VEGETARIAN RECIPES for newbies and the rest of us
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Hi Walrus64...Here is one more chili recipe for you. I hope this helps..let us know how the contest goes VEGGIE CHILI 1/4 cup olive oil, divided 2 1/2 cups diced yellow onions 1 poblano pepper, stemmed, seeded, and chopped 3/4 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1 large or 2 small jalapeno peppers, seeded and minced 2 tablespoons cilantro stems..chopped 1 1/2 tablespoons minced garlic 2 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon crumbled Mexican oregano 2 teaspoons salt, divided 2 cans diced tomatoes, with juices (14-15 ozs) 6 cups Vegetable Stock 2 cups cooked kidney beans, drained 4 cups diced (1/2-inch) zucchini 4 cups diced (1/2-inch) yellow squash 1 tablespoon masa harina or yellow cornmeal 2 tablespoons freshly chopped cilantro leaves Sour cream, for serving Grated sharp Cheddar Cheese, for serving Chopped green onions, for serving Fried tortilla chips or strips, for serving Preheat the oven to the broil setting. In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeno, cilantro stems, garlic, chili powder, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer. While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes. Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering. Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer. Taste and adjust seasoning, if necessary. Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired. Chef's Note: this chili is best made a day in advance. makes about 10 servings....this chili is a little more complex with the roasted veggies but sounds really good You might try foodtv.com or epicurious.com if you haven't already..good luck!
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Thank you so much mustangsally10! I really appreciate it and I'll definitely let you know if I win! I just made crème brûlée for the first time today. I made up my own recipe (off of lots of others) and it worked extremely well. Since it doesn't have any heavy cream in it, it's also not that fattening! It's not vegan (I'm sorry to all of you vegans! ), but it's super easy and really good! crème brûlée 1 cup of milk (you could probably use soy milk instead) 1/2 tablespoon sugar 2 egg yolks 1 teaspoon of vanilla 1/4 cup sugar 1/8 cup brown sugar About a 1/2 teaspoon of ground cinnamon (optional) Directions: Combine milk and 1/2 tablespoon of sugar in a saucepan. Bring to a boil and remove from heat. In a separate bowl, wisk the egg yolks and vanilla together. ladle in some of the milk mixture whilst continuing to wisk. Pour all of the egg mixture into the saucepan with the remaining milk mixture and add the 1/4 cup of sugar and 1/8 cup brown sugar. Wisk until dissolved. Pour mixture into the ramekins. Put the ramekins in a water bath and bake at 325 degrees for 45 minutes. After they come out of the oven, chill them before caramelizing sugar on top. This recipe will fill five miniature ramekins; probably two or three regular sized ramekins. Enjoy!
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Thanks Walrus64...I can't wait to try your creme brulee, I love that it doesn't have heavy cream and also that it's a small amount...always have to eat the leftovers I hope you'll post some more of your recipes!. I haven't had much time to come on the board so this time I'm posting an easy recipe that doesn't take much time to put together or type. MY CRANBERRY GRANOLA 4 cups old-fashioned rolled oats 2 1/2 cups sliced almonds 1 1/2 cups sweetened flaked coconut 1/4 teaspoon salt 1/2 cup vegetable oil 1/2 cup honey 1 cup dried cranberries 1 cup golden raisins Put oven rack in middle position and preheat oven to 270 degrees F. Line a large shallow baking pan with foil and oil foil with veg. oil. Toss together oats, almonds, coconut and salt in a large bowl. whisk together oil and honey, then stir into oats mixture until well coated. Spread mixture into baking pan and dry in oven, stirring occasionally, for 1 to 1 1/2 hours. Stir in cranberries and raisins, then cool completely in pan. Makes about 10 cups This recipe can be made a hundred ways: subsitude 1 cup dried banana chips and 1 cup dried pineapple for cranberries & raisins and you have tropical granola...you get the idea put in what ever dried fruits or nuts but just follow the basic recipe....great as cereal or on yogurt or ice cream. ps...this makes a great gift given in a pretty bowl and wrapped with plastic wrap and a bow!
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Here is another easy, fast, healthy, cheap and delicious recipe: CRUNCHY NOODLE SALAD salt 1/2 pound thin spaghetti (if you use a protein fortified product like Barilla Plus you will not need to serve a protein and would make a great one dish meal) 1 pound-or less sugar snap peas (can also use snow peas-raw or blanched) 1 cup vegetable oil 1/4 cup rice vinegar 1/3 cup soy sauce 3 tablespoons dark sesame oil 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon grated fresh ginger 2 tablespoons white sesame seeds, toasted (optional) 1/2 cup smooth peanut butter 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 or 2 red bell peppers depending on size, cored and seeded, and thinly sliced 4 scallions (white and green parts), sliced diagonally 1 tablespoon white sesame seeds, toasted (for garnish-optional) 3 tablespoons chopped fresh parsley leaves Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain. Or use snow peas, wash, cut at an angle and add to salad raw For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt, to taste, and the pepper, in a medium bowl. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again. Enjoy Serves 3-6 (3 for main choice) C'mon you guys post your fav veggie recipes here-it would be great to have some from around the world
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I don't want to start a new thread just for this simple question, but I have never had Indian food. I searched the net for restaurants in my area for Indian restaurants and it turned up nothing. What does Indian recipies taste like. They use curry don't they? Is it spicy hot? Is there something I could buy in the frozen foods that would give me a taste of what its like, or is there a very simple recipe that I could try to get me started? My favorite recipes are Italian but I also like Mexican. I would just like to broaden my horizons and try something different Thanks for any help.
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Hi Song I love Indian food but have not cooked very much of it. There is a line of frozen food my supermarket carries called Amys..it is organic and mainly veggie...and I have noticed some indian entrees. But, I do have an Indian cookbook and you have made me interested in tryilng to make some curries...so I will try and if they turn out good I will post the recipe. Peace
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songinmyheart:
I don't want to start a new thread just for this simple question, but I have never had Indian food. I searched the net for restaurants in my area for Indian restaurants and it turned up nothing. What does Indian recipies taste like. They use curry don't they? Is it spicy hot? Is there something I could buy in the frozen foods that would give me a taste of what its like, or is there a very simple recipe that I could try to get me started? My favorite recipes are Italian but I also like Mexican. I would just like to broaden my horizons and try something different Thanks for any help.
Hi Song Here is recipe I tried, I have messed with it a lot and so should you to suit your taste. I did mention the Amys frozen foods I did notice them again in my market and saw 2 indian entrees, I have never tried them but might be interesting. VEGETABLE CURRY 2-5 cloves garlic (to taste) 1 (2-inch) chunk peeled, fresh ginger (or use a little less) 3 tablespoons unsalted butter or use veg. oil 1 cinnamon stick, broken in half 1 bay leaf 1 medium onion, diced 2 teaspoons Madras-style curry powder or any curry but I like madras 1 cup whole, peeled tomatoes (in juice) roughly chopped 1 cup whole milk yogurt (I like to use greek-style yogurt it's much better) 2 cups water 2 teaspoons kosher salt, plus more for seasoning 2 small turnips, peeled and quartered (I use parnips which I love) 2 large carrots, cut into 2-inch chunks 1 pound butternut squash, seeded and cut into 11/2 inch wedges) 1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces) 1 (14-ounce) can chickpeas, rinsed and drained (I used 2 cans for protein) Freshly ground black pepper 1 lemon, juiced (optional) Serving suggestions: Basmati rice and chutney Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside. Heat the butter or oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney. basmati rice is more authenic but any rice (I like brown) will work you can buy chutney in the condiment asle in supermarket. This will freeze well. Happy Cooking
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Try this, songinmyheart: http://www.amazon.com/Golden-Curry-Sauce-Medium-Large/dp/B0002ITQAU/ref=pd_sim_gf_shvl_title_2/002-6560746-2973647 You can usually find it at Wal-Mart or an Asian market if you don't want to buy it through Amazon.com. My Mom has made "Golden Curry" for...as long as I can remember! It's really simple and so good! You can put all different types of vegetables like carrots, potatoes, green beans, peas, onions etc in it. T.V.P. (texturized vegetable protein) is also really good in it. The medium hot is the best one in my opinion. It's really not that hot at all, but you can always get the mild one. It doesn't contain any meat, dairy or eggs so, as far as I know, the mix is vegetarian/vegan. It's best served with rice.
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Thank you Mustang and Walrus I will experiment this weekend and let you know what happens
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songinmyheart:
Thank you Mustang and Walrus I will experiment this weekend and let you know what happens
Good luck! By the way, here's the Golden Curry recipe if you decide to try it! Golden Curry: 1 chopped onion 2 tbs. minced garlic 1 lb. package of baby carrots or approximately 4 carrots, chopped. 5 cubed potatoes (with the peel, unless you don't like the peel) ½ cup of peas One 3.5 oz. package of Golden Curry sauce mix 1 ½ cups of TVP (optional) instructions: Sauté onion; add TVP and vegetables, cover with water and boil, adding extra water as needed. When the vegetables are cooked, add Golden Curry sauce mix and simmer for 10 minutes. Serve with rice. I think basmati rice is the best with it. If you use TVP, just remember to soak it before adding it. Also, I copied my Mom's recipe for another of my favorite Indian dishes. It's called "Sabzi". This recipe has been through a lot! I hope you can understand the directions. It's not really a recipe that you can mess up in any way so, it should be fairly simple. Here is the front: http://i43.photobucket.com/albums/e366/Yesterday64/Sabzirecipe.jpg ...and the back: http://i43.photobucket.com/albums/e366/Yesterday64/Sabzirecipeback.jpg It's really good with zuchinni and garbanzo beans (chick peas) in it. Sabzi should also be served with rice. Both of the recipes make quite a bit; it will serve at least 5 people. Let me know if you need any help!
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Well, I got to try my Indian Food this weekend, without having to cook it myself A friend and I happened to locate an Indian restaurant afterall and so we went there and tried it out. I started out by just getting a curry and it was very interesting. I didn't dislike it, but it was different. I just kept tasting little bits and little bits, and before I knew it, it was gone So it must have grown on me It was a nice new experience and I would definatley do it again but try something else.
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songinmyheart:
Well, I got to try my Indian Food this weekend, without having to cook it myself A friend and I happened to locate an Indian restaurant afterall and so we went there and tried it out. I started out by just getting a curry and it was very interesting. I didn't dislike it, but it was different. I just kept tasting little bits and little bits, and before I knew it, it was gone So it must have grown on me It was a nice new experience and I would definatley do it again but try something else.
Hi Song yes curry is an acquired taste, but once you acquire the taste it is addictive....glad you had to chance to try it.
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I live in an area with a great football tradition... for you in UK I'm speaking of american football but, actually I like your football(soccer) much better..I think it's a more beautiful sport. People get together to go to the games or to watch on tv. In the last few years I have had a group of friends and some family over for almost every one of our away games. I don't even invite them anymore they usually just call ask if I'll be home and ask what they can bring. I get some great invites in return for this! We have a great time no matter who wins. I think one of the reasons they love to come over(besides the company ) is the food. I usually make some veggie food and others bring some add ons and also everyone brings whatever they want to drink. I will try to post some of the recipes I have served at these parties,but beware you will never get rid of your guests once you start doing this This sandwich was made popular in New Orleans. It is awesome when made with good ingredients. This is the veggie version, the meat version includes Italian coldcuts. MUFFULETTA SANDWICH Olive salad: 1 cup each pitted green and black olives, coarsely chopped 1 tablespoon tiny capers 1/3 cup diced roasted red pepper 1/3 cup diced celery with leaves 1 tablespoons chopped flat leaf parsley 2 teaspoons finely minces garlic 2 tablespoons red-wine vinegar 2 tablespoons olive oil salt & pepper to taste Sandwich: 1 round peasant bread(about 7 inches diameter & 5 inches high ,halved crosswise, insides pulled out 6 ounces thinly sliced provolone cheese 1 can artichoke hearts packed in water (drained & roughly chopped) 1)prepare the Olive salad ahead of time. Combine all the ingredients and set aside in the refrigerator for 4 hours or longer. 2)Assemble the sandwich: spread half of the olive salad on the bottom half of the bread, layer half the cheese and then the artichokes and the rest of the cheese, then top with the remaining olive salad. Cover with the top of the bread press down and let stand for 10-15 min. Wrap the sandwich in plastic wrap and let stand for about 1 hour. 3)Unwrap, cut into 6 wedges using a serrated knife and serve. I usually make at least 2 of these and also serve a caprese pasta salad. Friends bring some other dishes and desserts and there aren't many leftovers
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Alright, the "chili cook-off" was tonight! There were about 50 different chili entries, but my chili was the only vegetarian chili, can you believe that?! Chili does not need meat to be good! They only anounced a first place winner (not second or third). I didn't win. Oh well! I did get lots of compliments on it though! I'd like to thank mustangsally10 for kindly giving me chili recipes...which inspired me to make my delicious "creation"! My vegetarian/vegan chili recipe: 1 chopped onion 1 can of black beans, drained 1 can of garbanzo beans (chick peas), drained and rinsed 1 can of chili beans 1 29 oz. can of diced tomatoes 1/4 cup of chopped green bell pepper 4-5 sprigs of cilantro, chopped Olive oil (for sauteing onion) 3 tablespoons of honey or cane syrup (vegan) 1 tablespoon of instant coffee (I love spices, but I always "eyeball" how much I add so, all of the following spice amounts are approximate...and optional if you don't like a certain spice.) 1 tablespoon of cumin powder 1/8 teaspoon of ground sage 1/8 teaspoon of dill weed 1 teaspoon of tarragon 1/4 teaspoon of basil 1 tablespoon of dried parsley 3 tablespoons of minced garlic Directions: Saute the chopped onion in olive oil until opaque. Add the green bell pepper, garlic, cilantro and all spices (except the cumin powder). Pour in the can of diced tomatoes and all of the beans and bring to a boil. Lastly, mix in the honey/cane syrup, instant coffee, cumin powder and salt (to taste).
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Hi Walrus64 I love this recipe..Congrats This is really different..I love the combination of the honey and coffee! I will try it this week and let you know how it turns out for me. I also love that it seems really easy...my kind of cooking! I think I will make some rice to go with it unless you have another idea. Thanks for posting it Peace
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mustangsally10:
Hi Walrus64 I love this recipe..Congrats This is really different..I love the combination of the honey and coffee! I will try it this week and let you know how it turns out for me. I also love that it seems really easy...my kind of cooking! I think I will make some rice to go with it unless you have another idea. Thanks for posting it Peace
Mmm, yeah rice sound like it would be good with it. I don't know...I'm a little biased; I love rice so, I think I could eat it with anything! Happy Halloween!
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iamthewalrus64:
mustangsally10:
Hi Walrus64 I love this recipe..Congrats This is really different..I love the combination of the honey and coffee! I will try it this week and let you know how it turns out for me. I also love that it seems really easy...my kind of cooking! I think I will make some rice to go with it unless you have another idea. Thanks for posting it Peace
Mmm, yeah rice sound like it would be good with it. I don't know...I'm a little biased; I love rice so, I think I could eat it with anything! Happy Halloween!
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
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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!
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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!
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Ummmmmmm, how much honey????