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constantpeace
 Posted:
Mon Dec 24, 2007 12:19 am |
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Vegetarian Meals
HELP! Does anyone have any good vegetarian recipes they'd like to share? I'm trying to eat vegetarian 4/5 days a week. I've tried googling some recipes and it's a toss-up. So, if you have any, please post them for me. Thanks.
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Joined: 23 Mar 2006
Posts: 258
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Posted:
Mon Dec 24, 2007 5:57 am |
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Vegetable Vindaloo
Ingredients
Serves 2
* 1 Medium potato peeled and chopped
* 2 carrots peeled and chopped
* 1 parsnip peeled and chopped
* Quarter of a small cauliflower chopped
* 1 Broccoli floret chopped
* 1 Cup of Curry Massalla Gravy-click for recipe
* Quarter of an onion finely chopped.
* 2 Teaspoon Curry Powder
* 2 Teaspoon Chilli Powder
* 8 Finely Chopped Green Finger Chillies
* 4 Teaspoons Garlic Puree
* 2 Teaspoons Ginger Puree
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla
Method
Chop the vegetables to an even size about 4mm cubed. Bring a pot to the boil with a little salt and then boil the vegetables for 5 minutes. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the vegetables and half the Massalla Gravy and simmer for 10 minutes or until the vegetables are cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
Curry Massalla Gravy
Ingredients
Serves 1
* 1 Onion Sliced.
* 4 Cloves Garlic Finely Chopped
* 3 Tomatoes Blanched, Peeled, Cored and Quartered
* 1 Teaspoon Turmeric Powder
* 1 Teaspoon Garam Massalla Powder
* Seeds from 4 Green Cardomom Pods
* 4 Table Spoons vegetable oil
* 1 cup of water
* Pinch of Salt
Method
Fry the onion, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
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can be served over rice
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A much easier way is to go to a Indian Takeout and order it to go.
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Click your heels together...
Joined: 14 Aug 2006
Posts: 28583
Location: "Onboard" pathenry's desk
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Posted:
Mon Dec 24, 2007 6:05 am |
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Meatless Spicy Chile
1 large can of peeled tomatoes crushed up w/juiced
1 habanero pepper diced
1 half small onion diced
1 half of green pepper diced
hot sauce to taste
dash of cumin
chile powder to taste
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2 cans of kidney beans w/ juice
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put everything but the beans in a pot and bring to a boil.
let simmer for 45 minutes
add beans and cook on medium heat for 30 minutes.
adjust water and/or cooking times as needed.
you can add a small can of tomato sauce if needed.
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serve with shredded cheddar cheese on top
and with corn muffins.
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Click your heels together...
Joined: 14 Aug 2006
Posts: 28583
Location: "Onboard" pathenry's desk
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| constantpeace
Posted:
Mon Dec 24, 2007 7:17 am |
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| resigned wrote: | Meatless Spicy Chile
1 large can of peeled tomatoes crushed up w/juiced
1 habanero pepper diced
1 half small onion diced
1 half of green pepper diced
hot sauce to taste
dash of cumin
chile powder to taste
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2 cans of kidney beans w/ juice
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put everything but the beans in a pot and bring to a boil.
let simmer for 45 minutes
add beans and cook on medium heat for 30 minutes.
adjust water and/or cooking times as needed.
you can add a small can of tomato sauce if needed.
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serve with shredded cheddar cheese on top
and with corn muffins. |
Believe it or not, a variation of this recipe is what I've been making the most. I use black beans and throw in some brown rice.
Thanks a lot. I will try the others.
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Joined: 23 Mar 2006
Posts: 258
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| constantpeace
Posted:
Mon Dec 24, 2007 7:24 am |
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| resigned wrote: | Vegetable Vindaloo
A much easier way is to go to a Indian Takeout and order it to go. |
I'm in the deeeeeeeeeeep rural south (why the devil I ever moved back here after I retired, I will never understand - must have been a "senior" moment). There are no Indian takeouts here. Although I have been getting some advice from the Hindu owner of the neighborhood convenience store.
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Joined: 23 Mar 2006
Posts: 258
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Posted:
Mon Dec 24, 2007 12:46 pm |
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| constantpeace wrote: |
I'm in the deeeeeeeeeeep rural south (why the devil I ever moved back here after I retired, I will never understand - must have been a "senior" moment). There are no Indian takeouts here. Although I have been getting some advice from the Hindu owner of the neighborhood convenience store. |
The vindaloo is great if you can find enough of the ingredients. I wouldn't worry if you can't get all of them. It still turns out well.
If you like chick peas, I'm sure that the grocer can give you some tips on making them in a spicy curry sauce..also good over rice.
Deviled eggs are good too - just for snacking. Add a little horseradish to the egg mixture to spice them up a bit.
I also make tacos without meat...just make a refried beans & kidney bean mixture and heat up with some spices or peppers that you like and use that as the stuffing mix.
Enjoy!! & Happy Holidays.
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Click your heels together...
Joined: 14 Aug 2006
Posts: 28583
Location: "Onboard" pathenry's desk
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| CherokeeKid
Posted:
Tue Dec 25, 2007 2:31 am |
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Do you like Pasta? Here is a easy recipe for
Spaghetti Carbonara
INGREDIENTS:
1 lb. spaghetti pasta
2 egg yolks
2 Tbsp. milk
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
PREPARATION:
Cook the pasta as directed on package. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended.
When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the cheese and toss again to coat. Serve immediately. Serves 4
Some Red Leaf Salad or other Salad can be served on the side.
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Joined: 11 May 2006
Posts: 6348
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| CherokeeKid
Posted:
Tue Dec 25, 2007 2:36 am |
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Vegetarian Crockpot Spaghetti Sauce
This excellent and nutritious sauce combines beautifully with any type of pasta. Rotini or rotelle are good because their ridges hold the sauce as you eat.
Prep Time: 35 minutes
Cook Time: 8 hours
Ingredients:
2 Tbsp. olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 cups sliced mushrooms
1 green bell pepper, chopped
2 (14 oz.) cans diced tomatoes with seasonings, undrained
15 oz. can tomato sauce
6 oz. can tomato paste
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
12 oz. spaghetti pasta
Parmesan cheese
Preparation:
Cook onions and carrots in oil in large nonstick skillet over medium heat. Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crockpot and add remaining ingredients except spaghetti pasta and cheese.
Cover crockpot and cook on low for 7-8 hours. Uncover, stir thoroughly, then leave cover off crockpot and turn heat to high. Cook, uncovered, for 1 more hour to thicken sauce.
At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator. Wrap, label, and freeze the sauce up to 3 months. To thaw and reheat, thaw sauce overnight in refrigerator. Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings
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Joined: 11 May 2006
Posts: 6348
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| CherokeeKid
Posted:
Tue Dec 25, 2007 2:44 am |
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Three-Cheese Tortellini
Prep: 10
Cook: 15
Total: 30 min
Yield: 5 servings
Ingredients
Amount Ingredient Preparation
1 package cheese tortellini
1/4 cup margarine or butter
1/2 cup green bell pepper chopped
2 each shallots chopped
1/4 cup flour, all-purpose
1/4 teaspoon black pepper
1 3/4 cups milk
1/2 cup mozzarella cheese shredded
1/2 cup swiss cheese shredded
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
Directions
Cook tortellini as directed on package; drain.
Heat margarine in 3-quart saucepan over medium heat.
Cook bell pepper, shallots and garlic in margarine about 3
minutes.
Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; remove from heat.
Stir in mozzarella and Swiss cheeses until melted.
Add tortellin and stir until coated.
Sprinkle with parmesan cheese.
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Joined: 11 May 2006
Posts: 6348
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| CherokeeKid
Posted:
Tue Dec 25, 2007 2:49 am |
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Sweet Corn, Mozzarella, and Tomato Salad
8 ounces fresh mozzarella cheese (small balls called bocconcini work best)
1/3 cup basil-flavored olive oil or extra virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
Crushed red pepper flakes
10 to 12 ears of sweet corn, husked and silk removed
6 to 8 large vine-ripened tomatoes, seeded and cut into
25 to 30 fresh basil leaves, thinly sliced
Cut the mozzarella balls into small pieces and marinate in the basil oil, tossing with salt, black pepper, and red pepper. If using a large ball of cheese, cut this into slices. Cover and refrigerate at least six hours, preferably overnight. NOTE: Before assembling the salad, remove the mozzarella from the refrigerator and let come to room temperature before using in the salad.
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately ½ before serving.
To serve as a first course for your dinner party, spoon salad into wine glasses.
Makes approximately 10 to 12 servings.
Optional: Add black or green olives, red pepper, boiled eggs.
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Joined: 11 May 2006
Posts: 6348
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| constantpeace
Posted:
Sat Jan 05, 2008 2:44 pm |
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Thanks! I made the crockpot spaghetti sauce and it was fantastic. Since I live alone, I froze individual portions. Now that the holidays are over and guests are gone, I'm going to try the other recipes. I ordered a cookbook the other day. I'm actually enjoying the veggie meals and not missing meat at all.
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Joined: 23 Mar 2006
Posts: 258
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