Vegetarian & Vegan Recipe Swap

[hippieflowergirl]

Originally Posted by Hudson

ha, of course i fail to mention no soybeans (although i love them)
due to the fatty sterols. maybe i could substitute another bean?
i will definitely try these weatherboi, thank you! i especially love the
combination of spicy and peanutty.

i agree with the boi of weather ...chickpeas would be superyum. another kind that comes to mind is fava beans (if you can resist the hannibal lector noises that is.)

[Linus]

I'll have to add some of my recipes when I get back to NYC. I'll be making my vegan red velvet cake this week for K's mom. We'll see how much she likes it (K's mom is an omnivore).

[hippieflowergirl]

Originally Posted by Linus

I'll have to add some of my recipes when I get back to NYC. I'll be making my vegan red velvet cake this week for K's mom. We'll see how much she likes it (K's mom is an omnivore).

i feel like a schmo for asking but...what makes it red?

[Linus]

Originally Posted by hippieflowergirl

i feel like a schmo for asking but...what makes it red?

Vegan food dye: http://www.naturesflavors.com/produc...oducts_id=5587

[hippieflowergirl]

does anyone "speak eggplant"? everytime i try something it ends up either slimy or rubbery.

i'm also looking for a reasonable vegan substitute for cheese that tastes good. is there such a thing? and dont give me any of that, "it's good but it wont melt" business. if it dont melt, it aint cheese.

lastly, i used to be able to buy this really great garlic spread that came in a plastic bottle (like the OF/OS ketchup & mustard bottles at burger joints...squeezy style...they were red & yellow...remember those?). the bottle was clear and the label was white with red or green writing. it was a greek or maybe middle eastern company and the garlic was INTENSE! sound familiar to anyone? i remember seeing it in seattle. i've never seen it here in hippieville

[NotYourTypicalFemme]

My oldest daughter is a Vegetarian so i always try to cook her something that she will eat and found a a recipe that i thought i would share after reading all the post

Roasted Ratatouille with Beans and cheese
1 onion chopped
1 eggplant peeled and cut into 1' pieces
1 zucchini, peeled and cut into 1' pieces
1 red bell pepper, cut into 1' pieces
2 tablespoons canola oil
1 can ( 15 ounces) chickpeas, rinsed and drained
1 cup marinara sauce
1 tablespoon balsamic vinegar
3/4 cup part-skim ricotta cheese

1) preheat oven to 400 degrees , coat baking sheet with cooking spray, toss the onion,eggplant, zucchini, pepper, and oil in a large bowl. place on baking sheet and roast for 25 to 30 minutes. turning once or browned and tender

2) Heat chickpeas and marinara sauce in a large microwaveable bowl ( i use the stovetop) covered on high heat for 1 to 2 minutes, or until hot, stir in the vinegar and roasted vegetables.

3) divide amoung 4 plates and top each with 3 tablespoons of ricotta cheese

makes 4 servings

[hippieflowergirl]

Originally Posted by NotYourTypicalFemme

My oldest daughter is a Vegetarian so i always try to cook her something that she will eat and found a a recipe that i thought i would share after reading all the post

Roasted Ratatouille with Beans and cheese
1 onion chopped
1 eggplant peeled and cut into 1' pieces
1 zucchini, peeled and cut into 1' pieces
1 red bell pepper, cut into 1' pieces
2 tablespoons canola oil
1 can ( 15 ounces) chickpeas, rinsed and drained
1 cup marinara sauce
1 tablespoon balsamic vinegar
3/4 cup part-skim ricotta cheese

1) preheat oven to 400 degrees , coat baking sheet with cooking spray, toss the onion,eggplant, zucchini, pepper, and oil in a large bowl. place on baking sheet and roast for 25 to 30 minutes. turning once or browned and tender

2) Heat chickpeas and marinara sauce in a large microwaveable bowl ( i use the stovetop) covered on high heat for 1 to 2 minutes, or until hot, stir in the vinegar and roasted vegetables.

3) divide amoung 4 plates and top each with 3 tablespoons of ricotta cheese

makes 4 servings

this sounds so good! thank you for sharing it!

[Linus]

Originally Posted by hippieflowergirl

does anyone "speak eggplant"? everytime i try something it ends up either slimy or rubbery.

i'm also looking for a reasonable vegan substitute for cheese that tastes good. is there such a thing? and dont give me any of that, "it's good but it wont melt" business. if it dont melt, it aint cheese.

lastly, i used to be able to buy this really great garlic spread that came in a plastic bottle (like the OF/OS ketchup & mustard bottles at burger joints...squeezy style...they were red & yellow...remember those?). the bottle was clear and the label was white with red or green writing. it was a greek or maybe middle eastern company and the garlic was INTENSE! sound familiar to anyone? i remember seeing it in seattle. i've never seen it here in hippieville

What eggplant recipes have you tried?

As for cheese, that one has been difficult but I've heard some from the UK are good. If you're looking for a grated Parmesan substitute look at nutritional yeast. It has a nutty flavour but my g/f swears by it (it doesn't do much for me).

For your garlic sauce: http://garlicsauce.com/default.aspx ??

[hippieflowergirl]

Originally Posted by Linus

What eggplant recipes have you tried?

As for cheese, that one has been difficult but I've heard some from the UK are good. If you're looking for a grated Parmesan substitute look at nutritional yeast. It has a nutty flavour but my g/f swears by it (it doesn't do much for me).

For your garlic sauce: http://garlicsauce.com/default.aspx ??

OMG Linus! THANK YOU SO MUCH!!! Karam's Garlic Sauce! how did you figure it out from my lame description. thanx also for the nutritional yeast idea. i'd forgotten how much i like the flavor. i used to put it on popcorn as a substitute for butter & salt.

the 2 eggplant recipes i have are for a parmigiana style eggplant and a baked eggplant with tofu (which is truly reprehensible if i do say so myself...and i do). the cookbook i have doesnt seem to think eggplant is worth mentioning for some reason and the online recipes i've found all rely on cheese. it's not that i dont love cheese...too much in fact...i just want some different options.