VEGETARIAN RECIPES for newbies and the rest of us
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nellie apple:
I have loads of ingredients on how to cook uncook noddles : Try it!Hi Nellie I hope you are well! Thanks for this link...I must try these What could be better noodles and lose weight...Yeah
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mustangsally10:
DawnD:
It's been about two, two and a half months since I've become veggie, and I'm pleasantly surprised that I'm not missing meat as much as I was worried I would. Maybe I miss the taste of bacon a little, but not really. What I was wondering is that I really love Chinese food and used to like General Tao's chicken before I became vegetarian. Does anyone know a good recipe for like a fake General Taos? I'm really anxious to try some of the recipes on here. The only thing I find really hard is that there are not really any stores that cater to vegetarians here, except for my supermarket across the street, which has quite surprisingly a fair number of products; but their veggie burgers are horrible! I have had a couple of really good ones at restaurants; but I just can't seem to find a good one to make at home!
Hi Dawn Congrats on going veggie. It's really one of the best things you can do for yourself and the world and of course the animals Starshine and Nellie have some great recipes for you and here is another.. GENERAL TAO'S TOFU 1 container of firm tofu, drained and pressed. I prefer just 'firm', but really you can use whatever you want/have. 3/4 cup cornstarch peanut or vegetable oil for frying 3 chopped green onions (optional) 1 Tablespoon (or less-I used less and it worked great) minced ginger 3 cloves minced garlic (love it) 2/3 cup vegetable stock 2 Tablespoons soy sauce 4 Tablespoons sugar (I used dark agave nectar) red pepper to taste 1 Tablespoon sherry (optional) 1 Tablespoon white vinegar (or rice vinegar) 1/2 Tablespoon hoisin sauce (I added this to cut the sour) veggies Drain, dry and cut tofu into 1 inch chunks. Roll each piece of tofu in a bowl of cornstarch. If your tofu can handle it with firmness, shake all the tofu in the cornstarch bowl - if you think this will break your fu - just do it individually. -Heat your oil in a heavy-bottomed pan or wok and fry tofu pieces on each side until golden. Drain oil. This will take about 4-6 minutes on medium high heat. Remove tofu from pan, place on paper towels. -Heat 3 Tablespoons of oil in the pan or wok on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. I also added one sliced carrot at this point, and a few chopped green beans. Be careful not to burn garlic. -In a small bowl or measuring cup, whisk together the vegetable stock, soy sauce, sugar, red pepper, hoisin sauce and vinegar. Add to wok. -Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well (I whisked in about 1.5 tablespoons cornstarch). -Add fried tofu and coat evenly. -Serve immediately with steamed broccoli over your choice of rice. Serves: 4 Enjoy
That sounds delicious! I'm going to try it! Thanks for all your support. I am so glad that I'm a vegetarian now; I feel so much better about myself, and proud.
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Hi 2: Happy Maccas Meatless Monday The weather here is getting a little cooler and I am feeling more like doing some cooking. I've been thinking about spaghetti and no-meat balls so here goes.... SPAGHETTI AND NO MEATBALLS For the no meatballs: 4 tablespoons extra-virgin olive oil 3/4 cup finely diced onion Pinch sea salt, plus 1/2 teaspoon and more to taste 2 cups thinly sliced mushrooms, about 4 ounces 3 cloves garlic, roughly chopped 1/4 teaspoon red pepper flakes 1 (14-ounce) package extra firm tofu, drained and crumbled 1 large egg 1/4 cup dry bread crumbs (I use Italian style) 1 tablespoon finely chopped parsley leaves (optional if you use Italian-style bread crumbs) Freshly ground black pepper 1/2 cup all-purpose flour In a medium skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized, about 4 to 5 minutes. Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine. Add the bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper. Spread the flour on a plate. Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour and put them onto a baking sheet or large plate. In a large skillet over medium heat, warm the remaining 2 tablespoons oil. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side. Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve with your favorite pasta. Simple and Quick Tomato Sauceor use bottled sauce) 1 (28-ounce) can plum tomatoes with juice 1/2 teaspoon kosher salt 1/2 teaspoon dried oregano Freshly ground black pepper 1 small clove garlic, peeled and crushed 6 large basil leaves Put all the ingredients into the bowl of a food processor and pulse to form a rough puree with flecks of basil. Yummy...these would make great no-meatball sandwiches. Just put them into some lightly toasted hoagie rolls and spoon some of the sauce on top. sprinkle with parmesan cheese and some mozzarella cheese also if you like. Heat the sandwiches in oven or toaster oven until cheese melts! I'm hungry now Enjoy! What have you all been cooking lately?
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Whatta great Monday Meatless Recipe for Paul Here's for you Viv and Paul Pumpkin Bisque
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nellie apple:
Whatta great Monday Meatless Recipe for Paul Here's for you Viv and Paul Pumpkin Bisque
Yum thanks Nellie....I love pumpkin Happy Maccas Meatless Monday Today I will make breakfast for Paul I made these a couple of weeks ago and they were delish! And very easy! PUMPKIN SPICED PANCAKES Pecan Syrup: 1 cup maple-flavored pancake syrup 5 tablespoons pecans, toasted and chopped Pancakes: 1 cup buttermilk pancake mix 1 cup cold water 1/3 cup canned pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Nonstick vegetable cooking spray Butter, room temperature Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm. Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy). Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.
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starcrossed:
Hi, I was wondering if you have a few more breakfast recipes up your sleeves? I'm getting really fed up with toast and jam every morning. I recently decided to look around the internet and found this wonderful recipe for Pumpkin Muffins, currently my toast-and-jam surrogate. It's from www.lifetips.com (click me), I haven't dug into the site any further so I don't know if it's any good. They do seem to have a large section on vegetarianism. Anyway this recipe is theirs and not mine and it's lovely, and I'll probably get into trouble for posting it here. Pumpkin Muffins A healthy snack to have anytime, but especially first thing in the morning! 2 cups whole wheat pastry flour 1/4 cup wheat germ 1 teaspoon ground ginger l teaspoon cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups fresh pumpkin or butternut squash puree (or substitute 1 cup canned pumpkin puree? more convenient but not as good!) 1/2 cup applesauce 1/2 cup firmly packed brown sugar 3 tablespoons vegetable oil 2/3 cup raisins or currants 1/3 cup chopped walnuts, optional Preheat the oven to 350 degrees. Combine the first 6 (dry) ingredients in a mixing bowl. In another bowl, combine the pumpkin or squash puree, applesauce, brown sugar, and oil and stir together until smooth. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together vigorously until thoroughly combined. Stir in the raisins or currants and the optional walnuts. Divide the mixture among 12 oiled or foil-lined muffin tins. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin tests clean. Cool on a rack, then remove muffins from the tin and store in an airtight container.
Thought I'd bump Starcrossed great pumpkin muffin recipe ..so perfect for this season Think I will bake them this weekend but will use sweet potato instead of pumpkin as I have some sweet potatoes. woo..hoo Starcrossed where are you :
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Pasta e Fagioli with Pesto This take on the traditional Italian bean and pasta dish features garden-fresh borlotti and green beans, topped with a generous amount of homemade pesto. Hearty enough for a main meal, this dish is also meatless. Going vegetarian once or twice a week is a great way to "green" your diet, and will most likely save you some money in the long run. [Yummy]. Ingredients 1/2 pound(s) borlotti (or cranberry) beans 3 (loosely packed) cup(s) basil leaves 5 tablespoon(s) lemon juice 2 clove(s) garlic 3/4 cup(s) grated Parmesan cheese 1 1/4 teaspoon(s) salt 1/2 teaspoon(s) fresh-ground pepper 1/2 cup(s) olive oil 1 tablespoon(s) olive oil 3/4 pound(s) pasta, such as strozzapreti or penne 1 (13-ounce) large sweet onion, sliced 1/4 inch thick 8 ounce(s) green beans, cut into 1 1/2-inch pieces 1/3 cup(s) white wine 8 ounce(s) cherry or grape tomatoes, halved lengthwise Directions 1. Cook the dried beans: Place the dried beans in a medium pot and fill with 3 inches of water. Bring to a boil over medium-high heat. Remove from the heat and let sit, covered, for 1 hour. Drain the beans, discard the liquid and return the beans to the pot. Add 3 inches of water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and let simmer until the beans are tender -- about 45 minutes. Strain, reserving the cooking liquid, and keep warm. 2. Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside. 3. Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a large saucepan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente -- about 9 minutes. Drain the pasta immediately (do not rinse). Set aside. 4. Cook the vegetables: Finely chop the remaining garlic clove. Heat remaining olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are deep golden brown -- 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid. Cover and cook until beans are warmed and green beans are tender -- 2 to 3 more minutes. 5. Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm. credit: Charles Schiller
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For you all! Viv, I hope you'll like it! Roasted Sweet Potato Casserole with Praline Streusel Vegetable-oil cooking spray 5 pound(s) sweet potatoes 1/2 cup(s) fresh orange juice 1/2 teaspoon(s) fresh-grated orange zest 3 large eggs, lightly beaten 1/2 cup(s) granulated sugar 1 1/2 teaspoon(s) baking powder 1 1/2 teaspoon(s) vanilla 2 tablespoon(s) butter Praline Streusel: 2 cup(s) chopped pecans 1 (firmly packed) cup(s) light or dark brown sugar 1/2 cup(s) butter 1 teaspoon(s) vanilla 1/8 teaspoon(s) salt Directions 1. Prepare casserole: Lightly coat a 9- by 13-inch pan with cooking spray and set it aside. Preheat oven to 350 degrees F. With a fork, prick sweet potato skins all over and roast on a baking sheet until soft, about 1 hour. Allow sweet potatoes to cool, then peel. Place in a large bowl and mash until smooth with a potato masher. Add orange juice and zest. Fold in eggs, granulated sugar, baking powder, vanilla, and butter. Pour the sweet potato mixture into the prepared pan. (At this point the casserole can be tightly covered and refrigerated until ready to serve.) 2. Make praline streusel: In a saucepan, place pecans, brown sugar, butter, vanilla, and salt and bring to a boil. Cook 2 minutes, then pour over sweet potato mixture. 3. Bake until bubbly and brown, 40 to 45 minutes. Serve warm. Yields: 8 side-dish servings credit: countryliving
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|For Vegetarians| Foods High in Iron Dried beans or peas: Pinto, kidney, lima, navy, chick peas, black-eyed peas, lentils, split peas, green peas Green leafy vegetables: Spinach, kale, collards, beet greens, chard, broccoli Dried fruits: Raisins, prunes, figs, dates, dried peaches, dried apricots Nuts and peanut butter Grains: Iron fortified cereals (read labels), enriched breads, whole grain breads or visit: http://www.dfwnetmall.com/veg/plantfoodshighcontentiron.htm
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Pumpkin Chocolate Cake. Yum...yummy!
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Cold Avocado Soup .5 seedless cucumber, chopped 1 medium avocado, peeled and pitted 1 shallot , chopped 2 tablespoon(s) plain yogurt 2 tablespoon(s) fresh mint 1 sprig(s) fresh mint 4 teaspoon(s) fresh lime juice 1.5 teaspoon(s) salt .25 teaspoon(s) ground black pepper .25 teaspoon(s) ground cumin 1 radish, chopped Direction: Place the cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin, and 1 cup cold water in a blender, and process until smooth. Chill for at least 1 hour. Serve garnished with the radish and remaining mint leaves. credit: countryliving YumYummy!
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veggie scotch eggs a lot of people think scotch eggs come from Scotland but they were originally Indian i believe. normally they are deep fried but it is healthier to bake them in the oven. 6 free range eggs 1 packet of veggie sausage mix (the dried stuff you add water to) I teaspoon of curry powder salt and pepper bread crumbs the golden ones out of a packet boil the eggs till hard boiled allow to cool then remove the shells make up the sausage mix as per the instructions on the packet add in the curry powder and salt and pepper at this point take an egg and mould the sausage mix round it roll in breadcrumbs place on a baking tray cook in a preheated oven at 200f or gas mark 6 for 30 mins can be served hot or cold great for picnics or with salads having looked through the recipes on this thread wouldn't it be great if they were put in to a book and sold as a tribute to Linda and the money raised put to a charity of Paul's choice what do others think?
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nellie apple:
Pasta e Fagioli with Pesto This take on the traditional Italian bean and pasta dish features garden-fresh borlotti and green beans, topped with a generous amount of homemade pesto. Hearty enough for a main meal, this dish is also meatless. Going vegetarian once or twice a week is a great way to "green" your diet, and will most likely save you some money in the long run. [Yummy]. Ingredients 1/2 pound(s) borlotti (or cranberry) beans 3 (loosely packed) cup(s) basil leaves 5 tablespoon(s) lemon juice 2 clove(s) garlic 3/4 cup(s) grated Parmesan cheese 1 1/4 teaspoon(s) salt 1/2 teaspoon(s) fresh-ground pepper 1/2 cup(s) olive oil 1 tablespoon(s) olive oil 3/4 pound(s) pasta, such as strozzapreti or penne 1 (13-ounce) large sweet onion, sliced 1/4 inch thick 8 ounce(s) green beans, cut into 1 1/2-inch pieces 1/3 cup(s) white wine 8 ounce(s) cherry or grape tomatoes, halved lengthwise Directions 1. Cook the dried beans: Place the dried beans in a medium pot and fill with 3 inches of water. Bring to a boil over medium-high heat. Remove from the heat and let sit, covered, for 1 hour. Drain the beans, discard the liquid and return the beans to the pot. Add 3 inches of water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and let simmer until the beans are tender -- about 45 minutes. Strain, reserving the cooking liquid, and keep warm. 2. Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside. 3. Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a large saucepan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente -- about 9 minutes. Drain the pasta immediately (do not rinse). Set aside. 4. Cook the vegetables: Finely chop the remaining garlic clove. Heat remaining olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are deep golden brown -- 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid. Cover and cook until beans are warmed and green beans are tender -- 2 to 3 more minutes. 5. Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm. credit: Charles Schiller
Hi Nellie Thank you for this great recipe for Pasta e Fagioli It's one of my fav dishes....my Italian side loves it
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nellie apple:
For you all! Viv, I hope you'll like it! Roasted Sweet Potato Casserole with Praline Streusel Vegetable-oil cooking spray 5 pound(s) sweet potatoes 1/2 cup(s) fresh orange juice 1/2 teaspoon(s) fresh-grated orange zest 3 large eggs, lightly beaten 1/2 cup(s) granulated sugar 1 1/2 teaspoon(s) baking powder 1 1/2 teaspoon(s) vanilla 2 tablespoon(s) butter Praline Streusel: 2 cup(s) chopped pecans 1 (firmly packed) cup(s) light or dark brown sugar 1/2 cup(s) butter 1 teaspoon(s) vanilla 1/8 teaspoon(s) salt Directions 1. Prepare casserole: Lightly coat a 9- by 13-inch pan with cooking spray and set it aside. Preheat oven to 350 degrees F. With a fork, prick sweet potato skins all over and roast on a baking sheet until soft, about 1 hour. Allow sweet potatoes to cool, then peel. Place in a large bowl and mash until smooth with a potato masher. Add orange juice and zest. Fold in eggs, granulated sugar, baking powder, vanilla, and butter. Pour the sweet potato mixture into the prepared pan. (At this point the casserole can be tightly covered and refrigerated until ready to serve.) 2. Make praline streusel: In a saucepan, place pecans, brown sugar, butter, vanilla, and salt and bring to a boil. Cook 2 minutes, then pour over sweet potato mixture. 3. Bake until bubbly and brown, 40 to 45 minutes. Serve warm. Yields: 8 side-dish servings credit: countryliving
OMG Nellie Your recipes are fantastic This is one of the best pumpkin recipes I have seen! It's like a yummy dessert that's good for you Yeah!
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darrel:
veggie scotch eggs a lot of people think scotch eggs come from Scotland but they were originally Indian i believe. normally they are deep fried but it is healthier to bake them in the oven. 6 free range eggs 1 packet of veggie sausage mix (the dried stuff you add water to) I teaspoon of curry powder salt and pepper bread crumbs the golden ones out of a packet boil the eggs till hard boiled allow to cool then remove the shells make up the sausage mix as per the instructions on the packet add in the curry powder and salt and pepper at this point take an egg and mould the sausage mix round it roll in breadcrumbs place on a baking tray cook in a preheated oven at 200f or gas mark 6 for 30 mins can be served hot or cold great for picnics or with salads having looked through the recipes on this thread wouldn't it be great if they were put in to a book and sold as a tribute to Linda and the money raised put to a charity of Paul's choice what do others think?
Thanks for this recipe Darrel It reminds me of a recipe I used to make and love called Eggs Poona...Hard cooked eggs with a creamy curry sauce. I lost the recipe and have been looking for it for years. Looks like I need to try this because I think it will compare I think it's a great idea to turn this thread into a veggie cookbook tribute to Linda and Paul for charity Now is an especially good time for a cookbook promoting vegetarianism as its becoming apparent that the earth can no longer sustain our current methods of food production. Meat Production is very energy intensive. Of course, I would need help from all of you. Esspecially need Nellies beautiful pics.... and lots more recipes Thanks Viv
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perhaps the website admin could put the idea to Paul's management and see what they think
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Dal (lentil stew): This is kind of my own version of traditional Indian dal. My version is a cross between the usual dal and the more complex sambar (another type of lentil stew). I don't really measure so amounts are approximate. Use what you have, if you don't have one ingredient, don't worry too much about it, this is a very versatile, hearty and healthy dish. Lentils are also a great source of protein. Ingredients: 1 cup of red lentils (if you prefer green, then that is fine) 1 1/2 cups of water to start, plus more as you go along 2-4 dry red chillies of your choice 1-2 seeded and diced green chili (jalapeno or serrano will work fine) 3/4 teaspoon cumin (preferably whole, lessen amount a bit for powdered) 3/4 teaspoon mustard seeds 1 teaspoon salt 1 teaspoon chopped garlic 1/2 teaspoon ginger paste 1 teaspoon sugar 2 bay leaves 3/4 teaspoon turmeric (can substitute with normal curry powder) 1/4 teaspoon garam masala (optional) 2 teaspoons tamarind juice (can substitute with a bit of tamarind chutney if needed but this step is optional) cilantro (garnish, optional) Up to 1 cup of vegetables of your choice (tomatoes, potatoes, carrots, squash, cauliflower etc.) Directions: Put 2 teaspoons of canola/vegetable oil in a large frying pan and heat at medium heat. After a couple of minutes add the cumin seeds and they should sizzle. After a minute, add garlic, ginger, mustard seeds, bay leaves, red chillies and green chillies. Be careful as the mustard seeds may pop in the hot oil. Stir for about a minute. Add lentils and stir for a few seconds, then add water and whatever vegetables that take the longest to cook (such as potatoes) and raise heat to medium high until the mixture starts to boil. Then add the salt, sugar, turmeric (or curry powder), garam masala and tamarind (optional). Let simmer for about 20 minutes and do a taste test. Add more salt or sugar as needed. Add more water in small increments as the lentils absorb it while cooking. You don't want there to be TOO much water as it will make it too thin (unless you want that, which is fine). Eventually (in about 30 minutes) the lentils will cook and start to break apart. You should end up with a semi-thick almost porridge consistency. At about 5 minutes before you turn the stove off stir in tomatoes and cilantro (if using). You may also add a little bit of butter for a richer flavor. Serve hot over freshly cooked rice. Fresh bread is also a good compliment. Very nourishing, very yummy.
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Yum...Yummy! Thanks Starshine I love your recipe but I guess I have to be easy on hot peppers. I love jasmine rice.
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Aye! Today is Monday and I am waiting for dear MustangSally's recipe Meatless Monday. Hey, hey--- where are you dear, Viv?
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nellie apple:
Yum...Yummy! Thanks Starshine I love your recipe but I guess I have to be easy on hot peppers. I love jasmine rice.
Oops. I put one teaspoon chopped garlic and then put garlic paste right after it. It should be ginger paste! I'll have to edit it.