flesh or no flesh - that is not the question!

since we had a little kitchen talking last night at the FCP we considered to establish a thread with non-meat alternatives.
they might not be entirely vegan but vegetarian.
everybody should feel free to contribute to it!


i love to share my favorite recipe of

lasagne

use a good brand of precooked lasagne

i use 2 different sauces

tomatoesauce
1 onion cut into pieces
fry in a little oil
add

1 big can of peeled tomatoes
boil

season with
salt, pepper, oregano, thyme, veggie broth

if you fear that it might not be enough you can also add some water


bechamele
3 tablespoons butter or margarine in a pan
add 3 tabelspoons of flour after the butter melted
than pour in 0.5 l / 1 pint of milk
stir well while pouring it in

season with salt, pepper, nutmeg

veggies
i prepare veggies as i like them or as you get them at the supermarket
carrots, kohlrabi cut into very thin slices
or spinache


you will use mozarella cheese, and grated gouda


take a big casserole
butter it

put some tomatoesauce in it
cover it with lasagne sheets (??)
than some bechamele, some of the veggies, some mozarella
lasagne
tomatoesauce
lasagne
bechamele ………

end with tomatoesauce

and cover the whole dish with grated gouda

put in oven and back for 30-40 minutes at medium heat.

if you like you can add some TVP to the tomatoesauce to create a veggie bolognese!

Sounds great!

When I get a bit more time, I'llpost my recipe for vegan chilli

looking forward to it bud

i love chilli yummy yummy

btw if you folks love burritos it is so easy do it vegan style


burritos flans

take a can of red beans
cook them purree them
add 1/2 jar of salasa sauce to it, and season to taste with cumin, salt, pepper, chilly and a little veggie broth

than prepar as you like
sliced tomatoes
sliced bell peppers
a little lettuce

grated cheese - vegan or non vegan

a little fried tofu (smoked is great with it)
or fried tvp

salsa sauce

jalapenos

fried mushrooms

fill your burrito by starting to spread the bean paste and than add what ever you like

These recipes sound great, and I'll have to try them.

Have to say though, there is just nothing better than a good piece of meat.

oyster mushroom shnitzel

get a bunch of very large oyster mushrooms

don.t cut them

whip 1 egg in 1 deep plate

on an other deep plate have bread crumbs at hand

1st turn the mushrooms in the liquid egg
2nd turn them into the bread crumbs

season with salt, pepper, bell pepper,

fry them in a deep pan with oil untill they look crispy

you can serve them with salad, potatoes, french fry or enjoy them just the way they are.

reply to post by nyk537


give them a try nyk and tell us about it!

bud might join you in the thoughts about a piece of meat
but being vegetarian for nearly 10 years it really doesn.t appeal to me anymore.

here we got a smoothie recipe by carrot

Originally posted by CA_Orot).


Oh yeah, the breakfast smoothie:
1/4 Cup Soy Milk
1/2 Cup Banana tofu or regular soft tofu (the dessert stuff is soo good)
1/2 Cup Frozen Blueberries
1/2 a bananna
1/2 Cup Acai Juice watered down (its way too sweet)
Protein Powder

I don't know the exact measurements. I just kind of eye-ball it, and toss it in. Pretty much you can substitute anything in there with anything else...Love Smoothies.

sounds pretty delicious and i will try it next weekend!

Oh FUN! I have some recipes too to contribute!!! I'll have some up for you in the next few days.


- Carrot

I love to cook (that's an understatement), and since becoming a Vegetarian I have experimented with a few recipes.

Vegetable Pita's

- Whole Wheat Pitas
- Feta Cheese
- Olive Oil
- Garlic
- Green Pepper
- Sun-dried tomatoes (in oil, or dried - whichever you have)*
- Spinach
- Red Onion
- Fresh Tomatoes
- Oregano (flakes or fresh chopped)
- Sea Salt & Black Pepper

*If using sun-dried tomatoes packed in oil, drain the oil and pat down the tomatoes to remove the oil. If using dried tomatoes, bring a pot of water to boil, and place tomatoes into the pot until they soften and absorb some of the water.

Combine in a bowl: finely chopped garlic, chopped green pepper, chopped spinach, finely chopped red onion, chopped sun-dried tomatoes, chopped fresh tomatoes and crumbled feta cheese. Add a teaspoonish of olive oil, 1/2 teaspoonish of oregano and a pinch of salt and pepper. Mix well and let marinade for about half an hour.

Cut open the tops of pita pockets, and fill with mixture. Place on a cookie sheet inside the oven for about 20 minutes (or eat cold if you want, either way). Or another alternative, is to spread the mixture on top of the pita bread, to make mini pizza's. I love feta cheese, so I always add more if I'm making pita bread pizzas.



Vegetable Soup

- Spinach
- Fresh and canned tomatoes
- Onion (white or yellow)
- Green Pepper
- Garlic
- Zucchini
- Celery
- Leek
- Carrots
- White Kidney Beans (well these are what I use)
- Olive/Grapeseed oil
- Organic Vegetarian Broth (or you can make your own if you've got the time)

Chop the vegetables into bite size pieces (i usually cut very small) about the size of a dimeish.

In a little bit of oil, saute the chopped onion and leek (the green part - or the white if you can handle the texture) for a couple of minutes. Add the garlic last before adding the other chopped vegetables. Once the garlic starts to cook (not burn) add the zucchini, green pepper, celery, carrots, and spinach to the frying pan, turning the vegetables regularly. Add a little bit of soup broth and cover for a while (I don't usually time, I just sort of wing it).

Now.

I have a crock pot, and most of the time once I have sauteed the vegetables, I just add them to the crock pot with the rinsed beans, chopped tomatoes, canned tomatoes (which totally changes the flavor - in a good way), broth, and any other starch 's I plan on using (potatoes, rice, barley) and place the crock pot on low so the vegetables can absorb all the flavors. Salt and pepper to taste.

Or.

Transfer sauteed vegetables to a large Saucepan and combine with broth, rinsed beans, chopped tomatoes and canned tomatoes. Add noodles or barley and cook on high for 20 - 30 minutes. (I cover it, but you have to watch it as it might try and boil over - been there, done that once on the gas stove...ahh).

I like to have lots of vegetables and less broth - but it's really up to you how much you use and what kind of vegetables you use. These are just the ones I use and like in soups.

- Leeks make all the difference in the flavor
- Potatoes are good if cut small enough and left to chill out in the crock pot
- Canned tomatoes, I find, help bring out the best flavor - as just using the vegetable broth is quite bland and requires lots of salt
- Rosemary does not work well in this soup (I've tried...ick).
- Oregano does not so much work well in this soup either

(more to come.)


- Carrot

carrot those sound really great
i am def in for the vegetable pitta by the weekend
guess you can also roll the mixture into wrapps

2 days ago i made a very delicious

spinache-potato-pot

heat 3 tabelspoon of olive oil in a pan, add 1 red onion cut into rings to the oil and 2 finely chopped cloves of garlic. let them simmer for about 2-3 minutes and than add 1/2 teaspoon of grated chilli, 2 teaspoon of grated cilantro/coriander - let simmer for another 30 seconds.
be careful not to burn the spices.


than add 150 ml / 4.5 oz veggie broth, 300 g / 10.5 oz cubed potatoes and 450 g / 15 oz of spinache leaves. let them simmer for 10-15 minutes until the potatoes are soft.

add 1 chilli cut into rings, let simmer for an aditionall 2-3 minutes and season to taste with salt and pepper.

you can also add egg plant or tomatoes to the pot.