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Found 658 results

  1. Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle) while still hot, pounding well. It should not be smooth, there will be quite a few small pieces. 3. Add the soy sauce and sugar mixing well. Adding more sugar or soy to taste and a little salt. 4. Add the cauliflower and broccoli and stir to combine. Serve Keywords: Side, Japanese, Vegetarian, Easy, Vegetables ( RG337 )
  2. Celeriac with Olive Oil (Zeytinyağlı Kereviz) Serves 6 as Appetizer. This is one of the typical "Olive Oil" dishes of Istanbul and coastal Turkey. It's typically served cold or lukewarm as a "meze" or as an appetizer before a meal. medium celeriacs medium carrots, cubed c good olive oil tsp flour tsp sugar lemon 5 sprigs italian parsley T fresh dill salt to taste Peel celeriac and cut either into chunks or into slightly concave slices (do this by inserting the knife from the side at a slightly downward angle and cutting around). Chop onions and cube carrots. Heat oil in a pan, add carrots and sautee for 2 minutes, add onions and sautee 2 minutes more. Add flour and continue stirring, add water to cover. Try and arrange pieces so you will need the least amont of water possible, i.e. pack them closely. Add sugar and juice of half the lemon, taste, add more if necessary (it's a matter of taste). Add salt. Add chopped parsley and celeriac tops if desired. Bring to boil, turn down the heat and simmer for around half an hour, till celeriac is tender. Add a tablespoon of chopped dill, cover and let stand. Let cool completely (these dishes are eaten room temp or cold). If you have cut slices, take a slice and put on small plate, then heap some of the onions and carrots in the center. Garnish with fresh dill and add a squeeze of lemon when serving. Some people add a cubed potato to the mix as well; you would sautee this together with the carrot. Sauteeing it for a bit keeps it from breaking up during the cooking. Keywords: Appetizer, Vegetables, Middle Eastern, Vegan, Brunch, Vegetarian, Lunch, Easy, Dinner ( RG1892 )
  3. Roasted Pineapple and Avocado Salad Serves 4 as Salad. A really simple, but really flavourful salad. Big bursts of flavour in the chunked pineapple really make it a crowd-pleaser. 2 c peeled and cored fresh pineapple (3/4" chunks) 1/2 tsp light brown sugar Kosher salt 1-1/2 T extra-virgin olive oil 1-1/2 T balsamic vinegar 2 Hass avocados, cut into 3/4-inch chunks 4 oz cleaned baby spinach (4 cups) 12 mint leaves Freshly ground pepper Lime wedges, for serving 1. Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown. 2. In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint, season with salt and pepper and toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges. Keywords: Salad, Vegetarian, Easy, Snack ( RG390 )
  4. hijiki simmered with aburage and carrots Serves 4 as Side. This is a good example of a Japanese nimono or simmered dish. If I have them on hand I like to toss a handful of freshly boiled edamame at the end for a little color. You will often also see this dish with daizu, soy beans. 50 g dried hijiki, reconstituted 2 pieces aburage (tofu pockets) 1/2 carrot, julienned 1-1/2 c dashi 1 T sugar 4 T soy sauce 1 T sake 1. Place both the reconstituted hijiki and aburage in colanders and pour boiling water over them. 2. Squeeze out the water and slice the aburage into 1/4 inch threads. 3.Add the dashi, sugar, soy and sake to a saucepan and bring to a boil, add the hijiki and carrots and keep at a strong simmer for about 15 to 20 minutes or until there is just a little liquid left. 4. Season with more soy or sugar to taste and stir in the aburage ( and edamame if using) and remove from the heat. this is best served at room teperature, but is also good warm or cold. Keywords: Side, Vegetarian, Easy, Japanese ( RG1081 )
  5. Guest

    Lentejas -- Lentils

    Lentejas -- Lentils For me, the lentils are the best of all the legumes; humble and yet incredibly good. They are a very important part of the Spanish diet & have now also become stylish. You can find them in many famous restaurants as the ingredient of choice for many dishes. See more of my Spanish Recipes here. Ingredients: 1 c brown lentils (well washed; cover & rinse with cold water several times) 1 bay leaf of parsley 1/2 head of garlic 1 tsp sweet pimentón (found in most specialty stores; substitute with good paprika) 4 oz salt pork or bacon (make sure to blanch bacon for a minute to remove the strong smoky flavor) 4 T olive oil 1 medium size onion (chopped) 1 carrots (peal & chop into ¼ inch slices) 1 potato (peeled & cut into small chunks) 1 T of tomato paste, tomato sauce or whole fresh tomato 1 T of red wine vinegar (totally optional) Salt (to taste) Pepper (to taste) Directions: 1. Put the lentils in a pot & cover with cold water (lentils "grow" so be generous; you can also add more water as they cook); add the bay leaf, a clove or two of garlic, the salt pork, ½ the paprika. Bring to boil, lower the heat to a high simmer & cover partially (some of the steam should escape); cook for ~ 1 hour. 2. Heat the oil in a frying pan; add the onion & sauté for a few minutes. Add the carrot, remaining garlic & cook for 5 more minutes. Now add the tomato paste, cook for another 5 minutes & add the sweet pimentón. 3. Add the sautéed vegetables to the lentils, the chopped potato, salt and pepper. **Add more water if the lentils look dry. Cook another ½ hour. 4. Before serving taste for salt & pepper; add the vinegar. TIP: If you eat the lentils the day after they might be a little thick & dry; boil ½ cup of water & add to the lentils. Warm for a couple of minutes. TIP: If you have any leftovers (I seriously doubt that!), puree the lentils & add a few spoonfuls of stock or milk. YUM! More of My Spanish Recipes Keywords: Soup, Vegetarian, Spanish/Portugese, Appetizer, Beans, Main Dish, Lunch, Easy, Dinner ( RG548 )
  6. fifi

    Oven Fried Eggplant

    Oven Fried Eggplant This is a recipe that my sister and I developed over the years. The original purpose was to get rid of all of those eggplants we grew. It has developed over time and this is the latest incarnation. The stuff is like potato chips and is guaranteed to dispose of excess eggplants. 1 Medium eggplant 1 Egg 1/4 c Cooking oil, olive or a neutral oil to your taste 2 c Or more, seasoned breadcrumbs Heat the oven to 375F. Peel and slice the eggplant in 1/4 inch or less slices. You can do full rounds or half rounds to your preference. Vigorously whisk together the egg and oil. You can multiply this as needed. Dip the eggplant slices in the egg/oil mixture and let drain. In a shallow bowl, bread the eggplant slices, pressing down to adhere as much breadcrumbs as possible. Lay out the eggplant slices on a sheet pan. (I have started using a sheet of the new non-stick foil on the sheet pan and we find that the crispness is enhanced.) Bake for 15 to 20 minutes, turn, bake for another 15 to 20 minutes. Serve hot. Notes: If the eggplant gets cold, it reheats beautifully, even the next day. I have used this same method with squash with good success. The breadcrumbs can be anything you wish. They should be well seasoned incuding salt. When I am lazy, I resort to Progresso. I am not sure what other vegetables this will translate to. I think the egg oil mixture is the key to success. Keywords: Appetizer, Side, Vegetarian, Easy, Vegetables ( RG1122 )
  7. Rachel Perlow

    Eggplant and Tomato Salad

    Eggplant and Tomato Salad Serves 6 as Side. This is based on the recipe found here. I didn't like the idea of using egg and made some of my own additions/subtractions. I only had one fresh tomato and it wasn't as ripe as the recipe described, so I used it, plus about 1/2 cup of marinara sauce I happened to have in the fridge. Yield: about 3 cups 1 large eggplant 2 T olive oil 1 onion 4 cloves garlic, chopped 1 tomato, chopped, (very ripe or canned) 1/2 tsp salt (or more, to taste) 1/4 tsp freshly ground black pepper 1 tsp Tabasco sauce (even better, Garlic Tabasco) (amount to taste) 1 T lemon juice Roast the eggplant, whole, on a grill or in the oven until softened but not collapsed, it is OK if the skin gets charred. Allow to cool to the touch, or put in the fridge overnight. Set a large skillet over heat, add the olive oil, garlic and onions. Cook over medium-high heat until onions are softened, don't burn the garlic. While that is cooking, remove the peel from the cooked eggplant, this should be easy to do with your hands, and cut into large chunks. Add the eggplant to the skillet and tomato to the skillet and cook (smooshing the occasional firm piece of eggplant) for about 15 minutes, until the tomato cooks down, but doesn't disintigrate. Add salt, pepper, Garlic Tabasco, and lemon juice and taste for seasoning. This will be served cold, so you want it highly seasoned. Place into serving bowl and chill at least 2 hours. Keywords: Middle Eastern, Vegetarian, Appetizer, Side, Hors d'oeuvre, Amuse, Intermediate, Vegetables, Dip, Snack, Dinner, Lunch ( RG1100 )
  8. Eggplant Stew - with a Mexican twist Serves 4 as Sideor 2 as Main Dish. One day I had an excess of eggplant. I had at least the equivalent of one big one left over after putting together the eggplant gratin dish. Now what? I had all of the ingredients in the house to do something different. In the small heavy pot (2 ½ quart Le Creuset) I layered in chunks of eggplant, rough chopped onion, roasted peppers and seasonings. I know that eggplant isn’t necessarily an ingredient that reminds us of Mexican cuisine. But, what the heck. Actually, the final dish does not taste strongly of eggplant. The other flavors overwhelm it. I see it as a good way to use it up or maybe sneak eggplant into the diet of those that aren’t crazy about it. (Hmmm . . . I wonder if this would work with zucchini?) As is common with my recipes, this is a casual affair and the quantities and ingredients are flexible. Do what you like. For more eggplant discussion, please visit Eggplant in the Cooking forum. 1 large eggplant cut into about 1 inch chunks 1 medium white or yellow onion roughly chopped 1 tsp kosher salt 2 tsp dried Mexican oregano 2 T dried cumin seeds 1 tsp garlic powder 1 large red bell pepper, roasted, peeled and rough chopped 1 4 ounce can of chopped green chiles 1 c picante sauce, your favorite brand In a small Dutch oven or other heavy lidded pot, layer the eggplant and onion. Add the salt, oregano, cumin seeds and garlic powder, distributing evenly over the vegetables. Continue layering, adding red bell pepper the green chiles and picante sauce. Cover and cook in a 325 degree F oven for about 1 ½ hours. You will want to check after an hour. Eggplants will differ as to water content. If yours are high in water content, you might consider taking the lid off for the last half hour. The picture above is intentionally taken to show that there isn’t a lot of loose liquid running around. You want a concentration of flavors, not soup. Tips and Notes: Crush the dried oregano between your fingers while sprinkling. This releases more flavor. Using whole cumin seeds is a trick I learned from Huevos del Toro’s "Work in Progress Chili." In a long simmered dish they get really tender and offer a pleasant burst of cumin in the mouth. You can substitute ground cumin. For a quick and easy technique for roasting the bell pepper, cut it into strips so that it will lay flat, skin side up, on a baking sheet. Run under the broiler until the skin is charred. Then proceed to sweat and peel off the skins. Serving suggestions: Sprinkle with a fresh Mexican cheese and serve with cornbread or warm corn tortillas. Chorizo on the side is a good meat addition if you like. This would also be a good base to use up leftover pork or chicken. Alternate cooking methods: You can vary the temperature, usually lower, to vary the cooking time. This is handy for putting it in the oven and going shopping. This recipe would lend itself to a crock pot. I also intend to try this in a clay pot. Keywords: Main Dish, Side, Vegetarian, Easy, Vegetables, Lunch, Dinner, Tex-Mex ( RG1177 )
  9. debsdelectables

    Melinda's Favorite Guacamole

    Melinda's Favorite Guacamole Serves 4 as Appetizer. While I say 4 servings, these are the servings of true guacamole lovers. For Melinda and myself (amongst other guac aficionados) the rule of thumb is one avocado per person. Besides, the leftovers don't usually last longer than a day. Chip recommendations: Santitas (Frito-Lay), Red Hot Blues (Garden of Eatin')--these are spicy, while the Santitas are very nice, white corn, restaurant-style chips. They're both highly addictive. If you use Red Hot Blues, test with Santitas, too, because if you're making this for guests, not everyone likes it as spicy as we do. ;D 1/2 tsp fresh chopped cilantro (dried works too, but only if the finished guac rests in the fridge for an hour or so before eating) 4 ripe Haas avocados (make sure that they've been refridgerated for at least an hour before you make the recipe) 1 T freshly squeezed lemon juice 2 finely chopped cloves of garlic (the bigger, the better) 1/4 c green salsa (I prefer Trader Joe's) 1 tsp of hot sauce (the brand/flavor is up to you--Tabasco works just fine for me, but I like the green one to keep the color profile) salt and pepper 1. Skin and de-stone the avocados. 2. Add the lemon juice, the garlic, the cilantro, 1/2 the salsa, and 1/2 the hot sauce. 3. Use a potato masher to squish down the avocados a few times. 4. Mix it with a spoon until the ingredients are combined (shouldn't take long). 5. Taste test with your favorite chip (or whatever you will be serving with the guac). 6. If it's spicy enough don't add any more hot sauce, but add the rest of the salsa. 7. Salt and pepper to taste. If you use dried cilantro, refrigerate the dip for at least an hour before serving. If fresh, you can serve it immediately. Keywords: Hors d'oeuvre, Kosher, Dinner, Side, Easy, Dip, Vegan, Snack, Healthy Choices, Vegetarian, Lunch ( RG1076 )
  10. Dave the Cook

    Post-Christmas Oakville Gumbo

    Post-Christmas Oakville Gumbo Marlene made this on her food blog, and provided a nice Pictoral Essay. This would also make a wonderful post-Thanksgiving Oakville Gumbo. I'm hoping you have some smoked sausage left over from the dressing. Eight to 12 ounces is optimal, but this kind of cooking is about making do with what you have. You can supplement with ham, or peameal bacon (Cajun-Canadian fusion!), for that matter. (If you use the bacon, adjust the salt in the recipe accordingly.) Stock: 1 turkey carcass, stripped of most of its meat (including the wings in the stock is a really good idea) 1 bay leaf 1/2 tsp rubbed sage 1/2 tsp salt, plus additional for final adjusting Gumbo: 8 oz (by weight) or 1-1/2 C all-purpose flour 1-1/4 c vegetable oil (peanut, if you've got it) 8 oz smoked sausage (andouille preferred, but kielbasa works well, too), in 1/2-inch slices 1 c chopped onion (about 1 medium) 1/2 c chopped red (preferred) or green bell pepper (about 1/2 medium) 1/2 c chopped celery (about 2 stalks) 1 T chopped garlic (3-4 medium cloves) 3 or 4 green onions, chopped, divided into white and green (the green is for garnish, so it's best to leave them intact until you're ready to serve, or they'll wilt) 1 lb turkey meat, cooked and shredded I prefer mostly dark meat for this, and I bet Brooks does, too) 1 bay leaf Seasoning mix: 1 tsp kosher salt 1 tsp ground white pepper 1/2 tsp ground black pepper 1/2 tsp cayenne 1/2 tsp dried thyme 1 tsp rubbed sage 1/4 tsp mustard powder Rice (de rigeur with gumbo) 1. Break the carcass down as far as you can: remove the wings and break them into sections (don't forget the tips); cut or tear the breastbone from the backbone; break the backbone into three or four sections; save the thigh and leg bones from dinner -- crack (or hack) them in two. 2. Put the bones in a large pot. Add 1/2 t salt, a bay leaf and sage, and cover with water. Bring slowly to a simmer, and keep it there for two hours or more, adding water to keep the bones covered. The longer you can let this go, the better, up to the point where the bones themselves start to fall apart. 3. Strain the stock through four layers of cheesecloth and chill it. Skim the fat off, and reduce the stock to two quarts. 4. In another large pot, heat the oil (supplement with up to 1/2 turkey fat) until shimmering. Brown the sausage over medium heat and remove to paper towels with a slotted spoon. 5. Add all the flour at once. Stir to combine into a roux, lower the heat to medium-low and cook, stirring constantly, until it's the color of peanut butter. 5. Add the onion, celery and bell pepper, along with half of the seasoning mix. Saute over medium heat until the vegetables are slightly soft, about five minutes. Add the other bay leaf, the white part of the green onion and the garlic. Stir to combine. 6. Add the stock, about a half-cup at a time to start, whisking constantly. (As you incorporate more stock, you can add larger amounts.) Bring the soup to a boil, and simmer for about an hour. 7. Check the seasoning. Add more of the spice mix to taste. Add the sausage and the turkey. Simmer for another 30 minutes, until the sausage is tender and heated through. Remove bay leaf. Adjust salt and pepper. 8. Serve over rice in a soup bowl. Garnish with the green onion, er, greens. Keywords: Soup, Main Dish, Vegetarian, Turkey ( RG1180 )
  11. Gifted Gourmet

    Potato Kugel

    Potato Kugel 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 c matzah meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 3 eggs, beaten 2 T oil (or schmaltz) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... Keywords: Side, Kosher, Vegetarian, Easy, Potatoes, Dinner, Jewish, Passover, German ( RG1216 )
  12. Darienne

    Vegetable Main Dishes

    We are not vegetarians nor vegans. We are Less-Meatarians (Mark Bittmanism)and I am on the lookout for delicious main dishes consisting of only or mainly vegetables. Hot, cold,lukewarm, whatever. Perhaps with a bit of meat...sort in the Chinese style. We eat a lot of Chinese food...but right now I am off this cuisine...Ed never is...and love Middle East, Mediterranean, North African dishes, Caribbean. Please: not too HEAVY or reliant on grains, rice, legumes, wheat products, etc, if possible. I do make moussaka, lasagna with cabbage (not too yummy), and a mishmash of this and that. And next I'll try Mark Bittman's latest recipes: grilled corn; roasted vegetables assembled in a springform pan (can't recall the name of the dish). Thanks.
  13. Goat Cheese and Roasted Pepper Spread This is an original recipe, never before published. I have been making it, to rave reviews, for years. The secret is out now, so enjoy it! Use this as a dip for celery and carrot sticks, a spread, or a pizza topping. c goat cheese, crumbled c blue cheese, crumbled 1 whole roasted red pepper, with skin, seeds and stem removed T toasted pine nuts T extra virgin olive oil c fresh basil large pinch of kosher salt large pinch of hot red pepper flakes freshly ground black pepper to taste Place all ingredients into the bowl of a food processor and pulse until almost smooth. Do not over-process. You should see flecks of basil throughout. Absolutely, utterly fabulous with toasted baguette, dark pumpernickel bread, or good crackers. This spread also works beautifully atop a pizza crust, followed by cooked shrimp, sauteed mushrooms and fresh garlic. Makes about 1+1/2 cups. Keywords: Cheese, Food Processor, Vegetarian, Brunch, Dip, Easy, Snack ( RG1174 )
  14. torakris

    Grandma's frittata di zucchine

    Grandma's frittata di zucchine Serves 4 as Main Dishor 8 as Appetizer. This is my Grandma's zucchini frittata, that I still look forward to eating when I visit her house and she never disappoints me. 3 T extra virgin olive oil 2 T basil, chopped 1 large onion, sliced 1-1/2 lb zucchini, thinly sliced in half circles 6 large eggs salt and pepper 1/2 c grated romano(pecorino) cheese or parmigiano (about 2 ozs) 1. In a 12 inch heat 2 Tablespoons of EVOO over medium heat, add the onions and saute until wilted about 5 minutes. Add the zucchini and cook, stirring occasionally, until tender, about 10 minutes. Add the basil just before taking off the heat. Pour into a colander and let drain. 2. In a bowl, lightly beat the eggs with a fork, add the cheese and salt and freshly ground pepper to taste. Add the drained zucchini and onion. 3.Heat the remaining tablespoon of EVOO in the skillet over medium heat, when it is hot add the egg mixture, using the fork to distribute it evenly. Lower the heat to low and cook until set 12-15 minutes. Remove from the heat and place a large dish on top of the skillet and invert, slide the upside down frittata back into the skillet and cook a couple of minutes longer. Invert one more time onto a dish to serve. *Alternatively it can be placed under a broiler until just browned. Can be eaten hot, but tastes better at room temperature and is even great the next day cold. Keywords: Hors d'oeuvre, Vegetables, Main Dish, Italian, Vegetarian, Easy ( RG311 )
  15. Blanche Davidian

    Staring at a cube of tofu

    A vegetarian friend and I have agreed to get together to cook on a regular basis, and I was hoping to pick up some tips from folks who have had experience cooking with what I'll call "meat substitutes"--tofu, tempeh, tvp and the cornucopia of fake meat products like Soyrizo or I Can't Believe It's Not Bacon! I've had success with vegetarian cooking in the past, but also enough spectacular failures that I'm wary about trying anything new without some preliminary research.
  16. Sara Moulton

    Creamy Baked Polenta

    Creamy Baked Polenta Serves 4 as Side. Hands-on time: 5 minutes Total preparation time: 55 minutes The corn meal mush known as polenta, one of the national dishes of Italy, emerged in its original form as the field ration of the Roman soldier. Although pulmentum was made of millet or spelt (cornmeal was unknown to the ancient Romans), it boasted the same versatility that we love in polenta today -- you can cook it up and serve it immediately while it is still creamy, or let it set up like a cake that can be sliced and sauteed. Cooking polenta on the stove requires a lot of hands-on time -- and not a little care. It is hot and sticky and bubbles up and out in a Vesuvius-like way. Here I cook the polenta in the oven, which drastically decreases the hands on time. This recipe can do double duty as a great weeknight side dish or a vegetarian main dish topped with Porcini Mushroom Sauce (page 263) or some chopped canned tomatoes sauteed with onions and garlic, and a few bottled artichokes added at the end. A green salad would be a nice addition if you turn it into an entree. 1 c yellow cornmeal or regular (not instant) coarse polenta 2 T unsalted butter, thinly sliced 1 tsp Kosher salt 1/2 tsp freshly milled black pepper 2 oz provolone cheese, grated (about 1/2 cup) 2 oz Parmigiano-Reggiano cheese, finely grated (about 2/3 cup; see grating information, page 10) 1. Preheat the oven to 350 degrees F. Combine 4 cups water, the cornmeal, butter, salt, and pepper in a 1 1/2 quart baking dish. Bake, uncovered, on the top shelf of the oven for 40 minutes. 2. Remove the polenta from the oven, give it a stir, and bake for another 10 minutes. Remove it from the oven; stir in the provolone and salt and pepper to taste; let stand 5 minutes before serving. Serve topped with Parmigiano-Reggiano. Excerpted from Sara's Secrets for Weeknight Meals, published by Broadway Books and reprinted with permission. Copyright © 2005 by Sara Moulton. Pages referenced in this recipe are from the book. Keywords: Side, Vegetarian, Easy, Dinner, Italian ( RG1578 )
  17. roryrabbitfield

    Spinach with Onions and Currants

    Spinach with Onions and Currants Serves 2 as Side. 1/4 c currants 1/2 c water 1 T olive oil 1/2 c chopped onion 1 pkg spinach pepper salt Heat currants in water in a bowl in the microwave for 1 min. Drain. Saute chopped onion in olive oil in med/large saute pan. Add 1 bunch washed, dried flat leaf spinach,cover, and cook 1-2 mins till wilted. Uncover, add currants, and stir till spinach is cooked but not overcooked. Use enough oil so some spinach gets browned. season with salt & pepper. Keywords: Side, Vegetarian, Vegetables ( RG1173 )
  18. bloviatrix

    Golden Borscht

    Golden Borscht Serves 6 as Soup. A quick look at the flavor buddy list in Culinary Artistry inspired this recipe. 1 bunch golden beets (usually 4) 1 T olive oil 1 onion, medium chop 1 inch piece of ginger, chopped 1 medium potato, 1/2 inch dice 3 c vegetable broth, chicken stock or water. Can use a combination salt and pepper to taste lemon juice, optional creme fraiche, optional 1. Rinse beets and wrap each in piece of foil. Roast in 425 degree oven for 45 minutes. When beets are cool, slip off skins and cut into 1/2 inch dice. 2. In pot, heat olive oil. Add onion and ginger and sweat until onion is translucent. Add potato, broth, and salt and pepper. Bring to boil, then reduce to simmer for 20 minutes. 3. If using a blender, place diced beets in canister along with broth mixture and puree. If using an immersion blender, add beets to pot and then puree. When using an immersion blender, it's better to use a smaller dice. 4. Taste and adjust seasonings. You might want to add more water to thin out. This can be served hot or chilled. Keywords: Soup, Vegetables, Kosher, Vegetarian, Easy ( RG1040 )
  19. Megan Blocker

    Curry Chutney Spread

    Curry Chutney Spread Serves 10 as Hors d'oeuvre. There are many variations on this, including ones that substitute smoked almonds for the bacon (a great tip for vegetarians), but this is my all-time favorite. I often forgo the processing of the chutney - as long as your chutney isn't super-chunky, you should be able to make this without dirtying your Cuisinart! 8 oz cream cheese (light or regular), at room temperature 1 T curry powder 8 oz mango chutney (one jar) 6 strips bacon, cooked until crisp, drained, and crumbled 1 bunch scallions, finely chopped In a small bowl, combine the cream cheese with the curry powder until mixture is well-blended and smooth. In the bowl of a food processor, pulse the chutney a few times (until lumps are gone). Spread cream cheese mixture evenly over the bottom of an 8-inch quiche or pie dish. Spread the chutney on top, then top with crumbled bacon. Add the scallions evenly to the top. Serve with hearty crackers or small whole-grain toasts. Spread will keep, covered in plastic wrap and stored in the fridge, for up to two days. Bring to room temperature before serving. Keywords: Hors d'oeuvre, Dip ( RG1384 )
  20. My Wife needs to take a vegetarian out to lunch, and would like to see what suggestions members have for places to eat in the Silver Spring area that features a vegetarian menu. Thanks for any input.
  21. Jaymes

    Vegetarian Chili

    Vegetarian Chili Chili recipe, anyone? I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar: 2-1/2 c dried kidney beans 6 c water to cover 1 c V-8 Juice 1 C raw bulghar 3 T olive oil 4 cloves garlic, smashed, chopped 1 tsp ground cumin 1 tsp basil 1 T chile powder 1 dash cayenne (or hot sauce) to taste 1 c chopped celery 1 c chopped carrots 1-1/2 c chopped onion 1/2 c chopped bell peppers 1/2 c chopped mild green chiles 2 c chopped tomatoes juice of small lemon, or 1/2 large one 3 T dry red wine 3 T tomato paste salt & pepper to taste Wash beans and pick through, removing any that float, and other debris like rocks, etc. Put into stockpot or Dutch oven. Cover to about 3" with cold water (about 6 cups). Add 1 t salt. Bring to boil. Reduce heat, cover and simmer until beans are tender (about 1 hour). Heat V-8 to boiling. Pour over bulghar and set aside. Allow to stand at least 15-20 minutes. In olive oil saute garlic and spices until they begin to release their scent. Add celery, carrots and saute til veggies are almost tender. Add onions, chiles, tomatoes and cook until tender. Add vegetables, V-8/bulghar, lemon juice to beans. Cook to heat through and blend flavors (about 20-30 minutes). Remove from heat and add wine and tomato paste and stir well to thoroughly blend. Correct seasonings. Allow to set for a few minutes to allow flavors to come together. Ladle into bowls and pass condiments: grated mild cheddar cheese, chopped onions, pico de gallo, crackers, sour cream, etc. Really good served with cornbread alongside. Keywords: Vegetarian, Vegetables, American, Tex-Mex ( RG230 )
  22. Suvir Saran

    HUMMUS

    HUMMUS This is my version of a recipe given to me by my good friend Mary Ann who makes the very best hummus I’ve ever tasted. If the oil in the tahini has separated (you’ll see it floating on the top), put it into a blender and blend until smooth. 2 15 1/2 ounce cans of chickpeas, drained and rinsed 1 garlic clove pounded into a paste with 2 teaspoons salt 1/2 c tahini Juice of 2 lemons, or more, to taste, plus 1 tablespoon, for garnish 1/4 c cold water, or more, as needed 3/4 tsp toasted, ground cumin 2 T olive oil, for garnish 2 T finely chopped parsley, for garnish 1. Place the chick peas, tahimi, the juice of 2 lemons, 1/4 cup water and the cumin into a food processor and blend to a thick, grainy consistency. (Do not overprocess; what makes a hummus taste nice is the coarse texture; a mousse-like hummus does not have the same taste). Add more cold water if the hummus is too thick and more lemon juice, if you like. 2. Scrape out onto the serving plate. Drizzle with the olive oil and then with the lemon juice, and sprinkle with the parsley. Serve with warm toasted pita bread or fresh vegetables. Keywords: Hors d'oeuvre, Dip, Vegetarian, Middle Eastern ( RG521 )
  23. purplewiz

    Peanut Butter Chicken Curry

    Peanut Butter Chicken Curry Serves 4 as Main Dish. This is my variation on the "Tender Turkey And Peanut Butter Curry" recipe from Ainsley Harriott's cookbook Gourmet Express 2. His basic recipe is very good, but I've tweaked this to my taste by substituting chicken for the turkey, changing the amounts of most of the ingredients, and adding more vegetables. 3 boneless, skinless chicken breasts, cut into roughly 1/2" cubes oil for browning 1 small or 1/2 large onion, diced 1 jalapeno, seeded and diced (or other hot chile pepper) 1 T grated ginger 1 T minced or crushed garlic (2-3 cloves) 1-1/2 T Madras Curry Powder 1/3 c peanut butter 1 can unsweetened coconut milk (+ cream if it's in there) 1 c chicken stock/broth 1 can diced tomatoes with juice 1/2 lb cauliflower florets, frozen or fresh 1/2 c frozen peas salt and pepper (and possibly sugar) to taste Preheat oven to 350F. In a large oven-safe pot (I use my Le Creuset), brown the chicken in oil. Add the onion and cook until onion is soft and translucent. Add the jalapeno, ginger, and garlic, and cook until fragrant, about 30 seconds. Add the curry powder and cook until really fragrant. Add the peanut butter and let it melt, a really short time. Add the coconut milk, tomatoes, and cauliflower, and bring to a simmer, stirring regularly so everything's mixed. Put a lid on the pot and put it in the oven for 25 minutes. After 25 minutes, add the peas, and bake another 5 minutes. Adjust taste with salt and pepper. Serve with rice (or not, if you don't want it). Makes 4 large servings and freezes VERY well. Sometimes the ingredients are a bit on the bitter side, and since I use unsweetened peanut butter, I need to add a little sugar (or Splenda works well, too) to balance it out. (But Skippy and the like work just fine - crunchy or smooth.) Measurements are rough guesses at best, since at this point the only thing I measure is the curry powder. There are many substitutions which can be made with delicious results. I once made this for vegetarians by using butternut squash for the chicken and vegetable broth for the chicken stock. Keywords: Easy, Main Dish, Chicken, Dinner ( RG1383 )
  24. FoodMan

    Crispy Fried Green Tomatoes

    Crispy Fried Green Tomatoes Serves 2 as Sideor 4 as Appetizer. Best crispy, crunchy fried green tomatoes 2 Medium Green tomatoes 1 c Flour 2 Large eggs 2 T Milk 1 tsp Red Tabasco sauce (or more if you like) 1-1/2 c Finely crumbled crackers (I use a mixture of Ritz and Saltine) Oil for frying salt, pepper, cayenne ( to taste) Mustard/Caper sauce 2 T Mayonaise 2 T Yellow mustard 2 tsp Green Tabasco sauce 2 T Red wine Vinegar 1 Garlic clove finely minced 1 T Coarsly chopped capers 1 T Finely chopped parsley Slice the tomatoes into thick rounds (about 1/4 inch). Pat dry with a paper towel. Put the flour in one plate. In a seperate bowl whisk the eggs with the milk and red Tabasco sauce until light and fluffy. Spread the crumbled crackers in a third plate.* Dredge each tomato slice in the flour, shake off excess, then dip in egg mixture, shake off excess, then coat with the crackers. Heat about 1/4 of an inch of oil in a pan and fry the tomatoes on both sides until golden brown and crispy. Move them to a rack and season them with the salt, pepper and Cayenne. Serve still hot with the Mustard/Caper sauce and extra Tabasco. To make the Mustard/Caper sauce: Just mix all the ingredients and season with salt and pepper. Be carefull with the salt as the capers are pretty salty and usually no more salt is needed. Always taste first!! *to crumble the crackers I put them in a ziploc bag and crush them with my hands. I think it gives a better texture than pulsing them in the food processor, which is always an option. Keywords: Appetizer, Side, Vegetarian, Easy, Vegetables ( RG554 )
  25. maggiethecat

    Green Risotto

    Green Risotto Serves 4 as Side. This beautifully green risotoo is my variation on Edda Servi Machlin's Green Risotto from Classic Italian Jewish Cooking.She uses celery, and I don't. I like a grating of nutmeg, and I sometimes use chicken stock to top up the spinach juuce instead od plain water. The parm is my addition, as well. 1 lb spinach, stemmed and washed. 1 tsp salt several grinds black pepper hot water 1-1/2 c Arborio rice 2 chopped scallions c olive oil 4 oz grated Parmesan cheese 1 T butter Chop the spinach very fine -- I use the food processor. Strain the juice into a large measuring cup, pressing down on the spinach to extract as much liquid as possible. Heat the olive oil in a 2 quart saucepan with a lid. Sautee the spinach and scallions for about two minutes. Add salt and pepper. Top up the spinach juice with water or stock until you have 2 cups. Add this and the rice to the pan. Bring to the boil, reduce heat, and simmer covered for about 15 minutes. When the rice is cooked, add the butter and the cheese. Stir to combine. Keywords: Side, Vegetarian, Easy, Rice, Italian, Jewish ( RG1388 )
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