Vegetarian & Vegan Recipe Swap

[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!

[hippieflowergirl]

this is one of my very favorite winter recipes

1 tablespoon of corn oil divided in half - you can put a few drops of sesame oil in as well if you like the nutty flavor (it enhances the flavor of the mushrooms but use it sparingly...1/4tsp or less is enough)

1 medium red onion, chopped

4 cups fresh sliced mushrooms (mix morel, portabella, crimini and oyster mushrooms for a really yummy combo)

2 cups yellow crookneck squash chopped into bite sized chunks

3 cloves garlic, pressed (dont chop, just smash the heck out of the cloves or put them through a press to release the oil)

1/2 teaspoon dried thyme

1 & 1/2 cup washed barley

9 cups vegetarian/vegan broth
(if you make your own, roast the veggies beforehand to bring out their flavors. i put mine in a large tupperware style bowl, add whatever herbs/spices i like as well as 1/2tsp of olive oil, put the lid on, shake them up and then spread them out onto a cookie sheet covered in tin foil for roasting)

salt and pepper to your taste

2 tablespoons chopped fresh or 1 tablespoon dried dill
~~~~
*1 tablespoon dry sherry (optional)
*2 tablespoons dry white wine (optional)
*both sherry & wine can be replaced by adding a combination of 1 tablespoon of stone ground mustard and 1 teaspoon of honey just before serving - taste and decide if you want to add more)
~~~~

the first few minutes of the recipe requires high heat in order to sear the veggies a bit so keep an eye on your pan in case you need to lower the temperature to keep the oil from getting too hot/smoking.

in a deep frying pan or wok, quickly saute the onion in half the corn oil until it's translucent. add the squash and saute for 2 more minutes - try to sear/brown the squash on at least one side. add the mushrooms, garlic and thyme (and sesame oil if desired) and saute another 3 minutes. empty ingredients into a bowl and set aside.

pour the washed barley and the rest of the corn oil into the pan/wok and stir it over the heat for 3 minutes. add broth and bring to a full boil. reduce to simmer for 35 minutes. add the veggie mixture to the barley and broth and continue at a simmer for 5 minutes. add in the sherry and wine (or the mustard and honey substitute) and season with salt and pepper to taste.

add the dill just before serving.

serve with salad & vinaigrette and your favorite foccacia, bread sticks or savory breads for an extra hearty meal.

[grenade]

This thread needs a bump.

[Kätzchen]

Same here, this thread needs a bump.


I am having roasted vegetables tonight for supper. I'm going to make them, just like the guy does it in the video. Check out how he whacks the whole clove of garlic on the table. LOL, that made my cooking life easier, just seeing how he did that.




For those of you who might want to try this out, I learned about ETEE (which stands for: Everything Touches Everything Else). It's an organic product which is used to help food products stay fresh in the fridge or in your lunch bag or can be used to cover a jar of water (…). I'm going to buy some, because I want to quit using plastic (saran wrap or Tupperware containers or plastic containers of any type), something fierce.

It's pretty cool that this product is made in Toronto, Canada. I like it even better that foods are safer, stored in earth friendly materials.

TO See what ETEE is, click the ~~>>>>>> LINK <<<<<<<~~

[Kätzchen]

Here is a great recipe I use to make Roasted Butternut Squash Risotto.

I bake a whole butternut squash, but split it in half and scoop the squash out with a mini-melon-ball scoop. Once the risotto is done, I stuff the halved squash shells with the risotto, then bake the risotto-filled squash shells for about another half hour. It is simply delicious.

Bon Appétit

[weatherboi]

You choose your own vegan filling. I used a spinach tofu shallot filling. Juat make sure it is not too wet.
Sauce choices range...I am making a sundried tomato pesto with macadamia nuts...yummm.

Pasta
1 cup Flour of choice...I made it with rice flour.
3 tsp unfiltered oil...I used a mixture of walnut and olive oil.
1/4 cup water
1/4 cup veggie broth

Directions:Combine everything together in a bowl. Form into the shape of a ball and let sit one hour wrapped in a towel.

I use a pasta machine...hand crank...but for those who wanna roll out their own pasta here ya go:

Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is to make sure you rolled the dough out very thin.
Cut out your ravioli shapes and fill with the filling. Place the top part of the ravioli over the filling and close with a fork.
Put your ravioli into the salty boiling water and cook. They are ready when they come floating to the top.

When ready to serve, put a layer of sauce on the plate and lay the raviolis on top

[Pixie]

Black Bean Burger

• 1 15 ounce can black beans, drained
• 1/2 onion, chopped
• 1 tbsp salsa
• 1/2 yellow bell pepper,
• 1/2 tsp cayenne pepper
• 1 "egg" (Ener-G egg replacer)
• olive oil for frying

Mash the beans in a large bowl and add remaining ingredients, mixing until well combined. Press firmly to form into patties and lightly fry in oil.

I put these on flat bread but you can use what you like, and top it off with tomatos, lettuce, and I had a roasted tomato vinagrette but its more to your taste and desire at that point

[violaine]

Baked Vegan Donuts

Ingredients:
1 cup all-purpose flour [i use a combo of oat, chickpea, sorghum, fava, and sometimes, white rice]
1/2 cup sugar [can subsitute with yacon, agave, chopped dates, figs, et c.]
1 1/2 teaspoons baking powder [i use ener-g baking powder replacer - no high sodium]
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon (I was out of nutmeg, so I used all cinnamon & more than a shake!)
1/2 cup soymilk [or subsitute / mix with - almond, coconut, rice]
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
Egg replacer for 1 egg (I used Ener-G Egg Replacer.)
4 tablespoons Earth Balance or other vegan margarine

Instructions:
Preheat oven to 350º F.

In a large bowl, combine dry ingredients with a whisk to mix thoroughly.

In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. You should be able to stick your finger in the mixture without burning yourself. Don't make this too hot for the dough!

Add wet to dry & mix until just combined, forming a soft spongy dough.

Using a tablespoon measure, scoop out dough into an ungreased nonstick mini donut pan & smooth out the tops of them. If using a regular sized donut pan (like I did), fill them until just below the rim. Make sure not to overfill them or they'll have uneven muffin tops. If you under fill them, they'll be skimpy, but still edible.

Bake them for 12 minutes or until a tester comes out clean.

Invert the hot pan over a cooling rack to release the donuts & allow them to cool completely before decorating.

[Chancie]

stolen from boston.com

Vegan Farfel Kugel

• 3.5 cups of matzo farfel
• the equivalent of two eggs of egg replacer
• finely chopped carrot
• finely chopped celery
• finely chopped mushrooms
• finely chopped onions
• paprika, salt and pepper
• vegetable broth

1. Set the oven at 350 degrees. Oil a 9-by-13-inch baking dish.

2. Saute the vegetables until they are nice and soft and they smell delicious. I use a little vegetable oil but you could use a non stick pan. I spray cooking oil in the pan too.

3. Mix the egg replacer, the paprika and the salt with the farfel and the vegetables. You can use water or vegetable broth if the mixture seems dry.

4. Pour the mixture into the pan. Bake, uncovered, for 45 to 50 minutes or until set and golden. Cool slightly before cutting into squares.

This recipe is very forgiving. I have made this kugel for full time vegans, and they have been very happy to eat it.

[Chancie]

Originally Posted by Chancie

stolen from boston.com

Vegan Farfel Kugel

<snip>

This recipe is very forgiving. I have made this kugel for full time vegans, and they have been very happy to eat it.

And you really need a boy to do the chopping.

[Ebon]

Originally Posted by Chancie

stolen from boston.com

Vegan Farfel Kugel

• 3.5 cups of matzo farfel
• the equivalent of two eggs of egg replacer
• finely chopped carrot
• finely chopped celery
• finely chopped mushrooms
• finely chopped onions
• paprika, salt and pepper
• vegetable broth

1. Set the oven at 350 degrees. Oil a 9-by-13-inch baking dish.

2. Saute the vegetables until they are nice and soft and they smell delicious. I use a little vegetable oil but you could use a non stick pan. I spray cooking oil in the pan too.

3. Mix the egg replacer, the paprika and the salt with the farfel and the vegetables. You can use water or vegetable broth if the mixture seems dry.

4. Pour the mixture into the pan. Bake, uncovered, for 45 to 50 minutes or until set and golden. Cool slightly before cutting into squares.

This recipe is very forgiving. I have made this kugel for full time vegans, and they have been very happy to eat it.

I like saying it. I think I might give this a try and the ravioli that weatherboi suggested. I wonder if I could do it with whole wheat flour.