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The Vegetarian Recipes Thread

Estro Felino

Believer in free will
Premium Member
Hello guys:heartpulse:

This thread is for sharing the most delicious and compelling recipes that everyone can eat (so vegetarians too).
Be creative...I want to learn about cuisine traditions from other countries too.;):p
 

Estro Felino

Believer in free will
Premium Member
I will start by this recipe. A traditional dish from Southern Italy, which in my opinion is the best way to value eggplant (aubergine) which are incredible vegetables.

 
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JustGeorge

Not As Much Fun As I Look
Staff member
Premium Member
By far my husband's favorite recipe, and one of mine(I can't pick just one): Matar Paneer, Easy Punjabi Mutter Paneer (2 Delicious Ways) He would eat paneer every day of the week if I would make it. I like it served best with paratha or naan.

My oldest son's favorite is a recipe I know by heart now, and can't remember the name. Its not authentically vegetarian, but we are vegetarians, so we use a beef substitute in place of beef. Along with that, its tomatoes, okra(or spinach or cassava leaf, if you can find it), cumin, cayenne, and a few big globs of peanut butter, boiled in broth(traditionally the meat makes the broth, but veggie meat does not do that. We use vegetable broth). Sounds....not great. Looks...even worse. But, serve it on a bed of couscous, and it is amazing. Found this gem years ago when studying the cooking of central Africa.
 

Estro Felino

Believer in free will
Premium Member
By far my husband's favorite recipe, and one of mine(I can't pick just one): Matar Paneer, Easy Punjabi Mutter Paneer (2 Delicious Ways) He would eat paneer every day of the week if I would make it. I like it served best with paratha or naan.

My oldest son's favorite is a recipe I know by heart now, and can't remember the name. Its not authentically vegetarian, but we are vegetarians, so we use a beef substitute in place of beef. Along with that, its tomatoes, okra(or spinach or cassava leaf, if you can find it), cumin, cayenne, and a few big globs of peanut butter, boiled in broth(traditionally the meat makes the broth, but veggie meat does not do that. We use vegetable broth). Sounds....not great. Looks...even worse. But, serve it on a bed of couscous, and it is amazing. Found this gem years ago when studying the cooking of central Africa.
Sounds and looks delicious..I have seen the pictures. Thanks for sharing .:)
 

ChristineM

"Be strong" I whispered to my coffee.
Premium Member
Most of our family are meat eaters except for my eldest daughter. I therefore cook two different meals, often (but not always) using thw same ingredients then adding meat to 4/5ths of the food to finish tje cooking. Sometimes, like today, we will eat completely vegetarian.

This time of year we are often presented with various home grown veg by different neighbours. Yesterday saw a giant butternut squash appear on our doorstep. When i say enormous its 67cm round at its widest.

So today we will be having stuffed butternut squash for dinner. I will be making the stuffing up as i go so will post the recipe later if it turns out OK.

But i will say the stuffing will contain raisons and ginger, along with some spices because thats what we have on the shelf
 

ChristineM

"Be strong" I whispered to my coffee.
Premium Member
By far my husband's favorite recipe, and one of mine(I can't pick just one): Matar Paneer, Easy Punjabi Mutter Paneer (2 Delicious Ways) He would eat paneer every day of the week if I would make it. I like it served best with paratha or naan.

My oldest son's favorite is a recipe I know by heart now, and can't remember the name. Its not authentically vegetarian, but we are vegetarians, so we use a beef substitute in place of beef. Along with that, its tomatoes, okra(or spinach or cassava leaf, if you can find it), cumin, cayenne, and a few big globs of peanut butter, boiled in broth(traditionally the meat makes the broth, but veggie meat does not do that. We use vegetable broth). Sounds....not great. Looks...even worse. But, serve it on a bed of couscous, and it is amazing. Found this gem years ago when studying the cooking of central Africa.

Looks delightful, i am just printing the recipe, thanks
 

PoetPhilosopher

Veteran Member
Okay so my family seems to have created something called a veggie sandwich. And here is what it contains:

A large tenderloin bun
Lettuce
Tomato
Avocado
Sliced pickles (bread and butter pickles works)
A sprinkle of salad dressing
Cheese
And if you want to, you can use mayonnaise on the inner side of each tenderloin bun half
 

SalixIncendium

अहं ब्रह्मास्मि
Staff member
Premium Member
A large tenderloin bun

That sounds absolutely disgusting!

I don't think you'll attract many vegetarians with the first recipe item being a large "tenderloin" bun.

nauseated-face-apple.png
 

Flame

Beware
Super simple snack during peak tomato season:

12 Grain bread
Vegan Mayo (Just Mayo is a personal favorite)
Sliced tomatos
Salt
Pepper
 

exchemist

Veteran Member
Dhal with spinach, adapted from Madhur Jaffrey (quantities for 2):
- Cook 90g green lentils for ~45mins in 325ml water. (Do not add salt or they will become tough.)

Meanwhile,
- Peel and finely grate fresh root ginger, a piece half the size if your thumb. It will form a paste.
- Pound half a teaspoon of cumin seed in a mortar
- Crush a garlic clove with salt in a mortar
- Finely chop 2 or 3 hot chillies green or red, according to taste (can leave seeds in if you like it hot)
- wash a small bunch of coriander
- wash about 200g spinach

When the lentils are ready they will not be quite dry, but most of the water will have been absorbed. Take them off the heat. Next:-

Heat 2 tablespoons oil in a big pot with a lid, add the ginger and garlic pastes, the cumin and the chilli, and fry for 10--15seconds, then add the spinach and the coriander. It will sizzle and wilt down and water will come out.

When it has wilted add the lentils and simmer for ~30 mins. Towards the end add the juice of 1/2 a lemon and a good twist of black pepper. There may be enough salt from the garlic paste but if not, correct at this point. If it looks too wet you can leave the lid off for the last 10 mins.

This is delicious, healthy and very nourishing on its own, but goes well with pooris - which are fun to make - or rice, perhaps with a side dish of some greek yoghourt and salted cucumber.
 
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Estro Felino

Believer in free will
Premium Member
Dhal with spinach, adapted from Madhur Jaffrey (quantities for 2):
- Cook 90g green lentils for ~45mins in 325ml water. (Do not add salt or they will become tough.)

Meanwhile,
- Peel and finely grate fresh root ginger, a piece half the size if your thumb. It will form a paste.
- Pound half a teaspoon of cumin seed in a mortar
- Crush a garlic clove with salt in a mortar
- Finely chop 2 or 3 hot chillies green or red, according to taste (can leave seeds in if you like it hot)
- wash a small bunch of coriander
- wash about 200g spinach

When the lentils are ready they will not be quite dry, but most of the water will have been absorbed. Take them off the heat. Next:-

Heat 2 tablespoons oil in a big pot with a lid, add the ginger and garlic pastes, the cumin and the chilli, and fry for 10--15seconds, then add the spinach and the coriander. It will sizzle and wilt down and water will come out.

When it has wilted add the lentils and simmer for ~30 mins. Towards the end add the juice of 1/2 a lemon and a good twist of black pepper. There may be enough salt from the garlic paste but if not, correct at this point. If it looks too wet you can leave the lid off for the last 10 mins.

This is delicious, healthy and very nourishing on its own, but goes well with pooris - which are fun to make - or rice, perhaps with a side dish of some greek yoghourt and salted cucumber.

I love lentils, really.
Thanks for sharing this:)
 

Estro Felino

Believer in free will
Premium Member
Okay so my family seems to have created something called a veggie sandwich. And here is what it contains:

A large tenderloin bun
Lettuce
Tomato
Avocado
Sliced pickles (bread and butter pickles works)
A sprinkle of salad dressing
Cheese
And if you want to, you can use mayonnaise on the inner side of each tenderloin bun half

It sounds good...I will have to try it...Sounds not that easy...
Much more difficult than a sandwich filled with Caprese Salad (tomato and mozzarella).:p

Caprese-Salad-4-720x1080.jpg
 

exchemist

Veteran Member
It sounds good...I will have to try it...Sounds not that easy...
Much more difficult than a sandwich filled with Caprese Salad (tomato and mozzarella).:p

View attachment 44366
This is something we often have at lunch, now that the supermarket has started selling mozzarella di bufala. The problem is getting basil leaves in winter in the UK. I buy a pot which lasts for a while indoors, but in winter it does not do very well.
 

ChristineM

"Be strong" I whispered to my coffee.
Premium Member
Butternut squash,

I've just invented this, so its a bit throw it in and hope for the best and im cooking for 5 so adjust as required.

We have just devoured it and i must say it's a nice tasty, warming winter dish (i would say that wouldn't i).

Preheat the oven to 200c (i think 400f gas 6)

Cut the squash in half (or in my case 5, it was a very big squash) scoop out the seeds, slice into the flesh in a criss cross to allow the heat through.

Cut smallish knobs of butter and spread them into the squash.

Put the squash on a tray in the oven for an hour.

...

Stuffing,

The raisins i mentioned in post 5 were actually sultanas.

Dice an onion or two
Cut a small root ginger into fine matchstick size pieces
I used a teaspoon each of ground cinnamon, paprika and cumin seeds
A handful of sultanas for each person
A couple of knobs of butter.

Heat the butter until it begins to foam, add the onions and cook until soft. Add the spices, ginger and sultanas and cook until the onions start to caramelise.

When the squash is cooked place spoonfuls of the stuffing into the hollow of the squash. Spoon the juice from the pan over the top and pop back.in the oven for 10 minutes for the flavours to soak into the squash.

Eat it while its hotm
 

Estro Felino

Believer in free will
Premium Member
Roman Artichokes...
The artichoke is really a magical vegetable. Its heart is used in so many Italisn recipes.

 

ChristineM

"Be strong" I whispered to my coffee.
Premium Member
A quick lunch : slices of mozzarella and pesto on fresh crusty bread

A tasty pasty : boil and drain some spinach, squeeze out the excess water, chop some mushrooms, chop a small onion, mix together along with a handful of pine nuts. Roll out the pastry, spoon the green goo onto one half of the pastry, fold it and seal the edges. Cook at 200c (400f gas 6) until the the pastry is golden
 
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