VEGETARIAN RECIPES for newbies and the rest of us
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Just enough to make it spreadable..You can feel the texture of it....
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iamthewalrus64:
mustangsally10:
Hi Walrus64 I finally tryed your chili recipe and it turned out great! I did modify it a little because I always do that to a recipe...and it seems you do too What I did was first i added an additional can (14 oz) of tomatoes I used the tablespoon of coffee but only 1 tablespoon of honey...I got freaked out as I could not imagine how the honey would taste...I used the cumin but didn't have most of the other spices (you are brave!) so instead of them I used 2 tablespoons of chipolte chili powder which I love..I added the cilantro at the end. It was great..I still have leftovers ..I served it over corn chips and put shedded cheddar on top and shedded lettuce and chopped tomato and made nachos... I hope you will post some more recipes Peace
Hi MS! I'm so glad that you liked the recipe! I love it when people experiment and modify recipes. I think cooking is sort of like art; there is no "wrong way" and you should always add things on a whim. I never thought of using it for nachos! Thanks for the idea...now I'm going to have to make it again!
Hi Walrus64 Here is recipe you might like as you said you liked rice... I do too and live in florida where there is a great cuban influence. This is a staple for me and I'm sure you can think of many ways to jazz it up. CUBAN BLACK BEANS AND RICE SALAD 1 cup raw white or brown rice (can use instant if you like) 1 can black beans.. drained and rinsed juice of 1 lime about 1/4 cup chopped sweet onion 2-3 tablespoons olive oil handful of fresh cilantro..chopped salt & pepper to taste cook rice according to package instructions should have about 2 cups cooked rice. While rice is still warm add juice of 1 lime and rest of ingredients. If you use instant rice this all should take about 7 minutes to prepare! Serve at room temp or cold (2-3 servings) ps..this is great as a filler for wraps with tomato, avocado and salsa Enjoy
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lindafan:
NUTTY CARROT CAKE 1 cup butter 3 eggs 1 1/2 cups sugar 1 tsp.vanilla 2 cups shredded carrot 2 1/2 cups flour 2 tsp.baking powder 2 tsp.cinnamon 3/4 tsp.baking soda 3/4 tsp.salt 1/2 cup milk 1/2 cup chopped nuts Beat butter and sugar until light and fluffy...Blend in carrot,eggs and vanilla..Add combined dry ingredients alternately with milk,mixing well after each addition..Stir in nuts..Pour into greased and floured 13x9 inch baking pan...Bake at 350 degrees 45 to 50 minutes or until wooden pick inserted into center comes out clean..Cool and frost.. CREAM FROSTING 7 tbsp.softened butter 8 oz.softened cream cheese Honey 1 cup chopped walnuts Blend butter and cream cheese..Slowly drizzle honey over mixture stirring until mixture is a creamy consistency...Add chopped nuts and spread over cooled cake.. This was a big hit in the family..Let me know if anyone makes it and how it turns out!
This looks awesome Lindafan I love carrot cake..I will make this and let you know how it turns out..Thanks
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I promised I would post this recipe so here it is...this is a french classic Potato Leek Soup if you serve it cold its called Vichyssoise..it's so delicious and simple to make POTATO LEEK SOUP (vichyssoise) 3 cups sliced leeks, white and tender green parts (rinse well) 3 cups peeled and roughly chopped baking potatoes, like russets 6 cups water 11/2 teaspoons salt 1/2 cup heavy cream ( or more to taste) 1/2 cup creme fraiche or sour cream (optionsl) 1/3 cup minced chives or parsley (optional) In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor. (you can just mash with a potato masher if you want) Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives. ps..if you serve it cold in summer it's cool to serve it in small bowls which are placed in larger bowls filled with ice I like this almost better than ice cream Enjoy
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lindafan:
NUTTY CARROT CAKE 1 cup butter 3 eggs 1 1/2 cups sugar 1 tsp.vanilla 2 cups shredded carrot 2 1/2 cups flour 2 tsp.baking powder 2 tsp.cinnamon 3/4 tsp.baking soda 3/4 tsp.salt 1/2 cup milk 1/2 cup chopped nuts Beat butter and sugar until light and fluffy...Blend in carrot,eggs and vanilla..Add combined dry ingredients alternately with milk,mixing well after each addition..Stir in nuts..Pour into greased and floured 13x9 inch baking pan...Bake at 350 degrees 45 to 50 minutes or until wooden pick inserted into center comes out clean..Cool and frost.. CREAM FROSTING 7 tbsp.softened butter 8 oz.softened cream cheese Honey 1 cup chopped walnuts Blend butter and cream cheese..Slowly drizzle honey over mixture stirring until mixture is a creamy consistency...Add chopped nuts and spread over cooled cake.. This was a big hit in the family..Let me know if anyone makes it and how it turns out!
Thanks so much for the recipe. It turned out GREAT. I added some currants. And doubled the frosting recipe. It was a tad dry, but tasted fine. My first try at baking cakes. I always go for cookies. Thanks again.
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Thanks for the feedback..you know I do remember a bit of dryness..I should write the recipe for the cake that was pretty awful!
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I love Thanksgiving and try to include traditional ingredients in different ways...it would be great to share some veggie thanksgiving recipes I will start with one of my favs and hope you all will share some of yours SAGAPONACK CORN PUDDING about 8 servings 1/4 pound (1 stick) unsalted butter 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) 1 cup chopped yellow onion (1 onion) 4 extra-large eggs 1 cup milk 1 cup half-and-half 1/2 cup yellow cornmeal 1 cup ricotta cheese 3 tablespoons chopped fresh basil leaves (optional) 1 tablespoon sugar 1 tablespoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish. Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm. ps...with the eggs,milk and cheese this recipe has a good amount of protein so can be used as a main course and everybody loves it HAPPY THANKSGIVING
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I got a great simple side dish Roast some Walnuts and add them to your brown rice while cooking. It gives the brown rice a real nutty flavor that is a great side to your favorite veggie meals. You can make this rice a main course by frying the Walnuts in a stir fry with broccoli, snow peas, baby corn and bok choi. Then cover the rice with it. Great source of vitamins and minerals!!!
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saeberz:
I got a great simple side dish Roast some Walnuts and add them to your brown rice while cooking. It gives the brown rice a real nutty flavor that is a great side to your favorite veggie meals. You can make this rice a main course by frying the Walnuts in a stir fry with broccoli, snow peas, baby corn and bok choi. Then cover the rice with it. Great source of vitamins and minerals!!!
Thanks for posting this Saeberg, it sounds delicious. I always forget about using nuts in my cooking and they are such a great source of protein....I will try this soon. This is a great vegan recipe..are you vegan? I eat diary products but think I will eventually be vegan. Hope you will post more recipes Peace
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mustangsally10:
saeberz:
I got a great simple side dish Roast some Walnuts and add them to your brown rice while cooking. It gives the brown rice a real nutty flavor that is a great side to your favorite veggie meals. You can make this rice a main course by frying the Walnuts in a stir fry with broccoli, snow peas, baby corn and bok choi. Then cover the rice with it. Great source of vitamins and minerals!!!
Thanks for posting this Saeberz, it sounds delicious. I always forget about using nuts in my cooking and they are such a great source of protein....I will try this soon. This is a great vegan recipe..are you vegan? I eat diary products but think I will eventually be vegan. Hope you will post more recipes Peace
Well to be truthful I tried the Veggie diet for awhile and it did not give my metabolism enough for the heavy trining I did at the time. And in the Army I had to eat can foods out in the field and couldn't be that picky about what I ate. I do lean 3/4 veggies, fruits, and nuts in my diet though.
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At this moment I am baking pies to take to a Thanksgiving family gathering tomorrow. Whenever I am invited to a Thanksgiving dinner the hosts always ask that I bring my Cranberry Pie. It is famous Here is the very easy and simple recipe: CRANBERRY PIE 4 cups fresh or frozen cranberries 1 1/2 cups sugar 2 tablespoons flour 1'4 teaspoon salt 3 tablespoons water 1 tablespoon melted butter 1 recipe plain pastry wash berries and chop in food processer and mix with next 5 ingredients. Line 9" piepan with pastry, pour in filling and arrange strips of pastry over top in lattice design. Bake in hot oven 450 F 10-12 minutes reduce to 350 F and bake about 30 minutes longer. PLAIN PASTRY 2 cups sifted flour 3/4 teaspoon salt 1/3 cup shortening 4 to 6 tablespoons ice cold water (start with 4 add more if needed) mix this in a processer with pastry blade until dough forms then cut in half and roll out into 2 rounds one to line the piepan and the other to cut into strips for the lattice top. HAPPY THANKSGIVING
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Here's a link to a Vegan holiday dinner...HAPPY THANKSGIVING!!! http://www.vegcooking.com/f-thanks05.asp?c=weekly_enews
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I want the recipe for Starbucks' Zucchini bread! It is absolutely delicious! I have tried Zucchini bread from the bakery, but somehow it does not taste the same!
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gorda:
I want the recipe for Starbucks' Zucchini bread! It is absolutely delicious! I have tried Zucchini bread from the bakery, but somehow it does not taste the same!
Hola Gorda I searched for the starbucks zucchini bread recipe but could not find it. I did find this recipe from Gourmet magazine which sounds delish and I think I will try it soon...Here it is: ZUCCHINI, RAISIN AND NUT BREAD 1 1/2 cups plus 2 tablespoons all-purpose flour 1 cup whole wheat flour 1 tablespoon double-acting baking powder 3/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground cloves 3/4 cup granulated sugar 1/2 cup raisins 1/2 cup chopped walnuts 1 stick (1/2 cup) unsalted butter, melted 2 large eggs, lightly beaten 1/2 cup milk 2 teaspoons grated lemon zest 2 cups coarsely grated zucchini Preheat oven to 350 degrees F. Butter a 9 by 5 by 3-inch loaf pan. In a bowl sift together the 1 1/2 cups all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and cloves. Stir in the sugar. In a separate bowl toss the raisins and walnuts with the remaining 2 tablespoons flour. Add the butter, eggs, milk, lemon zest, raisins, walnuts and zucchini and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and tester inserted in the middle comes out clean. Cool bread in pan on a rack for 15 minutes, remove from pan and allow to completely cool before cutting. Enjoy
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Here is my first holiday recipe, it is great to have around for guests but also makes a great gift packed in a pretty jar or bowl.. HOLIDAY SPICED NUTS 2 cups walnut halves 1 cup peeled hazelnuts 1 cup whole unsalted cashews 1 cup whole pecan halves 3 tablespoons butter 1 teaspoon ground anise 1 teaspoon ground cinnamon 1 teaspoon coarse black pepper 1/2 teaspoon freshly grated nutmeg, eyeball it 1 cup smoked almonds Heat a large skillet and cook nuts over moderate heat 7 to 8 minutes until golden and well toasted ? your nose will know when they are done. Transfer nuts to a plate and return pan to stove top. Add butter to the pan in small pieces. Melt butter and spice it with anise, cinnamon, pepper and nutmeg. Let butter infuse a minute then pour over nuts. Turn off heat. Add smoked nuts to the skillet and turn to combine evenly with butter. because of the anise this has a real holiday flavor...C'mon you guys I"ll bet you have some great holiday veggie and vegan recipes
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Here is a great recipe if you are having company over the holidays, it's one of my favorite brunch recipes as you can put it all together the night before and just pop it in the oven when your friends arrive..and sleep late BAKED APPLE UPSIDE DOWN FRENCH TOAST 4 tart apples, such as McIntosh or Granny Smith 2 tablespoons fresh lemon juice 3 large ripe bananas 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter 1/2 cup (firmly packed) light brown sugar 1 tablespoons maple syrup 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract 4 to 5 slices challah bread (1-inch thick) challah is best but can use french or cuban bread even coissants Preheat oven to 375 F. Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thick. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine. Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat. Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight) Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once. serves about 5-6 Enjoy
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That sounds wonderful. frenchtoast. i will have to try it
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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.
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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.
These look delicious thanks, I love pumpkin and muffins were the first things I learned to bake and I love them. I will make these soon. I do have some more brunch recipes because I think it is an easy way to have people over..I will post some more and I hope you will also
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Starcrossed hi ...I finally tryed the Pumpkin Muffins..they are delicious! they are perfect for the season and I like that they are healthy. I think they would make a great homemade gift..thanks for posting them. You asked about breakfast foods and I did post my fav granola recipe on page 2 on this thread ...I haven't had much time for coming on the forum or cooking but will post more breakfast recipes soon. Peace Here is one of my favorite veggie main dish recipes SPINACH PIE ½ cup olive oil plus 2 tablespoons 4 medium onions, chopped 6 garlic cloves, minced Coarse salt and ground pepper 6 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 pound feta cheese, crumbled ½ cup grated Parmesan cheese ½ cup plain dried breadcrumbs about 1/4 teaspoon freshly grated nutmeg or use powdered 8 large eggs, lightly beaten 8 ounces frozen phyllo sheets, thawed and sliced (after thawing sheets, do not unfold but slice into about 1/2-3/4 inch slices from short side-makes slices about 12-14 inches long) Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes. Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, nutmeg, 2 teaspoons salt, and ½ teaspoon pepper. Fold in eggs until combined. Divide mixture evenly between two 9-inch springform pans or two 9 ½-inch deep-dish pie plates; press firmly to flatten. Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining ½ cup oil until coated. Divide phyllo between pies, covering the tops evenly and completely.This can look like a beautiful merinque! (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.) Preheat oven to 375°. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie). Note: To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices. this makes 2 pies and serves about 12, but you can easily half it for one pie but it freezes just great and then you have made 2 dinners in the same time Enjoy