Vegan/Vegetarian Thread (discussion, recipes, laughs)

Kenna · 11-05-2010, 07:56 PM

Can anyone help a Gal out?
I have 2 huge paper bags FULL of green tomatoes...if the plants survive the frost, I might have more later.... I need a really good recipe for Green Tomato Relish or Salsa that does not call for hot peppers or bell peppers.

We had dinner at Moe's one evening, and REALLY enjoyed their Relish/Salsa (not sure which it was, but it was YUMMY!!)... I hope to make something similar since it didn't burn my belly like regular salsa. I'd love to can or freeze some.

Calling all good cooks....
THANKS!!!

Kenna · 11-08-2010, 10:14 PM

Quote:

Originally Posted by Sweet

Can anyone help a Gal out?
I have 2 huge paper bags FULL of green tomatoes...if the plants survive the frost, I might have more later.... I need a really good recipe for Green Tomato Relish or Salsa that does not call for hot peppers or bell peppers.

We had dinner at Moe's one evening, and REALLY enjoyed their Relish/Salsa (not sure which it was, but it was YUMMY!!)... I hope to make something similar since it didn't burn my belly like regular salsa. I'd love to can or freeze some.

Calling all good cooks....
THANKS!!!

*HAPPY DANCE!!! HAPPY buttwiggle DANCE!!!*

I found a fantastic recipe for Tomatillo Salsa Verde, where I used my green tomatoes instead of tomatillos. It turned out AMAZING, FANdamnTASTIC!!! Very yummy and I think even better than Moe's.

I "tweaked" a few things to get the spices "to taste", added a splash of apple cider vinegar, and I did finally settle to use a couple hot peppers. I'm so tickled with how it turned out!! I made three batches tonight for freezing...but my housemate said it won't be in the freezer for very long!! I have a lot more to make, but just wanted to report back and thank all those who gave me ideas.

It was SO EASY to make. I like it with Wheat Thins....
Here's where I found the recipe... http://www.shewearsmanyhats.com/2010...-verde-recipe/

WolfyOne · 11-14-2010, 03:55 PM

Torzelli (Deep-fried curly endive)
Recipe slightly adapted from Joyce Goldstein's Cucina Ebraica: Flavors of the Italian Jewish Kitchen.
Serves 4-6.

1 large head of curly endive
Safflower oil (for deep frying)
2 eggs
4 Tablespoons water
3/4 cup unbleached flour (or more as needed for dipping)
Salt and pepper
Zest of two lemons

Wash endive thoroughly to remove any dirt. If it's a particularly large head of endive, cut it in half and store the rest for later use. Chop the endive roughly into approximately 3-inch pieces.

Drop endive into a pot of salted boiling water and cook for 2-3 minutes, until the leaves are slightly softened, but not wilted or mushy. Drain, remove excess moisture with a towel, and allow to dry.

Pour 2 inches of oil in a saucepan. Heat over medium-high heat to 375 degrees. Meanwhile, beat eggs and water together in a bowl and set aside. Spread flour on a plate and set aside.

When oil is hot, dip endive pieces one at a time into egg wash, then dip in the flour. Slip battered endive into oil in batches and deep-fry for about 3-4 minutes, turning with tongs until golden.

Transfer to paper towels and allow to drain. Sprinkle liberally with salt, pepper, and lemon zest and serve immediately.

WolfyOne · 11-15-2010, 09:52 AM

Food and Wine magazine has some wonderful meatless recipes all the time. I get email from them
and would like to share a link to some salad recipes they put out for the upcoming holiday.

http://www.foodandwine.com/slideshow...sgiving-salads

WolfyOne · 11-29-2010, 12:01 PM

This recipe sounds real simple and quick to make

Ingredients
Dumplings 5 ounces baby spinach (5 packed cups)
5 ounces firm tofu, cut into 1/4-inch dice
2 1/2 tablespoons cornstarch
2 small jalapeños, seeded and minced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons Asian sesame oil
Salt and freshly ground pepper
About 45 square wonton wrappers (from 1 package)

Dipping Sauce 1/4 cup plus 2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon honey

Directions
MAKE THE DUMPLINGS Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling.

MAKE THE DIPPING SAUCE In a small serving bowl, stir the soy sauce with the vinegar and honey.
Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

WolfyOne · 11-29-2010, 12:08 PM

And yet another easy recipe
I'm a fan of all kinds of noodles and veggies
Some days I just like to go meatless

Ingredients
Four 1.75-ounce packages dried cellophane noodles
2 tablespoons sesame seeds
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons Asian sesame oil
6 ounces jicama, peeled and julienned
2 medium carrots, julienned
2 scallions, thinly sliced
1 medium cucumber—peeled, seeded and cut into 1/3-inch dice
1 jalapeño, seeded and minced
1 cup mung bean sprouts
Salt and freshly ground pepper
1/2 cup chopped roasted salted peanuts

Directions
Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; drain. Using scissors, cut the noodles into 6-inch lengths.

In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil.

Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain. Return the noodles to the pot, fill it with cold water, then drain again. Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve.

nycfem · 01-02-2011, 08:12 PM

Here's a yummy looking recipe for a peanut flavored soba noodle dish with tofu. It looks easy to make and delicious!

http://www.prevention.com/health/wei...012281eac____/

11-14-2010, 03:55 PM	#3
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,392 Times in 4,138 Posts Rep Power: 21474858	Torzelli (Deep-fried curly endive) Recipe slightly adapted from Joyce Goldstein's Cucina Ebraica: Flavors of the Italian Jewish Kitchen. Serves 4-6. 1 large head of curly endive Safflower oil (for deep frying) 2 eggs 4 Tablespoons water 3/4 cup unbleached flour (or more as needed for dipping) Salt and pepper Zest of two lemons Wash endive thoroughly to remove any dirt. If it's a particularly large head of endive, cut it in half and store the rest for later use. Chop the endive roughly into approximately 3-inch pieces. Drop endive into a pot of salted boiling water and cook for 2-3 minutes, until the leaves are slightly softened, but not wilted or mushy. Drain, remove excess moisture with a towel, and allow to dry. Pour 2 inches of oil in a saucepan. Heat over medium-high heat to 375 degrees. Meanwhile, beat eggs and water together in a bowl and set aside. Spread flour on a plate and set aside. When oil is hot, dip endive pieces one at a time into egg wash, then dip in the flour. Slip battered endive into oil in batches and deep-fry for about 3-4 minutes, turning with tongs until golden. Transfer to paper towels and allow to drain. Sprinkle liberally with salt, pepper, and lemon zest and serve immediately. __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

11-15-2010, 09:52 AM	#4
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,392 Times in 4,138 Posts Rep Power: 21474858	Food and Wine magazine has some wonderful meatless recipes all the time. I get email from them and would like to share a link to some salad recipes they put out for the upcoming holiday. http://www.foodandwine.com/slideshow...sgiving-salads __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

11-29-2010, 12:01 PM	#5
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,392 Times in 4,138 Posts Rep Power: 21474858	This recipe sounds real simple and quick to make Ingredients Dumplings 5 ounces baby spinach (5 packed cups) 5 ounces firm tofu, cut into 1/4-inch dice 2 1/2 tablespoons cornstarch 2 small jalapeños, seeded and minced 1 1/2 tablespoons soy sauce 1 1/2 teaspoons Asian sesame oil Salt and freshly ground pepper About 45 square wonton wrappers (from 1 package) Dipping Sauce 1/4 cup plus 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 teaspoon honey Directions MAKE THE DUMPLINGS Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot. Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper. Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling. MAKE THE DIPPING SAUCE In a small serving bowl, stir the soy sauce with the vinegar and honey. Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce. __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

11-29-2010, 12:08 PM	#6
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,392 Times in 4,138 Posts Rep Power: 21474858	And yet another easy recipe I'm a fan of all kinds of noodles and veggies Some days I just like to go meatless Ingredients Four 1.75-ounce packages dried cellophane noodles 2 tablespoons sesame seeds 1/4 cup plus 2 tablespoons soy sauce 3 tablespoons honey 3 tablespoons Asian sesame oil 6 ounces jicama, peeled and julienned 2 medium carrots, julienned 2 scallions, thinly sliced 1 medium cucumber—peeled, seeded and cut into 1/3-inch dice 1 jalapeño, seeded and minced 1 cup mung bean sprouts Salt and freshly ground pepper 1/2 cup chopped roasted salted peanuts Directions Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; drain. Using scissors, cut the noodles into 6-inch lengths. In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil. Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain. Return the noodles to the pot, fill it with cold water, then drain again. Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve. __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

11-05-2010, 07:56 PM	#1
Kenna Senior Member How Do You Identify?: Fiery, Sassy, Tough As Nails, Femme Tomboy Preferred Pronoun?: She Relationship Status: I am your favorite hello and hardest goodbye. Join Date: Nov 2009 Location: NC & CO Posts: 4,806 My Photo Gallery Thanks: 4,624 Thanked 12,192 Times in 3,779 Posts Rep Power: 21474856	Can anyone help a Gal out? I have 2 huge paper bags FULL of green tomatoes...if the plants survive the frost, I might have more later.... I need a really good recipe for Green Tomato Relish or Salsa that does not call for hot peppers or bell peppers. We had dinner at Moe's one evening, and REALLY enjoyed their Relish/Salsa (not sure which it was, but it was YUMMY!!)... I hope to make something similar since it didn't burn my belly like regular salsa. I'd love to can or freeze some. Calling all good cooks.... THANKS!!!

01-02-2011, 08:12 PM	#7
nycfem Moderator How Do You Identify?: femme sub Preferred Pronoun?: Baby Grrl Relationship Status: Attached Join Date: Nov 2009 Location: NYC Posts: 6,794 My Photo Gallery Thanks: 52,987 Thanked 21,427 Times in 5,101 Posts Rep Power: 21474855	Here's a yummy looking recipe for a peanut flavored soba noodle dish with tofu. It looks easy to make and delicious! http://www.prevention.com/health/wei...012281eac____/