I've been a "sort of" vegetarian for years. Please please don't let this thread turn into a debate. I just want to see if we can share some some really good recipies. I'm not a total vegitarian but do love to collect and try veg dishes. Tofu is a great protein source but let's face it.. pretty blah without some creativity. I have developped my own popular preparation which is very versatile:

Ginger/Tamari tofu

one block of extra firm tofu
1 tablespoon of freshly grated ginger
2 tablespoons of tamari sauce
1 tablespoon oil

Slice the tofu into 1/4 inch pieces, mix the other ingredients and pour them over. Allow this to marinate at least a couple hours, perferably over night. It can then be baked or fried as is. My meat eating friends always love it. I can also be used in a stir-fry or even eaten as is "raw" in a salad. :classic: I've even thrown it on the barby with thick sliced veggies.

I'm a veggie, but a lousy cook. My one and only original recipe (lentil soup) I already contributed.

But I hope this turns into a long and useful thread.

No reason for this thread to turn into a debate. I'm not a veggie, but that doesn't mean I don't like vegetarian dishes. Keep 'em coming. My wife also makes a killer lentil soup, which I love.

Ed

well Ed..... can you talk her into sharing the recipie for the killer soup? I love lentil soup! Spicier the better.

I'm not a vegetarian but I only eat meat once or twice a week so I guess that at least makes me a "sort of" as well! :)

Since moving to New Mexico I have been learning as much as possible about Southwestern and Mexican cooking. (when in Rome... :D ) Most Mexican dishes can be made vegetarian just by substituting beans (refried, black beans, etc...) or even Spinach. Traditional enchiladas are usually just corn tortillas stuffed with cheese with a red chile sauce and onions over the top. mmmm...I just made some of those last week. It's a bit time consuming to make your own sauce from scratch but well worth it! Guacamole is another good veggie recipe...I'll see if I can dig up a few of the recipes I have been using and post them.

Greg,

Try this for enchilada sauce.

1 can of El Pato sauce (either type is ok - green or yellow can)
1 pkg. of taco seasoning
1-2 cans of water (the empty El Pato cans)

Simmer until you get the right consistancy, stirring occasionally. Add some green chiles and onions if you like.

You have to like to breathe fire to use El Pato though - it definately ain't for wimps! :)

Originally posted by Jakaleena
1 can of El Pato sauce (either type is ok - green or yellow can)
1 pkg. of taco seasoning


EEEKK!
please describe what El Pato is. I can't buy that here and when people use a brand name in a recipie I feel very left out.

I just luv Mex food!! gimmie recipies!

Somewhere I have a book called Biker Billy's Freeway-A-Fire Cookbook: Life's Too Short to Eat Dull Food
It's all veggie recipies of fire foods. Awesome. Must find book. Believe I leant it...

El Pato is just a tomato sauce with Mexican spices. One of my ex boyfriends was from Mexico and that's how I learned about it. My sis is married to a hispanic family (if you've ever been close to the Latin culture, you know what I mean :) ) and they use it a lot in their cooking also.

It comes in a small yellow or green can with a picture of a duck on it (El Pato means "duck" in Spanish) and if you're lucky you can find it in the ethnic foods section of the grocery. It's easier to find in the Southwest, but here in Ohio I have found one regular local grocery that carries it because there is a large hispanic community nearby. If there is a Mexican tienda nearby, that would be a good place to look.

There is no other equivalent I know of to substitute for it. If the recipe calls for El Pato, then El Pato it must be. You can put it into black beans, you can use it with added water when making rice to get killer Spanish rice. (It's also wonderful for burrito meat, but since this is a veggie thread I didn't add that in).

I'll have to look for that sauce Jak....but at the risk of sounding like a Mexican food "snob" :D ...I like my chili sauce from scratch! In fact, I just made some about 10 minutes ago. (I'm addicted...what can I say!)

Anyway...here is the recipe for a basic red chile sauce

You need-

- 2 tablespoons of vegetable oil
- 1 clove of garlic, peeled and finely chopped (or do what I do...just put it between two pieces of plastic wrap and smack it a few times with a hammer!)
- 3 tablespoons of finely chopped onion
- 1/4 teaspoon of oregano or cilantro (dried works best)
- approximately 1 teaspoon of salt
- 1 teaspoon of whole cumin seed. (I usually crush it a bit in a coffee grinder to release the flavor)
- 2 tablespoons of flour
- 2 1/2 cups water (slightly less for a thick sauce...more for a thinner sauce)
- 1/2 cup of ground (powdered) red chilies (I would recommend mild unless you REALLY like hot food! ...and get the real stuff, not the American version. Most good grocery stores will have a Mexican food section with dried spices, etc...)

In a bowl, combine water and chili powder. Stir with a whisk to remove any clumps

Heat oil in a 2 quart saucepan over Medium heat. Add garlic and onion...sauté for ~5 minutes or until yellow and translucent. Add Oregano, cumin and flour. STIR CONSTANTLY! (Basically you are making a paste or roux) Stir until a very light brown and remove from heat. Add the water and chili mixture. Return to Medium heat and stir (it burns easily) until it just begins to boil. Reduce the heat to low and add salt to taste. Let simmer for a few more minutes and you will have the perfect red chili sauce....enchiladas anyone? :)

Nawwww - Greg, you don't sound like a snob. A gringo maybe, but not a snob... :lol:

I'm gonna have to find a way to get Amazon to let ppl donate veggie food! :)

Originally posted by Jakaleena
A gringo maybe, but not a snob... :lol:

:D I feel like a gringo! Hey, for half the cost of a can of sauce I can make a batch of the good stuff... I'm a gringo on a budget!

Of course, so much of what we think of as "Mexican" or "Southwestern" cuisine is really derived from Native Americans...like chilies and corn tortillas. The interesting thing I'm discovering about Santa Fe is how deeply rooted in Indian and Spanish culture it is...not so much Mexican. Walking around downtown Santa Fe (If you can block out the hundreds of tourist shops) feels like an old European city in some ways.

My only exposure to this type of cooking prior to moving here was Taco Bell...and not so good Mexican restaurants. Now that I have tasted things like fresh Guacamole and homemade tortillas I have been trying to make the recipes as often as I can! ....although, I doubt I'll be rolling out fresh tortillas anytime soon. :D

On an entirely different, but still vegetarian note, does anyone know of a good chicken substitute? I want to make an Indian dish (chicken korma) for my brother who is a strict vegetarian but I need some sort of chicken substitute that will hold up to long, slow cooking and absorb flavors well. Anyone know of a good product or recipe for something?

does anyone know of a good chicken substitute? I want to make an Indian dish (chicken korma) for my brother who is a strict vegetarian but I need some sort of chicken substitute that will hold up to long, slow cooking and absorb flavors well.I've found largish jacketed potatoes work well.

Originally posted by ravenmd
well Ed..... can you talk her into sharing the recipie for the killer soup? I love lentil soup! Spicier the better.

I'll see what I can do.

Ed

- 1 teaspoon of whole cumin seed. (I usually crush it a bit in a coffee grinder to release the flavor)gee, Greg that's taking the easy way out. I use a mortar and pestle :D

Originally posted by BigAl
gee, Greg that's taking the easy way out. I use a mortar and pestle :D

Nice! Unfortunately a good mortar and pestle was a bit more than I could afford...the cheap coffee grinder does the trick, although I would not recommend actually using it to grind coffee...unless you want your chicken curry to taste like the mornings brew! :D

In China Town in San Francisco we ate at a Vegitarian Chinese restaurant and I had Chicken fried rice. They used an extremely firm tofu and I swear to God you would not know that wasn't chicken. I have tried to find tofu that firm but don't seem to be able to. The extra firm is not as firm as what they used in that meal. It was hard enough to simulate the texture of chicken. It's about the only way you will simulate Chicken and stay vegitarian. If you do try and use it make sure you press the liquid out of the block before cutting into it. We usually do this by putting it between 2 saucers with something heavy on top until the liquid drains out. Then cut it in peices and cook it. It should hold up to long time simmering but I can't say for sure on that point. Maybe someone else can.
DJ

There is something I buy at local healthfood stores simply called "texturized protein. It is comes dried, sort of like pasta only very porus and is made from soy. If you do find it, here is a delicious way to fix it that has texture so much like chicken it's amazing.

Drop it into boiling water and simmer for about 8 minutes. (until the center no longer feels hard.) Drain well on paper towel.

In a large bowl mix 3 tblsp of veg oil, 3 tblsp of tamari, and one tblsp of vegetable broth powder. Throw in the protein and mix so it is evenly coated. No spread it on a baking dish and bake in a medium oven just until it starts to brown a bit. It's delicious. Try it.

Yes, that's exactly what it was. It was textured just like chicken would be. Thanks for that tidbit of info. My husband has been looking for that stuff and as I said it's not the same as the firm tofus you buy. I'll have to look for that.
DJ

DJ, Raven - That sounds good! ...something like that is exactly what I am looking for. Tofu is great in a quick stir fry but I doubt it will hold up in certain cooking. (like Indian!).

Al - I'm planning a big meal for later in the week and am already using potatoes in a side dish. :) My brother (the vegetarian) makes wonderful quesadillas with potatoes....I'll have to get him to write the recipe down.

quote:
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Originally posted by ravenmd
well Ed..... can you talk her into sharing the recipie for the killer soup? I love lentil soup! Spicier the better.
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quote:
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Originally posted by Ed_L
I'll see what I can do.
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Sorry, but the lentil soup recipe has somehow been lost. No wonder we haven't had it for a while! In it's place, I'll post a recipe for broccoli (sp.?) soup. I actually like it better than the lentil soup, but both were very good.

Ed

MOROCCAN CARROT AND GOAT CHEESE SANDWICHES WITH GREEN OLIVE TAPENADE

Active time: 30 min Start to finish: 4 1/2 hr (includes marinating)

For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (8)

For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil

For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature

Special equipment: an adjustable-blade slicer

Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.

Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling salted water (when salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water) until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.

Make tapenade and assemble sandwiches:
Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).

Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

Cooks' notes:
• Carrots can marinate up to 2 days.
• Tapenade can be made 1 week ahead and chilled, covered.

Makes 6 sandwiches.

Alternative to chicken...
Try finding seitan. It is made from wheat gluten and VERY realistic in texture. This is what a lot of veggie asian restaurants use.

They also use the textured vegetable protein that ravenmd recommended. Just be sure to find dried "chunks" of it rather than small granuals. The granuals are a great substitute for ground beef in chili recipes, but I think you'd be disappointed with them as a chicken substitute.

DJ - there is a firm tofu called "nigiri tofu" that is very, very firm and has almost no water that comes out when you put weight on it to drain it. It holds up very well in cooking. When using extra firm tofu, I do the same as you and drain it a bit with weights on top before throwing it into the dish I'm making. That way, it's like a sponge and absorbs the cooking liquid (with the flavor) back in. It does become somewhat "soft" again though and nothing like a chewy chicken texture. That doesn't mean it's bad - in fact I really like it. But, if you want to go for the chicken texture, then try either seitan or textured vegetable protein.

You should be able to find seitan, TVP & nigari tofu (made by White Wave) in a good natural foods store.

Hope this helps. Sounds like a great dinner Greg!!

Jeanie

Try also baked tofu, comes smoked or plain, various flavors as well. But the closest I've seen to chicken texture is the soy chunks sold dry in a bag. So realistic I doublechecked the ingredients.

Thanks Jeanie and Doug. I think that is what I will look for because the taste was fantastic. I could definately substitute meat for that stuff no problem.
DJ

Originally posted by jeaniesa
Just be sure to find dried "chunks" of it rather than small granuals.


Yes Jeanie, thanks for mentioning that. What I buy is large chunks.. about bite size. .. like chicken nuggets.

I've also added sesame seeds and various spices to them before baking. Quite versatile and can later be used in stir fries and other recipes to substitute any meat.

Biriyani

This is a recipie traditionally done with chicken but I was given this vegetarian version by an Indian friend. She never gave me any AMOUNTS, but just told me.. judge it according to the number of people it's for. If you cook like I do you can wing it. It always seems to work beautifully.

Steam basmati rice. (enough for the amount of people)

Saute onions
fresh grated ginger
garlic
ground corriander
ground cumin
tomatoes
yogurt

Cook all of this (except rice) for a few minutes until it is a paste. When paste is ready, add Biriyani masala (a spice mix you can get in ethnic grocery stores).
also add:
2 tsp (or more) split almonds, raisins, cashews

In a large casserole put one layer of white basmati and then one layer of the paste mixture (all of it).
Then add another layer of kidney beans, chick peas, lentils or other meat subsitute.

Mix 1/2 cup of milk with a pinch of saffron. Stir it into the 2nd half of the basmati to make it very yellow. Spread this over the top.

Topping:
split almonds
raisins
desicated cocoanut
deep fried potatoes (little cubes)
fried onions (very brown)
butter
Bake until quite hot.

enjoy