~Vegetarian Dishes~

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~Vegetarian Dishes~

Postby mid_nite_poet » 13 Jan 08, 11:39 am

Vegetarian Shepherd's Pie

PREP TIME 1 Hr 20 Min
COOK TIME 30 Min
READY IN 1 Hr 50 Min

yield: 4 to 6 servings

* 5 russet potatoes, peeled and cut into thirds
* 4 tablespoons butter
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 2 cups milk
* 3 cups water
* 1/2 cup kasha (toasted buckwheat groats)
* 2/3 cup bulgur
* 2 cups chopped onion
* 2 cloves garlic, minced
* 2 carrots, diced
* 2 cups fresh sliced mushrooms
* 1 1/2 tablespoons all-purpose flour
* 1 cup whole corn kernels, blanched
* 3 tablespoons chopped fresh parsley

1. Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter or margarine, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
2. In a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
3. In a large saucepan, melt the remaining 2 tablespoons of butter or margarine over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
4. Mix together vegetable mixture and kasha mixture in a large bowl. Spoon into a buttered 10 inch pie pan, and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
5. Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes. Garnish with the chopped parsley, and serve.
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Re: Vegetarian Dishes

Postby mid_nite_poet » 13 Jan 08, 11:42 am

Vegetarian Chili

* 1 (12 ounce) package frozen burger-style crumbles
* 2 (15 ounce) cans black beans, rinsed and drained
* 2 (15 ounce) cans dark red kidney beans
* 1 (15 ounce) can light red kidney beans
* 1 (29 ounce) can diced tomatoes
* 1 (12 fluid ounce) can tomato juice
* 5 onions, chopped
* 3 tablespoons chili powder
* 1 1/2 tablespoons ground cumin
* 1 tablespoon garlic powder
* 2 bay leaves
* salt and pepper to taste

1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.
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Re: ~Vegetarian Dishes~

Postby mid_nite_poet » 06 Feb 08, 5:24 am

'Beef' and Potato Pies

These satisfying pies resemble flaky pastries and taste just as good. No side dishes are needed with this all-in-one meal—you can even make the pies ahead of time and freeze them for later use.

12 oz. vegetarian burger crumbles
2 Tbsp. bread crumbs
1/2 onion, finely diced
2 cloves garlic, minced
4 medium potatoes, boiled, cooled, and diced
2 Tbsp. olive oil
2 tsp. Worcestershire sauce
1 cup mixed frozen peas and carrots
Salt and freshly ground black pepper, to taste
Dash of cayenne pepper
2 sheets frozen puff pastry, thawed

• Preheat the oven to 400˚F.
• In bowl, combine the burger crumbles and bread crumbs. Set aside.
• In a large skillet over medium heat, sauté the onion, garlic, and potatoes in the olive oil and Worcestershire sauce until the potatoes begin to brown. (It’s OK if the potatoes break apart and mash together a bit.) Add the peas and carrots, the burger crumble mixture, salt and pepper, and cayenne pepper. Cook for 5 minutes, stirring occasionally. Allow to cool slightly.
• On a lightly floured surface, roll out the sheets of puff pastry and cut each piece in half. Scoop half the filling onto each piece of pastry. Fold the pastry pieces over and crimp the edges with a fork. Place the pies on an ungreased cookie sheet and cook for 10 to 15 minutes or until puffed and golden.

Makes 4 servings
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Re: ~Vegetarian Dishes~

Postby mid_nite_poet » 12 Feb 08, 1:12 pm

Baked vegetarian spaghetti

4-6 servings
heat oven to 450

1 package of frozen spinach
2 mushrooms
1 tomato
1/2 red pepper
1/2 green pepper
1 jar of three cheese tomato sauce
1/2 block of marble cheese

Boil spaghetti noodles until oft in a large saucepan pour in 1 jar of three cheese tomato sauce then add 2 chopped mushrooms 1 diced tomato 1/2 of red pepper sliced 1/2 of green pepper sliced simmer on low

Combine cooked spaghetti noodles and tomato sauce in a deep casserole dish add 1/2 block of graded marble cheese bake for 25 minutes and Voila!
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Re: ~Vegetarian Dishes~

Postby mid_nite_poet » 08 Jul 09, 10:37 pm

Meatless Loaf

You can top it off with a ketchup glaze if you like. Be sure to select a beef onion soup mix that does not contain any beef of beef products.

* 1/2 (12 ounce) package vegetarian burger crumbles
* 1/2 (1 ounce) packet beef and onion dry soup mix
* 1/4 cup bread crumbs
* 3/4 teaspoon vegetable oil
* 1 eggs, beaten
* 1/4 teaspoon garlic powder, or to taste
* salt and pepper to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, mix together the burger crumbles, onion soup mix and bread crumbs. Stir in oil and eggs, and season with garlic powder, salt and pepper. Mix well to blend in seasoning. Spread into the prepared loaf pan.
3. Bake for 30 to 45 minutes in the preheated oven, or until firm.

Serves 4
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Re: ~Vegetarian Dishes~

Postby ScornedVixen » 10 Jul 09, 8:54 am

I love the meatloaf version, the one I use is from the Linda McCartney recipe book, delicious. As are other recipes, I'll be sure to try them out when mark is in Greece or America later on this month or Aug. As it's easier to make it knowing the other children will eat them too.

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