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Share your vegetarian recipes

JohnnyLaw

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After about 10 years of being a vegetarian, I'm starting to get bored with the dishes I've been making over and over again. Lately I've been making lots of soups (lentil, bean, squash, etc.) and baked marinated tofu with winter vegetables.

I know there are a couple vegetarians on here, so let's hear your favourite recipes, especially the quick and easy ones. Of course, non-vegetarians are more than welcome to contribute.
 

mordecai

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101 cookbooks is hit or miss and i recommend personal tweaks but it's a good resource for interesting ideas. i made the following dish but added a parmesan rind and a bouquet garnis for bolder flavor. http://www.101cookbooks.com/archives...ta-recipe.html i also recommend pretty much all of her recipes involving white beans. they've all turned out great for me.
 

JohnnyLaw

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Originally Posted by mharwitt
101 cookbooks is hit or miss and i recommend personal tweaks but it's a good resource for interesting ideas. i made the following dish but added a parmesan rind and a bouquet garnis for bolder flavor.

http://www.101cookbooks.com/archives...ta-recipe.html

i also recommend pretty much all of her recipes involving white beans. they've all turned out great for me.


Looks very interesting. I don't think I've ever seen Tuscan kale though. I imagine another type of kale could be substituted, no?
 

mordecai

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Originally Posted by JohnnyLaw
Looks very interesting. I don't think I've ever seen Tuscan kale though. I imagine another type of kale could be substituted, no?
it's just the black kale. you can also spritz this kale with olive oil, remove it from stems, and bake it at 350 to make kale chips, which are great.
 

Douglas

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<------------------------------
 

pruppert

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Still lentils, but if you like them, this. Delicious. It won't necessarily come out as bright as those pictures without additional tomato paste, or using red lentils, but color's not the point I suppose. The vinegar/garlic/red-pepper makes it 10x better. Simple, keeps well, is cheap, and goes well with grains/bread.

Is it right to assume you don't eat dairy/eggs? Worth establishing off the bat, i think.
 

JohnnyLaw

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Originally Posted by kwilkinson
Falafel


When done right, falafel can be amazing.

Originally Posted by pruppert
Still lentils, but if you like them, this. Delicious. It won't necessarily come out as bright as those pictures without additional tomato paste, or using red lentils, but color's not the point I suppose. The vinegar/garlic/red-pepper makes it 10x better. Simple, keeps well, is cheap, and goes well with grains/bread.

Is it right to assume you don't eat dairy/eggs? Worth establishing off the bat, i think.


Looks good. I'll try it. Most vegetarians do eat eggs and dairy products, as opposed to vegans who don't eat anything whatsoever that comes from an animal.
 

Tokyo Slim

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The key to making a successful vegetarian dish is slow cooking. Vegetarians tend to be stringy.
 

shoreman1782

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Been making this for a couple years. A couple weeks ago I made my old beef stroganoff (we're not veg) and I'll prob never bother with beef again b/c the mushroom version is so good. I've never figured out what she means by field mushrooms so I just add that amount of whatever fungi look good at the store. Also, I've never bothered to "process" the onion and garlic, just chopped coarsely.


Mushroom Stroganoff
Nigella Lawson


Yield : Serves 8
Ingredients

* 1 large onion
* 2 cloves garlic
* ¼ cup olive oil
* 8oz/approx. 4½ cups shiitake mushrooms
* 10oz/approx. 4 cups button mushrooms
* 8oz/approx. 4½ cups cremini mushrooms
* 8oz/approx. 4½ cups field mushrooms
* 1 stick butter
* 1 tablespoon sea salt/1½ teaspoons table salt
* ¼ cup Amontillado sherry
* 1 tablespoon paprika
* ½ tablespoon freshly grated nutmeg
* 1½ cups sour cream
* 1/3 cup chopped parsley

Directions

Peel and quarter the onion and process with the peeled garlic cloves until everything is finely chopped. Heat the oil in a large wide pan and cook the onion and garlic mush until softened, but not colored.

Remove the stalks from the shiitake and slice them; quarter the button mushrooms and slice them too. Slice the cremini mushrooms, and peel and quarter the inky field mushrooms, discarding the stalks first.

Add the butter to the pan and tumble in the mushrooms when it has all but melted. Try and turn the mushrooms in the pan, although this will be difficult, I know, as even a big pan will be extremely full. Put a lid on the pan and cook the mushrooms for about 15 minutes. Stop at this point if you're cooking ahead of time.

Take off the lid (reheat first if you've done the above bit earlier) and add the salt, sherry, paprika, nutmeg and sour cream. I don't think this needs pepper, but by all means add it if you want to. Stir this deep, creamy buff-colored and nubbly mixture on the heat for about 5 minutes, add most of the parsley, stir again, then put it on whatever dish you're serving it from and sprinkle over the rest of the parsley.

The Rice

I'd use 2½ cups basmati rice here. Cook according to package instructions. I have to say I am a firm believer in electric rice cookers (and see page 243 for a full enthusiastic exegesis on the subject) but don't want to get into my salesman's patter here. Whichever way you're cooking the rice, lightly press on 3 cardamom pods with the side of a knife, just to crush them slightly first, and chuck them into the water along with the rice. I don't salt my rice, finding the richness and depth of the aromatic and creamy mushrooms flavor enough. The cardamom provides musky fragrance, which is all this rice - beautiful in its plainness - needs.
 

mm84321

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While I enjoy swapping recipes, I'd rather help inform you to cease being a vegetarian. For what reason do you not eat meat? This is a review of a book that everyone interested in their health should read, vegetarian or not. http://www.proteinpower.com/drmike/l...getarian-myth/
 

kaxixi

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Roasted Vegetable Soup

4 zucchini, diced coarsely
1 tomato, cut into wedges
1/2 onion, cut into wedges*
1 bell pepper, cut into wedges*
4 cloves garlic, peeled
2 liters vegetable stock
1 package mushrooms, quartered
Olive oil as needed

*(Is wedge the right word? We're talking long and thin slices.)

1. Coat vegetables in olive oil, place on roasting pan, and roast under the broiler until edges turn brown
2. Meanwhile, bring vegetable stock and mushrooms to a boil
3. Once singed, add roasted vegetables to stock and boil for another 10 mins
4. Let cool slightly and serve
 

Nosu3

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Originally Posted by mm84321
While I enjoy swapping recipes, I'd rather help inform you to cease being a vegetarian. For what reason do you not eat meat? This is a review of a book that everyone interested in their health should read, vegetarian or not. http://www.proteinpower.com/drmike/l...getarian-myth/
Looks like a book with much misinformation and vegan stereotypes. Especially the quote of the "vegan messageboard" where someone has the idea to separate prey from predators in the wild and the author suggests that many vegans support that.
 

JohnnyLaw

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Originally Posted by mm84321
While I enjoy swapping recipes, I'd rather help inform you to cease being a vegetarian. For what reason do you not eat meat? This is a review of a book that everyone interested in their health should read, vegetarian or not. http://www.proteinpower.com/drmike/l...getarian-myth/
No offense, but that book looks retarded. Let's continue with the recipes. I often make dal (there are many variations but I usually simmer red lentils, some chopped onion, ginger, garlic, a bit of chopped tomato and garam masala or other mixed Indian spices together for an hour or so) with a vegetable curry and rice or naan bread for a balanced and relatively simple meal.
 

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