Tried and true vegetarian recipes
Since there was some interest in veggie recipes, this can be our thread for posting recipes we KNOW work well and taste good.
I'll start with my squash soup I made a few weeks ago. Yummy!
2 dumpling squash
2 cups vegetable broth
2 cinnamon sticks
1 butternut squash
Mascarpone cheese (if desired)
Halve dumpling squash, scoop out seeds (and reserve for baking later if desired), pierce and microwave cut side down for 8 minutes; repeat with second dumpling squash
Allow squash to cool, scoop out and mash flesh, then add to broth in a pot along with cinnamon sticks, cover and simmer; salt as needed
Mince feathery/leafy part of fennel, add to simmering pot
Chop fennel into 1/2" chunks, add to pot
Cut leek into 1/2" chunks, add to pot
Peel butternut squash (potato peeler works to cut off outside of squash), cut into 1/2" chunks and add to pot
It gets sweeter as it simmers, taking the sweetness from the ingredients, so allow it to simmer until you like it. I add the butternut squash last because I wanted it to still be fairly solid.
Serve in a bowl with a dollop of mascarpone cheese (if desired)
Thanks for starting this!! I just got 3! vegetarian cookbooks. I'm making curried veggies w/rice for dinner tonight. I'll post the recipe tomorrow if it tastes as good as it sounds! :bounce:
my stuffed artichoke recipe:
serves 4 - as a side dish (use more artichokes and it'll serve more people ;))
2 large artichokes
1 lemon (juiced - you can skip this if you want - i have and the final product is still good)
5 garlic cloves (approx - use more or less as desired)
1/2 cup grated parmesan cheese
1 bunch parsley (approx. 1/4 cup - i use dried if i don't have fresh on hand)
1/2 cup extra-virgin olive oil
salt & pepper
Prep artichokes, trim points off the leaves
Bring water and lemon juice to boil
Place the artichokes in the water and cook for 20 minutes, until tender
Drain and cool the artichokes
Preheat the oven to 375
Peel off the outer leaves, cut the artichokes in half, and using a grapefruit spoon scoop out all the thistle
Mix the garlic, parmesan cheese, parsley, and olive oil
Place salt and pepper in the cavity the artichokes
Using a spoon put the garlic, etc mixture in and around the leaves and into the cavity
Put in the artichokes onto a cookie sheet with foil (or baking dish) and bake in the oven for 45 minutes
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately
Add your favorite spices and plenty of them. I ended up freezing some of these because its a bit of work. Then i made meatball subs.
artichoke and tomato risotto
4-6 cups vegetable stock
1 can halved artichoke hearts
2 tbs olive oil
2 garlic cloves (minced)
4 plum tomatoes
1 1/2 cups arborio rice (risotto rice)
1/2 cup fresh grated parmesan cheese
1 tbs unsalted butter
bring stock to a simmer on the stovetop and keep it warm over a low heat
empty the can of artichokes into a colander to drain the liquid out
peel and dice the tomatoes (i use a potato peeler)
heat olive oil on medium heat, in another pot
add the garlic and saute for a quick minute
add the tomatoes, stirring occasionally, until soft
add some salt and pepper as desired
add the artichoke and allow to cook into the juice of the tomatoes for a minute
add the rice, stir into all the liquid and allow to cook for a minute or two to absorb any liquid in the pot
add 1/2 cup of stock and stir into rice
allow rice to absorb the stock, about 3-5 minutes, and add another 1/2 cup of stock
continue adding stock, stirring, and allowing the rice to absorb the stock until the rice is soft and al dente (this usually takes me about 25 minutes total)
remove the pot from the heat and stir in the cheese and butter (skip the cheese and use a vegan margarine if serving this vegan)
Forbidden Rice with Cranberries, Carrots and Ginger
3 tbsp olive oil
2 tbsp finely minced ginger
1 c. diced fresh oyster or ****take mushroom caps
3 medium carrots, cut into 1/4 inch dice
1/2 c. minced onion
2 celery stalks, cut into 1/4 inch dice
salt and pepper to taste
3 cups cooked Forbidden Rice (cooked according to pkg directions)
**I use Lotus Foods brand, bought at my local grocery store**
1 c. fresh orange juice
1 c. dried cranberries
1/2 c. chopped nuts - almonds, pecans, pine nuts -- optional
chopped parsley as garnish -- optional
Preheat oven to 325. In a large skillet, heat oil over medium heat, swirling pan to coat. Add ginger;cook until fragrant, about 30 seconds. Add mushrooms and saute for 1 minute.
Add carrots, onion, celery; season w/salt and pepper. Stir-fry until vegetables are tender, about 5 minutes. Stir in the cooked rice, orange juice and cranberries. Add nuts, if desired. Toss to mix well.
Pour the rice mixture into a 9 x 13 inch baking dish. Cover loosely with foil; bake until heated through and liquid has evaporated, about 30 minutes. Garnish w/ chopped parsley, if desired. Enjoy!
**** Great for Thanksgiving!! ****
what to do with the leftover risotto - risotto cakes :)
1 tbs olive oil
2 cups leftover risotto (cold from the fridge)
1 cup bread crumbs
2 oz mozzarella cheese (diced into cubes)
set the oven at 400F
brush a baking sheet with the oil
combine the leftover risotto with one egg
put one egg (beaten) in a shallow bowl
place the bread crumbs in another shallow bowl
take 2 tbs of rice and shape into an oval approx. 2x2, make a depression in the middle with your thumbs
put one or two cubes of cheese into the depressed area
shape another 2 tbs of the rice mixture on top, and mold it all together into a little croquette (the cake)
repeat the procedure until you have 8-9 little cakes
dip, one cake at a time, into the egg mixture and then into the bread crumbs
place the cake, coated in bread crumbs, onto the baking sheet
once all cakes are coated in egg and bread crumbs place the baking sheet into the oven for approximately 25 minutes (flipping them over once), or until golden brown on both sides
serve with lemon wedges
bumping for CurlyMireya
Thanks! Where did that come from? :confused1: I only saw a small list of threads, and that was not one of them! I hate this ****in new board.... I also hate that you have to go through like 3 steps just to edit a post. I know I've seen this thread a few different times, but none of the recipes struck my fancy. I'm not much of a veggie person. I guess what I want is traditional recipes that have substitutions, but I'm having a tough time coming up with ideas.
Oh now I see, you can choose to list threads from whatever time period. Well that royally sucks - what's wrong with a long list like most forums do??
Chipolte, Corn, and Black Bean Stew (from Vegan with a Vengeance)
2 Tbsp olive oil
1 large onion, quartered and thinly sliced
3 cloves garlic, chopped
2 tsp ground cumin
1/2 tsp salt
A few dashes freshly ground black pepper
2 chipotle peppers (canned), drained and chopped
1 (28-ounce) can crushed tomatoes
3 c. water
4 russet potatoes, cut into 3/4 inch dice
2 carrots, peeled, cut into 3/4 inch dice
1 cup corn (or 2 ears)
1 (16-ounce) can black beans, drained and rinsed
1 c. fresh cilantro, lightly packed, torn into pieces, (stems and all)
Finely grated zest of 1 lime
Juice of 1 lime
In a stockpot, saute the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt, and black pepper. Saute 1 minute more. Add the chipotles, tomatoes and water, stir. Add the potatoes and carrots, cover, bring to a low boil, and simmer for 20 minutes.
Uncover, add the corn and beans. Thin with water if necessary. Cook uncovered for 5 more minutes. Add the cilantro, lime zest and lime juice. Let sit for at least 10 minutes. Serve. (If you can, wait an hour to eat it, it tastes so good when its had a chance to sit around and is gently reheated.)
** I served this w/ a lettuce, mango, red pepper and cherry tomato salad. YUM!
The sauce is amazing, I doubled it to cover rice and veggies, but watch out if using fresh ginger.
General Tao's Tofu
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.
Preparation time: 30 Minutes
Chickenless Chicken Salad
Remove tofu slices from oven and allow to cool until you can handle them. Then, shred the tofu slices with a sharp knife, creating irregular, angular pieces similar to shredded chicken. Mix with vegetables, spices, and Tofu Mayo until ingredients are coated. Chill thoroughly before serving. Makes 4 servings.
VARIATION: Broil tofu for a few minutes rather than baking it.
Transfer tofu to a food processor or blender. Add remaining ingredients and puree until smooth and creamy. Makes about 1 1/4 cups.
Often I don't even use red pepper, I use 1/4-1/2 cup rehydrated sun dried tomatoes, sliced.
I've used fresh and roasted red pepper, both very good. If I used roasted red pepper, I just purchase the kind in a jar.
I haven't ever made the tofu mayo, but I've heard it is very good. Personally (and lazily) I just used Vegannaise.
I've used several different brands of tofu, but my favorite right now is Trader Joe's Super Firm. White Wave makes a great extra firm, too. But, if you've been eating tofu, you probably already know all this :)
Recipe Source: Cooking the Whole Foods Way by Christina Pirello
Sourdough Bread (100% Whole Wheat)
I'm going to direct you to these websites; sourdough bread making involves a lot of steps and these sites are the ones I used to achieve the kind of bread I like.
Sourdough Bread: How to Begin
Usoda, that sounds amazing!!
bumping for smo
Thanks for bumping, Goldy! These are giving me great ideas.
Here's my contribution, a super-easy "recipe" that I came up with this week when I was craving my favorite "Feta-Licious" pizza but wanted something healthier.
1 tbs olive oil
1/2 of a medium red onion, chopped
1-2 cloves garlic, minced
1/2 cup mushrooms, chopped
1 can (~2 cups) chickpeas, rinsed and drained
1/2 cup tomato sauce
1/4 cup shredded Italian cheese blend
1/4 cup feta
1) Heat olive oil in a sauce pan over medium heat.
2) Add onion and garlic, cook until translucent.
3) Add mushrooms, chickpeas, and tomato sauce. Bring to boil, then lower heat and simmer for a few minutes until mushrooms are cooked.
4) Either toss in cheeses and mix well before serving, or put mixture into a baking dish and top with cheeses and put under broiler for a few minutes until cheese is browned and bubbly.
It made 3 servings for me, and was even better as leftovers the next day!
I've used this spaghetti squash casserole recipe when I've needed to take a dish to a party where there will be vegetarians present.
I really like it. It's hearty yet not too heavy. It's not vegan as it calls for cheese.
I love spaghetti squash!
and I'm adding springs cheesy potato soup recipe, with the changes I did to make mine :). There's a thread in non-hair on the soup and different variations tried.
spring1onu's Cheesy Potato Soup
i make a salad with:
homemade balsamic vinaigrette
it is delicious!
I cannot attest to these recipes but they sure look pretty
Vegan for $3.33 a day
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