VEGETARIAN RECIPES for newbies and the rest of us
-
Andy88:
I've dabbled in Vegatarinaism and Veganinasm for about 10 yrs, its knda hard when you live with meat eaters, I love the concept of humanity towards animals and saving the planet; the only problem I have come across with most recepies is trying to omitt onions in many dishes, I have an allergic reaction to them so I can not eat them. If anyone can give some advice as to what other veggies and items can replace the onion in certain receipes would much be apperciated. Thanks
A you allergic to chives? There are also different types of onions. Green onions might be a good one to try. You didn't mention if it was all type of onions or just a certain one. Hopes this helps you. Already tried some of the recipes listed. Delicious!
-
Clarabella:
Andy88:
I've dabbled in Vegatarinaism and Veganinasm for about 10 yrs, its knda hard when you live with meat eaters, I love the concept of humanity towards animals and saving the planet; the only problem I have come across with most recepies is trying to omitt onions in many dishes, I have an allergic reaction to them so I can not eat them. If anyone can give some advice as to what other veggies and items can replace the onion in certain receipes would much be apperciated. Thanks
A you allergic to chives? There are also different types of onions. Green onions might be a good one to try. You didn't mention if it was all type of onions or just a certain one. Hopes this helps you. Already tried some of the recipes listed. Delicious!
Hi 2: wow, a sub. for onions..that's a hard one. I tried looking it up but didn't really find anything. I hope somebody else has a good suggestion. Glad you are liking the recipes. Here's another MMM for you all Macca's Meatless Monday...I Don't Want To Spoil The Paella
Enjoy and Happy Veggie Cooking -
2: Hello hope all you veggie cookers are well Here's another MMM...hope you like it Macca's Meatless Monday...Bring It On Home To Me(take-out)
Enjoy! and Happy Veggie Cooking -
Those look so delicious. Going to try those too. I didn't realize that there so many wonderful vegetarian recipes out there. At one time I thought they'd be boring, they certainly aren't. The ones I've tried here have wonderful flavour and are also so easy to make, which is a bonus.
-
Clarabella:
Those look so delicious. Going to try those too. I didn't realize that there so many wonderful vegetarian recipes out there. At one time I thought they'd be boring, they certainly aren't. The ones I've tried here have wonderful flavour and are also so easy to make, which is a bonus.
2: HI Clarabella Thanks, glad you like the recipes. I'm basically a lazy cook so they have to be easy Here's some more MMM for you all Macca's Meatless Monday...Ticket To Rome
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Have 2 MMM for you today... Macca's Meatless Monday...Magical Mushroomy Tour Enjoy, all you veggie cookers Peace and Love -
The recipes in the last post were absolutely delicious. Yum! I especially liked the Chocolate Hazelnut Spread. I really enjoy it on on a nice thick slice of toasted freshly baked whole wheat bread. Really yummy and one of my favourite breakfasts.
-
Clarabella:
The recipes in the last post were absolutely delicious. Yum! I especially liked the Chocolate Hazelnut Spread. I really enjoy it on on a nice thick slice of toasted freshly baked whole wheat bread. Really yummy and one of my favourite breakfasts.
Hi Clarabella glad you're liking the recipes, I agree that Chocolate Hazelnut Spread is to die for...so much better than the commercial variety. Here's some more MMM's I'm still a week behind ops: Macca's Meatless Monday...The White House Album
frameborder="0" allowfullscreen></iframe> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Here's another one today Macca's Meatless Monday...I'll Follow The Dim Sum Enjoy! and Happy Veggie Cooking -
Those all look so yummy. I used to think that vegetarian recipes would be dull and rather tasteless. I was very happily surprised to find out that they're so delicious and best of all so easy to make.
-
Any kind of "in a hurry tipe ideas" Thank you for looking and this small comment
-
Don't you mean in a hurry type? I think some of the recipes that are already listed here are quick and easy to make. Also, you can make a dish and re heat it for later. Salads for instance are always quickly prepared.
-
Ha! Did not even see the spelling mistake and your right about the salads
-
fab4 9647:
Ha! Did not even see the spelling mistake and your right about the salads
Those salads are so delicious and so are the other recipes.
-
Hello 2: Hope you all are doing well I've been a bad, lazy girl with posting new recipes...I think it's the hot, hot weather..my excuse anyway) so here are some more MMM's for you. Macca's Meatless Monday..."I Want To Hold Your Hand Across The Sand" http://www.dailykos.com/story/2011/06/20/985472/-Maccas-Meatless-MondayI-Want-To-Hold-Your-Hand-Across-The-Sand?via=user Includes the following recipes and some cool food porn When I head on out to the beach I usually plan on spending most of the day there so that includes taking a picnic lunch. I try to pack light with food that will not require refrigeration and is best at room temp or in this case beach temperature. Also no heavy food so that swimming or a game of pick up soccer is comfortable. A sandwich that gets better as it sits works perfectly. Hope you veggie cookers enjoy If there are any recipes you would like in particular let me know and I will try to find it for you See you later Hugs for veggies Moderator edit: Post edited to conform with Copyright Forum Rules
-
Going to try those recipes too.
-
2: Hi guys it's never too late for good veggie recipes I've been really busy but hope I can catch up here with the columns I've been writing...let's see if this works... Macca's Meatless Monday...Mean Mr Mustard-Greens
Happy Veggie Cooking! -
YOu know, just boiling a cup of organic brown rice or half rice and half amaranth, plus one spoonfull of celtic salt or pink himilayan salt makes a great dish that can be livened up so many ways Unrefined grains...the best food on the planet. add veggies and your choice of protein for a complete meal. makes about 4 or 5 servings.
-
2: Hello everybody Some more MMM... http://www.dailykos.com/story/2011/07/11/990090/-Maccas-Meatless-MondayHow-You-Manage-To-Make-Ends-Meet?via=user Macca's Meatless Monday...How You Manage To Make Ends Meet for recipes to help with your budget! and I calculate the costs of each serving Includes this recipe and much more! BEAN BURRITOS Is there anyone who doesn't like burritos? A full meal wrapped in a tortilla. Serves eight about $1.10 for each burrito if you add some lettuce and chopped tomatoes comes to about $1.50 per person. ¾ cup rice (brown or white) 2 tablespoons olive oil 2 medium onions, chopped 4 garlic cloves, chopped 1 jalapeño chile, chopped (ribs and seeds removed, for less heat) ½ teaspoon ground cumin Coarse salt and ground pepper 3 tablespoons tomato paste 3 cans (15 ounces each) pinto beans, drained and rinsed 1 box frozen corn kernels (about 10 ounces) 6 scallions, thinly sliced 8 burrito-size (10-inch) flour tortillas 2 cups shredded Monterey Jack cheese (8 ounces) Salsa and sour cream (optional) optional garnishes: chopped lettuce, tomatoes, avocado or cilantro Cook rice according to package instructions; set aside. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese. To assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months, really handy for quick meals. Note: Before wrapping individually, freeze burritos on a baking sheet so they don?t come apart in the process; then put back in freezer. Reheating From Frozen: Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method. Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.) Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Macca's Meatless Monday...Oh Grill http://www.dailykos.com/story/2011/07/18/993348/-Maccas-Meatless-MondayOh-Grill?via=user Includes this recipe and MORE! GRILLED PORTOBELLO MUSHROOM BURGERS from Vegetarian Times 6 large portobello mushrooms, stems removed, gills scraped out 2 cups Syrah red wine or other wine of choice 2 shallots, chopped (1/4 cup) 1 clove garlic, chopped (1 tsp.) 8 black peppercorns 2 sprigs fresh thyme 6 toasted whole-wheat hamburger buns Soy mayonnaise, onions, tomatoes, and arugula for garnish (or your favorite burger trimmings) Poke holes all over mushrooms, making sure not to break them. Place in large glass baking dish. Add wine, shallots, garlic, peppercorns, and thyme to mushrooms, and season with salt if you like. Cover, and marinate for 2 hours at room temperature. Preheat grill or broiler. Remove mushrooms from marinade, and discard liquid. Grill mushrooms 5 minutes on each side, or until browned and juicy. Serve on buns with burger fixings. GRILLED ROMAINE with BALSAMIC SYRUP While your grill is still hot surprise your guests with this fast, easy and spectacular grilled salad! Use one small to medium romaine head to serve two. Simply halve the head with the core still intact. Brush with olive oil. Season with kosher salt and pepper. Grill for 2-3 minutes on each side. Done! Balsamic Syrup 3 cups balsamic vinegar Bring the vinegar to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low and simmer until reduced by nearly three-quarters in volume and thickened to a syrup. Remove from the heat and cool completely before using. This keeps indefinitely. Yield: 3/4 cup to one cup may also add some shaved parmigiano reggiano....extra yummy! COLD AVOCADO and CUCUMBER SOUP Serves about 8 A perfect no cook appetizer Flesh of 4 Fuertes or Hass avocados or use 2 Florida green avocados 2 English cucumbers, with skin, cut into chunks 1 clove garlic juice of 1 lemon 1 cup plain Greek yogurt or use 1 cup plain almond milk 1/4 cup olive oil salt to taste Put all the ingredients in a blender - not a food processor, because it won't achieve the right texture. You need a blender, and you might have to make the soup in batches, depending on the size of your blender. Anyway, whizz the mixture up for a good long time. Open the blender. If it's too thick to qualify as soup, add some water and whizz again. Chill in the refrigerator at least a couple of hours before serving. Garnish with chopped herbs, a perfect sprig of parsley or some diced cucumber and/or avocado. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Macca's Meatless Monday...Sip Their Lemonade http://www.dailykos.com/story/2011/07/25/998422/-Maccas-Meatless-Mondaysip-their-lemonade?via=user Includes this recipe and +++++ SPINACH BREAD PUDDING with LEMON and FETA This is a great brunch dish as you can assemble and keep in fridge overnight and just pop in oven the next morning...adapted from Heidi Swanson. Serves 6-8 3 tablespoons extra-virgin olive oil, plus more for greasing the dish 8 ounces whole wheat bread, cut into 1/2-inch cubes 5 ounces baby spinach, finely chopped 1/2 cup crumbled feta cheese 2 teaspoons Dijon mustard 1/2 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 6 large eggs, beaten, organic, free roaming 2 cups milk, unsweetened soy is good here Kosher salt and freshly ground pepper 1 teaspoon chopped oregano Preheat the oven to 350°. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta. In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve. One of these days will catch up on recipes. What have you all been cooking? Happy Veggie Cooking!
-
Those burritos sound similar to mine only Salsa isn't optional, I add green olives chopped up and avacodo if I want it heavier. I prefer a sharp raw chedder if I use a cheese but I usually save the cheese for less filling meals. (Most of the stuff I cook is vegan because i learned to cook to make vegan food) I also add a seaweed called Kombu into my rice. I chop it up after cooking. It doesn't add or take away from the flavor but it does add trace minerals and anti-radition nutrients to the food. I also use a sprouted 7 grain tortillia. (the sprouted corn ones are good but very dry and make better enchiladas) Lately, I've been making a chia pudding. You soak chia seeds in purified water overnight so they gell up. Then I add fruit and fruit concetrates to them that are high in antioxidants like blueberry, mangosteina and elderberry. Very high in fiber too!
-
Kathryn O:
Those burritos sound similar to mine only Salsa isn't optional, I add green olives chopped up and avacodo if I want it heavier. I prefer a sharp raw chedder if I use a cheese but I usually save the cheese for less filling meals. (Most of the stuff I cook is vegan because i learned to cook to make vegan food) I also add a seaweed called Kombu into my rice. I chop it up after cooking. It doesn't add or take away from the flavor but it does add trace minerals and anti-radition nutrients to the food. I also use a sprouted 7 grain tortillia. (the sprouted corn ones are good but very dry and make better enchiladas) Lately, I've been making a chia pudding. You soak chia seeds in purified water overnight so they gell up. Then I add fruit and fruit concetrates to them that are high in antioxidants like blueberry, mangosteina and elderberry. Very high in fiber too!
Hi Kathryn O, I must be the laziest recipe writer ever...sorry this reply is so late. You sound more experimental than me I've been meaning to use kombu cause I heard it's really flavorful...but have to go to a different market to buy it. Same with chia seeds. I want to use them but have to go out of my way to buy them so keep putting it off. I also kinda like to keep my ingredients accessible so that it encourages more to try meatless recipes and also be more economical. Your burritos sound good...making me hungry Hello Everybody!!!! Finally adding more MMM columns...so here goes MACCA'S MEATLESS MONDAY...FLOWERS OF YELLOW AND GREEN SQUASH http://www.dailykos.com/story/2011/08/01/1000487/-Maccas-Meatless-Mondayflowers-of-yellow-and-green-squash?via=tag Includes these recipes and much more with food porn. YELLOW SQUASH and RED PEPPER SOUP This soup can be served warm or cold. I prefer it cold on the day after it was made so the flavors can mingle. 1/4 cup chopped onion 2 tablespoons unsalted butter or olive oil 1 large yellow,orange or red bell pepper, thinly sliced (about 1 1/2 cups) 3/4 pound yellow summer squash, sliced thin crosswise (about 3 cups) 1/4 teaspoon minced garlic 1 cup vegetable broth 1 Tbsp balsamic vinegar (optional but wonderful when soup is served cold) 1/2 cup plain Greek yogurt or use vegan yogurt or none at all 2 tablespoons chopped fresh coriander(cilantro) In a large skillet cook onion in oil over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender, or using a hand masher purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency. Add balsamic vinegar and season with salt and pepper. If serving cold refrigerate and adjust seasoning before serving Serve soup with a dollop of greek yogurt and sprinkled with plenty of fresh cilantro. ORZO with YELLOW SQUASH, ZUCCHINI and ALMONDS Serves about 4-6 1 1/2 cups orzo (10 ounces)(I used whole wheat but may be hard to find) 3 tablespoons unsalted butter or vegan butter (I use Earth Balance) 3 tablespoons olive oil 1 cup finely chopped shallot (6 1/2 ounces)(or use onion plus one minced garlic clove) 2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice 2 medium yellow squash (1 pound total), cut into 1/3-inch dice 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped or use almonds as I did 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh basil 2 teaspoons finely grated fresh lemon zest Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander. While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot or onion, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature. RATATOUILLE A wonderful company dish, serves 4 1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving or use feta Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife(I use knife), cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain. I like to serve with quinoa for a complete meal. Something different: DOUBLE CHOCOLATE ZUCCHINI BROWNIES I would have loved these when I was a kid. 2 cups zucchini, grated 1/2 cup olive oil 1/2 cup honey or agave nectar (I like agave here) 2 eggs organic free roaming 1 teaspoon vanilla extract 1 3/4 cup white whole wheat flour or whole wheat pastry flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1 1/2 cup semi-sweet or dark chocolate chips...Ghirardelli 60% Cocoa Chips work great - Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan and line with parchment paper leaving 1 inch of the paper hanging over the edge to create handles. Grease parchment paper. Set aside. - Grate zucchini. Press with a paper towel to remove excess moisture. Fluff with a fork, set aside. - In a large bowl, beat together oil, eggs, agave or honey and vanilla. Add zucchini. - In a separate bowl, combine flour, cocoa, salt, baking powder and cinnamon. Stir to combine. - Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips. - Pour batter into prepared pan. - Bake 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Remove from pan using parchment paper handles. Serve chilled for a fudgy brownie or warmed for a gooey, cakey brownie. "Lucy In The Sky With Diamonds" The Beatles "cellophane flowers of yellow and green towering over your head" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Another something different...some African inspired veggie food so good I wrote this for a fund raising MACCA'S MEATLESS MONDAY...48 FOR EAST AFRICA http://www.dailykos.com/story/2011/08/08/978252/-48-For-East-AfricaMaccas-Meatless-Monday?via=tag Hope you look at this one...I think it turned out pretty well Includes these recipe and MORE ETHIOPIAN GROUNDNUT WAT over MILLET and QUINOA 1/2 head of cauliflower, cut into bite-size pieces 1 t olive oil salt 1 t olive oil 1 onion, minced 2 carrots, peeled, chopped 2 garlic, minced 1 sweet potato, peeled, chopped 1/2 c red lentils 1/4 t chili pepper 2 cardamom pods, or 1/2 t ground 1 stick cinnamon 1/2 t fresh ground pepper 3 whole cloves 1 inch piece of ginger, bruised 2 tomatoes, chopped 2 c water 1/4 c peanut butter salt to taste 1/4 c chopped peanuts 2 scallions, chopped 2 c arugula lemon juice Toss the cauliflower in the olive oil, add salt and roast in a 350 oven for 30 minutes, or until the cauliflower is getting roasted, turning once. In a large pot, heat the olive oil, add the onion, garlic, carrot, sweet potato, lentils, chili flakes, and the rest of the spices. Saute the vegetables until the onions are getting golden, stirring often. Add the tomatoes and cook until the tomatoes are broken up. Add the water, cover and cook the stew until the lentils and sweet potatoes are tender, about 20 minutes. When the cauliflower is ready add that and the peanut butter and stir well to mix. Add salt to taste. Toss the arugula with the lemon juice and season with salt. Serve over millet and/or quinoa garnished with scallions, peanuts and the arugula. PLANTAIN COCONUT STEW What could be better plantains and coconut together! This dish fills the kitchen with a lovely aroma as it cooks. The yellow plantains used here must be ripe. Serve with rice or quinoa. This is one of my faves you can add carrot if you like but it's perfect just as it is. Serves 4-6: 1 medium Spanish onion, roughly chopped 2 red chili peppers, seeds and ribs removed, finely chopped 1 to 1 1/4 cup coconut milk 2 limes (juice only) 2 tablespoons white wine vinegar 1/2 cup peanut oil 5 plantains, peeled, quartered lengthwise and cut into 1-inch pieces 2 teaspoons finely chopped cilantro 1/2 teaspoon ginger Freshly ground black pepper In a large saucepan over low heat, combine the onion, chili peppers, 1 cup of the coconut milk, lime juice and vinegar, stirring to mix well. Cook for 10 to 15 minutes, or until the onion has softened, then remove from the heat and set aside. Heat the oil in a large skillet over medium heat. Add the plantains and cook for 10 to 15 minutes, turning occasionally, until browned on all sides. Remove the plantains with a slotted spoon and drain on the prepared plate; blot them to remove excess oil. Add the plantains, cilantro and ginger to the onion mixture in the large saucepan and heat through over medium heat. Add up to 1/4 cup coconut milk, stirring to combine, for a more stewlike consistency, if desired. (There will not be much liquid left.) Season with the salt and pepper to taste. Serve hot. h/t Marcus Samuelsson . MOROCCAN VEGETABLE STEW with HARISSA YOGURT SAUCE Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock. Serves 6 and you don't have to use the fancy pot Yogurt sauce: 1 cup (8 ounces) Greek-style yogurt 1 tablespoon extra-virgin olive oil 1 teaspoon harissa sauce (use the recipe above or buy) 1 garlic clove, minced Coarse kosher salt Vegetable stew: Coarse kosher salt 1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces 1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces 3 tablespoons butter 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups) 2 tablespoons chopped fresh Italian parsley 2 tablespoons chopped fresh mint 2 garlic cloves, minced 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 cup dry white wine 2 teaspoons all purpose flour 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed 1 5-ounce bag baby spinach 1 to 3 teaspoons fresh lemon juice For yogurt sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. For vegetable stew: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid. Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice. Divide stew among bowls. Spoon dollop of yogurt sauce over and serve. "Africa, yeah, yeah" Paul McCartney & Wings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~ This next MMM is about Cuban food which is one of my all time faves MACCA'S MEATLESS MONDAY...GRATITUDE FOR METEOR BLADES http://www.dailykos.com/story/2011/08/15/1005748/-Maccas-Meatless-MondayGratitude-for-Meteor-Blades?via=tag CUBAN PINEAPPLE and AVOCADO SALAD Caribbean style salads often include fruit because tropical fruits grow so easily there. This is from Three Guys From Miami and serves 6-8 1/3 cup vinegar (white works well here) 1/3 cup olive oil 1/3 cup orange juice 1/3 cup sugar Salt and pepper to taste 2 cups of fresh pineapple chunks 2 large avocados, peeled and sliced 1 head romaine lettuce, shredded 1 medium sweet red onion, sliced thin Combine olive oil, vinegar, orange juice, and sugar in a blender or with a fork until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less. Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice. MANGO GAZPACHO A soup or refreshing liquid salad..serves 6 2 cups fresh mangos, diced 2 cups orange juice 2 tablespoons olive oil 1 seedless cucumber, diced 1 small red bell pepper, seeded and diced 1 small onion, diced 2 garlic cloves, minced 3 tablespoons lime juice 1 jalapeño, seeded and minced (optional) salt and pepper, to taste 2 tablespoons fresh parsley, basil or cilantro, chopped Place the mangos, orange juice and olive oil into a blender or food processor. Blend or pulse until pureed. Transfer the mango orange puree to a medium bowl. Add the diced cucumbers, bell pepper, onion, garlic, lime juice and jalapeño, if using. Mix to combine and season with salt and pepper to taste. Refrigerate until ready to serve. Sprinkle the parsley, basil or cilantro over the gazpacho just before serving. EXPRESSO BLACK BEANS and RICE We all know that Black Beans & Rice is THE traditional Cuban meal and my fave recipe has been the recipe included in this diary. But lately it seems I have a new favorite and here it is. This recipe has had several adaptations don't really know where it started. Warning this recipe can keep you awake if you have a caffeine sensitivity! Serves 6-8 3 tablespoons neutral oil, like canola or corn 2 onions, chopped 2 tablespoons minced garlic 3 cups chopped ripe tomato (about 1 1/2 pounds whole; canned is fine; don?t bother to drain) 1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder 2 tablespoons chili powder 1/4 cup dark brown sugar or 3 tablespoons molasses One 3-inch cinnamon stick 1 pound dried black beans, washed, picked over, and soaked if you like (I usually soak them overnight) Salt and freshly ground black pepper 1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute. 2. Stir in the tomato, espresso, chili powder, brown sugar, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper. 3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 11/2 hours. Taste and adjust the seasoning, adding more sugar, salt, or pepper. Serve or store, covered, in the refrigerator for up to 3 days "Gratitude" Paul McCartney ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...COMFORT FOOD OF LOVE http://www.dailykos.com/story/2011/08/23/1008174/-Maccas-Meatless-MondayComfort-Food-of-Love?via=tag WHITE BEAN SOUP with ESCAROLE This is another from my childhood and makes a fast, complete, comforting one pot meal. Serves 4-6 2 tablespoons olive oil 2 garlic cloves, chopped 1 pound escarole, chopped (i medium head escarole) Salt 4 cups vegetable broth 1 (15-ounce) can cannellini beans, drained and rinsed 1 (1-ounce) piece Parmesan (optional) Freshly ground black pepper 6 teaspoons extra-virgin olive oil Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 4-6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread. EGGS BAKED IN A BREAD BOWL Eggs are real comfort food for me. I buy a small round sour dough bread (1/2 pound) at my super's bakery. Preheat oven to 350F. Cut out a hole in bread large enough to fit 2 raw eggs. Crack the 2 eggs into the bread bowl and salt & pepper..can add about 1 tablespoon of cream if you like. Then place in oven until egg whites are set and yolks are the way you like them..bread will be browned. Yummy...you can add some herbs to dress. QUINOA SALAD with BLACK BEANS and PEACHES Quinoa is another of my comfort foods and it's awesome with in-season peaches! I used black quinoa in this recipe because a friend had given me some and I wanted to try it out. Tastes the same as white quinoa but very beautiful! But use the white as it's lots less expensive. Had fun playing with the black color by adding black beans and some currants. 2 peaches, diced (mango would work here too) 1 cup chopped spring onions about 1/4 cup of shelled pistachios (or pecans, sliced almonds) about 1/4 cup of currants or use raisins 2 tablespoons red wine vinegar 2 tablespoons olive oil 1/4 teaspoon sea salt 2 cups cooked quinoa, cooled (prepare by package instructions) 1 1/2 cups black beans, drained and rinsed (a 15-ounce can) a few leaves of lettuce for plating (optional) 1. Mix together everything in a bowl -- except for the quinoa and black beans -- to evenly coat and salt the veggies and fruit with oil. 2. Mix in the quinoa and then fold in the black beans. 3. Plate over lettuce, spritz with lime and serve at room temp or chill overnight for lunch/dinner the next day. For a more filling meal and an added salty crunch, serve with tortilla chips and a sliver of avocado. "Comfort Of Love" Paul McCartney Enjoy Happy Veggie Cooking` -
2: Hello again everybody! trying to catch up with these columns as there is seasonal content...so here's some more MACCA'S MEATLESS MONDAY...FIRST MEAL FREE AS A JAILBIRD
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...ACT SUPER NATURALLY ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...NUTS A SECOND TIME ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...THE VERY THOUGHT OF STEW Hope you enjoy these recipes Some more later