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Started By
Message
re: Vegetarian Recipes: Help me out if you have made any of these dishes!
Posted on 9/17/11 at 8:02 am to skygod123
Posted on 9/17/11 at 8:02 am to skygod123
quote:
Over the last few months, Ive cut back on meat. I will never live the life of a vegan or vegetarian, but I do want to cook more meatless dishes.
I agree, but it requires an effort.
0
Posted on 9/17/11 at 8:02 am to OTIS2
i had the want to enjoy your recipe.. 
Posted on 9/17/11 at 8:16 am to Ole Geauxt
It'll be on the menu tonight.
This post was edited on 9/17/11 at 8:41 am
Posted on 9/17/11 at 8:19 am to OTIS2
i didn't mix up the paste good enough, you know the way it comes in the container.... 
Posted on 9/17/11 at 8:42 am to Ole Geauxt
been there,done that. Peanut butter makes a good substitute.
Posted on 9/17/11 at 9:23 am to skygod123
Lentil soup is easy, the beans don't need to be soaked at all. Finely dice one onion, one stick of celery, one carrot, saute in a bit of olive oil til translucent, add two quarts of veggie stock, then the lentils, season withItalian seasoning, salt and pepper, and chopped fresh basil. about thirty or so minutes of simmer, after the boil will do, might need a bit more water but you will see that as you cook it.
Eggplant, search for a recipe for ratatouille for one way. Another idea is to try a vegetarian moussaka, or just pan fry it in olive oil.
Vegan soups, what kind of swuash do you want to use?
Eggplant, search for a recipe for ratatouille for one way. Another idea is to try a vegetarian moussaka, or just pan fry it in olive oil.
Vegan soups, what kind of swuash do you want to use?
Posted on 9/17/11 at 10:35 am to skygod123
eggplant parmesan. Start with a very good meatless red tomato sauce (homemade is preferred). Pan fry the bread crumb coated eggplant in olive oil or roast without the bread crumbs in the oven. layer eggplant, sauce and parmesan or mozzarella cheese over pasta (or eliminate pasta for lower carbs).
Posted on 9/17/11 at 10:48 am to skygod123
Grilled Portobello Quinoalaya:
Grill 3-4(depending on size) portobello mushroom caps and set aside. In a black iron pot, saute' trinity(onion/celery/bell pepper) until clear, cut shrooms in to bite-sized cubes and add to pot. Season with Tony's/SlapYoMama. Add 3 cups washed quinoa and 6 cups veggie stock. Bring to simmer and cover. It's done when all liquid is absorbed by the quinoa. Fold in some green onions and let sit for 15 mins then eat.
Grill 3-4(depending on size) portobello mushroom caps and set aside. In a black iron pot, saute' trinity(onion/celery/bell pepper) until clear, cut shrooms in to bite-sized cubes and add to pot. Season with Tony's/SlapYoMama. Add 3 cups washed quinoa and 6 cups veggie stock. Bring to simmer and cover. It's done when all liquid is absorbed by the quinoa. Fold in some green onions and let sit for 15 mins then eat.
Posted on 9/17/11 at 11:02 am to skygod123
Posted on 9/17/11 at 8:16 pm to John McClane
quote:thanks for the tip :)
my advice is blend the two cans (one drained) and the tahini first and then get a feel for the consistency. then add oil, lemon, and your seasoning.
Posted on 9/17/11 at 8:17 pm to baytiger
looking forward t trying the black beans and sweet potatoes. tahts prob lunch tomorrow since i have everything at home already!
Posted on 9/17/11 at 8:19 pm to CITWTT
quote:i have never eaten a squash i didnt like. i use roasted butternut squash the most already, so give me a different recipe for that
Vegan soups, what kind of swuash do you want to use?
Posted on 9/17/11 at 9:51 pm to skygod123
sweet potato
acorn squash
rutabaga
Onion wedges
cut up in 1/2 inch cubes
Spray lightly with oil or pam
Salt lightly
Bake at 400 f for about 20 minutes
acorn squash
rutabaga
Onion wedges
cut up in 1/2 inch cubes
Spray lightly with oil or pam
Salt lightly
Bake at 400 f for about 20 minutes
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