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June veg*n living thread - Page 3

post #41 of 145
We used to make a nut roast for thanksgiving that was very hearty, esp. w/ veg. gravy. Or, how about a vegan lasagna? FIL seems to like that one when dh makes it. (though I don't know that he doesn't go home and eat some prepackaged bbq meat from a tub!) dh makes the lasagna, so I'm not sure how he does it. I know he uses silken tofu for a cheesy layer, and some spinach for a green layer. Let me know if you want the recipe for the nut loaf, I'll look it up.
post #42 of 145
Thread Starter 
I was looking for something to take to a pot luck the other day and here are some recipes I thought sounded yummy, that might be good for Father's day (and a non-veg).
http://maindish.allrecipes.com/az/52148.asp Stuffed eggplant parmesan

http://www.ivu.org/recipes/northam/new-j.html Jambalaya

http://www.ivu.org/recipes/greek/
this is a whole page of greek/middle eastern recipes

http://www.ivu.org/recipes/pasta/ all pasta recipes
post #43 of 145
Here are a few we like. My fil especially loves the Tamale Pie. There is also a good recipe in Vegan Planet for Lasagna Rollups that I have made for him and he loved.

Tamale Pie
You’ll be amazed how easy it is to make this impressive and delicious dinner. Although it doesn’t qualify as a (QF) dinner because the baking time is 30 minutes, it takes only about 20 minutes of actual hands-on time.

Filling:
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 cups cooked pinto, kidney, or black beans, drained
1 cup diced tomatoes with juice (canned is fine)
1/2 cup fresh or frozen corn kernels
Sea salt and black pepper to taste

Crust:
1 1/2 cups cornmeal
3 1/4 cups water
3/4 teaspoon sea salt

Topping:
1/4 cup shredded Monterey Jack cheese (optional)

Preheat oven to 350ºF. Oil an 8-inch square baking pan.
Heat oil in medium-size pan. Stir in onion and sauté about 5 minutes. Add garlic, chili powder, and cumin. Sauté 5 minutes more. Add beans, tomatoes, and corn. Season to taste with sea salt and black pepper. Let mixture simmer uncovered while you prepare crust.
Whisk together cornmeal and water in medium-size pan. Cook over medium heat until mixture begins to boil. Reduce heat to low. Stir in sea salt. Cook, stirring constantly, until thickened (about 10 minutes). Spread 2/3 of the mixture over bottom and up sides of the prepared baking pan. Pour bean mixture into crust. Top with remaining cornmeal mixture. (Don’t worry if beans are not covered completely.) Sprinkle with shredded cheese if desired. Bake 30 minutes. Let sit 10 minutes before cutting.

Makes 6 servings


Shepherd’s Pie
This is one of my family’s very favorite dinners. Try it with other beans too.

Filling:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 cups cabbage, broccoli, or kale, finely chopped
1/2 cup water, vegetable stock, or lentil cooking water
2 cups cooked lentils
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
1 tablespoon soy sauce

Crust:
4 medium potatoes, peeled and cubed
1/3 to 1/2 cup milk (dairy or nondairy)
1 tablespoon miso
2 tablespoons minced fresh parsley
Paprika

Preheat oven to 400ºF. Heat oil in large skillet over medium-low heat. Add onion and sauté 5 minutes until soft. Stir in garlic, carrots, and cabbage, broccoli, or kale. Add water and cover pan. Cook 10 minutes, or until vegetables are tender. Stir in remaining filling ingredients. Cook 5 minutes, or until filling is hot. Pour filling into 2-quart casserole dish.
While filling cooks, prepare mashed potato crust. Place potatoes in medium pan with water just up to top of potatoes. Bring to a boil and cook over medium heat until potatoes are tender (about 15 minutes). Drain potatoes and return them to the pot. Add miso. Begin mashing while adding milk a little at a time until potatoes are smooth. Stir in minced parsley. Spread potatoes evenly over filling. Sprinkle evenly with paprika. Bake uncovered 20 to 30 minutes until potatoes and filling are hot and edges are slightly golden.

Makes 6 servings

Note: 4 cups frozen mixed vegetables can be substituted for vegetables in this recipe.

Variation: Add 1 (15-ounce) can diced tomatoes instead of the liquid in the filling.


Tofu-Vegetable Pot Pie
This recipe requires a little more labor than most of my recipes but it is just so much better than any frozen pie you can buy. Once you try it, you’ll agree it was well worth the work. I’ve arranged the instructions so you can make it in the shortest amount of time possible.

Crust:
1/2 cup cornmeal
1 cup whole wheat pastry flour
4 tablespoons cold unsalted butter or coconut oil, cut into small pieces
3 to 4 tablespoons cold water

Filling:
2 teaspoons olive oil
1 pound firm or extra firm tofu
1 tablespoon olive oil
3/4 cup diced onion (about 1 small)
1 large clove garlic, minced
2 cups diced potatoes (about 1 large)
1 cup diced carrots (about 2)
1 cup chopped cauliflower
1 cup peas (fresh or frozen)

Sauce:
1 1/2 cups water or vegetable stock
1/4 cup nutritional yeast flakes
3 tablespoons arrowroot powder
2 tablespoons miso
1/2 teaspoon dried sage (or 1 tablespoon minced fresh)
1/2 teaspoon dried thyme (or 1 tablespoon minced fresh)
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Preheat oven to 350ºF. Lightly oil a large 10-inch deep-dish pie pan.
Place tofu in shallow dish. Place weighted cutting board over tofu to press out water while you prepare the crust.
To prepare crust, mix cornmeal and flour together in bowl or in food processor with metal blade. Cut in butter or coconut oil until mixture resembles coarse meal. Add water a tablespoon at a time until crust holds together when pressed in your hand. Form crust into ball and place in refrigerator while you prepare the filling and sauce.
To prepare filling, dice tofu into 1/2-inch pieces. Heat 2 teaspoons olive oil in skillet over medium heat. Place tofu in skillet and brown until golden on all sides. Remove and set aside.
Add 1 tablespoon olive oil to skillet over medium-low heat. Add onion and cook 5 minutes until soft. Add potatoes, carrots, and cauliflower. Cover and steam 10 minutes until vegetables are tender. Turn heat to low. Stir in peas and cover.
Place sauce ingredients in blender and puree until smooth. Add tofu and sauce to vegetables, and cook until sauce thickens slightly. Pour into prepared pie pan.
On a floured board or between sheets of wax paper, roll out crust to 1/2 inch wider than the size of your pie pan. Place crust over tofu mixture. Prick holes in the crust with a fork. Bake 40 to 45 minutes, or until crust is golden brown around the edges.

Makes 8 servings

Note: Finely dice the vegetables (about 1/4 inch) so they’ll cook quickly.
post #44 of 145
Anyone ever heard of or tried Vegelicious? How about DariFree? They're both milk alternatives. If you've heard of/tried either of them, what did you think?
post #45 of 145
We just had opened faced tortillas with fresh salad mix, tomatoes, onions, peppers, zucchinis, black beans and avacado... I love that the veggie selection is getting better as summer comes.

What is everyone else eating on warm days?
post #46 of 145
Sorry, I haven't heard of either of those milk substitutes.

Cathe - I am SO going to have to try that tofu pot pie. I love pot pie!

I made some salad summer rolls last night. They were yummy. They had lettuce, red pepper, papaya, Thai baked tofu, European cucumber, carrots, cilantro, and peanuts wrapped in rice paper. We had a peanut sauce with it. They were a pain to make though. Mostly I think it was because it was the first time I'd made them. Next time I'll be a little more organized! I also made Marilu Henner's spicy cold soba noodles. They were yummy and super easy to make. My two year old basically inhaled them! It was a really healthful dinner and it was all cool food, so perfect for the "hottest June on record" that we're having!

I have no idea what we're having tonight though! I am way too tired to think about it! Maybe we'll just clean out the fridge!
post #47 of 145
omg, the spicy cold soba noodles are to die for! LOVE that recipe!

Cathe, are all the recipes you post in your book?
post #48 of 145
Quote:
Originally Posted by tweetybirds2
omg, the spicy cold soba noodles are to die for! LOVE that recipe!
That is so cool that you've made the same recipe! It was easy, too! Definitely a keeper.
post #49 of 145
LOL, yeah, but the first time I made it I put in the recipe's amount of chili oil--It was way too hot! So the other times I just put a tiny amount in, just enough to give it a kick. It's like eating chocolate, almost.
post #50 of 145
Quote:
Originally Posted by ColoradoMama
I also made Marilu Henner's spicy cold soba noodles. They were yummy and super easy to make. My two year old basically inhaled them! It was a really healthful dinner and it was all cool food, so perfect for the "hottest June on record" that we're having!
Recipe please? :
post #51 of 145
Quote:
Originally Posted by tweetybirds2
Cathe, are all the recipes you post in your book?
yes

Well - unless I say it's something I just came up with.
post #52 of 145
Here you go Jadzia!

This is how I made it anyway!
8 oz Soba noodles
1/4 C Bragg liquid aminos
1 1/2 tsp dark molasses
4 scallions, sliced
2 tbsp sesame oil
2 tbsp tahini
2 tbsp chili oil
1 1/2 tsp brown sugar
1 1/2 tsp balsamic vinegar

Cook noodles and rinse with cold water until noodles are cold. Cook Bragg in small skillet over high heat about 2 min. Reduce heat to low, stir in molasses. Remove from heat. Stir in scallions, sesame oil, tahini, chili oil, brown sugar & vinegar. Toss with noodles in a large bowl to coat.

The original recipe came out of Better Nutrition June 2004. The original recipe had soy sauce or tamari in place of the Bragg. tweetybirds2 mentioned that she puts in less chili oil, so keep that in mind if you're sensitive to spicy foods! I, personally, would have preferred it spicier, but since I was cooking for my family I left the recipe the way it was! Dh thought it had a bit of a kick to it, but he ate it (I have spiced up his taste buds! When we got married he would have said it was way too spicy!).
post #53 of 145
Mamas-Cathe, Shea, richella-Thanks so much for the suggestions. And Cathe-a special thanks for always being so gracious with not only suggestions but actual, RECIPES!! Yummmmmmyyyyy ideas tonight, ladies... (can't find any good, yummy, smilies!)
post #54 of 145
Quote:
Originally Posted by ColoradoMama
Here you go Jadzia!

This is how I made it anyway!
8 oz Soba noodles
1/4 C Bragg liquid aminos
1 1/2 tsp dark molasses
4 scallions, sliced
2 tbsp sesame oil
2 tbsp tahini
2 tbsp chili oil
1 1/2 tsp brown sugar
1 1/2 tsp balsamic vinegar

Cook noodles and rinse with cold water until noodles are cold. Cook Bragg in small skillet over high heat about 2 min. Reduce heat to low, stir in molasses. Remove from heat. Stir in scallions, sesame oil, tahini, chili oil, brown sugar & vinegar. Toss with noodles in a large bowl to coat.

The original recipe came out of Better Nutrition June 2004. The original recipe had soy sauce or tamari in place of the Bragg. tweetybirds2 mentioned that she puts in less chili oil, so keep that in mind if you're sensitive to spicy foods! I, personally, would have preferred it spicier, but since I was cooking for my family I left the recipe the way it was! Dh thought it had a bit of a kick to it, but he ate it (I have spiced up his taste buds! When we got married he would have said it was way too spicy!).
sounds yummy! I might have to try that recipe. Which of her books is it from?
post #55 of 145
It's from Healthy Life Kitchen, but if you do a google search it will probably come up somewhere, at least a similar version.

thanks, Cathe--they always look so good, I'll have to check it out!
post #56 of 145
Marilu Henner has a cookbook? I got the recipe out of one of those free magazines from the checkout at the health food store. I don't think I read the article - just ripped out the recipe.
post #57 of 145
Thread Starter 
That soba noodle recipe sounds very yummy.

pamered_mom, I have never heard of those milks either.. sorry.
post #58 of 145
Okay, I have to post to get this back on the front page, since I just mentioned it to someone!!! I do have a question though. I made summer rolls the other night and it had papaya in it. Papaya is such a pain though, and I'm not really good at picking ripe ones. So, can anyone tell me how to pick a ripe one OR what would you use in place of it! I was thinking mango.
post #59 of 145
ColoradoMama:

i usually pick (ok, select from the pile, not pick from the tree!) a green papaya and let it ripen at home. same deal with mango.
post #60 of 145
How do you know when it's ripe though? Does it change colors? Is it soft? The ones I got were soft, but one of them seemed overripe once I sliced it open - it was kind of icky - I threw it away. I've always stayed away from papayas because I can't get it right!
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