Vegetarian Recipes

For all your pre- and post-PAW food and beverage recipes. Just because it keeps you alive doesn't mean it shouldn't be tasty.

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Vegetarian Recipes

Post by Towanda » Mon Jul 05, 2010 3:08 pm

Jaybird asked nicely in the chat thread, so I'll post vegetarian recipes here.
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Re: Vegetarian Recipes

Post by Towanda » Mon Jul 05, 2010 3:10 pm

What I like about this recipe is I can prepare the sauce while I'm waiting for the pasta water to boil. It's a very quick meal.

Hayley & Ian's Peanut Butter Pasta
(from The Garden of Vegan by Sarah Kramer and Tanya Barnard)

Dry pasta (enough for two people)
1/3 C peanut butter
1/4 C hot water
1 Tbsp Bragg's Liquid Aminos (or soy sauce)
2 cloves garlic, minced
1/2 tsp cayenne
1/2 tsp salt (omit if using soy sauce)
1/2 tsp black pepper
1 tsp dry sweetener (sugar, evaporated cane juice, Sucanat, etc)
3 C broccoli in bit-size pieces
1/2 c peanuts, dry-roasted, chopped (optional)

In a large pot of water, boil the pasta for 8-10 minutes.

Meanwhile, in a small bowl, whisk together the peanut butter and hot water until smooth. Stir in the Bragg's, garlic, cayenne, salt, pepper, and dry sweetener and mix well.

Add the broccoli to the pasta for the last 3-4 minutes of cooking. Drain the pasta and broccoli and return to the cooking pot. Pour in the peanut sauce and toss well. Serve garnished with chopped peanuts.
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Re: Vegetarian Recipes

Post by Towanda » Mon Jul 05, 2010 3:24 pm

This one is from the Winter 2004 issue of Eating Well magazine. I served this over baked sweet potatoes for Thanksgiving dinner last year.

Black Bean-Mushroom Chili

1 lb dried black beans, (2 1/2 cups), rinsed and picked over
1 Tbsp extra-virgin olive oil
1/4 C mustard seeds
2 Tbsp chili powder
1-1/2 tsp cumin seeds, or ground cumin
1/2 teaspoon cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 lb mushrooms, sliced
8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
1/4 C water
5-1/2 C mushroom broth, or vegetable broth
1 6-oz can tomato paste
1-2 Tbsp minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
1-1/4 C grated Monterey Jack, or pepper Jack cheese
1/2 C reduced-fat sour cream
1/2 C chopped fresh cilantro
2 limes, cut into wedges

Preparation

1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.
3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.

Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
* Equipment: 5- to 6-quart slow cooker

* Ingredient notes: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
* Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.
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Re: Vegetarian Recipes

Post by Towanda » Mon Jul 05, 2010 3:44 pm

These turned out a lot better than I thought they would.

A Vegan Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C soymilk
1/3 C carbonated water (club soda, Perrier, Pellegrino, etc.)
1 Tbsp sugar
1 Tbsp oil

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup.

Edited to add: Bisquick can be used instead of the flour, salt, and baking powder, if you like.
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Re: Vegetarian Recipes

Post by Towanda » Mon Jul 05, 2010 4:43 pm

I'm not vegan, so I just use regular sour cream or Greek yogurt in this one.

Black Bean Soup
(from Quick and Easy Vegan Comfort Food by Alicia C. Simpson)

1 Tbsp canola oil
1/2 C chopped Spanish onion
1 garlic clove, minced
2 15-oz cans black beans, drained and rinsed
1 14.5-oz can diced tomatoes with juice
4 C vegetable stock
1 bay leaf
1 tsp ground cumin
1/4 tsp sea salt
1/4 tsp pepper
1 Tbsp fresh lime juice
1/2 tsp cayenne pepper
1/4 C plus 2 Tbsp vegan sour cream
1 C chopped fresh cilantro

Heat the oil in a large saucepan over medium heat and sauté onion and garlic until onion is tender, about 1 to 2 minutes.

Stir in the beans, tomatoes, vegetable stock, bay leaf, cumin, salt, and pepper. Bring to a boil. Reduce to a simmer and cook, covered, for 20 minutes, stirring occasionally.

Remove soup from the heat. Discard the bay leaf. Stir in the lime juice and cayenne. Serve immediately, garnished with sour cream and cilantro.
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Re: Vegetarian Recipes

Post by Confucius » Mon Jul 05, 2010 6:18 pm

Towanda wrote:These turned out a lot better than I thought they would.

A Vegan Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C soymilk
1/3 C carbonated water (club soda, Perrier, Pellegrino, etc.)
1 Tbsp sugar
1 Tbsp oil

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup.

Edited to add: Bisquick can be used instead of the flour, salt, and baking powder, if you like.
Hmm, wonder if that would work with beer instead of carbonated water.

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Re: Vegetarian Recipes

Post by Gigas » Mon Jul 05, 2010 6:19 pm

Confucius wrote:
Towanda wrote:These turned out a lot better than I thought they would.

A Vegan Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C soymilk
1/3 C carbonated water (club soda, Perrier, Pellegrino, etc.)
1 Tbsp sugar
1 Tbsp oil

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup.

Edited to add: Bisquick can be used instead of the flour, salt, and baking powder, if you like.
Hmm, wonder if that would work with beer instead of carbonated water.
Do it and tell us how it tastes.
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Re: Vegetarian Recipes

Post by Confucius » Mon Jul 05, 2010 6:28 pm

ZipperMan wrote:
Confucius wrote:
Towanda wrote:These turned out a lot better than I thought they would.

A Vegan Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C soymilk
1/3 C carbonated water (club soda, Perrier, Pellegrino, etc.)
1 Tbsp sugar
1 Tbsp oil

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup.

Edited to add: Bisquick can be used instead of the flour, salt, and baking powder, if you like.
Hmm, wonder if that would work with beer instead of carbonated water.
Do it and tell us how it tastes.
Do believe I will, I need to do something with this blackberry witbeer, it's got to be good for something.

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Re: Vegetarian Recipes

Post by BigDaddyTX » Mon Jul 05, 2010 6:52 pm

If you make it with beer, it'll just be a batter, probably not so tasty for pancakes, but good with fish.
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Re: Vegetarian Recipes

Post by Confucius » Mon Jul 05, 2010 7:55 pm

Confucius wrote:
Towanda wrote:These turned out a lot better than I thought they would.

A Vegan Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C soymilk
1/3 C carbonated water (club soda, Perrier, Pellegrino, etc.)
1 Tbsp sugar
1 Tbsp oil

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup.

Edited to add: Bisquick can be used instead of the flour, salt, and baking powder, if you like.
Hmm, wonder if that would work with beer instead of carbonated water.
Well, I tried it, and holy shit, best pancakes ever...

Therefore I offer this humble recipe change:

A Not Vegan (but still vegetarian (Beer is made of vegetables)) Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C Milk
1/3 C Wheat Beer (I used Sam Adams Blackberry Witbeer, and finally found a use for it)
1 Tbsp sugar
1 Tbsp Melted Butter

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup. Consume with much gusto and tasty noises.

Towanda, I really have to thank you for posting that original recipe.

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Re: Vegetarian Recipes

Post by Towanda » Tue Jul 06, 2010 8:52 pm

You're welcome, Confucius! Those sound like awesome pancakes!

Today's recipe came from a magazine I read a couple of years ago, but I don't remember which magazine it was. I don't make this often because I find cleaning leeks to be a big pain, but I'm always glad I went to the trouble when I'm eating it.

Leeks stewed in wine with figs

1 C dry figs, coarsely chopped
2 C ripe tomatoes, chopped
6 fresh bay leaves
2 Tbsp virgin olive oil
1 Tbsp garlic, minced
1 lb leeks, cut into 1-inch pieces
1/2 C dry white wine
Salt & pepper to taste

Pour 1 C boiling water over the figs. Soak till soft, ~25 min. Pour
softened figs and water into small saucepan. Add tomatoes & bay leaves.
Cover & stew till tomatoes are falling apart, ~20 min. Remove from
heat and set aside.

Heat oil in a skillet or saute pan. Add garlic and leeks. Cover and
saute for 3 minutes, then uncover and add wine and tomato-fig mixture.
Continue cooking over medium heat till liquid is reduced to a thick
sauce, ~20 min. Season with salt and pepper and serve hot or at room
temperature.

(I like Calimyrna figs better than Black Missions in this dish, but YMMV)
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Re: Vegetarian Recipes

Post by Towanda » Wed Jul 07, 2010 8:21 pm

This one is good for when you want a quick dinner without a lot of fuss.

Stovetop Spanish Rice
(from my pantry one day when I wanted something uncomplicated)

1 C rice
2 10-oz cans Ro*Tel (or your favorite brand of diced tomatoes with chilies)
3/4 to 1 C water, depending on how juicy the tomatoes are
Cumin (ground), oregano, and granulated garlic to taste
1 15-oz can pinto or kidney or black beans, drained and rinsed
Liquid smoke to taste (optional)
A splash of vegetarian Worcestershire sauce (Lea & Perrins and many other brands contain anchovies) (optional)

Put everything but the beans in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Mix in the beans, put the lid back on, and cook for 10 minutes more.
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Re: Vegetarian Recipes

Post by jaybird » Thu Jul 08, 2010 1:16 am

The above will be the next veggie recipe I try. It doesn't look too intimidating. I like beans. I also enjoy those spices in other dishes anyway. :D
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Re: Vegetarian Recipes

Post by Towanda » Thu Jul 08, 2010 9:15 pm

Good luck, jaybird!

This recipe came from a Web site. I don't remember which one.

Orzo-Feta Salad

Ingredients (for 4-6 servings)

1 lb orzo
1/2 cup canola or olive oil
salt
2 avocados (if they're ripe, they'll dent slightly when you press them)
2 pints cherry tomatoes, halved or quartered
1 clove garlic, minced
1 large or 2 small shallots, thinly sliced
1 jalapeno pepper, seeded and minced
juice of 1 orange
zest of 1 lemon
5 oz crumbled feta cheese (French, not Greek, is creamiest)
2 Tbsp fresh oregano

In a large bowl, combine half the oil, the tomatoes, garlic, shallot, jalapeno, orange juice, lemon zest and a few generous pinches of salt (maybe 1 Tbsp). The salt will draw out the juice of the tomatoes to form a dressing. Let it sit while you prepare the orzo and the avocado.

Bring a large pot of water to a boil, add salt and orzo. Cook for 8-10 minutes, until al dente (don't overcook it!). While it's cooking, chop the avocado into small dice (if you've never used avocado before, look up how to do it on the internet; my cooking tips post is coming soon and will explain this and lots of other stuff).

When the orzo is done, drain with a fine strainer and add orzo, feta cheese, and remaining oil to bowl with vegetables. Mix everything well, being careful not to smash all the avocado pieces, add oregano and salt to taste.
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Re: Vegetarian Recipes

Post by jdavidboyd » Fri Jul 09, 2010 11:56 am

This is what I have for breakfast ever morning:

5 or 6 green or red kale leaves (strip leaves off of stalk)
1 large handful baby spinach
12 oz water
1/2 banana
4 or 5 strawberries
1/2 cup blueberries
tablespoon of sesame seeds, raw
tablespoon of flax seeds, raw
tablespoon of sunflower seeds, raw, hulled
tablespoon of pumpkin seeds, raw, hulled

You'll need a large high speed blender. I use a VitaMix.

Blend the kale and spinach and water until completely smooth. Then add in all other ingredients and blend some more. This makes ~2 16oz green smoothies. They taste great, and are extremely nutritious.
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Re: Vegetarian Recipes

Post by Towanda » Fri Jul 09, 2010 9:32 pm

Smoothies are good. I need to make more of them.

Today's recipe is great for sandwiches.

Mock Tuna

1 15-oz can chick peas, rinsed and drained well
Mayonnaise (tofu mayo if you are vegan)
Whatever else you like to put in regular tuna salad.
Here's what I use because it goes well with the beans:
Celery, chopped
Onions, diced
Salt
Pepper
Garlic powder
Dill
Paprika
Nori or dulse (optional)

Coarsely mash the chick peas with a potato masher, just until there are no whole beans left. Add everything else and mix well. The nori or dulse (they are kinds of seaweed - it won't take much) will give the mixture a more seafood-y flavor. I don't use them.

Edited to add: I first encountered this recipe just a few months after I became vegetarian and was dubious about how it would turn out. The result was a pleasant surprise. It tastes very, very similar to real tuna.
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Re: Vegetarian Recipes

Post by airexurb » Fri Jul 09, 2010 10:39 pm

I made this this week, it was so good...and vegetarian...strange for me to write those things in the same sentence. I got this from here. Our "adjustments" are in red.

Chickpea Curry Ingredients:

* 2 tbsp organic non-GMO canola oil--we used butter. it's closer to authentic
* 1 onion, diced
* 2 cloves garlic, minced (substitute asoefetida if desired) use more, if you want. we used 5 cloves
* 1 inch ginger, peeled and grated didn't have any ginger, so we omitted it
* we added 1/2 a bell pepper, because we had one
* 1 tsp cumin
* 1 tsp coriander
* 1 tsp turmeric
* 1 tsp salt
I added a wee bit more of everything once it was in the crock pot
* 1 c. dried or 1 15 oz. can chickpeas
* 12 oz diced tomatoes
* 1/2 tsp garam masala

Directions:
Cooking Chickpeas:
If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot. I've never cooked with dried chickpeas, so YMMV

Canned Chickpeas: rinse and drain them thoroughly before using them ---we used canned

In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes--add the spices too ;)
Place onion mixture and all other ingredients except for garam masala in a Crockpot
Cook on low for 6-9 hours. Before serving, add garam masala

Serve with basmati rice and whole wheat tortillas (or naan)

:mrgreen:
Last edited by airexurb on Fri Jul 09, 2010 10:51 pm, edited 2 times in total.
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Re: Vegetarian Recipes

Post by Gigas » Fri Jul 09, 2010 10:45 pm

Confucius wrote:
Confucius wrote:
Towanda wrote:These turned out a lot better than I thought they would.

A Vegan Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C soymilk
1/3 C carbonated water (club soda, Perrier, Pellegrino, etc.)
1 Tbsp sugar
1 Tbsp oil

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup.

Edited to add: Bisquick can be used instead of the flour, salt, and baking powder, if you like.
Hmm, wonder if that would work with beer instead of carbonated water.
Well, I tried it, and holy shit, best pancakes ever...

Therefore I offer this humble recipe change:

A Not Vegan (but still vegetarian (Beer is made of vegetables)) Pancake Recipe

1-1/3 C flour
1/4 tsp salt
2 tsp baking powder
1 C Milk
1/3 C Wheat Beer (I used Sam Adams Blackberry Witbeer, and finally found a use for it)
1 Tbsp sugar
1 Tbsp Melted Butter

Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then combine both the dry and wet ingredients. Cook on a greased griddle/skillet like regular pancakes and serve with maple syrup. Consume with much gusto and tasty noises.

Towanda, I really have to thank you for posting that original recipe.
Your my hero.
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Re: Vegetarian Recipes

Post by jaybird » Fri Jul 09, 2010 11:43 pm

Here's one to return the favor.

Gazpacho

10 oz of bread
21 oz of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tsp of oil
2 tsp of vinegar
1 1/2 tsp of water
cumin (optional)
Salt (to taste)

In a big mortar, mash the cumin, water soaked bread, and garlic. In a plastic bowl, mix chopped onion, chopped tomato, oil, and vinegar and salt and mortar contents.Mash with pestle and add very cold water. Keep in fridge until you wish to serve. Serve with additional Chopped tomato, cucumber and diced toasted bread.
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Re: Vegetarian Recipes

Post by Towanda » Sat Jul 10, 2010 11:28 pm

The chickpea curry and the gazpacho look really good!

White Bean and Sweet Potato Salad
(from Lean Bean Cuisine by Jay Solomon)

4 C diced sweet potatoes (2 large potatoes)
1-1/2 C cooked or canned Great Northern or Navy beans, drained
1 C shredded mustard greens or dandelion greens
1/2 C slivered red onion
1/2 C chopped celery
2 Tbsp minced fresh parsley
1/2 to 3/4 C vegetable oil
1/3 C red wine vinegar
1 tsp sugar
1 tsp dried thyme
1/4 tsp ground black
1/4 tsp salt

Place the sweet potatoes in boiling water to cover and cook for about 15 min (Towanda's note: check on them after 8 and every couple of minutes thereafter, depending on the size of your dice) until they are easily pierced with a fork. Drain and chill under cold running water.

Combine the potatoes with the remaining ingredients in a mixing bowl and mix thoroughly (Towanda's note: I find it helps to take the last six ingredients and mix them as a dressing separately, then add the dressing to the rest of the salad). Chill for at least one hour before serving.
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Re: Vegetarian Recipes

Post by Towanda » Sun Jul 11, 2010 11:11 pm

Got involved with something else and nearly forgot to post today's recipe!

The secret to this one is the barbeque sauce. Normally I won't use anything less than Daddy Sam's or We're Talkin' Serious Bone Suckin' Sauce for this recipe. However, I did just pick up some Trader Joe's sauce which I intend to try in this.

BBQ Cowboy Pinto Beans
(from The Best Slow Cooker Cookbook Ever, by Natalie Haughton)

1 lb dry pinto beans, rinsed and picked over (anasazi beans work very well, too)
2 med onions, chopped
1 Tbsp chili powder
5 C hot water
3/4 C good bbq sauce
1/2 C ketchup
1-1/2 Tbsp prepared yellow mustard
Dash Tabasco, or to taste

Put the beans, onions, chili powder and hot water in a 3-1/2-quart or larger crock pot. Cook on low about 7 hours or until beans are tender. Drain the cooking liquid and put the beans back in the crock pot. Mix together the bbq sauce, ketchup, and mustard and stir into the beans. Cook another 15 minutes, uncovered, or until heated through. Add Tabasco to taste to the whole pot or per serving, depending on what people in your household prefer. (Towanda's note: I find it helps to boil the beans on the stove for five minutes, then pour them into the crock pot and add the onions and chili powder.)
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Re: Vegetarian Recipes

Post by Confucius » Mon Jul 12, 2010 12:00 am

ZipperMan wrote:
Your my hero.
Tried it with Shiner too. Tasty!

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Re: Vegetarian Recipes

Post by Towanda » Mon Jul 12, 2010 9:20 pm

These are great.

Chickpea Cutlets
(from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero)

Time: 30 minutes

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic pressed or grated with a microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for panfrying

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat oven to 375* F, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden-brown.
Holding a grudge is like swallowing poison and expecting someone else to die.

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SMoAF wrote:You could have your very own Trunk SMoAF. That'd HAVE to have some practical value for you.

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Towanda
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Re: Vegetarian Recipes

Post by Towanda » Tue Jul 13, 2010 9:04 pm

Another one from Veganomicon tonight. This is the best soup ever.

Tomato-Rice Soup with Roasted Garlic and Navy Beans

Time: 45 minutes

Tips: Use long-grain brown rice, not short-grain, because that kind doesn't like to cook in tomato broth.
If you don't have any roasted garlic hanging around and don't intend on making any, then sauté 6 cloves of minced garlic along with the onion.

2 bulbs garlic
1 tablespoon olive oil
1 medium-size yellow onion, diced as small as possible
1 cup long-grain brown rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried marjoram
2 teaspoons salt
Several pinches of freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed (about 1-1/2 cups)

Preheat the oven to 375*F. Following the directions on page 32 [from page 32: Take one or more whole, unpeeled, and unseparated bulbs of garlic. With a heavy, sharp knife, slice off approximately 1/2 inch of the top of the bulb, exposing the insides of the garlic cloves. Drizzle about one tablespoon of olive oil onto the top of the bulb, making sure the cut cloves are covered with oil and a some oil sneaks into the spaces between the cloves. Wrap tightly in foil and and bake at 375*F for 20 to 30 minutes, until the cloves are very soft and turned a deep golden color. For slightly caramelized cloves, unwrap the tops of the bulbs and let them roast for 8 to 10 additional minutes.], roast the garlic for about 30 minutes, until soft. You should be able to feel if it's soft by pressing with a knife or your finger. Don't burn yourself, though.

Preheat a soup pot over medium heat. Sauté the onions in the olive oil for 5 to 7 minutes, until translucent.

Add the rice, bay leaves, thyme, marjoram, salt, and pepper and cook, stirring, for about 2 minutes. Add the crushed tomatoes, then fill up the can with water twice and add the water (so that's 56 ounces of water).

Bring to a boil, the lower the heat to medium-low, cover, and simmer for about 45 minutes.

Remove the garlic from the oven. When it is cool enough to handle, squeeze the roasted garlic out of its skin and into a small bowl. Use a fork to mash the garlic to a relatively smooth consistency, then add to the soup once the rice is nearly tender.

When the rice is completely cooked, add the beans and heat through. Then it's ready to serve -- just remove the bay leaves beforehand.
Holding a grudge is like swallowing poison and expecting someone else to die.

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SMoAF wrote:You could have your very own Trunk SMoAF. That'd HAVE to have some practical value for you.

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