Vegetarians - Virtual Meal Plan Swap Meet

[NeverlandClub23]

Great thread! I missed it the first go 'round. I'm a pescatarian but even then I really only eat seafood when I go out to eat. I was a vegetarian for 2 years (an unhealthy one as I just ate junk all of the time and gained 20 lbs. ) then went back to meat (organic) occasionally but still felt it wasn't right (ethically speaking) so now I'm a healthy pescatarian (but try to eat as little soy as possible) . Anyways, enough of me, here's two of my favorite recipes:

All of my family are meat eaters and my Dad is a great cook (a firefighter for 35 years and cook of the firehouse) so we always had hearty, comfort food type of meals. Stuffed cabbage was one of my favorites so I wanted to find a vegetarian form that still tasted great and had that comforting feeling that the original stuffed cabbage I grew up eating did. This is the original recipe I got online but I don't use raisins, I use enough apple cider to make the filling workable but not runny, and I use a wild rice mix from Trader Joe's that has radish seeds in it (I don't know that they had a lot of flavor but I love the texture!).

Stuffed Cabbage
2 cups cooked wild rice
1 cup diced onion
4 cloves garlic, thinly sliced
raisins
apple cider
one small head cabbage
tangy tomato sauce (recipe below)

In apple cider, saute onion and garlic until onion is soft. Add
rice, raisins and some more cider. Heat gently for a few minutes
to let flavors meld.

Take cabbage and core and plunge into hot water for a few (5?)
minutes to loosen leaves. Peel off a dozen or so leaves.

Put a layer of sauce in the bottom of the pan. Roll the cabbage
leaves around the rice mixture by putting a tablespoon or so of
the mixture in the middle of the cabbage leaf, fold up the sides
and roll. Put the rolled cabbage on the sauce; layer as needed by
putting sauce on top of the cabbage, adding more rolls, end with
sauce. Cover and bake 30 minutes in a 350 degree oven.

Tangy Tomato Sauce

28-oz can crushed tomato
1 cup diced onion
4 or more cloves minced garlic
1 tbs. apple cider
1 tbs. lemon juice
Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add
apple cider and lemon juice. Simmer 5 more minutes.


Now I also love asian food and found this recipe online as well. It is sooooo good and I make it at least once a week (and super cheap too after you have the main ingredients, plus it's easy to add shrimp or whatever you like):

Spicy Ramen Noodles

Ingredients:

1/4 lbs. sugar snap peas (or any veggies you like or have left over)
1 cup shredded carrots
1 tsp. minced garlic
5 scallions
2 eggs (or you can leave these out if you don't eat eggs; maybe substitute tofu?)
6 oz. of ramen noodles (I don't use the 10/$1.00 deep fried ramen noodles, most grocery stores have an asian section and you can find traditional ramen noodles there [which have next to no fat and lower in calories]. I've also used udon noodles and it worked great.)

Sauce:

1 tbsp. sambal oelek (it's an asian chili paste also found in the asian section; the original recipe I used called for 2 tbsp. but I used 1 tbsp. and it was SPICY so adjust accordingly)
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. fish sauce (also found in the asian section)
3 tbsp. water
1 tsp. lime juice
1/4 tsp. sesame oil
1 tbsp. cornstarch

Directions:

Cook noodles according to the directions on the package.

Whisk together sauce ingredients and set aside.

Cook two eggs scrambled over Med-Med/High heat. Once cooked to your liking remove from pan and set aside.

Add a tbsp. or so of oil to pan and cook the carrots and sugar snap peas for 2-3 minutes; add the chopped scallions and minced garlic; cook for another 2-3 minutes.

Add cooked noodles, cooked eggs, and sauce, just heating through. Serves about 2-3 (depending on what you consider a portion ).

 

[MelanieC]

Great idea about the stuff cabbage. I used to make stuffed cabbage all the time with meat, and great idea without the meat. We usually use the brown rice, I'll have to try it with the wild. I think I may have even seen a recipe that added cooked lentils to the rice too. The ramen recipe sounds really good. I had no idea there were healthy ramen noodles out there. I do like them, but I haven't eaten them in a good 10 years because I don't do well with that little chemical pouch in them, lol. Just saying the word monosodium glutamate makes me sick.

I made a dish not too long ago from the Vegan Table called Morrocan sweet potato peanut stew. It was so good and used peanut butter. I served it over rice. I also have recipe at home from the Clean Eating magazine that was a cashew butter stew. It had chicken it, and I loved it when I used to eat it. I think I'm going to work on a vegetarian version of that using more veggies. It had cashew butter and lima beans - the lima beans were so good in it. I also served this over rice.

Hubby took a recipe from 1000 vegan recipes and made a great mushroom soup. He did use regular milk, but it was so good. I'd like to experiment with cashew cream in some of the cream soup recipes we use. Tal Ronnan uses it in his soups and swears by it.

 

[minniebeth]

Thanks for the awesome recipes everyone!
MelanieC, my DD loves hummus and eats way too much cheese, so I am going to try the grilled hummus for her! She will not eat meat and is allergic to peanuts and tree nuts, so I am looking for some new ideas and this thread has been great!

 

[bicker]

Some of our recent favorites:

Lentil Barley Stew

(Makes about 1½ quarts)
This hearty one-step stew makes a complete meal when it is served with a crisp green salad.

½ cup lentils, rinsed
¼ cup hulled or pearled barley
1 quart vegetable broth or water
1 small onion, chopped
1 garlic clove, pressed or minced
1 carrot, diced
1 celery stalk, sliced
½ teaspoon oregano
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
½–1 teaspoon salt

Place all ingredients except salt into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until lentils and barley are tender, about 1 hour. Add salt to taste.

Per 1-cup serving: 132 calories; 7 g protein; 26 g carbohydrate; 0.3 g fat; 5 g fiber; 230-460 mg sodium; calories from protein: 21%; calories from carbohydrates: 76%; calories from fats: 3%

Robbie played around with the recipe a little, subbing in some red curry powder instead of the red pepper flakes, and it made it even better.



Tofu Scramble

2 to 3 Tbsp. extra-virgin olive oil
1 sweet onion, cut into chunks
5 garlic cloves, minced
2 Tbsp. nutritional yeast
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/2 yellow or green bell pepper, seeded and chopped
1 cup sliced mushrooms
4 tomatoes, chopped
1 pound firm tofu, drained well and cut into bite-size pieces
tamari to taste
freshly ground pepper to taste
fresh snipped chives to taste

Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened.

Add the garlic, nutritional yeast and spices, stir and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender and crisp.

This one is a bit ugly to look at but still yummy to eat.


There was also a ratatouille recipe, we made yesterday, but I can't find it. I'll look around.

 

[luvmy3jewels]

Hey Bicker-

Would you mind sharing your hummus recipe? I've tried to make it a couple of times and both times it didn't taste right. (I saw you reference hummus in a different thread, but I didn't want to hijack that one ;-)

Thanks!

 

[bicker]

I've seen some folks for whom making coffee was more of a "recipe" than our making of hummus.

So far, we've been using canned garbanzo beans, because we've forgotten twice to soak the dry beans we have in the cupboard. Note that for the dry beans, we probably will soak them in salt water, mainly because we're going to need the salt anyway (and, of course, canned beans typically already have salt).

However, assuming you're using canned beans:

We drain two cans of garbanzos, reserving some of the liquid for later. Then the garbanzos go into the food processor. Next is three tablespoons of Tahini, and four peeled cloves of garlic. (You can smoosh them if you want; we don't bother.) We also squeeze about two tablespoons of lemon in. We typically add a little olive oil, but we're trying to avoid that, relying mostly on reserved liquid from the canned garbanzos to help us get to the desired consistency.

Finally, before processing, we add flavoring. That's really going to depend on your own taste. Some recipes talk about 1/4 teaspoon of cumin, but I couldn't imagine putting in less than a full teaspoon. We often put a little red curry power, because it gives a little bite. Some recipes talk about paprica and parsley, but I find those flavorings too subtle for me. Recently, we've been putting in a 1/4 teaspoon of Beautiful World spice (contains salt, by the way) for added flavor.

Once all the ingredients are in, we process the heck out of it, until we get the smooth consistency we like. Adjust seasoning to taste.
I hope this helps.

 

[bicker]

Moroccan Vegan Tagine

1 head garlic, chopped
2 onions, chopped
2 large carrots, peeled and cut into 1/2 inch thick pieces, or about 1 1/2 cups cut baby carrots
1 celery rib with leaves, chopped
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 cup chopped parsley
1/2 cup chopped cilantro
1 14 ounce can diced tomatoes
3 cups vegetable stock
1 14 ounce can chickpeas, drained and rinsed well
1 red pepper, chopped
1 pound butternut squash, cut into roughly 1 inch cubes
1 medium eggplant, chopped into roughly 1/4 inch cubes
1 cup sultanas (golden raisins)
1/2 teaspoon crushed red pepper flakes
1 box prepared couscous
1. Heat up olive oil in large stew pot over medium-high heat. Add celery, carrots, onions and garlic. Stir for 1 minute, then turn heat down to medium. Let cook about 7 minutes. Add dry spices and let cook 1 minute until fragrant. Add lemon juice.
2. Add parsley and 1/4 cup cilantro. Add tomatoes and bring to boil. Add in vegetable stock, chickpeas and butternut squash. Cook, simmering, 1 hour.
3. Salt eggplant pieces, let rest 2 minutes then rinse well with water and add, along with crushed red pepper flakes, and chopped red pepper to stew.
4. Chop up sultanas and add to stew. Cook additional 1hour, or until vegetables are tender. Add additional seasoning to taste. Stir in remaining 1/4 cup cilantro.
5. Serve over prepared couscous.

 

[cabanafrau]

I have been looking for several years now for a recipe for portobello burgers that I sampled at the market while I was dashing in & out to buy some extra ice on the way to a party. They were heavenly & I haven't been able to find a recipe. When I search online, I come up w/ meat burgers w/ the mushroom in them or on top. These were the entire mushroom cap, marinated in olive oil, lemon juice & some spices from what I guess. The mushroom cap itself was the "burger".

If anyone has a recipe like this I would very much appreciate if you could share it. My attempts haven't hit the mark yet.

 

[Teresa Pitman]

Bicker, that tagine recipe looks delicious! I may give it a try this weekend.

Teresa

 

[bicker]

So I have a new favorite meat-substitute. Normally, I try to avoid meat-substitutes - not because I have anything against them or the additives typically found them them, except that they generally high in sodium, and that's one thing that experts all agree that health-conscious folks need to watch. My main concern, though, about meat-substitutes is that they often don't taste like what they're substituting for, and so cannot help but be disappointing in that regard.

I'm loving Quorn, though. It's a TVP-like crumble that we cooked into a pasta sauce, and it really truly gave me the feeling of a "meat" sauce. Super. I highly recommend it. I'm looking forward to using it in other recipes, now. Chili, without-a-doubt. I wonder, though, if I can make a "sausage" out of it, and use it in omelets.

Recipes from the company here: http://www.quorn.us/Recipes/

(Note that a certain percentage of the population is allergic to mycoprotein, which is what Quorn is. The percentage is a bit higher than those allergic to peanuts, and the effect is the same. Be forewarned.)

Anyone else a fan of Quorn?

 

[WDWBarb]

Anyone else a fan of Quorn?

I've wanted to try them but have always hesitated simply because (and I know this is completely irrational) because it's made from a type of fungus. When the product first hit the market, there was a buzz about it but the focus was always on, "But it's made of fungus!"

I have a friend who raves about it and my DD (also a vegetarian) has a medical condition which requires her to stay away from soy foods so maybe I just need to "get over it" and try Quorn!

Oh, and I do like mushrooms - another reason why my hesitation is completely irrational.

 

[Kath2003]

Oh, and I do like mushrooms - another reason why my hesitation is completely irrational.

Quorn is essentially mushroom. We like it, but we are not vegetarians - it's just cheaper and easier than using meat sometimes.

Some Quorn products are better than others but on the whole they all suck unless served with a sauce. They are designed to imitate the texture of meat, but can't compete on the flavour. So the "ground beef" Quorn is great in a lasagne where it picks up the flavours of the other ingredients.

The Quorn "cold meats" are not good.

 

[bicker]

Yeah, I wouldn't think of eating Quorn without a sauce. Pasta sauce, curry, chili - maybe even barbecue.

 

[amyren]

Where have I been?!?! I just found this thread. Don’t go dying on me. I need these recipes DH & I are about to celebrate 1 year of vegetarianism. If anyone is interested I’ve posted a few recipes on my blog. Keep in mind I’m new at this.

http://amyandjasonallen.blogspot.com/

 

[bicker]

Not necessarily only for vegetarians, but we find ourselves eating a lot f salads during the summer, so here's a great salad dressing:



INGREDIENTS:

1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp Worcestershire sauce (vegan recipe for that is HERE or buy it HERE)
1/4 cup finely chopped green onion
3/4 tsp dry mustard
1/2 clove garlic, minced
1/4 cup extra virgin olive oil
3/4 cup vegetable oil

DIRECTIONS: Combine ingredients except the oil & blend well. Add the oils & whisk thoroughly to blend (or use a jar with lid & shake well). Chill at least 30 minutes. When ready to use bring to room temperature & shake well.

 

[bicker]

So we've got a little quandary for Thanksgiving for which I hope folks can provide some ideas. We're traveling to family 1000 miles away, so we'll be staying in a hotel, so cooking something is out, but we still feel like we need to bring something - not just to be good guests, but also because we're vegetarians and need to assure that there is something substantial, nutritious, and festive for us to eat! While we figure our hosts may make some provisions for us, that's by no means assured (nor expected).

So does anyone have any ideas for something vegetarian, substantial, nutritious, festive, and that can be acquired (or somehow put together in a parking lot) from stores typically open in Tennessee on Thanksgiving?

 

[Li-sa]

Ooh, what a great thread!
Just found this thread whilst looking for veg. reviews to help me plan my ADRs.

 

[nhrenee]

So does anyone have any ideas for something vegetarian, substantial, nutritious, festive, and that can be acquired (or somehow put together in a parking lot) from stores typically open in Tennessee on Thanksgiving?

Maybe there is a business near the family where you can preorder a vegetarian entree.

 

[npmommie]

So we've got a little quandary for Thanksgiving for which I hope folks can provide some ideas. We're traveling to family 1000 miles away, so we'll be staying in a hotel, so cooking something is out, but we still feel like we need to bring something - not just to be good guests, but also because we're vegetarians and need to assure that there is something substantial, nutritious, and festive for us to eat! While we figure our hosts may make some provisions for us, that's by no means assured (nor expected).

So does anyone have any ideas for something vegetarian, substantial, nutritious, festive, and that can be acquired (or somehow put together in a parking lot) from stores typically open in Tennessee on Thanksgiving?

Is there a Whole Foods near where you will be?
you could bring a stuffed Field Roast, they are very tasty and festive. also you could add mushroom gravy, and get some sides from the vegan bar section of the food area in WF.
IF they have such a thing in the area you are traveling to.

other than that............
a specialty food store may have some thing you can get that is already prepared

 

[bicker]

No Whole Foods (the nearest is 85 miles away), but there is an Earth Fare. Unfortunately, they're not open on Thanksgiving Day. I'm not sure how to figure out what else to check.