Vegan/Vegetarian Thread (discussion, recipes, laughs)

[Hollylane]

Tonight I made a new variation, on a variation of my recipe for chicken paprikash. My recipes continue to evolve...Well, to be honest, I never seem to make something exactly the same as the last, because I am a whirling dervish in the kitchen...

It goes a little something like this:

A little of this, a little of that, mmmm that would be good...oh...why didn't I think of that last time?


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Warning...All measurements are a wild guess. Oh, and I don't speak the culinary language, so, I hope this all makes sense. This is relatively low in carbs, very high fat Very savory and rich. I recommend portion control, but I have no intention of leading by example tonight.


2 links of Tofurky Italian Sausage, sliced
2 tblsp Butter
3/4 cup Sour Cream
Salt to taste
Pepper to taste
2+ Tbls Paprika
1 Yellow Onion halved and sliced
Red pepper flakes
Mushrooms sliced
1 Cabbage head quartered and sliced in thick shreds
EVO
1 cup water

Slowly saute onions, and mushrooms in butter/EVO with salt, pepper, and red pepper. Add remaining ingredients, other than sour cream. Cover and simmer until cabbage cooks down to nearly your preference of tenderness. Add sour cream and simmer until thickened. If it looks runny, add more sour cream and continue simmering.

[VintageFemme]

We always eat pasta on Christmas & this year was no different. I did though try something new that was incredible. We all loved it so much that I thought I would share it here. It's super easy and very quick. I'm not going to wait for another holiday to make it though, it was just too good.

Pesto Peppers With Pasta

2 cups mostaccioli pasta
1 tablespoon olive oil
2 bell peppers [I think 3 would have been better]
1 medium onion
10 oz. pkg. basil pesto

Cook pasta as usual. Slice bell peppers & onions and cook in olive oil in a large skillet until crisp tender. Stir in pasta & pesto & cook until well mixed and heated, adding a little olive oil if needed. We sprinkled ours w/ parmesan cheese because I don't eat a complete vegan diet [yet! it's on my 2013 resolution list!) I still eat fish and some dairy but it has so much flavour that you really wouldn't need the cheese.

For our holiday meal, we had it w/ a basil dipping sauce and olive artisan bread, cheese cubes, salad & ambrosia *lol* but you don't NEED all that!

[veganswitch]

Has anyone experimented with making "cheese" from nuts? Looking for a recipe and perhaps advice on what pitfalls to avoid.

[Dominique]

Originally Posted by veganswitch

Has anyone experimented with making "cheese" from nuts? Looking for a recipe and perhaps advice on what pitfalls to avoid.

I have *not*, but after viewing this, and a few other of hers, I may consider this. Thank you for the suggestion.

[Greco]

So, had a challenging experience last weekend that I'm still thinking about, it went like this...

I met a lovely lady at an art gallery about three weeks ago, I'll cut to the chase...met her again and I found myself inviting her to dinner...but she isn't a vegan, or even a veggie so...I decided to make her my tasty chicken soup, yes, I bought an organic chicken and of course I found myself buying some utensils just to cook this chicken with...its been approx two years and a half since I went vegan and I found myself not wanting to use my regular veggie utensils for her soup...Yes, she loved the soup, I bought some "take aways" so she got to take the left over soup with her as well.

My meal that evening was roasted sweet potatoes, sauteed spinach with shitashi mushrooms, roasted sweet peppers, olives, and salad...mixed spring greens, arugula, grape tomatoes, with lemon, olive oil, ground black pepper dressing...she also had the sauteed spinach, mushroom, salad, and sweet potato...we had this dinner slowly...talking and sharing about all things under the Sun...dessert?

For dessert...coconut and mango gelato...needless to say it was a fine evening.

But I've been thinking all week about how cooking with care and pleasure gives pleasure, and I also about my value of living a vegan life, and how my choices are my own...My family will be coming to visit soon and not one of them is vegetarian, except for one of my young nephews...so, separate utensils I will keep, but my heart is not separate from them. I keep them in my heart, and as they share my home with me I will cook them what they enjoy eating, as they share my vegan food as well.

I don't know if I've made my point, or even if there was a point to my sharing about this tonight...just thinking "out loud"...Would I take a woman to me that is not vegan, or a vegetarian? I don't think so, but frankly I did enjoy having this lady for dinner, she is a delight for my mind, eyes, and well...I'm still thinking...

Greco

[Hollylane]

Originally Posted by Hollylane

2 links of Tofurky Italian Sausage, sliced

I think that the Tofurky Sausage is very tasty, it includes sun dried tomato. Yum!

However, I think it took away from the fullness of the paprika sauce, so next time, I will try it with the Chik'n cutlets, because they simply absorb the flavor, and provide "meat" texture, rather than altering the flavors...