Maison Rustique
06-26-2007, 04:43 PM
(http://www.otwa.com/community/showthread.php?t=17399)
maison rustique Aug-30-04 06:40 PM
Vegetarian Recipes & Discussion
I don't think anyone here has posted that they are vegetarian, but some of these recipes can be adapted as such. I just posted one and will reference it here. :)
maison rustique Aug-30-04 06:41 PM
Mediterranean Greens
snowyegret1 Sep-01-04 08:54 PM
I am, I am! :) Thanks. Will open my recipe books, if you like. Might even post a blob of the day very now and then. ;)
maison rustique Sep-01-04 09:01 PM
Please do, snowy! While I'm not really a vegetarian, I often tend in that direction. When DH is traveling and I'm left on my own, it's generally non-meat/fowl/fish. I adore veggies, whole grains, & cheese. Yum! (I see Jim still hasn't added our yummy emoticon!) ;)
deanawo Sep-02-04 08:47 PM
We are meat eaters, but eat too much of it so I have been searching for some meatless main dishes. Here in the sticks we can't get tofu, etc - so many of the recipes I find I can't use. I will be watching this thread.
Also, anyone use soymilk? What does it taste like? Does it fare well when cooked ? As of this month my store is carrying it, but it is very expensive.
maison rustique Sep-03-04 02:03 PM
The only soy milk I have tried was vanilla flavored and it was pretty tasty. I can't speak for cooking with it, but can't imagine why not! Maybe someone else has some experience with it that they can share.
Ms. Chocolate Sep-03-04 02:32 PM
We have many, many vegetarian friends & I frequently make this pasta recipe
DITALINI WITH PESTO, BEANS, AND BROCCOLI RABE
with a couple of substitutions:
#1 I usually use bow-tie pasta instead of ditalini because it captures the sauce better
#2 Since I have no idea WHAT broccoli rabe is, let alone where to find it, I usually use broccolini or those very slender fancy frozen green beans (do NOT cook or defrost ahead of time) or in a pinch, regular broccoli.
How much pasta water you add back in at the end determines whether this is more like a pasta dish or a hearty soup.
Vegetarians who have tried this often ask for the recipe. :)
Ms. C.
Whitey Ford Sep-03-04 03:24 PM
One of my favorite vegetarian recipes: Cheese spinach walnut cassarole
Frozen chopped spinach, squeezed of excess liquid
Grated cheddar cheese
Walnuts
I use a loaf pan. Butter it and then layer the ingredients adding a little salt and pepper each layer, ending with a cheese layer. Sprinkle top with paprika or cayenne for a decorative effect. Bake at 350 for, oh, 20 minutes or so, till the cheesy top is lightly browned and bubbling.
Lasagne is good too. Instead of using hamburger meat, substitute spinach.
Babaganoush is a good vege appetizer:
Cut a couple of eggplants in half lengthwise. Put on baking sheet, skin side down. Bake in 350 oven about 45 min. Let cool. If there are a lot of seeds, scoop them out with a spoon. Scoop out the meat part into a food processor. Add salt, pepper, juice of a lemon and a few tablespoons of tahini (sesame seed paste) and a few cloves of garlic. (Don't be shy with garlic for this recipe) Process until smooth. Serve in bowl, garnished with a sprinkling of paprika and lemon wedges with toastd pita bread cut into triangles.
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maison rustique Aug-30-04 06:40 PM
Vegetarian Recipes & Discussion
I don't think anyone here has posted that they are vegetarian, but some of these recipes can be adapted as such. I just posted one and will reference it here. :)
maison rustique Aug-30-04 06:41 PM
Mediterranean Greens
snowyegret1 Sep-01-04 08:54 PM
I am, I am! :) Thanks. Will open my recipe books, if you like. Might even post a blob of the day very now and then. ;)
maison rustique Sep-01-04 09:01 PM
Please do, snowy! While I'm not really a vegetarian, I often tend in that direction. When DH is traveling and I'm left on my own, it's generally non-meat/fowl/fish. I adore veggies, whole grains, & cheese. Yum! (I see Jim still hasn't added our yummy emoticon!) ;)
deanawo Sep-02-04 08:47 PM
We are meat eaters, but eat too much of it so I have been searching for some meatless main dishes. Here in the sticks we can't get tofu, etc - so many of the recipes I find I can't use. I will be watching this thread.
Also, anyone use soymilk? What does it taste like? Does it fare well when cooked ? As of this month my store is carrying it, but it is very expensive.
maison rustique Sep-03-04 02:03 PM
The only soy milk I have tried was vanilla flavored and it was pretty tasty. I can't speak for cooking with it, but can't imagine why not! Maybe someone else has some experience with it that they can share.
Ms. Chocolate Sep-03-04 02:32 PM
We have many, many vegetarian friends & I frequently make this pasta recipe
DITALINI WITH PESTO, BEANS, AND BROCCOLI RABE
with a couple of substitutions:
#1 I usually use bow-tie pasta instead of ditalini because it captures the sauce better
#2 Since I have no idea WHAT broccoli rabe is, let alone where to find it, I usually use broccolini or those very slender fancy frozen green beans (do NOT cook or defrost ahead of time) or in a pinch, regular broccoli.
How much pasta water you add back in at the end determines whether this is more like a pasta dish or a hearty soup.
Vegetarians who have tried this often ask for the recipe. :)
Ms. C.
Whitey Ford Sep-03-04 03:24 PM
One of my favorite vegetarian recipes: Cheese spinach walnut cassarole
Frozen chopped spinach, squeezed of excess liquid
Grated cheddar cheese
Walnuts
I use a loaf pan. Butter it and then layer the ingredients adding a little salt and pepper each layer, ending with a cheese layer. Sprinkle top with paprika or cayenne for a decorative effect. Bake at 350 for, oh, 20 minutes or so, till the cheesy top is lightly browned and bubbling.
Lasagne is good too. Instead of using hamburger meat, substitute spinach.
Babaganoush is a good vege appetizer:
Cut a couple of eggplants in half lengthwise. Put on baking sheet, skin side down. Bake in 350 oven about 45 min. Let cool. If there are a lot of seeds, scoop them out with a spoon. Scoop out the meat part into a food processor. Add salt, pepper, juice of a lemon and a few tablespoons of tahini (sesame seed paste) and a few cloves of garlic. (Don't be shy with garlic for this recipe) Process until smooth. Serve in bowl, garnished with a sprinkling of paprika and lemon wedges with toastd pita bread cut into triangles.
All times are GMT -7. The time now is 03:42 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.