For The Veggie

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For The Veggie

I've recently gone vegetarian for a bit. I really want to refocus my diet and it forces me to be very creative in the kitchen. I was looking for some more ideas for entrees for veggies. Not everyday budget college kid food rice and beans and veggie burgers, but for the really good meal I spend time on a couple times a week.  I made a veggie version of of the fresh pasta with pancetta here on the site, which turned out great. And then I've done a a brunch style wrap with pan seared peaches and an orange pan sauce, also really good. Plus a few more asian style dishes. Anyway, looking for some ideas a little out of the box I can have fun with.

 

Cheers

Brad

 

P.S. - I live in a small apartment downtown and cannot grill. Which would be cool if I could, but I can't.

 

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First, here's a great recipe I got from Vegetarian Times magazine several years ago.  It's a side, not a main, but it's really good:

 

Spicy Stuffed Sweet Potatoes
(Makes 4 servings)

Ingredients:

  • 4 medium Sweet Potatoes
  • 4 tbs Butter
  • 1/8 tsp (or to taste) ground cumin
  • Salt to taste
  • 6 oz. Pepper-Jack cheese, grated
  • 1 large Red bell pepper, seeded and diced
  • 1 large Yellow bell pepper, seeded and diced
  • 1 cup Sour cream
  • 2 tbs Freshly squeezed lime juice
  • 2 tbs White onions, minced
  • 2 tbs Cilantro, finely chopped

Instructions:

  1. Prick sweet potatoes with a fork and place on a large baking pan lined with foil. Bake in a 350° F oven for about 1 1/2 hrs, or until soft in the center. Remove from oven, but leave oven on. Cut in half lengthwise. Scoop potato flesh into a bowl. Place jackets back onto baking pan.
  2. Mash the butter, cumin and salt into the potatoes, leaving them chunky.
  3. Scoop back into potato jackets, distributing mixture evenly.
  4. Sprinkle the peppers and the cheese onto top of potatoes, reserving some peppers for final garnish. Bake in oven until the cheese melts.
  5. Mix together the sour cream and lime juice.
  6. Garnish finished potatoes with the white onions, remaining peppers, cilantro, and sour cream. Serve hot.

 

I also make a "lasagne" where I mix some basil, oregano and thyme into requesón (you'd probably use Ricotta), spread that between alternating layers of blanched, long, thin zucchini slices (mandoline) and tomatoes, top it with quesillo (Mozzarella) and Parmesan then bake and brown it.  No sauce or meat in that.

 

Also, I know you said you weren't looking for "veggie burgers," but THIS mushroom-burger recipe (PDF file) from Australia is especially good.

 

Note: I am NOT a vegetarian.  I just like to try a few recipes once in a while and, out of the dozens of vegetarians I know, I can count on two fingers the number of them who are actually healthy and not always fighting some kind of health problem (that they are certain the continued vegetarianism will fix).

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"Cooking is three things: passion, passion and passion." -- Samantha Vallejo-Nágera - MasterChef España