm=6).

I read the above, nodded, and muttered to my screen You got that right.

Then I realized I had written it a while ago and that I had just agreed with myself. How many Pathetic Points does that earn?

[Gemini Cricket]

I've had NA's Hippie Hash. It's good stuff.
:)

[lashbear]

I read the above, nodded, and muttered to my screen You got that right.

Then I realized I had written it a while ago and that I had just agreed with myself. How many Pathetic Points does that earn?
I don't know, but that made me go look at the book... MMmmmm.