Vegetarian/Vegan/light Recipe Thread

You can post other recipes, too

Published on January 11, 2006 By KarmaGirl In Cooking

I am starting this thread so that people can post vegetarian/vegan or light (for the dieters) recipes. Please start the recipe with what it is. I will try and post a new recipe of my own every day or so (I have a lot of them). Here is my first example:

Portobella Wellington (VEGAN):

2 Large Portobella Mushrooms, cleaned with stems trimmed
Vegan puffed pastry
4 Green onion, diced
4 Shitake Mushroom, stems removed, diced
handful fresh parsley, finely chopped
6 button mushrooms, finely sliced
1/4 cup olive oil
2 TBS Balsamic Vinaigrette
1 small tomato, diced

Preheat oven to 450 degrees. Combine all ingredients other than Portobella mushrooms, puffed pastry and tomato in a non-stick pan. Cook until soft. Place mushrooms on oiled cookie sheet. Top with 1/2 of the mixture. Cut puffed pastry, and cover topped mushrooms. Cook in oven until pastry is browned (around 10- 15 minutes). While mushrooms are cooking, add tomatoes to reserved mixture. Cook until tomatoes are soft but not mushy. Topped finished mushrooms with tomato mixture.

I serve this with greens, a salad or other green veggie. Goes well with a semi-sweet white wine.

Comments (Page 1)

Dr Guy

on Jan 11, 2006

Excellent! As I told Mason, since my wife has decided she is dieting (read: WE are), I am looking for good diet recipes, and Vegan with the no dairy or meat, sure cant hurt!

Sorry I dont have any to add, but I will try not to get any drool on the comments section.

KarmaGirl

on Jan 11, 2006

Excellent! As I told Mason, since my wife has decided she is dieting (read: WE are), I am looking for good diet recipes, and Vegan with the no dairy or meat, sure cant hurt!

I started with that recipe because I just made it over the weekend and it is *so* good. We had a very similar dish in a local restaurant, and they charged $20.00 a plate. With wine and a salad, the total came to over $50.00 for the two of us. You can make 2 servings plus have a decent wine and side dish for about $15.00. Makes eating out not worth it at all. I lose weight every time that i go full vegan. There is *a lot* less fat and calories as long as you stay away from heavy use of pasta, potatoes and rice dishes (and, cheese, if you are eating vegetarian).

shadesofgrey

on Jan 11, 2006

There is *a lot* less fat and calories as long as you stay away from heavy use of pasta, potatoes and rice dishes (and, cheese, if you are eating vegetarian).

I can't think of any recipes off the top of my head, but wanted to throw in a plug for tofu pasta

The entire bag has only 40 calories!!!

Furry Canary

on Jan 11, 2006

'There is *a lot* less fat and calories as long as you stay away from heavy use of pasta, potatoes and rice dishes (and, cheese, if you are eating vegetarian).'
I have to dispute this, KarmaGirl. Calories, sure, but pasta, potatoes and rice are very LOW in fat - unless you smother them in butter or the like.

Dr Guy

on Jan 11, 2006

After this christmas (I bought her a Laptop!), I could sure use the savings as well.

{DG cuts another recipe for this weekend}

Dr Guy

on Jan 11, 2006

The entire bag has only 40 calories!!!

How's it taste? I love pasta! If it is even close..............

KarmaGirl

on Jan 11, 2006

Calories, sure, but pasta, potatoes and rice are very LOW in fat - unless you smother them in butter or the like.

That is why the "and" is there The problem is that a lot of people decide to try vegetarian/vegan foods, but don't know what to cook. It is all too easy to start loading up on pasta, rice and potatoes instead of loading up on veggies and eating moderate amounts of starches.

I *love* pasta, but I have to be very careful with it since there are so many calories in it. A serving is quite small, so it is easy to eat a couple servings without even thinking about it.

I plan my meals around the veggies that I am eating, so the starch ends up being a side dish, not the main dish. Pasta based dishes are loaded with veggies and have a filling veggie (like green beans) on the side.

Furry Canary

on Jan 11, 2006

Okay, here's my contribution, vegan of course:

TOFU AND SPINACH LOAF
Included especially for those who have seen tofu in the supermarket but don't know what to make of it, other than effective packing material for the safe transport of photographic equipment. This is a simple-to-make and surprisingly tasty introduction.

INGREDIENTS
16 oz / 450g firm tofu
8 oz / 225g fresh or frozen spinach
2½ oz / 85g sunflower seeds, toasted
2½ oz / 85g pine nuts, toasted
2½ oz / 85g fine breadcrumbs
1 tablespoon dill, chopped
1 large onion, diced
Juice of half a lemon
3 cloves garlic
1 teaspoon soy sauce
1 teaspoon cayenne pepper
1 bunch coriander, chopped finely

METHOD
1. Blend tofu in a food processor until smooth.
2. Finely chop or process spinach.
3. Process nuts in a blender.
4. Combine all ingredients in a bowl. Mix well.
5. Oil a casserole dish or a loaf tin. Sprinkle with a few extra breadcrumbs. Press mixture into dish or tin. Cover with foil.
6. Bake in a moderate oven (190°C / 375°F) until set, approximately 40 - 50 minutes.

Dr Guy

on Jan 11, 2006

Okay, here's my contribution, vegan of course:

ANd you critical taste analysis? (Starving palates want to know!)

Furry Canary

on Jan 11, 2006

'ANd you critical taste analysis?'
What exactly are you asking? Do I like it? Definitely. Tofu is a bit of a chameleon foodstuff; it has little flavour of its own, but absorbs that of the other ingredients admirably. We have served this tofu and spinach loaf twice as part of a mixed vegan / traditional Xmas meal for our extended family. It was extremely well received both times, even by those who (1) also ate turkey and (2) had NEVER eaten tofu before! Xmas here in Australia is usually blisteringly hot, so something a little different like this - satisfying but not heavy, just as tasty cold as hot - is often very welcome.

KarmaGirl

on Jan 11, 2006

What type of tofu do you use (boxed or in a container of water). I use the type that is in water as it seems to have a nicer texture. Do you release any of the moisture out of the tofu before preparing this dish? It sounds quite tasty.

Dr Guy

on Jan 11, 2006

What exactly are you asking? Do I like it? Definitely. Tofu is a bit of a chameleon foodstuff; it has little flavour of its own, but absorbs that of the other ingredients admirably. We have served this tofu and spinach loaf twice as part of a mixed vegan / traditional Xmas meal for our extended family. It was extremely well received both times, even by those who (1) also ate turkey and (2) had NEVER eaten tofu before! Xmas here in Australia is usually blisteringly hot, so something a little different like this - satisfying but not heavy, just as tasty cold as hot - is often very welcome.

You answered it! {Another recipe clip!}

Furry Canary

on Jan 11, 2006

'What type of tofu do you use (boxed or in a container of water). I use the type that is in water as it seems to have a nicer texture. Do you release any of the moisture out of the tofu before preparing this dish? It sounds quite tasty.'

I buy it in a plastic bag with a little water (maybe a couple of dessertspoons), which I drain off before use. I don't press any more liquid out of the tofu, because the firm tofu we use really is just that - quite firm and dry. I find a lot of variation between brands, so I would advise anyone new to tofu simply to experiment until you find a brand you like.

That said, we are spoilt here in Australia, for two main reasons - we are close to Asia (well, as close as we are to anywhere!), and we have a significant Asian community. Both factors contribute to a wider spectrum of foodstuffs being readily available, both in the shops and in restaurants. Lucky us!

KarmaGirl

on Jan 12, 2006

Simple Greens (Vegan)

2 lbs mixed greens, washed, stemmed and chopped
2 TBS olive oil
2 TBS Balsamic vinegar
1 tsp Garlic powder
Salt and pepper to taste

Heat large sauté pan. Add oil. Add greens. Toss greens until they start to wilt (I use tongs for this). Add vinegar and seasonings. Continue to cook until wilted but not mushy.

Enjoy! I serve these with pasta dishes or other heavy meals. They are also good on a cold day instead of a salad. For my mixed greens, I like Chard, Collard Greens and sometimes beet greens. I also like to add a bit of spinach when I add the seasonings to add the buttery flavor of spinach to the mix.

MasonM

on Jan 12, 2006

Karma: your opening recipe sounds good. Really makes me wish I wasn't allergic to shrooms. I'll definately be trying the greens.

FC: I am definately going to try that loaf.

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