What is the nicest vegetarian meal u have ever had?!
Answers:
Oh, that's a toughie!. I've had so many wonderful meals, it's hard to pick one!.
For casual, I'd say this place in Orlando called Dandelion Communitea Cafe, which has this wonderful "stir-fresh" wrap!. Whenever I visit my family there, a trip to Dandelion is a necessity!.
For a more formal, I'd say the raw tasting menu meals at Pure Food & Wine in New York!. It makes me wish I could get up there more often!.Www@FoodAQ@Com
For casual, I'd say this place in Orlando called Dandelion Communitea Cafe, which has this wonderful "stir-fresh" wrap!. Whenever I visit my family there, a trip to Dandelion is a necessity!.
For a more formal, I'd say the raw tasting menu meals at Pure Food & Wine in New York!. It makes me wish I could get up there more often!.Www@FoodAQ@Com
Creamy Vegetable Pie
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SERVES 4-6
The joy of this pie is that you can make it across the seasons, choosing your favourite vegetables!. Spring, Summer or Winter it makes a mouthwatering meal!.
Ingredients
1oz/250g sweercorn, fresh or canned
12oz/350g broccoli
12oz/350g courgettes
12oz/350g carrots
4oz/125g french beans
3 small leeks
?pint/300ml bechamel sauce
bunch of fresh summer herbs of your choice, eg tarragon, thyme, dill!. chopped
8oz/250g frozen or homemade puff pastry
Method
1!. Steam all the vegetables separately until they are tender or slightly crisp!.
2!. Leave to cool, reserving cooking liquids, then chop if necessary into bite-size pieces!.
3!. Thin out the bechamel with about ?pint / 150ml of the reserved liquids!.
4!. Stir in the vegetables and herbs and pour into a large ovenproof dish!.
5!. Roll out the pastry to a round or other shape that is 1 inch (2!.5cm) larger than the diameter of the dish!.
With the trimmings make a long thin strip of pastry!.
Moisten the rim of the dish and place this strip on it!.
Moisten the strip, then place the pastry lid on top and press down with a fork to seal the edge!.
6!. Bake at 200°C/400°F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden!.
Www@FoodAQ@Com
--------------------------------------!.!.!.
SERVES 4-6
The joy of this pie is that you can make it across the seasons, choosing your favourite vegetables!. Spring, Summer or Winter it makes a mouthwatering meal!.
Ingredients
1oz/250g sweercorn, fresh or canned
12oz/350g broccoli
12oz/350g courgettes
12oz/350g carrots
4oz/125g french beans
3 small leeks
?pint/300ml bechamel sauce
bunch of fresh summer herbs of your choice, eg tarragon, thyme, dill!. chopped
8oz/250g frozen or homemade puff pastry
Method
1!. Steam all the vegetables separately until they are tender or slightly crisp!.
2!. Leave to cool, reserving cooking liquids, then chop if necessary into bite-size pieces!.
3!. Thin out the bechamel with about ?pint / 150ml of the reserved liquids!.
4!. Stir in the vegetables and herbs and pour into a large ovenproof dish!.
5!. Roll out the pastry to a round or other shape that is 1 inch (2!.5cm) larger than the diameter of the dish!.
With the trimmings make a long thin strip of pastry!.
Moisten the rim of the dish and place this strip on it!.
Moisten the strip, then place the pastry lid on top and press down with a fork to seal the edge!.
6!. Bake at 200°C/400°F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden!.
Www@FoodAQ@Com
I love Indian Aloo Kofta with a spicy tomato sauce!. It's for vegans and it's so amazing!. Here's the recipe:
Indian Aloo Kofta with a spicy tomato sauce!.
Serves 6
Ingredients
450g/1lb potatoes
100g/4oz frozen peas
3 spring onions, finely chopped
1 green chilli, deseeded and very finely chopped
22ml/1 ?tbsp finely chopped fresh coriander
2!.5ml/?tsp ground cumin
2!.5ml/ ?tsp ground coriander
? lemon, juice of
2!.5ml/ ?tsp salt
Gram flour
Groundnut oil for frying
For the sauce:
30ml/2tbsp groundnut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2!.5cm/1" piece ginger, grated, juice of
5ml/1tsp turmeric
10ml/2tsp ground coriander
5ml/1tsp paprika
2!.5ml/?tsp chilli powder
4 tomatoes, skinned and chopped
250ml/8fl oz water
Coriander for garnish
Method
1!. Boil the potatoes until soft!. Peel and mash!. Cook the peas and add them to the potato, breaking them down slightly!.
2!. Add the spring onions, chilli, coriander, spices, lemon juice and salt!. Mix well and form into 18 balls!. Roll each one in gram flour, knocking off any excess!.
3!. Make the sauce by heating the oil and frying the onion for 3-4 minutes until softened!. Add the garlic, ginger juice and spices and cook for 2 minutes!. Stir in the tomatoes and water and cook until the tomatoes have broken and the sauce has thickened!.
4!. Heat the oil in a wok or deep pan!. Fry the koftas in batches until golden!. Drain on kitchen towel and serve covered in the sauce!. Garnish with coriander sprigs!.
Www@FoodAQ@Com
Indian Aloo Kofta with a spicy tomato sauce!.
Serves 6
Ingredients
450g/1lb potatoes
100g/4oz frozen peas
3 spring onions, finely chopped
1 green chilli, deseeded and very finely chopped
22ml/1 ?tbsp finely chopped fresh coriander
2!.5ml/?tsp ground cumin
2!.5ml/ ?tsp ground coriander
? lemon, juice of
2!.5ml/ ?tsp salt
Gram flour
Groundnut oil for frying
For the sauce:
30ml/2tbsp groundnut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2!.5cm/1" piece ginger, grated, juice of
5ml/1tsp turmeric
10ml/2tsp ground coriander
5ml/1tsp paprika
2!.5ml/?tsp chilli powder
4 tomatoes, skinned and chopped
250ml/8fl oz water
Coriander for garnish
Method
1!. Boil the potatoes until soft!. Peel and mash!. Cook the peas and add them to the potato, breaking them down slightly!.
2!. Add the spring onions, chilli, coriander, spices, lemon juice and salt!. Mix well and form into 18 balls!. Roll each one in gram flour, knocking off any excess!.
3!. Make the sauce by heating the oil and frying the onion for 3-4 minutes until softened!. Add the garlic, ginger juice and spices and cook for 2 minutes!. Stir in the tomatoes and water and cook until the tomatoes have broken and the sauce has thickened!.
4!. Heat the oil in a wok or deep pan!. Fry the koftas in batches until golden!. Drain on kitchen towel and serve covered in the sauce!. Garnish with coriander sprigs!.
Www@FoodAQ@Com
I regularly visit St!. Augustine and the restaurant in the bottom of the Old Lightner Museum pool if fantastic! The meal I ate consisted of black beans and rice (with tomatoes, peppers, parsley flakes and melted cheeses on top), a tossed salad with a light vinaigrette dressing and whole wheat sliced bread!. Not only is the food delicious, the atmosphere is quite nice too!Www@FoodAQ@Com
Oddly enough, it was at a steak place we'd gone for my dad's birthday!. They had a grilled portabello mushroom on a bun with this non-spicy salsa on it!. And the waitress smiled and said "Oh you want it vegan" when I asked that it be served without cheese!. BIG tip for her that day!. Www@FoodAQ@Com
when i was in thailand i went to this amazing restaurant and had sweet 'n' sour tofu with jasmin rice it was so amazing and then when i came home i searched online for a recipe for sweet and sour tofu and i found this http://vegetarian!.about!.com/od/tofurecip!.!.!.
anyways i made it and it was really good so you should really try itWww@FoodAQ@Com
anyways i made it and it was really good so you should really try itWww@FoodAQ@Com
Something we eat regularly!. Mediterranean style roasted vegetables!. We live in a Med country!. You can use which vegetables you like, but roast them in olive oil and add at least a whole garlic!.Www@FoodAQ@Com
vegetarian sausages, with potato, parsnip and carrot mash and onion and cider gravy!. yum!Www@FoodAQ@Com
I'm not a vegetarian but I love my veggies!.
And I love mini vegetarian spring rolls!!Does that count!?Www@FoodAQ@Com
And I love mini vegetarian spring rolls!!Does that count!?Www@FoodAQ@Com
An angel hair pasta with wild mushrooms and a white cream sauce!.Www@FoodAQ@Com
the veggie burritos from Habaneros restaurant YUM!Www@FoodAQ@Com
spaghetti bolognese (with quorn mince)Www@FoodAQ@Com
microwaveable vegies from Costco!.!.!.lolWww@FoodAQ@Com
not a meal, but a snack: pine nuts!. they are delicious!.Www@FoodAQ@Com