TVCH FORUMS HOME . JOIN . FAN CLUBS . ABOUT US . CONTACT . CHAT  
Bomis   Quick Links   TOPICS . TREE-VIEW . SEARCH . HELP! . NEWS . PROFILE
Vegetarian Corner...

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Vegetarian Corner... users admin

Author Message
Danzdol
Member

04-21-2001

Thursday, December 23, 2004 - 12:48 pm   Edit Post Move Post Delete Post View Post    
My husband and I just turned vegetarians. We are very new to this although we are doing wonderfully. It has been about 1 1/2 months. We are taking it slowly. We are still having fish, dairy and eggs and will let go of those slowly. We have cut off all of our other meat consumption. Our diets now consist of a lot of assorted vegetables, brown rice, pasta, eggplant, portobello mushrooms and salads...our goal is to be completely vegan in about 3 years.

Let's use this thread to exchange vegi friendly ideas, tried and true tips and suggestions.

I actually need good ideas for artichoke. I made it only once but would like to spice it up a bit. Also, for portobello mushroom.

Kitt
Member

09-06-2000

Thursday, December 23, 2004 - 12:59 pm   Edit Post Move Post Delete Post View Post    
What are you having for your Christmas meal, if you celebrate it that way? I usually cook nutroast but for a change this year I'm trying the quorn roast so for once my plate will look almost traditional. I have a couple of really good nutroast recipes if you would like them.

I tend to eat very plainly, most of the veggies I eat are steamed or raw. I'm not a very imaginative cook so I mostly stick to a few staples, so I might not be very helpful with recipes. I'll have a look through the books I have for some portabello and artichoke recipes though, and see if there are any that look good.

Danzdol
Member

04-21-2001

Thursday, December 23, 2004 - 1:09 pm   Edit Post Move Post Delete Post View Post    
Thanks Kitt. Well we are going to my aunt's house. They don't know yet and I don't want to be a burden and tell them and then have them think that I told them so they could do something special so we will eat everything but the pork. We do a Cuban Christmas eve dinner which consists of pork, black beans and rice (just my luck!), sweet plantains, yuca (cassava) and then flan for dessert. Luckily, the latin food always revolves around beans and rice so it works out.

Yes! I would love to see the recipes of nutroast, I don't even know what that is!!!!!!!!!!! as well as quorn roast..........please post them when you get a chance.

I think my staple is turning out to be eggplant. I happen to make it a couple of different ways and it comes out wonderful each time!

Kitt
Member

09-06-2000

Thursday, December 23, 2004 - 8:31 pm   Edit Post Move Post Delete Post View Post    
The only things I've ever tried in that are the rice and beans! Yes, being vegetarian can be awkward at the holidays. My family are all vegetarian or vegan except for my husband and my dad, but I've yet to have Christmas dinner at my mother-in-law's because she seems to find cooking vegetarian food stressful, but refuses help in the kitchen!

Nutroast is basically ground or finely chopped nuts softened and pressed into a loaf that you can chop as if it was something like meatloaf. It's not for people with nut allergies of course and you have to keep the serving size small because the calories in the nuts are high, but it's very nutritious and high in protein which can be lacking in a vegetarian diet. These are the two recipes I use most. The sandwiched one is more dry and nutty, the Crank's one is very moist and stronger in taste because of the marmite. Both are best served with a tomato or mushroom sauce. (Don't know if you know marmite - it's a British paste thing that is kind of yeasty, and has a strong soy like taste. You can buy it at a lot of grocery stores (around here anyway), it's quite expensive ($5 for a little pot) but goes a long way and lasts forever. If you don't have any then a strong soy sauce might be a good substitute.)

Sandwiched Nut Loaf (from "Company's Coming, Meatless Cooking" by Jean Pare, very good book, I recommend it)

2 tbsp butter or hard margarine
2 cups chopped onion
1.5 cups ground walnuts
1.5 cups ground pecans (you can use finely chopped nuts instead of ground ones if you prefer the crunchy texture)
1 cup rolled oats run through blender
1 cup coarsely crushed bran flakes ('all bran' works too)
pinch salt and pepper
1/4 tsp oregano
1/4 tsp garlic powder
1/8 tsp ground thyme

3/4 cup vegetable stock

6-8 tomato slices
3/4 cup grated medium cheddar (low fat works fine)
3/4 cup grated mozzarella

Saute onion in butter until soft, turn into large bowl. Add next 9 ingredients from list and mix well.

Pour stock over nut mixture and stir.

Pack half of nut mixture into greased 8x4x3inch loaf pan. Layer tomato slices over top followed by both cheeses. Cover with second half of nut mixture.

Bake uncovered in 350degF oven for 30 to 35mins. Cuts into 10 slices.

Also fine without the cheese tomato layer. Can also be served cold with a salad or in pitta sandwiches.

1 slice contains 331 cals.



Cranks Nut Loaf

1 med. onion
8 oz mixed nuts finely chopped
4 oz wholemeal breadcrumbs
10 fl oz veg stock
1 tsp marmite
1 tsp dried mixed herbs
salt and pepper

Saute onion in 1oz butter of 2 tbsp oil.

In a large bowl, mix the onions with the nuts and breadcrumbs.

Dissolve the marmite in the vegetable stock and mix that and all other ingredients into the nut/breadcrumb mixture.

Press into a 1lb loaf tin and cook uncovered for 30 minutes at 350degF.

Hippyt
Member

06-15-2001

Thursday, December 23, 2004 - 9:27 pm   Edit Post Move Post Delete Post View Post    
Can I ask why you decided to go veggie? And,uh,you know you aren't really a vegetarian til you cut the fish out,right?


Karuuna
Member

08-31-2000

Friday, December 24, 2004 - 10:45 am   Edit Post Move Post Delete Post View Post    
Pescetarian is the name for someone who is primarily vegetarian but still consumes fish or seafood. It's a very common transition stage to vegetarianism, although some people (like me) stay in that stage. Some people call it "transitional vegetarianism". :-)


Kitt
Member

09-06-2000

Friday, December 24, 2004 - 5:46 pm   Edit Post Move Post Delete Post View Post    
I turned vegetarian years ago because I just don't agree with eating animals. I couldn't eat a cat, so why would I eat a cow? I tend not to mention it because people ask me why and then attack me for it, it's a very strange phenomenon.

Are you veggie, Hippyt? If so, why? Here it seems to be done mostly for health reasons.

Kitt
Member

09-06-2000

Tuesday, January 04, 2005 - 1:36 pm   Edit Post Move Post Delete Post View Post    
Sorry for the delay in replying, it's been a busy couple of weeks! I have found a few artichoke recipes. Let me know if any of the titles suit your tastebuds and I'll write out the whole recipes.

Lemon oil dip with charred artichokes (mostly just the recipe for the dip) 500
Penne with artichokes and fennel
Artichoke and leek crepes
Artichoke rosti
Artichoke lasagne nvc
Baked Artichoke and Pepper Polenta
Pasta with endives and artichokes
Stuffed artichokes (stufffed with breadcrumbs, mushrooms, herbs etc.) sbvc

I can't find any recipes specifically for portabello mushrooms, but have lots of generic mushroom recipes. Let me know if there's a type of recipe you want and I'll look for it.

Landi
Member

07-29-2002

Saturday, January 22, 2005 - 6:44 pm   Edit Post Move Post Delete Post View Post    
i'd like recipe for penne and lasagna (please!)

Hippyt
Member

06-15-2001

Saturday, January 22, 2005 - 6:52 pm   Edit Post Move Post Delete Post View Post    
Oh,sorry Kitt I never saw your response. Yeah,I am a veggie. Have been for about 15 years now. I did it for about the same reasons you did. Yeah,strange how people care about what you put in your mouth,eh?
My BIL made some roasted portabello mushrooms with goat cheese last Christmas. I wish I had that recipe,it was incredible.
Those all sound really good.

Kitt
Member

09-06-2000

Monday, January 24, 2005 - 8:08 pm   Edit Post Move Post Delete Post View Post    
Penne with Artichokes
from 500 Greatest Ever Vegetarian Recipes, ed. Valerie Fergusen

juice of half lemon
2 globe artichokes
1 tbsp olive oil
1 small fennel bulb, thinly sliced, with feathery tops reserved
1 onion, finely chopped
4 garlic cloves, finely chopped
handful fresh flat leaf parsley, roughly chopped
14 ounce can chopped Italian plum tomatoes
2/3 cup dry white wine
3 cups dried penne
2 teasp dried capers, chopped
salt and ground black pepper
freshly grated parmesan cheese to serve

1. Fill a bowl with cold water and add the lemon juice. Cut off the artichoke stems then pull off and discard the outer leaves. Cut off the tops and the pale inner leaves so that the bottom remains. Cut this in half lengthwise, the prise out and discard the hairy choke. Cut the artichokes lengthwise into quarter inch slices, adding these to the bowl of lemon/water.
2. Bring a large pan of salted water to a boil, add the artichokes and boil them for 5 minutes. Drain and set aside.
3. Heat the oil in a large frying pan, cook the fennel, onion, garlic and parsley over a low heat for 10 mins. Ad the tomatoes and wine, with salt and pepper to taste. bring to a boil, stirring, then simmer for 10-15 mins. Stir in the artichokes, replace the lid and simmer for 10 more minutes.
4. Meanwhile bring a pan of lightly salted water to a boil and cook the pasta for about 12 mins or until al dente.
5. Drain the pasta and return it to the clean pan. Stir the capers into the sauce, pour onto the pasta and toss well. Serve immediately, garnished with the reserved fennel fronds. Pass grated cheese separately.

Serves 6.

Kitt
Member

09-06-2000

Monday, January 24, 2005 - 8:23 pm   Edit Post Move Post Delete Post View Post    
Artichoke Lasagna
from New Vegetarian Cuisine, by Linda Rosenweig

9 lasagna noodles
2 teasp olive oil
1 med onion, chopped
3 garlic cloves, minced
1 cup low sodium veg stock
1/4 cup fresh basil
2 boxes (9 oz each) frozen artichoke hearts, partically thawed
1 box (10 oz) frozen chopped spinach, partially thawed
1 cup chopped roasted sweet red peppers
1 teasp margarine
1.5 tbsp unbleached flour
1 can (12 oz) evaporated skim milk
1.5 tbsp grated parmesan cheese
1/8 teasp grated nutmeg
3 tbsp seasoned dry breadcrumbs

1. in a plarge pot of boiling water, cook the noodles for 10-12 mins or until just tender. Drain and rinse wityh cold water. Set aside.
2. Meanwhile in a large non-stick frying pan over a medium heat, warm the oil. Add the onions and garlic; cook, stirring frequently for 2 to 3 mins. Stir in the stock and basil, bring to a boil. Add the artichokes, spinach and peppers; cover and cook for 5 mins. Remove the lid and cook until all the liquid has evaporated. Set aside.
3. In a 1qt saucepan over a medium heat, melt the margarine. Whisk in the flour, cook for 1 min. Slowly whisk in the milk, permesan and nutmeg. Cook, stirring constantly, for 5-7 mins, or until the sauce boils and thickens.
4. Preheat the oven to 350degF. Coat a 9x13inch glass or ceramic baking dish with no stick spray.
5. Top assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the baking dish.
6. Top with 3 of the noodles; spread with half of the artichoke mixture. Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1tbsp of the breadcrumbs. Repeat the procedure.
7. Top with the remaining 3 noodles. Spread with the remaining sauce and sprinkle with the remaining 1 tbsp bread crumbs.
8. Cover with foil and bake for 30mins. Uncover and bake for 10-15mins or until bubbly. Let stand for 10mins before serving.

Serves 8, 235 cals per serving.

Kitt
Member

09-06-2000

Monday, January 24, 2005 - 8:27 pm   Edit Post Move Post Delete Post View Post    
I thought that was you, Hippyt. I remember someone else saying they were vegetarian and your name looked familiar. I wouldn't mind that recipe either, I like portabello very much but usually simply chop it up and put it in oher dishes.

Kaili
Member

08-31-2000

Monday, January 24, 2005 - 9:01 pm   Edit Post Move Post Delete Post View Post    
Portabello fried with balsamic vinegar and olive oil and some spices is good on a sandwich. I love artichokes. tim's going to love it if I make any of these for him! I have him hooked on them too.

Kaili
Member

08-31-2000

Monday, January 24, 2005 - 9:02 pm   Edit Post Move Post Delete Post View Post    
Hey, do any of you use nurtitional yeast? I'm addicted to the stuff...now I've upped it so my toast is not only covered in it, I now have a little margarine, some Marmite, and the years on top of that. MMMMMMMM!!! Delicious!

Hippyt
Member

06-15-2001

Monday, January 24, 2005 - 9:04 pm   Edit Post Move Post Delete Post View Post    
Marmite? Isn't that that awful British stuff they put on toast?

Kaili
Member

08-31-2000

Tuesday, January 25, 2005 - 6:43 am   Edit Post Move Post Delete Post View Post    
Yep :-) I love it- Vegemite's a little saltier. It's an, um, aquired taste, but it is good...if you like nutritional yeast at all.

Kitt
Member

09-06-2000

Tuesday, January 25, 2005 - 12:52 pm   Edit Post Move Post Delete Post View Post    
Marmite is wonderful, but we're weaned on it. If you're not, it can take some getting used to. Most of the Americans I've offered it to have thought it was "foul". It's good if you add it in stock or soup, the flavour isn't as strong but it still adds taste and some great B vitamins.

Landi
Member

07-29-2002

Tuesday, January 25, 2005 - 1:15 pm   Edit Post Move Post Delete Post View Post    
thank you kitt for the recipes

Kitt
Member

09-06-2000

Tuesday, January 25, 2005 - 2:09 pm   Edit Post Move Post Delete Post View Post    
No problem Landi.

Hippyt
Member

06-15-2001

Tuesday, January 25, 2005 - 2:36 pm   Edit Post Move Post Delete Post View Post    
I've had vegemite,ick,bleh poopy. Never tried marmite.
Portobello sandwiches rock,yummy yummy yummy.
That penne recipe sounds delicious.

Kitt
Member

09-06-2000

Tuesday, January 25, 2005 - 6:51 pm   Edit Post Move Post Delete Post View Post    
Vegemite IS ick, bleh, poopy. Marmite on the other hand is yum, Mmmm, tasty :-).

Hippyt
Member

06-15-2001

Tuesday, January 25, 2005 - 9:15 pm   Edit Post Move Post Delete Post View Post    
LOL!

Rslover
Member

11-19-2002

Tuesday, January 25, 2005 - 11:11 pm   Edit Post Move Post Delete Post View Post    
Marmite - wow, haven't had that in ages. My british brother-in-law ate it all the time. It does have a very strong aquired taste but I liked it. It was good spread very thinly on toast and topped with cheese.

Costacat
Member

07-15-2000

Wednesday, January 26, 2005 - 9:02 pm   Edit Post Move Post Delete Post View Post    
My Aussie friends tell me that vegemite on toast is seriously yummy. I argue with them that I prefer marmalade, thankyerverrymuch!

My latest fav sandwich is a fresh mozarella with tomato and basil and goat cheese and pesto pannini, made in my George Foreman. Seriously addicting, these things!

Kaili
Member

08-31-2000

Wednesday, January 26, 2005 - 9:16 pm   Edit Post Move Post Delete Post View Post    
I had for breakfast today a Marmite, swiss, and spinach sandwich. Making couscous now because it's just so easy and quick. I add a lot of chopped veggies to my couscous.

I'm a carb-aholic. That's one vegetarian issue I think. Pasta, potato, bread- I love em all. I do get wheat pasta and bread (with nuts and stuff in it).

I love pesto pizza- I make that now and then. Pizza crust spread with pesto sauce and topped with a ton of stuff. The pizza is a little ridiculous looking sometimes because I have it piled so high. Some of my toppings:

Always: tomato, zuccini, artichoke hearts, spinach, onion, cheese, mushrooms

Usually: black olives, green and red peppers

Sometimes: broccoli

I think that's all of them. I might be missing something, but it's all about individual taste anyway.

Another common meal: My family's holiday casserole which is more or less brussels sprouts, pasta, broccoli, cauliflower, and carrots baked in a white sauce that I have no recipe for. I just taste it as I go. That's how I cook pretty much everything. Lots of wine in it. I love a wine-y sauce!

Kaili
Member

08-31-2000

Wednesday, January 26, 2005 - 9:24 pm   Edit Post Move Post Delete Post View Post    
Oh! Here's a good recipe if you like a little spicyness:

Brussels Sprouts in Hungarian Mushroom Sauce

2 tsp veg. oil
1 med. onion
1/2 lb. mushrooms
1 tsp paprika (the recipe says "sweet paprika"- I just use what I have)
2 tsp flour
1 c. veg. broth
1 lb. brussels sprouts.

(steam the brussels sprouts while making the sauce- sometimes I add green beans to the mix also)

*Heat oil- add chopped onion and saute 5 minutes.
*Add mushrooms and a little salt and pepper- saute 3 more minutes on medium then 2 minutes on medium high until mushrooms and onions are light brown.
*Over low, add paprika and flour- saute 1 minute
*Remove from heat and stir 3/4 cup broth in. Boil and then simmer 5 min. Add cayenne pepper.
*Add cooked brussels sprouts (I usually cut them in half)- heat for 5-7 minutes uncovered. Add more stock if too thick.

I followed the recipe exactly the first time but this is so easy to make- I don't put a lot of thought into how long I've sauteed and I doubt I change the temp that often. It's pretty good though.

Rslover
Member

11-19-2002

Thursday, January 27, 2005 - 3:01 pm   Edit Post Move Post Delete Post View Post    
Brussel Sprout Crisps
Wash and separate the leaves. Mix with a little olive oil and sea salt. Bake about 10 mins or so at 375. They should like like they are starting to crispen. (Fun to give these to those who say they hate bs or children because they love these).

Kaili
Member

08-31-2000

Tuesday, March 22, 2005 - 2:20 pm   Edit Post Move Post Delete Post View Post    
My mom sent me this recipe-- it's really good.

Lasagna

Sauté garlic, onion, and Italian flavored tofu in oil olive...then add sauce...and a little red wine for flavor (or you can use a sauce that has the red wine in it already- the Napa Valley Cabernet one is good)

layer pan with:

1) sauce (plain without the tofu onion and garlic)
2)UNCOOKED LASAGNA NOODLES
3)thin layer of part skim ricotta cheese (15 oz container)
4)layer of cooked tofu,onion,garlic mixed with sauce
5) grated parmesan cheese and a little mozzarella
6) fresh spinach
7) start over again with the noodles ect

Repeat till ingredients gone, end with noodles and sauce sprinkle mozzarella and parmesan

BAKE


Kitt
Member

09-06-2000

Saturday, March 26, 2005 - 8:32 pm   Edit Post Move Post Delete Post View Post    
Sounds nice, I might give it a try, thanks!

Vacanick
Member

07-12-2004

Saturday, March 26, 2005 - 8:51 pm   Edit Post Move Post Delete Post View Post    
I'm not a vegan but I am trying to no carb and I love the idea of Brussel Sprouts Crisps. What a great idea! Thanks!