Vegetarian Recipe Thread

[dwnwrdishvnwrd]

We'll start off with tofu curry. I use Alton Brown's curry powder recipe but I add cinnamon to the mix and up the amount of cayenne (I like it spicy!)

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
2 teaspoons ground cinnamon
1/4 cup ground turmeric
1 tablespoon dry mustard
1 tablespoon cayenne

I take a brick of Trader Joe's high protein tofu and cut it into small cubes. I toss the cubes with olive oil and bake em at 350 for 20 minutes so they brown on the outside. About ten minutes into the baking process I heat up some olive oil in a pot (I think it's a four quart pot) on a medium setting. I take 1 1/2 tablespoons of the curry mixture (shaken up so it's well mixed) and grind it in a coffee grinder until it's nice and fine. I add that to the heated olive oil and turn the heat down to low. Adding the powder to the hot oil releases the flavor and aroma of the curry.

After heating the curry powder for about five minutes I add a 16oz can of coconut milk and then turn the heat back up to medium. I take the tofu out of the oven and set it aside. If it's not browned to my liking I put it back in the oven but it's normally pretty well toasted by this time. I let the coconut milk/curry heat until it's boiling, stirring it fairly often.

At this point I add veggies. I normally add a bag of frozen white corn, a bag of frozen peas, a bag of frozen chopped spinach, and a can of garbanzo beans (all from TJ's) and let it simmer for a bit stirring every so often. When it's nice and bubbling I add the tofu and let it simmer for about another five minutes. Serve and enjoy. It's awesome with some Sriracha sauce. :drool:

It's pretty quick and super easy. I'll throw everything in tupperware containers and basically eat curry for a week. I do that with a lot of my food: cook, save, microwave. I always find myself cooking at work too and it's pretty easy to just leave everything in the fridge. Since I'm the only vegetarian at work nobody eats my food. But they have discovered this curry and I've noticed that my supplies dwindle pretty rapidly now. I think I need to up the cayenne content even further. That'll teach em to eat my food! :sneaky2:

[wedwards]

This is a great idea. I dont have any recipes to contribute, but have been toying with the idea of trying vegetarian for a while just for health reasons. So far I have found that it is very hard to locate good recipes (read : that taste good and my kids will eat!). I will be trying your recipe tonight! Thanks!

[ouch]

I took the liberty of cutting and pasting Jim's complete collection of vegetarian recipes:
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[aquilla]

We'll start off with tofu curry... :sneaky2:

i made this tonight, it was strong but good :001_smile thanks dwnwrdishvnwrd!
out of interest, how many of the vegetarians here eat quorn?

[wedwards]

I took the liberty of cutting and pasting Jim's complete collection of vegetarian recipes:
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HAHAHAHA I am the same!!

[Confuzius]

Mom’s tabouli (from the moosewood cookbook)

1 cup bulgur
1 cup boiling water
1 tsp salt
¼ cup fresh lemon juice
¼ cup olive oil
2 cloves garlic
black pepper
1 – 2 tbsp dried mint
1 cup (or more to taste) fresh parsley, chopped
2-3 tomatoes, diced
1 cucumber, diced
(optional: green pepper, scallions or green onion)


combine bulgur and boiling water in med-large bowl. Cover and let stand until bulgur is tender (20-30 minutes)

add salt, lemon juice, olive oil, garlic, pepper and mint. Mix thoroughly. Cover tightly and refrigerate. After flovours have had time to meld, adjust to taste. (i often add more lemon or mint).

shortly before serving add rest of the ingredients and mix well.

[dwnwrdishvnwrd]

i made this tonight, it was strong but good :001_smile thanks dwnwrdishvnwrd!
out of interest, how many of the vegetarians here eat quorn?

I'm glad you liked it. It's very "fragrant." That's the word I use. Others have said stinky. :001_smile

That tabouli sounds wicked.

[Scotto]

I took the liberty of cutting and pasting Jim's complete collection of vegetarian recipes:
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That has to be the funniest post of the year.

I challenge you to try this and tell me its not great.

Tofu Teriyaki

Sauce: 1/2c soy sauce, 1/2c. sugar, 1 clove of garlic minced, 1T. grated ginger, 2T mirin. Mix in a small saucepan and reduce until the thickness of maple syrup. Set aside.

Tofu:
Take a block of firm or xtra firm tofu. Cut it horizontally in 3rds and then across in halves. Put on a plate with some paper towels to drain, with more on top. Season with S&P

Dredge slabs o' 'fu in cornstarch, then beaten egg, then panko. Fry in about1/2" of oil until brown on both sides. Drain, then serve with sauce, sticky rice, and some steamed broccoli. Awesome.

[ouch]

I love tofu with either sliced or minced pork (the fiery ma po tofu a particular favorite), but I guess that wouldn't qualify.

A good one is tofu and dried mushrooms in oyster sauce. Those reconstituted mushrooms are a good substitute for steak.

[Mysterion]

I love tofu with either sliced or minced pork (the fiery ma po tofu a particular favorite), but I guess that wouldn't qualify.

A good one is tofu and dried mushrooms in oyster sauce. Those reconstituted mushrooms are a good substitute for steak.
Most oyster sauce contains...oysters. Vegetarian (mushroom-based) alternatives exist, but they're less common.

[ouch]

Most oyster sauce contains...oysters. Vegetarian (mushroom-based) alternatives exist, but they're less common.

You see? This is where the vegetarians lose me. :001_tt2:

As a Pastafarian, I am now going to prepare a lunch with a recipe selected from the Book of Bolognese.

[ouch]

Not to hijack the thread, but I can't resist referencing these two posts. The first is semi-related to the subject at hand, and was posted by the distinguished TS on another site-
http://badgerandblade.com/vb/showpost.php?p=291999&postcount=35

Here is a short but handy guide to hamburger pricing-
http://badgerandblade.com/vb/showpost.php?p=286990&postcount=2

I will now allow this thread to resume its normal course.

[Cookie_Junkie]

I took the liberty of cutting and pasting Jim's complete collection of vegetarian recipes:
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HA HA!!

That was HILARIOUS!!!!!!!!!
:lol::lol::lol:

Good one!

C_J
...off to check the lamb in the oven.:mellow:

[endcycle]

fried rice. Serves oh... at least 4 people with lots of leftovers

Ingredients:
Peanut sauce (asian aisle)
2 bell peppers (any color, I prefer red and yellow) - large dice
1 large white onion - large dice
1 package of extra-firm tofu (sliced and drained well, then diced into 1/2" pieces)
2 cloves garlic - SLICED not minced
Jasmine rice (2 cups pre-cooked - rinse well)
12 eggs (beaten LIGHTLY)
Kosher salt and pepper
Olive oil
Sesame oil


Procedure:
Set the rice into the rice cooker to cook (you DO have one, right? If not, just follow directions. It's easy)
Put a large straight-sided pan over heat (just below medium is good)
Drizzle in the olive oil - a couple of tablespoons, don't be shy
Add about a tablespoon of sesame oil
When hot, add the garlic but KEEP IT MOVING.
Drop in the tofu, let it cook a bit - add some salt and pepper
add onions and peppers, and stir it up every so often - another healthy dose of salt and pepper go in now
Add several tablespoons of the peanut sauce once things start cooking up, stir to coat. Drop the heat, cover and continue to cook on low (stirring occasionally)
When the rice is done, add it into the pan in a thick layer and then stir it all together. Add more peanut sauce at this point as well. Let it cook like this for a minute or two (covered).
Add in the eggs all at once and stir. When the eggs start to solidify, turn off the heat and keep stirring for another minute or so.
Transfer to a large bowl and serve.

Enjoy with sriracha hot sauce especially. :)

[RayH]

Ok here's my one vegetarian recipe: Hummus
very easy very basic and very good. This one is using canned chickpeas
1 can (15oz) of chickpeas, drained and rinsed. Reserve 2 tblspns of liquid from can.
1/4 cup of Tahini (sesame paste)
Juice of 1 lemon
3-4 cloves of garlic
2 tblspns of greek style yogurt or sour cream
1 tblspn of olive oil
Put it all in a food processor on high for a couple of minutes and you've got your hummus. Put on a plate or in a resealable container. Sprinkle with paprika drizzle on some more olive oil. You can adjust the flavors to taste. I've also made this with curry. Again to taste and what everybody refers to as rooster sauce, the sriracha sauce made by Huy Fong foods in California. I also like to put pepper flakes in it. Today I made some with cumin in it. I usually add sea salt too. But that is up to you. I generally make this once or twice a week.

[dwnwrdishvnwrd]

Ok here's my one vegetarian recipe: Hummus
very easy very basic and very good. This one is using canned chickpeas
1 can (15oz) of chickpeas, drained and rinsed. Reserve 2 tblspns of liquid from can.
1/4 cup of Tahini (sesame paste)
Juice of 1 lemon
3-4 cloves of garlic
2 tblspns of greek style yogurt or sour cream
1 tblspn of olive oil
Put it all in a food processor on high for a couple of minutes and you've got your hummus. Put on a plate or in a resealable container. Sprinkle with paprika drizzle on some more olive oil. You can adjust the flavors to taste. I've also made this with curry. Again to taste and what everybody refers to as rooster sauce, the sriracha sauce made by Huy Fong foods in California. I also like to put pepper flakes in it. Today I made some with cumin in it. I usually add sea salt too. But that is up to you. I generally make this once or twice a week.

Hummus is the best. I've never tried it with the greek style yogurt. Need to give it a shot. I also normally do half garbanzo beans and half cannelini beans. Great stuff on some grilled pita or naan!