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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Re: Vegetarian Recipes

Post by wtr100 » Mon Dec 13, 2010 6:48 am

wouldn't vegetarians and vegans be kinda tough and gamey?
:lol:

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Re: Vegetarian Recipes

Post by Towanda » Mon Dec 13, 2010 10:50 am

wtr100 wrote:wouldn't vegetarians and vegans be kinda tough and gamey?
:lol:

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Re: Vegetarian Recipes

Post by Dawgboy » Mon Dec 13, 2010 12:13 pm

I got one for you that is a family favorite.

Quick curried Lentils

1 giant or 2 small yellow onions chopped finely
3 carrots, quartered and chopped
2 or 3 cups of chopped Spinach/Kale/Cabbage
2 potatoes, washed and chopped with skin on.
3 cups red Lentils
1 cup raw sunflower seeds or nuts of your choice.
2 tablespoons Sesame seed
2 chopped Jalapenos, seeds removed

2 tablespoons ground Cumin
2 tablespoons ground Corriander
1 teaspoon Cayenne pepper (I use more, but I like it HOT)
1 tablespoon Turmeric
2 teaspoons ginger powder
Half teaspoon ground Cardamom
Salt to taste

or 5 tablespoons decent curry powder...

Half a stick Butter, or Olive Oil for Vegan...
2 cans coconut milk
6 cups water

Raita Garnish

1 whole cucumber, peeled and grated with a cheese grater
1 small sweet onion FINELY chopped...
1 large bunch Cilantro, chopped
2 limes or 1 lemon
2 cups plain Yogurt
salt to taste

Lentils:

In a heavy saucepan or dutch oven, saute onions and jalapenos in butter until clear, less than 5 minutes. Add chopped potatoes, carrots, and nuts/seeds. Saute until it starts to brown a little. Add all the spices EXCEPT salt. turn until everything is evenly coated. add the lentils, stir until the lentils are evenly coated. add both cans of coconut milk and when it starts to bubble add all the water and cover. Bring it up until it is just steaming and then simmer (very low heat)for about 45 minutes. when the lentils are tender add the salt.

Some people like to blend the soup into a cream, but I like it as-is.

Raita:

Grate the cucumber into a bowl and add the FINELY chopped sweet onion. Squeeze the Limes into the bowl. Add the Cilantro. Stir in the yogurt and salt, then put it aside.

Serving:

Serve in a bowl with a generous dollop of the Raita on top of the soup, and an Icey cold India Pale Ale
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Re: Vegetarian Recipes

Post by shrapnel » Wed Dec 28, 2011 8:55 pm

Crossposted from my cooking thread.

Avocado salad. It's tasty, and vegan, should that be a thing for anyone.

Ingredients
6 tomatoes, chopped
4 avocados, chopped
1/3 cup fresh cilantro, finely chopped
1 or 2 cans of chopped green chilies

Dressing
2/3 cup extra virgin olive oil
1/3 cup lemon juice
2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cumin powder
1/4 teaspoon ground coriander
1 clove smashed and chopped garlic
1/2 onion, chopped
some? salt


In a large bowl, combine the chopped avocado, tomato, and cilantro. In a separate bowl, combine the dressing ingredients, and stir vigorously until they're more or less mixed together. Pour over the salad, and stir a few times to coat the veggies evenly with the dressing. You don't want to stir too much, or the avocado will liquefy and get nasty, but try and homogenize the whole mixture so it isn't in layers. Eat it, and marvel at the delicious flavors.
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Re: Vegetarian Recipes

Post by postapocalypticblog » Thu Jan 05, 2012 9:51 am

Hey Towanda and the rest :)
thanks for sharing all those great recipes...I will try many of them...I just wouldn't have thought to find them in a zombie apocalypse blog, but that teaches me that you gotte be prepared for for the unexpected ;) hehe
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Re: Vegetarian Recipes

Post by CarolinaPeach » Mon Jul 29, 2013 4:58 pm

Berry Salad

1 cup fresh blueberries
2-3 medium pickling cucumbers, (may also use seedless)
1 pint fresh strawberries, hulled and sliced

Gently toss all together and then dress with a little raspberry vinaigrette or poppy seed dressing. Chill or eat immediately.

We were having lots of cucumbers a few years ago and I needed another way to serve them so I mixed them with sliced strawberries and tossed them with a raspberry vinaigrette. Everybody gave it a thumbs up. I added the fresh blueberries last week and liked that as well.

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Re: Vegetarian Recipes

Post by Charra » Mon Jul 29, 2013 5:11 pm

Deep fried plantains. (More of a snack than food).
The blacker the plantain is the sweeter it will taste, I like mine completely black as it means they're ripe.
First, you cut up the plantain into slices, then put them into a pan that has been buttered.
Add enough vegetable oil for the plantains to cook in without burning or sticking to the pan.
Add sugar via sprinkling and wait until it caramelizes on the slices.
When the slices turn brown (5-8 minutes) they're ready to come out of the skillet.

Unripe plantains will taste like potatoes.

I like to cook them up and then take them with me on hikes, trips and other assorted forays.
I make big bags of them because they're easy to make, both regular fried ones and caramelized, the sugar is optional but the taste is phenomenal.

I love frying up mushrooms too, okra is another thing I love to bread and fry.

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Re: Vegetarian Recipes

Post by shrapnel » Tue Aug 20, 2013 1:00 pm

Help! I want to make food for some friends, but the dietary requirements are mildly complicated. I need a recipe that is delicious, vegan, low-fat, and not too acidic (but not too sweet, either. No tomatoes, or only a little). Umm... Everything I know how to make is either cream/milk based, or full of tomatoes. Suggestions?
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Re: Vegetarian Recipes

Post by Confucius » Tue Aug 20, 2013 1:22 pm

I make a garbanzo bean, peanut slop that goes over rice and would meet those criteria pretty well.

I'll try and sort it into a recipe this evening...

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Re: Vegetarian Recipes

Post by duodecima » Tue Aug 20, 2013 11:42 pm

Corn Quinoa Chowder (original recipe found in Vegetarian times, I make it a little differently. This is my version)

Ingredients

3/4 c quinoa
1 tsp cumin seeds

1 1/2T oil
2 1/2c corn kernels (fresh, frozen or canned, I've used any of those)
1 large red potato, diced
1/2 onion, chopped. (original recipe calls for shallots. I don't believe in them)
2c veggie broth (original was 4 cups broth and 2 cups soymilk)
4c plain soymilk
1 large red pepper, diced (I've skipped this, or used green)

3T cilantro, chopped
lime wedges - I have routinely skipped the cilantro and lime (this is almost a pantry meal for me) but I have to admit, they add something wonderful to the recipe.

1)Toast quinoa and cumin over med-hi heat 3-4 min until golden brown, stirring constantly. Transfer to bowl.

2) heat oil, add corn, potato, and onion. Saute 5 min until onion translucent. Add broth and soy milk and bring to boil. Stir in quinoa, reduce heat to med-lo, cover and simmer 10 min. Stir in diced pepper, simmer 5 min or until pepper tender. Remove from heat, add cilantro, garnish with lime.

I have also added some fake meat (quorn) diced up to this at times, I imagine diced fried tofu would also do well.
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Re: Vegetarian Recipes

Post by Anianna » Wed Sep 18, 2013 7:32 am

Lots of good looking recipes, thanks Towanda! This raw vegan tort looks promising. Also, the blog Vegan Housewives features lots of recipes.

I can't say that I am vegan or vegetarian, but many of these sorts of recipes are gluten free and I do have celiac disease and they are also a great way to get more healthy foods into your diet.

ETA: I have been reminded that honey is not vegan and there is honey in that tort recipe. Sorry, I just took their word for it and didn't see anything that stood out as animal product to me. I'm sure an appropriate substitution could be made and if I can find my sweetener conversion chart I seem to have misplaced, I'll post it.
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Re: Vegetarian Recipes

Post by Towanda » Wed Sep 18, 2013 2:08 pm

Many vegans replace honey with maple syrup or agave nectar.

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Re: Vegetarian Recipes

Post by ink » Fri Nov 01, 2013 11:24 pm

just browsing through I've seen some interesting recipes we will have to try soon! I have been vegetarian about 2 years and my wife has been flexitarian during that time (she eats meat 0-1 times per month). I will have to post up some of our favorite recipes in here when I'm not about to go to sleep!

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Re: Vegetarian Recipes

Post by Towanda » Sun Dec 01, 2013 5:18 pm

I made this recipe from Connoisseurus Veg for Thanksgiving dinner. It's very good. When I make it again, I'm going to add more rosemary and walnuts.

Walnut and Wild Rice Stuffed Portobellos

1/4 cup wild rice
1/4 cup brown rice
2 cups vegetable broth
4 large portobello caps
1 tsp. olive oil, plus a little extra
1 small onion, diced
2 garlic cloves, minced
1 tbsp. fresh rosemary, finely chopped
1/4 cup chopped walnuts
1 tbsp. nutritional yeast flakes
1/2 tbsp. lemon juice
2 tbsp. chopped fresh parsley

Place wild rice, brown rice, and vegetable broth in small saucepan. Heat to a boil, lower heat to simmer, and cover. Allow to continue simmering for 50 minutes. Drain any excess broth.

Preheat oven to 400. I like to scrape the gills out of my mushrooms, but that's your call. Brush mushrooms lightly with olive oil and bake for fifteen minutes.

Prepare stuffing while your mushrooms cook. Heat olive oil in medium skillet over medium heat. Add onion and sautee until softened, about five minutes. Add garlic and sautee another minute or so. Add cooked rice, rosemary, walnuts, nutritional yeast and lemon juice, cooking and flipping until heated throughout. Mix in parsley, then spoon into mushrooms.
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Re: Vegetarian Recipes

Post by gundogs » Mon Dec 02, 2013 8:27 am

I'm not a vegetarian,but I do like a large sauteed Portabello eaten on a roll like a hamburger

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Re: Vegetarian Recipes

Post by duodecima » Sun Feb 09, 2014 5:56 pm

Green Chile Cheese Potato Topper - makes approx 2 quarts
(originally inspired by "Beefy Mexican Potatoes" from Better Home& Gardens 5-ingredient slow cooker recipes. It has undergone some major changes however...)

1 1/2 cups dry red kidney or black beans, prepared and drained (or, 2 cans, rinsed & drained.)
2 10 oz cans green chile enchilada sauce
1 can corn kernels (undrained)
1 can diced tomatoes (undrained)
1 packet taco seasoning
1/2 cup dried onions
0-2 cups cheddar cheese* (to taste)
0-2 cups water*
1 cup TVP (can be plain, beef, or sausage flavored) (optional)*

* if dehydrated cheese is used AND TVP is used, use 2 cups water. If neither is used, extra water may not be needed.

6-8 baked potatoes

1)Put everything in the slow cooker. Mix
2) cook low head 3-4 hours
3) stir before spooning over potatoes.

This is a food storage/solar cooker meal for me (slow cooker cookbooks are a great source of ideas for solar cooking since it's usually long low heat). Obviously, fresh onions and cheese can be substituted in. Sometimes I leave the cheese out entirely and let the family use cheese at the table if desired, it still tastes great (and is vegan that way). The original recipe called for 20 oz of taco-flavored beef, only 1 can of regular red enchilada sauce, and american cheese. I added the corn and tomatoes, and then realized the mix was so flavorful I could subtract the beef without missing it. I doubled the sauce so that some of the extra liquid my dehydrated things were absorbing was really flavorful, but that second can could be replaced with water. I imagine with the addition of extra water, this could be started with dry beans and simmered until they were soft and cooked, but I have never done so. I'm thinking it would top mashed potatoes very well also, but again, haven't served it that way yet.

ETA As this recipe makes a pretty big pot o' stuff, I'm using it for empanada filling as well. It could have been simmered open a while or less water put in, it's slightly more moist than it needs to be.
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Re: Vegetarian Recipes

Post by Towanda » Tue Sep 16, 2014 9:17 pm

I'm making this for dinner tomorrow:

Red Lentil Thai Chili
from theppk.com

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!
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Re: Vegetarian Recipes

Post by duodecima » Wed Sep 24, 2014 11:50 pm

Towanda wrote:I'm making this for dinner tomorrow:

Red Lentil Thai Chili
from theppk.com
Made this last weekend, using canned pinto beans instead of kidney beans. It's quite good, I like it a lot as long as it's got the lime in it, and it's one of those recipes that actually tastes better the next day. I'm contemplating adding a splash of rooster sauce, or more curry paste, it's a really mild recipe (as long as your chili powder is mild!). (I've got pics if you want me to post them, Towanda!) Also, it seemed to make more than a 4 quart pot would have taken, I may see how well it freezes.

I made gluten free corn muffins (it was experiment day) and while they're passable only at this time, they are excellent when crumbled up and dropped in this chili!
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Re: Vegetarian Recipes

Post by Towanda » Thu Sep 25, 2014 3:26 am

Glad you liked it, Duo! Those corn muffins sound good, too. IIRC, corn itself has no gluten, so I'm guessing your muffins have no wheat flour? I recently found a recipe for corn pone that I want to try before I post it. There's no wheat flour in that, either.

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Re: Vegetarian Recipes

Post by Myana » Tue Sep 30, 2014 9:46 am

Here's one of the staples in my home (if you like spicy food):

Black Beans in Chipotle Sauce

1) Soak 2 cups of black beans overnight. Drain.

2) Combine the beans, 6 cups of water, one large onion (diced), and 2 bay leaves. Bring to a boil, then reduce the heat and simmer partially covered for about 1-2 hours. The beans should be tender but not mushy. At the end of this stage, they should be barely covered by water. If there's too much, drain a little off.

3) Remove bay leaves. Add 1 1/2 cups of tomato sauce (unseasoned), 4 minced garlic cloves, 2T apple cider vinegar, 2 chipotles (minced) that have been canned in adobe sauce, and 2 T of that adobe sauce (use more, and more minced chipotles, if you like hot food). Season with salt and pepper.

4) Simmer about 30 minutes, until the liquid is reduced to a sauce. Serve warm.

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Re: Vegetarian Recipes

Post by duodecima » Sun Mar 29, 2015 5:41 pm

Cross posting - Most baking is vegetarian, but since these muffins turned out inadvertently vegan I thought I'd list them here as well.

viewtopic.php?f=50&t=113916&start=24#p2578523

Food Storage Vegan Pumpkin Muffins
(aka Oh Noes We're Out of Milk and Eggs!)

This is yet another variation on this original recipe.
Which I had previously modified here : viewtopic.php?f=50&t=113916#p2539951

Dry
2.5 cups whole wheat pastry flour
3/4 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp baking soda

Wet
1.5c canned pumpkin (or cooked and mashed)
1/3 c oil

Mix dry. Mix wet. Fold wet into dry. Let rest while oven preheats. Spoon into muffin tin (greased or lined). Cook at 350*F for 25-30 min, rotating once.
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Re: Vegetarian Recipes

Post by Towanda » Sun Dec 11, 2016 5:25 pm

I'm making this for dinner tonight, served over brown rice.

Black Beans with Sun-Dried Tomatoes

Ingredients:
1 6-oz jar sun-dried tomatoes packed in oil
1 large white onion, diced
1 jalapeño, seeded and minced
2 15½-oz cans black beans, drained and rinsed
1 15-oz can whole tomatoes, drained and chopped
1 tsp salt
½ cup cilantro sprigs

Preparation:
Pour 1 tablespoon of the oil from the sun-dried tomatoes into a large skillet. Discard the remaining oil and chop the tomatoes.

Sauté the onion and the jalapeño in the skillet over medium heat until the onion is translucent. Stir in the beans, canned tomatoes, salt, and sun-dried tomatoes. Reduce heat to low and simmer for 10 minutes. Garnish with the cilantro.

(My grocery store was out of loose jalapeños and the bagged ones looked janky, so tonight I'm using an Anaheim pepper instead. I also use canned diced tomatoes and about half or a third of their juice instead of chopping canned whole ones.)
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Re: Vegetarian Recipes

Post by Halfapint » Sun Dec 11, 2016 11:21 pm

Tom yum

Chicken Broth x2
Chicken broth concentrate x2T
Large limes x4
Lemon grass x4 stalks
Green onions x4 stalks
Fish sauce x4T
Kaffir lime leaves x3 (optional)
Jalapeño x2
Galangal x1 (or regular ginger)
Straw mushrooms x2 cans
Cilantro x1/2 bushel
Garlic x4 cloves
Sriracha x3T

For Tom Ka add 2 small cans of coconut cream add at the very end of recipe.

Chop lemon grass into 1" chunks and galangal into strips. Into a dutch oven add concentrate and stock along with galangal, lemon grass, leaves, and garlic. Set stove on high and bring to a boil. Once boiling lower heat to simmer add sriracha, jalapeños, and lime juice. Let simmer for as long as you can stand it to allow flavors to mix. About 10 minutes before serving add diced green onions and finely chopped cilantro. If you want to add meat (or tofu) add now to allow it to warm.

For vegetarian/vegan version replace broth and concentrate with vegetarian option. Fish sauce can be taken out. However I think it adds a great after taste to the dish. Only replace if you are vegan or strongly opposed.

Ive found that if you have a metal colander put it in the Dutch oven and out the galangal and lemon grass stalks in it so when you're done you can pull them out easily without having to separate while eating.
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Re: Vegetarian Recipes

Post by Towanda » Mon Dec 12, 2016 12:05 am

Vegetarians don't eat chicken or fish, but thanks.
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