VEGETARIAN RECIPES for newbies and the rest of us
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Wanted to leave you all with a great recipe I tryed yesterday It's my Christmas gift to you and it goes with the hot Cocoa recipe above HOMEMADE MARSHMALLOWS 3 tablespoons (3 packets) powdered gelatin 2 cups cold water 2 cups sugar 2 egg whites 2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows Butter, for greasing pan In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature. In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks. Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set. Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar. Have a Merry Cristmas and Happy Healthy New Year
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Marshmallows aren't vegetarian are they?
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Chezza:
Marshmallows aren't vegetarian are they?
You can use agar powder instead of the gelatin, if you like. Use 1/2 teaspoon for each cup of liquid or 1 teaspoon for the marshmallow recipe
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mustangsally10:
Chezza:
Marshmallows aren't vegetarian are they?
You can use agar powder instead of the gelatin, if you like. Use 1/2 teaspoon for each cup of liquid or 1 teaspoon for the marshmallow recipe
Where do you get agar powder?
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Chezza:
mustangsally10:
Chezza:
Marshmallows aren't vegetarian are they?
You can use agar powder instead of the gelatin, if you like. Use 1/2 teaspoon for each cup of liquid or 1 teaspoon for the marshmallow recipe
Where do you get agar powder?
In my area I can buy it at any health food store or you can even order it from Amazon. The Google is your friend
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mustangsally10:
Chezza:
mustangsally10:
Chezza:
Marshmallows aren't vegetarian are they?
You can use agar powder instead of the gelatin, if you like. Use 1/2 teaspoon for each cup of liquid or 1 teaspoon for the marshmallow recipe
Where do you get agar powder?
In my area I can buy it at any health food store or you can even order it from Amazon. The Google is your friend
Thank you, found some.
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Happy Macca's Meatless Monday 2: P.S. I Love Stew (You) BLACK BEAN AND SWEET POTATO STEW WITH CHILIES (serves 4-6) 2 tablespoons olive oil 2 cups finely chopped onions 2 tablespoons minced fresh ginger 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces 2 cups orange juice 2 tablespoons minced garlic 2 15- to 16-ounce cans black beans, rinsed, drained 2 poblano chilies, seeded, chopped (I use 2 chilpotle peppers in adobo sauce) 1 red bell pepper, chopped (or green if that's what you have) Sour cream (optional) Stew is Vegan without sour cream Avocado slices (optional) Orange wedges (optional) Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes. Stir beans, chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.) Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. I serve this over 7 (whole grain) Pilaf which adds extra protein and is delish! Also great over brown rice or polenta. This has a great sweet-hot taste combo. Enjoy and have a Happy Day
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Hello everybody 2: I hope you all had a great holiday and a Happy New Year Today for Macca's Meatless Monday and as Paul may still be in Mexico here for Paul is: BURRITOS WITH MOJO SAUCE (Serves for MOJO SAUCE This mojo sauce is so good I usually keep some in the frig to jazz up latin style food especially beans and rice. 4 garlic cloves 2 serrano chilies, seeds removed 1 large handful fresh cilantro leaves Juice 2 limes Juice 1 orange 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. 8 large flour tortillas Yellow Rice, recipe follows Spicy Black Beans, recipe follows 2 avocados chopped 1 cup grated queso blanco or Monterey jack cheese tomato, chopped Sour cream, Cilantro leaves, for garnish Lime wedges, for garnish To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some rice and beans in the center of the tortilla top with avocado, grated cheese, tomato and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice. Yellow Rice: 2 cups long-grain rice 3 cups water 2 cloves garlic, smashed 1 teaspoon turmeric 1 teaspoon kosher salt 1 bay leaf Put the water into a heavy bottomed pot, and bring to a boil over medium-high heat. Add the rice,salt,garlic,turmeric and bay. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 17 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. Spicy Black Beans: (In a hurry? use canned black beans) 2 cups (about 1 pound) dried black beans, picked over and rinsed 3 tablespoons extra virgin olive oil 1 medium onion, chopped 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt and freshly ground black pepper Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper. Come on you guys...I know there're good cooks out there Share your recipes and veggie tips with us Peace
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2: Have a recipe for Pauls sweet tooth today for Macca's Meatless Monday. This dessert is so healthy that you can also have it for breakfast CHOCOLATE ESPRESSO TRUFFLE PIE Ingredients: 1 1/2 boxes (12.3 ounce) silken firm or extra firm tofu (room temperature) 10 ounces dark chocolate, heated in the microwave on ten second intervals until melted 1 cup powdered sugar 1/4 cup espresso,or strong brewed coffee 2 teaspoons vanilla extract 1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought or regular chocolate cookie crust if you are not vegan Coarsely crushed chocolate sandwich cookies (vegan or not) In a blender, add tofu and blend until smooth. Add melted chocolate, blending again until smooth. Add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy. Spread chocolate mixture into pie shell and top with crushed chocolate cookies. Refrigerate several hours or until firm enough to slice. Enjoy
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Here one day late for Macca's Meatless Monday this recipe is from epicurious and looks delish! MEXICAN PINEAPPLE SALAD (serves about 6) 1 (3-pound) pineapple, peeled and diced 1/2 pound jicama, peeled and cut into 1/4-inch pieces 1 (7-to 8-ounce) avocado, cut into cubes 1 small red onion, thinly sliced (1/2 cup) 2 tablespoons olive oil 1 tablespoon distilled white vinegar Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and Enjoy
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One thousand one hundred ninety nine vegan recipes from epicurious right here: http://www.epicurious.com/tools/searchresults?search=vegan You will never be at a loss for a good recipe again Includes Moby's recipe for Blueberry Pancakes Enjoy
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2: Hello! I have been writing a weekley veggie column called "Macca's Meatless Monday" here is the link: http://www.dailykos.com/storyonly/2009/2/9/18050/00455 It includes discussion of the benefits of vegetarianism, great recipes and also Beatles/Macca music! To see previous columns click on my user name. The link takes you to my Valentines Day Dinner I hope you like it!
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I posted about this in another thread but thought it would be more appropriate here. My Kale Soup recipe: http://ahimsavegetarian.wordpress.com/2009/02/10/kale-soup-recipe/ I just made a yummy batch
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Starshine:
I posted about this in another thread but thought it would be more appropriate here. My Kale Soup recipe: http://ahimsavegetarian.wordpress.com/2009/02/10/kale-soup-recipe/ I just made a yummy batch
Hi Starshine Thanks for the recipe looks fantastic and I love kale There are many ingredients in the recipe that I have never used before and that's good. I'm looking for some new flavors to incorporate in my cooking. When I make my next trip to the natural foods store I will buy them and try this. I hope you will post more recipes and help me to expand my cooking.... I think I've been getting into a flavor rut Take care
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mustangsally10:
Starshine:
I posted about this in another thread but thought it would be more appropriate here. My Kale Soup recipe: http://ahimsavegetarian.wordpress.com/2009/02/10/kale-soup-recipe/ I just made a yummy batch
Hi Starshine Thanks for the recipe looks fantastic and I love kale There are many ingredients in the recipe that I have never used before and that's good. I'm looking for some new flavors to incorporate in my cooking. When I make my next trip to the natural foods store I will buy them and try this. I hope you will post more recipes and help me to expand my cooking.... I think I've been getting into a flavor rut Take care
Hi there! Glad you like my recipe. I just wanted to let you know that if you go to the natural food store for the spices try to buy it in bulk for a better deal. Otherwise I would recommend going to an Asian/Indian and/or Mexican market to get the best price. You can find everything I used in that recipe at an Indian market. Spices can be expensive at mainstream markets. Shop around!
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Starshine:
mustangsally10:
Starshine:
I posted about this in another thread but thought it would be more appropriate here. My Kale Soup recipe: http://ahimsavegetarian.wordpress.com/2009/02/10/kale-soup-recipe/ I just made a yummy batch
Hi Starshine Thanks for the recipe looks fantastic and I love kale There are many ingredients in the recipe that I have never used before and that's good. I'm looking for some new flavors to incorporate in my cooking. When I make my next trip to the natural foods store I will buy them and try this. I hope you will post more recipes and help me to expand my cooking.... I think I've been getting into a flavor rut Take care
Hi there! Glad you like my recipe. I just wanted to let you know that if you go to the natural food store for the spices try to buy it in bulk for a better deal. Otherwise I would recommend going to an Asian/Indian and/or Mexican market to get the best price. You can find everything I used in that recipe at an Indian market. Spices can be expensive at mainstream markets. Shop around!
Thanks Starshine I'm looking forward to trying some new ingredients. You gave me the idea of trying out a mexican market in my area...can't believe I've never been there! I have a good general market about 5 walking minutes away so I guess I've become a little lazy about trying other places. But I really do want to try some new flavors....so thanks! Peace
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Here are some nice recipe videos: http://www.youtube.com/view_play_list?p=7BC4B13D97B15F50 This is from SupremeMasterTv which is run by a woman who goes by the name Supreme Master Ching Hai. She is an adamant animal rights supporter and has these recipe videos in a variety of subtitles so that everyone can follow along. The recipes cut a wide swath, ranging from Jewish food, Asian food, Italian food and Irish food etc. Check it out.
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Thanks for the vid Starshine I checked it out and found a great eggless omelet recipe! Here is one of my favorite new recipes I like to have friends over for brunch and this dish has the WOW factor Delicious and healthy too APPLE PIE (for breakfast or brunch) Makes 8 servings For the crust: 1-1/4 cups Grape Nuts cereal 1/8 cup maple syrup or honey For the filling: 5 apples,peeled and sliced about 1/4 inch thick(use any kind baking apple) 1 tablespoon lemon juice (or water) 1/4 to 1/2 cup sugar to taste 1 tablespoon flour 2 teaspoons cinnamon For the topping: 1/2 cups rolled oats 1/4 cup flour 1/4 cup sugar 1 teaspoon cinnamon 3 tablespoons plain low-fat yogurt (or use applesauce instead for vegan) Preheat oven to 425. Mix together Grape Nuts and maple syrup or honey in a small bowl, then spread the mixture across the bottom and up the sides of a 9" round baking dish to form the pie crust. Mix the filling ingredients together in a medium bowl, then pour onto the piecrust. Combine the dry ingredients for the crumb topping in a medium bowl, then blend in the yogurt - with your fingers! - until the mixture becomes crumbly. Drop crumbs over the pie, covering the top evenly. Bake for 10 minutes at 425, then reduce heat to 350F and continue baking 35 minutes longer. You are in for a treat Enjoy with no quilt having PIE for breakfast
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OK, my kitchen friends! Having tried some of your great recipes, I think it's about time to share one of my recipes! GREEK POTATO CASSEROLE You need: ca. 500g (1/2 kilo) potatoes 1 small zucchini 1 yellow pepper 1 small onion 2 large tomatoes 3 garlic cloves (or less if you don't like it) 1 glass black olives feta cheese oregano majoram 1 teaspoon of salt (be carefull with it, the cheese and the olives are salty) 1 tablespoon olive oil Cook the potatoes and blanch the tomatoes! Peel the potatoes, cut them into pieces and put them into the casserole. Chop the onion, the garlic and cut the yellow pepper and the zucchini into pieces (about as big as the potatoes). Put the chopped onion with the olive oil into a pan. When the onions turn transparent, add the yellow pepper, the zucchini, the copped garlic and salt and reduce the heat. Cut the tomatoes into small pieces and add when the pepper and the zucchini are firm to bite. Add oregano, majoram and the black olive. (Of course you can also add black pepper and/or chilli). Cover the potatoes in the casserole with the vegetables and crumble the feta cheese over it. Put the casserole into the preheated oven (ca. 200°C) and gratiné.
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anna_medlicka:
OK, my kitchen friends! Having tried some of your great recipes, I think it's about time to share one of my recipes! GREEK POTATO CASSEROLE You need: ca. 500g (1/2 kilo) potatoes 1 small zucchini 1 yellow pepper 1 small onion 2 large tomatoes 3 garlic cloves (or less if you don't like it) 1 glass black olives feta cheese oregano majoram 1 teaspoon of salt (be carefull with it, the cheese and the olives are salty) 1 tablespoon olive oil Cook the potatoes and blanch the tomatoes! Peel the potatoes, cut them into pieces and put them into the casserole. Chop the onion, the garlic and cut the yellow pepper and the zucchini into pieces (about as big as the potatoes). Put the chopped onion with the olive oil into a pan. When the onions turn transparent, add the yellow pepper, the zucchini, the copped garlic and salt and reduce the heat. Cut the tomatoes into small pieces and add when the pepper and the zucchini are firm to bite. Add oregano, majoram and the black olive. (Of course you can also add black pepper and/or chilli). Cover the potatoes in the casserole with the vegetables and crumble the feta cheese over it. Put the casserole into the preheated oven (ca. 200°C) and gratiné.
Yum...Thank you Gabi! How did you know I am a feta fanatic? Feta is so good with any veggies...and you can use just a small amount for great flavor. It is good to hear from you, I hope you are well. Thanks for this and please post some more great recipes for us For Macca's Meatless Monday(yesterday ) here is my most recent MMM column: http://www.dailykos.com/story/2009/3/2/161737/2685/11/703763 It's about curry...Curry That Weight...haha Enjoy