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  • Vegetarian Recipies

    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. I've even thrown it on the barby with thick sliced veggies.

  • #2
    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.
    Learn by teaching
    Take responsibility for learning

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    • #3
      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

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      • #4
        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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        • #5
          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... ) 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.
          Last edited by G. Couch; 08-10-2002, 08:57 PM.

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          • #6
            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!

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            • #7
              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...

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              • #8
                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).

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                • #9
                  I'll have to look for that sauce Jak....but at the risk of sounding like a Mexican food "snob" ...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?

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                  • #10
                    Nawwww - Greg, you don't sound like a snob. A gringo maybe, but not a snob...

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                    • #11
                      I'm gonna have to find a way to get Amazon to let ppl donate veggie food!
                      Learn by teaching
                      Take responsibility for learning

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                      • #12
                        Originally posted by Jakaleena
                        A gringo maybe, but not a snob...
                        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.

                        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?

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                        • #13
                          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.

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                          • #14
                            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

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                            • #15
                              - 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
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