VEGETARIAN RECIPES for newbies and the rest of us
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Hi MustangSally! Your Avocado Smoothie recipe reminded me of this vegan chocolate mousse recipe, which I've made before with excellent results: http://autonomieproject.wordpress.com/2008/07/29/vegan-recipe-of-the-week-raw-avocado-chocolate-mousse/ "Raw Vegan Chocolate Mousse Prep Time: 10 minutes * 4 Ripe Organic Avocados * 1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice) * 1 Tbls of Pure Vanilla Extract * 1 Cup of Organic Fair Trade Cocoa Powder (or Carob) Slice each avocado open and scoop out the insides. Place the inside in a food processor or blender. Next add the sweetener, vanilla, and cocoa powder. Blend or process the mixture until fully blended. The mixture should be smooth and the color of chocolate. You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour. Serve in cups with fresh fruit or mint. Some of our favorite fruits we like to add are strawberries, raspberries, bananas, and sometimes pineapple! Now put your fears behind and delve into this delectable, healthy, and cooling summer dessert!" Also, I finally bought some sesame oil yesterday and so glad I did. I heated some sesame oil, just a small amount, in a fry pan. Then I added a small head of chopped bok choy. Stir fried that till tender-crisp, and added a large garlic clove, finely chopped. It was delicious! Congrats on the anniversary! Hugs, ~~Marie
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Hi Marie omg that mousse recipe looks so yummy and decadent...who says veggies have spartan diets Thanks! Yes, once you start using sesame oil you can't go back thanks, tomorrow will be the guest live blog on Macca's Meatless Monday if you want to catch it live just go to : http://www.dailykos.com/user/beach%20babe%20in%20fl after 6p tomorrow 7/26 and you can lurk, if you want to comment you need to sign in.
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i just have to post to this forum so I can get back to it-thanks for the recipes...! Recently I found a "fettachini" type recipe to make in my crockpot-goes something like this-8 oz. cream cheese block-large can mushroom soup-2 tbsp butter-melt that down then add 1 tbsp ital dressing + 1/2 c (white wine) white grape juice (I didn't have any wine on hand I was going to use a bottle champange I had on hand but thought otherwise)-made it again and added some corn starch and water and more white grape juice... I can't wait to taste it with white wine... Serve over angel hair pasta. Bon Appetite!
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[quote="MarieMonDieu"]
maccalindandme:
does anyone have, a recepie for Saltrising bread?? would greatly appreciate it. thank you, luv and peace,lil ole me
Goodness no, MaccaLindandme, but I found this: http://allrecipes.com//Recipe/salt-rising-bread/Detail.aspx gee thank you ever so much! how ever did you find this?? I thought it would have had some kind of cheese in this bread. it had a flavor of Blue or Roquefort? gonna write this recepie down. many thanks, Me!
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I just found that salt rising bread recipe using Google, I'm a Google fiend, ha-ha. Been lax in posting any recipes lately, so here are a couple. It was very hot and humid the other day, you wouldn't think it could get that way in Maine, but it does. So I made a cold Asian style rice salad, using this recipe as the base: http://vegetarian.about.com/od/sidevegetabledishes/r/asianricesalad.htm * 4 cups cooked brown rice, chilled * 1/4 cup peanut oil * 1 tsp salt * 1/2 tsp pepper * 1 tsp sugar * 1 tsp sesame oil * 1 carrot, diced * 1/2 cup chopped snow peas * 1/2 cup corn kernels (optional) * 1/4 cup rice vinegar * 1 stalk celery, diced * 1/2 red or yellow bell pepper, diced * 3 green onions, chopped * 2 tbsp chopped fresh parsley Preparation: In a small mixing bowl, combine the peanut oil, salt, pepper, sugar and sesame oil. Stir until the sugar dissolves, then pour over the rice in a large mixing bowl. Toss gently to coat, then set aside. Steam the carrot, snow peas and corn for one minute. Drain, then stir the vegetables into the rice. Notes: I had some fresh green beans, so I substituted those for the pea pods. I blanched the cut green beans and some thawed frozen corn kernels for 1 minute in boiling water, then strained from the boiling water with a fine sieve and dumped into a large bowl of ice water while I chopped the rest of the veggies. My brown rice had been cooling in the fridge for a while before this (you can make the rice ahead the day before or use leftover brown rice). I also added one chopped cucumber, and I had a half a red bell pepper so I used that. For the dressing, I used a bit of sesame oil, some rice wine vinegar and some good quality soy sauce. I also added some chopped garlic to the dressing mix. Important to taste it before you put it in the salad and make adjustments. A bit of sugar does help but you can use a little honey or just leave it out if you want. I ended up using a generous dash of apple cider vinegar as well, because I had a lot of rice and the rice wine vinegar ran out. I didn't even add the peanut oil (as I didn't have any and it didn't seem to make a difference, the soy sauce gave it a good flavor). Two days later, the weather has gotten dramatically cooler and drier. In anticipation of cool nights, here is a vegetarian paella recipe from Mark Bittman. I hunted high and low for something that wasn't too difficult and this one finishes in the oven, so it's pretty easy! I added a bit more water to mine, 4 cups instead of the 3 1/2, because I don't like my rice crunchy. I made the eggplant version, as they had some lovely eggplants at the store. My garden tomatoes seem to be ripening (finally!) so I will try that one next: http://www.howtocookeverything.tv/recipe.php%3Fnid=26.html For the beginning, I sauteed some green onion (leftover from buying them for the Asian salad, and I discovered that I was out of regular onion at the last minute), and some chopped green pepper and garlic. So if I'm cooking, I save a half a pepper and then the next day I'll throw that into whatever I'm making. After that was all soft, and just starting to get a bit brown on the edges, I threw in the rice. I used regular rice, but if you can get the better quality rice or arborio, I'm sure it would be great. Arborio rice is much kinder to this process than regular rice, which can burn quickly, so watch it. I deglazed the pan with a splash of white wine, then added a can of drained diced tomatoes, and a mini can of black olives, chopped (about 1/4 cup or a small handful of olives). Then I added the broth, topped with my olive oil coated eggplant (which had been sitting in a bowl since before I started frying the onion & pepper mix), and put into the 450 degree oven. I check it after 20 minutes, and decided to let it go a bit longer, so the total cooking time for my dish was about 30 minutes. In a true paella, the rice should crisp up on the bottom and this is desirable. Mine didn't exactly do that but it was very tasty. I wish I'd had some saffron (very pricey!) or at the very least, some paprika. I'm sure the tomato paste would have gone a long way toward flavor, but that wasn't in the cupboard so that's why I used the canned diced tomatoes. I also added a few sprigs of oregano, as I have some growing in the dooryard. I think if you follow his general recipe and method, you can't go wrong as long as you check the rice at 15-20 minutes (depending on how much water you use). The Asian salad gave us (2 people) enough leftovers for a few days, for lunch. I still have some of the eggplant and rice mix and will probably eat some for lunch today. All this came about because for some reason, I had tons and tons of rice in my cupboard and got a taste for Chinese food but didn't want to spend the money or have the extra fat that makes take out taste so good! The next day I found a nice eggplant and finally found the Bittman recipe after Googling "eggplant paella." If it can be combined, someone's done it and it's on the internet! Enjoy! Hugs, ~~Marie who saw a girl at the gas station yesterday wearing a Beatles "Let It Be" t-shirt
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2: Hello everyone! Wow Thanks Marie love the oriental style rice salad recipe and it doesn't get better than Bittman imo...the paella ideas are fab I hope being on vacation means never having to say I'm sorry...because I am late again in posting MMM.....so here it is Macca's Meatless Monday from 7/26/10..when we were having a party "Here Comes the Second Anniversary Party!
Enjoy and Happy Summer! -
I just wanna thank everyone for the links and recipes. I'm trying to cut meat out of my diet, slowly. Eventually I hope to cut out dairy, but I'm taking it one step at a time.
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Hi again, Mustang Sally, the pics on the blog look so good! We're back to hot and humid again (in Maine, if you don't like the weather, just wait a minute, ha-ha). I'm doing something on top of the stove tonight: a veg curry. When I went to England for the first time, I was amazed at how many great Indian restaurants there were. Even in the Yorkshire hills, there were fine Indian restaurants where I got a rose on my plate, and incredible food. I have a former co-worker who was born in S. India and whenever we went out to eat at an Indian restaurant here in the states, she would whisper, "I make this much better at home," or "this type of food is considered very rich, we don't cook like this at home." So I'm going to try and get some recipes from her. In the meantime, I have experimented with curry dishes, and came upon a website explaining how to make a "wet masala," composed of onion, garlic and fresh ginger, sauteed for a few minutes in hot oil. Then the pan is deglazed with either broth, water, or a can of tomatoes. Sometimes I'll add the dry spices before the deglazing and stir for a minute to let the aroma come out. Tonight, however, I'm making a Thai style curry dish, using coconut milk. I thought about adding tofu but I can't imitate the fried tofu that I love to get at Thai restaurants, so I'm leaving it out (regular tofu doesn't do much for me). 1/2 chopped onion (I use sweet onions because my husband likes them) 1/2 inch of chopped or grated fresh ginger (tip: freeze a fresh ginger root and you can grate off it easily at will and it won't get moldy) 1-3 garlic cloves, finely diced 1 cup fresh green beans 1 handful fresh or frozen corn kernels 1 10 oz. package of frozen spinach, thawed (or fresh, or any other green such as chard, chopped) 1 can of veg broth or 1 1/2 cups water 1 can of coconut milk, I use "lite" Handful of fresh basil 1 tsp-2 tablespoons of red or green curry paste (tip, buy your curry paste in a jar, or in a small can, use a spoonful and put the rest in the freezer, it thaws quite easily so you can use spoonfuls at a time) -- unless you love hot stuff, use less and then add more if needed, just like salt, you can't take it away once you've overdone it! Can of beans or chickpeas (I have white beans on hand today but love chickpeas, optional) Saute the onion, ginger and garlic for a few minutes on medium high heat, using a decent quality cooking oil, until the onion is translucent but not brown. Add the broth or water, then throw in the green beans. Let simmer 5-10, depending on how done you like your green beans, and then add the spinach. Add the corn after a few minutes more and simmer again. While waiting, prepare cauliflower for "cauliflower rice," recipe below. Add the coconut milk and heat till hot. You don't want it to be boiling, just a nice bubbly simmer. Add the curry paste, dissolve it by stirring and taste after a minute or two. If it's too hot, add a squeeze of lemon or lime. If it's still too hot, add a dollop of yogurt or sour cream, depending on what you have at hand. You can also add bamboo shoots and water chestnuts, or substitute canned baby corn for corn kernels. What I do is look at what fresh produce I have on hand and try and use that up and a curry dish is the best. Normally, I serve my curry dishes over rice, but found this neat recipe for cauliflower rice: http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/caulirice.htm If you don't use a microwave, note that many of the comments on this article indicate they stir-fried it with good results. I will try it and report back! BarbB, I used to live with a vegan, and it was hard cooking with no eggs or no dairy, to be sure! I make no claims to be giving up dairy and I'm not a strict vegetarian by any means, but I have been cooking vegetarian a few times a week, and MM is a good way to jolt me back into, "oh, yes, I don't need to center my meals around meat, do I?" When you look at the vegetable kingdom, it has a lot more variety than the animal kingdom, and I feel a lot better when I eat vegetarian. I think every little bit helps, and it's a process, a journey. I look at it as an adventure: cooking can be very creative, and I like to solve problems, so it's like, "how do I do this?" and the pots become my palette and the foods my paint. If I get it right, I get, "oh, this is as good as a restaurant!" But unfortunately, no money, just applause. That's what we're livin' for, tho', right? You might like to try some Italian fare, such as portabello mushrooms sauteed with (plain) drained artichokes and a bit of chopped garlic. Serve over spaghetti or your choice of pasta with a good crusty bread, and it's marvelous! Another one I love is mushroom risotto. The first time I made it, I was in love with the taste, unlike the thick gooey casseroles of my youth using cream of mushroom soup. My husband's grandfather was French, as were my great-grandparents, and I think the French habit of going to the market and seeing what's there is my method. I keep a huge staple of spices in my cupboard (most from bulk, purchased at the health food store or any store that sells bulk from Frontier, for example), and always onion, ginger and garlic, a can of diced tomatoes, dried and canned beans, rice, pasta. Then all I have to do is make some sort of combo with all of it and pick a region, as tonight, I'm picking Thai food. Mustang Sally, I can see those feta things also being made with the little wonton wrappers. A lot of people I know have put fillings into wonton wrappers in the mini muffin baking pans and then baking for oh, 12 minutes or so on medium high. I admit the instructions for wrapping got the best of me and I'd order it out but be hard pressed to attempt it at home. That fruit salad looks delicious! As the Italians say, mange'! Eat! Hugs, ~~Marie
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Hi All 2: Thanks Marie I make my veg curry in a similar way but use sweet potatoes which I love, love, love! Interesting about using the won ton wrappers with the spinach feta. I do like using the recipe in the greek tradition with phillo dough which is such fun to work with but will have to try the won ton. Here is Macca's Meatless Monday for 8/16/10 "sitting on a Cornflake"
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2: Hello Hope everyone is doing well End of summer here is a drag and seems to never end so I wrote about grilling outdoors to keep your (and mine) kitchen cool Here is Macca's Meatless Monday for 8/23/10 "My Grill Is Red Hot"
Enjoy and Happy End of Summer -
Hi everybody Here is Macca's Meatless Monday for 8/30/10...Besame Barcelona
Enjoy! and hugs -
Nacho chips cover with grated cheddar top with pepperoncini, black olives and zap in mico until cheese melts. Sprinkle fresh pico de gallo all over top and add dollop of sour cream (optional) and fresh guacamole. Enjoy!
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Hi Appletart thanks for your Nachos recipe I LOVE Nachos! They're fast, easy and delicious...my kind of recipe Here is Macca's Meatless Monday for 9/6/10 " Working Class Hero" to honor Labor Day in the US
Enjoy! and hugs -
2: Hello Hope you all are well Macca's Meatless Monday for 9/13/10 "Live and Stir Fry"
Enjoy and hugs -
2: Hello all Here is Macca's Meatless Monday for 9/20/10 "Power food To The People" sorry it's late ops: It's about the 10 healthiest foods and I've used them in the recipes
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Really enjoying going through this thread. My husband is a mid-western meat with every meal guy and will not change even for one meal. I'm finding lots of suggestions for hiding the no meat factor. Thanks!
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2: Hello Thanks moonraker glad you like the recipes... I think good recipes make it easy to be meatless ...Take care You guys need more recipes and I owe you some so here is Macca's Meatless Monday....working for peanuts
and yet more..... Macca's Meatless Monday ....I'm Down Under And more for you this is one of my fave columns Macca's Meatless Monday...Apple Scruffs "She Came In Through The Bathroom Window" Paul McCartney..The Beatles Enjoy and Happy Veggie Cooking -
2: Hello Hope you all are well got some new MMM for you! Macca's Meatless Monday for 11/08/10 "some California grass" Includes these recipes and MORE with lots of great pics CALIFORNIA DATE SHAKE 4 pitted Medjool dates (about 3 ounces), coarsely chopped 1/4 cup very cold milk or use soy milk 1 1/4 cups vanilla ice cream may use Tofutti or other non-dairy 'ice cream'. In a blender, blend dates and milk until smooth and very frothy. Add ice cream and pulse a few times, until just blended. Yield: 1 shake (1 1/3 cups). Santa Monica and the Venice Beach area are really my kind of place. I love the active casual vibe and the California Coast includes some of the best vegetarian/vegan cuisine in the US. California even has its' own California Cuisine consisting of fresh, simply prepared ingredients and lots of fabulous local produce. FRIED AVOCADO Canola oil for frying 1/4 cup flour 1/4 teaspoon kosher salt, plus more to taste 2 eggs, beaten 1 1/4 cups panko breadcrumbs 2 firm-ripe medium California Hass avocados, pitted, peeled and sliced into 1/2-inch wedges. 1. Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees. 2. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers. 3. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste. Serves 6 CALIFORNIA ROASTED BEET and NAVEL ORANGE SALAD with SPICY GREENS Delicious local beets, navel oranges and greens..serves about 8 1 1/2 pounds medium gold beets (or use only red or only gold) 1 1/2 pounds medium red beets Extra virgin olive oil Salt Freshly ground black pepper 6 small navel oranges (or use blood oranges if you can get them..would add gorgeous color) Orange Sherry Vinaigrette (recipe follows) 1/4 pound baby arugula 1/4 pound baby spinach 1/4 cup sherry vinegar 1/4 cup finely chopped chives Nicoise or calamata olives for garnish (optional) Preheat the oven to 400 degrees. Trim the tops and roots from the beets and wash well. Place the red beets on a piece of foil large enough to fold over and seal. Drizzle with olive oil and season with salt and pepper. Seal the foil and repeat with the gold beets. place both foil pillows on a sheet tray and roast in the preheated oven for 1 to 1 1/2 hours until the beets are tender when pierced with a knife. Allow the beets to cool and then peel. While the beets are roasting, peel the oranges with a serrated knife and remove all of the white pith. Slice into rounds 1/4-inch thick. Remove the pips and reserve the slices in the refrigerator unless you will be using them within 2 to 3 hours. Prepare the Orange Sherry Vinaigrette (below). Wash the arugula and spinach well and spin dry. Mix the greens together and reserve covered with a damp towel in the refrigerator. Cut each peeled beet into eight wedges. Keep the red and gold beets separate or their colors will bleed together. Toss each color with 2 tablespoons of sherry vinegar; season with salt and pepper. Allow the beets to marinate for at least 1 hour or overnight. In a large bowl, toss the beets and their juices together with enough vinaigrette to coat; add the orange segments and toss gently so that they don't break up. Drizzle the greens with vinaigrette to moisten and toss with the beets and oranges; season with salt and pepper to taste. Garnish with the chopped chives. You may also place the greens on a large platter and serve the beets and oranges on top. Garnish with the olives if using. Orange Sherry Vinaigrette 2 small juice oranges 1 medium shallot, peeled, trimmed, and minced 2 tablespoons sherry vinegar Salt Freshly ground black pepper 1/4 to 1/2 cup extra virgin olive oil Juice and strain the oranges. Measure 1/4 cup of juice. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes. Whisk in the olive oil to taste. Adjust the seasoning to taste. Makes 1/2 to 3/4 cup. BEETROOT RISOTTO from Chef Ray Garcia at Fig in the Fairmont Miramar Beetroot Purée 2 red beets 1/2 medium onion 16 oz vegetable stock Risotto 2 cups Carnaroli or Arborio Rice 1 onion, finely diced 1 bay leaf 7 oz red wine 8 cups vegetable stock 4 oz beetroot puree 3 oz unsalted butter 3 oz parmesan cheese 2 oz crème fraiche 2 tbsp chives 1. Boil red beets and onion until soft. Transfer to blender or food processor and purée. Set aside for later. 2. In a new pot, heat 1 tbsp oil and sauté onion until fragrant. 3. Add rice and bay leaf, cook for 2 minutes. 4. Pour wine into pot and allow to reduce by 3/4. 5. Add stock, one ladle at a time (wait until previous stock boils off before adding more), and stir frequently until risotto achieves desired texture. 6. Add beet purée and stir to incorporate. Finish with butter, parmesan cheese, crème fraiche, herbs, salt and pepper. 7. Serve risotto in a medium-sized bowl, topped with sautéed golden beets and carrots if desired. CALIFORNIA WALNUT PIE with ORANGE serves 8 * 1 Easy Pie Crust or use pre made * 3 large eggs * 1 cup light corn syrup * 1/2 cup sugar * 1/2 cup (1 stick) unsalted butter, melted or use vegan butter * 1 teaspoon grated orange peel * 1 teaspoon ground cinnamon * 1 teaspoon vanilla extract * 1 1/2 cups coarsely chopped walnuts Preheat oven to 400°F. Refrigerate pie crust 15 minutes. Whisk eggs in medium bowl until well blended. Add corn syrup, sugar, melted butter, orange peel, cinnamon and vanilla and whisk until smooth. Stir in walnuts. Pour walnut filling into chilled crust. Bake pie 10 minutes. Reduce oven temperature to 350°F. Continue baking pie until puffed and set in center when dish is gently shaken, about 40 minutes longer. Cool pie completely on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.) Cut pie into wedges and serve. "Get Back" jo jo left his home in Tucson Az for some California grass The Beatles
And More Macca's Meatless Monday for 11/15/10 "pretty little pumpkins in a row" getting ready for Thanksgiving lots of recipes today but we have lots of cooking to do Enjoy Peace -
Wow Mustang Sally, so happy to have discovered your amazing blog. Went meatless just over eight and a half months ago now and must admit was struggling not from missing meat but from eating too much cheese : I had cheese almost every meal for months on end kind of got to grips with it now and happily three and a half stones lighter to boot Have subscribed to your fab blog and looking forward to making some of your recipes. Cheers ears
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ickle pickle pumpkin pie:
Wow Mustang Sally, so happy to have discovered your amazing blog. Went meatless just over eight and a half months ago now and must admit was struggling not from missing meat but from eating too much cheese : I had cheese almost every meal for months on end kind of got to grips with it now and happily three and a half stones lighter to boot Have subscribed to your fab blog and looking forward to making some of your recipes. Cheers ears
Thanks ickle pickle pumpkin pie looks like I had you in mind for the "pretty little pumpkins in a row" column Yes, I agree about cheese sometimes it's difficult to reduce in a veggie diet but once you begin having more legumes it's easy to cut down. I've been taking a blogging break and doing some traveling so am behind on posting the columns here are two I missed and I hope to get back on the writing schedule in the New Year. Happy New Year to you Macca's Meatless Monday "Pie, Baby, Pie"
Macca's Meatless Monday...from me to you...edible gifts http://www.dailykos.com/story/2010/12/13/928724/-Maccas-Meatless-Monday...From-Me-To-You..edible-gifts A Happy and Healthy New Year to our host Paul McCartney and to all Macca fans Peace