Vegetarian & Vegan Recipe Swap

[hippieflowergirl]

because vegetarians & vegans are often expected to put up with food that is some kind of frankensteined version of omniverous recipes, i'm looking for yumminess that is something you think you cant live without in your veggie household.

i'll start it with one of my faves

thai lettuce wraps

* fresh romaine lettuce (you can use any wide leaf lettuce you like but
romain is the best for this recipe in my opinion)
* 3 cloves garlic, minced
* 1 thumb-size piece galangal or ginger, grated
* 1 red chilli, de-seeded & finely sliced (optional if you dont like hot food)
* 2 shallots, sliced finely
* 1/2 cup firm or baked tofu, cut into "matchsticks"
* 1 carrot, grated or cut into thin strips
* 4-5 shiitake mushrooms, thinly sliced
* 1/2 cup shredded cabbage (red is very good, but any type will work)
* 3 spring onions, sliced lengthwise into matchstick-like pieces
* 2 cups bean sprouts
* 2 Tbsp. lime juice (more if you want extra for toppings)
* 2 Tbsp. regular soy sauce
* 1 Tbsp. "vegetarian oyster sauce" (available at most Asian food stores)
* TOPPINGS:
* 1 cup fresh basil, roughly chopped if leaves are large
* 1/2 cup fresh dry roasted peanuts, roughly chopped or ground
* OTHER: 2 Tbsp. sesame oil for stir-frying

Preparation:

1. Drizzle small amount of oil into a wok or large frying pan over medium-high heat. Add garlic, galangal or ginger, chili, and shallots. Stir-fry one minute or until fragrant. Add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.
2. Add tofu, carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce and oyster sauce. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan and add the bean sprouts and stir-fry briefly to heat. Then mix ingredients together.
4. Remove from heat and do a taste test for salt, adding soy or vegetarian oyster sauce if more saltiness is desired.
5. Put washed lettuce leaves, sir-fried filling, and the toppings in separate bowls/plates.
6. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap/curl up and eat. (definitely finger food so have lots of napkins/paper towels on hand.)

[weatherboi]

Stuffed Green Peppers
Yields 8 half peppers.

4 green peppers
1 cup cooked brown rice
1 block firm tofu
2 cups veggie broth...may need more or less.
1/4 cup vegan worstershire sauce
4 cloves of roasted garlic mashed up
1/2 of a large onion
1 med size carrot
1/2 lb of whatever shroom is in my fridge at the time
2 cups whatever vegan cheese I have in the fridge.
1 Tbls. Olive oil (cold pressed)
Salt and Pepper for seasoning if needed.


1-Marinate 1 block of firm tofu in an equal mix of vegetable broth and vegan worstershire sauce. 30 minutes to an hour.
2-Prepare peppers by cutting length wise in half. Clean seeds out. Lighly salt and pepper. You can blanch them before stuffing if you like them on the soft side.
3-Finley dice onion. Grate carrot. Chop shrooms into small chop size. Lighlt sweat these veggies in a small amount of olive oil. Just enough to wet the botom of the pan. Once done place in a bowl off the side.
4-Remove and drain tofu. Pat dry. Chop tofu into small, small, small size. Place in bowl with veggies.
5-Add 1 cup and 1/2, cooked brown rice in bowl.
6-Peel and seed 1 large tomato. Rough chop into quarter size pieces.Add to bowl.
7-Start mixing ingredients together. Toss in half of the cheese. Season with pepper, fresh roasted garlic and maybe salt. Mixture should kinda stick together.
8-Stuff peppers and place in any king of pan. Pour about 1/4 to 1/2 inch of veg broth into bottom of pan.
9-Bake in oven set at 425 degrees for about 30-60 minutes depending on whether or not the peppers were pre blanched.
10-Before removing from oven, sprinkle veggie cheese on top and broil till desired bubbly doneness.
11-Remove from oven and let set for 5 minutes. Then enjoy!!

[violaine]

:rudreindeer::xmascandle:

http://www.ivu.org/

maybe someone will find a new recipe- or other information as the link above is rather inclusive for vegetarian resources.

thank you for the new recipe thread :penguin:

going to make lunch now!

best,
belle

[Hudson]

because vegetarians & vegans are often expected to put up with food that is some kind of frankensteined version of omniverous recipes, i'm looking for yumminess that is something you think you cant live without in your veggie household.

I'm not vegetarian but I'm always interested in more veg recipes. Mostly I'm just impressed by anyone who uses frankenstein as a verb.

[hippieflowergirl]

I'm not vegetarian but I'm always interested in more veg recipes. Mostly I'm just impressed by anyone who uses frankenstein as a verb.

:batty: you should see what i can do with 'zombify' and 'vampired' :zombie:

[Hudson]

Hey, does anyone have any good kale recipes? I eat it raw in salads but I'm looking for ways to incorporate it into other dishes besides salads & soups. I found a pretty good looking kale and potato gratin but I've not tried it yet.

Thanks,
Hudson

[weatherboi]

1 bunch chopped kale
1/4 cup natural peanut butter
1 tablespoon vegetable oil (or spritz of non-stick spray)
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/3 chopped onion
1 garlic clove
1/4 cup vegetable broth or water
Salt and pepper to taste
Directions:

In a pan, heat vegetable oil. Fry garlic and onions, until translucent.

Meanwhile, in a bowl, mix peanut butter, broth/water, and spices until the peanut butter has dissolved, and it has turned saucy.

Add kale to the pan, and cook until the leaves are dark green and wilted.

Add the peanut butter sauce to the pan. If it is too dry, add broth/water to reach desired consistency.

[weatherboi]

Kale (any amount)
Frozen soybeans (1/4 the amount of the kale)
salt: about half a handful (optional but recommended)
cooking oil
soy sauce

Directions:

Wash and finely chop the kale.
Add a whole lot of salt and press (with some sort of weight), refrigerated, for at least 4 hours.
Thoroughly wash off the salt and drain. Heat up the cooking oil in a wok while you're doing this and start some water boiling for the soybeans.
Boil the soybeans, covered, for about 5 minutes; drain.
Stir-fry the kale. Add the soybeans. Add soy sauce (to taste). Stir-fry for about ten minutes. You can eat this either by itself (makes a great snack) or served over cooked rice.

[Hudson]

ha, of course i fail to mention no soybeans (although i love them)
due to the fatty sterols. maybe i could substitute another bean?
i will definitely try these weatherboi, thank you! i especially love the
combination of spicy and peanutty.

[weatherboi]

go for a chickpea...it is firm like soybean...it is about the texture as much as taste.

[hippieflowergirl]

ha, of course i fail to mention no soybeans (although i love them)
due to the fatty sterols. maybe i could substitute another bean?
i will definitely try these weatherboi, thank you! i especially love the
combination of spicy and peanutty.


i agree with the boi of weather ...chickpeas would be superyum. another kind that comes to mind is fava beans (if you can resist the hannibal lector noises that is.) :hiding:

[Linus]

I'll have to add some of my recipes when I get back to NYC. I'll be making my vegan red velvet cake this week for K's mom. We'll see how much she likes it (K's mom is an omnivore).

[hippieflowergirl]

I'll have to add some of my recipes when I get back to NYC. I'll be making my vegan red velvet cake this week for K's mom. We'll see how much she likes it (K's mom is an omnivore).


i feel like a schmo for asking but...what makes it red? :deepthoughts:

[Linus]

i feel like a schmo for asking but...what makes it red? :deepthoughts:

Vegan food dye: http://www.naturesflavors.com/product_info.php?cPath=72&products_id=5587

[hippieflowergirl]

does anyone "speak eggplant"? everytime i try something it ends up either slimy or rubbery.

i'm also looking for a reasonable vegan substitute for cheese that tastes good. is there such a thing? and dont give me any of that, "it's good but it wont melt" business. if it dont melt, it aint cheese.

lastly, i used to be able to buy this really great garlic spread that came in a plastic bottle (like the OF/OS ketchup & mustard bottles at burger joints...squeezy style...they were red & yellow...remember those?). the bottle was clear and the label was white with red or green writing. it was a greek or maybe middle eastern company and the garlic was INTENSE! sound familiar to anyone? i remember seeing it in seattle. i've never seen it here in hippieville

[NotYourTypicalFemme]

My oldest daughter is a Vegetarian so i always try to cook her something that she will eat and found a a recipe that i thought i would share after reading all the post

Roasted Ratatouille with Beans and cheese
1 onion chopped
1 eggplant peeled and cut into 1' pieces
1 zucchini, peeled and cut into 1' pieces
1 red bell pepper, cut into 1' pieces
2 tablespoons canola oil
1 can ( 15 ounces) chickpeas, rinsed and drained
1 cup marinara sauce
1 tablespoon balsamic vinegar
3/4 cup part-skim ricotta cheese

1) preheat oven to 400 degrees , coat baking sheet with cooking spray, toss the onion,eggplant, zucchini, pepper, and oil in a large bowl. place on baking sheet and roast for 25 to 30 minutes. turning once or browned and tender

2) Heat chickpeas and marinara sauce in a large microwaveable bowl ( i use the stovetop) covered on high heat for 1 to 2 minutes, or until hot, stir in the vinegar and roasted vegetables.

3) divide amoung 4 plates and top each with 3 tablespoons of ricotta cheese

makes 4 servings

[Linus]

does anyone "speak eggplant"? everytime i try something it ends up either slimy or rubbery.

i'm also looking for a reasonable vegan substitute for cheese that tastes good. is there such a thing? and dont give me any of that, "it's good but it wont melt" business. if it dont melt, it aint cheese.

lastly, i used to be able to buy this really great garlic spread that came in a plastic bottle (like the OF/OS ketchup & mustard bottles at burger joints...squeezy style...they were red & yellow...remember those?). the bottle was clear and the label was white with red or green writing. it was a greek or maybe middle eastern company and the garlic was INTENSE! sound familiar to anyone? i remember seeing it in seattle. i've never seen it here in hippieville

What eggplant recipes have you tried?

As for cheese, that one has been difficult but I've heard some from the UK are good. If you're looking for a grated Parmesan substitute look at nutritional yeast. It has a nutty flavour but my g/f swears by it (it doesn't do much for me).

For your garlic sauce: http://garlicsauce.com/default.aspx ??

[hippieflowergirl]

What eggplant recipes have you tried?

As for cheese, that one has been difficult but I've heard some from the UK are good. If you're looking for a grated Parmesan substitute look at nutritional yeast. It has a nutty flavour but my g/f swears by it (it doesn't do much for me).

For your garlic sauce: http://garlicsauce.com/default.aspx ??

OMG Linus! THANK YOU SO MUCH!!! Karam's Garlic Sauce! how did you figure it out from my lame description. thanx also for the nutritional yeast idea. i'd forgotten how much i like the flavor. i used to put it on popcorn as a substitute for butter & salt.

the 2 eggplant recipes i have are for a parmigiana style eggplant and a baked eggplant with tofu (which is truly reprehensible if i do say so myself...and i do). the cookbook i have doesnt seem to think eggplant is worth mentioning for some reason and the online recipes i've found all rely on cheese. it's not that i dont love cheese...too much in fact...i just want some different options.


:hippie:

[hippieflowergirl]

My oldest daughter is a Vegetarian so i always try to cook her something that she will eat and found a a recipe that i thought i would share after reading all the post

Roasted Ratatouille with Beans and cheese
1 onion chopped
1 eggplant peeled and cut into 1' pieces
1 zucchini, peeled and cut into 1' pieces
1 red bell pepper, cut into 1' pieces
2 tablespoons canola oil
1 can ( 15 ounces) chickpeas, rinsed and drained
1 cup marinara sauce
1 tablespoon balsamic vinegar
3/4 cup part-skim ricotta cheese

1) preheat oven to 400 degrees , coat baking sheet with cooking spray, toss the onion,eggplant, zucchini, pepper, and oil in a large bowl. place on baking sheet and roast for 25 to 30 minutes. turning once or browned and tender

2) Heat chickpeas and marinara sauce in a large microwaveable bowl ( i use the stovetop) covered on high heat for 1 to 2 minutes, or until hot, stir in the vinegar and roasted vegetables.

3) divide amoung 4 plates and top each with 3 tablespoons of ricotta cheese

makes 4 servings


this sounds so good! thank you for sharing it!

:hippie:

[hippieflowergirl]

this is one of my very favorite winter recipes

1 tablespoon of corn oil divided in half - you can put a few drops of sesame oil in as well if you like the nutty flavor (it enhances the flavor of the mushrooms but use it sparingly...1/4tsp or less is enough)

1 medium red onion, chopped

4 cups fresh sliced mushrooms (mix morel, portabella, crimini and oyster mushrooms for a really yummy combo)

2 cups yellow crookneck squash chopped into bite sized chunks

3 cloves garlic, pressed (dont chop, just smash the heck out of the cloves or put them through a press to release the oil)

1/2 teaspoon dried thyme

1 & 1/2 cup washed barley

9 cups vegetarian/vegan broth
(if you make your own, roast the veggies beforehand to bring out their flavors. i put mine in a large tupperware style bowl, add whatever herbs/spices i like as well as 1/2tsp of olive oil, put the lid on, shake them up and then spread them out onto a cookie sheet covered in tin foil for roasting)

salt and pepper to your taste

2 tablespoons chopped fresh or 1 tablespoon dried dill
~~~~
*1 tablespoon dry sherry (optional)
*2 tablespoons dry white wine (optional)
*both sherry & wine can be replaced by adding a combination of 1 tablespoon of stone ground mustard and 1 teaspoon of honey just before serving - taste and decide if you want to add more)
~~~~

the first few minutes of the recipe requires high heat in order to sear the veggies a bit so keep an eye on your pan in case you need to lower the temperature to keep the oil from getting too hot/smoking.

in a deep frying pan or wok, quickly saute the onion in half the corn oil until it's translucent. add the squash and saute for 2 more minutes - try to sear/brown the squash on at least one side. add the mushrooms, garlic and thyme (and sesame oil if desired) and saute another 3 minutes. empty ingredients into a bowl and set aside.

pour the washed barley and the rest of the corn oil into the pan/wok and stir it over the heat for 3 minutes. add broth and bring to a full boil. reduce to simmer for 35 minutes. add the veggie mixture to the barley and broth and continue at a simmer for 5 minutes. add in the sherry and wine (or the mustard and honey substitute) and season with salt and pepper to taste.

add the dill just before serving.

serve with salad & vinaigrette and your favorite foccacia, bread sticks or savory breads for an extra hearty meal.

:hippie:

[weatherboi]

You choose your own vegan filling. I used a spinach tofu shallot filling. Juat make sure it is not too wet.
Sauce choices range...I am making a sundried tomato pesto with macadamia nuts...yummm.

Pasta
1 cup Flour of choice...I made it with rice flour.
3 tsp unfiltered oil...I used a mixture of walnut and olive oil.
1/4 cup water
1/4 cup veggie broth

Directions:Combine everything together in a bowl. Form into the shape of a ball and let sit one hour wrapped in a towel.

I use a pasta machine...hand crank...but for those who wanna roll out their own pasta here ya go:

Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is to make sure you rolled the dough out very thin.
Cut out your ravioli shapes and fill with the filling. Place the top part of the ravioli over the filling and close with a fork.
Put your ravioli into the salty boiling water and cook. They are ready when they come floating to the top.

When ready to serve, put a layer of sauce on the plate and lay the raviolis on top

[Pixie]

Black Bean Burger


1 15 ounce can black beans, drained
1/2 onion, chopped
1 tbsp salsa
1/2 yellow bell pepper,
1/2 tsp cayenne pepper
1 "egg" (Ener-G egg replacer)
olive oil for frying
Mash the beans in a large bowl and add remaining ingredients, mixing until well combined. Press firmly to form into patties and lightly fry in oil.

I put these on flat bread but you can use what you like, and top it off with tomatos, lettuce, and I had a roasted tomato vinagrette but its more to your taste and desire at that point

[violaine]

Baked Vegan Donuts

Ingredients:
1 cup all-purpose flour [i use a combo of oat, chickpea, sorghum, fava, and sometimes, white rice]
1/2 cup sugar [can subsitute with yacon, agave, chopped dates, figs, et c.]
1 1/2 teaspoons baking powder [i use ener-g baking powder replacer - no high sodium]
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon (I was out of nutmeg, so I used all cinnamon & more than a shake!)
1/2 cup soymilk [or subsitute / mix with - almond, coconut, rice]
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
Egg replacer for 1 egg (I used Ener-G Egg Replacer.)
4 tablespoons Earth Balance or other vegan margarine

Instructions:
Preheat oven to 350º F.

In a large bowl, combine dry ingredients with a whisk to mix thoroughly.

In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. You should be able to stick your finger in the mixture without burning yourself. Don't make this too hot for the dough!

Add wet to dry & mix until just combined, forming a soft spongy dough.

Using a tablespoon measure, scoop out dough into an ungreased nonstick mini donut pan & smooth out the tops of them. If using a regular sized donut pan (like I did), fill them until just below the rim. Make sure not to overfill them or they'll have uneven muffin tops. If you under fill them, they'll be skimpy, but still edible.

Bake them for 12 minutes or until a tester comes out clean.

Invert the hot pan over a cooling rack to release the donuts & allow them to cool completely before decorating.

[Chancie]

stolen from boston.com (http://articles.boston.com/2006-04-05/ae/29249217_1_farfel-white-mushrooms-onion)

Vegan Farfel Kugel


3.5 cups of matzo farfel
the equivalent of two eggs of egg replacer
finely chopped carrot
finely chopped celery
finely chopped mushrooms
finely chopped onions
paprika, salt and pepper
vegetable broth


1. Set the oven at 350 degrees. Oil a 9-by-13-inch baking dish.

2. Saute the vegetables until they are nice and soft and they smell delicious. I use a little vegetable oil but you could use a non stick pan. I spray cooking oil in the pan too.

3. Mix the egg replacer, the paprika and the salt with the farfel and the vegetables. You can use water or vegetable broth if the mixture seems dry.

4. Pour the mixture into the pan. Bake, uncovered, for 45 to 50 minutes or until set and golden. Cool slightly before cutting into squares.

This recipe is very forgiving. I have made this kugel for full time vegans, and they have been very happy to eat it.

[Chancie]

stolen from boston.com (http://articles.boston.com/2006-04-05/ae/29249217_1_farfel-white-mushrooms-onion)

Vegan Farfel Kugel

<snip>

This recipe is very forgiving. I have made this kugel for full time vegans, and they have been very happy to eat it.

And you really need a boy to do the chopping.

[violaine]

http://www.house-foods.com/tofu/tofu_shirataki.aspx

[Ebon]

stolen from boston.com (http://articles.boston.com/2006-04-05/ae/29249217_1_farfel-white-mushrooms-onion)

Vegan Farfel Kugel


3.5 cups of matzo farfel
the equivalent of two eggs of egg replacer
finely chopped carrot
finely chopped celery
finely chopped mushrooms
finely chopped onions
paprika, salt and pepper
vegetable broth


1. Set the oven at 350 degrees. Oil a 9-by-13-inch baking dish.

2. Saute the vegetables until they are nice and soft and they smell delicious. I use a little vegetable oil but you could use a non stick pan. I spray cooking oil in the pan too.

3. Mix the egg replacer, the paprika and the salt with the farfel and the vegetables. You can use water or vegetable broth if the mixture seems dry.

4. Pour the mixture into the pan. Bake, uncovered, for 45 to 50 minutes or until set and golden. Cool slightly before cutting into squares.

This recipe is very forgiving. I have made this kugel for full time vegans, and they have been very happy to eat it.

I like saying it. I think I might give this a try and the ravioli that weatherboi suggested. I wonder if I could do it with whole wheat flour.

[violaine]

i made a giant pot of veggie stock over the weekend pet sitting, and decided to make brown rice [with the stock, of course]. thawed out frozen tofu [freezing changes texture]. drained/squeezed out tofu, browned in cast iron skillet with veggies, shallot and garlic, set aside. made a cornbread using -coconut/almond milk- and turned 1/4 of it into crumbs. combined all ingredients with more veg broth, and egg replacer. result:

vegan loaf with fresh sage, heirloom tomatoes, and romaine lettuce w/squeeze of lime.

[Chancie]

I've been eating a vegan dinner once or twice a week.

I use my rice cooker to make brown rice.

I saute an entire bag of frozen red and green pepper strips with a few cubes of frozen garlic.

While the peppers are sauteeing, I boil water for frozen yucca,

When the water is boiling,

I throw in the whole bag of yucca, which takes about 17 minutes.

When the peppers are nice and soft, and the house smells delicious,

I throw in a can of pinto beans.

While the beans are heating, and the yucca is cooking,

I microwave equal parts lemon juice and olive oil with a few cubes of frozen garlic and salt and pepper for one minute.

This meal is incredibly easy and unbelievably delicious.

It makes dinner for two and leftovers for one person's lunch. :tea:

[grenade]

This thread needs a bump.

[Kätzchen]

Same here, this thread needs a bump.


I am having roasted vegetables tonight for supper. I'm going to make them, just like the guy does it in the video. Check out how he whacks the whole clove of garlic on the table. LOL, that made my cooking life easier, just seeing how he did that.

5vt83q7CNZY


For those of you who might want to try this out, I learned about ETEE (which stands for: Everything Touches Everything Else). It's an organic product which is used to help food products stay fresh in the fridge or in your lunch bag or can be used to cover a jar of water (…). I'm going to buy some, because I want to quit using plastic (saran wrap or Tupperware containers or plastic containers of any type), something fierce.

It's pretty cool that this product is made in Toronto, Canada. I like it even better that foods are safer, stored in earth friendly materials.

TO See what ETEE is, click the ~~>>>>>> LINK (https://www.shopetee.com/) <<<<<<<~~

[Kätzchen]

https://i.pinimg.com/236x/f6/6e/5c/f66e5c44573aaa27a7d02f33a445e593--baked-squash-baked-butternut-squash.jpg?nii=t


Here is a great recipe I use to make Roasted Butternut Squash Risotto (https://thehiddenveggies.com/vegan-roasted-butternut-squash-risotto/).

I bake a whole butternut squash, but split it in half and scoop the squash out with a mini-melon-ball scoop. Once the risotto is done, I stuff the halved squash shells with the risotto, then bake the risotto-filled squash shells for about another half hour. It is simply delicious.

Bon Appétit