Vegetarian Recipes

[abejita]

What are some sources for your favorite vegetarian recipes? websites, books...

[Blueberry]

Mark Bittman's How to Cook Everything Vegetarian is my go to book. I also enjoy The Art of Simple Food - it's not veggie, but I find it has lots of useful recipes and they can often be modified and used as base recipes. Also making lots of bread lately - so Artisan Bread in 5 Minutes a Day. Borrowed the healthy bread one, bought the regular one - I like the regular one better.

[OakLeaf]

Lorna Sass. Once you get the hang of beans in the pressure cooker (and have her charts for reference), you can adapt all kids of recipes.

[abejita]

I just tried black beans in my pressure cooker. They tasted great, but a lot of them split...but was making black bean burgers, so it really didn't matter.

Hubs and I went from having meat every night, to seafood once, meat (chicken, beef, pork, lamb) once or twice and veg four times a week. Although, I am not particularly strict on my vegetarian criteria...Pasta with prosciutto is ok, LOL!

I love to cook and get many of my recipes from epicurious.com and a host of foodie mags that show up at my house every month, but they are a little short on veg meals.

[shootingstar]

Recipes from a non-profit sports organization, which includes some vegetarian:

http://www.sportmedbc.com/recipesAll.php

[OakLeaf]

I just tried black beans in my pressure cooker. They tasted great, but a lot of them split...

Most of the splitting happens if you use a quick method to release the pressure ... especially if you haven't soaked the beans in advance.

If you're used to using a quick-release method, try reducing the cooking time by 4 minutes and letting the pressure come down naturally. Hardly any beans split when I do it that way. And I always soak them. At a minimum I'll start them in the morning, usually overnight.

[Thorn]

Although, I am not particularly strict on my vegetarian criteria...Pasta with prosciutto is ok, LOL!


Just claim to be Spanish :rolleyes: In is joked that in Spain, bacon is a vegetable as you'll often find bacon in the "vegetarian" bean soup. For some to cook without it, is like me telling them not to use oil. It is a kitchen staple.

Despite having more cookbooks than most people have books in their house, I still find that I rely most on my Moosewood and Horn of the Moon books. I like food with a lot of flavor and some cookbooks are just too bland for me even after doubling or tripling the herbs and spices.

I dabble in the kitchen and make soups for lunches, but DH is the chef in the house. He spends a lot of time perfecting recipes (me, I toss stuff together and if it is good, I'm happy, but I know I'll never get it right again). He tends to spend a lot of time surfing the web and combining recipes. So, no one good source.

He'll also adapt meat recipes. There was a cooking school show on the Food Channel and the students were taught Chocolate Chicken. It was a baked dish and he adapted it using seitan (mmmm). Another show had a pepper encrusted something with a flavorful brandy-based sauce. Turns out you can pepper encrust tofu and it tastes pretty good.

As long as the recipe is not a simply cooked meat, if it sounds good, adapt it.

[softthings]

vegweb.com

[abejita]

We kind of just wanted to eat less meat, not really avoid it like the plague. So chicken stock is fine, bacon, prosciutto...stuff like that.

I requested many of the books mentioned here from the library. I look forward to going through them!

[owlgirl]

I like 101cookbooks.com, all the recipes are vegetarian and make my mouth water just looking at the pics! I've made a lot of things from it and all are great. The savory zucchini cheesecake is quite wonderful.

[blumensh]

The vegetarian times website has a lot of good vegetarian recipes.

[Becky]

I like the Moosewood Low-fat cookbook. I made their lentil salad last night, and it was excellent.

[shootingstar]

Just claim to be Spanish :rolleyes: In is joked that in Spain, bacon is a vegetable as you'll often find bacon in the "vegetarian" bean soup. For some to cook without it, is like me telling them not to use oil. It is a kitchen staple.

Despite having more cookbooks than most people have books in their house, I still find that I rely most on my Moosewood and Horn of the Moon books. I like food with a lot of flavor and some cookbooks are just too bland for me even after doubling or tripling the herbs and spices.

I dabble in the kitchen and make soups for lunches, but DH is the chef in the house. He spends a lot of time perfecting recipes (me, I toss stuff together and if it is good, I'm happy, but I know I'll never get it right again). He tends to spend a lot of time surfing the web and combining recipes. So, no one good source.

He'll also adapt meat recipes. There was a cooking school show on the Food Channel and the students were taught Chocolate Chicken. It was a baked dish and he adapted it using seitan (mmmm). Another show had a pepper encrusted something with a flavorful brandy-based sauce. Turns out you can pepper encrust tofu and it tastes pretty good.

As long as the recipe is not a simply cooked meat, if it sounds good, adapt it.


Adaptation is the spice of life, a healthy life. I'm not vegetarian, just eat a whole lot less meat. I didn't realize how little meat I ate (or shall I say, reduced gradually over past 2 decades) until we went to Europe this summer. In some areas, it was just tough to get diverse, healthy veggie dishes without paying an arm and a leg.

I do have a Moosewood cookbook, an earlier edition. It's been gathering dust for awhile.

I just fall back on his salads which he's good at making off the top of his head and also I rely on making veggie dishes and their variations from family/childhood memory plus a few recipes tried over the years that have mutated into 3-5 different delicious versions.

These magazine websites have some vegetarian alternatives (but also meat in other cases):

Eating Well
Cooking Light

I will admit that we use on average yearly...about less than 10 recipes. The rest we just take off from established recipes and invent.

[arielmoon]

vegweb.com

Love Vegweb!

[smilingcat]

Moosewood cookbook from the late '70s
Laurel's Kitchen.

If you are overrun with zucchini or other kinds of squahs try zucchini pancake for dinner. ITS THAT TIME OF THE YEAR!!! And lock your car else you may find a sack full of zucchini clubs c/o your neighbor!!

1 whole egg
egg white of one egg
2 TBS of vegetable oil
2TBS of goat cheese

1/3 cup minced yellow onion
1 clove of garlic minced
1/2 cup AP flour
1tsp baking powder
1-1/2 cup shredded squash (squeeze out excess liquid)

mix together first four ingredients. add the remaining ingredients. Mix until its all together. Don't over mix.

heat skillet preferably a cast iron. coat the skillet with light layer of oil. drop in the batter and spread it out until its about 1/4 inch thick. cook both sides like a pancake.

Serve with salsa or with ketchup.

Other simple veggie dish we like are: flafal, Indian Samosa.

[marjoriealice]

Anyone have a good tofu recipe? I bought some extra firm tofu to make a recipe I found for vegetarian buffalo wing wraps. I cut the tofu up into little cubes and fried until crispy. The wraps were great but I have a lot of crispy tofu cubes left over and wanted to do something else with them.

[katluvr]

I want the buffalo wrap recipe, I have been craving buffalo wings for days!

[marjoriealice]

I must put in a little disclaimer first... My sister who lived in Upstate New York for years says these are not like real wings, however, I have never lived east of Denver and think they are yummy. So if you're a purist you might not want to try these.

A friend of mine made this up, so the measures are approximate, just make as much as you want to eat.

Ingredients:
Tofu extra firm
Whole wheat tortillas
lettuce or salad mix
Franks Hot Sauce
Sweet BBQ sauce (such as Sweet Baby Rays)
Blue cheese crumbles
Blue cheese salad dressing (I use Litehouse Original)
Toasted chopped pecans

Directions:
Cut tofu into 1 cm dice and fry until crispy drain on paper towels.

While tofu is frying mix Franks and BBQ in a bowl Start with 2 TB BBQ and 1 TB Franks, Adjust to taste. When tofu is done and drained add to the bowl and mix to coat.

Warm tortillas, top with tofu, sprinkle with blue cheese crumbles and toasted pecans, add some lettuce and blue cheese dressing. Wrap and enjoy.

[katluvr]

I am sure there is a better thread than this...but I am still struggling w/ getting my protein in with out all the extra calories AND not eating cheese with every meal! Duh!
I probably should prepare some tempheh and/or tofu to be able to throw into my salads and such to get my protein. Other thoughts, recommendations. I still worry I am too low on protein somedays! Plus I still need to drop a few pounds.

Thanks

K

[Atlas]

Katluvr - I find that if I bake a bunch of tofu at once I can get all the work out of the way and then add it to different things throughout the week. Spring rolls, salads, delicious bowls, snacking. I usually do either Asian or Italian inspired baked tofu. The Asian one has soy sauce, rice vinegar, sriracha, ginger, and garlic. The Italian one is balsamic or red wine vinegar, olive oil, herbs, salt, and garlic. Don't have any exact measurements but there are lots of recipes out there.

Our favorite current meal is a quinoa bowl. Quinoa, baked tofu or beans, fresh veggies and a tahini or cashew butter sauce. Just clean, fresh food and has lots of protein from the quinoa and tofu/beans.

[KnottedYet]

I recently bought "Veganomicon, the Ultimate Vegan Cookbook," by Moskowitz and Romero.

Not a vegan. Not a vegetarian. Omnivore. More red meat, more better. Not much into grains. I guess I'd fit pretty well into the paleo diet, 'cept I looooove cheese.

Anyway, though I'm not a vegan by ANY stretch of the imagination, I love this cookbook. It is clever, creative, and has utterly mind-blowingly good recipes.

Tofu isn't the world's greatest source of non-dead-animal protein. If you can tolerate whey, how 'bout jumping into some smoothies made with a hearty scoop of whey powder? They are quite satisfying, and much lower fat than cheese at every meal. Eggs are also amazingly satisfying, and since commercial eggs have never been within sniffing distance of a rooster, no moral issue there. I try to buy my eggs (like my meat) from humane sources. They may cost a bit more, but it is worth it to me.

[RadicalEdward]

Commonsense Vegetarian Cookbook
300 recipes, all of them very good - and there's no point where any of the meals require a faux-meat replacement
Just good meals, all of which just so happen to be made with only vegetables

Have you looked at the smoothie option? I found that to be a really easy way to increase proteins without the extra calories - spirulina is awesome stuff for smoothies and juices

[Atlas]

Eggs are also amazingly satisfying, and since commercial eggs have never been within sniffing distance of a rooster, no moral issue there.
Just a side note - this isn't why vegans don't eat eggs. It has to do with the layers eventually being slaughtered and all the male chicks being crushed to death because they don't lay eggs.

Back to the topic - Veganomicon is an awesome cookbook. Isa Chandra Moskowitz's new one, Appetite for Reduction is also great. It's generally low-fat but more than that it's all veggies, whole grains, beans, and a few recipes with soy. It's what kicked off our bowl obsession.

[KnottedYet]

Just a side note - this isn't why vegans don't eat eggs. It has to do with the layers eventually being slaughtered and all the male chicks being crushed to death because they don't lay eggs.

Back to the topic - Veganomicon is an awesome cookbook. Isa Chandra Moskowitz's new one, Appetite for Reduction is also great. It's generally low-fat but more than that it's all veggies, whole grains, beans, and a few recipes with soy. It's what kicked off our bowl obsession.

I thought vegans didn't eat eggs because they are an animal product. And vegans don't consume any form of animal product.

I thought vegetarians, on the other hand, consume animal products that don't involve killing the animal. Therefore, unfertilized eggs would presumably be "safe" for a vegetarian, because the egg didn't "die."

Katluvr mentioned she was eating cheese, so I made the assumption she was looking for vegetarian protein options, not necessarily vegan ones.

[VeganBikeChick]

Back to the topic - Veganomicon is an awesome cookbook. Isa Chandra Moskowitz's new one, Appetite for Reduction is also great. It's generally low-fat but more than that it's all veggies, whole grains, beans, and a few recipes with soy. It's what kicked off our bowl obsession.


I totally agree. Another great one is "Appetite for Reduction", Isa's newest cookbook. Low-cal recipes without sacrificing flavor or including artificial anything, with ingredients that can be found almost anywhere.

[Atlas]

Knotted - you are right. Sorry, I got onto the vegan track because of Veganomicon. Which reminds me I need tempeh to make the sushi rolls from there for dinner.

[KnottedYet]

Knotted - you are right. Sorry, I got onto the vegan track because of Veganomicon. Which reminds me I need tempeh to make the sushi rolls from there for dinner.

No problem!

I've got tempeh, I haven't tried the sushi roll recipe. Oooh, maybe I'll do it this weekend... :p