VEGETARIAN RECIPES for newbies and the rest of us
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Hi , I always do some baking around the holidays and I always include cranberries because I love them. Further back in this thread I posted my Cranberry Pie recipe and also Cranberry Granola. This year I am making: CRANBERRY UPSIDE-DOWN CAKE 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick) 1/2 cup sugar, plus 1/2 cup 1 pound cranberries, rinsed, picked over, and patted dry 1 large egg 1 teaspoon vanilla 1 teaspoon minced orange rind (optional) 1 1/4 cups all-purpose flour 1 1/2 teaspoons double acting baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup red currant jelly (or raspberry or strawberry) Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan. In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined. Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand. In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with whipped cream, if desired. You can use this same recipe for other upside-down cakes, just substitute pineapple or blueberries, even peaches or whatever fruit you can think of instead of the cranberries. Even mix up the fruit or make a design that really looks Enjoy and Happy Holidays
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Hi mustangsally, glad you liked the muffins! I'm afraid I didn't have time before, but I just wrote all of the recipes down into my little golden book and will spend the holidays bobbing about in the kitchen, experimenting. Rest assured that I will tell you how it turns out!
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Hi Starcrossed have fun cooking..to me it's very relaxing..today I made some granola to give for gifts. ..looking forward to hearing what you cooked.. Peace
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I hope you all are having a good holiday season..to me the holiday season is not complete without the following: EGGNOG 4 cups half-and-half 2 cups whole milk Dash allspice 1/2 cup sugar 5 egg yolks 1 cup brandy 1/2 cup spiced rum Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming. Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold. I would say this has enough protein to make a meal Have a Merry Christmas and Happy Holiday Peace and Love thoughout 2008
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OK so it's New Years Eve and tomorrow you might not be feeling so great after a night like that don't know about you but I need to eat This is a recipe I make alot, and it can be made for from one to many people depending on the size of your pan. So if you might find some extra people on your sofa or floor or in your bed : tomorrow, this is a delicious and easy recipe to try: HASH BROWNS AND BAKED EGGS 4 large Russet potatoes, peeled and cut into 1/2-inch dice (can make it easier by using the packaged already shredded potatoes found in the dairy isle) 1/2 cup extra-virgin olive oil Salt and freshly ground pepper 1/2 cup chopped onion 8 eggs 2 teaspoons chopped fresh oregano leaves (optional) 6 tablespoons freshly grated Parmesan, Asiago or other aged cheese Preheat the oven to 375 degrees F. Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool. Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash. Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately this serves from 4 to 8 HAPPY NEW YEARS EVERYBODY
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That recipe looks wonderful mustangsally10. Thanks for posting it; I'll definitely have to try it sometime! Happy New Year to you!
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iamthewalrus64:
That recipe looks wonderful mustangsally10. Thanks for posting it; I'll definitely have to try it sometime! Happy New Year to you!
Happy New Year to you Wally64 ..... forgot to write recipe is easier using packaged shredded or diced potatoes some days you need all the help you can get
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We are in the heart of football season where I live so I have alot of people over to watch football..the crowds have been getting larger as the season goes on and our team (Buccaneers) won their division. It is getting harder to think of food that doesn't take much time. One thing they all seem to like is this dip it can feed up to 20 if you double it and it doesn't even need any cooking MEXICAN DIP 1 large can vegetarian refried beans 3 avocados, chopped or mashed 2 teaspoons lemon juice Salt, pepper, to taste 1 large container sour cream 1 chipotle in adobo, chopped 1 bunch green onions, chopped 2 large tomatoes, seeded and chopped 1 to 2 cans sliced black olives 6 ounces grated cheddar cheese for garnish 1 package tortilla chips Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips. Have fun GO BUCS
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I love this time of year and one of the main reasons is STRAWBERRIES Where I live we grow some of the best strawberries in the world and even have a strawberry festival Mainly I like strawberries plain or in salads but, the traditional strawberry shortcake can't be beat: STRAWBERRY SHORTCAKE (serves 8 individual shortcakes) 1 quart strawberries, hulled and quartered 1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons butter, cold and cubed 2/3 cup half-and-half, plus 1/4 cup Sweetened whipped cream Preheat oven to 400 degrees F. In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve. In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits. Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with more strawberries. This is also a great biscuit and terrific scone (yummy) recipe Enjoy
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Hi In a couple of days I'm having some people I used to work with over for lunch and as there are going to be about 10 people and there are a few I haven't seen in awhile I'm making something that can be done entirely ahead of time so that I can spend as much time visiting with them as possible. Here is what I'm cooking: SPINACH, MUSHROOM and ARTICHOKE CASSEROLE (serves 10-12) 2 tablespoons unsalted butter, plus 2 teaspoons 3/4 cup chopped yellow onions 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons minced garlic 1 pound button mushrooms, wiped clean and sliced 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry 2 (14-ounce) cans artichoke hearts,(packed in water) drained and quartered 1 (15-ounce) container ricotta cheese 1 cup grated monterey jack cheese 1/2 cup crumbled feta cheese 6 eggs 1/8 teaspoon nutmeg 1/4 cup dried bread crumbs 1/2 cup Parmesan Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside. In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat. In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine. In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes. Remove from the oven and serve. with this I'm going to serve a greek style salad with tomatoes, cucumbers, onions, feta and black greek olives and I'll have some different kinds of cookies for dessert. I think this would also be good for brunch as it is easy and has eggs and cheese. C'mon you guys, I know you all eat, so bring some of your fav veggie recipes here....and I would love some good vegan recipes as I try to cook vegan sometimes but don't have many ideas
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I have a friend who is allergic to dairy products. I, myself, am lactose intolerant, but I take a lactase enzyme pill if I eat dairy products. It's different if you are allergic to dairy though so, taking an enzyme pill doesn't work for him. I feel so sorry for him because he can't eat chocolates etc.; it's not like he's a vegan where it's his choice to not eat dairy. I thought about buying some carob and making "chocolates" for him. Does anyone have any experience or tips with carob? Also, if anyone has any carob recipes, I would greatly appreciate them!
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I've had vegan chocolate many times. It's similar to dark chocolate. Check out your local "health" or natural foods store. If they don't stock it, they might be willing to order it for you. Carob is good, too. Once your taste buds acclimate, it's delish. I'm sure there are lots of recipes online. Good luck and bon apetit! Arlene
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graciouslady:
I've had vegan chocolate many times. It's similar to dark chocolate. Check out your local "health" or natural foods store. If they don't stock it, they might be willing to order it for you. Carob is good, too. Once your taste buds acclimate, it's delish. I'm sure there are lots of recipes online. Good luck and bon apetit! Arlene
Thanks! There's a health food store just down the street from where I live that I love; I know they sell carob, but I'll check on the vegan chocolate! It would certainly save me a lot of trouble!
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Hi Wally64 and Arlene just to add to your info, there is a brand called Tofutti that is all soy based and is delicious and they make terrific 'ice cream'. My local supermarket carries it in the ice cream case. www.tofutti.com I willl also look up some Carob recipes sometimes I like it better than chocolate Peace I found a link to a bulk foods warehouse that sells carob candy: http://www.bulkfoods.com/carob.asp?referer=gounsc sounds delish
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Hi I would like to share one of my fav veggie recipe website with you all: http://www.molliekatzen.com/ This is the website of Mollie Katzen; award winning veggie cookbook author, restaurant owner and artist. Her cookbooks are fantastic, the recipes are delicious and totally original. The cookbooks are a work of art as Mollie includes her drawings and beautiful script. click on recipes for hundreds of incredible recipes Here is a recipe in honour of the potato thread from Mollie Katzen: POTATO SOUP WITH ROSEMARY AND ROASTED GARLIC (serves 6- 4 bulbs garlic 1 1/2 pounds russet potatoes (about 4 medium-sized), peeled and cut into medium-sized chunks 8 additional large cloves garlic, peeled 6 cups water 2 1/2 cups chopped onion 1 large carrot, peeled and cut into large chunks 2 teaspoons salt (or to taste) A few sprigs fresh rosemary (or a teaball with about 2 teaspoons dried) 1 10-ounce box soft silken tofu White pepper to taste Additional sprigs rosemary for garnish (optional) Preheat oven to 375º Line a small pie pan with foil. Trim the very tips of the garlic bulbs, then stand them on their bases directly on the foil. Roast until the garlic feels soft when gently squeezed (about 30 minutes, but maybe longer, depending upon the size and density of the bulbs). Remove from the oven and set aside to cool. Meanwhile, place the potatoes in a large saucepan or Dutch oven with the 8 additional cloves of peeled garlic, water, onion, carrot, salt, and rosemary. Bring to a boil, then cover and simmer until the potatoes are very soft (about 20 to 30 minutes.) Remove from heat; fish out and discard the rosemary. Back to the roasted garlic: When the bulbs are cool enough to handle, break them apart with your hands, and literally squeeze the pulp from each clove into a small bowl. (This task will be a little sticky.) Measure out 2 tablespoons of the roasted garlic, and stir this into the soup, along with the silken tofu, mashed slightly or broken up into pieces. Then transfer the soup--in several batches--to a blender or food processor or use immersion blender, and purée each batch until very smooth. Return the purée to another pot, and stir well. Heat the soup gently; adjust salt, and add white pepper to taste. Serve hot, garnished with a sprig or two of fresh rosemary, if available. CONVENIENCE NOTES: Use russet potatoes, rather than creamier ones, like yellow Finn or Yukon gold. The former will whip up more cleanly, and the latter will become too gluey in the blender or food processor. Save time by roasting the garlic while the potatoes cook. You'll probably end up with more than enough roasted garlic paste. Use any extra for spreading on toast or baked potatoes, or any other creative application you can think of. This soup keeps well for about 5 days if stored in a tightly covered container and refrigerated. It reheats just fine. Enjoy
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Tomatoes Provencal 4 medium tomatoes 3 teaspoon basil- chopped 1 cup parsley- chopped 4 cloves garlic -minced 3/4cups bread crumbs 1/2 cups cheese grated (optional or any soy cheeses) salt + pepper to taste 1/4 cup olive oil Preheat oven to 400º. Cut the tomatoes in halves. Place in pan. Mix in the remaining ingredients, except for a tablesppon of olive oil. Fill the tomatoes, lightly pour olive oil on top and bake for about 30 minutes or until brown. Serve with rice, pasta or soup. Simple and Yummy! Potato Soup Coming up! Easy Potato Soup 1 tbspoon olive oil 1 bundle spring onions or 2 large leeks 2 cloves garlic 4 cups of swanson certified organic veges soup 4 potatoes, cut in cubes (peeled or unpeeled) 2-1/2 cups soy milk Chives finely chopped. Heat olive oil in a large soup pan over medium heat. Reduce heat and sautee onions and garlic until tender for 3-4 minutes Add cubed potatoes and soup stock. Bring to a boil then reduce heat to medium low. Simmer potatoes until fork tender for 20 minutes. Season with salt and pepper. Garnish with chives. Voila! More to come... I'll zzzZZzz
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Hi Nellie thanks for the recipes, I love provencal; veggies, olive oil and cheese..what could be better also thanks for the potato soup, and I have a question as I am trying to use fewer diary products. I would like to substitute soy milk in many recipes where I currently use cows milk but all the soy milk products I see contain sugar, that is the main reason I don't use more soy milk in cooking. to me it covers the taste. Do you know of any brand of soy milk that does not contain sugar or sugar substitute? Peace
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mustangsally10:
Hi Nellie thanks for the recipes, I love provencal; veggies, olive oil and cheese..what could be better also thanks for the potato soup, and I have a question as I am trying to use fewer diary products. I would like to substitute soy milk in many recipes where I currently use cows milk but all the soy milk products I see contain sugar, that is the main reason I don't use more soy milk in cooking. to me it covers the taste. Do you know of any brand of soy milk that does not contain sugar or sugar substitute? Peace
3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams The answer to your question is: there are 7 grams of sugar per serving Oh, yeah... it sure covers the taste. I use cornstarch or flour to thicken my soup. Sometimes I?ll just leave the way it is without cream. To make my soup taste good I add different kinds of vegetables and boiled them in extra soup pan. I don?t use bouillon because it contains too much salt. Are there any questions? Give Peace (peas) a chance...
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Shepherd's Pie 4 cups sliced baby bella mushrooms 3 cups sliced white button mushrooms 3 tablespoons olive oil 4-5 cups minced tufo or beancurd (substitute for minced meat) 2 cups sliced shiitake mushrooms, rinsed and dried, stems removed 3 shallots, peeled and chopped 3 carrots, peeled and chopped 6 celery ribs, peeled and chopped 2 bay leaves 1 can 28 oz. crushed tomatoes sea salt, to taste ground pepper, to taste 5 cups mashed potatoes 2 cups grated cheese Preheat oven to 350°F. In a large Dutch oven, heat olive oil over medium heat. Add all fresh mushrooms and cook for about 20 minutes, uncovered, stirring occasionally, until most of the liquid has evaporated. Add shallot, carrots and celery and continue cooking for another 5 minutes. Stir in bay leaves, tomatoes and one cup of water. Season with salt and pepper. Continue cooking over low heat until carrots are soft, about 15 minutes. Remove from heat. Taste and adjust seasoning. Spread the mushroom mix in the bottom of a 3-quart baking dish. Cover with the mashed potatoes and sprinkle with the cheese Bake until cheese is melted and pie is heated through, about 45 minutes. Serve immediately. MustangSally...I hope you like this celtic cuisine. I made this last week. We had guests and they are American Welsh/Scottish. I tried to make it almost perfect. Well, I had a compliment. It is almost like the original! Was I happy? Oh, Yeah!
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My left-over- sheperd's pie in a small bowl.