What are some Vegetarian dishes that would be good for Easter dinner?!
What are some Vegetarian dishes that would be good for Easter dinner?
This is our first Easter to be vegetarian, so I need some ideas for a festive, meatless meal.
Thanks in advance.
Answers:
Holiday cashew loaf with stuffing
Ingredients:
The roast:
two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, minced
3 cups raw cashews
1 1/2 cups bread
1 cup soup stock (or water)
salt and pepper
1/2 teaspoon nutmeg
2 tablespoons lemon juice
The "stuffing":
3 cups bread cubes, toasted
two tablespoons margarine, melted but not hot
1/2 to 3/4 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste
Method:
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
Notes:
The roast will take about an hour to prepare.
The stuffing works well on its own -- and I often make extra!
The roast refrigerates well and can be frozen for a few months and microwaved back to life.
As shown, recipe makes roughly six servings.
Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water.
http://www.boutell.com/vegetarian/nut-ro...
Vegan Gravy
Ingredients:
1/2 cup vegetable oil
3-6 cloves of garlic, squashed and minced very well
2-3 slices of yellow onion, chopped
1/2 cup all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons low- or reduced-sodium soy sauce
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
5 or 6 white mushrooms, sliced (optional)
extra flour or cornstarch (optional)
Method:
Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
Add the flour, yeast, and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. (Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don't always bother.) Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.
If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps.
Serve piping hot.
Notes:
This gravy takes about ten minutes to prepare.
Poutine: Stir some chunks of fresh cheddar cheese curds into a serving of hot french fries. Cover with gravy, prepared a bit more thinly than the recipe above (use more water) and without mushrooms. It's impossible to find the truly authentic fromage en grain outside of Québec, but diced Colby or mozzarella works well, even if it won't squeak when bitten into.
Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot, but not boiling, water. Let it sit for 20 minutes, then strain -- use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.
This gravy refrigerates well. Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive). The cooled gravy re-heats well in the microwave or on the stove.
As shown, recipe makes roughly a quart. Recipe can be halved.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
http://www.boutell.com/vegetarian/gravy....
Vegan Soup Stock
Non-fat stock suitable for a soup with noodles, vegetables, or beans. Not condensed: use full-strength.
The cooking-show method of dicing onions, while effective, leaves a large hunk of onion unused. We make this stock from that kind of leftover onion material. We also use peels from cloves of garlic that are left from preparing gravy, tomato sauce, or chili.
Ingredients:
ends and skins, but not roots, of one or two onions, rinsed and chopped coarsely
garlic clove peels
2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon dried garlic powder
1/2 teaspoon ground dried chili pepper
water to cover
Method:
Place vegetable ingredients in a stock pot and add spices on top. Cover with water. Bring to a boil and simmer for 20 minutes, stiring occasionally.
Remove from heat. Strain and store in a glass jar or other airtight container (discard what is filtered out). Allow container to cool before storing. Refrigerate and use within a few days, or freeze for long-term storage.
Notes:
This stock takes about 20 minutes to prepare. It should not be overcooked.
As shown, recipe yields roughly half a quart.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
http://www.boutell.com/vegetarian/stock....
roasted asparagus
roast w/ herbs and spices drizzle with olive oil
greek salads have papaya many bitter greens and onion,
If you want festive eat a bunny
You can make some really good stuff. Just experiment and find what works, I like to eat a vegetarian Mexican casserole... Very very good if made right.
Here are some suggestions for Easter recipes:
Warm Curried Egg Salad
Cream Cheese Crepes with Apricot Sauce
Try stuffing an egg plant with cooked couscous, diced tomatoes,a litlle garlic, and lemon juice and topping it with soy cheese(I like the Jalepenio) Then bake in the oven until the eggplant is tender. Also buy some nice assorted mushrooms like oyster, shitake and, botton mushroom(basically whichever you can find) sautee with olive oil garlic and a little white wine, yum.
stryfry is the best veggie dish. Adding vegetables of all kinds (onion,green/red/yellow peppers,mushrooms, carrots,peas,beans,rice or noodles.
Firstly boil the rice and add a pinch of salt into the water cook for about 30mins(press with u'r nail on the rice) if u were able to do it very easily then that means its done.Then use a (filter) to drain the the water, then cook them for about 40mins and keep on checking so it doesn't stick to the bottom of the pot, Oh and keep on mixing them gently (so u don't break the rice. There u have it the rice is done. For the veggies; wash all the different kind of veggies, then put oil use a measuring cup (1/2)or if u want more the max should be around (2/3) and fry them for just about 4 to 5 mins during that add the rice or noodles with soy sause (not to much).
Enjoy u'r festive!!!
TAKE SOME YELLOW SQUASH, CARROT, ONION, SALT,PEPPER AND DILL, GRATED,SAUTE IN A LITTLE OLIVE OIL,GET PHYLLO AND ROLL THEM LIKE VEGGIE CIGARS, BRUSH WITH A LITTLE MELTED BUTTER,..PREHEAT OVEN 350 .MAKE EGG NOODLES WITH MUSHROOM STROGANOFF USED 3 DIFFERENT TYPES OF MUSHROOM ...SALAD ROMAINE LETTUCE, CHERRY TOMATOS, ENGLISH CUCUMBER,CHOPPED WALNUTS,WITH A SIMPLE VINEGRETTE,,STRAWBERRY MOUSSE,IN BLENDER PUT 2 CUPS OF FRESH STRAWBERRIES,2 CUPS OF RICOTTA CHEESE.. 1 TEASPOON OF VANILLA,1/2 CUP OF HEAVY CREAM,AND 1/2 CUP SUGAR,BLEND AND PUT IN CHILL GLASSES
http://www.fabulousfoods.com/recipes/sal...
http://www.fabulousfoods.com/recipes/mai...
http://www.fabulousfoods.com/recipes/des...