Vegetarians Unite...And Make Delicious, Economical And Nutritious Food

[big brown horse]

i'm sorry DianeB, if i offending you.. please see the "oh i'm just funnin' with you... i like the occasional meatless dish too"

i'm not trying to get anyone to change their mind. i thought we were just chatting. i was happy to see all of the good ideas.

Better be careful OFG, or you are likely to get a "hoof in mouth" custom title just like me!


DianeB, we are all pretty respectful around here and it is rare that a thread gets closed on SS. We all have a pretty good sense of humor and tend to play around with eachother.

Now for my vegetarian recipe:
Thai Noodles in Peanut Sauce
organic ww angle hair pasta or rice noodles
peanut sauce (lemme look up my recipe)

Top with:scrambled eggs (scramble in sesame oil and add a bit of soy sauce)
And a big helping of:
shreaded carrots
chopped cilantro
bean sprouts
squeeze of fresh lime

And it is very filling and cheap not to mention healthy!

 

[DianeB]

Sorry, it seems to happen on BYC. I just want to be careful.

 

[DrakeMaiden]

Yeah, there are a lot of high-strung, hen-pecking types over there.

 

[me&thegals]

I hope I have a sense of humor, but a vegetarian thread is probably not the place to make lots of meat-related jokes, hey?

Here's one that is absolutely THE bomb!!

Peanut-Tofu Stir-Fry
1 T oil
1 lb tofu, cut into bite-sized pieces
1 medium red bell pepper, sliced
1 1/2 cups chicken broth
2 t soy sauce (I use Bragg's liquid aminos)
1 T sugar
3 cloves garlic, minced
1/4 t ground cayenne pepper
1 one-inch piece fresh ginger root, peeled and chopped
1 T cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped
1/2 cup chopped dry roasted peanuts
1/2 cup peanut butter
1 T honey

Heat oil in pan over medium heat. Place tofu in pan and cook until slightly crisp on edges. Mix in pepper, cooking until tender. in bowl, mix all broth ingredients, reserving onions and cilantro. Pour sauce in pan, then onions and cilantro. Continue to cook and stir 5 min until slightly thickened. Mix in peanuts and peanut butter.

NOTE: I always add WAY more veggies like pea pods, carrots, onions and Napa cabbage. Excellent served over whole-grain noodles or brown rice.

 

[ohiofarmgirl]

hoof in the mouth! ha!! usually they are callin' me the horse's rear end!!!

i blame the bacon of the month club for my insanity... and possibly a drink to two.... honestly someone told me about bacon CUPCAKES!! i cant tell if its dream or a night mare!!!

so instead - here's my pal Kate's Easy Peasy Lentil soup...for your vegetarian pleasure....


Lentil Soup - easy peasy!

1 box of veggie stock
1/2 bag lentils rinsed
1-2 cups of water.
1 bunch fresh carrots
1 1/2 bunch celery
2 bunch green onion
1/2 c. brown long grain rice
Sea Salt
Pepper
Thyme
Oregano
Garlic Powder or Garlic Salt

How to:

Slice carrots
Slice 1 1/2 bunch of celery - I use core and all - just slice off very end.
Slice 2 bunch green onion all the way up.
(Can add fresh garlic here too if using fresh)
Toss 1/2 T or so of olive oil and all the veggies in stock pot. Toss in all
spices. I use very little thyme & Oregano just enough for a taste.
Let the veggies sautee a bit until a bit soft and flavor cooks in.
Add box of veggie stock
Add 1 c. of water.
Add about a 1/2 bag of lentils (depends on how stewey or soupy you like - I usually use about 1/2 bag - makes it a little soupy day 1 and more stewey on leftover days)
Add about 1/2 of rice (or less to preference) - rice is optional - I
sometimes use it and sometimes not but do like that rice and lentil makes a perfect protein strand
Bring to boil let boil
Bring to simmer
Cook until flavors and rice/lentils/veggies cooked.
About 40 mins give or take.
Stir often so rice/lentils at bottom do not burn.

Add water and spices through cooking process as necessary to achieve desired thickness and taste. I usually end up adding a bit more pepper and just a touch more sea salt since I skimp a bit at beginning so as not to overseason up front.

Sometimes I serve over a bed of spinach and get some delish bread or
tortilla.

A quick sprinkle of parmesan on the top goes a long way too

 

[big brown horse]

Oh Me&thegals!! I love crispy tofu!

Here is a dipping sauce for crispy tofu: (You can just about dip anything into it!)
3 T packed light br. sugar
1/4 cup fish sauce
3 T fresh lime juice
1-2 sliced fresh thai chilies
dried hot pepper flakes to taste
1 garlic clove diced or crushed

 

[me&thegals]

Yum! The first time I opened a bottle of fish sauce to make veggie rolls, I just about died. I thought certainly I had chosen the one bottle that had gone off. Oh my. How do you get that stench off your fingers??

Oh, oops, BBH. It just dawned on me that fish sauce would probably not fall under vegetarian. :/

 

[big brown horse]

Ok, one more!

Vietmanese Tofu and Pineapple soup

1-2 cans or 1 whole pineapple cubed
2 qt water
veg oil
red thai chilies, minced with seeds (4 @ one inch long)
minced garlic 3T divided
cubed tofu
Asian fish sauce (1/4 cup + 2 tsp divided)
1/2 lb fresh shiitake mushrooms (stems discarded) caps sliced thin
2 large tomatoes, chopped (2 cups)
1 cup mung bean srouts
1/2 tsp black pepper
1/3 cup coursley chopped fresh basil
" " '' " " fresh mint
" " " " " fresh lemon verbena
1 T chopped fresh oregano
1/2 tsp salt

Use pineapple juice to make 8 cups of pineapple broth by adding water to it. (If using whole pineapple: cut and cube and set aside. Make broth by procesing core in food processor and drain, discard core and add water to make 8 cups.)

Heat 2 T of oil and saute the chilies and 2 T garlic for about 30 seconds.

Add 1/4 cup fish sauce and boil for 2 min.

Add pineapple broth and bring to a boil.

Stir in pineapple, mushroom, tomatoes, bean sprouts, 1/4 t pepper and return to a boil.

Reduce heat and simmer uncovered, stir occasionally.

In another skillet, heat 2T oil, saute remaining garlic for 30 seconds, add remaining fish sauce and reduce 2 minutes.

Sprinkle tofu with pepper and add to oil and garlic and saute for 4 min. Add to soup.

 

[big brown horse]

Yum! The first time I opened a bottle of fish sauce to make veggie rolls, I just about died. I thought certainly I had chosen the one bottle that had gone off. Oh my. How do you get that stench off your fingers??

Oh, oops, BBH. It just dawned on me that fish sauce would probably not fall under vegetarian. :/

OOPS I forgot about the fish sauce. Anyone know of a good replacement? (I know it stinks doesn't it?!)

 

[freemotion]

Tee-hee, we only get locked for forgetting this is a forum and not e-mails, and getting too naughty! We tend to privately spank newbies who get snotty, and they either behave or go away. OFG, you are stinkin' funny. Or maybe just stinkin', if you are the horse's patootie.....

Some people I know refer to themselves as vegetarian and are ovo-lacto-p(something that refers to fish!) vegetarians. So fish sauce would be ok for those people.

A caution on the tofu and soy products...too much can lead to hypo-thyroid and other hormone-related problems. Keep the soy occasional and you will do just fine, unless you are already having issues.

We had a marvelous lasagna Tuesday and the rest is for supper tonight....it was made with homemade spaghetti sauce, mostly with ingredients from our garden, cheese from our goat's milk, and whole wheat (kamut) noodles that were lacto-fermented to eliminate anti-nutrients found in wheat and all seeds. It was amazingly satisfying. Would've been even better if I'd remembered to beat some eggs into the ricotta, though.....