Vegetarian Meals: Tasty & Affordable for Vegans

[wolram]

She would warm some oil that was lightly camphorated and rub your belly with it. It definitely soothed and relaxed an aching belly.

I thought my belly ache had gone, but it just came back
I realy, really need some one to rub warm camphorated oil on it.

 

[Evo]

I thought my belly ache had gone, but it just came back
I realy, really need some one to rub warm camphorated oil on it.

Awww, poor Wolram, I'll be right over.

 

[Monique]

Artichokes are the easiest thing in the world to cook! Forget everything you read about cooking them. Just cut the stem off flush to make a flat bottom, rinse them under running water and put them, stem side down, into a large pot, all must be sitting side by side stem side down so that they will cook uniformly (usually you can get 3-4 average artichokes in). Cover with water and add 1-2 teaspoons of salt. (with time you'll figure out how much salt for your taste) Boil, preferably covered (to trap steam) for 35-45 minutes, or until a leaf falls off easily when the artichoke is touched with a fork.

I use a couple of deep slotted spoons to remove the artichokes to a collander to drain. Put them upside down to get all the trapped water out. But be careful it doesn't fall apart.

My favorite sauce is just melted butter with lemon and garlic. My girls and I have get togethers just to make and eat artichokes. YUM!

That's to the word how I did it I'll try your sauce next time. The fun part is sitting down with the thing and taking your time getting to the heart, you can make a whole diner party around it

 

[wolram]

Awww, poor Wolram, I'll be right over.

Thank you Evo :!) :!)

 

[wolram]

I am saving all these pages for future use, can Monique, Evo, or Moobear
suggest a list of spices and herbs to store please.

 

[Evo]

I've always loved palm hearts, but I found out that harvesting the buds kills the trees and that most of the palm hearts available in supermarkets are from wild stands in South America which are being destroyed.

Hmmm, it appears that Costa Rica exports a commercially cultivated new type that doesn't kill the tree if they are careful. I will have to check labels. I LOVE PALM HEARTS.

 

[Monique]

I am saving all these pages for future use, can Monique, Evo, or Moobear
suggest a list of spices and herbs to store please.

Nice, I'll contribute a few recipes later.

My spice cabinet:
cardamom powder & seeds (expensive)
chillis (I keep them frozen)
cinnamon
cloves
coriander powder & fresh leaves
cumin powder & seeds
curry powder
fennel seeds
fermented soy bean paste (bottle)
fetsin (monosodium glutamate)
five spice powder
fresh ginger
garam masala
garlic cloves
ginger sauce (bottle)
herb de provence
mustard seeds
nutmeg
pete beans (keep them frozen) these are hard to get, but one bean gives a wonderful 'thai' flavor to a dish
safron
shaohsing (rice wine)
soy sauce (sweet and salty)
sweet chilli powder
turmeric
wasabe (a tube)
white wine vinegar

 

[motai]

I wouldn't know without tasting it, but my argument is just that it ISN'T French silk pie, so don't call it that and pretend that it is as if you aren't missing out on indulgences that include dairy and eggs. Obviously, if someone is going through the trouble to call it French silk pie, they are missing and craving French silk pie, or else they'd call it apple-banana-chocolate pie.

That can be arranged... one of the few dessert recipies I have perfected was a form of dark chocolate mousse pie. It comes out fantastic, and the texture and flavo(u)r is similar to real mousse pie, but with less fat and calories.

The best thing about this recipie is that the tofu only adds texture, and does not alter the flavor. The primary factor of determining the quality of the pie is the chocolate morsels, that alone will determine whether it turns out bitter or super-sweet. I experiment and find semi-sweet morsels that don't taste too bitter, so that it doesn't overwhelm the dish. This dessert will come out very rich in taste, and choosing the right chocolate morsels will make it irresistible.

1 block of Silken soft tofu (not just soft, but silken). This can be bought at most supermarkets, at least in the US.
1 bag of chocolate morsels (semi-sweet or otherwise) note: as I have mentioned before, this one ingredient will make or break the dish, choose the selection of chocolate carefully. I prefer a milder form of morsels so that it doesn't overwhelm the taste. Vegans should avoid the milk chocolate morsels obviously, and should stay with semi-sweet.
1 pie crust
1 teaspoon vanilla extract

Equipment: blender, frying pan, spatula (to stir the chocolate morsels), refrigerator.

Place the chocolate morsels on a frying pan and set it on a burner for low heat until the morsels melt. Stir it around for consistency and once its ready (there should be no clumps and the chocolate should be very smooth), pour the melted chocolate into the blender along with the block of tofu. Blend it until both have mixed in, and make sure that errant chunks of tofu are still not present, this may take a few minutes and some stirring around occasionally in order to achieve a homogeneous mixture of chocolate and tofu.

Once this is done, pour the mixture into the pie crust, smooth out the consistency, and place in the refridgerator for a few hours to cool.

To serve: Take a butter knife, wet it, then slice into the pie.

There is a way to turn this into a cheesecake, but I am unsure how this is done.

Moonbear: This will (depending on quality of morsels) be a much better chocolate silk pie alternative than that applesauce and banana mixture you saw earlier.

 

[wolram]

Wow, you ladies are splitting atoms, and I'm chipping stone, you should get
together and wright a book

 

[Evo]

To add to Monique's list -

basil
dill
marjoram
mustard powder
oregano
sage
sesame oil
thyme

I also love gumbo, and it ISN'T GUMBO if it doesn't contain GUMBO FILE POWDER (filé) (powdered sassafras leaves). This is what makes gumbo taste like gumbo. Without this spice, it's just a stew. If you eat or make gumbo without this ingredient, you aren't eating gumbo. I am sad to say that when members here posted gumbo recipies, no one listed gumbo filé powder. You people have no idea what real gumbo tastes like and that's very sad. It's to die for.

Since this is a vegetarian thread, I will post my dad's seafood gumbo recipe in another thread. It's the best seafood gumbo I've ever eaten.

 

[wolram]

Sea food is ok, isn't it? i can not give up every thing, i love sea food.
so come on Evo spill the beans, Please

 

[Tsu]

1) Don't forget Rosemary and Cheyenne Pepper!

2) Artichokes are just another wonderful reason to eat LOTS of mayonaisse. :biggrin

3) I LIVE by the see food diet! If I see it - I EAT it. So yes, wollie - see food is OK.

 

[Monique]

I've got sun dried tomatoes in my cupboard, but don't know what to do with them.. anyone a suggestion?

 

[wolram]

1) Don't forget Rosemary and Cheyenne Pepper!

2) Artichokes are just another wonderful reason to eat LOTS of mayonaisse. :biggrin

3) I LIVE by the see food diet! If I see it - I EAT it. So yes, wollie - see food is OK.

Thank heavens for that, i had just filled a 24 inch pot to plant my self in

 

[Evo]

Sea food is ok, isn't it? i can not give up every thing, i love sea food.
so come on Evo spill the beans, Please

Ok, I started a new recipe thread. Yummy recipes

Monique, can you post some of your recipes there, please? I remember a great kim chee recipe of yours. :!)

We should have a members recipes sticky thread, but we already have so many stickies. What do you guys think? Too many stickies?

 

[Tsu]

I've got sun dried tomatoes in my cupboard, but don't know what to do with them.. anyone a suggestion?

Make some BREAD! And then one-day-express a loaf to ME!11 :-) I have a jar of home-canned tuna that is DELICIOUS on sun-dried tomato bread. YUMMM.

 

[Moonbear]

To add to Monique's list -

basil
dill
marjoram
mustard powder
oregano
sage
sesame oil
thyme

I also love gumbo, and it ISN'T GUMBO if it doesn't contain GUMBO FILE POWDER (filé) (powdered sassafras leaves). This is what makes gumbo taste like gumbo. Without this spice, it's just a stew. If you eat or make gumbo without this ingredient, you aren't eating gumbo. I am sad to say that when members here posted gumbo recipies, no one listed gumbo filé powder. You people have no idea what real gumbo tastes like and that's very sad. It's to die for.

Since this is a vegetarian thread, I will post my dad's seafood gumbo recipe in another thread. It's the best seafood gumbo I've ever eaten.

Gumbo file, yes, I have a recipe that includes that (and I have the file powder too). But, it also requires bay leaves, so add those suckers to the list (Woolie, you leave those whole and don't eat them, just let them flavor the food).

Oh, and for any of the dried herbs, if they start looking gray instead of green, they're too old and will taste more like dust than herbs. It always tastes better to use fresh, but not always practical.

 

[Moonbear]

I've got sun dried tomatoes in my cupboard, but don't know what to do with them.. anyone a suggestion?

I put them on sandwiches or cut them up into tossed salads (with vinaigrette dressing). You can also cook with them; they'll give a much richer, sweeter taste to a dish than if you use fresh tomatoes (or just add a few to a dish that uses fresh tomatoes for added flavor).

 

[Evo]

Gumbo file, yes, I have a recipe that includes that (and I have the file powder too).

You have just risen to the top of my culinary list! Someone outside of Louisiana or Texas that has even heard of gumbo file much less has it in their kitchen is rare. I wonder if it is available in Europe? It is very American, credited to the Choctaw Indians.

But, it also requires bay leaves, so add those suckers to the list (Woolie, you leave those whole and don't eat them, just let them flavor the food).

Good point! Don't break the leaves or eat them.

Oh, and for any of the dried herbs, if they start looking gray instead of green, they're too old and will taste more like dust than herbs. It always tastes better to use fresh, but not always practical.

Sometimes for the more obscure herbs in my pantry, my clue not to use them is when the bottles have gathered dust.

 

[wolram]

http://www.seasonedpioneers.co.uk/portal.php?Type=Ingredient&Name=File+Powder&source=google&ad=filepowder

A uk supplyer of gumbo file.

 

[Monique]

I put them on sandwiches or cut them up into tossed salads (with vinaigrette dressing). You can also cook with them; they'll give a much richer, sweeter taste to a dish than if you use fresh tomatoes (or just add a few to a dish that uses fresh tomatoes for added flavor).

But they are really dry and tough, should I soak them first?

Some recipes for small dishes:

Spicy potatoes
Boil diced potatoes. Fry the following spices: red chillies, 6-8 curry leaves, 2 onions, 0.5 tsp of cumin, mustard, onion, fennel and nigella seeds. Add the potatoes and fry for another 10 minutes, add lemon juice and fresh coriander.

Potato cakes
Boil potatoes and mash them, add lots of fresh coriander, cumin powder and some salt. Make little paddies out of them and fry in some shallow oil until golden brown.

Cucumber curry
Fry in a pan: chillies, cumin, mustard seeds and garlic. Add cucumber, turmeric, coconut, salt and some sugar. Add red bell pepper and stir fry some more until the vegetables are cooked but still crispy. I like to add some yoghurt in the end for sauce (add a little sugar to take off the sourness).

Mushroom curry (one of my favorites)
Fry cumin seeds, black peppercorns, cardamom pods and turmeric. Add onion and fry until golden. Stir in ground cumin, coriander and garam masala (1tsp each), chilli, garlic, ginger and fry. Add tomatoes and salt. Halve mushrooms and add them to the pan, simmer for about 10 minutes. Add fresh coriander.

Sweet and sour pineapple
Fry mustard, cumin and onion seeds, ginger and chillies. Add pinapple pieces, raisins with some sugar and salt. Add about 1.25 cups of the pineappe juice (from the can), cook for about 20-25 minutes.

Yoghurt drink
Wisk 1.5 cup natural plain yoghurt and slowly add water until you get a nice consistency. Add a little sugar to taste. Add some banana for variation.

Just be creative with the ingredients, I always use the ingredients that I have and make something from that. The cucumber curry will taste great without the coconut too, or just stir fried bell peppers are also very tasty (add several colors). To make a thicker sauce just add some corn flour and water to the recipes.

You can stir fry celery. Stir fry broccoli or cauliflower and simmer in a sauce of potatoes. Stir fried courgette and aubergine go really good together, be creative how you season it. You can quickly stir fry paksoi or chinese cabbage in some ginger and garlic with some soy sauce. Brown beans go really well in a spicy tomato sauce. Add rice/potatoes/beans with stir fried tofu/tempeh for a complete meal.

 

[Moonbear]

But they are really dry and tough, should I soak them first?

I don't usually get them that dry (sometimes I question if they are even dried enough to be considered a sundried tomato). But, if they are too dry, then you can always soak them in some olive oil (you can buy them in olive oil too, but then they are VERY oily and too soft). I'd save the olive oil when done and use it for dipping bread.

 

[wolram]

How many bake their own bread? i love fresh crusty bread, but just can not
buy it, i have tried, my last attempt is stopping the wind blowing the lid off the dust bin.

 

[Evo]

How many bake their own bread? i love fresh crusty bread, but just can not
buy it, i have tried, my last attempt is stopping the wind blowing the lid off the dust bin.

I have a bread machine so making bread is very simple now.

 

[wolram]

I have a bread machine so making bread is very simple now.

I have seen them advertised, but i was skeptical if they would make good bread
especially with a nice crust.

 

[Moonbear]

They do make good bread with a nice crispy crust, but they are shaped funny (taller than they are wide). If you don't care what shape your bread is, they are great, and usually come with recipe books and tips (your very first loaf might not turn out right, but once you see what shape you get, the instructions will tell you if it was too dry or to wet to adjust for next time).

 

[Evo]

You can use the machine to just knead the bread. You can then remove the dough and bake it normally. They can also be used to make pizza dough.

I just get tired of the hand kneading.

 

[hypatia]

mmmmmmm bread dipping oils!
1/4 cup EVOO {extra virgin olive oil}
2 tablespoons of your favorite vinager
1/4 of a apple,peeled, diced very fine
1 piece of garlic peeled, minced very fine
1/4 teaspoon rosemary and sweet basil
pinch of sugar, sea salt and lots of fresh pepper.

I put it in a flat bowl and use the back of a spoon to smush it all together. Then i nuke it until its just steamy, not to boil. then let it sit till it hits room temp...ahhh the infusion of smells!
The crustier the bread the better...break off chunks and dip!

 

[wolram]

1/4 cup EVOO {extra virgin olive oil}

 

[Monique]

Made this for a guest and was approved : Spicy potatoes served with black eyed peas, which are covered by a curry of mushrooms in tomatoes. Sprinkle the potatoes and mushrooms with fresh coriander to finish.

Black eyed peas
Soak in water and boil until done.
Add some salt and a little sweet soy sauce to give some taste.

Spicy potatoes
Slice: 6 potatoes in half an inch slices, boil until cooked.
Fry: 1 tsp curry powder, 1/2 each of cumin seeds, mustard seeds, fennel seeds.
Add: 2 onions coarsely sliced, brown them and clove of garlic.
Add: the sliced potatoes and fry, add salt to taste.
Throw in a heaping tbsp of bulgarian yoghurt and some water for a sauce.

Mushroom curry
Fry: 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/4 tsp turmeric.
Add: 1 sliced onion and fry till golden brown.
Stir in: 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala.
And: chilli pepper, 2 garlic cloves, 1 inch fresh ginger all sliced up.
Add: 400 g tomatoes (a can) and 3 fresh tomatoes and fry to a sauce.
Add: 450 g button mushrooms (one basket) and cook for 10 minutes.
Balance the acidity of the tomatoes with sugar, add salt to taste.