posted November 01, 2009 08:31 AM            

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.

posted November 01, 2009 10:17 AM            

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

posted November 01, 2009 10:27 AM            

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

posted November 01, 2009 10:30 AM            

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.

posted November 01, 2009 11:44 AM            

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

posted November 01, 2009 12:06 PM            

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.

posted November 01, 2009 02:11 PM            

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

posted November 02, 2009 10:38 AM            

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.

posted November 02, 2009 07:58 PM              

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.

posted November 10, 2009 01:25 PM            

no vegetarian receipes?

posted November 10, 2009 01:29 PM            

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

posted November 10, 2009 02:06 PM            

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.

posted November 10, 2009 03:38 PM              

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.

posted November 10, 2009 03:58 PM            

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.

posted November 10, 2009 04:05 PM              

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

posted November 10, 2009 04:38 PM            

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.

posted November 10, 2009 04:45 PM            

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.