Vegetarian & Vegan Recipe Swap

hippieflowergirl · 12-18-2009, 02:48 AM

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 · 12-18-2009, 08:53 AM

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 · 12-18-2009, 01:08 PM

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

going to make lunch now!

best,
belle

Hudson · 12-18-2009, 01:21 PM

Quote:

Originally Posted by 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'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 · 12-18-2009, 07:42 PM

Quote:

Originally Posted by Hudson

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.

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

Hudson · 12-18-2009, 07:58 PM

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 · 12-18-2009, 08:16 PM

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 · 12-18-2009, 08:22 PM

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.

12-18-2009, 02:48 AM	#1
hippieflowergirl Member How Do You Identify?: ~ Preferred Pronoun?: ~ Relationship Status: ~ Join Date: Nov 2009 Location: ~ Posts: 424 My Photo Gallery Thanks: 461 Thanked 466 Times in 176 Posts Rep Power: 274205	Vegetarian & Vegan Recipe Swap 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.)

12-18-2009, 08:53 AM	#2
weatherboi Infamous Member How Do You Identify?: Owned boy Preferred Pronoun?: Hey boy!!! Relationship Status: counting freckles slowly under Her direction!!! Join Date: Nov 2009 Location: i have 2 sets of geographic coordinates!!! Posts: 6,097 My Photo Gallery Thanks: 26,797 Thanked 12,559 Times in 2,993 Posts Rep Power: 21474857	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!!

12-18-2009, 01:08 PM	#3
violaine Timed Out How Do You Identify?: atypical Preferred Pronoun?: plague words and phrases Relationship Status: love wise guys of the avian world Join Date: Nov 2009 Location: wekiva springs basin Posts: 3,236 My Photo Gallery Thanks: 9,934 Thanked 3,294 Times in 1,301 Posts Rep Power: 0	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 going to make lunch now! best, belle

12-18-2009, 07:58 PM	#6
Hudson Member How Do You Identify?: FTM Preferred Pronoun?: He/Him Relationship Status: Truth is stranger than fiction. Join Date: Nov 2009 Location: Atlanta, Georgia Posts: 434 My Photo Gallery Thanks: 160 Thanked 575 Times in 211 Posts Rep Power: 365376	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

12-18-2009, 08:16 PM	#7
weatherboi Infamous Member How Do You Identify?: Owned boy Preferred Pronoun?: Hey boy!!! Relationship Status: counting freckles slowly under Her direction!!! Join Date: Nov 2009 Location: i have 2 sets of geographic coordinates!!! Posts: 6,097 My Photo Gallery Thanks: 26,797 Thanked 12,559 Times in 2,993 Posts Rep Power: 21474857	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.

12-18-2009, 08:22 PM	#8
weatherboi Infamous Member How Do You Identify?: Owned boy Preferred Pronoun?: Hey boy!!! Relationship Status: counting freckles slowly under Her direction!!! Join Date: Nov 2009 Location: i have 2 sets of geographic coordinates!!! Posts: 6,097 My Photo Gallery Thanks: 26,797 Thanked 12,559 Times in 2,993 Posts Rep Power: 21474857	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.