View Full Version : vegetarian recipes
My husband and I are getting in on eating vegetarian ... we're not full on into it, you can't cut fish out of a Hawaiians diet ;)
But, do any of you have any good recipes for us to try?
Professur
6/12/06, 06:05pm
I ate a vegetarian once. Didn't taste any different.
I have tons, what do you want? Beany stuff? Pasta stuff?
Ooh here is a start. I bought one of these Moosewood Restaurant cookbooks and LOVE it. Here (http://www.moosewoodrestaurant.com/recipes_archive.html)is a collection from their cookbooks. Fish, light, and vegetarian dishes. Good, yummy, healthy eating.
And Beard Of Pants gave us this (http://www.otcentral.com/forum/showpost.php?p=487325&postcount=24) recipe for Eggplant Risotto, and we made it, and it was goooooooooooood!
Thank you, thank you, thank you!!
I can't wait to try these!!
lasagna, risotto ... :licklips:
My brother is vegetarian (he recently started eatting fish though because the doctor explained how good it is for you and how hard it is to find anything else to give you what fish does) and we still make a lot of stuff the way we used to...spaghetti, lasagna, chilli...but we use textured vegatable protein instead of ground meat...it's not bad, not bad at all...and that's the opinion of a meat lover who's not so fond of vegtables.
SouthernN'Proud
6/13/06, 09:38am
And Beard Of Pants gave us this (http://www.otcentral.com/forum/showpost.php?p=487325&postcount=24) recipe for Eggplant Risotto, and we made it, and it was goooooooooooood!
Not bad. Needs bacon though.
Slim Pickens
6/13/06, 09:43am
Unc should be able to give you a copy of Tonksy's recipe for catfish (or any white fish) lasagna
Slim Pickens
6/13/06, 09:57am
:confused:
SouthernN'Proud
6/13/06, 10:05am
People eat catfish?
Every chance we get.
Be like eating seagull. :sick:
SouthernN'Proud
6/13/06, 10:18am
Seagull might be OK deepfried in the turkey fryer. Maybe a little gamey, but nothing some cajun injection couldn't fix.
Lasagne "Surprise" (I guess the surprise is there's no meat)
(this is a "remembering off the top of my head one)
Lasagne noodles (enough for two layers in your pan), boiled
One package of frozen spinach, thawed and water squished out
2 eggs
One 500mL tub (I dunno what the conversion would be, but the bigger tub) cottage cheese
One can tomato sauce, or some of your own pasta sauce
2 cups mozzarella cheese, grated
Parmesan cheese
Mix the cottage cheese, 1 cup mozzarella, spinach, and eggs in a bowl, set aside.
(It's nice if you have the time to saute some onion and garlic for the tomato sauce, but not necessary). Layer as follows: Sauce, noodles, all of the cheese mixture, half the remaining mozzarella, sauce, noodles, sauce.
Bake till bubbling, about 35-40 minutes. Remove from oven, sprinkle with parmesan and remaining mozza, put back in oven till cheese on top has melted.
Yummy!!
Serves four nicely. (There's not enough for seconds for the boys and I, but they eat a LOT.)
Cheese-Stuffed-Shells to follow.
Professur
6/13/06, 10:25am
Be like eating seagull. :sick:
Lord, you're an opinionated bugger. Ever tried it? No? Ever tried Seagull? Then stop acting the child.
Yes, I've eaten catfish. And haggis, and tripe, and tongue, black pudding, and head cheese, and moose, and Bambi. And all manner of other unidentified/blocked out the horror from my memory weird shit.
*puke*
Professur
6/13/06, 10:27am
Only one I haven't tried is head cheese. I've had all the rest, and I'd eat them again.
Gramma is British, and Grampa is Scottish.
I have eaten lotsa funky shit :(
catfish must be a southern thing. gimmie walleye.
Professur
6/13/06, 10:57am
catfish must be a southern thing. gimmie walleye.
Yellow perch. Fried in butter.
I don't think it's just Southern. Uncle Billy used to make us kids get up at 3:30 am to go out in the boat catfish fishing. :(
Professur
6/13/06, 11:02am
A neighbour's pulled a few cats out of our lake, but was disgusted with them (see leslie's irrational reaction above) and just dumped them. I've never got one yet. Bass, perch, trout, but damned if I can find a cat in there. But then, there's a guy on the other side of the lake claims he caught a muskie in there, and I've never heard of another.
Perch is good, they tend to be wormy though. Crappie are alright, northerns are good if you are OK with wasting a bunch of meat to get rid of the bone.
I ate catfish once. That's why I was wondering if people actually eat it. Now I cut the line when I see one.
Man I'd love to pull in a muskie!
Come to the BBQ. I'll do you up some catfish the proper way. You'll never cut the line again.
Professur
6/13/06, 11:29am
Jsut so long as I don't have to let it chew on me before I get to chew on it.
If you're serious, I can pick some up at Publix. It's not the same as just caught, but it'll do.
Professur
6/13/06, 11:33am
Are you coming to Cat's for the 4th? doesn't get much fresher than that.
SouthernN'Proud
6/13/06, 11:33am
Catfish is fantastic if properly prepared, horrible if not.
Walleye is my favorite fish to eat, followed closely by trout, cat, flounder, and most anything that ain't salmon, carp, or tuna.
A.B.Normal
6/13/06, 11:35am
Jsut so long as I don't have to let it chew on me before I get to chew on it.
What,you don't like a little noodling (http://news.mongabay.com/2005/0701-tina_butler.html)before dinner.:laugh:
Professur
6/13/06, 11:40am
I was stuck holding the damn thing for nearly 5 minutes while they looked for pliers to get the hook out, with it chewing on my thumb the whole time. Their teeth aren't big, but they've got enough of them.
Are you coming to Cat's for the 4th? doesn't get much fresher than that.
Unfortunately, I doubt it. The family gets home that afternoon, and I need to have the place presentable so that my wife doesn't follow 17 hours in a car with a 5 YO with a messy house.
If I do come, I'll have to leave early.
Come to the BBQ. I'll do you up some catfish the proper way. You'll never cut the line again.
If he won't eat it, I sure will. Mmmmm.
A neighbour's pulled a few cats out of our lake, but was disgusted with them (see leslie's irrational reaction above) and just dumped them. I've never got one yet. Bass, perch, trout, but damned if I can find a cat in there.The young one caught one off the dock down here last year.
Thanks Les for your recipes!!
Question, are your kids vegetarians too, or do you let them eat meat when they're out with other carnivores? :D
They eat it, and one loves it, one could care less and would prefer not, and one really only likes chicken.
They've all had everything so they know what they like now. I "try" and not influence them.
Slim Pickens
6/13/06, 06:05pm
Yes, I've eaten catfish. And haggis, and tripe, and tongue, black pudding, and head cheese, and moose, and Bambi. And all manner of other unidentified/blocked out the horror from my memory weird shit.
*puke*
Crawfish, sushi, oysters (raw, etc) alligator, turtle, squid, octopus, escargot, mussels, frog....the list goes on
Lasagne "Surprise" (I guess the surprise is there's no meat)
(this is a "remembering off the top of my head one)
Lasagne noodles (enough for two layers in your pan), boiled
One package of frozen spinach, thawed and water squished out
2 eggs
One 500mL tub (I dunno what the conversion would be, but the bigger tub) cottage cheese
One can tomato sauce, or some of your own pasta sauce
2 cups mozzarella cheese, grated
Parmesan cheese
Mix the cottage cheese, 1 cup mozzarella, spinach, and eggs in a bowl, set aside.
(It's nice if you have the time to saute some onion and garlic for the tomato sauce, but not necessary). Layer as follows: Sauce, noodles, all of the cheese mixture, half the remaining mozzarella, sauce, noodles, sauce.
Bake till bubbling, about 35-40 minutes. Remove from oven, sprinkle with parmesan and remaining mozza, put back in oven till cheese on top has melted.
Yummy!!
Serves four nicely. (There's not enough for seconds for the boys and I, but they eat a LOT.)
Cheese-Stuffed-Shells to follow.
Question ... would this be at 350 degrees? I'm attempting it tonight :licklips:
Lasagne "Surprise" (I guess the surprise is there's no meat)
(this is a "remembering off the top of my head one)
Serves four nicely. (There's not enough for seconds for the boys and I, but they eat a LOT.)
Holycow Les!! Your boys must eat ALOT! That's a whole lotta lasagna!!
I just put it in the oven!! I can't wait!!
Plus, the good part about me doing the cooking is that my husband has to do the dishes :headbang:
I just realized you spell lasagna with an "e", "lasagne" ... is that a canadian thing :canada: :devious:
paul_valaru
6/14/06, 01:32am
no, it's an italian thing, and yes they eat a lot, it is scary, I keep making big dishes saying there will be leftovers, and she laughs at me.
paul_valaru
6/14/06, 01:36am
how about a simple eggplant parmisan?
Tofu stir fry (secret is buy firm tofu, and press it, put it between 2 plates and put a heavy can on the top plate, it will suck up any flavour you want)
vegitable thai curries (I am sure you can find coconut milk there)
(I am sure you can find coconut milk there)
I even know how to make my own ... if and when I'm not lazy and start husking those nuts ;)
They MUST eat a lot because that pan fed 4 adults and my 2 kids (granted the kids don't eat much) ... but we still had 3 good size pieces left over.
I'm ready to try more :D
BeardofPants
6/14/06, 03:33pm
The eggplant bake is teh yummy! Just ask Les. ;)
I posted this on PiL the other day :
Leek & Tomato soup with finely chopped day-old sour dough.
Sweat onion & baby leek in a LARGE pan for 10 minutes.
Add 2 cans mulched romano tomatoes, chilli to taste, and salt/pepper.
Simmer for 1/2 hour.
Add finely chopped bread to the tomato & leek mixture, and simmer for 5 minutes.
Add 750 ml of vegetable broth (preferably home-made), simmer for 10 minutes.
Serve immediately.
It's great cos it's quick 'n easy.
Oh, they so loved it!! Thanks so very much!!
And that recipe is soooo easy ... easier than my lasagna recipe I used to make with hamburger!!!
Corn casserole
In a 13 X 9 pan melted 1 cup of margarine. Stir in 1 can of creamed corn, 1 can of kernel corn drained, 1 package of corn muffin mix (jiffy is best), 1 cup of sour cream, 2 tsp sugar, add salt, pepper, and cajun seasoning to taste. Bake for about 40 minutes or until set and the edges are lightly brown. Let sit for 5-10 minutes.
I serve this underneath collard greens or other green veggies but it is good by itself.
do you serve the green veggies raw? how is it prepared?
Greens? Okay, this is a bit haphazard so bear with me.
Get a big old bundle of collard/turnip/mustard greens and wash them. While washing tear them into smaller pieces, roughly 2 inches square is nice. make sure to rip off the harder bits of stem.
Meanwhile, saute one chopped onion, 2 cloves of chopped garlic, and if you aren't so concerned with the vegetarian aspect 1/4 lb of chopped raw bacon. Add salt, pepper, cajun seasoning to taste, and 1 tablespoon of savory if you have it, oregano if you don't.
When that's all soft (bacon pink and just this side of crispy) and smelling awesome, add the greens. Add a hint more salt. Pour in 16 oz of chicken broth or water. Bring to a boil. Cover, reduce heat, and simmer for about an hour.
Add a few healthy jiggers of vinegar- white is traditional but with Rob's allergies we use white wine vinegar. Let simmer for about a half an hour. Voila!
BeardofPants
7/23/06, 03:50pm
Les? If you liked that other eggplant recipe that I posted up, you'll LOVE this one! Made it the other day - and it was fucking fantastic. ::drool::
Ingredients
For the sauce
1 onion
1 garlic clove
0.5 tsp dried oregano
2 tbsp Olive oil, plus more for painting the aubergines
3 tins chopped tomatoes, 400g each
2 tsp Sugar
1 pinch salt and pepper, to taste
2 tbsp extra virgin olive oil
4 aubergine
For the stuffing
100g bulgar wheat
1 tsp dried oregano
350ml water, boiling
50g pistachio nuts, roughly chopped
200g Feta cheese, crumbled
1 garlic clove, minced
1 large spring onion, or 2 thin, finely sliced
2 tbsp capers, (drained of vinegar)
1 egg
1 pinch Cinnamon
For the topping
75g Feta cheese, crumbled
1 dash of Olive oil
1 pinch dried oregano
Method
1. Peel and roughly chop the onion and press on the garlic to loosen the skin. Remove it and then sling, onion, garlic and dried oregano to a food processor and blitz to a pulp.
2. Cook in a deep, generous-sized pan (with a lid) in the 2 tablespoons of olive oil, over medium to low heat, until softened – about 7 minutes.
3. Add the tomatoes and the sugar, stir well, cover and turn down the heat, and let cook for about 20 minutes, checking often to see that the sauce is not bubbling too vociferously (and therefore sticking or drying out, or indeed both).
4. Taste for seasoning and add salt and pepper, or maybe a pinch more sugar if you feel it needs it, then stir again, adding the extra virgin olive oil, and take off the heat, but keep the cover on. Leave till you need it.
5. Cut the aubergines in thinnish slices lengthwise and chuck away the two skin covered edges: you need to be able to roll the aubergine lengths up later and so you need the full extent. It may sound wasteful, but I’m happy if I get 4 – 5 good slices per aubergine.
6. Put some oil into a bowl and using a pastry brush, paint each slice generously with the oil. Then cook them on a hot griddle until bronzed, striped without and tender within. Or you can dispense with all the painting procedure and just fry the aubergine slices in a pan filled to about half a centimetre’s depth of olive oil. In either case, remove the cooked slices to sheets of kitchen towel to absorb excess oil.
7. When cool, you can either begin the stuffing and rolling, or set them aside until you want to. If I’m doing this in advance, I line a dish with baking parchment, arrange a layer of aubergine slices on top, then cover with baking parchment, then another layer of aubergines and so on, until I’ve packed them all away.
8. I tend to stuff the aubergines shortly before cooking them, measure the bulgar wheat into a bowl, add the dried oregano , pour over the water and cover with a plate, leave the bulgar wheat to steep for 30 minutes.
9. Meanwhile preheat the oven to 190°C/gas 5. Get out an ovenproof dish into which the involtini will fit snugly (I use a le Creuset one measuring 30cm by 21cm) and oil it lightly.
10. When the bulgar wheat has had it’s time, pour it into a large sieve and press down to remove excess water. Leave for a few minutes till it’s cooled a little and then decant to a large bowl.
11. Add about two thirds of the chopped pistachios (you just need to leave some for sprinkling on when serving), the crumbled feta, minced garlic, spring onions and capers. Stir to mix, but don’t be too heavy handed about it: a few goes with a fork should be enough to combine everything.
12. Beat the egg with the cinnamon and fork this in, too. I find it easier after that’s done, just to weigh in with my hands, squeezing everything together so you’ve got a cohesive knobbly stuffing in front of you.
13. Get out the aubergines and, one by one, place them in front of you, stalk end at the top, bulbous bottom nearest you. Add a dollop of stuffing at the bottom and roll up lengthwise away from you and put each fat little bundle in the oiled dish as you go.
14. When they’re all sitting there snuggly, pour over the tomato sauce, scatter over the crumbled feta, drizzle with oil and then sprinkle over a little dried oregano and cook for 30 minutes.
15. Remove from the oven and let stand at least 15 minutes before serving: this shouldn’t be piping hot. Scatter with remaining pistachios before bringing it to the table.
Cooks note: I often make a southern Italian dish of involtini – aubergines, sliced thinly, griddled, cooled and then wrapped around a mixture of basil, pine nuts, breadcrumbs, garlic, provolone and parmesan, bound with egg, then baked in tomato sauce dotted with mozzarella. It’s fiddly, but not difficult and perfect for those times when you have the desire for a bit of slow pottering about in the kitchen. It also happens to be an incredibly useful standby for vile meat eaters like me who want to have something for a vegetarian at a dinner party or whatever.
I’ve still called this involtini, although in truth there is nothing Italian about its component parts. The flavours are more Greek in nature: sharp feta, which perfectly offsets the soft sweetness of the aubergines; and oregano , which is, dried and aromatic, the herb of the islands. It also occurred to me that using a dried herb made this a useful, year-round regular. In fact, it was my vegetarian option at my Christmas lunch last year.
I tend to do this in stages: the tomato sauce and griddle aubergines one day; the stuffing, wrapping and baking the next. And I love it at room temperature the next day, too.
Corn casserole
In a 13 X 9 pan melted 1 cup of margarine. Stir in 1 can of creamed corn, 1 can of kernel corn drained, 1 package of corn muffin mix (jiffy is best), 1 cup of sour cream, 2 tsp sugar, add salt, pepper, and cajun seasoning to taste. Bake for about 40 minutes or until set and the edges are lightly brown. Let sit for 5-10 minutes.
I serve this underneath collard greens or other green veggies but it is good by itself.
I just want to fix my typo as it could royally screw up the recipe. it's 1/4 a cup of butter.
Damn... that's a lot of difference between 1 cup margarine and 1/4 cup butter.
Professur
8/16/06, 02:12pm
I don't see butter anywhere in the recipe.
Sigh...margarine/butter, in this recipe they are interchangable. I prefer butter.
Professur
8/16/06, 02:24pm
Then why did you put margarine in the first copy? Admit it ... you were deliberately trying to make them screw up the recipe, so that they couldn't be competition to you. Admit it. You wanted to see them fail. You wanted to laugh at them. Admit it. ADMIT IT!!!
I have no idea why I put margarine in the first...unless it's because the recipe actually calls for margarine but I substitute butter because I don't buy margarine.
I was at a restaurant in Arizona where they said "Hey, we have rattlesnake, you should try it."
I was like "Well isn't it poisonus and bad tasting?"
The waiter was like "No, it tastes just like chicken."
I looked at the menu for a second and said "I'll just have chicken then."
The consistancy of rattlesnake is different from chicken...or so my mother says. I have not had the priviledge, maybe one day.
Cheese-Stuffed-Shells to follow.
Where did this recipe go? :D
highwayman
12/27/06, 04:24am
Seagull might be OK deepfried in the turkey fryer. Maybe a little gamey, but nothing some cajun injection couldn't fix.
HELL FIRE!! That would be enough spicing to launch the space shuttle and keep the fires lit for a month of sundays!!!
highwayman
12/27/06, 04:28am
Cheese-Stuffed-Shells to follow.
Where did this recipe go? :D
Never made the list...:grinno:
BeardofPants
12/27/06, 06:24am
ooh, she posted that on pil a wee while ago... so I made them - very yummy! ...
*goes off to look
BeardofPants
12/27/06, 06:26am
Here it is :
Cheese-Stuffed Pasta
2 cups (500 mL) ricotta or cottage cheese
1/4 tsp nutmeg (no really, it makes a world of difference)
1/2 tsp salt, 1/4 tsp pepper
1/2 cup parmesan cheese
250mL mozzarella cheese
2 eggs
1/2 cup bread crumbs (the italian ones make it nice) (my ex-father in law used to come for dinner, and whatever I made, all he'd say would be "This would be good if you did *blank* like this.". Insinuating it wasn't good in the first place, the bastard. Anyway, he suggested the italian bread crumbs for this dish, and it was good.).
Mix it all up in a biggish bowl, and put it in the fridge while you boil one box of manicotti, canelloni, or shell-shaped pasta till just tender. Drain those, set aside to cool. Take a baking dish and put a bit of sauce in the bottom to prevent sticking or drying of noodles.
Using a babyfood spoon or small collector's sized spoon (easier in my experience than a teaspoon), stuff the pasta with the cheese stuff till level. No point in heaping cause it'll just goo all over the place. Line them up in the baking dish. Top with sauce (try and cover them as well as you can to prevent drying and hardening. Sprinkle with more parmesan.
Bake at 350 or whatever your metric equivalent is for about 30 minutes/till bubbling. Enjoy!
The consistancy of rattlesnake is different from chicken...or so my mother says. I have not had the priviledge, maybe one day.
My grandfather told me about the time he almost ordered rattlesnake at a restaurant.
"Can I take your order sir?"
"Does the rattlesnake taste bad?"
"No, it tastes like chicken"
*ponders for a moment*
"Well, I'll take the chicken then. It's cheaper."
i made the lasagna for our new year's potluck!! it was a hit!!
Cool! The shells are great for that too.
The only thigns these recipes are lacking is pork...or catfish.
Corn casserole
In a 13 X 9 pan melted 1 cup of margarine. Stir in 1 can of creamed corn, 1 can of kernel corn drained, 1 package of corn muffin mix (jiffy is best), 1 cup of sour cream, 2 tsp sugar, add salt, pepper, and cajun seasoning to taste. Bake for about 40 minutes or until set and the edges are lightly brown. Let sit for 5-10 minutes.
I serve this underneath collard greens or other green veggies but it is good by itself.
When I read this all I could think of was "Man, this would take Rob down for the count!!" :laugh:
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