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Vegetarian Recipes

Rachel Mays June 7, 2009
Here is where people can discuss meat alternatives, share recipes for their favorite veggie dishes, and post links to our favorite vegetarian recipe sites! Reply to comment
Steven Skoczen June 7, 2009
I <3 Quorn. Quorn is an amazing, tasty food made from mycoprotein (a part of a relative of mushrooms).

It can be used just like chicken, marinates amazingly well, and has great texture and taste. In fact, for any recipe that uses small, diced chicken, I think most meat eaters wouldn't notice the difference.
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Kaitlyn Van Arsdell June 9, 2009
Oh, fun! While I like meat alternatives as an occasional snack, I feel like they're over-processed and over-packaged. They also perpetuate the idea that meat is a necessary part of a normal diet and needs to be "replaced", which is just not true. So, I will try to put up some healthy recipes with fresh ingredients that are usually locally available.


Papa a la Huancaina ends up being the favorite dish of many travelers in Peru.

What it is: cold potatoes in slightly-spicy, creamy sauce, which can be made with or without peanuts and dairy. Usually garnished with black olives, hard-boiled egg and lettuce

Since most of the ingredients were adapted to the US years ago, and are now commonly grown and sold here, it's really easy to make! Ingredients store well and variations are available year-round. It's easy enough to prepare for yourself, but fancy enough to serve at a gathering. The recipe is VERY flexible, varying from town to town, but here's a guideline.


ingredients:

for dish-
*potatoes (Yukon Gold works well, or ask for yellow or white at farmer's market)
*hard-boiled egg, sliced (1 per plate)
*black olives (3 or 4 per plate)
*lettuce (Romaine or other dark variety if available)

for sauce (ocopa)-
*about 100g toasted peanuts
*4 spicy yellow peppers (aji amarillo), to taste
*4 cloves garlic
*slice of bread, or handful of vanilla cookies or soda crackers
*salt and pepper
*fresh white cheese ("bathtub cheese"), if desired/available
(Some people also add evaporated milk, while others leave the peanuts out entirely; check other recipes on-line for many variations.)


Boil potatoes, drain and allow to cool. If they are large, slice into pieces that you could eat in two or three bites.

CAREFULLY seed, devein and chop yellow pepper. I'm not used to working with peppers, so I need to remind myself to wash my hands with soap and to NOT touch my eyes and mouth.

In blender, food processor or bowl, liquefy peanuts and garlic. Add cookies or bread - consistency should be thick, but pourable. Add yellow pepper a third at a time, checking for spiciness; aim for a subtle, enjoyable spiciness. Add salt and pepper to taste, and add cheese if desired.

To serve: arrange bed of lettuce on plate, place potatoes over lettuce. Cover with generous amount of sauce. Top with eggs and olives. If in season, add some fresh tomato slices.

If you end up with extra sauce, try it on bread or toast.


Energy( = $ )-saving tip: always keep the pot covered when boiling water (uncover it after adding starches, like potatoes).
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Kaitlyn Van Arsdell June 11, 2009
rutabaga + apple casserole, microwave only

1 pound rutabaga, peeled and chopped into ~1" cubes
2 apples, any kind, also chopped up
1 cup water
1 cup brown sugar
2 tbsp oil (or soft butter or applesauce...)
Large dash of salt

to season: cinnamon or ginger (pumpkin pie spice would also work)

Cook rutabaga: Place rutabaga and water in microwave-safe dish (flat-bottomed if possible). Cover with lid or a plate and microwave for about 13 mins, until rutabaga is tender. Remove and drain. (You could also boil it on the stove)

Add brown sugar, oil/substitute, apples and salt. Cover and microwave for about 7 mins, until apples are tender. Remove, stir and serve.



Also came with recipe for a crumb topping that I haven't tried: mix 3/4 tbsp oil, 1 1/4 tbsp coarse bread crumbs, 2 tbsp brown sugar. Use to top casserole evenly before serving.
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Rachel Mays June 12, 2009
I will definitely be trying those recipes out! Thanks, Kaitlyn! Reply to comment
Kaitlyn Van Arsdell June 12, 2009
Well now it's your turn to post!! The rutabaga grew on me very quickly, I think I'll get some more :) Reply to comment
Steven Skoczen June 13, 2009
Well, it's not rutabaga, but this is a great recipe that served me well growing up, and into my vegetarian years!

Tater tot casserole
1 - bag tater tots. Probably 2.5 lbs? Ish? Half a giant bag.
1 - pound (~16oz) meat substitute. I use quorn's ground beef. It really doesn't matter. The meat/fake meat's mostly for texture. Use a few mushrooms if you want.
1 - can cream o' something soup. Broccoli and Mushroom work well, Celery is great, pretty much cream of anything is really good.
1 - onion, diced. White onion, spanish onion, whatever's cheapest.

Add all of the four above to a casserole dish or something similar, mixed well.

Bake at 350°F for an hour.

Eat. It's tasty. Eat a lot. It's also a whole lot of food for cheap. Even better!
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Rachel Mays July 1, 2009
Stuffed bell peppers (Rach's cheapo recipe)

1 - package of red beans & rice
6 - bell peppers
about 1.5 cups grated cheese (any kind you'd like, I use cheddar & pepperjack)
2 - Quorn cutlets (optional)
lime juice (optional)

Cut the tops off the peppers and hollow them out with a spoon. Make the red beans & rice according to box. Heat up the Quorn cutlets and marinate with lime juice (optional step, but tastes really good!). When the beans & rice are done, flavor with salt & pepper; add the diced Quorn cutlets; and layer this combination with the grated cheese in each pepper, topping off with leftover cheese.

Pop it in the oven at 350 for 10 - 15 minutes, and you're done!

The recipe isn't the most advanced, but it's simple and pretty quick, and the final product is pretty good!
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Katie Alexander July 5, 2009
My favorite vegan website is: veganchef.com

If you came to my weekly dinners, then you've probably had a dish or two from this website. :)
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Kaitlyn Van Arsdell Aug. 11, 2009
I used to love Quinoa, but had completely forgotten about it. It's Andean but people really didn't eat it much in Peru -- off the plant, it's hard to wash and ends up being too spicy for kids. Luckily for me, pre-washed bulk quinoa is pretty cheap and widely available in the US.

You can make it and eat it just like rice (simmer for about 15 minutes). Add some veggies and you have a fast, fresh, high-protein dinner! Just like rice, it's very versatile -- add garlic to make it creamier, cook in vegetable broth for more flavor, throw on some crushed red pepper for spice... right now I am having some with sweet potatoes and spinach.

This made me think of other protein-rich grains that I've been neglecting lately... I ate a TON of amaranth while on a nutrition project in Mexico, and it was lovely.
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Steven Skoczen June 18, 2010
Holy crap I had quinoa recently, and it's tasty. That is all. :) Reply to comment
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