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Author Topic:   Receipes
pire
Knowflake

Posts: 944
From:
Registered: Apr 2009

posted November 01, 2009 08:31 AM     Click Here to See the Profile for pire     Edit/Delete Message
i would like to open a thread about vegetarian receipes. i could look it up on the web but i prefer to ask knowflakes their personal receipes, 'cause sharing this is the closest we can get here to sharing diner together.

no lamb slaughtered here.

milk or cheese and eggs are useful when cooking some dishes. (edit: yes teasel, vegan receipes welcomed if you want to)

also, if you want to say who taught you this receipe, then please explain it.

basically, let's talk veg food.

thanks

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teasel
Knowflake

Posts: 308
From: Ohio
Registered: Apr 2009

posted November 01, 2009 10:17 AM     Click Here to See the Profile for teasel     Edit/Delete Message
When I was a vegetarian, I made this with Gimme Lean meat substitute. My mother has made veggie sausage rolls, using their fake sausage meat, as well. I wouldn't mind some nice vegan recipes being posted; my sister is mostly vegan.

Sour Cream and Noodle Bake

8-oz. package medium noodles
1lb ground beef (or vegetarian substitute, like Gimme Lean)
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 8-oz. can tomato sauce
1 cup creamed cottage cheese
1 cup sour cream
6 green onions, chopped
3/4 cup shredded sharp Cheddar cheese

- - - - - - - - - -

Cook noodles according to package directions. Rinse and drain.

Brown meat/meat substitute in butter. Add salt, pepper, and garlic salt, then tomato sauce. Simmer for five minutes.

Combine cottage cheese, sour cream, onions and noodles. In a 2-quart casserole, alternate layers of noodle mixture and meat mixture, beginning with noodles and ending with meat. Top wtih shredded cheddar cheese.

Bake at 350-degrees F, for about twenty-five minutes, or until cheese is melted and browned.

Serves 6 to 8.

~ From the Culinary Arts Institute Encyclopedic Cookbook

- - - - -
My mother made this on our last Boxing Day in England, one of the few times we had family over to our house, instead of us going elsewhere. She may have made it once before, but that's how I remember it. I was only fourteen - it's been twenty years (yikes).

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teasel
Knowflake

Posts: 308
From: Ohio
Registered: Apr 2009

posted November 01, 2009 10:27 AM     Click Here to See the Profile for teasel     Edit/Delete Message
Curried Kidney Bean Burritos

In only about 30 minutes, you can have this high-fiber meal ready to serve.
Ingredients

1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 tablespoon chopped jalapeño pepper
1 teaspoon sugar
1/2 teaspoon curry powder
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans kidney beans, drained
1 tablespoon minced fresh cilantro
4 (8-inch) flour tortillas

Preparation:

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute for 6 minutes or until lightly browned. Add jalapeno, sugar, curry, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans; cover and cook 3 minutes or until thoroughly heated; stir occasionally. Remove from heat; stir in cilantro.

Warm tortillas according to package directions. Spoon 1 1/4 cups bean mixture down center of each tortilla, and roll up.
Yield

4 servings (serving size: 1 burrito)
Nutritional Information

CALORIES 414(17% from fat); FAT 8g (sat 1.6g,mono 3.1g,poly 2.7g); PROTEIN 18.4g; CHOLESTEROL 0.0mg; CALCIUM 182mg; SODIUM 710mg; FIBER 9.2g; IRON 6.4mg; CARBOHYDRATE 70.3g

Cooking Light, MARCH 2001

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teasel
Knowflake

Posts: 308
From: Ohio
Registered: Apr 2009

posted November 01, 2009 10:30 AM     Click Here to See the Profile for teasel     Edit/Delete Message
Pumpkin Cheesecake Recipe

I think this one came from LibraSparkle ~ an old member of LindaLand. She posted it here, in a Health & Healing thread, I think, and mentioned that she thought there was a mistake in the recipe... I'm too tired to google, and find out if I have the corrected recipe below.

2 C. gingersnap crumbs
1/3 C. melted butter
24 oz. cream cheese
1 C. sugar
1/2 C. light brown sugar
3 eggs beaten
1 15 oz. can pumpkin
1/4 C. heavy cream
1 T. vanilla
1 t. cinnamon
1 t. ginger
1/2 t. nutmeg
2 C. sour cream

Preheat the oven to 350°F. Butter a 10-inch springform pan. Toss the gingersnap crumbs with the melted butter until evenly moistened. Press the crumbs into the bottom and 1 inch up the side of the prepared pan. Bake for about 12 minutes, or until the crust begins to color. Let the crust cool. Reduce the oven temperature to 325°F.

In a large bowl, using an electric mixer, beat the cream cheese until smooth. Beat in 3/4 cup of the granulated sugar and the brown sugar, then beat in the eggs 1 at a time until the mixture is thoroughly combined.

In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg. Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.

Wrap foil loosely around the bottom and up the side of the spring-form pan. Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan. Place in the middle of the oven and pour 3 inches of hot water into the baking dish. Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.

In a small bowl, combine the sour cream with the remaining 1/4 cup of granulated sugar and 2 teaspoons of vanilla. Remove the cheesecake from the water bath and pour on the sour cream topping. Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.

Transfer the cheesecake to a rack and let cool for 1 hour. Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight.

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T
Moderator

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posted November 01, 2009 11:01 AM     Click Here to See the Profile for T     Edit/Delete Message
I'm not much of a chef, but I love to eat raw veggies (broccoli, cauliflower, carrots, Trader Joes baby beets, celery)
with Trader Joe's hummus - the best!

Those burritos sound delish, teasel.

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pire
Knowflake

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posted November 01, 2009 11:44 AM     Click Here to See the Profile for pire     Edit/Delete Message
hmmmm

i will try the cheesecake; it's so sexually stimulating when reading this... it turns me on!

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pire
Knowflake

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posted November 01, 2009 12:06 PM     Click Here to See the Profile for pire     Edit/Delete Message
today i did a soup with cabage, carrots and potatoes. simple. i didn't mix it because i don't have the thingy for it, so i cut the pieces quite small (otherwise i would have mixed them at the end). put them into water, bring it to boil and let it perfume the house.
i also wanted to do a quiche but there is ham in it, so i changed for a leek' sort of quiche.

my mum does it better, i'll have to ask her the receipe, her receipe.

-----

(edit: ok, i did now) so... my mum's method is ... with bechamel:

cut 2 leeks in pieces, though i reckon one would be enough, boil it a Bit to cook it (so they become soft)

then do a bechamel, mix the leek in the bechamel, add to it some roquefort and put it on a base/pastry like for a quiche or a tart, then you cover the mixture with another "pastry" (sorry, no better words, but i mean the base that is used to do tarts!?)

put in the oven 200°c and let it until it's light brown.

voilà !

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MoonWitch
Knowflake

Posts: 214
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posted November 01, 2009 02:11 PM     Click Here to See the Profile for MoonWitch     Edit/Delete Message
Heat Boca burger in skillet.

Put on bun! Add tomato, lettuce, mayo if you like.

I love simplicity!

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teasel
Knowflake

Posts: 308
From: Ohio
Registered: Apr 2009

posted November 01, 2009 02:53 PM     Click Here to See the Profile for teasel     Edit/Delete Message
I'm not much of a cook either, but I've made the above a few times. The Sour Cream and Noodle Bake was my Thanksgiving and Christmas dinner, when I was vegetarian, and yes- the burritos and cheesecake were good.

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blue moon
Knowflake

Posts: 1167
From: U.K
Registered: Apr 2009

posted November 01, 2009 02:55 PM     Click Here to See the Profile for blue moon     Edit/Delete Message
teasel's house for tea! Mine is cooking, this is making me really hungry.

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Yin
Knowflake

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posted November 02, 2009 10:38 AM     Click Here to See the Profile for Yin     Edit/Delete Message
Raw Pizza Dough
or
Raw Crackers

1 cup golden flax seed flour
1 cup water
1 1/2 cups almond meal
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary

Stir the flax flour in the water and let it absorb it all. Stir in the almond meal and the spices. Add more water if necessary. Roll the dough into a ball and then flatten it with your palms.
Dehydrate in a dehydrator or the oven on 115 degrees Farenheit. It makes a delicious pizza crust that can be topped with raw cashew cheese, onions and tomatoes.
You can also break it up and make crackers of it. They go perfectly with fresh homemade guacamole.

How to make cashew cheese: http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php

Cashew Cheese

- 190 grams (1 1/2 cups) plain cashew nuts (not roasted or salted)
- 60 to 80 ml (1/4 to 1/3 cup) water
- 2 teaspoons freshly squeezed lemon juice or good vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon fine sea salt
- freshly ground pepper

Makes about 1 1/2 cups.

Place the nuts in a salad bowl, cover with fresh water, and let stand for 2 hours.

Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water and blend again to adjust the consistency, if necessary; the cheese will get a little more solid as it sets.

Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.

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Spanky Butler
Knowflake

Posts: 288
From: In my lair stalking you on Google....
Registered: Apr 2009

posted November 02, 2009 07:58 PM     Click Here to See the Profile for Spanky Butler     Edit/Delete Message
Hello Pire,

Nice thread


I'll add my zucchini slice here for you. I usually add bacon to this for my own preference but it's easily left out & still delicious.


6 small or 4 large Zucchini
1 large carrot
1 large brown or white onion finely chopped.
1 cup or so of grated tasty cheese. I should mention here that all of the above ingredients need to be grated, not just the cheese.

4 large eggs
If you wanted to change or add some vegies to taste or what's in season it would work just fine. Capsicum ie; Bell Pepper is a good one & so are corn kernels & mushrooms, just watch the quantities.

1 cup of self raising flour.

1/2 cup of oil. Olive oil is great for health reasons but I suggest using a light flavored one for this recipe.

I like to add a pinch or two of turmeric to mine but that's optional.

Mix everything together and then place in a baking dish. I use my flan dish for this one. Oh either grease or use baking paper so it doesn't stick.

180 degrees Celsius for around 40 minutes or until golden brown on top.

A friend of mine likes to brush the top with some fruit chutney as a glaze about 3/4 of the way through cooking but I find it to sweet for my taste.

This one is delicious hot or cold, great for picnic lunches etc. PS....It feeds a lot of people so maybe cut the quantities if it's just for 2.

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pire
Knowflake

Posts: 944
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posted November 10, 2009 01:25 PM     Click Here to See the Profile for pire     Edit/Delete Message
valus,

no vegetarian receipes?

vegan then?

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DepTaurus
Knowflake

Posts: 955
From: canada
Registered: Apr 2009

posted November 10, 2009 01:29 PM     Click Here to See the Profile for DepTaurus     Edit/Delete Message
you know whats good pire.

u covered in cream cheese and dipping my celery on you lol. jks

but seriously tuna with onions green peppers mixed with mayo is so good and healhty. i am telling you try it espeially when your sick.

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pire
Knowflake

Posts: 944
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posted November 10, 2009 01:42 PM     Click Here to See the Profile for pire     Edit/Delete Message
what is better than sex and food? seriously?
ok, there are other things as good but,

why not mixing the two, an idea that i've never tried... yet!

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DepTaurus
Knowflake

Posts: 955
From: canada
Registered: Apr 2009

posted November 10, 2009 01:59 PM     Click Here to See the Profile for DepTaurus     Edit/Delete Message
i dont know pire food can get sticky.

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Yin
Knowflake

Posts: 845
From:
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posted November 10, 2009 02:06 PM     Click Here to See the Profile for Yin     Edit/Delete Message
You know what's really good in the winter?

Lima bean soup!

Soak a cup of lima beans for 8 hours
Drain the water, wash them and put them on the stove to boil

Add:

1 chopped onion
1 or 2 carrots (depending on how sweet you want it)
2 medium chopped tomatoes (or a small can of tomatoes)
1 chopped red pepper
2 table spoons vegetable oil

salt, paprika and chili flakes to taste

Cook the above on low temp until the beans and carrots are soft.

Take off the stove.

Sprinkle dried or fresh spearmint on top.

Serve hot.

Yin loves to cook.

You can make lentil soup following the above recipe. Just be sure to add tons of garlic to it and substitute the spearmint for summer savory.
Lentils don't need to soak either, so if you are hungry now, you can have lentils instead of beans.

P.S. My granny showed me how to cook basic stuff first. I don't remember my mom teaching me anything in the kitchen. LOL! I taught myself really.

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pire
Knowflake

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posted November 10, 2009 02:59 PM     Click Here to See the Profile for pire     Edit/Delete Message
depT, it "deep-end" how you use the food LOL i mean cleanliness is not included here. (i'm so french rilly)

yin, thanks for the receipe. i'll try one of these soups this winter.

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Yin
Knowflake

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posted November 10, 2009 03:06 PM     Click Here to See the Profile for Yin     Edit/Delete Message
Cool, pire.
Let me know how it comes out and how you like it.

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Spanky Butler
Knowflake

Posts: 288
From: In my lair stalking you on Google....
Registered: Apr 2009

posted November 10, 2009 03:38 PM     Click Here to See the Profile for Spanky Butler     Edit/Delete Message
Yin, That soup sounds delicious! I think it might be more of a pick me up too?

Do you have a yummy recipe for dal? My local Indian place makes the best dal I've ever tasted & it's given me some hope in regards to adding more vegetarian dishes to my diet.

It would be more helpful to go veg if there were some yummy recipes about that are also child friendly. I refuse to cook 2 different meals as some known to do. I hate doing the dishes. bleh!

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Yin
Knowflake

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posted November 10, 2009 03:58 PM     Click Here to See the Profile for Yin     Edit/Delete Message
Hi Spanky,
I had to look up dal.
Didn't know what it was. LOL.

I found this recipe. I know you can Google stuff too but I am putting it up here for my archives as well. Sounds really yummy!
http://dairyfreecooking.about.com/od/soupschilistews/r/lentildahl.htm

Dahl, which is also often spelled dhal,daal and dal, is essentially a thick lentil soup that is often prepared with ghee or clarified butter, but this recipe uses just a little sesame oil for depth and flavor in place of the ghee. This simple dahl is one of my favorite go-to recipes as it is prepared with all pantry staples, it is easy and quick to prepare, and my friends and family love it.

I like to serve this with my cheesy flatbread and a little dollop of soy yogurt.

Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:

* 1 T. sesame oil or, alternatively, olive oil
* 1 cup finely chopped white onion
* 2 cloves garlic, finely chopped
* 1 T. finely chopped fresh ginger
* 4 cups water or vegetable broth
* 1 cup dried red lentils, rinsed and picked over
* 1 t. cumin
* 1 t. coriander
* 1 t. tumeric
* ¼ t. cardamom
* ¼ t. cinnamon
* ¼ t. cayenne pepper
* 1 t. salt, or to taste
* 2 T. tomato paste

Preparation:

1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.

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Spanky Butler
Knowflake

Posts: 288
From: In my lair stalking you on Google....
Registered: Apr 2009

posted November 10, 2009 04:05 PM     Click Here to See the Profile for Spanky Butler     Edit/Delete Message
Thanks Yin

That one sounds fab. While I agree I could Google myself silly, I'm not guaranteed a good recipe so thanks.

I actually don't have time to Google at present. It's 8am for me & I have to get my boy ready for school & get myself off to work. I know! Why am I here? Because my name is Spanky & I'm an LL addict!

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aerialcircus
Knowflake

Posts: 369
From: Western Massachusetts, US
Registered: May 2009

posted November 10, 2009 04:38 PM     Click Here to See the Profile for aerialcircus     Edit/Delete Message
Oh boy, letting me loose on THIS thread could be dangerous. Here's one of my favorites- Unbeef Stew. It's a crock pot recipe, so I can chop, drop and go.

1 lb extra firm tofu
1 large onion, chopped
1 quart vegetable broth
1 tablespoon tamari (soy sauce)
2 garlic cloves, finely chopped
4 large carrots, peeled and chopped
4 large potatoes, peeled and chopped
1/2 cup sliced celery
1 tomato, seeded and diced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon basil
3 tablespoons margarine
3-5 tablespoons cornstarch, mixed with water until no longer lumpy

(any additional veggies you might like too; you can pretty much mix and match at will. I usually add chopped enoki mushrooms!)

---- Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.

---- Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.

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aerialcircus
Knowflake

Posts: 369
From: Western Massachusetts, US
Registered: May 2009

posted November 10, 2009 04:45 PM     Click Here to See the Profile for aerialcircus     Edit/Delete Message
Here's one I made for a date once (with the man who is now my boyfriend)- Goat Cheese, Mushroom & Tarragon Fettuccine. It was a big hit, on the heavy side but excellent comfort food. I accompanied it with handmade rosemary and thyme artisan bread and they went well together.

1 tablespoon butter
2 tablespoons olive oil
1 pound white mushrooms, cut into thin slices
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
1/2 pounds mild goat cheese
1/3 cup grated Parmesan, plus more for serving
1/3 cups milk
3/4 pound fettuccine
2 tablespoons chopped fresh chives

----- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.

---- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.

---- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.

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wheels of cheese
Knowflake

Posts: 961
From:
Registered: May 2009

posted November 11, 2009 04:56 AM     Click Here to See the Profile for wheels of cheese     Edit/Delete Message
Wow, that fettucine sounds lovely Aerial, I'm going to make it tonight for ma boy. I haven't really used tarragon all that much in my cooking, so a new flavour always welcome. I am so bored with the stuff I cook!

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