Vegetarian Dishes

[Namoric]

It's been almost 3 years since Ive eaten meat. I'll occasionally fall for some super-hot buffalo style wings, but for the most part I've been meat free for a while now. I was asked to drop some of the recipes i've used and figured what the hell, maybe other folks got some things to add... so here we go. Being a vegetarian is more than just eating a salad. Like any diet, there's concerns about making sure all the vitamins and minerals you need are being consumed, especially protein. The more colors represented in your vegetarian diet, the better you're doing...

Mixed Vegetable Casserole
This is a good side dish that goes with almost anything - grilled fish is great.

1 Teaspoon extra virgin olive oil
1/4 cup fine chopped white onion
1/4 pound white mushrooms (cleaned)
12 baby carrots (washed, duh)
1 red bell pepper, cored, seeded and cut into strips
1 green bell pepper (same thing)
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme leaves
1 small zucchini sliced into 1/4 inch thick slices
1 small yellow squash - cut the same
1 super small eggplant cut into 1/4 inch half-moons (too big and it'll over power the rest of the dish)
1 cup of vegetable stock
4 ripe tomatoes, peeled seeded and chopped

In a Dutch Oven, heat the oil over medium-high heat. Add the onion and cook until it's soft and starting to turn clear. Add the mushrooms, carrots and bell peppers. Cook for about 2 minutes. Add the Garlic and thyme and cook until you can really smell the garlic (my favorite part)

Toss in the zucchini, squash, eggplant and stock. Reduce the heat to low and cook, covered, until the vegetables are tender (not squishy) - about 15 minutes

Add the tomatoes and cook for another 5 minutes or so and serve.

Toss this on top of some jasmine rice alongside your main meal ... awesome stuff.

[Namoric]

Something super quick, and pretty tasty:

Herbed Peas

16 ounces of frozen peas (fresh if you prefer, either works)
1 tablespoon of water
1/2 cup Casar Salad Dressing
1 tablespoon of italian seasonings to taste (rosemary, that sort of thing)

Nuke the peas and water until everything's nice and warm, toss on the dressing.

Done.

Put some fresh parmigiana cheese on top for a little more flavor

[Namoric]

This next one I like on the grill but you can nuke it if you want. I'll toss the asparagus in an aluminum foil boat like thing and put it on the top rack of the grill while i'm cooking stuff for other folks.

1 pound fresh asparagus
2 ish tablespoons of Dijon mustard
2 teaspoons of sour cream
1/2 teaspoon (? ) of seasoned salt

Cut the tough nasty part off the bottom of the asparagus and throw it away. No one eats that crap. Put your asparagus in your newly made aluminum foil boat with the mustard and a touch of water. Pinch the top closed to trap the heat and moisture in. Let it sit up off the direct heat while you cook whatever else it is your cooking. Mix it around every now and then make sure it's all covered. (I just grab the top and shake it around some, seems to work)

Then add the rest of the stuff and eat it.

[Akaela]

if you got anymore quick ones please share :) I'm lowering my meat intake and upping the veggies. Time to trade the jug hanging off my gut in for a 5 pack....or at least a much smaller jug.

[Velkena]

Thanks for the posts Nam. I gave up on a six pack long ago and went for the Keg effect. I succeeded with fanstastic results.

[Namoric]

Here's one we made the other day that was awesome sauce.

Spinach Feta Risotto
--------------------

This one took me about 45 minutes to an hour or so. You may be faster, but I'm slow. Serves 4-6 folks

3 cups Portabella mushrooms (about 8 - 9 ounces) sliced
1 Garlic clove - minced
1/4 cup Olive Oil
1 tablespoon of chapped fresh dill
2 tablespoons plus 1/2 cup of dry white wine
1/4 teaspoon of salt
ground black pepper to taste
5 cups of vegetable stock (if you make your own. if you buy it, use a quart and add a cup of water for 5 cups)
2 cups risotto - arborio or carnaroli rice
1/2 cup diced onion
10 ounces of fresh spinach, rinsed, stemmed and chopped
1 Cup crumbled feta cheese

In a saucepan on medium heat, sauté the mushrooms and garlic in 1 tablespoon of the oil for about 5 minutes until the mushrooms are softened and most of the moisture has evaporated. Add the dill and 2 tablespoons of wine and cook for a minute more. Add the salt and pepper to taste. Put this aside on very low heat until you're done.

In a pan, heat the stock to a low simmer

In another pan/soup pot (a decent sized one, everything is going in here eventually) sauté the onions in the remaining olive oil for about 5 minutes until they're golden color. Add the risotto until all the grains are covered with oil. Add the 1/2 cup of wine and cook, stirring constantly until the wine is absorbed.

Add the simmering stock 1 cup at a time. Each cup you add, stir and cook until the liquid is absorbed before adding another cup. do this until all the stock is used and continue cooking until the rice is al dente - about 25 minutes. Too long at it all becomes mush

When that's ready, toss in the spinach and cook for about 2 minutes until the spinach is wilted but still bright green, now stir in your feta cheese.

Serve each portion topped with the sautéed mushrooms.

[Jerith|Tony]

Yummy stuff. I need to make sure Pam sees this thread.

[Palehorse]

After reading those recipes, I'm totally going into experimental mode :).

I'm betting I could make a roasted vegetable gravy for potatoes, rice, etc. Although most gravies are meat-based, roasting veggies should provide a nice flavor. I'll go for all fresh ingredients to begin with, work on short-cuts later.

[WapleSpunK]

I like veggies and that other stuff but I couldn't go without meat of some kind.

[Briarthorn]

I have an old cookbook from weight watchers that all vegetarian. It had some really great recipes. I'll be sure to post some when I get a change.

Also I have some fantastic Indian recipes, all veggie. I'll drop my favorites in soon.

[Velkena]

Also I have some fantastic Indian recipes, all veggie. I'll drop my favorites in soon.

Please post these asap. I am hoping the Indian will be spicey?!!? Being from Louisiana, and having lived near New Orleans for a few years, I have a very strong liking of spicey food. :)

[Velkena]

by the by, finally home for a while and had the wife looking at the recipies. We are going to the grocery this evening and planning at least two of the meals on this thread. Don't be surprised if I post how awesome they were after I added some cajun seasoning. :D

[Morrigan]

We made this last night and it was good, it was also light and filling.

Tempeh Pepper Steak

Ingredients

* 1 pound tempeh
* 1 tablespoon vegetable oil
* 1 tablespoon roasted sesame oil
* 4 garlic cloves, minced
* 1 medium onion, sliced
* 1 medium red bell pepper, sliced
* 1 medium green bell pepper, sliced
* 1 1/2-inch piece fresh ginger, minced
* 2 tablespoons low-sodium soy sauce
* 3 cups hot cooked rice

Directions

In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.

In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.

Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.

[Morrigan]

We just made this, it was so good, and so filling. It made enough for 4-5 meals for 2 people.

Sweet and Sour Tempeh with Spicy Peanut Sauce
Recipe courtesy Peter Berley, 2008

Ingredients
For the tempeh:

* 1/4 cup light sesame oil (I could only find Sesame Oil, no light or toasted, it was fine)
* 1 tablespoon toasted sesame oil
* 1/4 cup soy sauce, preferably naturally brewed
* 1/4 cup rice vinegar
* 1/4 cup mirin
* 1 tablespoon finely chopped peeled fresh ginger (or 3/4 tsp ground ginger if you can't find fresh)
* 1 garlic clove, crushed
* 1 pound tempeh, cut into 1-inch cubes

For the peanut sauce:

* 1 cup natural-style unsalted peanut butter (we had Jif, we used it, it was good)
* 1/4 cup pure maple syrup or honey
* 3 tablespoons soy sauce, preferably naturally brewed
* 3 tablespoons rice vinegar
* 1 tablespoon finely chopped peeled fresh ginger (or 3/4 tsp ground ginger)
* 2 garlic cloves, crushed
* 1/2 teaspoon cayenne pepper
* 1/2 to 1 cup hot water
* Hot cooked white rice, to serve
* Thinly sliced radish, for garnish
* Thinly sliced scallions, for garnish
* Thinly sliced cilantro, for garnish

Directions

For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)

For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.

Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
Nutritional analysis per serving:

Calories 880; Total Fat 61 g; (Sat Fat 9 g, Mono Fat 10 g, Poly Fat 11.5 g) ; Protein 40 g; Carb 44 g; Fiber 4 g; Cholesterol 0 mg; Sodium 1865 mg

[Namoric]

We made Taco's tonight but instead of using meat we used 1/2 pound of Tempeh

http://en.wikipedia.org/wiki/Tempeh

We just grated it up like you would cheese or something - added a bit more water than the taco seasoning called for (the Tempeh absorbs liquids like crazy) and then ate up. The longer you cook it, the less firm the tempeh is - so adjust to your tastes.

Tons of protein, very tasty

[Namoric]

Okay ... Asparagus ... this was good:

2 tablespoons of extra-virgin olive oil
1 clove of garlic, minced
Hot Chili Oil - about a 1/4 teaspoon or so (to taste)
20 ish asparagus spears with the hard ends removed
2 tablespoons low-sodium soy sauce (or tamari)
Freshly ground black pepper

heat up the olive oil over medium heat. Dump in the garlic and the chili oil and sautee it until the garlic is golden. Toss in the asparagus, soy sauce, black pepper and saute it for about 10 minutes or until tender.

Eat.

[Namoric]

Hippie Salad (aka - Avocado and Edamame Salad)

2 green onions, finely chopped
2 tablespoons sun-dried tomatoes, packed in oil, chopped
1/2 - 1 teaspoon paprika
1/4 - 1/2 teaspoon ground cumin
Kosher salt (to taste)
2 tablespoons of the oil from said sun dried tomatoes

2 tablespoons fresh lime juice
4 avocados, halved, peeled, pitted sliced
2 cups bean sprouts
1 cup edamame beans (cooked, duh)

Put em all together in that order - eat, be a hippy. Tasty

[Paul_NewbyUSMC]

I have another Asparagus dish for ya:
Take the asparagus and spread it out in a shallow oven pan and drizzle extra virgin olive oil over the asparagus. Enough to coat the tops, but not so much as to leave a puddle. Then put sea salt and black pepper (its best if you have the sea salt and black pepper grinders) all over asparagus. Put in the oven on a high heat and bake until the asparagus is soft, but a little crispy on the outside. My wife loves this. I am not a big asparagus fan, but its the only veggie recipe I have. :)