Please share your favorite vegetarian recipes for me here. Bonus points if they are ghetto gourmet (super-easy, few ingredients, quick-cook recipes). Thanks!
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om nom nom said, (97 days ago)
slice tomatoes. slice mozarella. drizzle with olive oil. crack pepper. grind salt.
nadir said, (97 days ago)
1 onion
handfull of cilantro
1/2 bulb garlic
1 jalapeno
1/2 mango
salt&pepper to taste
blend in a food processor till smooth. dump over veggies and tofu (tempeah, setain, wtfever), let marinate for at least 2 hours. remove said veggies from sauce (reserve for latter) and grill, bake, flash fry or whatever. serve with a grain of your choice and use the reserved sauce to compliment.
this is my sauce of the summer and will be used to coat everything from tofu to mushrooms to just poured over rice.
so very tasty.
Jesse said, (97 days ago)
Jesse's powerfood, aka inside-out burrito: brown rice, black beans, 'cado, salsa fresca... Goddess dressing and hot sauce. Heat rice and beans (add cheese if you're nasty), layer in a bowl and enjoy.
lostintranslation said, (97 days ago)
Same one I offered up before:
Chickpeas drowned in medium chunky salsa and nuked. So yummy and very lazy.
giu said, (97 days ago)
Also easy:
couscous w/ stewed tomatoes + onion and garlic
cook a whole butternut squash and cube it over the couscous/tomato stuff. Amazing and easy.
giu said, (97 days ago)
Also acorn squash: boil it, peel it, cube it.
add brown sugar, generous cubes of granny smith apples, and butter
Microwave.
It turns into a sweet gooey mess of goodness.
giu said, (97 days ago)
Spaghetti squash: cook that shit.
Scoop out squash meat with a fork, so it comes out like strands of spaghetti.
Top with tomato sauce and parmesan and green peppers.
Triangles said, (97 days ago)
You guys rule! :) btw, I just discovered that Safeway.com delivers for only $13.00... totally awesome when you're too sick to go shopping.
@electricbathduck: That's one of my favorite easy but kickass recipes. Total crowd-pleaser of a recipe that hinges completely on the quality of the ingredients. Heirlooms are gorgeous right now, too. :)
@nadir: I'm drooling... how long does that sauce keep in fridge?
@Coin-Operated Boy: I love making little those for parties... deceptively easy, too.
@giu: Dude, I'm doing the acorn squash goodness tonight... I've got one that's been hanging out here for a month now!
@LIT: Now THAT is optimal lazy food. :)
Evangeline said, (97 days ago)
Brussel sprouts.
Heat the oven to 450 degrees. Shake brussel sprouts in a bag with olive oil, salt, and pepper. Bake for 40 minutes. Presto chango!
Cruciferous deliciousness.
nadir said, (97 days ago)
@triangles: not too sure about how long it will last, it never makes it past 48 hours at my house.
and i also drizzle a bit of olive oil in there, but it is not essential.
Laydee Ohracuhl said, (97 days ago)
Chik patties are a perfect vegetarian food
You can make a chik sandwich with all the fixins
Melt Parmesan cheese with tomato sauce for Chik parmesan
BBQ chik patty
Chik'n salad with salad greens and chik patties
The possibilities are endless.
Laydee Ohracuhl said, (97 days ago)
You can also take a portobello mushroom, marinate with olive oil and balsamic vinegar, salt, pepper, and thyme and throw it on the grill
Laydee Ohracuhl said, (97 days ago)
Butternut squash. Once you get past the hacking part, marinate it in olive oil and salt (rosemary?) put it in the oven for 350 degrees for about thirty minutes or until tender. Remove from oven, and cut into pieces. This can be used in almost anything from curry to stir fry. However, oven baking is the best way to make it tender.
Laydee Ohracuhl said, (97 days ago)
If you want to save something, lemon juice usually helps. I can keep guac for at least 48 hours with the right amount of lemon juice.
Laydee Ohracuhl said, (97 days ago)
Hummus:
8 cloves of chopped garlic (or less if you prefer)
2 or 3 cups Cooked chik peas (canned or made yourself)
1/4 cup lemon juice
1/4 cup tahini (or more if you prefer, I usually go by texture)
2 tbs olive oil
Salt and pepper to taste
Grind chick peas and olive oil in food processor, add garlic to taste clove by clove
Slowly add tahini until hummus is proper consistency (meaning that some people like it thick and others like it creamy)
Add lemon juice to taste
Add salt and pepper to taste
Hummus stores at least a week and you can spread it on sandwiches, eat it with carrots or eat it with pita bread/crackers
lostintranslation said, (97 days ago)
Also, Kraft dinner with TVP crumbles, kidney beans and diced tomatoes in it. Chili powder and cumin for flavour, if you're feeling fancy.
lostintranslation said, (97 days ago)
Errr... in our house, we make it without the TVP - makes my kids gassy...
Triangles said, (96 days ago)
@ladyoracle: DUDE, yummers. I love making butternut squash soup, for sure, but it's always that hacking part that kills me. I want a chop saw in my kitchen.
Triangles said, (96 days ago)
In my old thread, one of my favorite recipes was contributed by Ben Brown (who has since told me it's actually his brother's recipe). I've committed it to memory because I'd used it about 5 times after he shared it... at the same time, my memory is now fuzzy so some of the ingredients may have been skipped.
Ingredients:
- 1 package ramen
- peanut butter
- cock sauce (Vietnamese garlic-chili sauce)
- soy sauce
- sesame seed oil
Cook ramen according to directions on package, drain, rinse. Add some peanut butter (about a tablespoon, but do it to your taste), soy sauce and sesame seed oil (also to taste), and mix together. I serve it lukewarm-cold with a chilled cucumber salad on the side. Ben, if you see this, please feel free to correct me.
Triangles said, (95 days ago)
Tonight am trying to make this Roasted Beet Salad with Beet Greens and Feta recipe found on Epicurious:
6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers
3/4 cup crumbled feta cheese (about 3 ounces)
preparation
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
nadir said, (83 days ago)
Cucumber and Radish Salad
Ingredients:
1/2 cup thinly sliced sweet onion (red works best)
12 sliced radishes (the thinner the better)
1 cucumber, halved lengthwise, seeded, and sliced in half moons
1/2 bunch cilantro, rough cut, stems and all
3/8 cup pomegranate juice
1/8 cup red wine vinegar
4-5 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1/8 teaspoon powdered ginger
salt and pepper to taste
Prep:
Combine onion, radishes, cucumber and cilantro in a medium bowl (sprinkle with a bit of salt to make them sweat a bit).
Combine pomegranate juice & vinegar and the rest of the ingredients in a small bowl; whisk well until blended. Drizzle vinegar mixture over cucumber mixture, tossing to coat. Cover, and chill 15 minutes.
Laydee Ohracuhl said, (83 days ago)
Couscous Salad (note: I made this ad hoc, but you can probably duplicate what I did much better)
Ingredients
1 3/4 cup Israeli couscous from whole foods or from Israeli/Russian Market.
1 3/4 cup water pre-boiled
Olive Oil (2 tbs)
Clove or two Garlic Chopped
Fresh Basil (a fistful) Chopped
Grape Tomatoes (about 10-12) Sliced
Walnuts (toasted or raw) chopped
Balsamic Vinegar 2 tbs
Red wine 2 tbs (optional)
Crumbled Goat Cheese (1/4 cup)
Salt and pepper to taste
Saute couscous and chopped garlic in pan for 2-3 minutes until couscous is brown. Add boiling water to pan and bring to a boil. Simmer until liquid has been reduced, covered on low heat (about 10-15 minutes) Stir after liquid is gone to prevent sticking on bottom of the pan.
Take pan off the heat. Add chopped fresh basil, chopped tomatoes, and walnuts. Mix in vinegar, wine, and salt and pepper. Add crumbled goat cheese once mix is cool (room temperature)
Refrigerate and serve. (not necessary, but its better cold)
I'd once posted a thread like this one on Consumating and it was awesome, but sadly it was one of the threads I wasn't able to access after the "Older" link in convos died. If you shared one in that thread, please feel free to post it again here.