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Vegetarian Recipies

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  • #16
    Originally posted by BigAl
    gee, Greg that's taking the easy way out. I use a mortar and pestle
    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!


    • #17
      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.


      • #18
        meat subsitute

        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.


        • #19
          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.


          • #20
            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.


            • #21
              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.

              Originally posted by Ed_L
              I'll see what I can do.

              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.



              • #22

                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.


                • #23
                  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!!



                  • #24
                    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.
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                    • #25
                      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.


                      • #26
                        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.


                        • #27

                          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
                          ground corriander
                          ground cumin

                          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.

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