What's new
Fantasy Football - Footballguys Forums

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Vegetarian Recipes and Discussion Thread (1 Viewer)

Baked falafel recipe

rehydrate 1 cup of dried chickpeas in 3 cups water for 4-12 hours. Drain

Combine chickpeas, an onion, quartered, some garlic cloves,  a cup of fresh parsley, a little olive oil, salt, pepper and a good amount of ground cumin, and coriander in a food processor. Use a rubber spatula to get stuff down from the sides on occasion. 

In a bowl, mix this proto falafel with flour and possibly a dash of extra oil to be able to form patties one half inch thick.

On a baking pan lined with baking paper, drizzle a good amount of veg oil using a brush to spread it more or less evenly

place the patties on the baking paper, place in oven for 20-25 minutes, flip and give it another 15 minutes

Serve with the usual diced tomato, cucumber, red onion and lettuce

Add a dressing you like when you stuff it in a tortilla or a pita bread

 
-fish- said:
Also made this.  I reduced the black beans by half and added some tomato paste because the chili seemed a little thin.   Also, next time I would probably put the sweet potato in the oven for 5-10 minutes first before adding it.  
Click to expand...
Pre-roasting or pan searing sweet potatoes (or potatoes in general) really helps a dish.  It brings out a little more sweetness but more importantly adds some texture that can be lacking in meatless cooking.

 
Eephus said:
This vegetarian cassoulet recipe sounds pretty good.  I like the flavors that result when you cook aromatic vegetables in a roux.  I'm considering doing it with lentils instead of cannellini beans.
Click to expand...
I made this for Meatless Thursday substituting puy lentils for the cannellini beans and leeks for the celery.  I reduced the cooking time because lentils cook faster; the squash would have been mush if it had spent two hours in the oven.  The roux and mirepoix involved some prep but it's not too bad if you can multitask dicing the aromatics while stirring the roux. 

It was good but the sweetness of the butternut squash was a little too forward.  The next time I'll use more mushrooms and a more neutral tasting squash.  The lentils were terrific. 

 
Meatless Thursday time again.  Tonight's dish pushes the envelope on vegetarian but still qualifies as meatless.

Necessity is the mother of a lot of recipes.  In this case, I had a couple of hardboiled eggs I needed to use and a half container of sour cream left over from Xmas cookies.  So I found a recipe for this meatless Rakott Krumpli a variation on a famous Hungarian specialty.  I mixed some dijon mustard in with the sour cream and seasoned the caramelized onions differently but otherwise stuck with the script.  Served it with sauerkraut.

It was satisfying peasant comfort food in spite of (or because of) approximately a million calories per serving.  I might make it again as a side dish but I'm not a big sour cream guy.

 
I've continued meatless Thursdays in 2020 but have generally stuck to familiar favorites like curries, stir fries and pasta dishes.  The only real failure was jackfruit in a barbecue sauce.  The jackfruit texture was just weird and it lacked the savoriness to temper the vinegar in the sauce.

Tonight I made a Lebanese lentil and rice dish called Mujadara.  I combined parts of two recipes and came up with a crowd pleaser.  The spicing was fragrant but didn't overpower the earthiness of the lentils.  The leeks added a nice texture; I wish I had another one throw in there.  But the star of the dish was the lemon soaked raisins which added something unique.  It's been added to the official meatless Thursday rotation.

 
Eephus said:
I've continued meatless Thursdays in 2020 but have generally stuck to familiar favorites like curries, stir fries and pasta dishes.  The only real failure was jackfruit in a barbecue sauce.  The jackfruit texture was just weird and it lacked the savoriness to temper the vinegar in the sauce.

Tonight I made a Lebanese lentil and rice dish called Mujadara.  I combined parts of two recipes and came up with a crowd pleaser.  The spicing was fragrant but didn't overpower the earthiness of the lentils.  The leeks added a nice texture; I wish I had another one throw in there.  But the star of the dish was the lemon soaked raisins which added something unique.  It's been added to the official meatless Thursday rotation.
Click to expand...
Mujadara looks like a recipe I've danced all around.

 
Last edited by a moderator:
has anybody worked with chickpea flour? is it a str8up replacement for wheat flour or is it limited and/or need extra love?

 
I always get asked for this recipe.  And every time I make it I am reminded that I don't make it often enough.  Makes a lot but freezes well.

Minestrone Soup

Ingredients:

3 cloves garlic, chopped

2 cups onions, chopped

5 carrots, sliced

3 parsnips, sliced

4 cups vegetable broth

1 29 oz. can stewed tomatoes

1 14.5 oz. can tomato sauce or puree

1 14.5 oz. can garbanzo beans drained and rinsed

1 14. oz. can kidney beans with juice

2 cups fresh or frozen cut green beans

2 cups spinach leaves, rinsed (or 9 oz. frozen box with liquid)

1 TBSP chopped oregano

2 TBSP chopped fresh basil leaves

Salt and pepper to taste

Directions:

Combine all ingredients in a large pot and bring to a boil.  Reduce heat to low and simmer uncovered for 3 to 4 hours stirring occasionally.

 
Last edited by a moderator:
I bought broccolini at the farmer's market yesterday and cooked this as a main.  Finding farro took some doing but it was worth the effort.   The texture was a lot like wheat berries so I could have substituted those.

The recipe is written as a make ahead dish but I skipped steps 7 & 8 and cooked it covered for 30-40 minutes since it wasn't at refrigerator temperature.  Instead of blanching the broccolini I roasted it along with some quartered mushrooms in the same oven as the farro and beans.  It all came together nicely at the final stage with the tomatoes, broccolii, mushrooms and Parmesan went in.

 
If anyone misses cheese, this stuff is fantastic. I've been using it as a dip and also on black bean tacos. Two thumbs way up. I get it at Target but I'm told Costco sells it too (we don't have one)

They also have a Buffalo flavored one but I thought it was kinda meh. Maybe I've been spoiled with buffalo sauce here in upstate NY. 

 
Bumping this thread, I have a few great new recipes to post later... 

For tonight, anyone experienced with bok choy? We bought a bunch on the weekend and looking for the best way to use it - thinking probably a stir fry like this. We have a bunch of oyster mushrooms as well and seems like they'd give it a decent texture and flavour (that recipe uses ####ake), probably throw some eggplant in these as well since we have one that needs to be used up.

 
Eephus said:
I bought broccolini at the farmer's market yesterday and cooked this as a main.  Finding farro took some doing but it was worth the effort.   The texture was a lot like wheat berries so I could have substituted those.

The recipe is written as a make ahead dish but I skipped steps 7 & 8 and cooked it covered for 30-40 minutes since it wasn't at refrigerator temperature.  Instead of blanching the broccolini I roasted it along with some quartered mushrooms in the same oven as the farro and beans.  It all came together nicely at the final stage with the tomatoes, broccolii, mushrooms and Parmesan went in.
Click to expand...
This looks good.  FYI, Trader Joe's always sells farro.  When I went 100% WFPB last year it was one of my staple items.  Adds a satisfying texture and tastes good.

 
Northern Voice said:
Bumping this thread, I have a few great new recipes to post later... 

For tonight, anyone experienced with bok choy? We bought a bunch on the weekend and looking for the best way to use it - thinking probably a stir fry like this. We have a bunch of oyster mushrooms as well and seems like they'd give it a decent texture and flavour (that recipe uses ####ake), probably throw some eggplant in these as well since we have one that needs to be used up.
Click to expand...
I was on a big ramen kick last year.  Brown rice ramen noodles, bok choy (sliced), mushrooms (oyster mushrooms would be perfect), green onions, and tofu.  Sometimes I would marinate the tofu in soy/miso/ginger/garlic/chili overnight.  I would alternate between shoyu and miso broths and would always add the mushrooms to the broth to add flavor.  

 
Northern Voice said:
Bumping this thread, I have a few great new recipes to post later... 

For tonight, anyone experienced with bok choy? We bought a bunch on the weekend and looking for the best way to use it - thinking probably a stir fry like this. We have a bunch of oyster mushrooms as well and seems like they'd give it a decent texture and flavour (that recipe uses ####ake), probably throw some eggplant in these as well since we have one that needs to be used up.
Click to expand...
The classic prep for bok choy (or choy sum) is to stir fry with ginger and garlic. I usually separate the leafy tops and throw them in last so they don't overcook. Oyster sauce can be added for saltiness and umami but it's not really necessary if you're adding mushrooms.

Bok choy is pretty neutral tasting so it can bring a crunchy texture to non-Asian dishes. I've sauteed it with garlic and finished it with basil and sun-dried tomatoes.

 
This was really good. The ginger definitely played well with everything. I followed Eephus advice and kept the leaves aside and put them in with some peeled carrot and the brown rice ramen at the end, so it ended up being a hybrid of the recipe I found and the suggestions in here. 

 
Northern Voice said:
This was really good. The ginger definitely played well with everything. I followed Eephus advice and kept the leaves aside and put them in with some peeled carrot and the brown rice ramen at the end, so it ended up being a hybrid of the recipe I found and the suggestions in here. 
Click to expand...
Looks like you had the little bok choy (aka baby bok choy or Shanghai bok choy) instead of the long ones with the white stalks.  You probably didn't need to separate the leaves with the little bok choy, usually just quartering them is enough.

Good thing you mentioned the carrots because I otherwise would have thought you put grated cheddar on top :bag:

 
Eephus said:
Making this vegetarian bulgogi tonight
Click to expand...
This was very good. Will definitely make again. It wasn't really bulgogi but the flavors were there and the mushrooms and fried tofu had good texture.

I substituted corn syrup for the brown rice syrup and grated an apple instead of a pear. I fried the ginger and garlic by itself for a minute instead of combining it raw in the sauce.

 
We did this Eggplant Parmesan last night and it was excellent. The three step dip worked perfectly with no eggs and the step of taking them out of the oven and frying for 2 minutes/side made it really really tasty (if a bit less healthy...). We had it on a mix of rotini, mung bean pasta strips and cauliflower to try to get a mix of protein/veg/yumminess and homemade marinara sauce.

 
Last edited by a moderator:
This morning I put a basic pot roast with carrots and potatoes in the crock pot. It's the last of the meat in my house. Reading your recipes, and checking many links caused a psychological crisis about my future physical crises. I turn 60 this year. Deterioration is inevitable. Diabetes is very strong in my family. All four grandparents, my mom, 2 siblings.

15-16 years ago, I was prediabetic-metabolic syndrome and obese. Motivated by Maurile here and the paleo craze, I dropped 100+ pounds and have kept it off. The last decade hasn't been about being paleo, just calorie restriction. I mostly eat what I want but I don't eat much, and I fast regularly. I say mostly because I would love to eat way more sweets, breads and grains, but it's just not a good idea.

I am thinking vegetarian, even vegan, is most likely the best way forward. But I am under Dr.'s orders to strictly monitor my glycemic load. Lots of eggs, bacon, chicken, beef, and fish make that easy. Being mostly grain free is also key. So reading your carby recipes concerns me. I'm just rambling again, but if any of you have thoughts or less carby recipes, I'm interested. 

A go-to for me during the weight drop was pretty simple and popular with those who tried it. Shredded cabbage tossed in a wok stir fry style in oilve oil until al-dente as a replacement for spaghetti. Family recipe Sunday gravy or other tomato sauce. Voila. But I did this with meat, often meatballs. When I am done with the pot roast left overs, I will make it with mushrooms as a meat replacement. 

 
Chaos Commish said:
This morning I put a basic pot roast with carrots and potatoes in the crock pot. It's the last of the meat in my house. Reading your recipes, and checking many links caused a psychological crisis about my future physical crises. I turn 60 this year. Deterioration is inevitable. Diabetes is very strong in my family. All four grandparents, my mom, 2 siblings.

15-16 years ago, I was prediabetic-metabolic syndrome and obese. Motivated by Maurile here and the paleo craze, I dropped 100+ pounds and have kept it off. The last decade hasn't been about being paleo, just calorie restriction. I mostly eat what I want but I don't eat much, and I fast regularly. I say mostly because I would love to eat way more sweets, breads and grains, but it's just not a good idea.

I am thinking vegetarian, even vegan, is most likely the best way forward. But I am under Dr.'s orders to strictly monitor my glycemic load. Lots of eggs, bacon, chicken, beef, and fish make that easy. Being mostly grain free is also key. So reading your carby recipes concerns me. I'm just rambling again, but if any of you have thoughts or less carby recipes, I'm interested. 

A go-to for me during the weight drop was pretty simple and popular with those who tried it. Shredded cabbage tossed in a wok stir fry style in oilve oil until al-dente as a replacement for spaghetti. Family recipe Sunday gravy or other tomato sauce. Voila. But I did this with meat, often meatballs. When I am done with the pot roast left overs, I will make it with mushrooms as a meat replacement. 
Click to expand...
When in doubt, just roast a ####ton of fresh vegetables coated with olive oil and seasoned with salt and pepper in the oven, somewhere between 400 and 425 - brocolli, cauliflower, zuchinni, sqaush, parsnips, mushrooms (I typically slow roast mushrooms totally dry at about 225), asparagus (be careful not to overdo them).  Arugula and Bok Choy too (and I extend this technique to greens and kale) Also, big fan of carrots Lyonnaise (I saute in butter, but surely olive oil will yield good results).  Just about any solid roasted veggie will substitute just fine for rice if you have a pot of beans handy.

Also, one of my favorite: ratatouille.  I don't really have a recipe, but in a large pot I pour a layer of tomato sauce (the good stuff) onto some hot olive oil and pinch of salt. and let it go for a few minutes to develop some flavor. Then add some chopped garlic and stir.  Then add the San Marzano's and simmer.  Meanwhile in a pan I saute all the vegebles on eat at time - eggplant, zuchinni, onion, mushroom, yellow squash, chiles (and toss into the pot. Add water, but keep it at stew like thickness).  Salt, season, and simmer.  I ususally load it up with the Aidells chicken/apple sausage too, but you can probably find a decent vegetarian meatball to throw at it.

A few more links from my favorite youtube cooking channel:

Rosemary Smoked Garlic Chickpeas

Beets - trust me on this one.

Sous Vide Cauliflower Steaks - have not tried these.

Moldavian Vegetable Braise - words cannot describe how good this is, but words can describe what a pita it is to make it.  It's worth it though.  Just be sure to double or triple the recipe to make it worth your while. I had good luck freezing it.

ETA: some of the videos have issues with YouTube discontinuing annotations where the chef lists oven temps and how long to cook.  I've got the details trapped in some convoluted XML files if you want them.

 
Last edited by a moderator:
Mister CIA said:
Also, one of my favorite: ratatouille.  I don't really have a recipe, but in a large pot I pour a layer of tomato sauce (the good stuff) onto some hot olive oil and pinch of salt. and let it go for a few minutes to develop some flavor. Then add some chopped garlic and stir.  Then add the San Marzano's and simmer.  Meanwhile in a pan I saute all the vegebles on eat at time - eggplant, zuchinni, onion, mushroom, yellow squash, chiles (and toss into the pot. Add water, but keep it at stew like thickness).  Salt, season, and simmer.  I ususally load it up with the Aidells chicken/apple sausage too, but you can probably find a decent vegetarian meatball to throw at it
Click to expand...
don't forget the basil

 
Chaos Commish said:
I am thinking vegetarian, even vegan, is most likely the best way forward. But I am under Dr.'s orders to strictly monitor my glycemic load. Lots of eggs, bacon, chicken, beef, and fish make that easy. Being mostly grain free is also key. So reading your carby recipes concerns me. I'm just rambling again, but if any of you have thoughts or less carby recipes, I'm interested. 
Click to expand...
The key, I would suggest is loving beans, lentils, chickpeas, oats, nuts and the like (you'll notice they come up in here a lot). If you're halfway decent in the kitchen, they're pretty easy and you can do a lot with them. I was a meat at every meal guy and I honestly don't miss it at all but meals now do take more seasoning and spicing, it's not as easy as meat imo. 

 
I just plowed through a dozen or so ratatouile recipes on youtube (I searched on "ratatouille stew" so as to filter out the baked dishes).  Everyone has a different technique. Blaze your own trail.

 
Chaos Commish said:
This morning I put a basic pot roast with carrots and potatoes in the crock pot. It's the last of the meat in my house. Reading your recipes, and checking many links caused a psychological crisis about my future physical crises. I turn 60 this year. Deterioration is inevitable. Diabetes is very strong in my family. All four grandparents, my mom, 2 siblings.

15-16 years ago, I was prediabetic-metabolic syndrome and obese. Motivated by Maurile here and the paleo craze, I dropped 100+ pounds and have kept it off. The last decade hasn't been about being paleo, just calorie restriction. I mostly eat what I want but I don't eat much, and I fast regularly. I say mostly because I would love to eat way more sweets, breads and grains, but it's just not a good idea.

I am thinking vegetarian, even vegan, is most likely the best way forward. But I am under Dr.'s orders to strictly monitor my glycemic load. Lots of eggs, bacon, chicken, beef, and fish make that easy. Being mostly grain free is also key. So reading your carby recipes concerns me. I'm just rambling again, but if any of you have thoughts or less carby recipes, I'm interested. 

A go-to for me during the weight drop was pretty simple and popular with those who tried it. Shredded cabbage tossed in a wok stir fry style in oilve oil until al-dente as a replacement for spaghetti. Family recipe Sunday gravy or other tomato sauce. Voila. But I did this with meat, often meatballs. When I am done with the pot roast left overs, I will make it with mushrooms as a meat replacement. 
Click to expand...
Look into these two doctors and their books: 

Michael Greger(spelling?)

Joel Furhmann

Just remember, it isn't just about weight. Coronary disease/artery clogging is a main issue and these two doctors really know their stuff.

 
i unearthed a pretty good vegan brownie recipe.  3/4 cup sugar.  1/2 cup oat flour.  6 tbsps ground flax.  1/2 tsp each salt and baking powder.  1/2 cup cocoa powder.  combine all in bowl and mix.  in a bowl, combine 1 cup vegan chocolate chips, 1/2 cup water and tsp vanilla and microwave 45 seconds.  stir and microwave another 30 till decently smooth.  add liquid to dry and add a tbsp or 2 of oil, i use olive.  combine thoroughly.  oven to 350.  pour into 9 inch pan, use parchment.  bake for about 22-25 minutes and test with toothpick.  let rest and cut into squares.

 
Chemical X said:
i unearthed a pretty good vegan brownie recipe.  3/4 cup sugar.  1/2 cup oat flour.  6 tbsps ground flax.  1/2 tsp each salt and baking powder.  1/2 cup cocoa powder.  combine all in bowl and mix.  in a bowl, combine 1 cup vegan chocolate chips, 1/2 cup water and tsp vanilla and microwave 45 seconds.  stir and microwave another 30 till decently smooth.  add liquid to dry and add a tbsp or 2 of oil, i use olive.  combine thoroughly.  oven to 350.  pour into 9 inch pan, use parchment.  bake for about 22-25 minutes and test with toothpick.  let rest and cut into squares.
Click to expand...
Here is a no processed sugar no bake brownie recipe:

1 Cup Walnuts

1 1/3 Cup pitted dates

1/2 Cup Almond butter

1/2 Cup unsweetened cocoa powder

1/2 Cup crushed pecans

Put Walnuts and dates in a food processor and brind until finely ground.  Add the almond butter and process until well mixed.  Add the cocoa powder and pulse to mix well.  Put into a 8 inch square baking pan.  Use your fingers to press the mixture evenly into pan.  Sprinkle the top with the pecans and press those into the brownies.  Cover and refrigerate for at least 1 hour.

How not to die cookbook - Dr Michael Greger

 
Been doing a lot of cooking on the weekends again. This past weekend, we made these Black Bean Tortas from the Thug Kitchen cookbook. Really simple and really tasty. Basically just seasoning, cooking and mashing some black beans, creating a DIY sauce (could use a store bought chipotle or whatever) and serving on some nice fresh rolls with avocado, red onion, tomato. Had them for lunch on Sunday and again yesterday.

We ended up with a whole bunch of Sriracha sauce after it was unavailable for a while and we bought it once it was "back"... on more than one occasion (accidentally), so we did a sriracha mayo as the sauce.

 
You must log in or register to reply here.

Similar threads

NCCommish
Some recipes for type 2 diabetics
Replies
36
Views
2K
NCCommish
NCCommish
offdee
Aging Men: what I do to feel better and younger (comment, critique, question, flame away)
6 7 8
Replies
368
Views
23K
steelerfan1
steelerfan1
timschochet
Classic Album Discussion Thread: The Kinks-Lola Versus Powerman and the Moneygoround, Pt. 1
107 108 109
Replies
5K
Views
132K
rockaction
rockaction

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)
Back
Top