What is your favorite vegetarian dish? (Can be from any country)?!
* 3 tablespoons extra-virgin olive oil
* 1 medium onion, thinly sliced
* 1 garlic clove, coarsely chopped
* 2 large tomatoes (about 1 pound), halved and sliced 1/2 inch thick
* 1 medium eggplant (1 pound), cut into 1-inch dice
* 1/2 pound zucchini, sliced crosswise 1 inch thick
* 1 medium red bell pepper, cut into 1-inch pieces
* 1 bay leaf
* Salt and freshly ground pepper
directions
1. Heat the olive oil in a large, deep skillet. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, bell pepper and bay leaf. Season with salt and pepper, cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour. Discard the bay leaf and serve warm or at room temperature.
MAKE AHEAD The ratatouille can be refrigerated for 3 days.
Answers: Ratatouille (from France)
* 3 tablespoons extra-virgin olive oil
* 1 medium onion, thinly sliced
* 1 garlic clove, coarsely chopped
* 2 large tomatoes (about 1 pound), halved and sliced 1/2 inch thick
* 1 medium eggplant (1 pound), cut into 1-inch dice
* 1/2 pound zucchini, sliced crosswise 1 inch thick
* 1 medium red bell pepper, cut into 1-inch pieces
* 1 bay leaf
* Salt and freshly ground pepper
directions
1. Heat the olive oil in a large, deep skillet. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, bell pepper and bay leaf. Season with salt and pepper, cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour. Discard the bay leaf and serve warm or at room temperature.
MAKE AHEAD The ratatouille can be refrigerated for 3 days.
India: as you know, we have lots of veggie dishes!
http://www.bellaonline.com/subjects/1365...
**************************************...
VEGETABLE TOFU KORMA: this is a modern Indian dish made with tofu.
Serves 4
Ingredients:
1 block of extra firm tofu, well drained and cubed into 1.5-2 inch pieces (or you can use 2 cups of paneer cubes about 1.5-2 inches in size)
1 medium onion, thinly sliced
1/2 a green pepper, julienned
1/2 a red pepper, julienned
1 large ripe tomato, finely chopped
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 carrot, peeled and diced (small and even sized pieces)
1/2 cup of green peas (frozen is fine)
1 cup of tomato puree
1 tsp dried fenugreek leaves (kasuri methi)/optional
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric (haldi)
1 tsp red chili powder (to taste)
1 tsp garam masala
salt and pepper to taste
1/2 cup unsalted cashews or almonds (gently toasted in dry skillet)
1 tsp white poppy seeds (gently toasted in a dry skillet)
juice of 1/2 a lemon
3-4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
If you are using paneer cubes:
In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the paneer cubes until golden on all sides. Remove, drain well and set aside until needed.
OR if you are using tofu:
Make sure it is well drained and there is no moisture left otherwise the tofu cubes will not brown properly. In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the tofu cubes until golden on all sides. Remove, drain well and set aside until needed.
Using a spice grinder, grind together the cashews and poppy seeds into a fine powder. Transfer into a small bowl and add just enough oil to make a thick paste. Set aside until needed.
To the same large deep skillet on medium high heat, add 2 tbsp of oil. When hot, add the onions and stir-fry until just lightly browned. Add the ginger and garlic. Stir fry and additional 1-2 minutes and add the spices (salt, pepper, ground cumin, ground coriander, red chili powder, garam masala and the dried fenugreek leaves). Stir fry for a few minutes until fragrant. Add the carrots, stir fry for just a minute or 2 and then add the bell peppers. Continue to stir fry for a few more minutes. Then stir in the cashew/poppy seed paste. Mix well to combine all of the ingredients. Keep stir frying for 1-2 more minutes and then add the tomato puree and green peas.
Add enough water (depending on your desired preference of how thick you like your korma) and let simmer on low uncovered for 10-12 minutes. Then add the lemon juice and paneer cubes or tofu. Gently mix to combine well and garnish with freshly chopped cilantro leaves. Serve hot with fresh naans, rotis or fragrant Basmati rice.
**************************************...
I like this dish: it's tasty and easy to make. You can also make a vegetarian version.
http://www.bellaonline.com/articles/art5...
Sag Paneer which is a dish from India. It is spinach ( Not like the spinach at home) with different spices.
Vegetable Pulav with Bagara Baingan and Raitha
french crepes :D
doesnt have meat in it
Assam fish, it is sort of Malaysian way of sour curry with deep fried veggie fish. It taste so yummy I missed it a lot!
Hey Amita,
did you want recipes or just ideas? My favorite dish is vegetarian (of course!) Pad Thai. I also love shepherds pie, spinach lasagne, white bean cassoulet, and sweet and sour tofu. I have a wonderful recipe from PETA for a pasta sauce made with tofu, lemon juice, balsamic vinegar, and sun dried tomatoes too.
There are just so many good things to eat when you don't eat meat! Non-veg think it's the other way around, but they are so wrong.
I will have to go with.. Vegetarian Grape leaves.
yum yum!
LOL, so many people listed Indian recipes!
Thai-Style Noodles w/Peanut Basil Sauce: Serving Size: 4
Ingredients:
1 cup fresh snow pea pods
1 9 oz. pkg. refrigerated fettuccine
3/4 cup coconut milk (not cream!)
1/2 cup crunchy peanut butter
1/2 cup vegetable broth
3 tablespoons soy sauce
2 tablespoons lime juice
2 cloves garlic -- minced
2 teaspoons sugar
3/4 teaspoon ground coriander
1 teaspoon dried crushed red pepper
1 cup bean sprouts -- divided
1 cup firmly packed Thai basil leaves -- shredded & divided
1/4 cup dry roasted peanuts -- chopped
red pepper flakes, peanuts, lime wedges
METHOD:
Trim snow peas and cut in half diagonally. Bring water to a boil in a large heavy saucepan; add snow peas, and cook for just 45 seconds. Drain. Plunge into ice water to stop the cooking process. Drain and set aside.
Cook pasta according to package directions.
Whisk together coconut milk and next 8 ingredients in a large saucepan. Cook over medium-low heat, whisking occasionally, about 5 minutes or until mixture is thoroughly heated. Add snow peas, hot cooked pasta, 3/4 cup bean sprouts, and 3/4 cup basil. Toss and place on a serving platter.
Sprinkle with remaining 1/4 cup bean sprouts, remaining 1/4 cup basil, and 1/4 cup chopped peanuts. Serve with assortment of condiments.
**************************************...
INDONESIA: Spicy Noodles with Ginger and Fresh Vegetables
Serving Size: 4
Ingredients:
2 carrots -- peeled
1 large zucchini
3 green onions
1 tablespoon vegetable oil
4 tablespoons matchstick-size strips fresh ginger
3 teaspoons chopped garlic
1 teaspoon oriental sesame oil
1 1/4 cups water
1 cup canned unsweetened coconut milk -- (light is available)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons Thai red curry paste
9 ounces somen noodles or rice noodles
1/2 cup finely chopped toasted peanuts
1/2 cup finely chopped fresh mint leaves
METHOD:
Cut carrots, zucchini and green onions into matchstick-size strips. Heat vegetable oil in large skillet over high heat.
Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; saute until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; saute 2 minutes. Add remaining ginger and garlic; saute until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.
I have two favorite Veg dishes..
1. I love doubles a spicy chic peas snack served on a fried bread.
2. Roasted Garlic Eggplant with tomatoes and onion.