what's your best vegetarian recipe?

[miami]

My daughter decided that she (finally!) wants to be "more vegetarian" , but so far she has rejected my favorite veg recipes as being too spicy. Family favorites include veggie tempura, that good mushroom and spinach lasagna from CL, and baked potatoes with salsa and sauteed onions. I'd love to expand my repertoire, but I hate to spend hours simmering beans and grains only to have DD refuse to eat the dish! What are your favorite vegetarian dishes?

Thanks!

[gertdog]

This one is fresh in my mind b/c I made it this weekend, but it's delicious and a real tried-and-true recipe in our house. It also has a mild flavor that your DD might like. Great with biscuits, salad, and fruit. The soup is rich and creamy tasting, but not terribly high in fat overall.

Golden Cheddar Cheese Soup
recipe from Moosewood Restaurant Cooks at Home

2 tablespoons vegetable oil
1 cup chopped onions
1 medium carrot, thinly sliced
1 small yellow squash, thinly sliced
2 medium potatoes, scrubbed and thinly sliced
pinch turmeric
1/2 teaspoon freshly ground black pepper
2 cups vegetable stock or water
1 cup buttermilk or milk
1 cup grated cheddar cheese
salt to taste
minced scallions or chives, to garnish

Heat the oil in a stockpot. Add the onions and saute until translucent, about 5 minutes. Add the carrot, squash, potatoes, turmeric, and pepper. Saute 1 minute. Add the stock and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15-20 minutes. Stir in buttermilk.

Transfer soup to a blender and puree until smooth (usually takes 2-3 batches). Return to pot. Stir in cheese and reheat over medium-low until cheese is melted. Add salt to taste, and more buttermilk to thin the soup if desired.

Serve with scallions or chives sprinkled on top.

Serves 4-6 (4 in our house!)

[drloverde]

DH is a vegetarian so I have been cooking without meat of any kind for the last 7 years. Does your daughter eat fish and dairy?

I have made all kinds of diffferent things. First, you should check out adding qunioa to your diet - it is a great source of protein and it's very easy to make. You can buy it at Whole Foods or any health food store. I use it in place of pasta a lot so that we get more protein.

Here's a good shrimp recipte that I got from this BB:
Roasted Garlic Shrimp with Lemon
2-3 Tblsp. Extra Virgin Olive oil
1/2 tsp. red pepper flakes
1/2 tsp. Turkish oregano (dried)
1/2 tsp. Salt
1/2 tsp. fresh ground black pepper
about 8-9-10 (or was it 12?) cloves of garlic, coarsely chopped
1 pound of Large Shrimp, raw, shells on but de-veined(frozen, then thawed from Trader Joe's)

juice of 1/2 lemon
about 2 tblsp. chopped fresh basil

I preheated the oven to 425º, and tossed the first 6 ingredients together in a 9X13 pan (Olive oil through garlic) I roasted that in the oven for about 10 minutes, while I butterflied the shrimp (cut down their backs, laid them out semi flat with their shells still on underneath them. When the chopped garlic had roasted to a light golden color, I placed the shrimp in the pan shell side down, and spooned some of the garlic sauce over them. Back to the oven for 12 minutes, and they were rosted perfectly.
I squeezed over the juice of 1/2 lemon and tossed them together, then served topped with chopped fresh basil. These were peel-and- eat style, I spooned the flavored roasted garlic and olive oil sauce over the shrimp.

I served along with a tomato-basil bruschetta and a mixed field green salad with herbed viniagrette.


This is a fabulous scallop recipe too...also from this BB

BAKED SCALLOPS IN HERB SAUCE


2 pounds bay or sea scallops
6 tablespoons butter
4 shallots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon basil or tarragon
Salt
Pepper

Drain scallops. Leave bay scallops whole. Cut sea scallops in 2 or 3. Divide among 8 cups.

Melt butter in small pan. Add shallots. Cook 2 minutes until tender. Cool, then add garlic, parsley, chives, basil or tarragon, salt and pepper. Spoon butter over scallops, then seal each container tightly with foil. Can be prepared up to 6 hours ahead and refrigerated.

To complete, bake at 425º until scallops are opaque, 12 to 14 minutes. Do not overcook or scallops will be tough.


I also use www.epicurious.com for inspiration. Here are a few f my favorites:

In this one, I use vegetable stock instead of chicken...

AMY'S BASIL RISOTTO


This recipe can be prepared in 45 minutes or less.

2 1/2 cups packed fresh basil leaves
1/4 cup packed fresh sage leaves
1/2 cup freshly grated Parmigiano-Reggiano (about 1 1/2 ounces)
5 1/2 cups chicken broth (44 fluid ounces)
2 medium onions
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 cups Arborio rice (about 10 1/2 ounces)
1/2 cup dry white wine

In a food processor mince basil and sage with Parmigiano-Reggiano. In a saucepan bring broth to a simmer and keep at a bare simmer.

Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)

Remove kettle from heat and stir in herb mixture, remaining tablespoon oil, and salt and pepper to taste.

Serve risotto immediately.

Serves 6 as a first course or 4 as a main course.


Gourmet
July 1998

This is an outstanding polenta recipe that I substitue Morningstar Farms meatless bacon for the real thing...

BAKED POLENTA WITH ONIONS AND BACON


Can be prepared in 45 minutes or less.
Makes use of the microwave oven.

3 slices of lean bacon, chopped
2 onions, sliced thin
1 cup water
3/4 cup chicken broth
1/4 teaspoon crumbled dried sage
1/2 cup cornmeal
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan

In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl.

To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish.

Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400°F. oven for 15 minutes, or until the Parmesan is melted.

Serves 2.

Gourmet
March 1992


This is a good pasta with olives:

DOUBLE OLIVE PASTA

The title refers to the black and green olives featured in this piquant dish.
1/4 cup olive oil
1 red onion, chopped
6 garlic cloves, chopped
1 1/2 tablespoons dried oregano
1/2 teaspoon dried crushed red pepper
2 14 1/2- to 16-ounce cans ready-cut tomatoes with juices
1 cup sliced pitted black olives (about 4 ounces)
1 cup sliced pitted green olives (about 4 ounces)
12 ounces small shell pasta, freshly cooked
1 cup grated Parmesan cheese
Additional grated Parmesan cheese

Heat oil in heavy Dutch oven over medium-high heat. Add chopped onion, garlic, oregano and crushed red pepper and sauté 5 minutes. Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes. Add pasta and 1 cup Parmesan cheese; toss until sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to large shallow bowl. Pass additional Parmesan separately.

Serves 6.

Bon Appétit
October 1993

I also have a cookbook by Mollie Katzen called Vegetable Heaven that I have loved every single recipe I've made. I also like Vegetarian Cooking For Everyone by Deborah Madison.

Sorry for the length. Let me know if you want additional recipes. I've got tons.

Dena.

[AndreaU]

Here's my standby (which I've copied & pasted countless times...):

Broccoli Risotto Torte (Serves 6)

8 oz. broccoli, cut into very small florets
1 onion, chopped
2 garlic cloves, crushed
1 large yellow pepper, chopped
2 T. olive oil
4 T. butter
1-1/4 cup Arborio rice
1/2 cup dry white wine
4-1/2 cups stock/broth
salt and pepper to taste
4 oz. fresh Parmesan cheese, coarsely grated
4 eggs, separated
Cooking spray

1. Blanch broccoli for 3 minutes then drain and reserve.
2. In a large saucepan, gently saute onion, garlic and yellow pepper in the oil and butter for 5 minutes until they are soft.
3. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed.
4. Pour in the stock/broth, season well, bring to a boil then lower to a simmer. Cook for 20 minutes, stirring occasionally.
5. Meanwhile, spray a 10" round deep cake pan and line the base with a disc of waxed paper. Preheat the oven to 350 degrees.
6. Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks. Stir in broccoli.
7. Whisk the egg whites until they form soft peaks and carefully fold into the rice. Turn into prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center.
8. Allow the torte to cool in the pan, then chill if serving cold. Run a knife around the edge of the pan and shake out onto a serving plate.

(This is Andrea again... I usually use 2 cheeses (1/2 and 1/2)- Parmesan and cheddar or Parmesan and Monterey Jack work well for a creamier texture. I serve this hot, after letting it sit for a few mintues after taking it from the oven. I've never served it cold as in the recipe, but I'm sure it would be just as good. This makes for great leftovers!)

[Scout]

AndreaU- Thank you so much for posting this recipe. I copied it from a previous post and made it this last weekend. It was delicious. We had it with broiled salmon which made an excellent meal. I am looking forward to the leftovers tonight.

Anne

[Elisabeth]

The Moosewood cookbooks are packed with great vegetarian recipes. You might want to invest in Moosewood Favorites and/or New Classics (sorry--not totally sure about the titles!) I rely on both of them heavily when I go through vegetarian phases. My husband--most emphatically not a vegetarian--is usually pretty happy with everything I cook from them.

[Gracie]

Miami - can you please share the baked potatoes with salsa and sauteed onions and the tempura recipes?

Thanks!

Loren

[beckms]

Ditto on the Moosewood endorsements. You'll get a lot of suggestions from those books! Here's one of my favorites from New Recipes From Moosewood Restaurant . It's a little time-consuming, but makes a ton and keeps well for leftovers.

BAKED PASTA WITH CAULIFLOWER AND CHEESE
serves 6-8 (generously!)

Bechamel Sauce
1/2 c butter
1/2 c flour
1 quart milk, heated
1 1/2 T Dijon mustard
pinch fresh nutmeg
salk and pepper to taste

Casserole
1/4 c vegetable oil
4 c chopped onions
3 garlic cloves, minced
1/2 c fresh basil, chopped
1 large head cauliflower, cut into florets
6 ripe tomatoes, cbopped (or 3 c canned, drained and chopped)
3 T fresh lemon juice
1 lb medium pasta shells
1 c freshly grated Parmesan cheese
1 1/2 c shredded mozzarella or mild provolone cheese
seasoned bread crumbs

To prepare Bechamel sauce, melt butter in heavy sauce pan. Whisk in the flour until a smooth paste is formed. Add the heated milk slowly, whisking until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover.

Saute the onions, garlic, and basil in oil. When onions are translucent, add the cauliflower and saute for 5 minutes more. Add the tomatoes and simmer until the cauliflower is tender.

Cook the pasta al dente and drain.

in a large bowl, combine the cooked pasta, the sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheeses. Top with bread crumbs. Bake covered at 375 for 30 minutes and then uncovered for about 15 minutes, or until bubbling and golden on top.


Notes: I usually have to use my big stock pot to simmer all the vegetables because the volume of the cauliflower is so huge before it cooks. I use skim milk and I don't measure out the oil to a full 1/4 cup, but other than that, I haven't lightened the recipe at all. I'm sure it could be lightened and still taste fantastic!

[crc77]

i highly rec horn of the moon and beyond the moon cookbooks. everything i've made has been so very yummy. and not "too spicy"
Cheryl

[LGBurns]

Originally posted by AndreaU
Here's my standby (which I've copied & pasted countless times...):

Broccoli Risotto Torte (Serves 6)



This is one of my favorite recipes off the board! I make it in a springform pan and when I take the sides of it is beautiful (not to mention delicious). Makes fantastic leftovers and is also a great brunch dish.

[RebeccaT]

Has anyone who has made the Broccoli Risotto Torte had success in lightening it up? I am thinking it might work just as well to saute the onions and peppers in 2Tbs. olive oil only, instead of olive oil and butter.

It looks wonderful!

[RebeccaT]

Oh, and I meant to post a recipe, too!

This is one of DH's favorite Sunday night meals. It's fast and easy.

Take a Boboli thin crust and cover it with a packet of Boboli Pizza Sauce (I like that it's premeasured to be the perfect amount). I top it with bottled roasted red peppers, baby spinach that I have sauteed with garlic, marinated artichoke hearts, and sometimes sun-dried tomatoes or toasted pine nuts. Cover all of that with 4 oz. of shredded mozzerella, bake at 450 for 10 minutes, and it's done! And GOOD!!

[Salsera]

I'm a vegetarian, and some of my favorites include the following recipes from CL:

Fettucine & Tofu with Finger-Lickin' Peanut Sauce
Southwestern Roasted Vegetable Couscous
Monterey Jack, Corn & Roasted Red Pepper Risotto
Creamy Spinach & Mushroom Skillet Enchiladas
Roasted Corn, Black Bean & Mango Salad
White Bean Enchiladas

Other favorites:

Vegetarian Tortilla Soup
Sweet Potato Chili
Chole (Indian Chickpeas)
Saag Aloo (Indian Spinach & Potatoes
Baigan Bharta (Indian Roasted Eggplant)
Spicy Asian-Style Pasta Salad
Spicy Macaroni & Cheese
Vegetable Paella

Let me know if you want me to post any of these recipes!

[olive101]

Hi Salsera, I have only been getting CL for about 1 year. Could you post the recipe for Southwestern Roasted Vege Couscous? TIA!

[valeriek]

All-time favorite that I never get tired of eating is CL's Spinach, Rice, and Feta pie. Yummy.

[miami]

I'd love to see the vegetarian paella recipe. Paella is a favorite in my house--I usually use a recipe from the Weight Watcher International cookbook as a model and improvise as I go along.

For the baked potatoes with sauteed onion and salsa, I don't really have a recipe. I bake potatoes (without steaming them in foil!). Saute 2 onions slowly in Pam and when the pan starts getting too dry splash in a little white wine. When the wine evaporates splash in a little more. Once the onions are nice and soft (about 15 minutes), split the potatoes, s&p them, pour on the onions and top with your favorite salsa (homemade is best of course, but any jarred kind will do).

Thanks for everyone's help with recipes.

[Chris415]

Originally posted by valeriek
All-time favorite that I never get tired of eating is CL's Spinach, Rice, and Feta pie. Yummy.

Mine too, it's yummy!

[sueandwill]

Salsera,

Would love it if you could post your bhartha recipe!
I tried one from Bon Appetit Sept 2001 but found
it disappointing.

Thanks,

Sue

[crc77]

ooooooooooooooooooohh that spinach rice and feta sounds sooo good esp with the recs. where is that recipe hiding?
Cehryl

[lweiss]

After performing a search I found it here:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=1200&highlight=spinach+rice+and+feta+pie

I am looking forward to trying this, too.

[lorilei]

If she will eat Italian food, I would highly recommend making vegetarian manicotti -- this recipe is something I stumbled upon in my effort to "go veggie" without shocking my husband's system :) The nice thing about it is that you can use whatever sauce appeals -- and make it as bland or "spicy" as you like.


As quoted from a previous posting:

Here is the recipe for TOFU RICOTTA, which is the base for making TOFU MANICOTTI. I highly recommend extra firm tofu (not silken), as it gives a more firm consistency; however, if you prefer something mushier, feel free to substitute.

Once the "ricotta" is made, you just fill the boiled manicotti with the mixture, top with your favorite (or not so favorite) tomato sauce and bake (covered) at 375 for 40 minutes or so. I always uncover the whole mess and sprinkle a bit of mozzarella/parmesan/romano over mine in the last 10 minutes of baking.

And so, without further adieu!...

TOFU RICOTTA for MANICOTTI

1 lb firm tofu, crumbled
2 T olive oil
1-2 cloves garlic, minced finely
1/2 tsp ground nutmeg
salt (to taste)
1 pk frozen spinach, thawed & drained (optional)
1/2 cup fresh basil, chopped (optional)


Place first four ingredients in a mixing bowl and blend to desired consistency. (I often put mine in my Kitchen Aid and whip it "to death" so that it meets my standards) Add salt to taste. Add spinach and/or basil, if you're choosing to use it.

Use this mixture for manicotti, lasagna, and anywhere else ricotta cheese is called for.

[Salsera]

sueandwill,
My recipe for Baigan Bharta is that same one - from Bon Appetit. I actually liked it, though I modified it a bit by using less oil and adding more chilies, paprika, and a bit of sugar. It tasted pretty authentic to me.

olive101,
I will type up the Southwestern Roasted Veg Couscous when I get a chance.

miami,
Here's the Vegetable Paella recipe, straight from the Epicurious website...one thing to note, I used spinach instead of escarole/chard and added more saffron. Enjoy!

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.
1/2 cup water
1/4 teaspoon saffron threads


2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
1/2 9-ounce package frozen baby artichokes, thawed, quartered
2 large garlic cloves, minced
1 1/2 cups paella rice, Arborio rice, or medium-grain white rice
3 cups chicken stock or canned low-salt broth
2 cups chopped escarole or chard
1 cup drained canned ready-cut tomatoes
3/4 teaspoon paprika
1/2 teaspoon salt
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 cup shelled fresh peas or frozen peas

Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.

Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve.

Serves 6.

Per serving: calories, 320.49; fat, 6.29 g; sodium, 378 mg; cholesterol, 0 mg

Bon Appétit
May 1992
Gil Martínez Soto: El Burgo de Osma, Spain

[michelern]

There is great Vegetarian Tortilla Soup on Epicurious.com
My DH and I fixed it last week and fell in love with it!!!!

[lanie]

I really like this one and just could have gotten it here.........:



Microwave a baking potato. (Just wash it and stab it a few times. It may take from 8-10 minutes depending on size. Turn it every few minutes)

Take one box frozen spinach, place in strainer and run warm water over it until thawed. Squeeze out excess water.

Mince a 1/4 of an onion with one clove garlic. Saute until translucent in a tablespoon of olive oil. Add the spinach to the pan and stir in until warmed through. Add a little water if necessary.

Throw in a small chunk or two of Velveeta (or any cheese) and stir until it has the level of cheesiness you desire. (It doesn't take much for me!)

Break open your potato, pour on the spinach, grind some pepper, and enjoy!

[kima]

Hi Michelern!
I just looked at the Tortilla Soup recipe and it does look good- i am just wondering- when you add the tortillas to the soup do they get sogy? That's the only part of the recipe that concerns me. Thanks for letting me know!!:)

[michelern]

Kima......the only negative thing about the recipe (if I had to find a negative) was the fact that tortillias got a little soggy. We were able to fish them out, and tried something different. We put the tortillias on a cookie sheet in the oven and got them somewhat crispy, then crumbled (or tore into strips) them in our bowl instead of the large pot. That way you just added them as you went along so they weren't soggy at all. Hope you enjoy it as much as we did!!!

[Salsera]

I personally like the soggy tortillas but if you don't, you could add crumbled tortilla chips rather than tortilla strips, and wait to add them right before serving.

That said, this is definitely an awesome recipe that I make frequently, as does my mom after I sent it to her. Try it!

[sueandwill]

I made the tortilla soup from Epicurious for a
dinner party and it received good reviews.

I also cut the tortillas into long strips
(also dusted them with ground cumin) and baked in the
oven, and put a handful on top of the soup just prior to
serving.

We found this method tasty and this way you avoid
soggy tortillas!

Sue