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smks
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Joined: 5/15/2009
Msg: 25 | |
| Favorite Vegetarian Recipe?
Posted: 5/28/2009 12:50:43 PM | hi...
i suggest do not encourage her being vegetarian.....its her period of growth spurt and she needs more proteins..especially animal proteins...
am vegetarian myself.....been since 5 years....for some other reasons....
tell her it s not wrong eating meat....its natural....and a natural instinct for humans as well.....
yes being veggie has its advantages.....but i strongly recommend eating meat...especially i find english cusine has very little (nutrient wise) to offer in veg dishes....
does she eat egg.....its better if she eats egg atleast..they are vegetarian eggss...no life in it..its jus ovum..
good luck | |
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| Favorite Vegetarian Recipe?
Posted: 5/28/2009 1:24:25 PM | Thank you smks...
I've never encouraged my daughter to be a vegitarian.... it would have been a lot easier if she wasn't. As it was, made two different meals.
I understand though, daughter eats eggs... which is good. She doesn't eat fish however. She decided fish are her friends.... after working at the marine ecology center. Can relate though... I can't eat grouper.. I house a fairly large tank (165 gall), some of which are groupers.
TOFU
Marinade firm tofu with teryaki sauce....1/2 inch slices
Dip in untoasted sesame seeds
Sautee, till browned.
Nice addition:
Sauteed Gai Lan
Chop Gai Lan ...leaves and all
Peppers (your choice) I like red
onion & garlic
dash of teriyaki
Start with the garlic and ginger in oil....till fragrant.... add the onions and peppers
add the Gai Lan.... splash of whatever sauce you like. | |
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| Favorite Vegetarian Recipe?
Posted: 5/28/2009 7:54:15 PM | Easy Vegetarian (with or without cheeses) Lasagna
Make one day ahead of serving.
one tin, 28 ounces, of crushed tomatoes
one tin, 19 ounces drained chick peas, pureed in blender
2 tablespoons dark virgin olive oil
3-5 cloves of garlic, peeled, crushed and minced fine
1 medium red onion, chopped
2 medium-sized green zucchinis, skin on, sliced lengthwise into strips
1 1/2 cups pitted sliced black olives
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 small green bell pepper, chopped
2 cups shredded skim milk mozzarella cheese or 2 cups shredded firm curd herbed tofu
optional: canister of grated Parmesan cheese
optional: one small container of fat-free cottage cheese
Italian herbs fresh, chopped or dried
Ten oven-ready whole wheat lasagna strips
cooking spray
Spray a 9" x 9" square baking pan with cooking spray.
In a bowl, add crushed tomatoes, pureed chick peas, olive oil, garlic and Italian herbs.
Fit three strips of w-wheat lasagna strips in bottom of pan. Spoon crushed tomato mixture over lasagna strips. Use one-third of the zucchini slices to cover the crushed tomato mixture. Add one-third of the chopped red onion, one-third of the sliced black olives, one third of the chopped coloured bell peppers, one-third of the shredded mozza cheese, one third of the container of fat-free cottage cheese, sprinkle on grated Parmesan cheese or one-third of the herbed shredded tofu if no cheeses are used. Add
more of the crushed tomato mixture and some ground black peppercorns to taste.
Repeat this layering twice more. Cover square pan with foil and poke all over with a paring knife to create vents. Place in a preheated oven at 400 degrees for one hour.
Remove from oven and let cool. Do not remove foil. Place in fridge for 24 hours. Reheat in oven before serving for about 15-20 minutes. Remove foil. Cut into four servings. Serve hot.
The whole grain of the lasagna strips paired with the pureed chick peas in the sauce creates a complete plant protein so no meat is required for added protein. Leftover
servings freeze well in individual serving-sized containers.
Enjoy!
Laurissa | |
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drr82
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Joined: 1/8/2009
Msg: 28 | |
| Favorite Vegetarian Recipe?
Posted: 6/6/2009 12:13:41 PM | Historically, I've been pretty scared of vegetables. Recently I decided to try to broaden my horizons a bit. This is one dish that I found to be quite enjoyable.
It's called Mesir W'et... it's an Ethiopian dish. (I love ethnic cooking!)
1 cup dried red lentils
1 onion, chopped
1-3 cloves garlic, minced
1 small can tomato paste
2 cups vegetable broth
1 tablespoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon Garam Masala
1 tablespoon cayenne pepper
sea salt to taste
ground black pepper to taste
oil for frying
Directions:
1. Soak lentils for at least an hour in water. Drain.
2. Saute onions and garlic in oil until golden brown.
4. Add broth
5. Add spices and tomato paste
6. Bring to a gentle boil then add lentils.
7. Turn down heat and simmer until lentils are tender and stew reaches your desired consistency.
8. Serve with rice.
Note: It's a bit spicy. I don't find it to be, but I have a very high tolerance for heat. If you don't like heat, cut back on the cayenne pepper. | |
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| Favorite Vegetarian Recipe?
Posted: 6/6/2009 3:09:46 PM | If you like mashed potatoes - ( and spicy food)
Try adding a chopped serrano pepper or a jalapeno for more flavor. I will mince it up and gently soften it in the butter before adding it to the potatoes. | |
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| Favorite Vegetarian Recipe?
Posted: 6/7/2009 3:32:25 AM | | I don't think it is a "recipe" per se, but I have always enjoyed steamed vegetable medlys! | |
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| Favorite Vegetarian Recipe?
Posted: 6/10/2009 10:07:45 AM | | Italian Caponata (like a chutney only better; cut up one large eggplant ,a couple of zuchini ,a summer squash ,onion, fresh garlic, bell peppers ,celery,mushrooms,capers,into about 1 1/2 inch pieces saute in olive oil one at a time put the in the same bowl as you finish sauteing them dont over cook just till tender when all is fried add one cup basmamic vinager and marinate over night add capers salt pepper and eat over toast,garlic bread,or crackers,delish | |
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| Favorite Vegetarian Recipe?
Posted: 7/5/2009 9:22:32 AM | WATERMELON SALAD
Watermelon seeded and cubed- about 4 cups
1/4 cup finely chopped red onion
4T olive oil mixed with 8T red wine or balsamic vinegar
salt and pepper to taste
chopped mint garnish
feta cheese (optional)
mix and serve
FARMERS MARKET GO TO SUMMER SIDE DISH
2 small size zuchini (sp?) sliced into "coins" about 1/2 inch thick
1 small red onion sliced into rings
2 tomatoes sliced into wedges
1 t Mrs. Dash or other seasoning (Italian dressing mix works well)
drizzel of olive oil-optional
bread crumbs and mozzerella cheese are two optional toppings
layer in a small casserole dish
bake 350 degrees for 20 minutes
quick and cheap! | |
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| Favorite Vegetarian Recipe?
Posted: 7/20/2009 7:28:20 PM | Summer Treat
Ingredient list
Makes 8 pops
* 1 1/2 cups fresh or frozen strawberries, thawed
* 1 cup fresh or frozen blueberries, thawed
* 1 cup fresh or frozen raspberries, thawed
* 1/2 to 1 cup frozen white grape juice concentrate
Directions
1. Purée all ingredients in blender 1 to 2 minutes, or until smooth.
2. Strain through fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.
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| Favorite Vegetarian Recipe?
Posted: 7/20/2009 7:30:33 PM | Fruit Tart
ingredient list
Serves 6
* 1 sheet (1/2 17.3 oz. pkg.) frozen puff pastry, thawed
* 1 Tbs. sugar
* 1 lb. red and green seedless grapes, halved (about 2 cups)
* 2 Tbs. apricot jam
* 1 tsp. lemon zest
This dessert takes only about 20 minutes to put together and can be made with various jams and summer fruits. Grapes, blueberries, apricots and plums all work well.
Directions
1. Preheat oven to 400F. Open puff pastry on floured surface and roll out to 14x12-inch rectangle. Brush water 1/4 inch around edges and fold in to make border.
2. Sprinkle dough with sugar, and prick lightly with fork. Bake 10 to 15 minutes, or until crust is golden. Transfer to serving plate, and flatten pastry inside border with back of spoon to deflate.
3. Meanwhile, combine grapes and jam in saucepan. Bring to a simmer over medium-low heat, and cook 5 to 7 minutes, until grapes are warm and jam melts. Spread on pastry, and sprinkle with lemon zest. Serve warm or at room temperature. | |
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| Favorite Vegetarian Recipe?
Posted: 7/20/2009 7:31:48 PM | Summer Fruit Soup
ingredient list
Serves 6
* 3 cups nonfat vanilla yogurt
* 1 small ripe cantaloupe, cubed and chilled (about 3 cups)
* 3 apricots, pitted, chopped and chilled
* 1 Tbs. honey or maple syrup
* 1 tsp. vanilla extract
* 2 cups cubed watermelon, chilled
* 2 peaches or nectarines, pitted, sliced and chilled
* 1/2 pint blueberries, chilled
* 1/2 pint blackberries or raspberries, chilled
* grated nutmeg, for garnish
Who says soup has to be for lunch or dinner? This delicious breakfast version is like a smoothie and a fruit cup in one. The soup tastes best fresh, so prepare the fruit ahead of time and chill overnight.
Directions
1. Place yogurt, cantaloupe, apricots, honey and vanilla in blender, and purée until smooth.
2. Pour into individual soup bowls. Top with remaining fruit and nutmeg. Serve immediately. | |
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| Favorite Vegetarian Recipe?
Posted: 7/20/2009 11:48:49 PM | If you like stuffed peppers, a quick and easy way to make them is with salsa.
Cut the tops off of the bell peppers, clean out the inside. Make rice (real rice, instant rice, doesn't matter but make according to directions on package), stir in salsa (I add according to taste, about a 60/40 works for me - 60% rice, 40% salsa.
**Note: if you aren't vegetarian, brown ground beef and mix into rice/salsa mixture.
I put the stuffed peppers in a baking pan (either spray the pan with cooking spray or lightly butter the dish. For easier cleanup, lay aluminum foil down and then coat with spray or butter) for about 30-45 minutes on 375. Once the peppers are almost as done as you would like them, I top with cheese and let the oven melt it on top. Remember all ovens are different, your peppers might take more or less to cook so watch the oven (and the time) the first time you make this dish so you know how long it takes.
Serves as many as peppers you make, usually 1-2 per person is a good way to go. | |
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| Favorite Vegetarian Recipe?
Posted: 7/21/2009 5:38:44 PM | | If you are a vegetarian (and not a vegan), consider trying/making Moussaka. You can Google for a number of different versions of this, but the easiest way to describe this incredible dish is lasagna, but made using eggplant in place of the noodles. It is very similar ingredient-wise, and gets better with time (i.e. the leftovers are frequently even better-tasting than they are as non-leftovers). It is a bit labor and time intensive to make (albeit easy), but is well worth it! | |
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| Favorite Vegetarian Recipe?
Posted: 7/22/2009 5:13:12 AM | Zucchini Blossoms, Cretan Style
30 Zucchini blossoms 3 tb Chopped parsley
3 tb Olive oil 3 tb Chopped fresh mint or dill
4 Scallions, minced Salt & freshly ground pepper
1 Garlic clove; minced 1/2 ts Granulated sugar
1/3 c Raw long grain rice 1/2 c Canned tomatoes; drained
Soak the stems in cold water overnight, without soaking the blossoms.
The following day, wash and drain on a towel. Cut off and discard
the stems without breaking the blossoms, and set the blossoms aside
while you make the filling. Heat the oil and saute' the scallions
until soft. Add the garlic and rice and cook over moderate heat for
2 minutes stirring constantly with a wooden spoon. Stir in the
tomatoes, herbs, and enough water to cover the rice, then season with
salt and pepper and the sugar. Simmer for 5 minutes, and remove from
the heat. Using a teaspoon, stuff each blossom carefully, holding it
in the palm of one hand, then close it and lay it on its side in a
buttered flameproof casserole large enough to accomodate all the
blossoms. Continue until all are filled. Pour 1 cup of warm water
into the casserole. Invert a plate over the flowers, then cover the
casserole and simmer over lowest heat about 1-1/2 hours. Check every
30 minutes to see if more water is needed; if so, add warm water (it
should all be absorbed when cooked). Serve with poultry, meat or
fish dishes, or as a delightful first course. | |
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| Favorite Vegetarian Recipe?
Posted: 7/26/2009 8:53:59 AM | 2 small eggplant
salt to taste
cayenne pepper to taste
olive oil to taste
1 clove of chopped garlic
basil chopped to taste
pepper to taste
1 shallot
1 tomato, peeled, seeded and diced
2 small tomatoes, sliced thin
3 oz. swiss cheese, grated
1. Cut the eggplant in two lengthwise. Using a knife, carefully dig out the flesh without puncturing the skin. Set aside the flesh.
2. Place the eggplant skins on a baking sheet. Season and lightly drizzle with oil. Cook for about 5 to 10 minutes in the oven at 400°F (200°C). They should hold their shape but be somewhat tender.
3. Sweat the garlic in olive oil. Add the eggplant flesh and cook until soft. Add the chopped basil. Season to taste.
4. Sweat the shallots in olive oil and add the tomato. Cook until thick, then mix in the remaining basil (from step 3). Season to taste with salt and cayenne.
5. Thinly slice the tomatoes.
6. Spread some of the tomato sauce in the bottom of the cooked eggplant skins. Top with the cooked eggplant flesh. Top with overlapping slices of tomato and sprinkle with the grated cheese. Place in a hot oven until the cheese is melted and golden brown. | |
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| Favorite Vegetarian Recipe?
Posted: 7/26/2009 6:34:52 PM | readers digest has a wonderful book, The Vegetarian Bible, that is well worth finding.
it is full of thorough background information on vegetables, seasonings, herbs, spices, soy/tofu, legumes. it has wonderful fast and simple recipes and some excellent base dough, pastry and bread recipes. | |
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| Favorite Vegetarian Recipe?
Posted: 7/26/2009 8:07:37 PM | Jazzy Summer Potato Salad
2 small white potatoes
2 small yellow potatoes
2 small red potatoes
2 small blue potatoes, (they're really purple)
1 medium sweet potato
(choose new, firm potatoes with no spouts, all cut into chunks)
1/2 a red sweet pepper diced
2 cups of any combination of fresh mixed vegetables, (eg., peas, corn and green beans, go for various colours)
1 stalk of celery diced
1 medium white or red onion chopped
2 cloves of garlic chopped fine
12 black pitted olives cut in halves
3 hard-boiled eggs cooled, shelled, and cut in chunks (optional)
5-6 tablespoons of light mayonnaise
1/4 wedge of lemon
1/2 teaspoon salt
fresh ground black peppercorns to taste
1/4 teaspoon of paprika
1/4 teaspoon of tumeric powder
1/4 teaspoon of dry dill weed
Place potato chunks and mixed vegetables in sauce pan, cover with water and boil until
tender over medium heat. Drain. (save and freeze the water for vegetable stock)
At the same time, place eggs in a small saucepan, cover with water and boil for 10-12 minutes over medium heat until hard-cooked. Drain.
In a large salad bowl, combine all ingredients and toss with lite mayonnaise and juice from lemon wedge. Sprinkle seasonings over top of salad. Cover with plastic wrap and
chill in refrigerator for one hour. Serve cold. Makes about 6-8 hearty-healthy servings. A nice side salad with cold chicken and iced tea or great on its own. If you omit the eggs and chicken, use a grain like corn, as together, the peas, corn and green beans create a complete plant protein.
Enjoy! | |
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| Favorite Vegetarian Recipe?
Posted: 7/26/2009 10:04:04 PM | Place sun dried tomatos, red onions, basil, mushrooms and bell peppers in a very hot skillet, pour heavy cream covering the veggies cook until bubbling adding a bit of flour to thicken faster if you want or baking powder, thicken and serve on either a whole wheat bread roll or your favorite foccia.
Fantastic veggie sandwich fast and easy. | |
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| Favorite Vegetarian Recipe?
Posted: 7/29/2009 10:59:22 AM | Too many to mention just now, though take a look at 'Tuscan Soup'
forums.plentyoffish.com/datingPosts12768092.aspx
~sc~ | |
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