Favorite Vegitarian/Meatless Recipes
Mediterranean Linguine with Broccoli Rabe
2 cups sliced fresh portobello mushrooms
4 medium sized bell peppers (2 green & 2 red) seeded and cut into thin strips
2 clove garlic, minced
2 (14 oz.) cans artichoke hearts, drained and quartered
1 cup Italian dressing
6 tablespoons sliced, pitted ripe olives
2 tablespoon chopped fresh parsley
12 oz. whole wheat linguine, uncooked
1 cup shredded mozzarella cheese
1 pound (or more) broccoli rabe
Fresh lime juice
Coat a large nonstick skillet with olive oil; place over medium-high heat until hot. Add mushrooms and next three ingredients; saut� until vegetables are crisp-tender. Add artichokes, Italian dressing, olives, and parsley; cook three minutes until thoroughly heated; stirring occasionally.
Cook linguine according to package directions, using no seasonings and/or fat; drain well. Combine linguine and vegetable mixture; toss well. Transfer mixture to a serving dish; sprinkle with cheese; **(see step 2)**, and serve immediately. Yield: Approx. 10-12 (1 cup servings).
Lightly steam broccoli rabe until crisp-tender. Drench with fresh lime juice & place desired portions on top of prepared pasta.
Additional serving suggestions:
Serve with a nice loaf of crusty French bread, reeking of garlic butter and freshly ground black pepper.
For the more adventurous, serve the pasta as a side dish with Saut�ed Red Snapper with Pancetta Salsa. 😉
One of my favorites. Fish dish optional (and another story).[8D]
Julie Jordan rocks! I had the priviledge of living in Ithaca NY while her Cabbagetown Caf� was open in the 80s, and used to eat there with delight at least once a week. There’s a Cabbagetown Caf� cookbook that I use quite frequently (made her cornbread recipe yesterday as a matter of fact), and I will try to post some items from there in the near future.
Somebody asked for a good vegetarian chili recipe – I like this one a lot. It’s from Julie Jordan’s WINGS OF LIFE cookbook.
2-3 cups cooked kidney beans
2 Tblsp. olive oil
4 medium onions, chopped
2 green peppers, chopped
2 stalks celery, diced
3 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
freshly ground black pepper
1 bay leaf
1 tsp. ground cumin
1 Tblsp. chili powder
1 quart tomatoes
1/2 to one cup cashews
handful of raisins OR 1 Tblsp. molasses
1 tsp. salt
1/4 cup red wine vinegar
OPTIONAL: one chopped carrot
a dash or two of sherry
some beer (lemon beer is excellent)
Saute vegetables and garlic in olive oil and add remaining incredients except for the vinegar. Simmer until flavors are blended (at least 1/2 hour or more.) Just before serving, add the vinegar gradually, tasting as you go.
Stephen Rushmore Jr.
I posted this under another thread ("Unusual ingredients and exotic little touches") but thought that it’s appropriate for this thread as well. It’s not my own recipe but by a cookbook writer who is famous in Malaysia/Singapore for her fool-proof recipes for local favourites (so no worries about the recipe not working as I suspect my eggplant parmesan recipe didn’t work for Sundancer, probably due to different measurements or tastes):
Gluten–the stuff that Chinese mock meats are made of. We call it "Meen Kahn". We season it in all different ways to approximate the flavours of the different types of meats we are trying to copy. Accprding to Amy Beh (the Delia Smith/Martha Stewart of Malaysian cooking):
"Meen Kahn means flour veins and these veins are all that is left after the dough is washed free of residual flour. By itself, it is tasteless but when cooked as part of other dishes, it takes on the flavour of the other ingredients by absorbing the sauce through its porous skin. Making Meen Kahn is simple. One kilogramme of flour should yield about 500g depending on how long you knead the flour. The more you knead the less you waste. But when you knead, do not use full-force strength otherwise the gluten will be destroyed."
Here’s the recipe for gluten if you want to make it yourself, courtesy of Beh:
1 kg strong white flour
1 Tbsp salt
2 and 3/4 to 3 cups water combined with a few drops of alkaline water (available in bottles at a good Asia/Chinese grocer. The alkaline water is to make the gluten crunchy and fresh).
Sift flour into a grease-free basin. Sprinkle in salt to mix. Add enough water and mix in gradually until a stiff dough is formed (do not press the dough too hard). Knead for about 20 to 25 minutes until the dough turns smooth. The more you knead, the more ‘veiny’ the dough and the less flour is wasted. Cover the dough with a damp cloth for 30 minutes.
Fill a basin with water and wash the dough by kneading and pressing it until it is spongy. Repeat the washings for about 3 to 4 times until water is no longer milky.
As you wash it may break into pieces. Feel for lumps of flour and remove these. When the water that runs through is clear and transparent and the texture of the dough is rubbery, that is the gluten you want (you should be able to stretch this lump-like bubblegum. In fact, it looks like bubble gum too).
Soak the bouncy and spongy gluten in clean water for an hour or until the surface is smooth. The gluten can be turned into whatever dish that is desired.
And here is one way of using/preparing this gluten (also courtesy of Beh):
Mock Char Siu (Mock Chinese red-barbecued pork)
500gm raw Meen Kahn
Enough oil for deep-frying
2 star anise
1 tsp Szechuan peppercorns (since it’s illegal in the States, I guess you’ll have to omit it)
1/2 piece fermented red beancurd (nam yee)
1 Tbsp light soy sauce
3 Tbsp sugar
1 tsp MSG
1/4 tsp Chinese 5-spice powder
1/2 tsp salt
1/4 tsp pepper
1 tsp thick soy sauce
350 ml water
3 Tbsp oil
2 Tbsp light soy sauce
1 Tbsp maltose (mak nga tong)
1 Tbsp sugar
1/4 tsp red colouring
Pull the raw Meen Kahn into a cylindrical shape or into strips to resemble pork fillet. Twist and plait the strips and tie a knot to secure.
Boil the plaited strips of Meen Kahn in hot water to cook for 20-25 mintues over a medium heat. Remove with a slotted spoon and soak in a basin of cold water. Untie the knot and drain well, then deep-fry in hot oil until almost golden in colour. Remove and leave aside.
Heat 2 Tbsp oil and fry the star anise, cloves and Szechuan peppercorns for 5-10 seconds. Discard the star anise, cloves and peppercorns, leaving the oil in the wok. Add the rest of the marinade (A) and add in water. Put in the cooked gluten strips and simmer over a gentle heat for an hour or til the gravy turns thick.
Heat a non-stick pan with the 3 T,22,62879.051,1,14430,188.8.131.52
62929,62879,62879,2004-02-02 14:33:43,RE: Favorite Vegitarian/Meatless Recipes”
My goodness………….I just noticed ………….14 more posts and what do you become[?][?][:0][:0][:D][:D]
Michael Hoffman: To tell you the truth, I do not remember. It was on the west side of High Street and it was in the middle 70’s. It was north of the campus about 3 blocks and I think it is still there.
Paul E. Smith
Yes, eggplants have had the bitterness bred out of them, although older, less fresh ones will have a touch of bitterness. I still salt and rinse the darned things, though, regardless.
Most fresh eggplants are not bitter at all these days. However, even with fresh ones I still do the salt thing. Tradition? [:)]
By the way, I don’t slice my eggplant into rounds. I slice them the long way. It’s less work and less time when frying them than if you had all those round slices.
Was the name of the place Casa di pasta?
Thanks for the lasagna recipe, Chezkatie!
Thanks for the other recipes coming in, everybody!
Sundancer: how did my recipe pan out with American measurements?
Ashbury’s Aubergines is a Web site with eggplant recipes from around the world:
My goodness, I just ate dinner, yet now my tongue is lolling for more foods! [:D] I find that I have to be very careful when following threads on roadfood.com, especially not to get up and go into the kitchen for food that I don’t really need.
I love eggplant parmesan and haven’t had it in a very long while; jellybeans, your recipe looks delicious and I think I will try it, baking the eggplant in the oven. Last time I made it, I used some frozen eggplant cutlets (really they worked out just fine!) but I’ve been unable to find those cutlets in the past couple of years. The hardest part of this dish for me has always been frying the battered eggplant slices–maybe I didn’t let them sit salted long enough or something. But I’ll definitely give the Jellybeans recipe a try.
I also love Indian food but don’t get a chance to have it very often–I have fixed curries and tandoori chicken, but that’s as exotic as I can get my kids to try, usually. I love Palak Paneer (spinach & curd cheese) but I think my favorite is Masala Dosa, which is a huge lentil batter pancake stuffed (usually) with spicy potatoes. It’s usually served with a spicy-type of soup as well as a coconut chutney-like dish–I’m sorry I don’t recall the names of either of those dishes right now! But take my word for it, the masala dosa is excellent and vegetarian. [:)] Oh yea, sorry for all you Atkins/South Beach folks out there, btw. [:p]
I like plain stir-fries too, with the flavored tofus. I’ve even gotten my kids to eat them from time to time. I could probably do vegetarian fairly easily, I think … if it weren’t for that craving I do get for meat every once in a while.
Here’s an eggplant recipe I much enjoy and make for very special company.
GABRIELA S CHOPPED EGGPLANT WITH MAYONNAISE
Gabriela Z______ , a celebrated cook from Bucharest, Romania, made this dish for friends while visiting the United Sates in the summer of 2001. Similar to baba ghanouj, this recipe is a terrific way to use the versatile eggplant as a party dip or first course. As eggplants vary in size, the measurements are approximate.
Use a fork to puncture a 1� lb. eggplant in several places. In a preheated 400 degree oven, roast the eggplant in a baking dish for approximately 50 minutes or until it is cooked and soft throughout, turning once to prevent the bottom from burning.
After it cools a bit, remove the skin and drain in a strainer to remove excess water. Then, thoroughly mash the eggplant–pulp, seeds and all.
1 small onion, very finely chopped (more or less, according to taste)
1 tablespoon of vegetable oil
1 1 � tablespoon mayonnaise
� teaspoon salt
� teaspoon pepper (optional, but recommended)
Stir the mixture thoroughly, taste, and correct the seasonings. Cover, refrigerate, and let stand several hours or overnight, for flavors to develop.
A serving suggestion:
Warm the eggplant mixture in a microwave oven. In a shallow serving dish, garnish with black olives and sprigs of parsley, and serve with crackers or quartered pieces of warm pita bread. I prefer the eggplant served warm.
From the recipe file of JimInKy,
Lexington, Kentucky. October 2001.
Michael, In recent years the eggplants I buy haven’t been bitter at all. Years ago, they generally were bitter.
Here’s what we did with bitter eggplants: after peeling and slicing, we would salt all the pieces, and let the salt draw out the bitter liquids. I think we left the eggplant sitting out like this about an hour. Then we would thoroughly rinse the eggplant in fresh water.
Maybe the varieties I find have had the bitterness engineered out of them. I use eggplant quite a bit, so I know something’s changed.
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