Suggestions for out-of-the ordinary vegeatarian entrees?!
Answers: I already have recipes for the usual vegetarian classics: eggplant Parmesan, falafel, pad thai, stuffed mushrooms, enchiladas. But I would really like suggestions of other recipes to switch it up. Thanks!
Greek Food is truly amazing and these are great entrees
Vegetarian Stuffed Grape Leaves (Dolmas)
0.5 c. veggie oil
4 medium onions (chopped)
1 c. uncooked rice
1 c. parsley (minced)
0.5 c. raisins
0.5 c. tomato sauce
1 c. water
0.75 tsp. allspice
0.5 tsp. pepper
Grape leaves
2 tsp. salt (or less/ to taste)
Saute onions in the oil until browned.
Add rice and cook on a low heat for 20 minutes (covered), stirring occasionally.
Add all other ingredients (except grape leaves, of course) and cook for 5 minutes.
When it has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up, as for a burrito.
The filling should be totally enclosed.
To cook the "raw" dolmas, line a large pot with grape leaves and arrange the dolmas in the pot.
Put a plate on top to keep them from floating up, and cover with water.
Simmer for about 1 hour.
these can be served hot (with or without yogurt) or as a cold appetizer.
Basically it's the same recipe as for stuffed cabbage, except there is no meat or cabbage.
I've also tried dolmas elsewhere that leave out the raisins and tomato sauce, and sometimes add pine nuts to the mixture, but they are usually a bit more bland.
Armenian Grape Leaves Stuffed With Rice
1 cup pearl rice (long grain white rice may be substituted)
2 medium sized white onions chopped fine
1/3 cup Wesson Oil
Salt and Pepper to taste
1/2 cup water
1/2 cup tomato sauce
1 teaspoon dill
1/4 cup chopped parsley
about 50 grape leaves (may be purchased in gourmet shops or in gourmet dept. of a large supermaket)
In a large frying pan, fry onions in oil until limp.
Add rice, water, tomato sauce, salt and pepper.
Cover and boil a few minutes until the water has been absorbed (if you use long grain rice this will take approx. 20 minutes).
Take off heat and add dill and parsley.
Stir and let cool.
Rinse leaves in warm water and gently snap off stems.
Spread a leaf on a small plate, vein side up and stem end toward you.
Put a teaspoon of filling near the stem and fold over sides and roll up.
Place some unrolled leaves in the bottom of pan to prevent burning.
Arrange rolled leaves side by side in pan in several layers.
Place a few unrolled leaves on top.
Add one cup water, juice of one lemon and three tablespoons Wesson Oil.
Simmer over low heat for 20 minutes or bake in 350 degree oven for 20 minutes.
Serve cold as an appetizer.
Serves: 10. Preparation time: approx. 1 hr
Baba Ganouj
4 Medium-small eggplants
Juice from two lemons
1 cup tahini
6 cloves of garlic
1 cup finely chopped parsley
2 teaspoons of salt
1/2 cup finely minced scallions
Black pepper
2 tablespoons olive oil
Cut off and throw out the stem-ends of the eggplants.
Prick the eggplants all over with a fork.
Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes).
When they are sagging, wrinkled, crumpled and totally soft, they are ready.
Remove them from the oven and wait for them to cool enough to handle.
Scoop out the insides and mash them.
Combine will all other ingredients except the olive oil.
Chill completely. Drizzle olive oil on just before serving.
Serves: 12 (with pita)
Lemony Lentil Salad
Makes about 3 cups
1 cup green/brown lentils
ground coriander, 1 tsp or to taste
ground cumin, 1/2 tsp or to taste
juice of 2 lemons
grated zest of 1 or both lemons
2 Tbsp olive oil
salt, to taste
freshly ground pepper, to taste
4 or 5 green onions, finely chopped
1 cup fresh parsley, finely chopped
Put lentils in large pot with coriander & cumin & about 5 cups of water. Bring to boil. Reduce heat to just below medium & gently boil for about 1/2 an hour or until lentils start to soften, but still maintain shape. (Some of them will have split a bit.) Drain & allow to cool.
Meanwhile, combine other ingredients in a bowl & add lentils once cool.
Ready to serve, but better if refrigerated for a while first.
google it gul.. and yeah what abt some indian vegetarian dishes.
You might want to look into ethnic cuisines- there are lots of Indian, Japanese, Chinese, and Mediterranean dishes that are vegetarian. I like potstickers with tofu- they are great as an appetizer and they look very pretty.
There are lots of great Indian vegetarian recipes. Google will find a bunch.
Also, vegetable risotto, ricotta stuffed shells (pasta), vegetarian chili, stuffed peppers, vegetable lasagne, quiche, spinach feta pie (greek style), grilled portobella mushroom sandwiches.
Mollie Katzen has some wonderful recipe books.
Here is one of my favorite:
Indonesian rice salad
4 cups cooked brown rice
Dressing-
1/3 C. peanut oil,3 T.sesame oil, 1/2 C. orange juice
2 cloves minced garlic, 1 t. salt, 2 T. soy sauce
1/2 t. crushed red pepper, 2 T. cider vinegar
1 cup canned crushed pineapple in juice
MIX HOT RICE TO DRESSING & ADD:
3 scallions, 1 stalk celery-minced
1med. red bell pepper thinly sliced, 1 can slice chestnuts
1/2lb bean sprouts, 1/2C. raisins, 1C. chopped peanuts
2T. sesame seeds and handful fresh snow peas.
This is sooooo yummy.
Quinoa salad with grapefruit and Avocado:
Ingredients:
2 cups water
1 tsp salt
1 cup quinoa, washed, rinsed and drained - 250ml
(when cooking quinoa: 1 part quinoa to 2 parts water)
2 tbsp chopped fresh mint leaves
2 tbsp fresh squeezed lime juice
2 tsp granulated cane sugar or raw sugar
pinch of freshly ground black pepper
1/3 cup vegetable oil - 75ml
1 red grapefruit, peeled, sectioned and each section cut into thirds
1 avocado, peeled, pitted and cut into cubes
sliced red Spanish onion (as much as you want)
Method:
1. In a pot boil water.
2. Add quinoa, stirring to prevent clumps, and return to boil. Cover and reduce to simmer for 15mins or until tender and liquid is absorbed.
3. Remove from heat, let stand uncovered for about 5 mins.
4. In a small bowl, whisk together mint, lime juice, sugar, pepper and oil.
5. Add grapefruit pieces, avocado, onion and quinoa. Toss lightly to coat in dressing.
Bon apatite
An out of the ordinary vegetarian entree would be one that has meat!!
Just kidding,lighten up.
Are you up for spicy foods? Try some Asian curries especially from Indonesia, Malaysia and Thailand. They use ordinary vegetables like eggplants, string beans, pumpkin/squash okra etc. but with a very spicy and tasty kick.(just avoid using the fish sauce that most recipes will call for) Plus an occasional leafy vegetable that is not usually found in the western stores but readily available in ethnic outlets. Try going to an oriental or ethnic store and ask the workers/employees if they know of any native vegetarian food. Many will be quite happy to see you show interest in their native cuisines and will really help you out. Also http://foodnetwork.com has a lot of vegetarian recipes from main courses to side dishes that are tried and tested and are very vey good.
not-at-all!