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| Vegetarians Help stop animal cruelty, every time you eat. Trying to eat less meat? Be Vegetarian/Vegan? Saving animals, one bite at a time. |
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#1
04-08-05, 10:20 am
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| Vegetarian Recipes I'll start off this thread. This is a simple dish anyone can make and it's so versatile you can make it with almost any veggies you have in the house. It's also easy to increase the ingrediants to make more then the recipe calls for. Vegetarian Shepherd Pie 3 small-medium potatoes 2 cloves or garlic minced (garlic powder is fine too) 1/2 teaspoon Basil 2 tablespoons margarine or butter 1/4 teaspoon salt 2 to 4 tablespoons milk or soy milk or or mushroom (or veg) broth 1 medium onion chopped 1 medium carrot sliced 1 tablespoon cooking oil 1 15oz can kidney beans (any beans will do) rinsed and drained 1 14 1/2 oz can whole tomatoes drained and cut up 1 10oz package of frozen veggies (mixed or whatever you like)fresh vegs work 1 8oz can tomato sauce 1 teaspoon Worstershire sauce (or soy sauce) - caution true worstershire has anchovies in it. 1/2 teaspoon sugar 1 cup shredded cheddar cheese (more or less to taste) Papriks (optional) Peal, cut and cook potatos in water until tender (~20 - 25 min) Drain and Mash. Cook Garlic and Basil in the margarine or butter until tender. Add to the potatos along with the salt. Beat in enough of the milk to make the potatos light and fluffy. Set aside. For filling. In a saucepan cook onion and Carrot in hot oil until the onion is tender but not brown. Stir in Kidney beans, tomatos, Frozen Veggies, tomato sauce, Worsteshire Sauce and sugar. Heat until bubbly. If you like lots of chease like me add some cheese to the veggie mix at this time and stir it in until melted. *remember you can use fresh veggies. If you choose ones that are dense like carrots cook them with the carrot and onion at the beginning to soften them. Or you can precook them by boiling. Transfer the veggie mix into an 8x8x2 baking pan. Drop Mashed potatos in 4 mounds over veggie mix (or spead it evenly over entire top. Be sure to leave peaks on the potatos so you get some browned crunchy bits -yum-). Sprinkle with cheese and paprika (if desired). Bake uncovered in a 350 degree oven for 25-30 minutes or till heated through and cheese begins to brown. Maks 4 servings. Last edited by VoodooJoint : 04-19-06 at 09:42 pm. |
| Thank you VoodooJoint, for this useful post, say these 3 members: | ||
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#2
04-08-05, 12:08 pm
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| Re: Vegetarian Recipes [FONT=arial]vegetarian chili recipe[/FONT] [FONT=Verdana]1 small onion, chopped 1 large green bell pepper, seeded and chopped 3/4 cup chopped celery 3/4 cup dry red wine or water 3 cloves garlic, finely chopped 2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained 1 1/2 cups water 1/4 cup tomato paste 3 teaspoons vegetable bouillon granules 1 tablespoon chopped fresh cilantro 1 tablespoon chili powder 1/2 teaspoon ground cumin 2 (15-ounce) cans kidney or pinto beans, rinsed and drained Sour cream for accompaniment (optional)[/FONT]
*This recipie is REALLY great if you serve it over brown rice Last edited by VoodooJoint : 04-19-06 at 09:49 pm. |
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#3
04-08-05, 09:38 pm
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| Re: Vegetarian Recipes I know this really isn't too much of a recipe, but couscous is excellent in replacement for rice in many dishes--put a veggie stir fry over it and it's changed the flavor a bit. Adds variety as a side as well. Tastes a little like pasta. You can cook it in apple juice or any fruit juice, and it will absorb some of the flavor. On the other hand, you can put it in anything you like! I love it. |
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#4
04-09-05, 07:25 am
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| Re: Vegetarian Recipes I find vegi-chili is really good with some of that OhNatural soy beef from Schiders. I work in food processing so everybody was wondering about it. (Schiders had been bought by Maple Leaf so the prevailing thought is that Schniders will convert to a "fake meat" line and retool it's plants and Maple Leaf will continue to make "quality" meat products. So if this stuff sells we may see more choices for soy products.) Since I'm the only vegitarian at work I offered to buy and try some and it's really good. My husband will eat it and he's not vegitarian. He said he'll eat vegitarian food if it won't inconvience him and he'll eat this so it has to taste good  I really like the fact that you can look on the back and know what's in how many grams. I pointed that out to the guy at works who keeps an eye on whats happaning in the industry and he saw how that could be helpful, especially for people like me who have to know how much iron and b12 they are getting in thier diets. |
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#5
04-10-05, 11:27 pm
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| Re: Vegetarian Recipes This is no wimpy Lasagna! It is so full of flavor you will eat until you gain 50 pounds....so invite lots of people over to help you eat it. The very best part is that you do not have to pre cook the noodles. Really it’s no joke. The noodles cook in the sauce making the Lasagna less runny, the noodles are firmer and have more flavor. If you don’t trust me you can precook the noodles but allow the sauce to cook uncovered a little longer so it’s thicker. You can substitute veggies for ones you like better (I swap out the eggplant for zucchini ), add more veggies if you like and swap out cheeses for others you like more. THE BEST Vegetarian Lasagna 1/3 cup olive or salad oil 1 large onion chopped 2 cloves garlic minced or pressed (add more if you are a garlic fan) 1 medium sized diced eggplant 1/4 pound mushroom, sliced (I add more) 1 can (about 1 pound) Italian style or whole tomatoes (broken up) 1 8oz can tomato sauce ½ cup red wine (any wine will do, mushroom or veggie broth can be substituted) 1 medium carrot, shredded (save some for the piggies) 1 package (10 oz) frozen, chopped spinach, thawed and drained (you can use fresh) 1/4 cup chopped parsley (wheek, wheek, where’s ours?) 2 teaspoons oregano 1 teaspoon each basil and salt 1/4 teaspoon pepper 1 package of Lasagna Noodles 2 cups (1 pound) Ricotta cheese (I use more) 4 cups (1 pound) shredded Mozzarella cheese (more if you like) 1 ½ cups (4 ½ oz) grated Parmesan cheese Heat oil in a large sauce or soup pan over medium heat. Add onion, garlic, eggplant and mushroom and cook for 15 minutes stirring frequently. Add tomatoes and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to a boil then reduce heat and simmer covered for ~20 minutes. Uncover and allow to cook for ~ another 10 minutes. Add the spinach and mix it in, remove from heat and set aside. Butter a 9x13 inch baking dish. Spread about 1/4 of the sauce and veggie mix in the bottom of the baking dish. Lay about 1/3 of the uncooked noodles evenly over the sauce (remember they will cook and expand some). Dot the noodles with 1/3 of the ricotta. Sprinkle with 1/4 of the Mozzarella. Sprinkle with 1/4 of the Parmesan. Repeat this layering two more times. Spread remaining sauce evenly over the top and sprinkle with the remaining Mozz and Parm cheeses (at this point I often add more Mozz for a really cheesy top). If made ahead cover and refrigerate. Bake uncovered in a 350 degree oven until hot and bubbly (40 - 50) minutes. Cut in squares to serve. You can freeze individual portions for quick meals. If you end up with too much sauce save it for serving over pasta or rice. For a truly elegant meal you can make White Lasagna. Use the same cheeses but pre cook the noodles. You can use all of the veggies but don’t use the tomatoes or tomato sauce. Cook all of the veggies in the oil and set them aside. You can make the Alfredo sauce from scratch if you like...but I prefer the fast way. Heat two cans condensed Cream of Mushroom soup (any cream soup will work...like broccoli), 1½ cans of milk and 2 packages of powdered Alfredo sauce mix over medium heat. You can add the herbs in the ingredient mix or leave them out if you prefer. Heat until bubbly stirring frequently. Once bubbly add the pre cooked veggies and remove from heat. Layer and cook it like you would for the regular Lasagna but to add a little color sprinkle a little chopped parsley over the top right after you remove it from the oven. |
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#6
04-16-05, 12:24 am
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| Re: Vegetarian Recipes I know Cream of Mushroom soup has cream in it but anyway I tried putting Vanilla So Good in it, and it was awesome, the flavour is just so much richer. |
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#7
04-22-05, 08:30 am
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| Re: Vegetarian Recipes Well, I'm not vegetarian, but a good bit of my family is since they're buddhist, so I thought I'd share a recipe that we eat from one of our favorite cooks. http://www.foodnetwork.com/food/cda/...L-PAGE,00.html |
| Thank you CavySpirit for this useful post, says: | ||
Sammy and Peanut (03-07-08)
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#9
06-24-05, 12:29 pm
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| Re: Vegetarian Recipes It's not really a recipe but if you mix rice or cous-cous with veggies that you heat up in the fridge (once were frozen) it is really good. Some sour creams do have geletin in it and geletin is made with hooves and/or bone marrow. So make sure your sour cream doesn't have geletin in it. The brand Daisy is good. |
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#10
09-20-05, 06:46 pm
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| Re: Vegetarian Recipes I just made this one up this past week when I decided to start cutting a lot of meat out of my diet, and my whole family absolutely LOVED it. It started as White Chicken Chili, but I made a few adjustments and some changes. It's actually quite easy, but it takes a while, and you can't be afraid of fire!  Vegetable Bean Soup 16oz. dry navy beans 5 cans vegetable broth or equivalent homemade or carton broth 3 peppers - combination of poblano and any color bell 2 medium onions or more if you like onions - roughly chopped 4 or 5 yellow squash and zucchini several stalks of celery rough chopped minced garlic to taste mixed frozen veggies olive oil cumin black pepper half a bunch of cilantro or parsley - don't EVEN tell me you guys don't have one or the other around!  italian seasoning latex gloves (unless you don't mind the peppers on your skin) Rinse dry beans and soak for 2 hours. While beans are soaking, prep the rest of your veggies. Roast peppers (2 poblano chili/1 bell for spicier or 1 poblano/2 bell or 3 bell if you don't like the heat) on grill or under broiler until skin turns black. Put peppers in a bowl and cover with plastic wrap for about 15 minutes. While waiting for the peppers to steam, cut the squash and zucchini in half long ways, season with olive oil and S&P and lightly grill or broil. Chop squash/zuchs in bit size chunks. Put on gloves. Skin will now peel and/or rub off of the peppers easily. Cut peppers open and remove seeds, but do not rinse the peppers. Cut peppers into small pieces and set aside. In a saute pan, lightly saute the onions, celery, and as much garlic as you like. Remove most of the stems from the cilantro and chop. Once all veggies are prepped, spend the rest of the two hours of bean soak time reading/replying to threads on cavycages! After the 2 hours, drain the beans and put into a large pot with broth, all prepped veggies, a couple tablespoons of cumin, black pepper to taste, italian seasoning, and chopped cilantro. Cook for 1hr 30 min to 1hr 45min, stirring often. During the last 30 minutes add in the frozen veggies. You can also add canned tomatoes to this if you want, but my mom hates tomatoes, so I left them out, and I still thought it was very good. If you have any other veggies you like, add them as well. I recommend either grilling, broiling or sauteeing any hard veggies a bit first and adding them with the first batch, or if you want to add mushrooms, add them at the last 30 minutes with the frozen veggies. After the fact I also thought about adding fresh shredded spinach in the last couple of minutes. VERY versatile recipe that will take pretty much anything in the veg drawer! Last edited by VoodooJoint : 04-19-06 at 09:49 pm. |
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#11
10-17-05, 11:54 am
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| Re: Vegetarian Recipes This is an "off the cuff" recipe that my sister in law came up with one day. The quantities are guidelines, not absolutes, as it's one of those recipes where things are just thrown in. Always make it to taste!Veggie Wraps by Tanya Tortilla wraps, flavoured are best, I prefer sundried tomato 1 large onion, chopped 1-3 garlic cloves, minced (optional) 1-2 large red peppers, chopped in large pieces 1-2 cups large white mushrooms, chopped in large pieces 1 package Yves soy burger (equal to 1.5 lbs ground beef) Soy sauce to taste Chili powder to taste Sour cream to taste (or soy sour cream, very tasty!) Grated cheese to taste (or soy cheese, somewhat tasty) Oil Heat some oil in a large pan. Cook onions and garlic until they start to get a bit soft. Add soy beef and pour some soy sauce on it. Pour it, don't just shake the bottle a few times. It will seem like there's too much, but it won't be. There should be a small puddle of soy sauce in the bottom of the pan. Sprinkle soy beef liberally with chili powder and simmer for about 3 minutes. Stir occasionally. Add red peppers. Cook for about 5 minutes, or until starting to get a bit soft. Stir occasionally. Add mushrooms. Pour soy sauce on top as with the beef. Sprinkle liberally with chili powder. Cook until the mushrooms start to get a bit soft. Stir frequently. While the mushrooms are cooking, put some of the grated cheese in the middle of the tortillas. When the mushrooms are done cooking, spoon the mixture into the centre of the tortilla on top of the cheese. Top with sour cream and wrap. Serves approx. 6, more or less depending how big the ingredients were and how many of them you used. Mmm, tasty!!! Last edited by VoodooJoint : 04-19-06 at 09:48 pm. |
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#12
11-25-05, 09:59 pm
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| Re: Vegetarian Recipes Tofulaya (Tofu/Tempeh Jambalaya) - a true, New Orleans recipe I got this recipe from a neighbor of mine that was born and bred in New Orleans. I never thought I would share it with anyone but my kids but considering the state that my home town is in right now I figure I would like to share at least one of the reasons I love New Orleans. That reason being fabulous food. This recipe was shown to me, not written and handed to me. I had to stand in my neighbor's kitchen while she made it and watch/help. I wrote it down as best I could but most of the seasoning was not measured with a measuring spoon. It was either sprinkled directly into the pan or "hand measured" (poured into the hand and eye judgement is used). I recommend using the measurements given and adding more to taste if necessary. I went light in the measurements for a couple of the spicier ingredients so as not to kill "spice lightweights". Tofulaya Ingredients 1 pound Tempeh or Firm Tofu - cut into strips or 1/2 inch cubes 1/4 tsp salt 1/4 tsp ground red pepper 1/8 tsp black pepper 2 tablespoons cooking oil (vegetable, olive or other) 1 large onion chopped 1 cup chopped gree, red and/or yellow sweet pepper (bell pepper) 1 stalk celery chopped 1 clove garlic minced 14 ounces vegetable broth 1 10-ounce can chopped tomatoes 1 small can green chilies chopped (found in ethnic food section - mexican) 1 cup long-grain rice 1/4 to 1/2 tsp hot pepper sauce 1/8 cup snipped parsley 1/4 cup green onion tops For marinade 1-2 cups vegetable broth 1/4 tsp ground red pepper 1 tbs olive oil (or other) Mix together marinade ingredients and tofu/tempeh in a bowl or zip lock bag. Marinade overnight. The longer you marinade it the better it tastes. In a large frying pan or sauce pan cook onion, sweet peppers, celery and garlic in oil until the onion turns clear and veggies are tender. Add broth, tomatoes and their liquid, green chilies with their liquid, onion tops, rice, and hot pepper sauce. Bring to boiling. Reduce heat, cover and low simmer 20 to 25 minutes until rice is cooked and liquid is absorbed. Remove tofu/tempeh from the marinade and discard the liquid. Add parsley and tofu/tempeh to the pan. Mix together and leave on heat until heated through. If desired sprinkle with more parsley or green onion. Cornbread make the perfect companion. ------------------------------------------- I would like to share a little more of the story how I got this recipe. This neighbor of mine was a die hard meat eater. I asked her one day if she could make Jambalaya with tofu. Her first question was "honey, what da heck is toeflu?" (that's just how she said it). I explained and she replied. "Baby, I ain't never made a jambalaya wit out something that didn't run, scuttle or flap but I'm guessin' I could make it jus as well wit sumting dat din't put up such a fuss". About a week later she asked me to drop her off some "toeflu". I did. The next day she said to come on over and she was gonna teach me how to make "this godforsaken white mud edible, ifin I still had a mind to try to eat it". I did and she taught me. I found out a few days ago that Ms. R, the kind woman that put up with my "vegetarian nonsense", has now passed away. She stayed with her husband and son in their house for the hurricane. Their house flooded to neck deep. They managed to get out and spent 3 days of hell in the Superdome before being evacuated by bus to Texas. Ms. Rouzen sickened in Texas and no one could convince her to fight longer. She died in the company of her son and husband. Please remember her, her family and all of New Orleans if you make this dish. Last edited by VoodooJoint : 11-28-05 at 08:40 am. |
| Thank you VoodooJoint, for this useful post, say these 4 members: | ||
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#13
12-15-05, 04:44 pm
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| Re: Vegetarian Recipes Daal over basmati saffron rice: the daal - 1 cup red lentils 1 slice ginger, 1 inch piece, peeled 1/4 teaspoon ground turmeric 1 teaspoon salt 1/2 teaspoon cayenne pepper, or to taste 4 teaspoons vegetable oil 4 teaspoons dried minced onion 1 teaspoon cumin seeds Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture. Or you can buy some really good dried, boxed daal from: www.easternessence.com (It's kind of expensive, but it's organic and you'll be supporting small Indian farmers.) the basmati saffron rice - In a saucepan, combine: 3 1/2 cups water 2 cups uncooked basmati rice Bring to a boil, cover, and simmer on low heat for 25-30 minutes, until the water is absorbed. In a bowl, mix: the cooked basmati rice (about 4 cups) 2/3 cup sugar 1/4 teaspoon turmeric 1/4 teaspoon crushed saffron In a saucepan, melt: 4 teaspoons ghee (or butter) Add to the saucepan and sauté: 2 cinnamon sticks, crushed or broken into 2-4 pieces 8-10 whole cloves 8-10 whole green cardamoms, or 1 teaspoon cardamom powder 8-10 whole black peppercorns When spice mixture "pops," add the rice mixture. Cover and sauté until warmed through. I add fresh tomatos and mushrooms, as well as frozen peas, to the daal mixture about ten minutes before it's done. Serve the daal over the rice. Warm pita bread is a good substitute for naan if you don't have an authentic Indian brick oven. (Harr.) |
