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Vegetarian Recipes

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: Vegetarian Recipes users admin

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Costacat
Member

07-15-2000

Wednesday, December 28, 2005 - 8:46 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Here's the recipe for the Finnish carrot casserole (that I'd asked about in the questions thread). This is a traditional holiday casserole. I first had it at the House of Finland's tasting during December Nights in Balboa Park (aka Christmas on the Prado). It was delicious! Thanks to Rslover who helped me find the base recipe; this slightly revised recipe is exactly what I remember!!! Enjoy!

Finnish Carrot Casserole
(From the House of Finland -- a Christmas Dish)


2/3 cups Blue Rose type rice
1-1/4 cups water
1-2/3 cups milk
2 tbls butter (divided)
1 lb grated carrots
1-2 tbls corn syrup
1/2 tsp salt
1/2 - 1 tsp white pepper
1 egg
1/3 cup plain bread crumbs

Preheat oven to 400 degrees (F).

Cook rice in water and milk until rice is almost done. Bring mixture just to a boil, lower heat, cover, and cook 15-20 minutes. The mixture should be thick, like hot cereal, and the rice will be just firm. Add 1 tablespoon butter, stir until melted, and cool porridge.

Add grated carrots to the rice mixture with the rest of the ingredients except for the remaining tablespoon of butter and bread crumbs. Pour into buttered 8"x8" casserole dish and spread out evenly.

Melt remaining 1 tablespoon of butter and stir in bread crumbs until well mixed. Sprinkle over carrot mixture and lightly press down.

Bake for 1-1/2 hours. Serves four (as a main dish), or 6-8 as a side dish.

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NOTES:

1. I don't know what "Blue Rose type rice" is. I used Calrose sushi rice. It worked great!
2. Don't use a grater to grate the carrots. Use a food processor -- the base, without the grating attachment -- so that the carrots are really more like finely chopped than grated.
3. I used 2% milk.
4. I didn't exactly measure the white pepper. I sprinkled quite a bit in, tasted it, and added more. You want a bit of "heat".

Teachmichigan
Member

07-22-2001

Wednesday, December 28, 2005 - 10:24 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Made a delightful minestrone soup tonight.

In a teaspoon or two of olive oil, saute 1/4 C chopped onion and 1/2 C chopped carrots.

Add to that:
2 tsp. of beef base & about 4 cups of water.

Add to the water:
1 can red, pinto or garbanzo beans (rinsed and drained)
4 oz. sliced mushrooms
1/2 C frozen (or canned) green beans
1/2 C chopped frozen broccoli
1 small zucchini chopped in bigger pieces (to avoid getting mushy)
2 tsp. basil
1 tsp. oregano
dash of crushed red pepper flakes
2 tsp. parsley
1/4 tsp. white pepper
2 bay leaves.

Bring to a boil. When boiling, add 1/3 cup pasta shells.

After about 8 minutes, add 1 can (15 oz.) diced tomatoes and 1 can (15 oz.) tomato sauce.

Heat thoroughly. Serve w/crusty bread (Italian is best). Should make about 3 quart pot.

Taste before serving (I just dump, so I'm not sure on all the measurements). It may need more tomatoe sauce or more basil, oregano, etc. If you don't like spicy food, just leave out the white pepper and crushed red pepper flakes.

Costacat
Member

07-15-2000

Thursday, December 29, 2005 - 8:15 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Er, Teach? Using "beef base" in the soup does not a vegetarian meal make! :-)

Rslover
Member

11-19-2002

Thursday, December 29, 2005 - 4:00 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
Ha Ha!
Costa, Is that dark corn syrup?

Costacat
Member

07-15-2000

Thursday, December 29, 2005 - 4:09 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I used light corn syrup. No molasses. No maple syrup. What you want is a hint of sweet and a hint of heat. I put in a tablespoon of corn syrup and a bunch of shakes of the white pepper and tasted the carrot mixture. It wasn't "quite there" so I added another half tablespoon of corn syrup and another coupla shakes of white pepper. I was gonna measure the white pepper, but I couldn't get the danged shaker top off with one arm!

Teachmichigan
Member

07-22-2001

Thursday, December 29, 2005 - 4:41 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
LOL -- sorry, meant VEGGIE broth! LOL Duh!

Costacat
Member

07-15-2000

Thursday, December 29, 2005 - 5:15 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
LOL!! I figured you could use vegetable broth instead! Too funny, though! :-)

Teachmichigan
Member

07-22-2001

Thursday, December 29, 2005 - 6:25 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
It always depends on what I have in the house -- and last night I only had the beef base. We usually use the veggie base, though -- healthier and less sodium for DH.

Tabbyking
Member

03-11-2002

Wednesday, March 15, 2006 - 3:03 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
my dd and i love this! we use the mushrooms instead of the seitan. a whole bowl has only about 150 calories and it's very tasty. you can mash ginger root or use a tablespoon from a jar of crushed ginger.
we don't even thicken it, so we have less carbs. just the potato ones, none added from flour. we don't care for bay leaves, so we use maybe 1/2 of one or none. my dd got up and had it for breakfast, too! another good thing is that it costs about 8 bucks to make a double pot of it.

Hawaiian savory stew
From "Dr. Shintani's HawaiiDiet Cookbook"

3 tablespoons water
1 large onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, mashed
1 box seitan (wheat gluten), cut in 1 inch pieces or 1 cup mushrooms
1 tablespoon soy sauce
2 large carrots, cut in 1 inch chunks
2 stalks celery, cut in 1 inch chunks
3 red potatoes, quartered
1 can tomatoes, whole packed
3 bay leaves
2 cups vegetable broth
Water to cover
Salt and pepper to taste
2 tablespoons whole-wheat flour dissolved in 4 tablespoons water
Tabasco sauce, optional

Saute onion and garlic in 3 tablespoons of water in a large pot. Add seitan or mushrooms, ginger, soy sauce, carrots, celery, potatoes, tomatoes, vegetable broth, water to cover, salt, pepper and bay leaves. Cook until vegetables are tender.
Thicken with whole-wheat flour dissolved in 4 tablespoons of water. Serve hot. Zing it with a few drops of Tabasco sauce. Makes 6 to 8 servings.

Approximate nutritional analysis per serving with seitan: 256 calories, 1.2 g fat. Per serving with mushrooms: 132 calories, 0.5 g fat.




Gilda
Member

08-21-2006

Thursday, September 28, 2006 - 12:39 pm   Edit Post Move Post Delete Post View Post Send Gilda a private message Print Post    
Dal (Lentil Curry) (serves 4)

11 ozs orange lentils

2 cups water

1 med onion, chopped

4 cloves garlic: crushd

1 14 oz can tomatoes

1 heaping teaspoon curry powder

4 teaspoons vegetable bouillion powder or 2 bouillon cubes



1. Rinse the lentils well in cold running water until the water runs clear

2. Place the lentils in a saucepan with the water, onion, garlic and bouillon powder.

3. Bring to a boil and simmer for 10 mins.

4. Add tomatoes and curry powder and stir well. Cover and leave to simmer for a further 20 minutes, stirring occasionally to make sure the mixture does not stick to the bottom. If it starts to get too thick, add a little water, or if it seems too watery, leave uncovered. The lentils should form a porridge like paste.



Chickpea Curry

1 14 oz can chickpeas, drained and rinsed

1 large white onion chopped

1 small celery, chopped finely

1 med carrot, chopped

2 teaspoons olive oil

2 tablespoons tomatoe paste

2 cups veg stock

2 cloves garlic crushed

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon curry powder

1 teaspoon ground ginger

1/2 teasp sea salt



1. Gently heat the oil in a large fry pan and saute the garlic for a minute

2. Add the onion and dry spices and cook for a further 2 minutes

3. Toss in the vegetables and steam-fry in 2 tablespoons of the stock for a couple of minutes.

4. Add the chickpeas, the tomato paste, and the rest of the stock and let the curry simmer uncovered until the vegetables are tender and the sauce has thickened slightly (around 30 mins)



Beany Vegetable Soup (serves 6)

1 pound mixed root vegetables (such as carrot, rutabaga, and parsnip) peeled and chopped into bite-sized chunks

3 stalks celery, finely chopped

3 leeks, sliced

2 onions chopped

2 14-oz cans mixed legumes (or yr choice of beans, such as kidney, chickpea, cranbery, buter or flageolet)

3 cups vegetable stock

fresh flat-leaf parsley, roughly chopped

sea salt, black pepper



1. Put the onion, celery, leeks, root vegetables, stock and seasoning in a large saucepan and stir.

2. Cover and bring to a boil, then reduce the heat and let the soup simmer for 20 mins.

3. Stir in the mixed legumes, then cover and simmer for 5-10 mins until the vegetables and beans are both tender.

4. Add the parsley, then season to taste before serving.

Kaili
Member

08-31-2000

Thursday, September 28, 2006 - 1:06 pm   Edit Post Move Post Delete Post View Post Send Kaili a private message Print Post    
Those sound great!!! Thank you!!!!

The chickpea curry I make is a little different...

2 onions
4 cloves garlic
1 tbsp oil
1 tsp chile powder, salt, turmeric, paprika
1 tbsp ground cumin and ground coriander
2 cans chickpeas drained
28 oz can diced tomatoes
1 tsp garam masala

-sautee onion and garlic on medium
-add chile powder, salt, turmeric, paprika, cumin, and coriander- stir 1 minute
-add chickpeas and undrained tomoatoes- stir together,then simmer covered on low for 20 minutes stirring now and then.
-stir in garam masala and simmer covered for 10 minutes

Sometimes I toss in a can of drained mushrooms too.

Kaili
Member

08-31-2000

Thursday, September 28, 2006 - 1:22 pm   Edit Post Move Post Delete Post View Post Send Kaili a private message Print Post    
Two other favorites of mine....

Lebanese Stuffed Tomatoes

1/2 c. white rice (I've been usinsing semi-cooked instant rice- it finishes cooking in the oven)
2 tbsp olive oil
1 medium onion- chopped
1/2 lb soy hamburger crumbles (Boca portions theirs so it's easier than Morningstar Farms- those are my main two brands)
2 large cloves chopped garlic
4 tbsp cilantro OR parsley
3/4 tsp salt
3/4 tsp pepper
1/2 tsp allspice
about 6 large tomatoes

Preheat oven to 400
If using "real" rice- boil it uncovered in 3 cups water for 10 minutes, then rinse and drain it and set aside

Heat 2 tbsp oil- add onion and cook till soft, add soy beef and saute about 5 min.

Mix in rice and the spices then set aside

Cut off a slice from the BOTTOM end of each tomato (about 1/4 of the tomato)- save the slice- remove the pulp/seeds from the insides, sprinkle the inside with salt. I actually usually do this before everything else so they're ready when the filling is ready.

Set tomatoes in oiled baking dish- fill with stuffing and cover with the slices that were previously cut from them- sprinkle the tops with a little oil

Bake uncovered for 30-40 minutes


Brussel Sprouts in Hungarian Mushroom Sauce

2 tbsp veg. oil
1 med. onion (chopped)
1/2 lb mushrooms (sliced)
1 tsp sweet paprike
2 tsp flour
1 cup broth
cayenne pepper
1 lb brussel sprouts

Steam brussel sprouts while doing the rest...

Heat oil- saute onion till soft- Add mushrooms, salt, pepper- saute 3 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 in 3/4 cup broth- boil then simmer 5 monutes- add a little cayenne pepper (however much you like- just a bit)

Add cooked brussel sprouts- heat for 5-7 minutes uncovered- add remaining stock if too thick.

Gilda
Member

08-21-2006

Tuesday, October 03, 2006 - 7:23 pm   Edit Post Move Post Delete Post View Post Send Gilda a private message Print Post    
Kaili, thanks for the receipes....I made yr version of the chickpea curry...but I did add curry, couple baby carrots chopped up and 1 celery stock....it was really yummy with the addition of the diced tomatoes (already seasoned) and garam marsala.
My beany soup probably would taste better with regular salt, instead of sea salt and besides pepper, adding basil, oregano as well...also use chicken stock (bovril) instead of vegetable stock, also dill instead of parsley.
My companion loves brossel sprouts so I will get around to making this receipe as well.