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Farm Kitchen:  Vegetarian recipes wanted  |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
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JoyIowa
True Blue Farmgirl
273 Posts
Joy
273 Posts |
 Posted - Feb 09 2009 : 05:20:31 AM
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Red Beans and Rice is a favorite at our house. I just make it without the ham/sausage usually called for in recipes.
If it's not illegal, unsafe, or immoral, why not try anything once? Who knows? You may come back for a second helping! |
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mellaisbella
True Blue Farmgirl
1862 Posts
melanie
living on Anne of Green
Gables land
Canada
1862 Posts |
Posted - Feb 09 2009 : 05:41:50 AM
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Hi Tina
I just e-mailed you. I have a lot of great vegetarian recipes that I can send to you via snail mail:)
"we must be the change we wish to see in the world"
farmgal #150 |
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jpbluesky
True Blue Farmgirl
6066 Posts
Jeannie
Florida
USA
6066 Posts |
Posted - Feb 09 2009 : 06:18:14 AM
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MaryJane put a great non-meat recipe into the first MJ cookbook. It is called spaghetti pie. It does have dairy in it, so I do not know if you want strict vegetarian recipes. Spaghetti pie has become a regualr dish at our house, and I often take it to folks when I am supplying a dinner to them (like church shut-ins, or my daughter, who just had a baby).
We have it with a green salad and hot bread,,,,yummy.
Farmgirl Sister # 31
www.blueskyjeannie.blogspot.com
Psalm 51: 10-13 |
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Gaelic Gardener
True Blue Farmgirl
61 Posts
Kelly
Providence
Rhode Island
USA
61 Posts |
Posted - Feb 09 2009 : 06:36:32 AM
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I was a vegetarian for 16 years -- I still don't eat a lot of red meat -- just mostly chicken and fish. One of my favorite dishes is "Eggplant Charlotte" (sorry no specific measurements -- I don't follow recipes well, I usually just do it "by eye" which is why I don't bake much.
You use one of those big stainless steel mixing bowls -- make the outside "crust" by lining it with thinly sliced eggplant -- breaded and fried (like you'd use in eggplant parmasiagna) then the filling is cooked penne or ziti mixed with ricotta, mozzarella and parmesan cheeses and red sauce. You fill in the bowl with the pasta mixture, put a bottom on the crust with more slices of breaded, fried eggplant and bake -- just to heat through everything and melt the cheese -- because it's all already cooked. The hardest part is, once you take it out of the oven you have to be patient and let it set for a while. Then slice it and serve it with more red sauce on the side. Serve it with a salad -- it's stick to your ribs delicious!
Enjoy!
--Kelly |
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Amie C.
True Blue Farmgirl
2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Feb 09 2009 : 07:43:33 AM
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My three big standbys are rice and beans, pasta primavera, and lentil soup. Like Kelly, I just kinda do things by eye, but here's how I do the pasta and the soup (rice and beans is just what it sounds like):
Pasta:
I sautee mushrooms and tofu in a little bit of olive oil.
When they've been cooking about 5 minutes, I pour in a can of crushed tomatoes.
I chop up and add whatever vegetables I have on hand. Like soup, this is good for using up small quantities that you've got left. I like the combination of broccoli, green pepper and a little bit of carrot.
I sprinkle on a generous amount of basil and orgegano, and a smaller amount of adobo spice mix (includes salt and garlic). Then let it simmer while my whole grain pasta cooks. Serve with grated parmesan and bread.
Lentil soup:
Soak the lentils overnight, drain. Sautee an onion with olive oil in the bottom of a large soup pot. Add lentils, a bay leaf, and about 6 cups of water (to cover the lentils and then some).
While that's coming to a boil, I chop 1 potato, 1 carrot, 2-3 stalks of celery (leaves are ok) and add them to the pot. I add more spices at the same time as the vegetables. I like to flavor my soup very lightly. I've been adding coriander and salt, about 1 tsp of each although I've never measured exactly. You can add more salt or whatever to your bowl at the table.
Let it cook at a gentle boil for about half an hour, then simmer for another 30-45 minutes. You can eat it at any point where the lentils are tender enough, but I like to let it cook a long time and get mushy.
Tastes good served with a little bit of cheese topping, salad, and bread. Leftovers can be reheated for several days, if you've got enough.
As an extra bonus to this soup, I like to save out about a quarter cup of the soaked lentils and sprout them in a jar on the windowsill. I tend to make this once a week, and so by the next time I have lentil soup I can also have a cheese and lentil sprout sandwich to go with it! |
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MissWhit
True Blue Farmgirl
142 Posts
Whitney
Maine
USA
142 Posts |
Posted - Feb 09 2009 : 08:00:24 AM
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I just sent you an email Tina... enjoy!
"The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest." Thomas More
Farmgirl Sister #154 |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
Posted - Feb 09 2009 : 12:27:56 PM
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o.k. gals..my mouth is watering now..ha.Thank you so much!
these all sound wonderful...thanks.
we will probably keep some cheese/dairy in our diet..and a little meat here and there..but we will/are very picky about where our meat comes from now.
we recently watched the video over at meat.org
trust me..that is not a video for the faint of heart...and it will change your mind too about just where your meat is coming from, and if you want to eat things that have been treated that way.
We aren't totally 100 percent swearing off meat..and in fact when we move we will have access to farms where we can buy our meats locally raised/farm raised...farm raised angus and so forth...and we will grow a large garden and have access to farmers markets, and lots of u-pick farm options.
We are just wanting to cut way, way back on the meat intake.We have for quite a while now bought our meats from an organic farm where the animals are grass fed and allowed to roam around the land.
I will absolutely not be buying meat at the grocery store anymore if I can help it.
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o.k. one other question though for you gals...
do any of you make your own veggie burgers or veggie crumbles..like the Morningstar crumbles and patties?
Thanks ever so much for sharing what you do..I really appreciate it!
~I Dream of a Better World..where chickens can cross the road without having their motives questioned!~
blogs:http://gardengoose.blogspot.com/
and http://thevictorygardener.blogspot.com
magazine: www.stliving.net
etsy shops: http://GardenGooseGifts.etsy.com
and http://myvictorygarden.etsy.com |
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Cindy Lee
True Blue Farmgirl
510 Posts
Cindy
Sparks
Nevada
USA
510 Posts |
Posted - Feb 09 2009 : 12:35:51 PM
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Tina,
There are wonderful vegetarian cookbooks at the library. But a few that I really like are:
Moosewood Cookbook by Mollie Katzen
The Esential Vegetarian: Diana Shaw
The Whole Foods cookbook
Your Organic Kitchen: Jesse Ziff Cool (not all these are Veggie) but still a good book |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
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Gaelic Gardener
True Blue Farmgirl
61 Posts
Kelly
Providence
Rhode Island
USA
61 Posts |
Posted - Feb 09 2009 : 3:21:07 PM
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ooohh Tina, I forgot -- hummus is easily homemade, and is a great spread on sandwiches -- just add some lettuce, tomato, sprouts and onions. A jar of Tahini is a little expensive (I just paid $7 for a peanut butter-sized jar) but you only use a little in each batch of hummus and it lasts a long time. It's also good mixed with lemon juice and drizzled over boiled greens, like kale, or drizzled over brown rice. I found this recipe online for you:
Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.
Prep Time: 10 minutes
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Homemade hummus is usually chunkier/denser than store-bought and so is better for sandwiches, as it won't drip out. Dang it! Now I want a hummus sandwich! Hey, you could make a loaf of the no-knead bread to go with the hummus!
ta!
--Kelly |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
Posted - Feb 09 2009 : 5:14:12 PM
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Hi Kelly..thank you..I have tried the hummus before..although I haven't tried it with tahini..I did mix up a batch using just a garlic/parsley seasoning...but will have to try the tahini in it.
we do like hummus..I enjoy a garlic flavored hummus spread on large crispy romaine lettuce leaves and then rolled up..so yummy.
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thank you Amie, Whitney, Joy, Shirley Jean,Cindy,Melanie, Kelly!
Thanks so much for sharing!
~I Dream of a Better World..where chickens can cross the road without having their motives questioned!~
blogs:http://gardengoose.blogspot.com/
and http://thevictorygardener.blogspot.com
magazine: www.stliving.net
etsy shops: http://GardenGooseGifts.etsy.com
and http://myvictorygarden.etsy.com |
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tea4sheri
True Blue Farmgirl
62 Posts
Sheri
Appalachian Mountains
VA
USA
62 Posts |
Posted - Feb 09 2009 : 5:47:28 PM
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I'd love to get the speghetti pie recipe!
Sheri
farmgirl# 321
Please visit my blog at:
http://www.primrosehillstudio.blogspot.com
May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!
— Irish Proverb |
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StitchinWitch
True Blue Farmgirl
2471 Posts
Judith
Galt
CA
USA
2471 Posts |
Posted - Feb 10 2009 : 4:52:38 PM
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One of our favorites is lasagna, made like the kind with meat but instead of ground meat I crumble firm tofu and "saute" it in a little vegetarian beef or vegetable flavored broth, then assemble it like normal. I usually put a spinach or zucchini layer in also. Another favorite is eggplant parmesan. Lentil soup is also good, along with mac and cheese made with butternut squash.
Judith
Happiness is Homemade |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Feb 11 2009 : 09:34:37 AM
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Tina, one of my favorites is from the Sundays at Moosewood cookbook, called Fall River Vegetable Stew. Very adaptable, and full flavored. My husband says, "it tastes really good, but you know what it's missing? Meat." :)
Fall River Vegetable Stew
1 large onion, chopped
4 garlic cloves, pressed or minced
3 tablespoons olive oil
5 small potatoes, cut into chunks
2 large carrots, cut into *-inch rounds
2 tablespoons sweet Hungarian paprika
1 cup water or vegetable stock
1 28-ounce can whole tomatoes, crushed
2 bay leaves
1 cup dry red wine
About ˝ pound green beans, trimmed and halved
3 cups sliced mushrooms
1 cup corn, fresh or frozen
Salt and pepper, to taste
Saute onion and garlic in olive oil until onion softens. Stir in potatoes, carrots and paprika and saute 3 to 4 minutes. Pour in water or stock, tomatoes, bay leaves and wine. Cover and simmer 10 minutes.
Add beans and mushrooms and continue to simmer, covered, about 20 minutes, stirring occasionally. Mix in corn and simmer 15 minutes more, or until potatoes and carrots are tender. Add salt and pepper to taste. Makes 5 to 6 servings.
I serve with a leafy green salad, and a good baguette. Can't go wrong.
Also, you can make the curried shepherds pie I make, vegetarian, easily. I use ground turkey, but you can use the vege crumbles, or make a "meal" out of bulgur and grains for the bottom layer, which I've done for vege friends. This is actually my husband's favorite meal...it's a sensory experience with the sweet and savory.
1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
1 medium russet potato, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) butter
2 tablespoons pure maple syrup
1 1/2 pounds sweet Italian sausage, casings removed (or alternative vegetarian option)
2 cups chopped onions
1 tablespoon minced garlic
3/4cup frozen peas
3/4cup frozen corn kernels
1/3 cup whipping cream
1 large egg, lightly beaten
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
6 drops hot pepper sauce
Preparation: Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
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mellaisbella
True Blue Farmgirl
1862 Posts
melanie
living on Anne of Green
Gables land
Canada
1862 Posts |
Posted - Feb 12 2009 : 05:18:22 AM
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Tina...do you get the Vegetarian Times magazine?
"we must be the change we wish to see in the world"
farmgal #150 |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
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mellaisbella
True Blue Farmgirl
1862 Posts
melanie
living on Anne of Green
Gables land
Canada
1862 Posts |
Posted - Feb 25 2009 : 4:47:31 PM
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hi Tina
I sent you a package in the mail....keep your eye out for it:) hugs!
"we must be the change we wish to see in the world"
farmgal #150 |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Mar 07 2009 : 5:59:03 PM
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I do up a stuffed squash. Cook rice, I use brown, or millet. Fry up some onions, garlic and any other veggies you might like and maybe some lentils. Mix it all together. Cook the squash in the oven, cut in half. I put water in the bottom of the pan to help. You can just break up the squash or scoop it out and mix with the grain medley. As you can see I do this on the fly. Spoon the mix back into the shell, then everyone has their own. Small acorn squash are good for individuals, but I've used butternut , then cut the half in half. Sprinkle on some sesame seeds and yummy. the nice thing is that this is flexible and you can put anything you really want into this.
Best Growing |
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sjs
True Blue Farmgirl
247 Posts
Stephanie
Oakland
CA
USA
247 Posts |
Posted - Mar 09 2009 : 10:20:24 AM
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Tina, I have a billion vegan/vegetarian cookbooks. If there's something specific you're looking for, email me and I'll dig through my library.
Stephanie, Farmgirl Sister #513!
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Learning to live is learning to let go.
Visit my food blog! http://www.wasabimon.com - natural cooking to live for.
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mellaisbella
True Blue Farmgirl
1862 Posts
melanie
living on Anne of Green
Gables land
Canada
1862 Posts |
Posted - Mar 23 2009 : 1:06:01 PM
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Hi Tina
Just wondering if you got the package I sent to you in the mail?
Hugs, Melanie
"we must be the change we wish to see in the world"
farmgal #150 |
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Farm Kitchen: Vegetarian recipes wanted |
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Vegetarian recipes wanted
