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Vegetable-arianism
Post your best vegetarian recipe here! We went nearly vegan this past week. I say nearly because there were a few dairy products in the house to use up, and we aren't going to change the way we dress or anything. When I can get free range organic eggs from the veggie co-op this fall we might include them in our diets. Who knows.
I've never felt better than I do without animal products. I never thought I would say this, but I don't miss meat at all. Not a single craving for it. The food is really tasty too. I'll have to post my recipe later. Join in vegetable lovers! |
I ate only vegetarian for many years (and only organic for much of my formative years). My absolute favorite cookbooks are the Greens series by Deborah Madson (and Ed Brown in the first one); and the Moosewood series. There is also a vegetarian Indian tome of a cookbook that was wonderful, but I've forgotten the name.
I will probably never go back to not eating meat, but I still eat and cook on the veggie-heavy side. |
I'm a vegetarian! I eat dairy and fish, though. But Tom's vegan (and cannot eat protein) so together we can provide you with our fun adjustable recipes. (i.e. plus-or-minus a little tofu here or there, plus-or-minus some beans...)
I have an excellent recipe for vegan blood orange cupcakes (any citrus will suffice but it was blood orange season when we made them.) Tofu cream cheese frosting! (A lot of non-vegans here ate them at a party once.) We also have numerous potato and stiry fry recipes. We just made gazpacho two nights ago and we're still experimenting on that, though. OH! And vegan risotto! I'll post that too, when I get to it. It's excellent-- Tom's best recipe. |
I'm a confirmed meatitarian. I have some good vegetarian recipes, but not vegan. I don't think I could give up cheese or ice cream.
But I do have a tasty cranberry sorbet recipe. |
I'm a vegetarian, but could never go vegan. I have no reason to, and I think I would die without cheese.
I notice no recipes in this thread thus far. So, I will simply state that I make a mean veggie chili. |
Yeah for you! I need to go back to eating more veggies...
But, I thought I'd post, coincidentally, on the news it was said that people who eat Vegan in this study didn't need to take diabetes medicines. Oh, and forgive me if it was some other type of condition. I need to take that stuff for memory but I can't ever remember what it is called to buy it... My daughter is Vegan. All I pay attention to is that we don't cross contaminate... She likes a vegan place up in Costa Mesa {I believe it is there...}...I know they go when they go to Disneyland. |
I was vegetarian for a couple years but never really developed any vegetarian recipes since it was a point in my life when 90% of my meals were eaten out. At home I mostly ate salads and pastas. Nothing fancy.
I'll warn you however, that vegetarianism and Midwest backroad road trips are a very poor match. Those farmer-friendly restaurants put bacon in absolutely everything. And if they somehow forget to put some bacon in, they cook it in bacon fat. If you're ever in San Francisco looking for a good vegetarian meal, though, I strongly recommend Millennium. It is almost vegan and high cuisine. Unlike most vegetarian restaurants that go to great lengths to make non-meats look and taste like meat (something I've never understood) but instead make pleasant dishes that focus on the vegetables. |
I'm vegan and quite happy with my decision.
The other day I baked some superdelicious banana split pudding brownies. The recipe came from a vegan cookbook I picked up. I forget the title. MouseWife: I think the restaurant you're thinking of is Native Foods at The Camp in Costa Mesa. Quite delicious; I was there earlier this week. |
I guess I don't have any recipes but hummus and pita bread is always a great snack.
:) |
The Third Radish will rise again and wipe the scourge of vegetable impurity off this planet! Unite, my vegetable-arian brothers, and we will seize all glory for the white vegetable! Death to tomatoes! Heil Jicama!
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And MouseWife, across the street from The Camp, in the Lab, Gypsy Den has some delicious veggie stuff (not sure if it's vegan, but I suspect Matt can tell us). I have a Linda McCartney cookbook and use various online recipe sites. Of course that means I have to cook, which it has been much to hot to do. Soon I hope. Soon. |
Thanks, TheatreTech and BarTopDancer...I will have to ask my chickie if she is aware of the places across the street??? But it is called 'the camp'? How cool. My hubby and I had gone with the kids and thought it did quite resemble a camp.
And no kidding. Not just backroad places, every where seems to cook their food in the same oil as other things. I feel so badly for my chickie, but she does stick to her guns, when she asks what it was cooked in and if they use it for other food items. If she gets a weak answer, she passes. We eat a lot of canned vegetarian beans and when the Hubster cooks food she may like, he makes sure and not cross contaminate and uses her 'butter'. We haven't gone so far to enjoy her tofu potato salad or soy milk mashed potatoes.... GD, I though you were off of the meds??? |
You must spread some Mojo around before giving it to Ghoulish Delight again.
MouseWife, do not fear the soy products. Some are quite good. I can't eat tofu, but if I could, I most certainly would. It's super versatile. |
Actually, nayonaise tastes more like mayonaise than light mayo does. Tofu cream cheese tastes more like cream cheese than light cream cheese does. And we make our mashed tatoes with veggie broth, and you really can't tell the difference.
You might want to give her dishes a try; they don't taste as bad as you're imagining. |
At Thanksgiving last year (my first with family in about 10 years), I got separate mashed potatoes and stuffing! My mom and aunt thought they would taste bad because they thought the veggie broth smelled funny. Both dishes were great!
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I'm not a vegetarian, but am a non-mammal-itarian. Thus:
JEN’S BLACK BEAN & TURKEY CHILI Yield: 10 to12 servings 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 1/2 pounds ground turkey (2 packages) 4 tablespoons dark chili powder 1 tsp crushed red pepper flakes 2 tablespoons grill seasoning blend, any brand 1 tablespoon cumin 2 tablespoons Worcestershire sauce 1 to 3 tablespoons hot sauce, medium to extra-spicy 1 large onion (diced) 2 large red Bell Peppers (diced) 1 can Ro-Tel tomatoes with green chilies (well drained) 2 cans Black Beans (rinsed and drained) 1/2 bottle beer, about 1 cup 1 (14oz) can tomato sauce 1/2 cup barbecue sauce (smoky if you have it) 2 cups roasted corn kernels 1 can diced jalapenos Heat a large pan over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, red pepper flakes, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles. Brown meat 5 minutes, then transfer the browned meat to large a pot. Sauté onions and chopped bell peppers until softened and most of the water has cooked out. Add the sautéed onions, peppers, Ro-Tel tomatoes and black beans to the cooked turkey and cook for about 10 minutes. Add the half bottle of beer, scraping up the drippings and cooking off the alcohol. Add the tomato sauce and barbecue sauce and bring to a bubble. Add roasted corn kernels and jalapenos and let chili simmer for about 20 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve. This recipe won the chili cook-off at my office. |
Vegetable-aryanism... Is that like you only eat white vegetables?
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Hmmm....substitute broken apart Gardenburgers for the turkey, buy vegetarian Worchestershire sauce, and be really careful about the ingredients on the BBQ sauce that that chili recipe might work.
I'd post my chili recipe, but it's not written down. And really it would just be an ingredients list, since I don't measure for stuff like that. |
Have any of you tried cooking with the TVP (textured vegetable protein) that can be found in the bulk dry section at Wild Oats? I was wondering what exactly to do with it - can it be used for tacos, chili, and such? It already looks like dried bits of ground beef. Also, how the heck do you cook that stuff?
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Here's a recipe that's similar to a wild rice dish that I had at the Native American Museum in DC. It's fantastic.
Wild Rice With Dried Fruit 2 cups long-grain wild rice 6 cups water 1/2 cup dried currents 1/2 cup dried cherries or cranberries 1/2 cup toasted sunflower seeds 1/2 cup roasted hickory nuts chopped 1/2 cup water salt to taste Wild rice is expensive but has a wonderful crunchy texture and nutty flavor. If you wish, cook 1 cup of wild rice and 1 cup of brown rice separately, then combine them with the fruit and seeds. Cook wild rice according to package directions, or until ends break open like flowers, about 1 hour; drain. Add to wild rice with cherries and hickory nuts. Add 1/2 cup water and salt. Cover pan; cook mixture over low heat or in 300-degree oven 15 minutes. Stir before serving. Yield: serves 8. And here are some similiar ones. Berries & Wild Rice 1 cup wild rice 1 cup fresh cranberries 3 cups water 1 cup fresh blueberries 1 cup fresh raspberries2 1/2 cup maple syrup3 cinnamon to taste (approx. 1/2 teaspoon) Directions Cook rice and cranberries in water until rice is done. Take rice off heat and let sit for about 5 minutes (until all the water is soaked up by the rice). Mix in the remaining berries, maple syrup, and cinnamon. Can be eaten warm or cold. 1. If fresh cranberries are not available, substitute 1/2 cup dried cranberries. 2. If fresh raspberries are not available, substitute whole frozen raspberries. Avoid raspberries frozen in any kind of syrup. 3. You must use real maple syrup - not syrup that has been "flavored." Real maple syrup is a common addition to Native American recipes. Sunflower Seed Wild Rice Pilaf 4 cup chicken broth 1 cup wild rice, rinsed well 1 3/4 cup wheat pilaf 1 cup sunflower seeds 1 cup cranberries, dried 1 scallion bunch, thinly sliced 1/2 cup italian parsley, chopped 1/2 cup fresh mint leaves, chopped 1 zest of 2 oranges, grated 2 tablespoon olive oil 1 tablespoon orange juice 1 black pepper, freshly ground In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl. While the rice is cooking, in another saucepan bring about 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature. Cranberry/Wild Rice Stuffing 1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins, dark or golden 5 Green Onions (scallions), chopped 1 tb Vegetable Oil 1/2 c Celery ~or- Fennel Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated 1/2 t Dried Thyme Put the wild rice in a saucepan. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain Saute the onions and celery (or fennel bulb) in the oil until tender. Add the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in a 350-degree oven for 1 hour, or until the poultry is done. Wild Rice And Toasted Sunflower Pilaf 1 cup sunflower seeds 2 tablespoons unsalted butter; melted 3/4 teaspoon dried thyme; crumbled 1/4 teaspoon salt 1/4 cup fresh cranberries chopped 1 large onion; halved lengthwise, and sliced thin lengthwise 1 yellow bell pepper; cut julienne strips 1/4 cup olive oil 2 1/2 cups wild rice - (abt 1 lb); rinsed well in several changes of water and draine 4 1/2 cups chicken broth Preheat the oven to 375 degrees. In a small baking pan toss the sunflower seeds with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant. In a flameproof casserole cook the onion and the bell pepper and cranberries in the oil over moderately-low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the sunflower seeds. This recipe yields 8 servings. Stir Fried Wild Rice With Sunflower And Sun Dried Cranberries 2 tablespoons olive oil 2 tablespoons finely-minced onions 1 tablespoon azafran 1/4 cup sunflower seeds 1 cup chopped mushrooms 1/4 cup sun-dried cranberries 1 1/2 cup cooked wild rice Salt; to taste Freshly-ground black pepper; to taste Heat saute pan. Add olive oil and saute minced onions and azafran until translucent. Add sunflower seeds, mushrooms and sun-dried cranberries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. This recipe yields 2 servings. Comments: This dish is a dish that can be served year round, even during the holidays. It has a variety of flavors. The recipe is a great accompaniment for meat, fish or poultry dishes. Wild Rice With Cranberries 1 tablespoon oil 5 medium shallots peeled and finely chopped 2 single celery ribs; finely chopped 1 cup wild rice; rinsed 1/3 cup toasted sunflower seeds 1/4 cup dried cranberries 2 teaspoon aniseed 1/4 teaspoon sea salt; or to taste 4 cup water 1 teaspoon finely chopped orange zest or grate In a heavy 2-quart saucepan, heat the oil. Add the shallots and celery and saute for 1 minute. Add enough water to equal 3 cups and bring to a boil. Stir in the rice, dried cranberries, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes. Let stand, covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon. Stir in toasted sunflower seeds and searve. Yield: 6 servings ------------------------------- A big thank you to Jim Horn at nativechefs.com for helping me find the recipes. |
I've always only used vegetable broth instead of meat broth, even in non-vegetarian dishes. I prefer the taste. I usually make my own with lots of great veggies like Kale, Fennel, Leeks and other flavorful veggies. It's yummy.
I always order vegetarian pizza then have them add pepperoni. ;) |
Rob's Fave Veggie Recipes @ the moment.
Here's 4 of my favourites ( in Mastercook format for all you Mastercook fans.)
MMMMM----- Meal-Master Recipe Title: Cabbage Rolls with Barley Categories: Meatless Meals Yield: 4 1 lg savoy Cabbage 250 g Pearl Barley 3 c Chicken fatfree low salt -stock Oregano Garlic Pepper Vinegar 3 lg Mushrooms 1 lg Eggplant 2 700g jars Tomato Passata -(sieved tomatoes) Preheat oven to 175C Put the barley in a saucepan with the chicken stock, oregano, garlic & pepper, then bring to the boil and simmer for 35 minutes or until tender. Drain and reserve stock. Boil the cabbage leaves in water with a dash of vinegar until wilted. Drain and set aside. Take sliced mushrooms & eggplant, slice, sprinkle with garlic & pepper and grill until golden on both sides. Pour some passata into a casserole. Lay out the leaves, and place a layer of mushroom and eggplant, then a tbls of the barley on each one, then roll up. Lay seam side down in the casserole. Cover rolls with Passata (if too thick dilute with some of the reserved stock), then bake at 175C until sauce starts to brown around the edges of the dish. Exported from Home Cookin 5.3 (www.mountain-software.com) MMMMM MMMMM----- Meal-Master Recipe Title: Potato And Caper Croquettes With Red Capsicum Sauce Categories: Meatless Meals Yield: 4 450 g potatoes, scrubbed 40 g (0.5 cup pine nuts) -coarsely chopped or crushed 2 1/2 tb capers 100 g grated low fat cheese 1 egg beater (*See Recipe*), -lightly beaten plain flour, seasoned olive or canola oil for -deep frying 2 red capsicums, grilled -until blackened and then peeled -and seeded 1 sl day old bread, crust -removed, soaked in water for 1 -minute, and squeezed dry 1 cl garlic, coarsely chopped 1 tb tomato paste 1/2 c extra virgin olive oil 2 tb red wine vinegar Red Capsicum Sauce: For the sauce, puree all ingredients in a blender until smooth, then season with sea salt and freshly ground black pepper. Croquettes: Beforehand: Cook potatoes in boiling salted water until tender and then drain well. When cool enough to handle, peel potatoes, and mash well. Add pinenuts, capers, cheese and egg beater. Season to taste and sir well until combined. Roll heaped tablespoons of mixture into neat log shapes, place in a single layer on a dish, cover and refrigerate for at least 1 hour until firm. At the time: Dust each croquette with seasoned flour, shaking away excess. Heat oil in a large saucepan or wok to 180C. Deep fry croquettes in batches, until golden brown and crisp. Drain on absorbent paper and place in a warm oven if wanting to keep warm while the others cook. Serve with Red Capsicum Sauce. Exported from Home Cookin 5.3 (www.mountain-software.com) MMMMM MMMMM----- Meal-Master Recipe Title: Souffled Macaroni Cheese - Legal Categories: Meatless Meals Yield: 2 170 g Macaroni 30 g pro-activ (Cholesterol reducing) margarine 1 md Onion, peeled and finely chopped 30 g Plain flour 285 g Milk 1/4 ts nutmeg 85 g Skim Marscapone 1 lg Egg yolk lightly beaten 55 g cheese finely grated 50 g Parmesan, finely grated 2 lg Egg whites Freshly milled black pepper Preheat oven to 200c You will need a shallow ovenproof baking dish with a base measurement of 8" x 6"/20cm x 15cm and 2"/5cm deep, lightly buttered. 1 Weigh out all your ingredients and grate the cheese. Fill a large saucepan with 2.25 litres water and boil on the heat. 2 In a small saucepan melt the pro-activ margarine on a gentle heat, add the onions and soften, without browning and uncovered for five minutes. Add the flour, stir to make a smooth paste and slowly add the milk, a little at a time, stirring vigorously with a wooden spoon. 3 Switch to a balloon whisk and keep whisking so you have a smooth sauce. Add black pepper and the nutmeg, and cook the sauce gently for five minutes. Turn off the heat and whisk in the Mascarpone, egg yolk, followed by the cheese and half the Parmesan. 4 Heat the baking dish in the oven, add the macaroni into the boiling water and simmer for 4-6 minutes until al dente (it will cook again in the oven). 5 When it has a minute's cooking time left, whisk the egg whites to soft peaks. Drain the pasta in a colander, shake to get rid of the water, tip back into the pan and stir in the cheese sauce, evenly coating the pasta. 6 Lightly fold in the egg whites, using a cutting and folding movement so as to retain as much air as possible. 7 Remove the warm dish from the oven, pour the pasta mixture into it,, give it a gentle shake to even the top and scatter over the reserved Parmesan. Put the dish in the oven on a high shelf for 12 minutes or until the top is puffy and lightly browned. NB To make enough for four people, just double the ingredients and use a 10" x 8" x 2"/25.5 x 20 x 5cm dish. Increase the cooking time by 3-5 minutes. Per serving: 612 Calories (kcal); 23g Total Fat; (34% calories from fat); 23g Protein; 76g Carbohydrate; 264mg Cholesterol; 261mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Exported from Home Cookin 5.3 (www.mountain-software.com) MMMMM MMMMM----- Meal-Master Recipe Title: Spinach, Potato And Feta Pie Categories: Meatless Meals Yield: 4 400 g medium potatoes, peeled and cut into 2 cm cubes 60 g pro-activ margarine 1 lg leek , washed and sliced 1 cl minced garlic, chopped or crushed 1/2 ts cumin seeds 250 g spinach or silver beet 100 g feta, crumbled 1 tb fresh coriander, chopped salt and pepper 8 sheets filo pastry 50 g melted pro-activ margarine Beforehand: Boil, steam or microwave the potato pieces until tender. Drain and arrest cooking by running under cold water. Drain well. Heat the pro-activ margarine in a large frying pan, add the leeks, minced garlic and cumin seeds and cook over low heat, stirring occasionally, until the leeks are softened. Add the spinach or silver beet, and cook until all the liquid in the pan is evaporated. stir in the potatoes, feta and fresh coriander, season to taste with salt and pepper and mix well. At the time: Heat the oven to 220C. Grease a 22 cm round (1 litre) oven pie dish. Layer 2 sheets of filo pastry together, brushing each with a little of the melted pro-activ margarine. Fold the sheets in half lengthwise and put into the prepared pie dish, letting the edges overhang. Repeat with the remaining filo and pro-activ margarine, overlapping to cover all the dish. Spoon the potato mixture into the dish and fold the overhanging edges into the center over the filling. Brush the pastry with the remaining pro-activ margarine and bake in the preheated oven for about 30 minutes or until the pie is golden brown. Exported from Home Cookin 5.3 (www.mountain-software.com) MMMMM ....TBContinued |
AND now, the last (5th) one...
MMMMM----- Meal-Master Recipe Title: Tomato Tarte Tartin Categories: Meatless Meals Yield: 4 lg roma or egg tomatoes 2 ts sumac freshly ground black pepper 4 ts splenda (or as needed) 20 or so basil leaves, finely -chopped 1/4 c finely chopped flat-leaf parsley 2 red onions, finely sliced 50 ml virgin olive oil 200 g creamy feta, goats cheese -or sheeps cheese 120 g plain flour 100 g Pro-Activ Margarine 60 g 97% Fatfree sour cream For the tomatoes: Split the tomatoes lengthwise and place skin side down in a single layer on a baking slide lined with baking paper, or in a low sided dish. Evenly scatter the sumac, salt flakes, pepper and sugar over the cut surface. Adjust the amount of sugar according to the tartness of the tomatoes. Place in a low (120 degree) oven for four hours until the tomatoes have dried a little and have lightly caramelised. They should look like very plump dried apricots. Cool, cover and refrigerate until needed. For the onions: Combine finely sliced onions and olive oil in a large skillet over medium heat. Cook until well caramelised and much reduced in volume. Strain through a sieve and reserve the olive oil for vinaigrettes. Cool the onions, cover and refrigerate until needed. For the pastry: Combine flour, margarine and sour cream in a food processor or by hand, mixing just until the mixture knots into a ball around the blade. Cover with cling wrap and refrigerate until needed. Assembly: Bring the pastry close to room temperature by leaving out of the refrigerator for 20 or so minutes. Line the base of a 28 cm non-stick circular mould, pie dish or cast iron skillet that is 4 cm deep with baking paper, or oil well. Place the tomatoes flesh side down into tight concentric circles in the base of the mould. Finely shred the basil and scatter with the parsley over the tomatoes. Distribute the drained onions sparingly over the tomatoes. Cover with fine slices of cheese. Roll the pastry 2cm wider than the mould. Place pastry on top of the mould and push down around the edges so that a "lip" is formed around the tomatoes. Let rest in the refrigerator for 30 minutes. Heat the oven to 220C. Bake the pie for about 25 minutes until the pastry is golden and crisp. Invert the pie (tart) onto a large flat plate and serve within 30 minutes with a beautiful green salad. Exported from Home Cookin 5.3 (www.mountain-software.com) MMMMM Darn - Now I need Breakfast !! :D :coffee: |
What the heck is "Mastercook format"? I'm confused.
GC--You didn't mention that wild rice also smells wonderful when it's being cooked. The whole house smells great! |
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Mastercook is a recipe program that a lot of people posting to cookery-themed internet groups & boards seem to use.
The formatting in the recipe (the M's etc) tell the program what fields to look for when importing text recipes. A lot of other recipe file / cookbook programs (such as Homecook which I use) can now import / export from Mastercook format, seeing as it seems to be the most widely used format in cooking programs today. It's good, cos even if you don't use a recipe book application, you can still read the recipe file and use it. I downloaded the free trial of homecook and loved it so much I paid the purchase price after a week. BTW: I currently have a database of 182,459 recipes. I can export this and email it to anyone who wants it. Also, I LOVE wild rice (and love that my pressure cooker does it so quickly) |
So the M's aren't an indication of how yummy each recipe is?
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http://www.onlineconversion.com/cooking.htm
Failing that, I made a spreadsheet in Excel that does all the calculations, and works both ways. BTW: only about 100 of the 182,459 recipes are Metric - the rest are all in US Measurements. That's why I needed to come up with a conversion spreadsheet. :( |
You can always do things my way--I never measure accurately.
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A good cook gets a feel for the right measurement. It's both a gift and a curse- a problem when wanting to share the recipes. I know, that's me. At some point I will measure everything to write it down.
When I looked at this thread, I thought it said Vegitable anurisim. Sorry, but that's what I thought. I'm like "what the......" Wow, I need some sleep....... |
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I've taken to jotting down any extra additions in case I want to duplicate it again. |
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Here is the exact recipe I wanted to post:
WILD RICE SALAD 1/2 cup pine nuts 1/4 cup pumpkin seeds 6 cups chicken stock 11/2 cup wild rice 1 carrot, cut into 1/2-inch long matchsticks 3 tablespoons dried cranberries 1 Roma tomato, finely diced 4-5 scallions, finely chopped 3 bunches watercress Preheat oven to 350 degrees. Spread the pine nuts and pumpkin seeds in a small baking pan. Toast them in the oven for 10 minutes until they are golden brown. Let cool. Combine the chicken stock and wild rice in a stockpot. Bring to a boil, reduce heat to low and simmer, covered, for 45-55 minutes until the grains are opened up and tender. Spread the hot rice on a baking sheet and let cool. When rice is cool, scrape it into a large bowl and add carrots, dried cranberries, diced tomato, toasted pine nut pumpkin seed mixture and scallions. Toss all ingredients together with vinaigrette, refrigerate for at least one hour and serve over watercress. Serves 4-6. Source: Mitsitam Native Foods Cafe, Smithsonian's National Museum of the American Indian (Thank you to Jim Horn again.) :) |
Mmm...loving all these recipes. I'm feeling so great since going near vegan. Yesterday I went shopping and lots of pants one size down from normal fit me! The ones I bought were my same size, but with the cut they probably would have been snug before. I'm avoiding the scale like the plague because I'm mainly doing this for health and I don't want a slow down in weight loss to discourage me.
Last night we got lazy and decided to just be vegetarian for the night and got a cheese pizza. Big mistake. This morning I woke up feeling like crap. I think it's the freedom from cheese that has me feeling so much better and has sped up weight loss. That and I mostly quit refined sugar. It's been much easier this time as my fruit intake isn't restricted. I barely miss the sugar most of the time. What do you vegetarians eat as staples? I like to cook new things on the weekends when I have lots of time, but during the week I need things that are quick and tasty. |
Beans. Corn and bean and cilantro salad, for which I'll post a recipe when I start actually posting my recipes here. Tofu stir fry. Steamed vegetables with rice. Pasta (but not too much of it.)
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I'm curious what it is about protein that Tom can't have. Is it the amino acids, or does he have to take an amino acid supplement to make up for no protein? I have discovered the joys of tofu in a way I never thought possible. I hate how it sticks to my stainless steel pan though. I need to get a good cast iron skillet. |
There's one amino acid (phenylalanine) that he can't have, so he takes 140 capsules a day that give him the rest of the amino acids.
Yeah, we use an iron skillet for my tofu, and that works pretty well. There are some really yummy indian sauces available that are vegetarian, and I really like those with tofu. |
Stir-fry with steamed rice is about as quick and staple-ish as it can get. If you have a rice cooker just throw that on when you get home and then the stir fry wont take more than 10 minutes once you are ready to eat. Experiment with sauce combinations to find something you like and it will provide many an easy meal.
Invest in a decent small wok. Also, if you can enjoy just eating a sald, play with those as they are easy. In the tofu section you will find options beyond just plain white tofu. For salads I really like smoked tofu (has the consistency of a semi-soft cheese) cubed and tossed. |
You guys are making me want to give tofu another try. Maybe if I want to badly enough, I'll be able to digest it better? Hmmm.
Staples . . . for me, decidedly NOT vegan. I eat eggs (have been craving the extra protein these last couple days), and I don't think I could ever give up cheese (and yes, I know it would do me much good to cut back). I usually have organic yogurt for lunch. Pasta, stiry-fry, veggie pizzas. I was buying those Amy's Indian dinners, but after getting used to the real Indian restaurant, I can't eat them anymore. It's been too long since I've been out for Indian food. I think I'm going to have to fix that. |
Mmm, raita! Mmm, naan!
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Two of my faves are the palak paneer and the kofta lajwab. I've only had oen dish at this place that I didn't love, and that was eggplant. But eggplant's so fussy to cook and it often tastes very different as soon as it starts to cool down.
What's raita? |
Raita is that Indian yogurt with spices and veggies in it. It gives me that so-happy-to-be-eating-this-food-that-my-toes-are tingling feelling.
Oh, wait. Maybe that's diabetes. |
Indian is good but not something I actually cook myself at home.
However, if you have an Indian grocery near you you'll find that they have a great solection of boil-pouch foods that are pretty good. We keep the cupboards well stocked with these for those night where we really don't want to make any effort. You can buy frozen paratha as well to eat it with. |
Actually, there is an Indian grocery near me. But I've got a place that I LOVE. Maybe someday I'll learn to cook it myself, but right now, I don't really see the point. I like eating out.
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Yeah, apparently it takes less than a day to make your own farmer's cheese (the stuff that they put in palak paneer but I can't remember the Hindi term) but I've never gotten around to it.
Being a Bay Area suburb the one thing we do have plenty of are decent Indian restaurants. |
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Your husband and I probably would have difficulty eating together. For the most part I prefer my vegetables to be as close to raw as possible and many I'll only eat raw. (With tomatoes being the opposite they need to be as far away from raw as possible before I'll eat them). Can you point to more information about phasing out Teflon? I thought Dupont had just agreed to phase out emission of PFOA, a Teflon byproduct. |
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Hee hee hee. (Public recognition of humor, which I know you prefer to mojo.) |
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:blush: sorry... |
Lashbear, stop acting so aloo-f.
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What goes around comes around--you do believe in korma, don't you?
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You guys tikka my funny bone.
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Madonna's new single: "Pappadum Preach"
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I wish I could go out for Indian food for some more inspiration, but alas, I'm too poori.
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Vegan blood orange cupcakes w/ tofu cream cheese frosting (substitute any citrus if you wish.)
CAKE: 1 1/2 cups vegan/wheat flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup water 1/4 cup canola oil egg replacer equivalent to 3 eggs 3 tablespoons orange juice Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients. Add water, oil, orange juice. Beat until smooth. Beat egg replacer separately. Gradually fold egg replacer into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. FROSTING: 8 oz. tofu cream cheese, softened 1/3 cup vegan spread (like Earth Balance) 3 cups Veganized Powdered Sugar 1 t. vanilla 3 tablespoons crushed orange segments Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems too soft. Crush enough citrus sections to measure 2 teaspoons and blend into frosting. |
VEGAN RISOTTO WITH MUSHROOOMS AND PEA SPROUTS
1/2 pound mushrooms 3 cups vegetable broth 6 tablespoons vegan spread (we use Earth Balance) 1 teaspoon kosher salt 2/3 cup minced onions 2 cups arborio or other risotto rice 1/3 cup white whine 1/4 pound pea sprouts In a medium saucepan, combine the stock and 5 cups water. Bring to a boil, reduce heat to low and maintain at low simmer. Quarter the fresh mushrooms and saute them with 1 tablespoon vegan spread over medium-high heat in a small skilet until they are lightly browned. Season lightly with salt, reduce heat to medium and cook until the mushroms have reabsorbed their moisture. Set aside. In a large skillet or pot over medium-low heat, melt 3 tablespoons of vegan spread, add the minced onion and cook until the onion is soft and fragrant, 4 to 5 minutes. Do not let the onions brown. Add the mushrooms to the onions/spread mixture. Add the rice and increase the heat to medium. Cook, stirring, until the rice makes a clicking or "singing" sound as it scrapes the bottom of the pan and you can see the outside of the kernel become translucent, about 2-3 minutes. Add the wine. Cook, stirring, until it evaporates completely, about 3 minutes. Begin adding the simmering stock, between three quarters and 1 cup at a time. Cook after each addition until the stock has evaporated enough so that you can see the bottom of the pan come clean when you scrape it with a wooden spoon, about 5 minutes. Add the 1 teaspoon salt. Repeat, adding more stock each time, until the rice is chewy but tender, with no chalky center. This will take about 20 minutes. Do not stir continuously, just when adding the stock to the pan and when it is nearly dry. You will not use all of the stock. While the rice is cooking, chop the pea sprouts lenthwise in roughly half-inch pieces. When the rice is done, add another one-half cup stock to loosen the mixture slightly. Remove the pan from heat. Stir in 2 tablespoons vegan spread, which will thicken the rice and liquid. Gently stir in the chopped pea sprouts. Serve immediately. |
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FRENCH-QUARTER POTATOES
2 tablespoons dijon mustard 1 tablespoon Worcestershire sauce 1/8 teaspoon cayenne pepper 1/8 teaspoon ground allspice 3 tablespoons olive oil 5 small white rose potatoes, about 1 1/4 total weight, peeled and cut into 1/2 inch cubes 4 bay leaves Freshly ground black pepper 6 large cloves garlic, minced 1 1/2 cups chopped bell green pepper 2 green onions, chopped In a small bowl, sitr together the mustard, sauce, cayenne, and allspice. Set aside. In a large, heavy nonstick frying pan, heat the olive oil over medium heat. Add the potatoes, bay, and a 1/4 teasp black pepper. Stir to coat. Cover and cook, stirring occasionally, until the potatoes are tender and beginning to brown, about 15 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the onion and pepper. Raise heat to medium-high and saute, uncovered, until tender, about 8 minutes. Add the mustard mixture and toss for 1 minute to coat. Remove and discard bay leaves. Serve promptly. |
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RASPBERRY PIE
CRUST 3-4 tablespoons ice water 1 1/4 cups flour 2 teaspoons sugar 5 tablespoons vegan spread 2 tablepoons oil In a large bowl, combine the flour and the sugar. Add the spread and toss to coat with flour. Work the butter into the flour until it resembles course meal. Sprinkle on the oil and toss, then sprinkle the ice water and toss again. Gather the dough into a ball and knead 3 or 4 times to help distribute the moisture. Gather into a ball again and flatten into a disk. Lightly flour surface and rolling pin, roll into a circle to fit your pie plate. Make sure to keep turning the dough as you roll to keep it a perfect circle. Place onto plate and crimp crust. Prick the crust several times with a fork, and bake for 15 minutes. Remove and cool. FILLING 3 cups raspberries 2/3 cups water 3/4 cups sugar 2 1/2 tablespoons cornstarch 2 tablespoons vegan spread In a medium-size saucepan, combine 1 cup of raspberries with the water, sugar, and cornstarch. Bring to a boil, stirring continuously, and cook until clear and thickened, about 3 minutes. Remove from the heat and stir in the butter. Cool to room temperature and carefully fold in the remaining raspberries. Poor into cooled pie crust and chill for at least an hour before serving. |
Do not taunt me with the raspberries when I'm too tired to drive to the store and even if I wasn't I don't feel like strapping the bra back on to make myself suitable for public viewing.
Why is my patio garden not large enough for raspberry bushes? |
GRILLED OKRA WITH POMEGRANATE
2 pounds small okra 3/4 cup bottled pomegranate juice 2 tablespoons maple syrup 1 tablespoon fresh lemon juice 2 tablespoons oil olive oil spray salt 3 tablespoons cilantro Wash and pat dry okra. Trim the tops off and skewer them lengthwise of crosswise. Set aside in a baking dish. Combine pom and lemon juices, maple syrup, in a nonreactive saucepan and bring to a boil. Lower the heat and reduce the mixture to a syrupy consistency, stirring steadily towawrd the end to prevent scorching, to yield about 3 tablespoons. Stir in the oil and brush the glaze on the okra. Spray both okra and grill surface with olive oil. Roast at 475 until browned. Spray with additional oil and season with salt and cilantro-- serve hot. |
CORN AND BEAN BALSAMIC SALAD
1 can organic corn 1 can organic beans 1/4 cup olive oil 1/4 cup balsamic vinegar 1/2 teaspoon turmeric (or to taste) 1/2 teaspoon cumin (or to taste) 2 tablespoons chopped cilantro salt pepper Drain the corn and beans but do not rinse. Combine in bowl with other ingredients and stir. Let flavors blend for at least one hour. |
Mushroom and tofu stir-fry.
Sauce is made of Ponzu, soy sauce, minced garlic and sesme paste (no measurements were done) Dice tofu and let it maranade for about an hour Heat peanut oil in the pan for more flavor Stir-fry tofu for about 15 minutes, until hot Add mushrooms (fresh Sh*take, oyster, enokitake, and buma shajaki) and a can of straw mushrooms Add a little more marinade and covered tightly Steam for about 15 minutes. |
VEGAN no-bake peanut butter and chocolate oat cookies
1/2 cup margarine (Earth Balance) 2 cups sugar (white or brown) 1/2 cup soymilk 4 tablespoon unsweetened cocoa powder 1/2 cup peanut butter 1/2 teaspoon vanilla extract 3 cups quick cooking oats Directions: 1. In a large pot, bring margarine, sugar, milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil. 2. Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats. 3. Drop teaspoonfuls of the mixture onto cookie sheets lined with wax or parchment paper and allow to cool. When cool, turn cookies over to dry the bottoms. 4. Store in an airtight plastic container in the refrigerator. |
FYI, the November Vegetarian Times just arrived, and it's got a number of Indian recipes that don't look too difficult.
There's also a reader-submitted recipe (some contest winner) for cauliflower in lemon-tahini sauce that sounds delicious. I haven't tried any of these, but they sure look yummy in the pictures! |
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BTW: Just got my hands on a hardcover copy of "The Hare Krishna book of vegetarian cooking" by Adiraja Dasa, 1989 edition. I remember reading similar in a paperback called "The Higher Taste" but this one has a lot more recipes (130 in fact). I am enjoying it very much, although I do not use Ghee due to the Saturated Fat issue - Olive oil is my preferred oil (although Peanut oil is good for deep frying) |
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There's a recipe search, and it looks like they have most (if not all) of what was in the mag a few issues ago online. If you look all the way at the bottom of the page, there's a free weekly e-recipe (hmm, might have to try that out). Here's the Indian stuff from this issue (none call for ghee): Spicy Red Lentil Soup Garam Masala Green Beans Tofu Raita Matter Paneer There's also some other ethnic stuff, a falafel bake, sweet potato fritters, and then more pumpkin recipes than any normal employed person could logically use. If you're interested, I can see about sending you a copy. But be warned. I'm long overdue for a trip to the post office (a chore I tend to put off). |
Well, I'm an omnivore all the way, but I threw together an amazing pasta dish tonight, if I might be permitted a bit o' bragging, that I just had to share:
Screaming for Kalamata (serves 3-4) Measurements were eyeballed, the numbers here have been guesstimated post-production. You are warned. Ingredients 8oz bow tie pasta 2 Tbsp Italian seasoning mix (marjoram, thyme, rosemary, savory, sage, oregono, basil)...err towards more seasoning 1/3 cup red wine 1/2 tsp salt 1/2 can diced tomatoes 2-3 cloves crushed garlic 1/2 cup pitted kalamata olives Cooking Instructions Cook the pasta, drain, and set aside In the now empty pasta pot, heat the oil over medium high heat. Add the garlic and italian seasoning. Cook, stirring, for about 30 seconds. Add the wine (oooh, sizzly) and let it boil off for about 30 seconds. Add tomoatoes and salt, stir until the mixture starts to boil. Return the pasta to the pot, stir until the sauce coats evenly. Lower the heat to medium low bringing the pasta/sauce mixture to a low simmer. Leave on low simmer uncovered for ~10 minutes. Add the olives and stir until they are warm. Serve. |
For the love of pete would a mod please fix the spelling in the title?!
(That recipe sounds delish, GC. What size half a can of diced tomatoes?) |
It was half of a 15oz can of tomatoes.
Wow. I just noticed the type... |
Hey lashbear--I've got some recipes for you. All those Indian recipes that were in VegTimes in October are online now:
Mattar Paneer Made Simple Spicy Red Lentil Soup Garam Masala Tofu Raita And, not Indian, but also seemed noteworthy: Roasted Cauliflower in Lemon-Tahini Sauce If anyone tries any of these, please post how you liked them. |
I'm going to try the Mattar Paneer using the Tofu instead of the cheese this weekend !! *Yummy*
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