Vegetarian/Vegan Recipes

[deliciouspear]

I am not vegetarian, but DH and I often cook veg meals. I highly reccomend the cookbook Simple Vegetarian Pleasures by Jeanne Lemlin. It is great! Every recipe we have tried (and we have tried many) was truly simple and delicious! Some are quite decedant (read not low fat). The menus from this book have been big hits at our dinner parties.

The recipies are simple in the sense that they have minimal ingrediants and are not difficult to prepare, however some are a bit more time consuming due to chopping time.

She also has a book called Quick Vegetarian Pleasures which we like too.

Also, one of my favorite vegetarian tips is to freeze tofu. Freezing (subsequently defrosting) tofu gives it a different texture that works very well as a meat substitute. It takes on a more firm and very spongy texture and really soaks in the flavors that you add. Great for veg chili or BBQ tofu!

 

[canuk-gal]

HI:

Grilled Tofu with Fire-Roasted Vegetables

1 pks. firm tofu, wedged
1/4c. teriyaki sauce
1 tsp. fresh grated ginger
1 sweet red pepper, stemmed seeded and sliced
1 large purple eggplant, sliced
1 large red onion
1 lemon, sliced
EVOO and balsamic vineagar
salt, pepper, garlic and fresh cilantro

-Cut tofu in wedges. Marinate in teryaki and ginger for one hour. Turn several times.
-Cut sweet peppers in slices. Slice eggplatn crosswise, discadring the stem. Stem and peel onion and cut into 6 wedges.
-Slice one lemon
-Heat grill to med-hot. Place all veggies, lemon slices and tofu on the grill (helps if the grill is oiled). Grill veggies until tender and well marked. Remove and place on platter, with lemon on tofu wedges.
-Mix equal parts EVOO na dbalsamic vinegar, add salt and pepper to taste. Chop cilantro to taste. Drizzle generously over grilled tofu and veggie and serve.

cheers--Sharon

 

[KimberlyH]

DH made this recipe from the NYTimes for dinner last night, minus some of the EVOO because it''s just too much it was absolutely delicious served over pasta (Here''s the link, too: http://www.nytimes.com/2007/08/29/dining/291mrex.html?n=Top%2fReference%2fTimes%20Topics%2fSubjects%2fR%2fRecipes):

Recipe: Eggplant, La Tavernetta Style
Time: About 30 minutes

2 pounds eggplant of any variety, the smallest you can find

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

3 cloves garlic, slivered

12 good cherry tomatoes, halved, or a couple plum or medium-size regular tomatoes, cored and chopped

1 cup roughly chopped basil leaves.

1. Cut eggplant into pieces about an inch or two long and no more than a half-inch wide; each piece should have a bit of skin and a bit of flesh. (If eggplant are small, cut them first in long strips, then cut them crosswise. If large, you may end up discarding or reserving the fleshy, seedy center.)

2. Put 1/3 cup oil in a skillet over medium heat; a minute later add eggplant. Cook, stirring occasionally, and seasoning with salt and pepper until very soft, about 20 minutes.

3. Meanwhile, put remaining oil in a small saucepan over medium-low heat. Add garlic and cook until it colors slightly. Add tomatoes and about 2/3 of the basil, raise heat to medium, and cook, stirring occasionally, until mixture is saucy, about 15 minutes. Season with salt and pepper.

4. When both sauce and eggplant are done, combine them. Serve hot, warm or at room temperature, or over pasta, garnished with remaining basil.

Yield: 2 to 4 servings.

We had brocolli rabe, yummy for the tummy, again -some of the EVOO, on the side (another link: http://www.nytimes.com/2007/08/29/dining/292mrex.html?n=Top%2fReference%2fTimes%20Topics%2fSubjects%2fR%2fRecipes):

Recipe: Broccoli Rabe (Friarielli)

4 tablespoons extra virgin olive oil

2 or 3 garlic cloves, peeled and slivered

3 or 4 dried chilies

2 pounds broccoli rabe, trimmed of stalks over 1/8 inch thick, washed and left wet

Salt and pepper.

1. Put oil in a skillet over medium-low heat and add garlic and chilies. When they sizzle and garlic begins to color, add broccoli rabe all at once.
2. Cook, stirring occasionally, until broccoli rabe is very tender, 10 to 15 minutes; if stalks are thick, you may have to add a few tablespoons of water to let them cook all the way through, but keep this to a minimum. Remove chilies before serving, if you like.