VEGETARIAN RECIPES for newbies and the rest of us
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2: Here for Macca's Meatless Monday is a fantastic recipe from: www.meatlessmonday.com How can you resist... OPEN FACE BLUEBERRY PIE One cup of berries is cooked down to form a sweet syrup and the rest of the berries are simmered in that syrup just long enough to turn a rich midnight blue with overtones of purple. The filling is poured into a pre-baked pie shell. 1 9-inch pie shell 1 tablespoon egg white, lightly beaten 4 cups blueberries, rinsed and dried 1/2 cup plus two tablespoons water, divided 2 tablespoons cornstarch 1/2 cup sugar 2 teaspoons freshly squeezed lemon juice Pinch of salt To prepare the pie shell: At least 20 minutes before baking, preheat the oven to 425 degrees F. If you're using a frozen pie shell, remove it from the freezer and let it thaw completely. If you're using a refrigerated dough, remove it from the refrigerator and allow it to sit for about 10 minutes or until it is soft enough to roll easily, then place it in a pie tin. Line the unbaked pie crust with parchment (let some excess parchment extend up and just over the sides), then fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes more. At the three-minute mark, check for any bubbles that may have formed and prick them with a fork. Bake until the crust is a pale, golden brown. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white. To make the filling and finish the pie: Measure out 1 cup of the blueberries. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust. Enjoy
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Here is the St. Pattys' Day edition of Macca's Meatless Monday green for St. Pattys ! http://www.dailykos.com/storyonly/2009/3/16/154930/629 click for good Irish recipes and featuring music by Paul & John Have a Happy St. Patricks' Day
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2: Macca's Meatless Monday for this week: "You Won't See Me(at)"
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2: Macca's Meatless Monday...Hey Food
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Macca's Meatless Monday....Happiness Is A Warm Cassoulet
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Hello 2: Macca's Meatless Monday...Inspiring A Movement-Give Peas A Chance Includes recipe from column NOT CHICKEN NOODLE SOUP from Meatless Monday 2 cups cooked noodles, rinsed (smaller shapes work best) 1/2 pound firm tofu (frozen and then thawed) 1 cup carrots, chopped 1 cup peas (frozen ones work well, they'll cook in the soup) 1/2 cup celery, chopped 1 cup chopped onion 2 minced garlic cloves 5 cups vegetable broth 1/2 teaspoon dried thyme 1/2 teaspoon rubbed sage 1/2 teaspoon dried marjoram 1 bay leaf 1/2 teaspoon salt or salt free seasoning 1/4 teaspoon black pepper Freeze the block of tofu. When you're ready to make the soup, thaw it in hot water or let it sit at room temperature. Place the thawed block on between several layers of paper toweling or cheesecloth, then squeeze excess water from tofu. Place on a fresh paper towel and let sit to dry more as you prepare the soup vegetables. Chop the onions, garlic, celery, and carrots. Cut the tofu into 1/2 inch cubes. In large pot, combine broth, carrots, peas celery, onion, garlic, thyme, sage, marjoram, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Add the diced tofu and the minced parsley, then stir in the pre-cooked noodles. Remove bay leaf and serve." "Listen To What The Man Said" No Meat
Hope you all are doing well Enjoy -
I made a really yummy veggie/nut pate today that provides an alternative to the usual hummus, tapenade, etc. VEGETABLE & NUT PATE 1/2 C. sweet onion, diced 1/2 C. celery, diced 1/2 C. carrots, diced 1 TB olive oil 1 tsp.(or more) garlic, minced 1 TB ginger root, minced 1/2 C. scallions, diced small 1 TB soy sauce 1/2 tsp. toasted sesame oil 2/3 C. toasted walnuts 2/3 C. toasted pecans 2 tsp. red vinegar 1 TB dijon mustard 2 TB margarine 1/4 C. vegetable stock 8 drops liquid smoke-Hickory flavor (opt.) Toast pecans on sheet pan in 350 degree oven for about 5 min. Stir occasionally. Toast walnuts the same way. Set aside. Saute onion, carrots, and celery in olive oil over med-high heat, about 5 min. Add ginger, garlic and scallions; saute for 5 min. Turn heat to low and add all the remaining ingredients except the stock. Saute for 5 min. Place ingredients in food-processor. Deglaze pan with stock, then add to food-processor. Process mixture until smooth. Place into serving dish and refrigerate. Serve chilled with crackers or flat bread.
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graciouslady:
I made a really yummy veggie/nut pate today that provides an alternative to the usual hummus, tapenade, etc. VEGETABLE & NUT PATE 1/2 C. sweet onion, diced 1/2 C. celery, diced 1/2 C. carrots, diced 1 TB olive oil 1 tsp.(or more) garlic, minced 1 TB ginger root, minced 1/2 C. scallions, diced small 1 TB soy sauce 1/2 tsp. toasted sesame oil 2/3 C. toasted walnuts 2/3 C. toasted pecans 2 tsp. red vinegar 1 TB dijon mustard 2 TB margarine 1/4 C. vegetable stock 8 drops liquid smoke-Hickory flavor (opt.) Toast pecans on sheet pan in 350 degree oven for about 5 min. Stir occasionally. Toast walnuts the same way. Set aside. Saute onion, carrots, and celery in olive oil over med-high heat, about 5 min. Add ginger, garlic and scallions; saute for 5 min. Turn heat to low and add all the remaining ingredients except the stock. Saute for 5 min. Place ingredients in food-processor. Deglaze pan with stock, then add to food-processor. Process mixture until smooth. Place into serving dish and refrigerate. Serve chilled with crackers or flat bread.
Happy Earth Day Arlene Thanks for the recipe...I had just bought some sesame oil so tried this and love it I omitted the liquid smoke but I think toasting the nuts before hand gives a great smokey taste. I have been trying to find good substitutions for cheese which is my comfort food. Would love to hear your ideas. Here is Macca's Meatless Monday for Earth Day : No Brave Face on my plate
Happy Earth Day Everyone 2: -
Macca's Meatless Monday ..... And I Love Her(bs)
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mustangsally....you better slow your mustang down!! WHEW! please forgive me...I've wanted to say that to you for so long and I've held back. I promise I'll NEVER do that again : Anywho, I wanted to say that I'm sorry I haven't been posting any recipes as of late....I just seem to forget about this thread, but I will. I'm also trying to locate a artichoke recipe that I saw in here some time ago that I wanted to make. I think it was a calzone???and it looked very good. So, I'll be looking in my Linda's recipes and posting some soon.
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Claudia611:
mustangsally....you better slow your mustang down!! WHEW! please forgive me...I've wanted to say that to you for so long and I've held back. I promise I'll NEVER do that again : Anywho, I wanted to say that I'm sorry I haven't been posting any recipes as of late....I just seem to forget about this thread, but I will. I'm also trying to locate a artichoke recipe that I saw in here some time ago that I wanted to make. I think it was a calzone???and it looked very good. So, I'll be looking in my Linda's recipes and posting some soon.
Hi Claudia good to see you Haha I love the "Mustang Sally" song I think the recipe you are referring to is this one from page 1 of this thread (you have a great memory!) SPINACH ARTICHOKE CALZONES (serves 4 or half for 2) preheat oven to 425 degrees 2 cups low-moisture part-skim ricotta cheese few pinches freshly grated or ground nutmeg few grinds black pepper 1/2 cup grated parmesan cheese 1 can (15 ozs) quartered artichoke hearts in water, drained and coarsely shopped 1 package (10 ozs.) frozen chopped spinach, defrosted and squeezed dry 2 cloves garlic, finely chopped 2 tubes prepared, refrigerated pizza dough (10 ozs. each) 2 cups shredded mozzarella cheese 2 cups tomato, marinara or pizza sauce Combine first 7 ingredients in a bowl for filling. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough. Then fold dough over top of filling and pinch edges firmly to seal. For a half-moon look to calzones, mound filling into a half-moon shape, fold cough over top, and trim edges following the rounded shape, then seal by pinching with fingers. Space evenly on baking sheet, and bake 12 to 15 minutes or until golden brown. Serve with warm sauce. Hope you enjoy it! Would love for you to post some of Lindas' and your recipes. I think it really encourages people to see you can be veggie and still eat delicious food. Take care
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Ahhh...that's the recipe Thanks so much for that! Looks great and I think I'll make my own dough though cause I enjoy doing that. I'll let you know how it turns out. Here's one from Linda's Book: AUBERGINE PARMIGIANO Serve with pasta or rice, and green vegetables or a salad 2 aubergines 8-20 tablespoons olive oil l medium onion, choped 2 16oz can chopped tomatoes l small can tomato paste l tablespoon chopped fresh oregano l teaspoon chopped fresh basil 3 tablespoons plain flour 8 oz Mozzerella cheese, sliced (more to taste) Pre-heat the oven to 350F and lightly grease a baking dish. Wash the aubergines and slice lengthwise into thin strips. Heat l tablespoon of the olive oil in a saucepan and saute the onion. Add the canned tomatoes to the saute, then the tomato puree and the herbs. STir well and bring this sauce to a simmer. Cover the pan and cook over a low heat for 30minutes. Meanwhile, place the flour in a small bowl and dip the aubergine strips into it so that each peice is well coated. Heat the remaining olive oil in a frying pan and saute the floured aubergine until lightly browned. Add more oil if necessary. Pour some tomato sauce into the baking dish and place a layer of sauted aubergine over it. Add another layer of sauce, another of aubergine, and continue in this way until both ingredients are used up. Arrange the cheese slices over the top layer. Bake for 30-40 minutes until the topping is golden brown. Serve immediately. Never made this one, Mustang, but it looks simple and good. I bet "Paulie" loved it! ...... I'll be back soon....Claudia
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Claudia611:
Ahhh...that's the recipe Thanks so much for that! Looks great and I think I'll make my own dough though cause I enjoy doing that. I'll let you know how it turns out. Here's one from Linda's Book: AUBERGINE PARMIGIANO Serve with pasta or rice, and green vegetables or a salad 2 aubergines 8-20 tablespoons olive oil l medium onion, choped 2 16oz can chopped tomatoes l small can tomato paste l tablespoon chopped fresh oregano l teaspoon chopped fresh basil 3 tablespoons plain flour 8 oz Mozzerella cheese, sliced (more to taste) Pre-heat the oven to 350F and lightly grease a baking dish. Wash the aubergines and slice lengthwise into thin strips. Heat l tablespoon of the olive oil in a saucepan and saute the onion. Add the canned tomatoes to the saute, then the tomato puree and the herbs. STir well and bring this sauce to a simmer. Cover the pan and cook over a low heat for 30minutes. Meanwhile, place the flour in a small bowl and dip the aubergine strips into it so that each peice is well coated. Heat the remaining olive oil in a frying pan and saute the floured aubergine until lightly browned. Add more oil if necessary. Pour some tomato sauce into the baking dish and place a layer of sauted aubergine over it. Add another layer of sauce, another of aubergine, and continue in this way until both ingredients are used up. Arrange the cheese slices over the top layer. Bake for 30-40 minutes until the topping is golden brown. Serve immediately. Never made this one, Mustang, but it looks simple and good. I bet "Paulie" loved it! ...... I'll be back soon....Claudia
You picked one of my favorite dishes with the Eggplant Parmesan,,,Thanks so much Claudia Please post your homemade calzone dough for us sometime and maybe we can do some pizza recipes with it....everybodys favorite food I put together some recipes for Cinco de Mayo and Maccas Meatless Monday......Fixing A Mole (Hole) As you can see I have a Beatles pun addiction
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mustangsally10:
Claudia611:
Ahhh...that's the recipe Thanks so much for that! Looks great and I think I'll make my own dough though cause I enjoy doing that. I'll let you know how it turns out. Here's one from Linda's Book: AUBERGINE PARMIGIANO Serve with pasta or rice, and green vegetables or a salad 2 aubergines 8-20 tablespoons olive oil l medium onion, choped 2 16oz can chopped tomatoes l small can tomato paste l tablespoon chopped fresh oregano l teaspoon chopped fresh basil 3 tablespoons plain flour 8 oz Mozzerella cheese, sliced (more to taste) Pre-heat the oven to 350F and lightly grease a baking dish. Wash the aubergines and slice lengthwise into thin strips. Heat l tablespoon of the olive oil in a saucepan and saute the onion. Add the canned tomatoes to the saute, then the tomato puree and the herbs. STir well and bring this sauce to a simmer. Cover the pan and cook over a low heat for 30minutes. Meanwhile, place the flour in a small bowl and dip the aubergine strips into it so that each peice is well coated. Heat the remaining olive oil in a frying pan and saute the floured aubergine until lightly browned. Add more oil if necessary. Pour some tomato sauce into the baking dish and place a layer of sauted aubergine over it. Add another layer of sauce, another of aubergine, and continue in this way until both ingredients are used up. Arrange the cheese slices over the top layer. Bake for 30-40 minutes until the topping is golden brown. Serve immediately. Never made this one, Mustang, but it looks simple and good. I bet "Paulie" loved it! ...... I'll be back soon....Claudia
You picked one of my favorite dishes with the Eggplant Parmesan,,,Thanks so much Claudia Please post your homemade calzone dough for us sometime and maybe we can do some pizza recipes with it....everybodys favorite food I put together some recipes for Cinco de Mayo and Maccas Meatless Monday......Fixing A Mole (Hole) As you can see I have a Beatles pun addiction
Hey Mustang...you better slow....kidding! kidding! So glad you liked the recipe I posted and yes, definately, I'm gonna post my recipe for the pizza dough which can be alternated for pizza and/or calzones. This recipe makes a beautiful dough and it's a formula that I came upon after many that didn't quite cut the mustard. I've got it down to a science now and, geez, it's so much fun. I remember reading Paul use to enjoy making homemade bread ...that was his job, and come to think of it, I remember reading John was into it as well when he was a houshusband as he called it, when he was raising Sean. Anyway, I'll post it below. I've made some incredible pizzas' with this dough and oh, BTW, pizza is my favorite food too!! I'll pass along some tips as to how to achieve a thin crispy crust which is what I prefer: PIZZA DOUGH (from scratch) l l/4 cups water 3 Tbls. Olive Oil l Tbls. Honey Teasp. of salt l pkg. of dry active yeast 3 cups FLour (I use white/wheat flour combo) Put the water in mixing bowl. It must be tepid. Not to hot...not too cold or the yeast won't dissolve. Sprinkle the package of yeast into the water and mix it. Wait 5 minutes or so and you will see little bubbles forming on the top of the water...this means the yeast is alive. Then add your Olive oil and about two cups of the flour. Start mixing. I have a Kitchen Aide mixer with a dough hook that I use to do this...it really is the best way to go. Add your Teasp. of salt here, then continue adding your flour until it forms a ball. You may not have to use the whole three cups of flour. When the ball is ready it should be slightly sticky, but not too sticky. Take it out and knead with your hands adding flour as needed until it becomes quite smooth...as I said "like a baby's bottom". Then rub some olive oil in the bottom of a big bowl all around and place your dough in it and turn it upside down so the whole dough is coated with oil. Cover the bowl with plastic and set in a warm place and let in rise for at least an hour. At that point, punch it down and put it in a large plastic bag overnight and you'll have great pizza dough the next day. Putting it in the frig I heard keeps in from burning so easily in the oven. You can either roll it out to fit your pan or I like to stretch it with my hands as rolling it can bruise the dough and you won't get those marvelous bubbles around the crust of the pizza. I'll post some pizza recipes later, but wanted to get the gist of how to make the crust to you.... ENJOY and GOOD LUCK! PS...thanks for the chick pea recipe ......was looking for one Fixing a Mole....cute...cute!!
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OMG Claudia...That looks terrific I can't wait to try the dough and look forward to the rest of your pizza recipes. I'm wondering do you use a special pan or one of those pizza stones in your oven? Also I make my pie dough in a food processer with the dough blade...do you think that will work? I am getting so hungry and I think we have all the ingredients on hand...may try it this weekend
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Sally, I use to use a pizza stone, but I had to get rid of it cause something leaked on it and it started smoking, so I bought this pan at 'Bed, Bath and Beyond' and it works so well!!! It's got a non-stick surface and it has little perferated holes throughout and a slightly raised edge. I'm telling you , the crust comes out even better than with the stone!!! Very crispy!! I was amazed!! I'm sure you'll be able to find one comparable to it. Oh, and I think the food processor will work just fine, although I would definately hand knead with some extra flour after it forms the ball.
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Hi Claudia 2: Thanks for the info. I haven't had a chance to bake the pizza yet as I've been traveling and away from home for the last 5 weeks (just arrived home yesterday!) but I did buy one of the type pans that you recommended. I've been seeing those pans in stores and wondering if they worked and now I'm really looking forward to trying it. Also looking forward to some of your pizza toppings recipes when you have a chance. Take care Kind of late but for Macca's Meatless Monday here is : For You Blue(berries)
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Hi Sally ...love your little waving smiley...soooo cute Hey, I'm glad you were able to get one of those pizza pans....you'll love it!! I will definately give you some of they ways I make my pizzas, but you'll see that they are very simplistic. My favorite pizza is simply, fresh basil, mozzererella cheese, and fresh tomato sause. I believe when you're working with fresh ingredients simple is the best way to go. I have several others though that I will share with you. I even like to slow roast tomatoes in the oven to use on pizzas as well ....it really develops the flavor and sweetness of them. Anyway, I'll be posting some others later. Hey, you're a woman after my own heart......those blueberry (schons)wink..wink! looks marvelous!! Thanks for that...I have a recipe that I copied from the Barefoot Contessa cooking show similar to that and she uses a lemon drizzle over the top of them and the combination is to dIe for. I'll post that later as well. Thanks again deary, and I'll be back in touch
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Hello 2: Claudia I have to tell you I tried your pizza crust recipe with my new pizza pan and it was fab! I've never let dough rest overnight before..it works great! I just used a topping of some simple tomatoe sauce, some portebello mushrooms, onions and roasted tomatoes. But the crust was the king! I've been so busy I haven't had much time to come on the forum and I missed posting last weeks Maccas Meatless Monday. So today I will post a couple of recipes that I love. This pudding is one of the best I've ever had! Everyone who trys this is loving it! Added benefit..this is healthy! low fat and good protein..a non guilty pleasure..yeah! MEXICAN CHOCOLATE TOFU PUDDING (serves 4-6) 3/4 cup sugar 1 pound silken tofu 8 ounces high-quality bittersweet or semisweet chocolate, melted 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon chili powder, or more to taste(I use chipotle chili powder..it is great here..another variation is to eliminate the chile power and add a half tablespoon of instant espresso to the sugar syrup..WaLa ..you have Chocolate-Espresso Pudding Chocolate shavings (optional). 1.In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. 2.Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving BLUEBERRY AND WILD RICE SALAD 1 cup wild rice, washed 2 cups vegetable broth 1/3 cup toasted, chopped pecans 1/2 cup dried cranberries 3/4 cup chopped dried apricots 1/2 cup chopped red onion 1/4 cup lime juice 2 Tbsp. agave nectar (or use any sweetener or none) 1 1/2 tsp. grated fresh ginger 1 tsp. grated lime peel 6 Tbsp. extra-virgin olive oil Salt and pepper, to taste 1 cup blueberries ? Combine the rice with the vegetable broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 40 minutes. Let cool. Stir in the pecans, cranberries, apricots, and red onion. Set aside. ? In a small bowl, whisk together the lime juice, agave nectar, ginger, and lime peel. Gradually whisk in the olive oil. Season with the salt and pepper. ? Pour over the rice and mix well. Gently fold in the blueberries. Let sit for 10 minutes before serving WATERMELON POPS I love these things. All you do is chop seeded watermelon into cubes and force into your popsicle forms. To make sure all the air is out punchure the watermelon with a fork. Add the tops or sticks and freeze. Addictive. Hope you all had a good weekend
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Hey Sally! ....I'm so glad the crust turned out well for you. YES, resting the dough overnight is a great tip, isn't it?? You did refrigerate it? I like to put it in a plastic bag. The dough is soo much easier to work with the next day as I'm sure you realized. Geez, it came out great for you the first time?????? You must really be a good cook and each time you do it, it will get better and better as you experiment with the texture of the dough. It's sooo much fun isn't it?? Well, thanks for the awsome looking recipes you posted and I've still yet to make that Calzone dish you posted. Until next time...take care