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Thread: good vegetarian dishes?

  1. #41
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    Quote Originally Posted by skyylark View Post
    Actually no I didn't used to post on that board. And that forum is really helpful, thanks! ^.^
    No prob. I just asked because there was someone there with your screen name and they were from Pennsylvania to boot, I think.

    Also, Optimus, I prepare all of my own food these days. I've been preparing a lot of burritos, chili sin carne, and fajitas lately. It's all really low in fat and high in fiber. I use seitan as a beef substitute.

  2. #42
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    Try allrecipes.com - they rate all the recipes. I use that site all the time. I don't think I'll ever buy another cookbook again!

  3. #43
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    Candied Walnuts


    INGREDIENTS

    ¼ cup honey
    1½ tablespoons whiskey
    1¾ teaspoons vanilla extract
    ½ teaspoon ground cinnamon
    ½ teaspoon salt
    2 cups raw unsalted pecans or walnuts

    INSTRUCTIONS

    Preheat the oven to 300°F.

    In a large bowl, mix together the honey, whiskey, vanilla, cinnamon, and salt. Add the nuts and mix well. Spread the coated nuts on a large well-greased baking sheet and bake for about 20 minutes. Stir and scrape them up every 5 minutes with a spatula and return the pan to the oven until the nuts smell good and are deep glossy brown. Be careful not to burn them. Remove the pan from the oven and scrape the nuts up with a spatula occasionally as they are cooling or they all stick together and to the sheet. When the nuts are cool, dry, and set, store them in an airtight container in the refrigerator for up to 3 weeks.

  4. #44
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    Quote Originally Posted by AlbertJ View Post
    Candied Walnuts


    INGREDIENTS

    ¼ cup honey
    1½ tablespoons whiskey
    1¾ teaspoons vanilla extract
    ½ teaspoon ground cinnamon
    ½ teaspoon salt
    2 cups raw unsalted pecans or walnuts

    INSTRUCTIONS

    Preheat the oven to 300°F.

    In a large bowl, mix together the honey, whiskey, vanilla, cinnamon, and salt. Add the nuts and mix well. Spread the coated nuts on a large well-greased baking sheet and bake for about 20 minutes. Stir and scrape them up every 5 minutes with a spatula and return the pan to the oven until the nuts smell good and are deep glossy brown. Be careful not to burn them. Remove the pan from the oven and scrape the nuts up with a spatula occasionally as they are cooling or they all stick together and to the sheet. When the nuts are cool, dry, and set, store them in an airtight container in the refrigerator for up to 3 weeks.
    mmmmmmmmmm sounds delicious
    i'm going to try that right away!

  5. #45
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    Quote Originally Posted by skyylark View Post
    mmmmmmmmmm sounds delicious
    i'm going to try that right away!
    They go great on a wedge of iceberg with bleu cheese.

  6. #46
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    Misteria is offline DA Figment of imagination Premium Member
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    Hi Skylark!
    i also am a vegetarian and i eat a whole range of everything, sometimes i eat fish for the omega and the odd eggs but thats about it.
    I am much healthier and happier since my liver and other ailments have literally dissapeared over this past year
    You must eat cheese and milk daily as well as make sure you have some pulses like lentils etc or beans to replace the meat.
    I will be back later on as i need to rush off, ciao for now!!
    Here are the benefits of eating less meat:
    http://www.vegetarian-nutrition.info...h_benefits.php

  7. #47
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    I had some vegan Tacos recently at a restaurant in so Cal, I've been missing Tacos for awhile now since I hadn't had one in about 12 years. I need to get a list of everything that was in them, they were mouthgasmic.

  8. #48
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    Quote Originally Posted by Corporate Avenger View Post
    I had some vegan Tacos recently at a restaurant in so Cal, I've been missing Tacos for awhile now since I hadn't had one in about 12 years. I need to get a list of everything that was in them, they were mouthgasmic.
    Dude, just have a regular taco like a normal person.
    They're delicious and it's not like they'll kill you

  9. #49
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    Quote Originally Posted by Corporate Avenger View Post
    I had some vegan Tacos recently at a restaurant in so Cal, I've been missing Tacos for awhile now since I hadn't had one in about 12 years. I need to get a list of everything that was in them, they were mouthgasmic.
    There's this awesome taco place by where I live called Cali Burrito. They have amazing vegan/vegetarian dishes. My favorite is called the Humbolt. It's smoked tofu, rice, black beans, sour cream and veggies. mmm it's delicious. If you're ever in Eastern PA you should check it out.

  10. #50
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    Make sure you supplement yourself with some B12. It's an important one. Only comes from animals, though.

  11. #51
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    I'd like to buy y'all a shredded beef chimichanga

  12. #52
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    I just made this chili and it's really good (after reading the bullfight thread, I'm off meat for awhile). I'd leave out the vegie burger crumbles though.

    The Best Vegetarian Chili in the World

    Ingredients:
    1 tablespoon olive oil
    1/2 medium onion, chopped
    2 bay leaves
    1 teaspoon ground cumin
    2 tablespoons dried oregano
    1 tablespoon salt
    2 stalks celery, chopped
    2 green bell peppers, chopped
    2 jalapeno peppers, chopped
    3 cloves garlic, chopped
    2 (4 ounce) cans chopped green chile peppers, drained
    2 (12 ounce) packages vegetarian burger
    crumbles
    3 (28 ounce) cans whole peeled tomatoes,
    crushed
    1/4 cup chili powder
    1 tablespoon ground black pepper
    1 (15 ounce) can kidney beans, drained
    1 (15 ounce) can garbanzo beans, drained
    1 (15 ounce) can black beans
    1 (15 ounce) can whole kernel corn

    Directions:
    1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
    2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

    http://allrecipes.com/Recipe/The-Bes...ld/Detail.aspx

  13. #53
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    Speakin' o' chili...

    Here's the recipe I used to win my company's chili cook-off. YST

    # 1 Top Sirloin steak *
    # 1 Pork tenderloin *
    # 1 Green Pepper
    # 1 Red Pepper
    # 2 Garlic Cloves
    # 2 Jalapeño Peppers (medium)
    # 1 Sorrento Pepper (small)
    # 1 Onion (medium)
    # 1 Celery stick
    # 1 Beef cube or packet
    # 1 1/2 cups Stale beer
    # 1/4 cup Oil (olive or canola)
    # 1 Can tomatoes (medium)
    # 1 Can tomato sauce (medium)
    # 1 1/2 tsp Seasoning salt
    # 1/2 tsp Salt
    # 1 tsp Pepper
    # 1 1/2 tsp Cummin
    # 1 1/2 tbsp Chili flakes
    # 2 tbsp Chili powder
    # 1 tsp Worcestershire sauce
    # 1 tsp Tabasco sauce
    # Kidney Beans to taste

    To Prepare: *Meat ratio should be 3/4 beef, 1/4 pork. Dice beef and pork finely. Marinate in ½ cup of stale beer and 1/2 tsp. Cummin. Leave in fridge overnight or at least 2-3 hours. Dice red pepper, garlic, Jalapeño peppers, sorrento pepper, onion and celery. To Cook: Fry marinated mixture in frying pan until meats are dark brown and moisture is cooked off. Add beef cube dissolved in remaining cup of beer to the mixture and let simmer until a small amount of moisture still remains.

    In separate frying pan, saute: peppers, onion, garlic and celery in oil for 15-20 minutes. Add to the meat mixture and simmer an additional 15-20 minutes.

    In a large pot combine chopped canned tomatoes, tomato sauce, seasoning salt, salt, pepper, cumin, chili powder, chili flakes, Worcestershire sauce and Tabasco sauce. Bring to simmer and add meat mixture after 15-20 minutes. Continue to simmer for at least 2 hours. Add chili powder to your taste if needed. Add kidney beans and heat through.

    Tip: If you wish your chili hotter, add more Jalapeño and Sorrento peppers.

  14. #54
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    why do you insist on posting veiled criticisms in this thread? this isn't the only "recipe" thread out there.

    here are a few:

    http://www.discussanything.com/forum...hlight=recipes


    http://www.discussanything.com/forum...hlight=recipes


    http://www.discussanything.com/forum...hlight=recipes

  15. #55
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    Haha I didn't understand til I read Corky's recipe. That's the guy who's obsessed with the Big Mac right? Tell you a story since I mentioned Big Mac. I know someone who lives in Oregon who used to work for a lumber mill. Guess who one of their big buyers of wood chips was? MCDONALD'S! You're eating wood, Corky, not meat.

    As far as my recipe to reiterate, you really need to leave out the veggie burger. I don't know what they were thinking with that.

  16. #56
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    Vegetarian Lentil Meatloaf
    INGREDIENTS
    1 1/2 cups French green lentils
    3/4 cup chopped onion
    1/2 cup shredded carrot
    1/2 cup chopped red bell pepper
    1/4 cup wheat germ
    1/2 cup cooked brown rice
    3/4 cup bread crumbs
    1/4 cup crushed flax seed
    2/3 cup egg whites (or energy egg replacers)
    1 (6.5 ounce) can tomato sauce
    1 tablespoon olive oil
    2 teaspoons dried thyme
    1 pinch cayenne pepper, or to taste
    salt to taste

    DIRECTIONS
    Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
    Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.

    In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
    Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

  17. #57
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    Mushroom & Pepper Tofu Spaghetti!

    Ingredients:

    Sauce:
    • 1 small green pepper
    • 1 small red pepper
    • 1 small yellow pepper
    • 6 white mushrooms
    • 3 portobello mushrooms
    • ½ block organic extra firm tofu
    • ½ small cooking onion
    • 3 toes garlic
    • 1 dash Frank’s “Original” Redhot Sauce (optional)
    • 2 tbsp margarine/cooking oil
    • 1 tsp ground black pepper
    • 1 tsp seasonal/season salt
    • 1 sun-dried tomato (optional)
    • 1 tsp roasted garlic & red pepper shaker (optional)
    • 1 pinch lemon pepper (optional)
    • ½ ish jar preferred tomato sauce

    Spaghetti:
    • 1 fistful whole wheat spaghetti

    Optional:
    • 1 tbsp margarine
    • 1 tsp minced jar garlic
    • 2 tbsp “parmesan cheese”


    Preparation Instructions:
    1. Slice peppers into bite sized pieces (either small cubes or thin slices).
    2. Thinly slice both types of mushrooms.
    3. Mince onion.
    4. Mince sun-dried tomato.
    5. Mince or coin garlic
    6. Cut tofu into thin strips.

    Cooking Instructions:

    Sauce:
    In a large wok (deep frying pan) over medium-high heat add margarine/oil, onion, garlic, Frank’s Sauce, and spices. Stir together and let cook ‘til onions are translucent. Turn to medium heat and add: peppers, mushrooms. Stir periodically until veggies are about half cooked, add: tofu and tomato sauce. Mix thoroughly and turn to medium-low heat. Cook stirring periodically until veggies are fully cooked. Remove from heat.

    Spaghetti:
    In a medium pot over high heat boil generously salted water. Once brought to a boil turn down to medium-high and add spaghetti. Stir periodically occasionally testing to see when cooking is done (about ten minutes depending on pasta). Remove from heat/turn burner off. Drain pasta and return to pot. Add margarine, jar-garlic, and “cheese”. Stir until well mixed.

    Serves 3-5 people depending on serving size.

  18. #58
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    Tofu Veggie Chili

    Ingredients:
    • ½ medium red onion
    • 1 head roasted garlic/ ½ head raw garlic
    • 1 tbsp season all/all spice
    • 1 tbsp roasted garlic and red pepper spice
    • 1 tbsp Frank’s “Original” Redhot sauce
    • 1 tbsp vegan chili spice
    • 1 tbsp vegan margarine/cooking oil
    • 2 kernels from two cobs fresh corn or 1-2 cups canned/frozen
    • 1 can green lentils (14 oz)
    • 1 can mix beans (19 oz)
    • 1 can black beans (19 oz)
    • 1 can chick peas (19 oz)
    • 1 can diced tomatoes (19 oz)
    • 1½ jars/cans spaghetti sauce
    • ≈ 1 cup water or vegetable broth
    • 1 brick extra firm organic tofu
    • 3-4 stalks celery
    • 3-4 medium carrots
    • 1 medium orange pepper
    • 1 medium yellow pepper
    • 1 medium red pepper
    • 1 large portobello mushroom
    • 6 large white mushrooms
    • 6 large crimini mushrooms



    Preparation:
    1. Open the cans of beans, lentils, and corn. Drain.
    2. Open canned diced tomatoes.
    3. Chop celery into medium chunks.
    4. Coin carrots.
    5. Slice peppers into bite size pieces.
    6. Slice mushrooms medium thick.
    7. Cut tofu into small-medium cubes or strips.
    8. Mince onion.
    9. Smoosh roasted garlic or coin/mince fresh garlic.

    Cooking Instructions:
    Put margarine/oil, onion, garlic, and spices into a large pot. Cook on medium-high until onions are translucent. Add all other ingredients cook on medium heat or simmer on medium-low until vegetables reach desired texture

  19. #59
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    I love lentils, and love the idea of a "meatless meatloaf!"

    Will make it this weekend if the weather drops below 90, and report back!

  20. #60
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    Perfect Protein salad

    Part A:

    3/4 cup raw soybeans
    3/4 raw rye or wheat berries ---- cooked till tender, cooled


    Part B:

    salt and pepper
    1 tsp. fresh fennel or dill
    1/4 tsp. dry mustard
    1/2 cup cider vinegar
    juice of 1 lime or lemon
    dash of basil
    1/2 cup freshly chopped parsley
    2 cloves crushed garlic

    While beans and and berries are marrinated and chilling, dice:

    a scallion
    a carrot
    a cucumber
    a red onion
    a pepper
    a stalk of celery

    combine everything with alfalfa sprouts and 1 cup cottage cheese or daiya

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