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What is your favorite Vegetarian Recipe?

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A co-worker made some vegetarian jambalaya for our Fat Tuesday lunch and it was quite nice. In the interest of diverging from my meat based meals every now and then - What is your favorite?

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OK, I'll be first. This is one of my favorites and it's very easy to make and good hot or cold.

 

Curried Wild Rice with Lentils

 

1 cup wild rice blend ( Lundberg, available at Hannaford, Target , S&S)

½ cup red lentils

½ cup green lentils

1 medium onion, chopped

2 cloves garlic, chopped

2 Tbsp oil

5 – 6 dried ****ake mushrooms (remove and discard stems)

4 cups water

 

Seasonings:

¼ tsp salt

½ tsp curry

½ tsp cumin

¼ tsp ground coriander

¼ tsp cinnamon

dash of red pepper

1 Tbsp dried veggie broth or 1 cube

 

Sauté onions and garlic in oil. Break up mushrooms and add to the sauté.

When soft, add rice and lentils, stir and brown for 1 minute. Add the water and seasonings. Bring to a boil, cover and simmer on low for 45-50 minutes. Stir once. You may need to add more water.

 

 

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Mushroom ragout

 

Simmer 3-4 slices dried porcini plus half an onion, carrot and celery, all chopped, in 3 cups of water

for 30 minutes to make a stock

 

2 Tbsp Olive oil

Cook until carmelized one large finely diced onion. Season w s/p, remove from pan

 

Add 2 lbs sliced mushrooms and another 2 Tbsp oil and cook on high until they start to brown. Pour off and save any juices.

season w s/p. Stir in 3 garlic cloves mashed into a paste, 1 tsp chopped thyme, 2 tsp chopped sage, 1/2 tsb red pepper flakes

Stir in 2 Tbsp tomato paste and the browned onions and cook on medium until it starts to dry out a bit, stir in 1 Tbsp flour.

Add a cup of the stock and juices if you have any and cook until it thickens then add another stock and cook another 5 minutes.

Add more stock if it's too thick, or cook longer if it's too loose.

 

This is a recipe we got from a David Tanis' book. He serves it with ziti dressed with butter garlic and parsley on the side.

I like it with any kind of similar pasta, either garlicked up, or olive oil or just with the mushrooms over it.

 

 

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Caponata. Just about anybody's recipe is good. I like it with anchovies but if it's got to be vegetarian you can skip them.

 

Use it for a side, on bruschetta, on pasta. Great with some left over fish (or nice canned tuna) as a pasta sauce.

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Another of my favorites, a bit more complicated and if you want it to be truly "vegetarian" just leave out the shrimp.

 

Thai Shrimp, Peanut and Vegetable Soup

 

3 stalks celery, sliced (1 ½ cups)

2 medium carrots, chopped (1cup)

1 large onion, chopped (1 cup)

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 medium potato, diced (1 cup)

1 medium zucchini, sliced (1cup)

8 Thai bird chilies, chopped (or whatever you like for heat)

½ teaspoon fresh ground black pepper

1-16-ounce can chopped tomatoes

2 tablespoons fresh cilantro, chopped

½ cup organic peanut butter

1 tablespoon finely chopped fresh ginger

1 tablespoon Thai fish sauce

2 cups uncooked pealed jumbo shrimp

2 tablespoons chopped green onions (for garnish)

 

 

In a large saucepan or soup pot cook the celery, carrots, onion and garlic in the olive oil, covered for about 5 minutes or until the onions are tender.

 

Stir in vegetable broth, potato, zucchini, Thai chilies, and black pepper. Bring to a boil; reduce heat. Simmer for 10 minutes.

 

Stir in undrained tomatoes, cilantro, ginger and Thai fish sauce.

 

In a medium bowl, gradually stir about 1 cup of the heated broth into the peanut butter till smooth.

 

Return mixture to saucepan, add the shrimp, cook and stir till the shrimp are just cooked. (pink)

 

Ladle into individual bowls, add a small amount of chopped green onions. Makes 4 servings.

 

 

 

 

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"Vegetarian Fajitas"

Just saute' up some peppers and onions with some sliced portobello...cumin, garlic and other spices.

 

Beans and rice is gooood (and nutritionally balanced).

 

Eggplant anything is good.

 

 

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A co-worker made some vegetarian jambalaya for our Fat Tuesday lunch and it was quite nice. In the interest of diverging from my meat based meals every now and then - What is your favorite?

 

Hey.

 

None.

 

Kris has been on a vegan kick since Thanksgiving.

 

I'm convinced that vegans simply don't like stuff that tastes good.

 

Actually, I made an eggplant dish called "Caponatta" that is actually vegan.

 

It's great with lettuce or served over toast garlic toast.

 

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