VEGETARIAN RECIPES for newbies and the rest of us
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Such great recipes! Can't wait to try them! I have some good ones to post as well
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My Sweet Board:
Such great recipes! Can't wait to try them! I have some good ones to post as well
Look forward to seeing your recipes MSB
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martinput:
I don't often feel moved to chip in with recipes but I learnt something recently that I so much wish I'd known 20 years ago and feel it my duty to pass this along. The mystery that has bugged me my whole life has simply been coating batter - as used in non-vegetarian dishes such as battered fish and chips, battered suasages, but equally vegetarian options such as battered mushrooms or other vegetables and sweet dishes such as fruit fritters - apple, banana and pineapple. My search for the ideal coating batter has led me to recipes with eggs, beer, milk the combinations are numerous, but equally disappointing. Idly watching Daytime TV cooking programmes I have seen TV chefs showing a quick batter using bottled soda water and flour - fine, but welcome to my non-bottled soda water world - and I'm not going shopping for the sake of coating batter. Well I finally found my holy grail, I looked for Delia Smith's take on this and her web-site carried the message "Delia doesn't fry in batter these days...... but if she did she'd recommend....." Self raising flour - pinch of salt and water - that it! Just to clarify the flour as I know US and UK recipes use different languages, self raising flour is the one prepared with baking powder and salt used for recipes that rise such as cakes and scones. Simply place a quantity of self-raising flour you estimate will suffice to coat your item/s add a pinch of salt and add water in small amounts until it beats to a consistancy suitable for coating. Take your items - say in my case apple rings, dust them in a bit more flour to aid adhesion of the batter and drop the item into the batter until evenly coated and then deftly transfer into the hot oil - 180 degrees centrigrade and cook until golden brown. I have found that the batter keeps well in the fridge, covered in cling film and have used it successfully a week later - it settles out into fluid and solid but beats up well again to use. I've been moved to post after satisfying a craving for something sweet by plucking a couple of fresh apples off the tree, cutting apple rings, battering them as described and drenching them in sugar. Syrup or cream would have served equally well. There, duty done Martin
Hi Martin Well, I tried your batter recipe and you can read about the results here: http://www.dailykos.com/storyonly/2009/8/31/144534/159 Macca's Meatless Monday...Fries To Go You sound like a great cook...looking forward to more recipes
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mustangsally10:
Hi Martin Well, I tried your batter recipe and you can read about the results here: http://www.dailykos.com/storyonly/2009/8/31/144534/159 Macca's Meatless Monday...Fries To Go
Flatter I'm sure, yes definitely spread the word. It took me 40 years of messing around before discovering that recipe (truly from Delia Smith). So simple and accomodating. Martin
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2: Hello Here is Macca's Meatless Monday for 9/7/09 .....Here Comes the Bun
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2: Hello there It is time for Macca's Meatless Monday for 9/14/09 "Tomatoes Never Know"
Hope you enjoy -
martinput:
I don't often feel moved to chip in with recipes but I learnt something recently that I so much wish I'd known 20 years ago and feel it my duty to pass this along. The mystery that has bugged me my whole life has simply been coating batter - as used in non-vegetarian dishes such as battered fish and chips, battered suasages, but equally vegetarian options such as battered mushrooms or other vegetables and sweet dishes such as fruit fritters - apple, banana and pineapple. My search for the ideal coating batter has led me to recipes with eggs, beer, milk the combinations are numerous, but equally disappointing. Idly watching Daytime TV cooking programmes I have seen TV chefs showing a quick batter using bottled soda water and flour - fine, but welcome to my non-bottled soda water world - and I'm not going shopping for the sake of coating batter. Well I finally found my holy grail, I looked for Delia Smith's take on this and her web-site carried the message "Delia doesn't fry in batter these days...... but if she did she'd recommend....." Self raising flour - pinch of salt and water - that it! Just to clarify the flour as I know US and UK recipes use different languages, self raising flour is the one prepared with baking powder and salt used for recipes that rise such as cakes and scones. Simply place a quantity of self-raising flour you estimate will suffice to coat your item/s add a pinch of salt and add water in small amounts until it beats to a consistancy suitable for coating. Take your items - say in my case apple rings, dust them in a bit more flour to aid adhesion of the batter and drop the item into the batter until evenly coated and then deftly transfer into the hot oil - 180 degrees centrigrade and cook until golden brown. I have found that the batter keeps well in the fridge, covered in cling film and have used it successfully a week later - it settles out into fluid and solid but beats up well again to use. I've been moved to post after satisfying a craving for something sweet by plucking a couple of fresh apples off the tree, cutting apple rings, battering them as described and drenching them in sugar. Syrup or cream would have served equally well. There, duty done Martin
Martin, if you like battering and frying vegetables and you're in an adventurous mood...there is an Indian snack called Pakoras or Pakodas and essentially they are vegetables dipped in seasoned chickpea flour batter and fried. They are usually served with yummy chutney. Whenever I really just need something fried, that's what I go for. They are my favorite.
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Hi Starshine hope you are well! I would be grateful if you would post your recipe for pakoras. I looked up some on the net but would love one from someone who actually makes them regularly...they sound delicious And also with the chick pea flour should have some added protein which would make a very healthy snack I have been wanting to try some Indian cooking for awhile but the stores that sell the ingredients are really far away from me so it has been slow going. But the market near me has started to carry more ethnic cooking items so I should be able to get the ingredients. They have just started carrying dried red lentils and I would like to try a red dal(you posted a recipe awhile back)...perhaps the pakoras would go well with the dal? Take care
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mustangsally10:
Hi Starshine hope you are well! I would be grateful if you would post your recipe for pakoras. I looked up some on the net but would love one from someone who actually makes them regularly...they sound delicious And also with the chick pea flour should have some added protein which would make a very healthy snack I have been wanting to try some Indian cooking for awhile but the stores that sell the ingredients are really far away from me so it has been slow going. But the market near me has started to carry more ethnic cooking items so I should be able to get the ingredients. They have just started carrying dried red lentils and I would like to try a red dal(you posted a recipe awhile back)...perhaps the pakoras would go well with the dal? Take care
Pakoras go really well with dal! They are REALLY easy to make. When I make them, I don't really measure anything and the ingredients differ depending on my mood. I just fill a bowl with chickpea flour, add some spices. (it varies but usually it's cumin, turmeric, chili powder, salt and my favorite, a few whole coriander seeds) Then just add enough water so that you can spoon the batter out without it making a mess. Heat some oil. Then just choose your vegetables. I recommend any of the following: Cauliflower, peppers of your choice, cabbage, spinach, carrots, potatoes, onions, eggplant....or anything else really that comes to mind. Traditionally the vegetables are dipped into the batter and then fried whole, but I like to chop them up small (I will often mix together different veggies at the same time) and mix them into the batter and drop them by the spoonful into the hot oil. Just fry until they turn golden. Serve with some chutney if you can get it/make it. My favorite is tamarind chutney but almost any chutney will do. Do you have any Latin American markets near you? Those are great places for finding some of these ingredients. (such as cumin, coriander, tamarind) Most supermarkets carry these spices also. Chickpea/Garbanzo (also referred to as Gram or Besan) flour is a little trickier but Bob's Red Mill brand carries chickpea flour. If you do occasionally trek to an Indian market then your trip will be very worthwhile. They carry spices in bags at great prices. You can get bags that will last you for months and pay less than you would for a small bottle of the same spice at a conventional store. They also carry dry beans, dals and other such things in large bags at great prices. I visit one market every now and then and just stock up on items like this. Some generic "Asian" markets also will carry some of these items. Hope that helps!
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Starshine:
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.
Bump trying out this recipe
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Starshine:
mustangsally10:
Hi Starshine hope you are well! I would be grateful if you would post your recipe for pakoras. I looked up some on the net but would love one from someone who actually makes them regularly...they sound delicious And also with the chick pea flour should have some added protein which would make a very healthy snack I have been wanting to try some Indian cooking for awhile but the stores that sell the ingredients are really far away from me so it has been slow going. But the market near me has started to carry more ethnic cooking items so I should be able to get the ingredients. They have just started carrying dried red lentils and I would like to try a red dal(you posted a recipe awhile back)...perhaps the pakoras would go well with the dal? Take care
Pakoras go really well with dal! They are REALLY easy to make. When I make them, I don't really measure anything and the ingredients differ depending on my mood. I just fill a bowl with chickpea flour, add some spices. (it varies but usually it's cumin, turmeric, chili powder, salt and my favorite, a few whole coriander seeds) Then just add enough water so that you can spoon the batter out without it making a mess. Heat some oil. Then just choose your vegetables. I recommend any of the following: Cauliflower, peppers of your choice, cabbage, spinach, carrots, potatoes, onions, eggplant....or anything else really that comes to mind. Traditionally the vegetables are dipped into the batter and then fried whole, but I like to chop them up small (I will often mix together different veggies at the same time) and mix them into the batter and drop them by the spoonful into the hot oil. Just fry until they turn golden. Serve with some chutney if you can get it/make it. My favorite is tamarind chutney but almost any chutney will do. Do you have any Latin American markets near you? Those are great places for finding some of these ingredients. (such as cumin, coriander, tamarind) Most supermarkets carry these spices also. Chickpea/Garbanzo (also referred to as Gram or Besan) flour is a little trickier but Bob's Red Mill brand carries chickpea flour. If you do occasionally trek to an Indian market then your trip will be very worthwhile. They carry spices in bags at great prices. You can get bags that will last you for months and pay less than you would for a small bottle of the same spice at a conventional store. They also carry dry beans, dals and other such things in large bags at great prices. I visit one market every now and then and just stock up on items like this. Some generic "Asian" markets also will carry some of these items. Hope that helps!
Thanks Starshine I am getting ready to try your recipes and pulled up your red dal stew recipe. I am also looking forward to trying the pakoras. It has been so hot here that I have not been doing a lot of cooking and having mostly salads. Hopefully we will have some cooler temps in the next weeks and the red dal and pakoras will be perfect. I'm really looking forward to trying them. I'll let you know how they turn out for me. Take care
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2: Hello everybody forgot to post Macca's Meatless Monday for 9/21/09 so here it tis: Macca's Meatless Monday plus Another Day
Enjoy -
Macca's Meatess Monday for 9/28/09 I am the egg(plant) man
hope you like these recipes -
GOOD NEWS The Baltimore Public School System in the US is the FIRST to have fully Meatless Mondays in their cafeterias ! http://www.meatlessmonday.com/baltimore-schools/ Kudos to the Baltimore Public School System May there be many more to come
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Starshine:
mustangsally10:
Hi Starshine hope you are well! I would be grateful if you would post your recipe for pakoras. I looked up some on the net but would love one from someone who actually makes them regularly...they sound delicious And also with the chick pea flour should have some added protein which would make a very healthy snack I have been wanting to try some Indian cooking for awhile but the stores that sell the ingredients are really far away from me so it has been slow going. But the market near me has started to carry more ethnic cooking items so I should be able to get the ingredients. They have just started carrying dried red lentils and I would like to try a red dal(you posted a recipe awhile back)...perhaps the pakoras would go well with the dal? Take care
Pakoras go really well with dal! They are REALLY easy to make. When I make them, I don't really measure anything and the ingredients differ depending on my mood. I just fill a bowl with chickpea flour, add some spices. (it varies but usually it's cumin, turmeric, chili powder, salt and my favorite, a few whole coriander seeds) Then just add enough water so that you can spoon the batter out without it making a mess. Heat some oil. Then just choose your vegetables. I recommend any of the following: Cauliflower, peppers of your choice, cabbage, spinach, carrots, potatoes, onions, eggplant....or anything else really that comes to mind. Traditionally the vegetables are dipped into the batter and then fried whole, but I like to chop them up small (I will often mix together different veggies at the same time) and mix them into the batter and drop them by the spoonful into the hot oil. Just fry until they turn golden. Serve with some chutney if you can get it/make it. My favorite is tamarind chutney but almost any chutney will do. Do you have any Latin American markets near you? Those are great places for finding some of these ingredients. (such as cumin, coriander, tamarind) Most supermarkets carry these spices also. Chickpea/Garbanzo (also referred to as Gram or Besan) flour is a little trickier but Bob's Red Mill brand carries chickpea flour. If you do occasionally trek to an Indian market then your trip will be very worthwhile. They carry spices in bags at great prices. You can get bags that will last you for months and pay less than you would for a small bottle of the same spice at a conventional store. They also carry dry beans, dals and other such things in large bags at great prices. I visit one market every now and then and just stock up on items like this. Some generic "Asian" markets also will carry some of these items. Hope that helps!
Hi Starshine trying out your recipes today...they are great sending a PM to you
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Tonight's dinner was pinto bean burgers and curried potatoes. Pinto Bean Burgers: 1 heaping cup of prepared pinto beans (with a little of the cooking liquid) 1/2 cup flour of choice 2 slices of bread, crumbled 1 tsp. cumin powder 1 tsp. coriander powder 1/2 tsp. red pepper flakes 1 clove minced garlic* salt and pepper to taste Optional: grated vegetables (carrots, bell pepper etc.) Canola oil for frying Combine all ingredients into a bowl until mixture becomes smooth. Flour hands and form six patties out of the dough (it will be sticky). Heat a frying pan at medium-high heat and coat the bottom of the pan with oil (or whatever oil alternative you prefer). Place patties in pan and cook on both sides until brown. Serve with bread and condiments of choice. Curried Potatoes: 4 medium-small potatoes peeled, sliced and cut into halves 1/2 tsp whole cumin seeds 1 tsp cumin powder 1/2 tsp red pepper flakes 1 tsp garam masala 1 tsp turmeric Heaping tsp of tomato paste (or fresh tomato) salt and pepper to taste 1/2 cup water a little oil of choice Place potatoes in a saucepan of boiling water, cover and let cook on low until potatoes are cooked but still firm. Drain. In a frying pan, place a small amount of oil and heat on medium-high heat and start adding in the cumin seeds, powder, pepper flakes, garam masala and turmeric. Fry for a minute or two and add water, tomato paste and cooked potatoes. Stir-fry until all of the spices plus the water and tomato paste become uniform. Salt and pepper to taste and serve. * I don't use garlic, but if you're the kind of person who has to have garlic or onion feel free to add to this recipe. A variation on the potatoes is to add 1/4 tsp. mustard seeds, a small amount of tamarind paste and a few curry leaves (when adding the other spices). Very tasty. I don't actually measure spices when I cook...I just sprinkle it in with my fingers, so I don't have precise measurements. Just have fun with it.
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mustangsally10:
GOOD NEWS The Baltimore Public School System in the US is the FIRST to have fully Meatless Mondays in their cafeterias ! http://www.meatlessmonday.com/baltimore-schools/ Kudos to the Baltimore Public School System May there be many more to come
Wonderful news!
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Starshine:
Tonight's dinner was pinto bean burgers and curried potatoes. Pinto Bean Burgers: 1 heaping cup of prepared pinto beans (with a little of the cooking liquid) 1/2 cup flour of choice 2 slices of bread, crumbled 1 tsp. cumin powder 1 tsp. coriander powder 1/2 tsp. red pepper flakes 1 clove minced garlic* salt and pepper to taste Optional: grated vegetables (carrots, bell pepper etc.) Canola oil for frying Combine all ingredients into a bowl until mixture becomes smooth. Flour hands and form six patties out of the dough (it will be sticky). Heat a frying pan at medium-high heat and coat the bottom of the pan with oil (or whatever oil alternative you prefer). Place patties in pan and cook on both sides until brown. Serve with bread and condiments of choice. Curried Potatoes: 4 medium-small potatoes peeled, sliced and cut into halves 1/2 tsp whole cumin seeds 1 tsp cumin powder 1/2 tsp red pepper flakes 1 tsp garam masala 1 tsp turmeric Heaping tsp of tomato paste (or fresh tomato) salt and pepper to taste 1/2 cup water a little oil of choice Place potatoes in a saucepan of boiling water, cover and let cook on low until potatoes are cooked but still firm. Drain. In a frying pan, place a small amount of oil and heat on medium-high heat and start adding in the cumin seeds, powder, pepper flakes, garam masala and turmeric. Fry for a minute or two and add water, tomato paste and cooked potatoes. Stir-fry until all of the spices plus the water and tomato paste become uniform. Salt and pepper to taste and serve. * I don't use garlic, but if you're the kind of person who has to have garlic or onion feel free to add to this recipe. A variation on the potatoes is to add 1/4 tsp. mustard seeds, a small amount of tamarind paste and a few curry leaves (when adding the other spices). Very tasty. I don't actually measure spices when I cook...I just sprinkle it in with my fingers, so I don't have precise measurements. Just have fun with it.
Hi Starshine Pinto Bean Burgers yummy thanks for the recipe will have to try these ...have never made burgers with pinto beans I've always used black beans so can't wait to try them I finally bought some garam masala so now I can try lots of new dishes especially the curried potatoes
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Hello 2: Here is Macca's Meatless Monday for 10/5/09 "A Dal In The Life"
Enjoy -
mustangsally10:
Here is Macca's Meatless Monday for 10/5/09 "A Dal In The Life" This recipe is from Starshine who dedicates it to George Harrison
Thanks