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lindydiva
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PostSubject: Meatless?   Wed Feb 06, 2008 1:21 pm

It is Lent, after all. (And I'm trying to save money and also to stop eating a lot of red meat.)

What are some of your recipes?

Here's one of mine:

Oven-Roasted Vegetables

carrots
onions
parsnips or turnips
potatoes
garlic
very thin slices of lemon

Smash and peel the garlic cloves, peel the vegetables, and chop into fairly uniform pieces. Toss in good olive oil and sprinkle with sea salt & freshly ground pepper.

Roast in a single layer in a heavy pan at about 350F for 30 - 40 minutes or until beginning to brown. Add lemon slices and cook another 15 or 20 minutes, everything is browned.

Delicious hot or cold. The leftovers are good in soup or for a salad.
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Ali
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PostSubject: Re: Meatless?   Wed Feb 06, 2008 2:01 pm

Good old fashioned potato scallop. I've not made this is ages so thanks for the nudge Lindy!

4 cups sliced peeled potatoes , about 6 medium spuds
1/2 cup chopped onion
2 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 1/2 cups hot milk
1 cup shredded Cheddar cheese, if you want

In greased 10-cup baking dish, layer about one quarter of the potatoes. Sprinkle with one-quarter of the onion, flour, salt and pepper; dot with one-quarter of the butter. Repeat layers three more times. Pour in milk. Top with cheese (if using) during the last half-hour of baking.

Bake, covered, in 350F oven for about 1-1/2 hours or until tender; remove lid during last half-hour to allow top to brown lightly.
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kamikat
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PostSubject: Re: Meatless?   Wed Feb 06, 2008 5:43 pm

here's my favorite Lenten soup, totally vegan
Creamy Potato and Leek soup

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 - 6.
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lindydiva
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PostSubject: Re: Meatless?   Wed Feb 06, 2008 5:51 pm

That sounds amazing.

Everyone's coming up with great stuff!
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Ali
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PostSubject: Re: Meatless?   Thu Feb 07, 2008 6:11 am

Yum! I LOVE leeks.
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lindydiva
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PostSubject: Re: Meatless?   Thu Feb 07, 2008 10:06 am

Here's what I did last night to make tuna salad, instread of my old full fat mayo & dijon with salt & pepper.

1 can water pack tuna
2 tbl. low-fat Helmann's
2 tbl. 2% yogurt
2 thin slices yellow onion, diced very fine
1 carrot, grated
3 rings of red bell pepper, chopped fine
dash of salt
about 3 grinds of pepper
1/2 tsp. dijon mustard
1/2 tsp. horseradish

It was really good, and I am definately doing it again. The leftovers will go over greens for my lunch on Friday.
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Kittenwithawhip
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PostSubject: Re: Meatless?   Wed Feb 13, 2008 12:29 pm

I can help! My husband is vegetarian so I'm always rounding up new meatless dishes. Seitan is one of the best and there are hundreds of recipes for it. The only problem is that it calls for two weird ingredients, Vital Wheat Gluten and Nutritional yeast, but you can get them both at any health or natural foods store. After that, though, it's a snap.


[size=12] Basic Seitan





1/2 Cup Vital Wheat Gluten

1/2 cup water




Mix quickly in a bowl
until it becomes elastic. Knead for 5 minutes and set aside. In a
large saucepan, boil up a mock meat flavored broth to go with your
prepared dough. Slice, tear, or cut pieces into boiling broth.
Reduce heat, cover and simmer for 50 - 60 minutes, stirring every ten
minutes, until the broth is gone. Use immediately in your recipe of
chpoice or cover and store in the refrigerator for 6 days or in the
freezer for six months. For chewier texture, bake the boiled seiten
at 350 on a lightly oiled baking dish for 30 minutes. Makes two
servings.




Broths


Sausage

2 cups water


2 tbsp soy sauce

1 Tbsp Nutritional Yeast

1 1/2 Tsp sugar

1 tsp Worcestershire sauce

1 tsp dried sage

1 tsp onion powder

1 tsp salt

1/2 tsp garlic powder

1/2 tsp ground black
pepper


1/4 tsp dried oregano

1/8 tsp red pepper flakes

1/8 tsp ground cloves

1 tsp liquid smoke





Ham

2 cups water

1/4 cup tamari

2 tsp worcestershire sauce

1 tsp liquid smoke

2 tsp nutitional yeast

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp ground black
pepper


1/2 tsp dried oregano

1/4 tsp dried sage




Chicken

2 cups water

1/4 cup nutritional yeast

2 tbsp soy sauce

1 tsp onion powder

1 tsp dried sage

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp celery seed







Beef

2 cups water

1/4 cup soy sauce

2 tsp worcestershire sauce

2 tbsp nutritional yeast

1 tsp onion powder

1/2 tsp cayenne pepper

1/4 tsp dried sage




Turkey

2 cups water

3 tbsp nutritional yeast

2 tbsp soy sauce

1 tsp worcestershire sauce

1 tsp onion powder

1/2 tsp salt

1/2 tsp dried sage

1/2 tsp thyme


These are great because you use the resulting seitan like meat. I glaze the turkey slices with apricot-orange glaze and bake them, my husband puts the sausage chunks on his pizza, and we both use the chicken in sandwiches and pan frying. Make sure you get nutritional yeast (the label will read about 250% of all RDA of everything) rather than brewers years (0% of everything) or baker's years ( too bitter.)


Maybe this helps and maybe it doesn't, but I recommend this version of seitan very highly because it's so easy to make and doesn't take hours in the oven like some others do.
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Kittenwithawhip
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PostSubject: Re: Meatless?   Wed Feb 13, 2008 12:33 pm

Another thing you can do is to put a block of tofu in the freezer for a day and then defrost it and sort of wring it out. The resulting texture is like the meat in McNuggets, and you can cut it up, season it, bread it and fry it like chicken nuggets too. Goes great with barbecue sauce.
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Kittenwithawhip
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PostSubject: Re: Meatless?   Wed Feb 13, 2008 12:40 pm

OKay it's me again. You got me going.

Stuffed mushrooms (A raw food recipe)


Filling
Soak a cup of sunflower seeds for 4 - 8 hours and strain. Put in a food processor with 2 Tablespoons water, 1 tablespoon minced onion, 1 tablespoon fresh lemon juice, 2 teaspoons fresh dill, parsley or basil, 1 clove of garlic, 1/4 teaspoon salt, a dash of pepper and 1/3 cup of soaked or oil-packed sun dried tomatoes. Process the snot out of them.

Meanwhile, take 4 Portobello mushrooms or a dozen button mushrooms, rinse them off and scoop out the stem and gills carefully, with a spoon. Place them in a bowl and sprinkle them with soy sauce. Marinate for 5 to 30 minutes, then stuff with the Sunflower Pate, arrange on a plate, and dress up with parsley springs.
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Kittenwithawhip
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PostSubject: Re: Meatless?   Wed Feb 13, 2008 12:48 pm

Peanut Sauce

1/2 cup peanut butter
1/4 cup water
1 Tablespoon fresh lemon juice
2 Teaspoons maple syrup
2 Teaspoons soy sauce
1 garlic clove, crushed
1/4 tsp grated fresh ginger
dash of cayenne and salt

Process until smooth in a food processor or blender.

This sauce goes very well with the chicken-fried tofu I mentioned above. It also goes into...


Raw Spring Rolls

2 Savoy or napa cabbage leaf
1/2 cup bean sprouts or shredded lettuce
1/2 cup grated or ribboned carrot
1/4 cucumber, julienned or ribboned
2 cilantro or fresh mint sprigs
1 1/2 tablespoons peanut sauce

Cut out the thickest part of the cabbage stem and lay the leaf flat on a cutting board with the inside facing up. Layer the sprouts, carrots, cucumber, etc, on the leaf, drizzle with the peanut sauce, and roll up, tucking in the ends as you go. Slice the rolls in half, and arrange on a plate with more peanut sauce for dipping.
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lindydiva
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PostSubject: Re: Meatless?   Wed Feb 13, 2008 12:54 pm

I don't care for most tofu or "meats"; they don't agree with me at all (have had some experience as a close friend is Vegan)...but I'll bet plenty of folks here can use these ideas. In fact, I'll pass them along to her, if it's okay with you!

The spring rolls and peanut sauce look wonderful. I love that kind of spring roll; there's a restaurant down the street that makes a similar one.
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Kittenwithawhip
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PostSubject: Re: Meatless?   Wed Feb 13, 2008 12:59 pm

They made you sick? Well that stinks, maybe you're allergic to something.


If all else fails, go with noodles. The peanut sauce can be tossed into noodles, or of course you can always do a pasta dinner.


I'll try to think of more.
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lindydiva
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PostSubject: Re: Meatless?   Wed Feb 13, 2008 1:02 pm

I used to make a peanut sauce for noodles, it's been ages; it's great with buckwheat noodles.

I'm still eating meats, but more moderately.
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Miss Roulette
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PostSubject: Re: Meatless?   Fri Feb 22, 2008 2:42 pm

Here is one of my favourite pasta dishes, although I've not made it for ages as a certain chap doesn't like aubergine.

Pennette in Padella

1 medium, firm and ripe aubergine
sea salt and freshly ground black pepper
4 tablespoons best-quality olive oil
3 tablespoons red wine
1 small onion chopped
1 garlic clove peeled and crushe
1 14oz can chopped tomatoes
10oz pennette or penne pasta
2 tablespoons double cream (I leave this out and it stills tastes lovely)
1 tablespoon finely chopped fresh oregano
1 tablespoon flat leaf parsley
Parmesan

1. Cut the aubergine into small cubes, sprinkle with sale, place in a bowl, cover and weight down. Leave for 15 minutes. Rinse the aubergine cubes well to remove salt and pat dry.

2. Heat the oil in a frying pan, add the aubergine and fry for 5 minutes until golden. Add the wine and simmer for 5 minutes, then season with salt and pepper.

3. Add the onion, garlic and tomatoes to the aubergine, bring up to the boil and simmer for 15 minutes (add a little water if necessary).

4. Cook the pasta in rolling, boiling salted water until al dente.

5. Just before serving the sauce, stir in the cream, oregano and parsley into the sauce, and check the seasoning.

6. Drain the pasta, toss with the sauce and heat through. Serve hot with the Parmesan speinkled on top.

This is from Truly Italian: Quick and simple vegetarian cooking by Ursula Ferrigno which has lots of very nice recipies.

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Kittenwithawhip
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PostSubject: Re: Meatless?   Fri Feb 22, 2008 2:56 pm

AHA! I remembered this recipe from Allrecipes. I've made it several times and it's AMAZING how much it looks and tastes like hamburger-based meatballs. It goes great over rice but I usually just wind up eating them by themselves, they're so mouthwatering and tangy.

Sweet and Sour "Meat" Balls


INGREDIENTS

For the sauce:

* 1/4 cup vegetable oil
* 1/4 cup distilled white vinegar
* 1 cup apricot jam
* 1 cup ketchup
* 1/4 cup minced onion
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 dash hot pepper sauce


For the meatballs:

* 5 eggs, beaten
* 1 cup shredded Cheddar cheese
* 1/2 cup cottage cheese
* 1/2 cup finely diced onion
* 1 cup chopped pecans
* 1 teaspoon dried basil
* 1/2 tablespoon salt
* 1/4 teaspoon sage
* 2 cups Italian seasoned bread crumbs


DIRECTIONS

1. To make Sweet and Sour Sauce: In a medium bowl combine the oil, vinegar, jam, ketchup, grated onion, salt, oregano and hot pepper sauce. Stir until well combined.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl combine the eggs, Cheddar cheese, cottage cheese, chopped onion, pecans, basil, salt, sage and bread crumbs. Mix well and form into 2 inch balls or patties. Place them in a 9x13 inch baking dish and cover them with sweet and sour sauce. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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Fancy That
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PostSubject: Re: Meatless?   Tue Jun 24, 2008 12:40 am

I'm vegan so everything I make qualifies here! And my roomie, who is my ex and loved my cooking when we were together, still gets the benefits of my love of cooking. He prefers to eat a vegetarian diet even though he doesn't declare himself one so I get to cook almost every night for an appreciative belly. This makes me happy.

I like to take simple, every day dishes that are classic standards so to speak and veganize them. And of course this means anyone can take them and adjust according to whatever they want to use in them.


Here's an easy veggie pot pie recipe.

Pie crust- enough for top and bottom of a eight inch pie pan. This is a very easy to find recipe.

Filling:
Approximately two cups cooked veggies- diced potato, diced carrots, chopped celery, diced broccoli, sliced squash and peas work well. I'm allergic to onions so there are none here, but I imagine you could
add them in the beginning, sauteed in olive oil and added to the
veggies.

And about two cups sage gravy.

To make gravy:
2 T oil
1/3 cup flour
1 T dried sage
1tsp marjoram and thyme
1 cup rice or soy 'milk' (I prefer rice)
1 cup veggie broth

Heat about two tablespoons oil in sauce pan. Add 1/3 cup flour and whisk into the oil, heating until you have a sort of paste. Remove from heat. In large measuring cup, mix one cup rice milk into one cup vegetable broth. Slowly add to flour and oil mixture, whisking as you go to ensure no lumps, until the liquid and flour/oil are completely mixed. Add to this sage, marjoram and thyme, and a pinch of salt and pepper. Whisk thoroughly and heat over medium heat. Allow this to thicken, stirring occasionally.

**

To make pie, simply spoon veggies into crust, add gravy, and cover with top crust. Slit to vent steam and cook at 425 degrees for about 20 minutes.

If using no pie tin, roll out about an eight inch round of crust. Set this on a cookie sheet covered with parchment paper, and spoon veg and gravy into center. Carefully fold over to make a crescent shaped pie. Seal the edges with a little water and fork tines. Put three slits in the top of each pie and cook at 425 for twenty minutes.
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