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 2)

KarmaGirl

on Jan 13, 2006

Allergic to mushrooms? Man, that bites. I love mushrooms. We eat about 3 pounds of mushrooms a week. A lot of my soups have them in them, and I make panninis that have portobella mushrooms, sliced red peppers and sweet onions in them.

KarmaGirl

on Jan 13, 2006

Mushroom and Spinach Quesadillas (Vegan)

6 white Mushrooms
Handful of Spinach
1/2 Sweet Onion (sliced)
Cheddar Flavor Veggie Shreds
Tortillas
Oil

1.) Sauté Mushrooms, onions and spinach in oil. Remove from pan.

2.) In the same skillet place a tortilla in the pan and cook lightly (add more oil if needed). Then place some of the mushrooms mixture on half the tortilla, and add some Veggie Shreds. Fold over and heat both sides until tortilla is browned and cheese is melted.

This is good served with guacamole.

MasonM

on Jan 13, 2006

Black Beans and Brown Rice

OK, I'm not a fancy cook like Karma. This is simple fare, but will stick to your ribs.

1 cup brown rice
1/2 small bag black beans (canned if you're in a hurry)
1/4 medium onion - chopped
cayenne pepper
cumin
salt to taste

If using dried beans, cook them first and drain.

Cook rice per directions, adding onion, a bit of cayenne, and a bit of cumin (go light on the spices) as you stir the rice into the boiling water so that rice, spices, and onion cook together.

10 minutes before rice is fully cooked, add black beans and allow to finish simmering. Rice should absorb almost all of the water within 15 minutes at this point (the beans add about 5 minutes)

This is good served with a nice spinach salad with carrots, cucumber, onion, and a raspberry vinaigrette dressing.

MasonM

on Jan 15, 2006

Hmm, I thought this thread was a good idea. Seems to have lost interest pretty fast.

JillUser

on Jan 15, 2006

Here's a dessert favorite. It is low-cal but not vegan (has an egg in it):

Molasses Crinkles
1/4 C margarine softened (I use Olivio)
3/4 C + 1/2 TBP sugar divided
1/4 C molasses
1 egg
2 C flour
2 tsps baking soda
1/4 tsp salt
1 3/4 tsps ground cinnamon divided
vegetable cooking spray

1)beat margarine @ medium speed with electric mixer until creamy. Gradually add 3/4 C sugar, beating well. Add molasses & egg, beat well.

2)Combine flour, baking soda, salt, & 1 1/2 tsps cinnamon. Gradually add flour mixture to margarine mixture, beating until blended. Cover and chill 1 hour.

3)Combine remaining sugar & cinnamon. Shape dough into 1inch balls, roll balls in sugar mixture and place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 for 8 mins or until golden. Cool slightly on sheet then transfer to wire rack.

Yields 4 dozen.
48 calories per cookie

Enjoy!

MasonM

on Jan 15, 2006

Sounds good Jill. I can always substitute a flax seed paste for the egg.

JillUser

on Jan 15, 2006

Sounds good Jill. I can always substitute a flax seed paste for the egg.

I might give that a try myself since flax seed is sooo good for you. My mom lowered her cholesterol greatly by just adding flax seed to her diet.

They are really tasty cookies. I served them at Christmas and people loved them. I didn't bother telling them they were "diet"

Gideon MacLeish

on Jan 15, 2006

Mushroom Stroganoff.

--Mushrooms
-- 8 oz. Sour Cream (veggie sour cream can be substituted with excellent results)
--Onions
--Oregano
--Worcestershire sauce (while the taste may be different, you can substitute soy sauce for this one, as worcestershire uses anchovies).
-- 8 oz. Cottage Cheese (firm or extra firm tofu, crumbled, works as a vegan substitute as well)

Saute mushrooms and onions in olive oil (note: this is one dish where portabella mushrooms just don't seem to work as well, in my personal opinion). Add sour cream, worcestershire sauce, oregano, salt and pepper to taste, and cottage cheese. Mix well. Serve over rice or noodles.

Gideon MacLeish

on Jan 15, 2006

This isn't really a recipe, but a tip. For vegan mashed potatoes, use vegetable broth instead of milk. Make gravy with prepared vegetable broth thickened with cornstarch.

JillUser

on Jan 15, 2006

This isn't really a recipe, but a tip. For vegan mashed potatoes

Another good replacement for mashed potatoes is to put cooked cauliflower through a ricer and mix with some margarine and salt and pepper.

Gideon MacLeish

on Jan 15, 2006

Another good replacement for mashed potatoes is to put cooked cauliflower through a ricer and mix with some margarine and salt and pepper.

But why would you wanna do that? Cauliflower's more expensive than taters, and them spuds ain't meat! LOL

(besides, we prefer our cauliflower raw!)

MasonM

on Jan 15, 2006

Or you could just use rice milk or soy milk like I do.

JillUser

on Jan 15, 2006

Cauliflower's more expensive than taters

It's a lot less fattening, that's why (and not starchy). I like cauliflower raw also. Just a suggestion as an alternative to spuds....sheesh!

MasonM

on Jan 15, 2006

Ok now, let's not take a pound of flesh in the vegetarian thread.

Texas Wahine

on Jan 16, 2006

Mushroom Stroganoff.

Yum! I'll have to try that one!

Worcestershire sauce (while the taste may be different, you can substitute soy sauce for this one, as worcestershire uses anchovies).

Ick. Never knew that. (need a barfing smiley!)

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