Hungry Vegetarian,any ideas?!
Preferably from someone who is a vegetarian also,I'm up to try anything!
Answers: Well,I think it's pretty explanatory... I'm a vegetarian and could use some food ideas! :)
Preferably from someone who is a vegetarian also,I'm up to try anything!
I nver understand when people say they have not got anything to eat as a vegetarian as the possibilities are endles. Here are some recipe ideas and some web sites good luck.
Tempeh Pate
6 oz. multigrain tempeh
4 oz. baby bella mushrooms (or other mushrooms of choice), washed well, and roughly diced
1 cup shallots, diced
2 T. olive oil1 t. garlic, minced
1 t. dried rosemary, crushed a bit with your fingers
2 T. soy sauce
2 T. dry sherry or red wine
1/8 t. freshly ground black pepper
Using your fingers, crumble the tempeh into a small bowl. In a skillet, saute the tempeh, mushrooms, and shallots in the olive oil for 5 minutes. Add the garlic and rosemary, and saute the mixture an additional 2-3 minutes or until the tempeh begins to brown around the edges. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed. Remove the pan from the heat and set aside to cool for 10 minutes. Transfer the mixture to a food processor and blend for 2 minutes or until smooth. Transfer the pate to small dish or crock, cover, and chill for 1-2 hours to allow the flavors to blend. Store covered in the refrigerator for 2-3 days. Serve the pate on a platter with slices of bread or crackers.
Serves 6-8
Mushroom Wellington
For a truly splendid vegetarian meal try this tasty pastry parcel, filled with a rich mushroom and nut filling
Serves 12-16
500g Puff Pastry
60ml sunflower oil
675g onions, chopped
4 garlic clove, crushed
450g chestnut mushrooms, left whole
2 tbsp chopped tarragon
4 tbsp soy sauce or tamari, (replace 1 tbsp with Marsala or sherry if wanted)
salt and fresh ground black pepper
320g broken cashew pieces
175g fine breadcrumbs, freshly made, white or wholemeal
320g ground almonds
1 egg, beaten
roasted root vegetables, to serve
creamy mushroom and chive sauce, to serve
Roll out the puff pastry into two rectangles, each 30 x 23 cm, and set aside in the fridge to rest.
Meanwhile, make the filling. Heat the oil in a large, heavy-based frying pan. Fry the onion and 2 crushed garlic cloves over a low heat for 20 minutes, stirring now and then. Set the fried onion mixture aside.
Add the chestnut mushrooms, remaining garlic and half the tarragon to the frying pan and cook over medium heat, stirring, until the mushrooms have softened, about 10 minutes.
After 5 minutes of frying add in the soy sauce or tamari and Marsala or sherry is using. Season with salt and freshly ground pepper. Strain the mushrooms and set aside, reserving the mushroom juices.
In a food processor, blend the cashews and the reserved liquor to a smooth paste, adding a little water if necessary.
Add the fried onions and mushrooms into the food processor and blend until smooth.
In a large mixing bowl mix together the cashew paste, onion and mushroom mixture, breadcrumbs, ground almonds and remaining tarragon.
Preheat the oven to 220°C/ Gas 7 and remove the pastry from the fridge.
Place half the filling mixture onto the middle of one of the rectangles and shape into a sausage with your hands.
With a sharp knife, cut the pastry either side of the filling, into strips. Start in the left hand corner and work at a forty-five degree angle towards the filling. Then repeat on the right hand side.
Fold in the pastry ends first and then cross over the pastry strips from alternate sides.
When the mixture is well-wrapped within the pastry, glaze the pastry parcel with the beaten egg.
Repeat the process with the remaining pastry rectangle and filling.
Place the parcels on a floured baking sheet and bake for 35-45 minutes until golden brown.
Serve with roasted vegetables and a creamy mushroom and chive sauce.
Soubise
Soubise is a kind of French risotto made with long grain rice instead of Italian, short rounded rice. Unlike risotto, it is not stirred during cooking but left to absorb the wine and stock as it gently simmers. I've added the fennel to the onion for an even sweeter, more delicate flavour and, if you wish, add sautéed mushrooms or spinach towards the end of the cooking time.
Serves 4-6
60g/ 21?2oz butter or marganne
600g/1lb 4oz onions, diced
2 cloves garlic, finely chopped (optional)
1 bulb fennel, chopped into 1cm/1?2 in dice
500g/1lb Basmati rice
150ml/6fl oz dry white wine
350ml/12fl oz hot water or light vegetable stock
1 bay leaf
75g/3oz fresh vegetarian parmesan cheese
50ml/2fl oz double cream
125g/5oz fresh white breadcrumbs
1 bunch fresh chives, snipped very small
salt and freshly ground black pepper
Melt the butter in a pan and cook the onion and garlic gently, with the lid on, for about 30 mintites, adding the fennel about half way through, until tender but not browned.
Add the rice and stir for 10 minutes.
Pour in the wine and hot stock together with salt and the bay leaf.
Bring to a simmer, stir and then cover the pan and cook for 15-20 minutes until the liquid is absorbed and the rice tender.
Remove the bay leaf and stir in the vegetarian parmesan and double cream.
Pre-heat the oven to Gas Mark 6. Lightly butter an ovenproof dish and fill with the rice mixture.
Sprinkle the breadcrumbs mixed with the chives over the rice and bake in the pre-heated oven for 15 minutes until the breadcrumbs are a pale golden colour.
Serve with a green salad and steamed broccoli tossed in olive oil and grain mustard.
You could also serve it straight from the pan, simply garnished with fresh herbs, rather than bake it with breadcrumbs but this does give it a homely feel which makes it perfect for family meals.
RED LENTIL SOUP
1 1/2 cups dried red lentils
6 cups water
one or two bullion cubes, depending on how much flavour you like (McCormicks vegetarian "chicken" or vegetable broth is great)
3 bay leaves
4 garlic cloves, chopped
3 slices fresh ginger root, each about the size of a quarter
2 medium carrots, grated
1 cup chopped canned tomatoes (or 1 medium fresh tomato, chopped and undrained).....(or just double the whole recipe and use a whole can)
1 red or green pepper (1/2 cup finely chopped)
1 1/2 cups onions, chopped
2 tbsp olive oil
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
something hot...pinch of cayenne or a jalape?o or chili flakes (optional for you wimps)
2 tbsp lemon juice
salt and black pepper to taste
This recipe cooks quite fast, so it's a good idea to prep all the vegetables first and put all the spices (cumin, coriander, something hot) in a small bowl together.
Boil some water and dissolve boullion cubes in it. Rinse lentils and put them into a soup pot with the broth, bay leaves, garlic and ginger. Cover and place on medium heat.
Add carrots, tomatoes and bell pepper to the pot. Bring to a boil, stir, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the lentils are tender.
While the vegetables simmer, saute the onions on medium heat in the olive oil in a frying pan for about 10 minutes or until browned. Add the spice mixture and saute for another minute, stirring to prevent sticking. Remove from the heat.
When the lentils are tender, remove the bay leaves and ginger from the soup pot. If you can't find all the ginger slices, it's a good idea to warn anyone eating the soup that they are in there and not to eat them (or they will get an unpleasant surprise).
Stir in the sauteed onions and the lemon juice. Add salt and pepper to taste. Excellent with nice buttery toast and a dollop of yogurt.
www.veganfamily.co.uk
Vegan Barley Bean Vegetable Soup
Ingredients:
1/3 c. dried garbanzo beans, OR 1 16 oz can, drained & rinsed
1/3 c. dried kidney beans, OR 1 16 oz can, drained & rinsed
Bean cooking directions below
1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
2 - 3 Tbsp olive oil OR ghee
2 med. carrots, peeled & diced
3 medium potatoes, peeled & diced
2 celery stalks, diced
1/2 lb green beans, 1" slice
1/2 red pepper, seeded & diced
1/2 jalapeno pepper, seeded & minced, OR 1 tiny pinch cayenne
1 slice fresh ginger, peeled & minced, OR 1/4 tsp dried ginger
1 clove garlic, crushed, peeled & minced OR 1/4 tsp powdered garlic OR 1 tiny pinch asoefetida
1 tsp each: basil, thyme, marjoram, paprika
1/2 tsp ground fennel
1 bay leaf
1/2 tsp salt
2 Tblsp tomato paste
1 Tblsp Braggs, soy sauce or miso
2 Tbsp. minced fresh parsley, cilantro, or basil to garnish
*Beans:
Sort and clean the dried beans
Soak the beans together in hot water for four hours, or overnight in cold water
Drain and rinse
Place in medium saucepan, cover with cold unsalted water
Bring to boil uncovered, boil for ten minutes, skim the foam
Cover and simmer for 2 hours
OR cook 9 minutes at high pressure in a pressure cooker
Slow cooker or crock pot: After boiling and skimming, cook for 6 - 8 hours on low.
Pearl Barley:
Wash, rinse, then soak barley 4 hours, or refrigerate overnight in 3 cups water
OR cook for 45 minutes in 3 cups water
Don't discard the soaking or cooking water - it should go in the soup
Barley Bean Soup Directions:
Heat oil or ghee on medium in a 6 - 8 qt. pot
Chop carrots, potatoes, celery, pepper & green beans
Increase the heat a bit, and saute 5 minutes.
Add spices and saute another few minutes.
Add the barley + soaking or cooking water
Add the beans + enough of the cooking liquid to suit you
Add 1/2 tsp salt + tomato paste
Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender
Slow cooker or crockpot method: transfer to preheated crock pot and simmer 2 - r hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make.
Add Braggs, soy sauce or miso, & fresh minced herb
Add more salt + pepper to taste
http://www.randomgirl.com/recipes.html
http://www.nadineabensur.com/easyveget...
http://www.
butter noodles!!! with spices...
http://www.fatfreevegan.com/all.shtml
Everything here is wonderful!
Tofu! It's really not as bad as people say it is!
Enjoy some wholesome carrots.
pizza witout pepperoni, fruit?!?!? vegetables?
salad. try lettuce on the bottom of the bowl, then add corn (not corn on the cob), add another layer of lettuce, broccoli and peas. put a large plate under the bowl then put carrot slices around the bowl on the plate
GUESS WHAT?
i'm not a vegetarian.
Nothing like some nice hearty polenta.
2 cups cold water
1 cup coarse ground yellow cornmeal (may be labeled as yellow grits)
Stir the cornmeal into the cold water, add salt to taste. Cook on med to med-high, STIRRING CONSTANTLY. It will become so thick that craters will show for a second where it bubbles (about 10 min). When it is that thick, spoon it out onto a plate, top with spaghetti sauce and parmesan. YUM!
I like to add some red pepper flakes to it, or serve with mushrooms sauteed in butter and white wine.
I'm not a vegetarian, but I love to cook like I am. I eat meat, just not very often.
Raw veggie pizza
Slice thin cucumber, mushroom, Roma tomatoes,
Take a tube crescent roll dough. put in on a rectangular pan. poke with fork all over so it will not puff up bake till brown
Mix cream cheese with dill
when dough is cool spread dill mixture on and top with veggies
It is awesome