best vegetarian recipe

  • Posted by a hidden member.
    Log in to view his profile

    Feb 05, 2011 6:40 AM GMT
    trying to eat more vegetarian meals. if u have any great recipes, copy and paste below
  • Posted by a hidden member.
    Log in to view his profile

    Feb 06, 2011 2:19 AM GMT
    Butternut Squash Soup:

    1. Saute onions, garlic, and chilies (I like Serrano, but you can go more mild or hotter if you want). set the onions, garlic, and chilies to the side.

    2. Get a pot of water simmering. Add chunks of sweet potato and butternut squash to the pot. Keep simmering til the sweet potato and butternut squash get soft.

    3. In a blender puree some of the water with, sweet potato, butternut squash, onions, garlic, chili, and soft tofu.

    4. Once you've blended everything, put back in a pot and simmer on low heat for an hour. Add salt, pepper, cinnamon, and red pepper to taste.

    5. Serve with lime and cilantro.

    Great for a cold winter night. I usually make enough for a week.
  • Posted by a hidden member.
    Log in to view his profile

    Feb 07, 2011 12:02 AM GMT
    I find most vegetarian dishes to be bland, but here is a tasty one:

    1 Tablespoon olive oil
    3 cloves garlic
    1 medium yellow onion
    3 leeks
    1 medium green pepper
    2 medium white potatoes
    1 cup baby carrots
    2 15.5 ounce cans kidney beans, rinsed and drained
    4 cups vegetable broth
    1 Tablespoon chili powder
    1 teaspoon salt
    1/4 teaspoon coarse ground black pepper
    3 cups cooked brown rice
    Tabasco sauce, optional

    Heat oil in crock pot on high setting. Using a garlic press, crush garlic cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables. Chop onion into large chunks, as for a stew and stew into crock pot. Slice white ends of the leeks into 1/4" rounds, discarding green tops and stir into crock pot. Chop green pepper into large chunks and stir into crock pot. Chop potatoes into eight pieces each, leaving skins on. Add potatoes, carrots, beans broth, chili powder, salt and pepper to crock pot. Stir all the ingredients together well. Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low. Serve red beans over a bed of rice accompanied with Tabasco sauce, if desired.

    I also enjoy eating Thai, Indian, and Chinese vegetarian dishes.
  • Posted by a hidden member.
    Log in to view his profile

    Apr 01, 2011 5:33 AM GMT
    A vegan version of beef bourguignon:
  • metta

    Posts: 44772

    Sep 17, 2012 4:29 PM GMT

    24 Tasty, Healthy Vegetarian Snack Ideas
  • Posted by a hidden member.
    Log in to view his profile

    Sep 17, 2012 4:43 PM GMT
  • LJay

    Posts: 11634

    Sep 17, 2012 4:58 PM GMT
    Here are three that I have saved from food site ramblings.

    There is also the soup designed to clean out the refrigerator of leftover cooked veggies, or newly cooked ones: Just fill up a blender with the veggies--anything from sweet potatoes to squash, spinach, some apple, onion, whatever--and add some veggie stock to facilitate blending. Heat before serving and add seasoning to taste and sour cream or cream if you like.

    Roasted Eggplant and Walnut Dip
    Total: 1 hr Active: 10 mins
    Makes: 1 1/2 cups

    · 1 medium eggplant, halved lengthwise
    · 1 tablespoon olive oil
    · 3 medium garlic cloves, peeled
    · 1 cup raw walnuts, toasted
    · 1/3 cup fresh Italian parsley, coarsely chopped
    · 1 tablespoon freshly squeezed lemon juice
    · 1 tablespoon honey
    1. Heat the oven to 425°F and arrange a rack in the middle.
    2. Brush the cut side of the eggplant halves with olive oil and place them cut side down on a baking sheet. Place garlic on a piece of aluminum foil and pour remaining olive oil over top, fold up the foil to enclose, and put on the baking sheet with the eggplant. Roast until eggplant skin remains indented when pressed on and the cut side of the eggplant is browned, about 35 minutes.
    3. Set eggplant and garlic aside to cool, about 20 minutes.
    4. Using a food processor fitted with a blade attachment, chop walnuts until they are reduced to the size of peppercorns, about 25 pulses. Add parsley and roasted garlic and pulse until parsley is evenly minced, about 10 pulses.
    5. Scoop eggplant flesh from skin and add to the food processor along with lemon juice and honey. Season with salt and freshly ground black pepper and blend until smooth, about 30 seconds. Serve with toasts or crackers.

    Squashaghannouj [The name is a sort of joke.]

    Use roasted orange peppers in a summer squash/zucchini dip recipe to help improve its color (and flavor). I roast 3-4 zucchini/squash, a head of garlic, and 1-2 orange bell peppers. After peeling everything, it all goes into the blender/food processor with some salt, lemon juice, and tahini. Process until smooth and serve cool/chilled with pita chips and crudite.

    Quinoa and Black Bean Salad


    1 1/2 cups quinoa
    1 1/2 cups canned black beans, rinsed and drained
    1 1/2 Tbsp. red wine vinegar
    1 1/2 cups cooked corn (fresh, canned or frozen)
    1 red bell pepper, seeded and chopped
    4 scallions, chopped
    1 tsp. garlic, minced fine
    1/4 tsp. cayenne pepper
    1/4 cup fresh cilantro leaves, chopped fine
    1/3 cup fresh lime juice
    1/2 tsp. salt
    1 1/4 tsp. ground cumin
    1/3 cup olive oil
    Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

    While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

    Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

    In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

    Makes 8 servings
  • metta

    Posts: 44772

    Sep 18, 2012 7:32 PM GMT
  • Medjai

    Posts: 2671

    Sep 18, 2012 7:35 PM GMT
    metta8 said393339_478936682139486_1799121329_n.jpg

    I'd recommend a 1:2 ratio instead, and not just for health. I find they taste better.
  • Medjai

    Posts: 2671

    Sep 18, 2012 7:38 PM GMT
    Oh god, I didn't post! I make a killer spanikopita. It'll blow your mind. As an added bonus, it is even possible to make it vegan. Though hardly necessary.
  • Posted by a hidden member.
    Log in to view his profile

    Sep 18, 2012 8:19 PM GMT
    there are hundreds of vegetarian Indian dishes. all delicious! take your pick. Unlike the west, meat is just another side dish in Indian cuisine almost always served with other vegetarian dishes.
  • jim_sf

    Posts: 2094

    Sep 18, 2012 8:40 PM GMT
    Lots of great suggestions here for Indian, Chinese, and other Asian cuisines, but you can do some really great vegetarian (or vegan) Mexican dishes too. You'd just have to watch that anything fried, refried, or sauteed isn't cooked in lard.
  • Posted by a hidden member.
    Log in to view his profile

    Sep 18, 2012 11:11 PM GMT
    My favorite vegetarian dish is the PB&J. icon_smile.gif
  • Posted by a hidden member.
    Log in to view his profile

    Sep 18, 2012 11:53 PM GMT
    Medjai said
    metta8 said393339_478936682139486_1799121329_n.jpg

    I'd recommend a 1:2 ratio instead, and not just for health. I find they taste better.

    And I recommend a 3:1 ratio for the same reasons.
  • metta

    Posts: 44772

    Sep 24, 2012 9:51 PM GMT
    5 Superfoods of the Ancient Incas, and Why You Should Try Them Now

    1. Quinoa
    The Incas called this staple of their diet chisaya mama, meaning "mother of all grains," and yet quinoa is not actually a grain -- it's a seed. And what a seed it is: one cup of cooked quinoa has eight grams of protein, is high in calcium and iron, and is a good source of vitamin C as well as of several B-vitamins. It is high on the lycine/thiamine system, so in combination with other grains it creates complete proteins. Quinoa has flavanols, signifying that quinoa has antioxidant capacity and suggesting that it can

  • metta

    Posts: 44772

    Sep 24, 2012 9:53 PM GMT
    2. Kiwicha
    You may already know this seed by its more common North American name, amaranth. It's often called "mini-quinoa," but kiwicha is a much smaller seed. It is very high in protein and has a more complete profile of amino acids than most other grains, and it is rich in iron, manganese, magnesium, phosphoros, and copper -- minerals essential to healthy physical functioning. Adding kiwicha to your diet is thought to help decrease plasma cholesterol, stimulate your immune system, and potentially even inhibit tumors. It also improves hypertension and reduces blood glucose. In short, it can help support your body's essential systems. Kiwicha is like quinoa in one other respect -- how it's cooked. Prepare just as you would quinoa or rice, and eat it in a pilaf-like salad. Delicious!

  • metta

    Posts: 44772

    Sep 24, 2012 9:54 PM GMT
    3. Pichuberry
    This small, smooth fruit is known in Peru as "Inca berry," but it was so successfully spread by the Spanish after their conquest of the Americas that in Africa it's known as the Africa berry, and in Australia it's called a Cape gooseberry. Its health benefits are manifest: The pichuberry contains powerful antioxidants and 20 times the vitamin C of an orange, it boosts immunity and vitality, and there is even promising research suggesting it prevents cellular aging and the onset of cancer. In Peru it is known as the anti-diabetic fruit because it reduces blood sugar by stimulating the production of insulin. And its nutrient profile (provitamin A, B-complex vitamins, thiamine, nyacine, phosphoros) is associated with liver fortification, lung strength, fertility, and food absorption. It makes a great salad when paired with quinoa, tastes incredible with dark chocolate, and is a delicious replacement for blueberries on your morning oatmeal.

  • metta

    Posts: 44772

    Sep 24, 2012 9:55 PM GMT
    4. Sacha Inchi
    These seeds of the Inchi plant are often called Inca-peanuts, and they are one of the best plant sources for the omega family of fatty acids. With 48 percent omega-3, 36 percent omega-6, and rich supplies of iodine, vitamin A, and vitamin E, the Inca-peanut has major health benefits in terms of restoring your lipid balance, encouraging the production of HDL (high-density lipoprotein, responsible for transporting lipids through your bloodstream), and fighting conditions like heart disease and diabetes. You can certainly eat Sacha Inchi like you would other nuts, but you might prefer to buy the oil and use it to dress salads in place of olive oil (with its low burning-point, it is somewhat tricky to use as a cooking oil).

  • metta

    Posts: 44772

    Sep 24, 2012 9:56 PM GMT
    5. Purple Potatoes
    Potatoes are a remarkably diverse and nutritious new world food -- in Peru there are over 3,000 kinds! The one that was particularly eaten by the Incas was the purple potato, which has started to appear in North American supermarkets. The anthocyanins in the potatoes give them their distinctive purple/blue color; these natural chemicals are flaminoids -- substances with powerful anti-cancer and heart-protective effects. Flaminoids also stimulate the immune system and protect against age-related memory loss. These potatoes are delicious, with a distinctive nutty, earthy, slightly bitter flavor. I prefer to roast them: I use a pump mister filled with olive or peanut oil -- not an artificial cooking spray -- to lightly spritz the quartered potatoes, which I then spread in a roasting pan, sprinkle with kosher salt and a little garlic powder or Italian seasonings, and roast for about 15 minutes at 400 degrees. Once the potatoes are cooked they are a great carb source for a variety of meals; I make a batch on Sunday, and use them through the week scrambled with eggs for breakfast, in a salad for lunch, or reheated with chicken or fish for dinner.

  • LJay

    Posts: 11634

    Sep 24, 2012 10:26 PM GMT
    How much potato, tofu for one good sized butternut?
  • LJay

    Posts: 11634

    Sep 24, 2012 10:28 PM GMT
    yourname2000 saidThere are so many vegetarians in my neighbourhood. icon_rolleyes.gif I find the meat a bit tough and stringy, though....and it's incredibly bland. Sausage is about all you make out of them, really...I like it 50-50 with pork cuttings (it really needs some fat, or it will dry out) and some of my own dehydrated spices.

    Apparently kvetching makes them bitter. Try to run yours through counselling and relaxation exercises before preparing.

    PS--Pig is a good, easy to procure vegetarian.
  • LJay

    Posts: 11634

    Sep 25, 2012 12:29 AM GMT
    MuchMoreThanMuscle said
    LJay saidHow much potato, tofu for one good sized butternut?

    This is really up to you.

    I add a whole small box of firm tofu to my twelve ounces of blended butternut squash which gives me roughly forty-five grams of protein.

    I'm more concerned with counting grams of macronutrients versus following a recipe to the letter.

    I agree. Just trying to get an idea of the balance you liked.