Vegetarian & Vegan Recipe Swap

[hippieflowergirl]

Originally Posted by 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).

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

[Linus]

Originally Posted by hippieflowergirl

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

Vegan food dye: http://www.naturesflavors.com/produc...oducts_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

[hippieflowergirl]

Originally Posted by 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

this sounds so good! thank you for sharing it!

[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.

[grenade]

This thread needs a bump.

[Kätzchen]

Here is a great recipe I use to make 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

[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

[Linus]

Originally Posted by 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

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]

Originally Posted by Linus

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.