What are some great, healthy vegetarian/vegan foods?!
Any good vegetarian or vegan foods?
Answers: All I eat is pasta, soup, and salad and I'm tired of it!
Any good vegetarian or vegan foods?
For the vinaigrette
2 ripe tomatoes, chopped
juice of 1 lemon
salt
pepper
1/3 cup extra virgin olive oil
For the roulade
2 1/2 cups water
pinch salt
1 garlic clove, finely chopped
125g chickpea flour*
2 tbsp coarsely chopped rocket leaves
pepper
extra virgin olive oil for the tin
For the filling
200g ricotta, processed to a smooth cream and seasoned to taste
salt and pepper
basil leaves
30 slender green beans, trimmed, cooked and drizzled with a few drops of extra virgin olive oil
Chef: Stephanie Alexander
Italian, 45 mins plus, Vegetarian, Wheat free, Nut free, Egg free, Starter
I can only guess how this dish was cooked by Armando's wife Rosalba. It was described on the menu as "fagiolini al basilico in veste delicata di ceci" or green beans with basil softly dressed in chickpeas. This is my version.
Method
For the vinaigrette: Blend all ingredients until smooth. Taste for seasoning and set aside until needed.
For the roulade: Preheat oven to 200C. Oil a tin 18cm x 28cm, and line it with a sheet of baking paper. Oil the paper lightly.
Bring water, salt and garlic to simmering. Sift in the flour, whisking all the time. It will thicken at once. Continue whisking for a minute, then stir in the rocket and quickly spoon the mixture into the tin. Smooth to about 1cm deep.
Bake 20 minutes until just firm.
Lay a clean tea towel on a tray, place a sheet of baking paper on top and brush it with oil. Cool the roulade for a minute and then invert onto the paper. Roll up and leave to cool for an hour.
To assemble
Unwrap the roulade, spread with the ricotta filling and cover with the basil leaves and beans. Re-roll in the paper and when ready to serve, cut into thick slices and serve with the vinaigrette.
*Chickpea flour (besan) is available at health food shops and Indian grocers.
Spinach Roulade
A simple puree of spinach baked with eggs, rolled around a creamy red pepper filling makes an exotic and colourful side dish. Even better, this can be prepared in advance and then reheated when required.
Ingredients:
1 lb. leaf spinach, well washed and drained.
fresh nutmeg, grated
2 tablespoons butter, softened
3 tablespoons grated parmesan cheese
3 tablespoons heavy cream
salt and ground black pepper
2 eggs, separated
1 small red pepper, chopped
7 oz. soft cheese with garlic and herbs
Method:
1- Line med. jelly roll pan with waxed paper or parchment, and grease paper.
2- Pre-heat oven to 375
3- Blanch spinach, drain, press out water and chop finely.
4- Mix spinach with nutmeg, butter, parmesan, cream and seasoning. Cool for 5 minutes, then beat in the egg yolks.
5- Whisk eggwhites until soft peaks form, and carefully fold into the spinach mixture. Spread into the prepared pan, level and bake for 12 to 15 min. until firm.
6- Turn spinach out upside down on clean dish towel and allow it to cool in the pan for 30 min.
7- In the meantime, simmer the pepper in about 2 tablespoons of water in covered pan until just soft, then either puree in blender or chop very finely. Mix with the soft cheese, and season with salt and pepper.
8- When the spinach has cooled, peel off the paper, trim any hard edges and spread it with the red pepper cream mixture.
9- Carefully roll up the spinach and pepper in the dish towel, leave for 10 minutes to firm up, then serve cut into thick slices.
VARIATION:
A thick puree of any root vegetable also works well as a roulade. Try cooking beets or parsnip, flavouring lightly with a mild curry style spice such as coriander. The fillings can be varied too, such as finely chopped and sauteed mushrooms and onion, or grated carrot mixed with yogurt and chives. Roulades are delicious served warm as well. Sprinle with cheese and bake in moderatley hot oven for 15 min.
Polenta Lasagna with Portabellas and Kale
Polenta Lasagna with Portabellas and Kale
(click for printer-friendly version)
If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit together to fit your baking dish.
1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan
"Cheese" sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.
Polenta Lasagna with Portabellas and Kale
(click for printer-friendly version)
If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit together to fit your baking dish.
1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan
"Cheese" sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.
coucous with corn and sun dried tomatoes
INGREDIENTS
1 cup dehydrated sun-dried tomatoes
1 1/2 cups water
1/2 (10 ounce) package couscous
1 teaspoon olive oil
3 cloves garlic, pressed
1 bunch green onions, chopped
1/3 cup fresh basil leaves
1/4 cup fresh cilantro, chopped
1/2 lemon, juiced
salt and pepper to taste
4 ounces portobello mushroom caps, sliced
DIRECTIONS
Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.
Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.
http://www.living-foods.com/recipes/
wow you can make some salads which consist of fruits and vegetables
http://www.manyveggierecipes.com/LPMIssu...
heres a web site that might help, you could also try
(my favy) Tempeh Stroganoff its soooo good. hope I could help. : )
Black Bean nachos!!!! Lay nacho chips on a pan, in one layer. Top with some taco sauce or salsa. Add some fresh diced roma tomato, chopped onion and then put the black beans on top (rinse them after you take them out of the can to get that gooey stuff off). Cook for about ten minutes at 350 degrees, then add mozarella (white) cheese. Cook for another ten minutes or until the cheese is melted. Its good and healthy.
vegetarian lasagna
tofu
-BLT with soy bacon (such as Smart Bacon)
-"Turkey" wrap with Tofurkey Deli Slices
-Stir fry, veggies with Morningstar Farms Meal Starters Chik'n Strips
-Bean burrito
See these sites for more ideas:
http://www.vegcooking.com/everydayliving...
http://www.tryveg.com/cfi/toc/?v=07menu
http://www.chooseveg.com/vegan-recipes.a...
Good luck.
VEGWEB.COM
I repeat:
www.vegweb.com !!
Tacos! With beans, rice, sunflower seeds and a tortilla you're really talkin' complete protein. Plus you can pile it w/ veggies, they are cheap to buy or make, and everybody loves them! I often make tacos/burritos for my meat eating friends and everyone is happy. :)
Pre-made food:
Amy's Veggie burgers
Gardenburger Veggie Riblets
Toffuti ice cream cuties
Resturant food:
Try Chinese, Mexican, Japanese, and other ethnic resturants
Home-made food:
Potato salad (use soy mayo)
Veggie shepards pie
Fruit salads
Peanut butter and Jam sandwich
steak