What's for Dinner...vegetarian-style?

i made stuffed manicotti for dinner today ;o)

grated romano & parmesan cheese, mozzerella cheese, and ricotta cheese.....stuffed in a shell covered with marinara sauce and mozzerella cheese....and baked to melted cheesy perfection.

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Portabella mushroom or Pom Pom mushrooms are great.. Pom Pom's taste like veal or lobster .. Depends on how you cook them YUM!! Stuff the portabella's with a non meat fillier too. :)

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bbq spare ribs,chicken and steaks ;)

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Oh goodo.. perhaps I'll use me sons phone to show ya me dinners eheh..... have to start tomorrow now though lol

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pom pom mushroom = lion's mane mushroom = beard mushroom Notes: The flavor of this mushroom has been likened to that of lobster and crab.

Pompom Mushroom Crostini

Ingredients:
* 3 each Pompom mushrooms
* 1 sprig fresh thyme, chopped
* 1 baguette French bread
* 1/3 pound brie cheese
* 2 oz. extra virgin olive oil
* Salt and pepper to taste

Preparation:
Place mushroom on baking tray, drizzle with olive oil, season with thyme, salt and pepper.
Bake at 350°F for 8 min.
Slice the baguette thinly, brush both sides of each slice with olive oil.
Grill bread, turning once, until toasted on both sides.
Slice the mushrooms, place on crostini with slice of brie cheese. Season with salt and pepper and bake until cheese is melted.

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Spicy and Quick Portabella Lasagna

The meaty goodness of Phillips Portabellas is evident in this vegetarian lasagna. This dish is very good using older Phillips Portabellas. The liquid they yield during cooking makes the sauce a very attractive dark red. The addition of hot chiles to the sauce also adds to the satisfying qualities of this dish. If you can't stand the heat, omit the chiles.
This dish can be prepared in advance, refrigerated, and heated later. In fact it's better if the assembled dish has a day or two to sit in the refrigerator before baking. Add another 15 to 20 minutes to the baking time if you are going to heat it right from the refrigerator.
For a lower-calorie version, substitute any low-fat cheese or spaghetti sauce. And by all means, add sautéed ground beef or pork if you like a meaty lasagna.

Ingredients:
* 8 ounces lasagna noodles (9 noodles)
* 2 6-ounce packages sliced Phillips Portabellas
* Salt
* Dried Oregano, to taste
* 1 jalapeno or 2 serrano chiles, minced
* 1 28-ounce jar tomato-based spaghetti sauce (marinara, chunky vegetable and so forth)
* 1 15-ounce container ricotta cheese
* 12 ounces shredded mozzarella or romano cheese (3 cups)

Preparation:
Preheat the oven to 350ºF. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles to cook for 12-to-15 minutes, until soft. You should be able to prepare everything else, except the baking, while the noodles are cooking.
Place the mushrooms in a large (6-8 quart) pot and add 1?4 cup water. Lightly salt the mushrooms, turn the heat to high, and cover. When the liquid begins to boil (in about 1 minute), remove the lid, sprinkle a little oregano over the mushrooms, stir, and cover again. Turn he heat down to medium-low. After 6-8 minutes, the mushrooms will have given of much of their liquid and there will be about 1?2 cup in the pot.
Gently lift the mushrooms out of the liquid and set aside. Add the chile to the pot. Turn the heat back to high, and evaporate most of the liquid until only a scant 2-3 tablespoons is left. Don not let the liquid residue burn. Add the tomato sauce and mix well. Turn off the heat.
Assemble the lasagna in a 13 x 9 x 2 - inch baking dish. Place 3 noodles in the bottom of the dish. Spread one third of the ricotta and 1?2 cup of the mozzarella over the noodles, then add one third of the mushrooms and one third of the sauce. Sprinkle a little oregano over the sauce. Repeat two more times. For the top layer, sprinkle on the rest of the mozzarella cheese. Cover the pan with aluminum foil, place in the oven, and bake for 20 minutes, or until heated thorough. Let the lasagna sit for about 15 minutes before serving to make it easier to cut.

Serves 6 to 8

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last nights meal

Goan coconut gobi serves 4

Ingredients
1 tbsp vegetable oil
1 tsp coriander seeds
¾ tsp mustard seeds (black preferably but yellow is okay)
2 tsp fresh root ginger, minced
2 green chillies, finely chopped
½ tbsp chopped almonds (optional)
1 small onion, finely chopped
200g/7oz cauliflower, cut into florets
200g/7oz broccoli, cut into florets
2 medium tomatoes, chopped
handful of green beans
½ tsp turmeric powder
1 tsp salt
1 tbsp water
200ml/7fl oz coconut milk
fresh chopped coriander for garnish

Method
1. Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds.
2. Once the seeds start to pop reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes.
3. Next add the cauliflower and broccoli florets and stir to mix everything well, cover and cooked for five minutes.
4. Then add the tomatoes, green beans, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender.
5. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick.
6. Serve garnished with fresh coriander and hot thick chappatis.

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Thank you Deedle!!! But I expected it to be called the pain in the butt vegetarian like Jim thread.

LOL

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deedlerock wrote:FAJITAS:

1 Block Extra Firm Tofu cut into strips and marinated

1 Red Pepper

1 Yellow Pepper

1 Orange Pepper

1 Large Zucchini

1 Large Spanish Onion

1 Pkg Store Bought Fajita Mix*

Soft Tortilla Shells

Marinade

1/3 Cup Light Tamari Soy Sauce

1/3 Cup Teryaki Sauce

1/4 Cup Maple or Corn Syrup

*Note: Always check the ingredients to make sure the product is vegan.

Cut tofu into 1/4" thick strips and place in a bowl. In another bowl, whisk all of the marinade ingredients together and pour over the tofu strips. Cover the tofu and put it in the fridge for at least 2 hours (the longer you leave the tofu in the marinade, the more flavour it gets).

Once the tofu has been marinated, in a large skillet, heat enough olive oil to cover bottom of pan. Add the tofu and briefly brown over medium low heat. Once browned, set aside. In the same skillet, add the onions and saute until translucent. Add all other vegetables and cook until tender. Add the tofu and stir in fajita mix.

Serve on soft tortillas with lettuce, tomatoes and Tofutti sour cream.

LOL

I make this at least once a week, although I usually make it with the chicken style tofu. Mexican food is real easy to make vegetarian. Just substitute the meat product for the soy alternative. It's actually quicker to make it vegi cause you can basically skip the browning process.

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eggplant parmesan is awesome

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Eggplant parm is great but you need really good eggplants or they are seedy.. slimy.. and tough.. Also one needs to know how to cook it well.. LOL I have had some that should have been thrown in the garbage. ;)

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I make it when I buy em fresh or get them from one of the many folks that grow gardens around here...

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I like egglplant sandwiches to with garlic sauce.

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it helps to put the eggplant in some olive oil after you slice it and before you cook it.

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My oldest daughter (14) has just decided to become a veggie - who knows if it is a phase or not? But anyway, I was in a scramble as to what to feed her now! These recipes are really helping!! Please keep them coming!!

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Oh My Mom would make Lentil soup when we were kids.. I could not eat it LOL I still can't. I know they are good for you but I can sacrifice this one thing .. ;)

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deedlerock wrote:Jim do ya do dairy?

Yes, I do. Probably shouldn't as a large quantity makes my intestines bleed. I don't know why and the doctors haven't been able to tell me. I suffer absolutely no usual symptoms of lactose intolerance, so...I'm stumped.

We tried the vegan thing, but it was just simply, too expensive and too restrictive of a diet. We try to substitute with soya milk where we can, but non-dairy cheese sucks.

Eggs is an area where Gem and I differ though. I have no problem with eggs, other than the raising of battery hens and the blatant lie of "free-range". I wish I could make a stand on the subject, but I just simply can't give up eggs.

Now Gem, on the other hand...she finds eating eggs disgusting. She just can't wrap her head around eating a chicken's "byproduct".

So we compromise there too. We try to go eggless where possible, which only seems to be in my baking. Had a killer chocolate cake with no egg last weekend. :)

What I really need is a meatless version of breakfast sausage. I'm dying for biscuits and gravy. But they don't have regular breakfast sausage here, let alone a meatless version. I tried to make some last weekend, using a soy banger sausage mix, but it turned out absolutely awful. I mean AWFUL!!!! lol

I cannot find anything on the net. Anyone? :)

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i just use the packet mix of white pepper gravy for biscuits and gravy......

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i know some vegetarians do that cuz they believe it is healthier for them.

some follow cuz they don't like to see animals suffer because of people.

some for both reasons i suppose.

but, are there any folks that also don't like to see plants killed for our benefit? just wondering. seems there must be some. if so, what do they eat?

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Just made Penne pasta w/Vodka Sauce and Seared Scallops (vegetarian, Worthington Foods), I don't eat real scallops.... it's not Vegan nor Kosher, because it has cheese in it (Parmigiana and Romano)...

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cucumber sandwiches are pretty yummy with hot honey mustard

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Hey Deedle... thanks for the inspiration. I like the looks of that last one. :)

Well, we're out the door to go do some drinking. I just wanted to stop in and acknowledge your thread. :)) Thanks!!

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I am glad that someone has put this type of thread up- while I am not a vegetarian, My sister is one... with family parties coming up and two people in my family with restrictions either , medical or by choice.....it wonderful to see recipes I can try .

My sister's attitude is --if it has a face--she isnt eating it....
my daughter cant eat dairy , red meats and a few other dang things--- I always try to find foods that everyone can enjoy...

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Purple sprouting broccoli and oyster mushrooms in ginger broth with pumpkin and macadamia dumplings

ngredients
For the broth
1.5 litres/2¾ pt water
1 medium onion, roughly chopped
2 celery sticks, chopped
1 carrot, chopped
4 garlic cloves, peeled
85g/3oz fresh root ginger, sliced
1 fresh red chilli, sliced
1 handful fresh coriander leaves
1 handful fresh parsley leaves
100ml/3½fl oz soy sauce
For the dumplings
100g/3½oz pumpkin flesh, chopped
1 tbsp shelled macadamia nuts, finely chopped
½ lemon finely grated zest and juice
2 tsp chopped fresh coriander
8 wonton wrappers
For the sprouting broccoli and oyster mushrooms
1 tbsp vegetable oil
350g/12oz purple sprouting broccoli, cut into florets
100g/3½oz oyster mushrooms, sliced or torn if large
4 spring onions, diagonally sliced

Method
1. For the broth, pour the water into a large saucepan and add all the rest of the broth ingredients except the soy sauce. Turn down the heat and simmer for 20 minutes. Remove from the heat, add the soy sauce and leave for 20 minutes. Strain through a sieve into a bowl saving the broth and discarding the vegetables.
2. For the dumplings, steam the pumpkin until tender and mash it.
3. Stir in the nuts, lemon zest, one teaspoon of lemon juice and coriander and leave to cool.
4. Place the wonton wrappers on a work surface, with a corner facing you. Put a teaspoon of the pumpkin filling across the centre, shaping it into a rectangle. Moisten the uncovered wonton pastry and fold up first the nearest corner, then the sides and finally the top corner, to make a neat rectangular parcel. Repeat with the rest of the filling to make eight dumplings.
5. Reheat the ginger broth gently in a large saucepan and keep warm over a low heat.
6. For the sprouting broccoli and oyster mushrooms, heat a little vegetable oil in a wok or large frying pan, and fry the broccoli and mushrooms over a medium heat for 5-6 minutes, occasionally ladling in a little of the broth to keep the vegetables moist. Add the spring onion and continue cooking for two minutes.
7. When the vegetables are almost tender, bring the broth to the boil, drop the dumplings in, lower the heat and simmer for two minutes, then remove them and place two each (or four if serving as a main dish) in warm shallow bowls. Divide the cooked vegetables between the bowls and ladle in the broth.

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That title is a great one. Sorta started off sexual, but totally lost me with the pumpkin. I absolutely hate squashes of any sort.

The Chile Rellano one sounds fab though.

BTW, Deedle. I saw the post above where you edited. Was that a medical one aimed at me? If so...feel free to PM me with whatever you had to say. God knows I can't get any type of answers from doctors. I've tried here and in America.

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I look forward to trying this one out Deedle. Gem's never tried artichoke before.

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One of my fav thai dishes
Vegetable kebabs with gado gado sauce(and the title's shorter)

Ingredients
Kebabs
1 large aubergine
1 red pepper
1 green pepper
2 courgettes
8 mushrooms
4 tomatoes
3 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped coriander
salt and freshly ground black pepper

Sauce
1 large onion, chopped
2 cloves garlic, crushed
1 red chilli
1 tsp grated ginger
150ml/¼ pint peanut butter
2 tsp honey
1 lemon, juice only
300ml/½ pint water
1 bay leaf
50g/2oz butter
dash tamari or soy sauce
dash cider vinegar

Method
1. For the kebabs, prepare vegetables. Cut aubergine, peppers and courgettes into 2cm/¾in size pieces. Halve mushrooms and tomatoes. Mix olive oil, lemon juice, coriander, salt and pepper and marinade all vegetables with it. Leave to one side.
2. To make the sauce, melt butter, sweat onion and garlic until soft, add all other sauce ingredients and cook on a low heat for 20 minutes stirring occasionally.
3. Whilst the sauce is cooking, put vegetables on skewers (if using wooden ones, soak in water first as this will prevent a fire under the grill!). Place them onto a baking sheet and grill until nicely browned and just cooked, approximately 5-10 minutes.
4. Slide vegetables off skewers onto a plate, pour over a little of the peanut sauce and serve with plain rice. The remaining sauce can be put into a jug and served separately.

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