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Found 658 results

  1. 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 )
  2. 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 )
  3. 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 )
  4. 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 )
  5. 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 )
  6. 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 )
  7. 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.
  8. 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 )
  9. 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.
  10. 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 )
  11. 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 )
  12. 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.
  13. 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 )
  14. 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 )
  15. 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 )
  16. 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 )
  17. FaustianBargain

    The Saffron Gates at NYC

    Ok..so everyone is talking about it. Just for fun, what is *your* Saffron Menu. We have the truffle menu and the chocolate menu, so why not saffron? Starter+Main(1 or 2)+Dessert Optional: canapes, beverages, petit-fours, wine matches and all that stuff. Can be designed to be suitable for any season, specific to any region or dining preference(vegetarian/"healthy"/no dairy etc)
  18. Carole Grogloth Hawaii

    No Fat Vegan Cooking

    Aloha eGullet Members, Can anyone share some recipes or techniques for cooking tasty vegetables without oil? I am following Caldwell Esselstyn's diet for good health (Prevent and Reverse Heart Disease). He is part of a growing team of doctors who want to do more than fix up sick people, but want to prevent illness from starting. And they have compelling science that shows diet is the answer. Other doctors include: T. Colin Campbell, China Study; Dean Ornish, Eat More Weigh Less; John McDougall, The McDougall Plan; and Joel Fuhrman, Eat to Live. These are all very convincing books, if you are interested in good food and good health. However, this movement can use some help from knowledgeable culinary artists, which is why I joined this forum. The Low Fat Vegan Chef, Veronica, has some great instructions with pictures on how to fry onions without oil. I never thought this could be done, but they are delicious. http://lowfatveganchef.com/how-to-cook-without-oil-or-how-to-cook-fat-free/ I'm looking forward to trying some new cooking ideas. Carole Grogloth Hawaii
  19. growninbrooklyn

    Make tempeh taste like bacon

    I realize that nothing tastes like bacon but I am a tempeh maker and have recently bought a cookshack smoker to make tempeh bacon. I have tried soaking the fresh tempeh in olive oil and then a marinade overnight. Mixed the marinade with oil, used veganaise to try to get it fatty (I think it needs fat). I have even put some xanthum gum in the mix which seems to work in keeping the marinade on the tempeh. Also the smoke gets stronger the next day and over powers the flavor. Realizing that some of you might think it sacreligous to make anything but pork taste like bacon, think of the poor vegetarians that are missing all the fun.
  20. Jenni

    Eggless Brownie

    I'm not vegan, but I'm a (dairy loving) vegetarian who doesn't eat eggs. I also have a craving for a good egg free brownie! Trawling the internet brings up plenty of vegan brownies, but some of the stuff that goes in them seems a little unnatural to me - I've got no desire to use hydrogenated vegetable oil spread when I could use butter. I'd really like some advice from the baking experts (that's you guys!) about making egg free brownies that taste like the real thing.
  21. ludja


    Any ideas, recipes for creating a vegetarian main dish using spatzle. I'm thinking, cheese, mushrooms, but am drawing a blank beyond that... Any ideas appreciated!
  22. I'm in Houston visiting my Mom--had to delay my flight back to NJ due to storms coming--and I'm getting antsy--have to bake something--the muffins seem like the simplest, least disruptive thing to make in my Mom's kitchen (immaculate & carefully organized--feel like a giant messy clod in it) I can't remember whether it's in 1 or 2--and I know the Hub could never find the recipe due to the mountain of disor ganized cookbooks in the bookshelves. email me if you don't want to post it here--I almost have it memorized, but not quite. thanks! Zoe (zoebleck@gmail.com
  23. Fried Chicken (adapted for deep frying) Marlene made this recipe and reported in her Food Blog. Fried chicken is near and dear to the hearts of eGullet Society members, as evidenced in the multi-page Fried Chicken thread. 1 3-1/2 pound chicken, cut into ten pieces: two legs, two thighs, two wings, two breasts halved crosswise; skin intact if possible 1 qt low-fat cultured buttermilk 1 c Diamond Crystal kosher salt (or 3/4 C Morton’s kosher salt, or 1/2 C table salt; it really doesn’t matter, except kosher salt dissolves easier) 2 T lemon juice 1 tsp pepper sauce 2 T seasoning mix (see below) 2 c flour Seasoning mix 2 T sweet paprika 1 tsp kosher salt 1 tsp ground ancho chile 1 tsp ground black pepper 1/2 tsp dried thyme 1/2 tsp cayenne 1/2 tsp granulated garlic 1/2 tsp granulated onion 1. Pour one quart very hot tap water in a large bowl. Whisk in the salt, lemon juice and pepper sauce. Add one quart of ice water, and stir to blend. 2. Place chicken in brine for three hours, turning pieces every 45 minutes. 3. Drain chicken and rinse. Pour buttermilk into bowl, and add chicken. Cover and refrigerate for at least six hours, and up to 24. Turn chicken every once in a while. 4. Drain chicken in a colander -- but don't rinse it -- then lay out on a rack over a sheet pan (or lay the rack right over the sink, if you can). 5. Start heating the oil to 365 F. Put the flour in a heavy paper bag (authentic) or a zip-lock bag (easier). Get another rack and sheet pan ready, or lay out a good-sized sheet of waxed paper or parchment. 6. Sprinkle the chicken with seasoning mix on all sides. 7. Two or three pieces at a time, either drop the chicken in the bag and shake to coat. As each piece is floured, remove it to the second rack or the paper. 8. Heat oven to 170 F, and set a sheet pan with a rack on the middle oven rack. (If you’re like most people, you’ll have to wash and dry the first one.) 9. When the chicken is dry (or nearly so) and the oil is hot, fry the chicken three or four pieces (as long as the fryer isn’t crowded) at a time, about 15 minutes, to an internal temperature of 160 F for breasts, and 170 F for thighs. Fry the thighs and legs first, then breasts, then wings. As the pieces are done, put them on the rack in the oven, and leave the oven door open a crack. Keywords: Main Dish, Lunch, Vegetarian, Dinner, Chicken, Breakfast ( RG1172 )
  24. Darienne

    Vegan ice creams

    Found this title today: Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love by Cathe Olson. It appears that I cannot get it through Inter Library Loan and I am loathe to buy cookbooks, sight unseen. Has anyone else tried any of the recipes from this book? Has anyone tried any vegan ice cream recipes with say, coconut cream or rice or nut milk or whatever. And what about using Agave syrup for the sweetener?
  25. Chevre & Apple Chutney Roll Serves 8 as Appetizer. The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra". The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as variations to the basic recipe. Chutney 1-1/2 c apple cider vinegar 2 c sugar 1-1/2 lb tart apples, peeled, cored, chopped into 1/2-inch pieces 10 large garlic cloves, minced 2 oz fresh ginger, peeled, minced 1-1/2 tsp salt 1 tsp dried crushed red pepper 1-1/2 c (packed) raisins, coarsely chopped 2 T yellow or brown (or a mixture of the two) mustard seeds Roll 12 oz chevre, at room temperature 1/2 c apple chutney (from above), cooled or chilled Bring the vinegar and sugar to a boil in a saucepan, stirring until the sugar dissolves. Simmer for 10 minutes. Add the minced garlic and stir. Mix in the remaining chutney ingredients (but not the chevre!). Simmer until the apples are tender and the chutney thickens, stirring occasionally while it cooks. 45-60 minutes. Cool chutney and chill until used. Pat the softened chevre onto a sheet of plastic wrap in a rough rectangular shape. Cover with another sheet of plastic wrap and roll (or pat) into a 1/4"-thick rectangle. Peel off the top sheet of plastic and spread the chevre with a thin layer of chutney. Use the bottom sheet of plastic wrap to help roll the chutney covered chevre, along the long side of the rectangle, into a tight roll. Or, you can line a small loaf pan or other mold with plastic wrap and spread alternating layers of chevre and chutney inside the mold, packing each layer firmly,starting and ending with chevre. Unmold onto a serving plate and peel off the plastic. Chill if not serving immediately (roll can be made up to one day beforehand) and bring to room temperature before serving with crackers or bread. Keywords: Hors d'oeuvre, Vegetarian, Condiment, Appetizer, Easy, Cheese, Snack ( RG1046 )