Post your vegetarian recipes here!

[Shannon]

If you've got any good ones you'd like to share, please post them in this thread.

Shannon
33 year old T4/5 complete
25 years post

[Shannon]

This isn't a recipe, but if you are interested, here is a link to some benefits of a vegetarian diet (http://www.findarticles.com/cf_dls/m0820/1999_April/54232138/p1/article.jhtml).

Shannon
33 year old T4/5 complete
25 years post

[lilsister]

how could i post my soup (and other) recipes o9n this? we have a scanner and high speed internet, but i don't know how to get it on the board. help me!?!

[Shannon]

I don't know lilsister! I hope someone can help.

Shannon
33 year old T4/5 complete
25 years post

[marmalady]

Deb - Are your recipes on file in your computer? If so, just mark and copy them to a 'reply' that you've opened. Did that make sense to anyone - LOL, I'm the last person to be giving computer advice!

Here are a few of my veggie 'faves':

BRAISED CHARD, POTATO AND POBLANO TACOS

makes 16 tacos

3-4 large poblanos 1T olive oil 1 medium onion sliced
2 cloves garlic ¼ tsp. Mexican oregano 1/8 tsp. dry thyme
16 corn tortillas 3/4cup veggie stock 3 med. red potatoes
½ tsp. salt 3/4 cup Monterey Jack 6 cups julienned chard
½ cup heavy cream*

Roast chiles and peel; slice into ¼ inch strips.

In large skillet, heat oil over medium high, add onion and cook til browned but still crunchy. Add garlic and herbs, toss a minute longer, and stir in chiles. Set aside.
Warm tortillas wrapped in damp towel in oven.
In small saucepan, combine stock and potatoes; cover and simmer over medium low heat til nearly tender, about 15 minutes. Pour potatoes and stock into skillet with onion mixture; mix in chard and boil over medium high til stock evaporates, about 4 minutes. Add cream and continue to boil, stirring often, til cream reduces enough to coat vegetables. Season with salt/pepper.
Scoop mixture into serving dish and sprinkle with cheese.

* You can use tofu sour cream as a sub; just don't boil it, keep at a simmer.
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MASHED POTATO CAKES W/KALE AND ONIONS

4 servings

1 bunch kale 1 lb. potatoes 3/4 tsp. salt 1T olive oil
1T butter 3 cups diced onion 2T fresh sage ¼ cup green onions
black pepper

Cook kale in boiling salted water til tender; remove; chop and set aside. In cooking liquid, add potato, bring to boil, simmer til tender. Drain and partially mash potatoes. Stir in kale and ¼ tsp. salt.

Heat oil and butter in large skillet over medium high; add onion and sage and ½ tsp. salt; cook til browned; combine with potato mixture, green onions and peper. Remove from heat and cool slightly. Divide into 8 portions. Heat oil in skillet over medium high heat, add patties and saute on each side til golden brown.
******************************************

TEX-MEX TABBOULEH

4-6 servings

1 cup water ½ cup tomato juice 2tsp. ground cumin
¼ tsp. cayenne ¼ tsp. red pepper flakes 1 cup bulgur
3 plum tomatoes 10oz.pkg.frozen corn 1 small red onion
1 sm.gr.pepper 1 sm.cucumber 5T oil
¼ cup cilantro 3T red wine vinegar 2 garlic cloves
Dash of Tabasco ½ tsp. salt

Combine water, tomato juice, cumin, salt and peppers in medium saucepan; bring to boil; stir in bulgur; remove from heat and cover; let stand til bulgur is tender, liquid is absorbed and mixture is at room temp. Fluff bulgur with fork; transfer to a large bowl. Add corn, diced tomatoes, finely diced onion, green pepper, cilantro and cucumber and toss gently; whisk oil, vinegar, garlic and hot pepper sauce in medium bowl to blend; pour over vegetable mixture; toss to coat; season w/salt and pepper. Cover and refrigerate 1 hour to let flavors develop.
*************************************

VEGETARIAN WHITE BEAN CHILI WITH SEITAN

1 lb. seitan (wheat gluten)* 2 tsp. ground cumin
1 cup diced onion 2 tsp. dried marjoram
2/3 cup diced celery 1 tsp. dried coriander
½ cup diced carrot 1 tsp. dried tarragon
1 fresh jalepeno, minced** 1 bay leaf
3 cloves minced garlic ½ tsp. dried thyme
1 4 oz. can minced green chiles 2 tsp. mild chili powder
14 oz. can vegetable stock ½ tsp. celery seed
2-3 T. oil 1 ½ tsp. salt
2 tsp. white Worcestershire sauce 1 tsp. black pepper
1 19 oz. can white beans (navy or cannelini), rinsed

Mix all dry spices together in a small bowl, and set aside. In a Dutch oven, or large pot, heat 1 tablespoon of oil over medium heat. Add onion, celery, carrot, jalepeno, and garlic and sauté until just soft (3-4 minutes). Add 1 tablespoon oil and the seitan and sauté 1 minute. Add the spices and cook 1-2 minutes, until the spices are fragrant. Add the stock, green chiles, beans, salt and pepper, and white Worcestershire sauce. Bring to a boil, then lower the heat and simmer for 1 hour. Add a little water if the chili gets too thick. Adjust the seasonings. Remove bay leaf before serving.

Quantity: 1 quart.

Servings: Four 1 cup servings.

* Seitan or wheat gluten, can be found in most health food stores; the White Wave Company is the biggest commercial producer. It has been a staple of the Chinese vegetarian diet for thousands of years, and is gaining popularity in modern Western vegetarian diets as a pure source of very high quality protein. Seitan usually comes packaged in 1 lb. containers, either frozen or in the refrigerated section of the health food store. It is very easy to cook with and can be used as a substitute for chicken in just about any recipe. Seitan absorbs oil and liquids very easily; when sautéing with seitan, keep the heat on medium and use enough oil to keep it from sticking. When using seitan in a stew or chili such as this one, it may absorb a lot of liquid during cooking; just add water or stock to obtain the finished consistency you desire.

**For milder chili, remove the white membrane and seeds from the jalepeno.

*****************************

I'd better stop - I'm having too much fun! http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

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Tough times don't last - tough people do.

[Shannon]

Marmalady, those recipes sound delicious, but waaaaayyy too hard for me to make. I'm a terrible cook. Things need to be really simple for me!

BTW, the Chili recipe calls for Worcestershire sauce. I believe that sauce contains anchovies.

[marmalady]

Beaker, there are vegetarian versions of Worchestershire sauce - or you can leave it out.

"Vegetarian recipes" encompasses a wide variety of 'vegetarianism'; as I'm sure you know, there are people who only abstain from red meat and poultry; there are people who abstain from all meat/seafood, but eat dairy; there are people who abstain from all dairy. I'd like to not limit the recipes to one particular group, because I think more people would enjoy a wide variety. Anyone who's been a 'true vegan' for a while certainly knows how to modify a recipe; I've done it for vegan friends of my son, subbing soy milk for instance, and even made a totally vegan wedding cake.

Sorry the recipes are so difficult for you.

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Tough times don't last - tough people do.

[Shannon]

Originally posted by Marmalady:

Beaker, there are vegetarian versions of Worchestershire sauce

Cool, I didn't know that. I've found cheese without rennet, marshmallows and jello without gelatin, as well as other things, but haven't seen Worchestershire sauce without anchovies. I have looked for it, but I guess I haven't looked hard enough.

Shannon
33 year old T4/5 complete
25 years post

[ohiochica]

thanks guys for the thread! i am a partial vegetarian looking to go full! i only eat tiny amounts of chicken just to keep protein in me. help! i am the pickiest eater. i was vegetarian since i was 5 years old, drove my mom nuts. i can vividly remember sitting at teh table for hours becaus ei had to eat 3 bites of meat. all i can say is barbecue sauce was my best friend!

so please post more simple recipes for us horrid cooks.....

[Shannon]

Originally posted by ohiochica:


so please post more simple recipes for us horrid cooks.....

Everytime I have tried something other than a simple recipe, it turns out bad. I hate spending an hour or more cooking, only to throw it out or gag it down.

[ohiochica]

well said beaker! i love to cook but i cant see wasting alllllll that time making something that i will not touch! come on guys POST RECIPES!!!!!!!!

[marmalady]

Giving this some thought, if you folks give me some feedback on your skill levels, and the types of food you like, I can post some more recipes for you. (For those of you who don't know my background, I've worked in restaurants, and done private catering for the last 10 or so years, and am an avid foodie! Hubbie and son are vegetarians).

Also a few suggestions might be to pick up some vegetarian cookbooks; Amazon has some used for pretty good prices. A few words about using a recipe, and learning to cook in general:

1 - Read the ENTIRE recipe through before you start. You'll know what to start the oven temp at, what steps the recipe has, how many bowls/utensils you'll need, etc. Also makes sure you have all the ingredients!

2. Have everything ready before you start cooking; in French cooking, this is called 'mise en place'(mees-n-plaz), which means 'everything in its place. Ever watch a cooking show where the chef has everything in little bowls in front of him/her? Once you have that skillet hot, your food should be ready to go.

3. If you have access to the Food Network, watch some shows for some basic techniques. Basics like chopping, sauteeing, baking, etc. carry over into all kinds of cooking - the principles are the same, whether they're veggie recipes or not.

And lastly, don't be afraid to experiment! Once you have the 'basics' down, you can start being a chemist in the kitchen, and learn to modify recipes to suit your own tastes.

Having said that, here are a couple of 'cheap and easy' things I do 'on the fly' for my guys; they use easy ingredients, and are simple to put together.

Veggie 'Beef' Strogonoff

1 pkg. Morningstar Farms Veggie crumbles (if you can't find these, get some 'veggie burgers', thaw them and crumble them up)

1 small chopped onion

2-3 tablespoons of oil

1 can mushroom pieces (cheaper to buy the pieces than sliced ones!), drained

1 can French's Mushroom Gravy (there is NO meat in this!), thinned with 1/2 can of water

1/2 cup sour cream (use the tofu sour cream if you're a vegan)

1/2 tsp. garlic powder, salt/pepper to taste


1/4 cup red wine (optional)

Heat a skillet to med. high, and put 1 tablespoon oil in the skillet. Add the chopped onion, and cook til the onion starts to get brown on the edges. Add the veggie 'crumbles', and cook for 1 minute, stirring. Add the drained mushrooms, garlic powder, salt/pepper, the wine and the thinned out gravy. Turn heat to med low and cook for 2-3 minutes, til just heated. Taste for seasoning, add more salt/pepper to taste. Add the sour cream, and stir just til mixed through. Don't let the mixture boil after you add the sour cream, or it'll curdle.

Serve over cooked noodles or rice.

Bon appetit!

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Tough times don't last - tough people do.

[Shannon]

Thanks Marmalady!

The Strogonoff recipe looks like something I just might be able to pull off!

My skill level: nothing much more difficult than the Strogonoff recipe you posted.

Types of foods I like: I like soups and salads a lot. Pastas. Potato dishes. Eggs sort of gross me out, so although I will eat them, I don't like things that contain a lot of egg, like omlettes and stuff like that.

I'm looking forward to more recipes!

(Wish I had some to share)

http://sci.rutgers.edu/forum/images/smilies/smile.gifThis sounds great...and pretty quick too! My skill level is that I can cook (not bake!) pretty much anything, BUT I have very little time to put into it, so I usually end up doing the same old..."cook what you know and just leave the meat out" routine! I think I'm going to try making it with Boca Burgers crumbled because they are my favorite substitute. Thanks!! Carol http://sci.rutgers.edu/forum/images/smilies/smile.gif

Piglet sidled up to Pooh from behind. "Pooh!", he whispered. "Yes, Piglet?" "Nothing", said Piglet, taking Pooh's paw. "I just wanted to be sure of you."

Oh! By "bake" I meant, I'm not a good baker...I bake food in the oven, but things like desserts are just not my thing. I wish they were, but I don't have the knack for it! But, I love main dishes I can bake! Carol http://sci.rutgers.edu/forum/images/smilies/smile.gif

Piglet sidled up to Pooh from behind. "Pooh!", he whispered. "Yes, Piglet?" "Nothing", said Piglet, taking Pooh's paw. "I just wanted to be sure of you."

[marmalady]

Okay, now I have an idea where you're going; I'll get some more recipes later today, after work.

Just one quick one, tho - You can do 'Veggie Beefaroni' almost the same way as the stroganoff;

veggie crumbles sauteed with a little onion/garlic and green pepper if you like it; a small can of plain tomato sauce added to the veggie crumbles (* see note below); and cooked for a minute or so; can or jar of your favorite spaghetti sauce; cooked pasta.


* Whenever you're cooking with the veggieburger stuff and you'll be adding a sauce, remember that the veggieburger soaks up a lot of the liquid in a recipe, so compensate by adding a little more liquid either in the form of water, or veggie stock, or the liquid you're adding.

Happy Cooking!

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Tough times don't last - tough people do.

Thank you Marmalady! You are too sweet! http://sci.rutgers.edu/forum/images/smilies/smile.gif

Piglet sidled up to Pooh from behind. "Pooh!", he whispered. "Yes, Piglet?" "Nothing", said Piglet, taking Pooh's paw. "I just wanted to be sure of you."

[marmalady]

Here are some veggie 'substitutes':

Animal ingredient Veggie safe alternative(s)
Buttermilk Curdled soy milk (1 c soy milk + 2 T lemon juice or white vinegar)
Cheese Soy cheese,* nut cheese
Cottage/Ricotta cheese Crumbled tofu, tofu cheese
Eggs Egg substitute, soy eggs, puréed tofu, flaxseed
Gelatin Agar, arrowroot, corn starch, guar gum, xanthan gum
Honey Maple syrup, molasses, succanat
Mayonnaise Tofu mayonnaise
Meat Eggplant, portabello mushrooms, tofu, beans, seitan, tempeh, textured vegetable protein (TVP)
Meat/Chicken stock Vegetable stock, garlic broth, water/wine with soy sauce (1-2 T soy sauce per cup liquid)
Milk Soy milk, rice milk, almond milk, oat milk
Milk chocolate Carob
Protein sources Nuts, beans, tofu, tempeh, (TVP)
Sour cream Tofu sour cream
Sugar (refined white) Natural sugar, succanat, fruit juice
Yogurt Soy yogurt

*Not all soy cheese is vegan - it may contain casein, a milk protein, so be sure to read the list of ingredients.

From this excellent website:

http://veggietable.allinfo-about.com/faq/fq-substitutions.html

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Tough times don't last - tough people do.

http://sci.rutgers.edu/forum/images/smilies/smile.gifMarmalady

Just wanted to let you know that I made the "beef" strogonoff last night and I loved it...quick, easy, yummy, and very filling! My meat-eating hubby liked it too! Good thing, cause it made enough to have leftovers tonight! Thanks! Carol http://sci.rutgers.edu/forum/images/smilies/smile.gif

Piglet sidled up to Pooh from behind. "Pooh!", he whispered. "Yes, Piglet?" "Nothing", said Piglet, taking Pooh's paw. "I just wanted to be sure of you."

[marmalady]

Glad you liked it, Carol! It's been a little nutsy here lately, but I promise I'll get some more up soon.

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Tough times don't last - tough people do.

[Shannon]

Darn it! I was going to finally make the Stroganoff tonight but I was just at the grocery store and I couldn't remember "can of French's mushroom gravy"! I knew it was French's something, and I ended up getting a package of French's Stroganoff Sauce Mix.

So I guess I'll try to make it with this stuff. I hope it works.

[marmalady]

Beaker, don't sweat it! Part of the 'fun' of learning to cook is to be flexible; I'm sure the stroggie will turn out fine - and look, you've created a new recipe!

_____________
Tough times don't last - tough people do.

[marmalady]

Just found this website - looks like some good recipes!

http://vegsource.com/

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Tough times don't last - tough people do.

[marmalady]

Veggie Teriyaki Rice and veggies

1 box 'teriyaki rice'; I think Uncle Ben's makes one, or Goya, or Lipton; cook as directed.

Pkg of frozen oriental vegetables

Teriyaki sauce - Kikkoman is the standard, although store brands are pretty good now.

If you like, some veggie 'chicken' product; Gardenburger makes a 'grilled chicken pattie'; or you could use a burger pattie; thaw it and cut into thin slices.

Heat a skillet to med high, add a little oil, and just throw the frozen veggies right in; stir a little til they're just thawed, add the sliced veggie pattie, and then the rice. Stir it all around, cook just til everything is warm, and add the teriyaki sauce to your taste.

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Tough times don't last - tough people do.

[marmalady]

Okay, I'm on a roll tonite! Beaker's predicament sparked these thoughts:

Build a 'pantry' of stock items you can use in a variety of dishes. Some of the more standard items I have are;

-Tomato Sauce
-Pasta sauce
-French's Mushroom Gravy* http://sci.rutgers.edu/forum/images/smilies/biggrin.gif
-Vegetable broth
-Pasta of all kinds
-soy sauce
-Rice of all kinds - including box mixes - if any of you have access to the 'Goya' products, their boxed rice mixes are pretty good.
Frozen veggies - a must! All kinds, including some of the mixed varieties like the oriental kind. And I always keep a big bag of frozen broccoli pieces on hand, for throwing in an omelet, or adding to pizza, or whatever.
-Canned beans - yes, dried beans are the best, but canned are fine in most things, for a quick soup, or dip, or side dish.
-Canned mushrooms
-Spices, herbs, condiments, hot sauces, or whatever
-mustard, mayo, ketchup

If you keep your pantry pretty well stocked, you have the basics for almost any dinner, and can just build on what you have.

Don't be afraid to experiment!

* I use this - a LOT! Cook up a boca burger, put some gravy over it, and you have 'salisbury steak'! You can dress it up if you like, with some fried onions, garlic powder, and a little dash of red wine.

Or - Cook up some of those 'crumbles', add the gravy, and serve over mashed potatoes.

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Tough times don't last - tough people do.

[Shannon]

Wow! I made it and it actually turned out!http://sci.rutgers.edu/forum/images/smilies/smile.gif

Now I'll check out the Teriyaki recipe. Thanks!

(The only things I have in my pantry that you listed are pasta, soy sauce, spices, mustard, mayo, and ketchup http://sci.rutgers.edu/forum/images/smilies/eek.gif)

[PC]

Hey I'm not a vegetarian, but I think I got a couple of recipes that might help you stay the course! They have cheese in them, but I think they both have enough flavor where you could omit the cheese, or you might possibly use one of those substitutes yall talk about. Also I don't know how the egg and milk substitutes work in baking. Anyway, here goes:

Killer Cornbread
2 cups sifted flour
1/2 cup sugar
7 teaspoons baking powder
2 level teaspoons salt
3 teaspoons garlic powder (or you can use fresh chopped garlic)
2 cups cornmeal
4 eggs
2 cups milk
1/2 cup vegetable shortening
2 cups chopped onion
2 cans cream style corn
4 tablespoons chopped jalepeno peppers
2 cups grated cheddar cheese
This is a wet cornbread mix and should be baked into muffins at a relatively low temperature for cornbread, about 375 degrees

Spinach Enchiladas
This is my recipe that I made up so I don't know exact measurements. I just kind of have plenty of ingredients, eyeball it and throw it together. I'll try to give the proportions of the ingredients, but realize it won't be exact!

1 16 ounce jar green chile enchilada sauce
1 box of frozen spinach (thawed and squeezed dry)
1 medium onion
12 corn tortillas
8 ounces shredded monterrey jack cheese
olive oil (enough to dip tortillas in)

Heat olive oil in skillet and dip tortillas into hot oil quickly on each side just long enough to soften and drain on paper towel. Chop the onion and saute' in olive oil. When onion is softened, add drained spinach to pan and cook just long enough to soften spinach slightly. To each tortilla spread a small amount of sauce, then add a small amount of spinach and onion mixture, then top with monterrey jack cheese and roll. Place all enchiladas in a baking pan and cover with remaining sauce and top with the remaining cheese. Bake at about 350 for 30 minutes more or less, till it looks right to you.

The best green chile sauce that I've ever eaten from a jar or can comes from Albuquerque, New Mexico. They have a website and will deliver it right to your door at a very reasonable price. The green chile has many uses and is a good thing to have on hand as one of your condiments. Great on potatoes. The website is www.505chile.com (http://www.505chile.com).
Hey Piglet, you're from Alabama and I think they eat chicken fried steak in Alabama don't they? I've heard that Portibella mushrooms have a beefy taste and vegetarians use them for a meat substitute. Have you ever tried to chicken fry one of those big mushrooms and make gravy for it? Sounds good. I think I'd try it! http://sci.rutgers.edu/forum/images/smilies/smile.gif

[This message was edited by PC on 10-30-03 at 08:15 PM.]

[This message was edited by PC on 10-30-03 at 08:20 PM.]

[Phillis]

Here are a few of my favorite recipes that are all pretty easy to make and delicious! http://sci.rutgers.edu/forum/images/smilies/smile.gif

Yummy Rice and Beans

1 Tbsp oil
1 medium onion
2 cloves garlic, minced or crushed
2 medium tomatoes, diced
1 medium zucchini, chopped
1/2 tsp oregano
1 16 oz can beans (kidney, black, garbanzo),drained
Salt to taste
Pepper to taste
1 cup shredded Cheddar cheese

Heat the oil in a large skillet, add the onion and garlic, saute them until soft. Add the tomatoes,zucchini and oregano. Cover the skillet and simmer for about 5 minutes or until the veggies are tender-crisp. Add the beans and simmer until mixture is heated through. Season with salt and pepper to taste. Serve over rice (brown rice is best!) and sprinkle cheese over the top.

You can modify this recipe and use whatever veggies you like or have on hand like yellow squash, eggplant, peppers, canned corn, etc. I usually make mine with black beans and it is really good! It's also good to put a little of your favorite salsa over the top.


Whole Wheat Pizza Dough

1 package dry yeast
1 cup warm water
1 Tbsp honey
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tsp salt
Cooking spray

Dissolve yeast in 1/4 cup warm water in a large mixing bowl and let stand for 5 minutes. Combine remaining 3/4 cup warm water with honey and add to yeast mixture, stirring gently. Gradually stir the flours, cornmeal, and salt into the yeast mixture to form a soft dough. Knead for a few minutes until the dough is soft and elastic. Place dough in a bowl, cover, and let rise in a warm place free of drafts for about 30 minutes. Punch dough down and place on pizza pan coated with cooking spray. Enjoy your pizza!


Italian stuffed portabellos

4 large portabellos
3 Tbsp olive oil
1 cup minced onion
3 garlic cloves, minced or pressed
2/3 cup minced red bell peppers (about 2 peppers)
3 Tbsp chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp salt
2 Tbsp bread crumbs

Preheat the oven to 400 degrees. Lightly oil a baking dish. Clean mushrooms and twist off stems.

In a skillet, warm 2 Tbsp oil and saute the onions for about 5 minutes until they begin to soften. Add the garlic and peppers and saute for 5 more minutes. Set aside. In a bowl, mix together the basil, ricotta, mozzarella, Parmesan, salt, and bread crumbs. Stir the veggies into the cheese mixture. Brush the portabellos with the remaining olive oil and place them gill side up in the baking dish. Mound the cheese mixture on each portabello. Bake uncovered for 20-25 minutes until the mushrooms release their juices and the cheese is melted.


I have more but my fingers are tired from typing (and correcting all my typos!). I'll post a few more later!

[This message was edited by Phillis on 11-01-03 at 10:49 AM.]

[Shannon]

PN and Phillis, thanks for posting the recipes. They look great! I think I will try making each one eventually, as I'm so tired of the things I have been making.

I was wondering if anyone has an awesome spaghetti sauce recipe? I've always just warmed up a jar of store bought pre-made sauce, but they taste kind of weird. Some are okay, but I'm really looking for that homemade taste. I don't like a real "meaty" or chunky sauce. Just something real tasty.

[marmalady]

Okay, Beaker, here ya go!

A little preface, before I give the ingredients; anything you make is only as good as the ingredients you put into it; the brands I may recommend might be a little more $$, but worth it in the end!

Marinara Sauce

2 Large cans Muir Glen tomatoes -either whole or diced, doesn't matter

2 cloves of garlic, mashed

1/4 cup dry white wine - Pinot grigio, or chardonnay - NOT 'Holland Cooking Wine' - Bad stuff, bad, bad stuff!!!

About 10 basil leaves, chopped

3-4 tablespoons olive oil

salt/pepper to taste

Heat oil in a skillet (NOT a deep pot!) to medium, add chopped garlic and cook 1 minute. Add the white wine, turn the head to high, and cook til the wine reduces by about half. Add both cans of tomatoes, stir around, and cook at a medium high heat til the moisture starts going away, and the tomatoes begin to break down. Add the basil leaves, stir in, and you're done!

This is about 15 minutes start to finish, and is clean, simple, bright, and VERY Italian!

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Tough times don't last - tough people do.

[Shannon]

Thanks Marmalady! Sounds very simple and delicious.

I only wish I had this recipe a month ago when there was still fresh basil in my garden!

[marmalady]

Beaker - How'd the sauce making go? http://sci.rutgers.edu/forum/images/smilies/smile.gif

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Tough times don't last - tough people do.

[Shannon]

It was great! Even my daughter liked it! Very yummy.

It took me much longer than 15 minutes to make it, but I'm sure that's just because this is all new to me. I'm sure the next time will be much faster.

My only 'complaint' is that I didn't want to dump the left-over wine down the sink, so I drank it. Well, some of it. I rarely drink, and I'm not feeling so good today. http://sci.rutgers.edu/forum/images/smilies/frown.gif http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

It does make a lot, so I have enough in the freezer to have it probably two more times. http://sci.rutgers.edu/forum/images/smilies/smile.gif

Tonight, the portabello mushroom recipe...

[Phillis]

Shannon,

If you still have fresh basil from your sauce, try using it on pizza. It's delicious! What I do is put on my sauce, then right on top of the sauce, put a layer of basil leaves, then put on the rest of your toppings and cheese. It's really, really good!

Hope the mushrooms turn out well.

[marmalady]

Was cruising through my catering menus today, and found these vegetarian wraps; neat sandwich ideas!

Vegetarian Wraps:
- Caesar salad wrap w/romaine, red onion, parmesan cheese, caesar dressing, hard cooked eggs, and tomatoes on vegetable tortilla wrap.

- Tex Mex wrap with shredded lettuce, red onion, rice and black beans, tomatoes, Monterey Jack cheese, and salsa on sun dried tomato tortilla.

- Greek salad wrap with feta, shredded lettuce, tomato, onion, olives, cucumber, and yogurt garlic dressing on spinach wrap.

- Provencal wrap with field greens, shaved parmesan, calamata olives, hard boiled eggs, green beans, tomatoes, and steamed green beans with herbes de Provence vinaigrette on spinach tortilla.

- Primavera wrap with spinach, tomato, steamed zucchini, yellow squash & onion, and mushrooms and shaved parmesan with basil vinaigrette on spinach wrap.


PS - Re the dressings for the sandwiches - use the bottled dressing of your choice - these are all loosey-goosey ideas; expand on them however you want!

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Tough times don't last - tough people do.

[marmalady]

Beaker, The wine will keep corked for a week or two.

_____________
Tough times don't last - tough people do.

[marmalady]

So - How are you all doing with your veggie recipes?

And what do you have planned for Thanksgiving?

_____________
Tough times don't last - tough people do.

[Shannon]

Originally posted by Marmalady:

So - How are you all doing with your veggie recipes?

And what do you have planned for Thanksgiving?

_____________
Tough times don't last - tough people do.

I can hardly believe I'm saying this, but things are going really well. I just made wraps yesterday and they were so good! And my daughter loved it too, so I'm really happy about it.

We'll be going to my parents house for Thanksgiving. They prepare the traditional Thanksgiving dinner. I won't have any turkey of course, but there will be plenty of other things to eat.

More recipes are always welcome! http://sci.rutgers.edu/forum/images/smilies/wink.gif http://sci.rutgers.edu/forum/images/smilies/smile.gif

[marmalady]

Beaker, If you have an "Earthfare" or "Whole Foods" grocery store, go and check out the
'Tofurkey' or the Quorn brand 'roast'. I've made both of them for Matt and hubbie, and they say they're pretty good!

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Tough times don't last - tough people do.

[Shannon]

5 or 6 years ago, my husband (at the time) and a veg friend and I made a tofurkey. They both liked it, but I really didn't care for it. Fairly recently, I tried the Quorn brand and I liked it, but my daughter didn't.

She and I both like the fake turkey deli slices. She'll eat them plain or in sandwiches. I eat them in sandwiches.

Although I don't eat a whole lot of the fake meat stuff, I'm glad I have the option. My Grandpa tried to be a vegetarian back in the 20s. I'm not sure how long it lasted for him.

*grabs knife and rolls off to kill something with meat after reading these posts*

sowwy... http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

[Shannon]

Originally posted by stratman:

*grabs knife and rolls off to kill something with meat after reading these posts*

sowwy... http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/tongue.gif http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

This is exactly why I wanted to do this privately.

[marmalady]

Beaker, I think Strat's just funnin'.

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Tough times don't last - tough people do.

[Shannon]

Originally posted by Marmalady:

Beaker, I think Strat's just funnin'.

_____________
Tough times don't last - tough people do.

And the other day I was wheeling around and a stranger called out to me, "Hey speedy, slow down! You're going to get a ticket!" I know he was just funnin' too, but I just get so tired of the stupid comments. I don't talk about being a vegetarian much so that I don't have to hear comments such as Stratman's. I was thinking this might be a more sensitive crowd to this type of thing, but apparently not.

Oh well. Sigh.

Thanks for the recipes though Marmalady (and everyone else who posted). We just finished off the rest of the spaghetti sauce last night and it was really good!

[Phillis]

Marmalady--I have a catering question for you. We are planning a Christmas open house for about 75 or so people at our new house. It will be a come and go kind of thing from 1-5. I'm planning on just having finger foods and snacks. Stuff like dips with crackers, cheese, fruit, mini-quiches, Christmas cookies, brownies, etc. My question is: how do I figure out how much of all this food I need? Like I said, it will be very casual thing--come and stay or come and leave! But still it is way more people than I've ever had over before. Any tips you might have would be greatly appreciated!

[marmalady]

An ambitious undertaking, Phillis! I - personally - hate open houses from a catering aspect!! This is a menu I did for an open house last Christmas, for about the same number of people:

- 4 dz. southwestern crabcakes w/chipotle cream
(mini crabcakes spiced with southwestern flavor, with a dollop of chipotle cream)

- 6 dz. assorted cheese straws (puff pastry twists in assorted flavors; parm/cayenne,
'everything'/cheddar, fennel/asiago)

- 3-Dip station
(3 pints each, roast garlic/rosemary/white bean dip with olive bread, lemon/artichoke dip with Italiantoasts, and dilly dip with pumpernickel)

- Cheese Station (Brie, Edam, Cabot Cheddar, Emmanthaler Swiss, Mirabo [soft cheese with walnuts], and proscuitto panino [fresh mozzeralla/prosciutto roll]), served with assortedcrackers)

- Roast beef/green peppercorn sauce pinwheels (60 pieces) (Slices of roast beef with a green peppercorn/mustard sauce, wrapped in a flavored flour tortilla and sliced pinwheel style)


- Portobella mushroom and Parmesan foccacia (15 x 11 sheet pan size foccacia, baked with marinated portobella mushrooms and sprinkled with fresh parmesan)

- 'Nibble' bowls
(3 pints each crunchy salted edamame (soy beans), curried chickpeas, and southwest peanuts)

- 36 Mini panini
(mini rolls w/assorted salami, fresh mozzerella,tomato slices, and pesto mayo)

- Bruce Aidell's smoked sausage bites (2 quarts) (choose from either smoked turkey sausage with green chile, and a cilantro/lime dip, or smoked chicken and apple sausage with apricot mustard)

- 4 dz. lemon-marinated tortellini/sundried tomato/basil skewers



Basically you're thinking protein, 'filler-uppers', some with a 'wow' factor, and your budget. I didn't do any desserts, as she had someone bringing those. I'd basically count on 2 brownies per person with some extras, and 3-4 cookies a person depending on their size. Think refrigerator cookies you can prepare now, form into a roll, freeze, and 'slice and bake'. If you want recipes for any of these, I'd be glad to help out.



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Tough times don't last - tough people do.

[This message was edited by Marmalady on 12-02-03 at 07:31 PM.]

[Phillis]

Thanks for the help and suggestions Marmalady! I really appreciate it!

[marmalady]

Phillis - How did the holiday open house go?

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Tough times don't last - tough people do.

[SCI-Nurse]

Here are a few of my favorites (for a lacto-ovo vegatarian primarily):

Crepes a la Jack

1 lg. onion, chopped
1/4 lb. mushrooms, sliced
1 med. clove garlic, minced
3 tb. margarine
2 10 oz. packages of frozen chopped spinach (thawed)
3/4 tsp. salt
1/8 tsp. pepper
1/2 tsp majoram
8 crepes (make your own or buy)
1 pint sour cream
3/4 lb. grated Monterey Jack cheese
Minced parsley

Saute onion, mushrooms and garlic in melted margarine until tender. Drain and squeeze the water out of the spinach. Add spinach, salt, pepper and majoram to the onion mixture and saute briefly. Put 1/8 of mixture onto each crepe, and roll like a burrito (or a blintz) by rolling and folding in the sides. Place, seam side down, into a greased cassarole pan. Spoon sour cream on top, then sprinkle with cheese and parsely. Bake at 350 F for 35 min. and serve hot.

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Cheese Enchiladas

Sauce:
1 quart water
1/3 c. flour
1/3 c. chili powder
1 tsp. salt

Filling:
1-2 finely minced onions
1 lb. cheddar cheese, grated
1 dozen corn tortillas

Mix 1 cup of water with the flour, chili powder and salt. Bring rest of water to a boil and add this mixture. Stir, cooking until slightly thickened.

Warm oil in a frying pan and carefully dip each tortilla briefly in the oil, then into the sauce mix. Place on plate and add grated cheese and onion. Roll and place in a greased cassarole dish. When done, pour remaining sauce over the top, and top with any remaining cheese. Bake at 400 F. until bubbly; about 20 min.

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Chuck's Gazpacho

1 clove garlic, pressed
1 bell pepper, seeded and cored
1/2 onion
1 medium cucumber, peeled
3 Tb. olive oil
3 Tb. wine vinegar
2 tsp. Tobassco sauce
2 tsp. Worchestershire sauce
24 oz. V-8 juice
5 large tomatoes, peeled and cored

Put all ingredients except for 1/2 of the V-8 and tomatoes into a food processor. Process until finely chopped. Pour into a large bowl. Put rest of V-8 and tomatoes into processor and process until tomatoes are in 1/2-1/4" pieces. Add to rest of the ingredients in the bowl. Add salt and pepper to taste. Chill at least 12 hours before serving. Will keep in the frig for a week. Serve with choice of garnishes: cucumber slices, avocado slices, or bay shrimp or crab meat (for the non-vegatarians).

(KLD)

[Ir]

(I'm mostly vegetarian myself. But I couldn't resist this vegetarian recipe: )

Spice the vegetarian well and find a big enough kettle the vegetarian fits in. http://sci.rutgers.edu/forum/images/smilies/wink.gif

[Faye]

How come this post in not in the Food forum?

BTW I'm a vegetarian also, and so are my 5 children. But we have no recepies to share cause we mostly just eat vegie burgers!

[Shannon]

Faye, Marmalady sent me an email and asked if it was okay to move this to the food forum. I said that would be fine with me. I think maybe she forgot to move it. I don't know for sure though.

Happy to hear your kids are vegetarian too! My daughter has no desire to eat meat, and I hope it stays that way.

Alive for 33 years
T4/5 complete for 25 years
Mom for 6 years

[marmalady]

Shannon, Sorry - In the hectic days of the past month, I forgot to move this; I will let Kap and Martha2 know, and ask them to do it.

[Shannon]

I figured that was what probably happened Marmalady. No biggie.

Alive for 33 years
T4/5 complete for 25 years
Mom for 6 years

[marmalady]

Faye, my hubbie and son are vegetarians, and I too take advantage of all the 'vegeburger' products out there! Fortunately companies are getting a little creative, and putting out product that is appealing.

I've used the vegeburgers to make tacos, spaghetti sauce, sloppy joes, and even 'meatball stroganof', and chicken parmesan with the chicken patties. You just need to learn how the stuff cooks - takes a little more oil than real meat does, as there's no fat in the product itself.