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 Posted: Thu Feb 23, 2006 3:37 pm
Garden Vegetable Pasta Salad (HAH, Rini), serves 4.
Lactovegetarian Ingredients:
2 cups cauliflower florets, slightly steamed and cooled
2 cups broccoli florets, slightly steamed and cooled
10 cherry tomatoes (or more if you want)
1/2 medium green bell pepper, sliced
8 oz. fettucine or linguine, cooked and cooled to room temperature
Basil Vinaigrette (recipe in next post)
2 oz. feta cheese, crumbled (unless you're a vegan, but it's really good)
Place pasta in a large bowl, put vegetables on top. Pour Basil Vinaigrette over. Toss. Sprinkle feta on top.
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Posted: Thu Feb 23, 2006 3:42 pm
Basil Vinaigrette (for Garden Vegetable Pasta Salad, above), makes about 1/3 cup.
Vegan Ingredients:
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons finely chopped fresh basil leaves, or 2 teaspoons dried basil (but I recommend it fresh)
1/4 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients. Refrigerate until serving time. Stir before using.
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Posted: Thu Feb 23, 2006 3:54 pm
Crepes, makes about 8.
Lacto-Ovo Vegetarian Ingredients:
1/2 cup all-purpose flour
1/2 cup milk
1 egg
2 egg whites
1 tablespoon melted margarine, or canola oil
1/4 teaspoon salt
Vegetable cooking spray
Combine all ingredients but cooking spray in a small bowl and beat until smooth. Spray an 8-inch crepe pan or small skillet and heat over medium heat until hot. Pour 1/4 cup of batter into pan and tilt pan to coat evenly with batter. Cook over medium heat until browned on bottom- about 2-3 minutes. Turn crepe and cook until browned on other side- about 2-3 minutes. Repeat until no batter remains.
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Posted: Thu Feb 23, 2006 3:58 pm
Mock Hollandaise Sauce, makes about 1 and 1/2 cups.
Lactovegetarian Ingredients:
6 ounces cream cheese
1/3 cup sour cream
3-4 tablespoons milk
1-2 teaspoons lemon juice
1/2-1 teaspoon Dijon-style mustard
1/8 teaspoon ground turmeric
Heat all ingredients in a small saucepan over medium-low to low heat until melted and smooth. Stir constantly. Serve immediately.
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Posted: Thu Feb 23, 2006 4:08 pm
Vegetable Crepes, makes 4 servings of 2 crepes each.
(Sorry about the uncertainty, folks. Up till now, I've been following my cookbook, but when I made this one I changed the recipe around a lot and can't remember the amounts of veggies I used. I'll get back to you, though.)
Lacto-Ovo Vegetarian Ingredients:
Vegetable cooking spray
(will get back to you on amount of) broccoli florets
(will get back to you on amount of) black olives
(will get back to you on amount of) tomatoes, sliced into about 3/4 inch pieces
2-3 teaspoons sugar
2 tablespoons water
2-3 teaspoons lemon juice
Salt and pepper, to taste
8 Crepes (see two posts up), warm
Mock Hollandaise Sauce (see one post up)
Spray large skillet with cooking spray. Heat over medium heat until hot. Add vegetables, sugar, and water. Cook, covered, for about 5 minutes. Cook, uncovered, until vegetables are tender, about 5 more minutes. Season to taste with lemon juice, salt, and pepper. Spoon vegetable mixture along centers of crepes. Roll up. Arrange, seam side down, on serving plates. Serve with Mock Hollandaise Sauce.
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Posted: Thu Feb 23, 2006 6:14 pm
theESPpsycho La Violetta theESPpsycho La Violetta *tries to follow Rini into the sunset* SMACK! Ow! Holy $h1t! That was a painting of a sunset!
I'll have to post some recipies later, when I can get some! Yup Yup!
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Bubbling_Stream Vice Captain
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Posted: Thu Feb 23, 2006 9:09 pm
-Aricouqu- Well you can put meat recipes in here as well. Because not all people in the guild are Veges! We want to be a well rounded group here.
^_^ Thank you for the recipes ESP!!!
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Posted: Thu Feb 23, 2006 9:11 pm
Bubbling_Stream theESPpsycho La Violetta theESPpsycho La Violetta *tries to follow Rini into the sunset* SMACK! Ow! Holy $h1t! That was a painting of a sunset!
I'll have to post some recipies later, when I can get some! Yup Yup!
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Bubbling_Stream Vice Captain
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Posted: Thu Feb 23, 2006 9:13 pm
theESPpsycho Bubbling_Stream theESPpsycho La Violetta theESPpsycho La Violetta *tries to follow Rini into the sunset* SMACK! Ow! Holy $h1t! That was a painting of a sunset!
I'll have to post some recipies later, when I can get some! Yup Yup!
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Posted: Fri Feb 24, 2006 3:15 pm
theESPpsycho -Aricouqu- Well you can put meat recipes in here as well. Because not all people in the guild are Veges! We want to be a well rounded group here.
^_^ Thank you for the recipes ESP!!!
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Posted: Fri Feb 24, 2006 9:28 pm
La Violetta theESPpsycho -Aricouqu- Well you can put meat recipes in here as well. Because not all people in the guild are Veges! We want to be a well rounded group here.
^_^ Thank you for the recipes ESP!!!
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Posted: Tue Feb 28, 2006 5:23 pm
theESPpsycho La Violetta theESPpsycho -Aricouqu- Well you can put meat recipes in here as well. Because not all people in the guild are Veges! We want to be a well rounded group here.
^_^ Thank you for the recipes ESP!!!
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Posted: Tue Feb 28, 2006 5:36 pm
Fruited Couscous with Smoked Tofu, serves 6.
Lactovegetarian Ingredients:
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 1/2 teaspoons minced garlic
1 tablespoon olive oil
1 1/2 teaspoons curry powder
1 1/4 cups Canned Vegetable Stock (recipe follows), or canned reduced-sodium vegetable broth
1 package (10 ounces) couscous
Mesquite Smoked Tofu, cubed (recipe follows), or 1-2 packages store-bought baked or smoked tofu, cubed
1 can (11 ounces) mandarin orange segments, drained
Salt and pepper, to taste
6 tablespoons (1 1/2 ounces) crumbled feta cheese (You can leave this out if you don't eat dairy, it's good either way.)
Saute onion, bell pepper, celery, and garlic in oil in medium saucepan until tender, about 5 minutes. Stir in curry powder. Cook 1-2 minutes longer, stirring constantly. Add stock to saucepan and heat to boiling. Stir in couscous (if it comes with a sauce packet, don't bother with the packet). remove from heat and let stand, covered, for 5 minutes. Stir in tofu and orange segments. Cook over medium heat until hot, 3-4 minutes. Season to taste with salt and pepper if you want. Serve meal and sprinkle crumbled feta on top. Eat with a spork if you have one on hand.
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Posted: Tue Feb 28, 2006 5:44 pm
Canned Vegetable Stock, makes about 1 1/2 quarts.
Vegan Ingredients:
2 medium onions, coarsely chopped
2 medium leeks, cleaned, coarsely chopped
2 large carrots, cut into 1-inch pieces
2 large ribs celery, cut into 1-inch pieces
4 teaspoons minced garlic
1 teaspoon olive oil
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
2 cups water
1 cup dry white wine, or water
2 medium tomatoes, quartered
4 sprigs parsley
2 bay leaves
Pepper, to taste
Saute onions, leeks, carrots, celery, and garlic in oil in Dutch oven for 5 minutes. (I've never made this... I have no clue what a Dutch oven is. I'm assuming you could just use a saucepan. Or just use store-bought broth.) Add broth and remaining ingredients (except pepper) and heat to boiling. Reduce heat and simmer, covered, for 30 minutes. Strain, pressing lightly on vegetables to extract all juices. Discard solids (or use them for something else.) Season with pepper to taste, if you want. Cool; refrigerate or freeze.
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Posted: Tue Feb 28, 2006 5:48 pm
Mesquite Smoked Tofu, makes 4 servings.
Vegan Ingredients:
Vegetable cooking spray
2 packages (10 1/2 ounces each) light firm tofu, sliced lengthwise into halves
Spray smoker rack generously with cooking spray before placing on grill. place tofu on rack over medium-hot coals with mesquite chips. Smoke, covered, for 20-30 minutes. For a more intensely smoky flavor, smoke for longer.
(I don't really know about smoking things... anyone who does might want to post some tips. I recommend store-bought tofu for the couscous recipe- I used Wildwood Garlic Teriyaki Baked Tofu and it was really good.)
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