Post your vegetarian recipes here!

Shannon · 10-05-2003, 12:08 PM

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 · 10-05-2003, 12:37 PM

This isn't a recipe, but if you are interested, here is a link to some benefits of a vegetarian diet.

Shannon
33 year old T4/5 complete
25 years post

lilsister · 10-05-2003, 04:24 PM

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 · 10-05-2003, 07:37 PM

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

Shannon
33 year old T4/5 complete
25 years post

marmalady · 10-06-2003, 04:37 PM

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.
******************************

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!

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

Shannon · 10-07-2003, 04:51 PM

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 · 10-08-2003, 05:46 AM

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.

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

Shannon · 10-08-2003, 08:29 AM

Quote:

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 · 10-18-2003, 01:58 AM

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 · 10-18-2003, 06:14 PM

Quote:

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.

10-05-2003, 12:08 PM	#1
Shannon Senior Member Join Date: Jul 2002 Location: Oregon Posts: 2,947	Post your vegetarian recipes here! 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

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10-05-2003, 12:37 PM	#2
Shannon Senior Member Join Date: Jul 2002 Location: Oregon Posts: 2,947	This isn't a recipe, but if you are interested, here is a link to some benefits of a vegetarian diet. Shannon 33 year old T4/5 complete 25 years post

10-05-2003, 04:24 PM	#3
lilsister Senior Member Join Date: Jan 2003 Location: Madison,Wisconsin, USA Posts: 1,484	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!?!

10-05-2003, 07:37 PM	#4
Shannon Senior Member Join Date: Jul 2002 Location: Oregon Posts: 2,947	I don't know lilsister! I hope someone can help. Shannon 33 year old T4/5 complete 25 years post

10-06-2003, 04:37 PM	#5
marmalady Senior Member Join Date: Aug 2001 Posts: 3,988	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. **************************** 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! _____________ Tough times don't last - tough people do.

10-07-2003, 04:51 PM	#6
Shannon Senior Member Join Date: Jul 2002 Location: Oregon Posts: 2,947	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.

10-08-2003, 05:46 AM	#7
marmalady Senior Member Join Date: Aug 2001 Posts: 3,988	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. _____________ Tough times don't last - tough people do.

10-18-2003, 01:58 AM	#9
ohiochica Senior Member Join Date: Aug 2003 Location: Youngstown Ohio usa Posts: 379	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.....