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  1. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. So here are some of the things I might make: 1. Poha as in mostly ‘kande pohe’. 2. Cheela/ Pudla 3. Masala toast 4. Indian Omelette 5. Handwo piece 6. Thepla 7. Vaghareli rotli 8. Dhokla chutney 9. Idli sambhar 10. Leftover sabji 11. Muthiya 12. Khakhra 13. Upma 14. Paratha 1. Kande Pohe: The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. You get several varieties in the market. I prefer the thick white variety. 1 cup dry poha per person 1 medium onion sliced 1/2 jalapeno deseeded 1 sprig curry leaves 2 small garlic cloves 1/4 t cumin seeds 1/2 lemon 1/8 t asafoetida 1/4 t turmeric small handful of cilantro leaves 1T fresh grated coconut 2 T Peanut oil salt to taste sugar to taste In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. Finger licking good!! Now when I make this next I will post a picture. Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. ************* 2. Cheela/ Pudla These are essentially crepes but in the Indian style. 1/2 cup sieved garbanzo bean (Besan) flour. Water to form a thin batter 1T plain yogurt 1/2 t ginger garlic paste 1/4 or less green chili crushed 2 t heated oil * pinch asafoetida pinch turmeric salt to taste chopped cilantro (two sprigs) some ‘masala’ from a readymade pickle Method: mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. Let the batter soak for about half an hour if possible. On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! **************** 3. Masala Toast : 1 slice of bread (your choice) toasted 1/2 small red onion minced 1 medium roma tomato diced (or whatever you have) cilantro (few leaves) 1/8 t cumin (optional) 1/4 t chaat masala ( available in stores) 1 inch cube paneer 1 T peanut oil pinch turmeric (optional) Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer. I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. ************************** I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. Bhukkhad
  2. Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand. The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico. It’s a member of the flowering plant family Lauraceae. The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado. Avocados grow in tropical and warm climates throughout the world. The season in California typically runs from February through September, but avocados from Mexico are now available year-round. The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods. Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals. Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon. Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. When I think of an avocado it’s the Hass variety. However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets. This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/ I for one must challenge myself to start eating and cooking more avocados. I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado. Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.” See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  3. Tiff

    Spelt

    Hi there, Kinda repeating myself from another topic forum, but I am looking for good spelt recipes. I am doing a lot of baking at my work as I am alone in the kithcen with no budget for a pastry chef, as is often the case these days, and I need some help in the low gluten, no gluten , wheat free area of baking which is so foriegn to my sensibilites. I like working in a healthy vegetarian enviroment but I miss the more passionate immediacy of cooking mains on a line. The things I make are packaged and have to last a week or so. My boss said she wanted someone classically trained who could learn about vegetarian and vegan eating as they go. I have found it a challenge and have learned way more than I thought I would need to learn in order to cook the way I must at work. Any advice, recipes or similar experiences would be appreciated.
  4. Okay, I've never made this but my SIL made something she called Spanakopita, and it inspired me to do better. She used frozen phyllo, and that was the best part of the dish. Her filling was missing the spinach, as far as I could tell, and the cheese tasted sweet. I believe I bit down on some nuts, too. So the filling was pretty awful (like out of some new age vegetarian health food book), but the dough was crispy and flaky right out of the oven, and not greasy. Not critical, but my first stumbling block upon googling recipes was spelling. Spanakopita wins, but spanikopita is popular. Is it phyllo or filo? The frozen package I have says filo. Here are some other questions: Butter or oil to brush the layers? How eggy should it be? Some recipes call for 3-4 eggs. As for cheese, some recipes use a combo of feta and ricotta or feta and myzithra, presumably to cut the saltiness a bit. Adding some ricotta would make a creamier filling, I presume. That sounds reasonable, but is it typical? When I make Greek salads I've taken to using French feta, because it seems less salty than some others. My preference would be heavy on the spinach and not too salty. As for spinach, I'm going to use frozen to start with, since I have some Cascadia organic spinach and I think it's pretty good. Once I get some technique down I'll branch out and try fresh spinach. I have no intention of making my own dough, not just yet that's for sure; I already have some frozen. But rolled or flat? Some recipes make folded triangles, some make a flat casserole. Flat sounds easier to start with. Some recipes suggest scoring the top filo layers before baking. How essential is that? Does anyone have a great traditional recipe? Or other hints? I'm already hip to the fact that you need to keep the filo/phyllo moist and work quickly, and I won't be surprised it there's a steep learning curve there.
  5. As a new (Experimental) vegetarian (See here for more details) I have been going through quite a few cookbooks and online resources. A lot of them are fairly poor to say the least. Also seems to be a theory that if you are vegetarian you must want to eat 'Healthy' food all the time, or they are full of meat substitute recipes. The thing that really gets me is that in so many of the books - even some of the better ones (The Cranks one in particular) is that they seem to put soy sauce (Well usually tamari actually) in everything. Don't get me wrong, I love soy sauce - in moderation and in the right things. But to put it in anything creamy, cheesy or mayonnaisey just seems wrong to me!
  6. This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish. Its super easy to make and goes well with most Indian curries. Do try this out and I am sure you will be happy with the results. Prep Time : 5 mins Cook Time: 5 mins Serves: 2 Ingredients: 1 cup rice(basmati), cooked 1/2 cup coconut, shredded or grated 1 green chili, slit 1 dried red chili 1 1/2 tablespoon oil/ghee(clarified butter) 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 tablespoon chana dal(split chickpeas) 1/2 tablespoon urad dal(split black gram) 1 teaspoon ginger, finely chopped A pinch of hing (asafoetida) Few curry leaves Salt to taste Directions 1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish. 2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned. 3) Add a pinch of hing(asafoetida) and mix well. 4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame. 5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
  7. I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes. The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it was going to be served to them. Thanks! M.
  8. Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
  9. I know it's a bit early to start talking about a crawfish boil, but I've been thinking about it a lot lately, so I figured this would be a good way to pass the time waiting for the bugs to grow a bit bigger.... As a NO non-native in NY (whose wife grew up in NO - but was vegetarian during most of her time there (can youbelieve it!?!)) I have no choice but to bring in the crawfish by FEDEX every once in a while to get my fix to tide me over between our annual trips back down there... so, being that the shipping is usually more expensive than the critters, I'd like to make the most out of them... I learned the technique I've been using from the instructions that come with the crawfish: boil crawfish for 2-3 minutes; turn off heat and let soak for 15-20 minutes; put into styrofoam cooler dusted with creole seasoning and steam for 10-15 minutes... My boil is powdered boil plus extra garlic and lemon halves... although this year, I think I'm going to add some liquid boil to the mix... At their best, they're pretty good, but they're still not as good as I get when I'm down there, which I'd like to remedy... Somebody help, pleeeeeeeeease!!!!
  10. A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too. To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as Simple Seasoned Yogurt, South Indian-Style (p. 324)
  11. Does anyone know of a source for a vegan confectioner's glaze suitable for sugar/chocolate panning (for sealing the candies from the Evils of the Outside World)? I have a couple of friends who are vegan or vegetarian, and I'd like to avoid being a total jerk if I can help it ("Look at these tasty treats I made THAT YOU CAN'T EAT!! MWAHAHA!!"). I need small quantities, as this is just for occasional home use.
  12. While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes... Chickpea saute with Greek yogurt (p. 211) This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
  13. Hello friends and welcome back to a time-honored tradition--the popular eG Cook-Off Series. We're in the heat of summer right now and our gardens are literally blooming with all manner of peak of the season ripe fruits and succulent vegetables. And there's no better time of year to honor a vegetable that is often maligned as not being as colorful or trendy as the chi-chi breakfast radish or the multi-hued rainbow chard. In addition to not always being recognized for it's looks, every August and September it becomes the butt of jokes at State Fair competitions across the country. If you can get past the embarassment of seeing the poor devils dressed up and carved into silly, cartoon-like farm figures or pumped-up with organic steroids, you'll find a delicious, low-calorie vegetable packed with potassium and vitamin A. Yes friends, your dreams have come true for today we kick-off eG Cook-Off #62, "Summer Squash." (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index). According to the University of Illinois Extension Office, summer squash, (also known in some circles as Italian marrow), are tender, warm-season vegetables that can be grown anytime during the warm, frost-free season. Summer squash differs from fall and winter squash, (like pumpkins, acorn and butternut squash), because it is harvested before the outer rind hardens. Some of the most popular summer squash are the Green and Yellow Zucchini, Scallop, Patty Pan, Globe, Butter Blossom and Yellow Crookneck. My personal favorite summer squash is the versatile zucchini. Slow-cooked with sliced onion and ham hock, zucchini is perfectly comfortable nestled on a plate next to juicy, fried pork chops and creamy macaroni and cheese. But the chi-chi haute crowd isn't forgotten when it comes to zucchini, or, as the sniffy French call it, the "courgette." Tiny, spring courgette blossoms stuffed with herbs and ricotta cheese then dipped in tempura batter and gently fried are a delicacy found on Michelin-Star menus across the globe. Won't you please join me in crafting some delicious masterpieces that showcase the culinary possibilities of delicious summer squash.
  14. Courgette cutlets I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme. Ingredients: 400g of courgette 1 egg 150g of feta cheese 110g of breadcrumbs (+ 4 tablespoons for the batter) 2 tablespoons of minced dill 1 tablespoon of thyme salt and pepper Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
  15. I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options. Issue at Hand: Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice / Cream) is an option ..and a lot of decorators use this as it sets hard, and they also add shortening into it ..and I am like , Nope I can't eat that , much less serve it. Its too Sweet /Gritty and Crusts and just tasteless. It has also made sure that people in my country to completely throw out any butter cream cake . You say Butter Cream and they say - too Sweet/gritty. I have been successful in the last two years to break that impression by making European Meringue based butter cream - I love Swiss Meringue Butter Cream . It is smooth, just sweet enough , takes colour well, pipes well , and is mostly temperature stable. But I can't serve it to people who don't eat eggs. I have so far been making a substitute - Ermine/Rue/Cooked Butter Cream - a Flour + Milk+ Sugar custard (AKA Pastry Cream minus the eggs) and whipping butter into it. It tastes good - people like it ..nut its a misery to work with - will not hold shape , will not colour well , and most of all weeps and weeps some more when we chill the cakes. So I am looking for suggestions on finding a starch that will not weep when frozen in a custard? And my second approach is to move to Aqua Faba to build the meringue and make SMBC. The starch custard option is easy and economical and does not leave me with mountains of Chickpeas . would love to hear thoughts . Thanks
  16. Creamy soup with broad beans During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty. Ingredients (for 5 people): 1 kg of broad beans half an onion 1 clove of garlic 1 tablespoon of butter 4 sprigs of thyme 1 tablespoon of caraway seeds vegetable stock 5 teaspoons of thick natural yoghurt 2 teaspoons of nigella 2 tablespoons of sunflowers seeds salt and pepper Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds. Enjoy your meal!
  17. I need some recipes or ideas for something vegetarian that would completely fool meater-eaters. I'm giving a pro-vegetarian persuasive speech and through polling have found that most of the people in my class feel that it isn't possible to get protein and that it is nothing more than eating just vegetables. If I could blow their minds with something that tastes like meat and has a fair amount of protein, that would be perfect. My speech is this coming Wednesday, so hopefully someone can get to me before then. Thank you so very much in advance!
  18. https://www.youtube.com/watch?v=3Q8zTVlZ19c Mmmm. The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table. A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie. (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”). Americans can’t seem to get enough pumpkin pie during the Holidays. Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie. In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/) where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over. Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash. (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index). Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall. But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall. The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin. Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin. Peel back the unfashionable skin and sweet, rich squash meat is revealed. Winter squash cookery doesn’t end after the last slice of pumpkin pie. You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. Please join us in sharing, learning and savoring winter squash.
  19. I am going to be welcoming a group of Orthodox Jews to my lodge in New Zealand for Christmas and Boxing Day. They are kosher, but are willing to eat fish. What kind of starter do you think we can serve them that will be festive and yet not a violation of their religious observance?
  20. 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.
  21. I need some suggestions for a restaurant in Dallas that don't treat vegetarians as an after thought. But I'm not looking for a "vegetarian restaurant". I mean, I gotta eat there too!! I wish York Street was still around. I think that might have been a good pick. I don't think I am limited by type of cuisine, though. So, open to lots of suggestions!
  22. 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
  23. Hey all, Hope you'll entertain a question from a newbie to this forum: I've been purusing a vegetable stock recipe from Eileen Yin Fei-Lo's "From the Earth" vegetarian cookbook, for which she lists "buckthorn seeds" as an ingredient. I can't remember having been at such a loss over an ingredient in awhile... couldn't find it in any local Chinese groceries or medicinal dry-goods shops, and, even weirder, can't really find any information about it online. Google searches mostly just seem to turn up sea buckthorn oil. Does anyone have any idea what this ingredient is, and perhaps what some alternative names are? Is it really that obscure? She also calls for red dates, which seem much, much easier to find. Thanks!
  24. 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.
  25. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
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