LynnS
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Ethnic & Vegetarian
Do you have a great vegetarian recipe? Or do you have a favorite ethnic dish? Post it here.
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"The best way out is always through."--Robert Frost
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May/23/2009, 9:14 am
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LaLa Land
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Perfect Bean & Barley Vegetarian Soup
I just love this recipe - it's so easy to make and so nutritious.
Ingredients:
1 Tbsp olive oil
2 large carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
900 ml vegetable broth
1 can (19 oz) mixed beans, rinsed & drained
2 cups diced plum tomatoes
1/4 cup uncooked pearly barley
2 cups firmly packed chopped fresh spinach leaves
ground black pepper
Directions:
Heat oil in large saucepan over med-high heat. Add carrots, celery & onion. Cover & stir until vegetables are tender.
Stir in broth, beans, tomatoes & barley. heat to a boil. Reduce heat to low. Cook & cover for 30 mins until barley is tender.
Stir in spinach & season to taste with black pepper. Cook until spinach is tender.
YUMMMMM ...
Note: If you use vegetable cubes for the broth, it may have enough salt, so don't add any until you taste it! xox
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May/24/2009, 8:31 am
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LynnS
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Re: Ethnic & Vegetarian
This recipe is loosely based on a similar recipe in the American Heart Association's Low Salt Cookbook. The beauty of this recipe is that you can substitute a variety of vegetables to suit your taste and make as much as you want. You could substitute eggplant or zucchini for the squash for instance, or even add all 3, leave out the tomatoes, use a white instead of red onion, leave out one of both of the peppers, etc. You get the drift. Use whatever vegetables you like, taking care to cut them into similar thicknesses and be as creative as you wish. You can also double the spice amounts if you're making a bigger batch or adding more vegetables.
Italian Vegetable Melange
Vegetable oil spray
1 cup sliced yellow summer squash
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
2 medium Italian plum tomatoes, cut into crosswise slices
1/2 sliced red onion
1/2 cup sliced mushrooms
1/8 tsp crushed red pepper flakes
1/2 tsp oregano
1/8 tsp salt (you can increase this a bit to taste if you wish.)
1/2 tsp dried basil
1/8 tsp dried fennel seed
2-3 Tbsp. shredded or grated Parmesan cheese
Preheat oven to 400 degrees. Lightly spray a 9" pie pan. (I actually use a 9"x13" pan because I like to make a double batch or add a few more vegetables than the recipe indicates. If I do that, I double the spice amounts and add another tbsp or so of Parmesan.)
Mix the crushed red pepper flakes, salt, oregano, basil and fennel seed in a small bowl. Layer the vegetables in the sprayed pan one at a time, sprinkling a big of the spices on each layer. When assembled, lightly spray the top with more of the vegetable oil spray.
Bakes for 25 to 30 minutes or until the vegetables are tender when pierced with a fork.
Remove from oven and sprinkle with Parmesan. Cover with aluminum foil and let stand for 5 minutes and serve. It's important to let the vegetables rest under foil for 5 minutes with the cheese. It releases the juices and let's the vegetables absorb the parmesan flavor.
You can also sprinkle with bacon bits for a less vegetarian version.
Last edited by LynnS, May/30/2009, 11:36 am
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"The best way out is always through."--Robert Frost
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May/30/2009, 11:32 am
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spaceflower
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Egg Free Scramble
I won't use the T word to name this yummy no cholesterol breakfast favorite in our house! You won't miss the eggs.
This is faster to make than other scramble recipes, since time can be a big factor in the morning. Hint: make a double recipe. It warms up nicely in the microwave for leftovers.
1 lb. extra firm tofu
1 tsp. soy sauce
2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. turmeric
1/2 tsp. oregano
1 tsp. parsley
1/4 tsp. cayenne (optional, but adds a little kick)
2 T nutritional yeast (found in health food markets and co-ops, and probably big super markets)
Drain tofu. I take the tofu cake, wrap it in cheesecloth, then squeeze the excess moisture out by hand. (It's a good stress reducer!) doing this crumbles the tofu.
You can also put the tofu in a strainer, then a heavy plate over it and let it set and drain for 5- 10 min. Then crumble by hand.
Put tofu in deep bowl. Stir in the soy sauce and mix it with the tofu. Next, add rest of ingredients. Stir in to coat crumbles throughly.
Heat 1 T of Canola or Olive oil in a fry pan, medium-high heat. Add tofu. Stir, and cook until lightly brown, about 3-5 minutes. Salt and pepper to taste.
Serve with salsa or fresh tomato slices. This scramble makes a great wrap filling.
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Jun/22/2009, 2:02 pm
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echo8
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Re: Ethnic & Vegetarian
My favourite veggie receipe is: MY 'Mmm MUSHROOM ROAST'
(for 4 healthy 'normal portion' size eaters)
2 large onions
2 green peppers (capsicums?)
8oz (or more) mushrooms
8 oz bread
5 eggs
1 oz margerine for cooking
grated cheese (as much as you feel you want! it's for sprinkling on top)
Chop and fry peppers, mushrooms & onions together in the marge (or cooking oil will do fine). Add a sprinkle of dried herbs, salt n pepper. Mix in beaten eggs and bread (crumbled). I use my hands to scrunch the whole lot together, then put into a lightly oil bread tin, or deep cooking dish. Cover with grated cheese. Cook on medium heat oven for c40 mins, until cheese has gone light brown. It's lovely served straight from the over but even nicer if left to go cold, then it can be cut up like a cold loaf. I serve it with a cranberry sauce, new potatoes and salad! most of all...enjoy. love echo8
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Jul/22/2009, 4:58 am
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Had Enough9
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Re: Ethnic & Vegetarian
Anyone have a "pea and barley" soup recipe you can recommend??
Hugs,
Had
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Sep/11/2009, 5:21 pm
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