Vegan/Vegetarian Thread (discussion, recipes, laughs)

[WolfyOne]

Mock Chopped Liver
A Vegetarian Option


A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish.


Ingredients
1 can French style green beans
2 hard boiled eggs
2 medium onions
oil for browning onions
1/4 cup walnuts
salt to taste

Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.

Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms

[Chancie]

Originally Posted by WolfyOne

Mock Chopped Liver
A Vegetarian Option

A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish.

Ingredients
1 can French style green beans
2 hard boiled eggs
2 medium onions
oil for browning onions
1/4 cup walnuts
salt to taste

Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.

Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms

Yum! My mother's Aunt Lillian made this dish and I loved it as a kid.

[nycfem]

Here's a recipe that looks good and simple for Kung Pao Tofu. Any spicy Asian dish with nuts in it, well, count me in

http://shine.yahoo.com/channel/food/...VXoz1CFtDkgKU5

[WolfyOne]

Saag Paneer with Goat Cheese

Serves 6-8


Ingredients
3 Tablespoons olive oil or ghee
1 large onion, diced
2 shallots, minced
2 large cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon garam masala or other curry spice mix
2 pounds spinach, rinsed well and coarsely chopped, or kale, shredded
½ cup water or dry white wine
½ teaspoon salt, or to taste
A few grinds of black pepper, or to taste
2 Tablespoons butter or heavy cream, optional
4 ounces chevre goat cheese, or homemade goat milk farmer’s cheese

Basmati rice, cooked

In a large pot with a heavy bottom, heat the olive oil or ghee on medium-high. Add the onions, reduce the heat to medium-low, and allow to caramelize for 10 minutes. Raise the heat to medium-high again and add the shallots, garlic, and ginger. Sauté for 5 minutes. Add the curry and toast for another 30 seconds.

Add the water or white wine and swish the liquid to deglaze the pot. Add the salt and pepper. Allow the mixture to simmer, uncovered, until the liquid has reduced by about half. Add half of the spinach or kale, cover, simmer for 2-3 minutes. The greens will cook down considerably. Add the other half and fold in the raw greens so that they com in contact with the hot liquid.

Cover again and simmer until tender, another 5-10 minutes. Taste and adjust seasonings as desired.

To serve, spoon rice onto individual dishes and top with the onion and greens mixture. Use a tablespoon to scoop out a portion of goat cheese, then use a smaller spoon to scrape small pieces onto each serving. Eat with a flatbread such as roti, naan, or chapati, if desired, and accompany with raita made with goat or cow yogurt.

[betenoire]

We ate this last night, and I thought it was really great.

The only thing I would do different next time is use a little less of the quinoa, and add extra butternut squash (we went with the squash rather than the sweet potato) and maybe some carrots. It needed a bit more substance. And I might do a little extra ginger, as well.

It smelled AMAZING while it was in the oven, seriously.

Moroccan Chickpea Tagine

4 cups cooked chickpeas, rinsed and drained or 2 cans with liquid
2 cups vegetable stock or water (1 1/4 cups if using canned chickpeas
juice of 1 lemon
2 cups diced sweet potato, sweet or pie pumpkin or butternut squash
1/2 cup quinoa, rinsed
1 onion, chopped
1/4 cup chopped dried apricots
1/4 cup chopped raisins
4 sun-dried tomato halves, thinly sliced
2 slices (1/8 inch) gingerroot, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon hot pepper flakes
sea salt
freshly ground pepper

In the base of a tagine or Dutch oven, combine all but the last 2 ingredients. Bake in a preheated 350°F oven for 1 1/2 hours or until the sweet potato is tender when pierced with the tip of a knife. Season to taste with salt and pepper.

Serves 6.

To cook on the stovetop:
Heat 1 tablespoon of olive oil over high heat in a Dutch oven or large saucepan. Reduce the heat to medium, add the onion and cook stirring frequently for 6-8 minutes or until soft. Add the other ingredients, reduce the heat to low, cover and cook, stirring once or twice, for 45 minutes or until the sweet potato is tender.

[Linus]

Ok. I need an opinion or two. I'm about to do a wworldwind of a tour of Sydney, Singapore and Beijing. I'm tempted to not be vegan/vegetarian on this trip, particularly Beijing and Singapore so I can try local fare (within reason -- I ain't eatin' cat, dog, toad, etc.)I was thinking of sticking with fish/seafood.

Part of me doesn't like doing this as it feels somewhat of a cop-out but this may be the only time I get to these countries. Beijing does have vegan/vegetarian restaurants but they are far and few between (from what Happy Cow shows). I will be checking them out but I don't know if I'll be able to visit them all the time.

What do you think? What would you do?

[violaine]

there wouldn't be any bargaining with my ethics; i would visit local markets in hopes of finding interesting new ingredients to make an amazing vegan dish wherever i was staying during my trip [or else if possible, on the fly- a picnic].


i found this, maybe it will help you?

http://www.veggieplaces.co.uk/vegeta...eijing_cn.html