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Special Project - Need Vegetarian Recipes

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ButterflieRJ:
I'm putting together a special cookbook for my cousin for her bridal shower.  A big part of it is going to be gathering all the family reciepes we've got and putting them in a binder, but I'd like to add some more for her. 

She's vegetarian (no meat or poultry, some fish (but not much).  She does eat eggs, cheese and other dairy products.

Anyone have any great vege recipes they'd like to share?  Or devine desserts?  Or maybe even some cool cooking tips?

Thanks in advance!
RJ

ButterflieRJ:
Ok, LOL, I looked around a bit more and JUST realiized there's a whole slew of stuff in another section :hits head on desk:

I think my brain was on hiatus when I posed this! LOL!

Summrs:
I've done the same thing for my kids.. gathering family recipes, etc.  Since my daughter went vegetarian when she ws 14, I've included a lot of special things for her particularly.  Here are two you might be interested in...  and I'll post them in the right section, too.

MEATLESS “MEATBALLS”


  2 cups cooked white rice            2 ts chopped fresh oregano leaves
  1/2 cup quick-cooking oats         1/4 ts ground cayenne
  1 medium onion, chopped (1/2 cup)         1 egg, beaten
  1/4 cup plain dry bread crumbs        1/2 cup wheat germ
  1/4 cup milk               1 tb vegetable oil
  1 tb chopped fresh basil leaves

In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ. 

In a skillet, heat oil over medium heat. Cook meatballs in oil about 10 minutes, turning occasionally, until golden brown.  Add to Marinara Sauce or use for Sweet and Sour Meatballs.
-------------------------

VEGETABLE AND RICE STUFFED CABBAGE
(Rambasicci Vegetariani)
8 Servings


  1 large head Savoy cabbage (about 2 pounds)
  1 1/2 cups arborio rice
  4 tb extra virgin olive oil
  2 bay leaves
  1 medium onion, chopped fine, (about 1 cup)
  1 large red bell pepper, cored, seeded and diced (about 1 cup)
  1 cup chopped cleaned leek whites
  1 cup chopped trimmed scallions (green and white parts)
  2 cups fresh corn kernels (from about 2 ears corn)
  4 cups shredded fresh spinach, washed well and drained
  Salt and freshly ground black pepper
  3 tb unsalted butter, at room temperature
  2 large eggs, beaten
  1/3 cup minced Italian parsley
  2 cups freshly grated Parmigiano-Reggiano (I prefer Asiago) cheese
  1 cup vegetable stock

Choose a pot large enough to hold cabbage, fill halfway with water and bring to a boil. With a paring knife, cut out the core from the cabbage. Whack the cabbage core side down against the table a few times to loosen the leaves. Immerse the cabbage in the boiling water and place a plate over the cabbage to keep it submerged while cooking. Cook until the outer leaves are softened, about 10 minutes. Remove to colander and run under cold running water until the cabbage is cool enough to handle. Drain the cabbage thoroughly.

Meanwhile, bring 6 cups of salted water to a boil in a 3-quart pot. Add the arborio rice, 1 tb of the olive oil and the bay leaves. Reduce the heat to simmering, cover the pot and cook the rice until al dente, about 12 minutes. Drain the rice thoroughly, but don’t rinse it, and set aside to cool.

In a large skillet, heat the remaining 3 tb of the oil over medium heat. Add the onion and cook until softened. Add red pepper and cook until the onion is translucent, about 4 minutes. Add the leeks and scallions, season lightly with salt and pepper and cook until the leeks are wilted, about 4 minutes.

Stir in the corn and sauté just until softened, about 2 minutes. Add the spinach and stir just until wilted, about 1 minute. Transfer the vegetable mixture to a bowl. Stir in the cooked and drained rice, season with salt and pepper and cool completely.  Carefully peel off 16 whole leaves from the outer layers of the cabbage, reserving the rest of the cabbage for another use. Cut out the thick, bottom part of each leaf’s stem and drain.

Heat the oven to 375°. Using about a tb of the softened butter grease a 9x12 inch baking dish. Stir the eggs, parsley, and 1 cup cheese into the rice mixture. Divide the rice mixture into 16 equal portions and roll in cabbage leaves.  Place the rolls, seam side down, in the prepared baking dish. Pour the vegetable stock into the dish and dot the tops of the cabbage rolls with the remaining butter. Sprinkle the cabbages with the grated cheese and cover the dish with aluminum foil. Bake 40 minutes. Remove the aluminum foil and bake until golden brown, about 15 minutes. Let stand 10 minutes before serving.

BettyP:
I make my "Tomato, Chick Pea Curry" for my veggie friends. I'll add a bit of chicken to it for non-vegetarians and be in good shape. It's simple and fast too.

Anna B's Tomato, Chick Pea Curry
2 cans Italian seasoned, dices tomatoes
2 cans chick peas, drained with liquid reserved
Minced garlic to taste (I generally use a lot, about 2 tablespoons)
1 medium onion, chopped
Bit of olive oil
Curry powder
Cumin powder


In a large pot, saute' the onion and garlic until onion is transparent and garlic is fragrant. Add the tomatoes and chickpeas, stirring well to get all the onion and garlic incorporated. Add reserved bean liquid as necessary to make the mixture somewhere between a soup and a thick glob. Add curry powder and cumin to taste. Bring to a boil then simmer for five to ten minutes.

Serve over brown rice.

You can also make this into a soup by adding all of the reserved bean liquid and rice to the pot.

AnnaB

lovinAZ:
I have a few...

This recipe is vegan, from a vegan friend.  I asked her for the recipe after she brought these to a potluck.  These are the best freakin' cupcakes with the best icing I've ever had.  Really.

Cupcakes
Ingredients:
Cherrybrook Farms yellow cake box mix
Water (as directed on box)
Margarine (as directed on box) (Earth Balance margarine)

"Cream Cheese" Frosting
Ingredients:
1 (8 ounce) package cream cheese (Tofutti Vegan "Cream Cheese")
2 teaspoons vanilla
1 cube margarine (Earth Balance margarine)
1 pound powdered sugar

Mix thoroughly all ingredients.


From another friend (I have made and eaten this many times):

I also sometimes do a black bean, white corn, chunky salsa mix and wrap up a couple of tortillas with this. However, this tends to be a eat-over-a-container item because the juice just runs out the bottom, even if the tortilla is wrapped well.  But Scoops work well with it, too.
I start with one can of beans (plenty for a batch) and nearly a whole bag of frozen white corn, and then however much salsa looks good. I think it ends up being almost 1-1-1, but maybe it's a little less salsa. It's totally based on what proportion you like so you can make it however it looks tastiest to you! Some people add olive oil, cilantro, and spices that they like, but me? I'm lazy :)



Pretty much anything that you mix ground meat into (chili, tacos, sloppy Joe, lasagna, etc.) you can substitute something like Boca Ground for the meat and it tastes just as good.

Trader Joe's and Veggie Patch meatless meatballs are good substitutions for regular meatballs (if you don't want to make them).  My carnivorous husband enjoys them.


edited to add the other brand of meatballs

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