Vegetarian Recipies

[Avatar]

Even as a non-vegetarian, I'm a fan of mushroom burgers. I like a nice balsamic glaze on the mushroom.

As for tofu, it all depends on what you cook it with...it doesn't have much taste on its own, so you have to marinade it or glaze it or whatever.

I'm pretty fond of teriyaki tofu myself.

--A

[Menolly]

I like to marinate portobello caps in Italian salad dressing before griiling.

Grilled skewered tofu tastes great as satay!

[Avatar]

Obviously, there are great vegan dishes being prepared in my house every day. But since I don't eat them, or participate in making them, I never post about them.

Think the GF had a mushroom gnocchi last night.

--A

[Savor Dam]

Since Watch membership is evidently not of interest to her, would the lady be willing to give you any "What's for Dinner"-style meal or dish synopsis on occasion to post for us here? Great cuisine want to be shared...

Taking that last sentence another way, I am especially intrigued by folks like the two of you, who make great meals for themselves, not for others. When there is no household member or other person to whom I am serving the dish, only myself, I seldom am willing to make more than a minimal effort. Again, great cuisine want to be shared...so I can't get motivated to cook my best just for me.

[Avatar]

Haha, I'm sure she'd be willing. Or I'll just pay more attention.

Last night she had a burger with a crumbed soya patty, rocket and tomatoes, with onion rings and black-pepper potato croquets on the side.

As for the other, certainly at times, perhaps even often-times, only minimal effort is made.

But as much as great cuisine may want to be shared, we each also want to taste great cuisine, in which case the only option is to make it for oneself.

--A

[Skyweir]

mmm .. Ive never heard of Quorn ..

I got my vegan son returning home in a couple of weeks and would love to get some vegan insights.

We've used good meat replacements before .. and I like that as I can use my familiar recipes simply substituting meat for the replacement but its soooo expensive.

Ive seen a few ideas on facebook .. but for specific things like Menollys pumpkin spiced lattes .. etc

I like the burger ideas .. thats always a great stand by .. I also love Jazz Fusions eggplant lasagne recipe .. simple and definitely doable.

I make a few vego lasagnes .. but love eggplant so will give that one a whirl.

[Lazy Luke]

Vegetarian Sainsbury's Hoisin Duck stir fry:

Runner beans, onion, garlic, red pepper, yellow & purple carrots*.
Little veggie stock, because the duck has high salt content.
Brown rice unsalted. Pumpkin seed, orange and cranberry, bread.

*the coloured carrot variety I've not tried before. I think the merchant called them seasonal carrots.

Garnish: masala, ground fennel, mixed herbs, sprinkle of chilli powder - chopped Chinese cabbage.

& jasmine tea.

[Menolly]

Looks good, Luke!

I love rainbow carrots. They tend to fade in color when roasted, but the flavor's intense.

[Lazy Luke]

Yeah, the flavour of the carrots was mostly subdued by the other ingredients.
Hiet, thought about that - roasting them with some brown sugar, tomorrow.

[Harbinger]

Made ratatouille for the first time. DELICIOUS! Had no idea a vegetable stew could be so good. Yeah, it was traditionally a stew. Each vegetable is sauteed individually then combined and cooked together for a short time. This technique blends all the ingredients yet allows each individual flavor to shine. It really can be as complex as you want it to be. Maybe one day I'll slice the vegetables nicely, lay them in alternating colors over the tomato puree, drizzle with evoo and basil and bake. I called mine Ro-tel Redneck Ratatouille. Probably one of the world's great dishes. Summer vegetables with simple seasonings and evoo. Worth the effort.

[Lazy Luke]

Brought home some more rainbow carrots for a carrot-lentil soup.
I could see in the mind's eye all the various colours neatly grated and blending in with the orange lentil, and chopped unpeeled mid potatoes. Yum yum! - no.
Although it tasted fine, it had turned into a revolting grey sludge fit only for eating in complete darkness. So, cutting out the middle man I poured the muck straight down the loo.
No more seasonal carrots for me. yuck

[Vader]

Fried mushrooms (chanterelles, king oyster and shiitake) with Moroccoan "ras el-Hanout" spice and goat cheese in filo dough.

My take on a dish Gordon Ramsay presented in his new "Unsharted" show. F*cking delicious.

[Menolly]

Oh, that looks good.

[Cord Hurn]

I agree with Menolly; it looks wonderful, Vader!

[Menolly]

Has anyone tried king oyster mushroom fake-on? J. Kenji Lopez-Alt has what looks like a fantastic method for making it. SD has a smoking gun, so I would probably try that, rather than the method described in the receipt.

https://www.seriouseats.com/recipes/201 ... ecipe.html

[Lazy Luke]

I do miss crispy bacon, so might give that crispy-smoked-mushroom-bacon-bits-vegan-recipe, a go.

Burn's Nicht approaches and may have discovered a possible Haggis subsitute.
Urad Dal or black lentil dahl looks and tastes almost how I remember traditional Scottish haggis.
Adding nutmeg and coriander and fried onions, might go well with the required tatties & neeps
and a wee dram (Schweppes ginger ale).

[Lazy Luke]

With the lockdown keeping me housebound I've been using up my store of non-perishables, mainly pasta and rice, tinned vegetables etc. As I tend to be not very adventurous in the kitchen the outcome has produced some surprises for me:

Easy cook rice mixed with vercmicelli rice - the vercmicelli finely cut with kitchen scissors.
Frying chopped onions in a skillet with a sprinkling of chilli (flakes) and basil. Then adding green cardamon powder and turmeric gives the rice mix a wonderful golden yellow colour.
Then I add the veggies.

With basmati rice the mix was better when using millet rice.
Adding pretty much the same herbs and spices, tinned vegetables etc.

Another mix that surprised me was porridge and muesli. Probably because the starch in the oats makes a kind of milk. Good with a spoonful of honey and a dash of cinnamon.

[Menolly]

The rice and vermicelli sounds like Rice-a-Roni. Creative seasonings, though!

Did you saute the rice and vermicelli until the pasta turned golden before adding water and seasoninga? That's the classic Rice-a-Roni method.

[Lazy Luke]

It was the onions suated in peanut oil first, then the herbs and spices with a little water.
The rice and vermicelli were cooked separately then spooned into the seasoning so as to keep the mix balanced and dry.

Ah, Rice-A-Roni!