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[24 Mar 2005|03:13pm]

orneryhipster
thanks for the suggestions, ya'll. i'm cooking for a vegan, though i'm not one myself, so this was a good challenge.

here's what i have planned:

appetizer: hummus )

west african peanut soup )

curried rice )

avocado-artichoke salad )

dessert: chocolate cake! )
5 comments|post comment

help? [24 Mar 2005|12:46am]

motherginsberg
anyone have a MIND BLOWING recipe for how to make peanut noodles?
2 comments|post comment

[24 Mar 2005|12:15am]

orneryhipster
need help planning a meal!

what would go well with a spicy peanut soup?

i'm thinking cous cous and some kind of vegetable. but what kinds and how to fix it?
4 comments|post comment

Key Lime Pie? [23 Mar 2005|10:41pm]

gotta_feel_it
Does anyone have a tried recipe for a good key lime pie? I tried the ones on vegweb.com but they came out too mushy (not solid enough) and too tart. Thanks.

x-posted
5 comments|post comment

Spinach Pesto with bow tie pasta (not vegan) [23 Mar 2005|04:45pm]

shoo
This looked really good. I will cook it tomorrow and let you know.

Spinach Pesto
-------- ------------ --------------------------------
2 10-oz pkgs frozen chopped spinach, thawed, drained
2 teaspoons basil
4 cloves garlic
1/4 cup fresh parsley, minced
8 tablespoons virgin olive oil
4 tablespoons butter or margarine
1/2 cup parmesan cheese

Whirl in blender or food processor until smooth.

I would pour over cooked bow tie (or favorite cooked pasta)
5 comments|post comment

What are your "Standard Repertoire" Menus? [23 Mar 2005|07:21am]

melanie
I know this will get easier with practice, but right now I still have to think pretty hard about what to fix on a given night. When I get home on a weeknight evening, I'm already starving, pressed for time, and not always feeling terribly creative. That's when I'm most likely to either fix something really weird for dinner or give in and end up with something with meat - because it doesn't require the thinking. I have this base of "standard menus" that I know my family will eat, I always have the ingredients for, and I've made so many times that fixing it up can be done on autopilot.

So...

What are your vegetarian/vegan "Standard Fare" menus? The things that you can whip up at any time, no problem, and that you eat on a regular basis?

(please, not interested in "just eat a sandwich or a bowl of cereal" answers...I'm talking about actual *dinners* that I can feed to the family. Thanks.)

So far, I have things like:

- Frittata (filled with veggies, 1-dish meal)

- Spaghetti (with salad or cooked greens)

- Macaroni & cheese (with veggies on the side or mixed in. or both.)

- stirfry (all veggie or with tofu or tempeh)

- beans-n-rice (usually with cooked greens or misc. veggies on side)

- some variant on enchiladas or tacos or burritos (either with veggies on side or filled with enough veggies to be a 1-dish meal)
44 comments|post comment

[22 Mar 2005|10:18am]

ange420
[ mood | curious ]

Ok, So I love putting soy meatballs in my pasta sauce, but then I started thinking that there really are/should be a lot of ways to cook them.

One night, I loaded them up with curry powder and cooked them in wine with veggies. Last night, I used white wine, olive oil, onions, garlic, and seasonings to cook them in and then I melted cheese on top. Not bad, but I want more ideas. Obviously, they can be used as meat substitutes, but what I'm really looking for are some good sauce recipies. What could be the base besides wine or tomato puree?

9 comments|post comment

[17 Mar 2005|01:56pm]

a_soviet
does anyone know any recipes for vegetarian war wonton soup?
1 comment|post comment

save my bread! [17 Mar 2005|11:43am]

macabre_grrl
[ mood | disappointed ]

Sorry, this is not a recipe or anything, but I hope it's okay and potentially useful to someone. I found a whole loaf of store-bought bread in my fridge and it's in perfect condition but DRY! It's about three weeks old or so. I think it's fine to eat, but not when the slices resemble emery boards!

I was thinking of wrapping it in a damp cotton towel and putting it in the oven on low for a little while, or putting it in the oven with a large pan of boiling water under it.

17 comments|post comment

how to fake expensive kitchen equipment [17 Mar 2005|08:47am]

macabre_grrl
[ mood | dorky ]

Yesterday, I watched a show called Good Eats about breadmaking and sandwiches. The breadmaking part was an absolute blast, and I really can't wait until the recipe gets on the website. I will never, ever make bread the same way again. The portrayal of yeast was particularly droll.

But the best part of this was his two clever ways of pretending you can afford expensive equipment. For one thing, I have always bemoaned my lack of a pizza stone, but they're pricey and I'm always afraid they'll break and then I'll be very sad. Yet Alton Brown comes to the rescue. His solution is to go to the garden shop and buy the very largest terra cotta drain dish you can find. Flipped over, it mimicks a pizza stone. Genius! Genius! Just put it in the oven cold and preheat it with the oven.

And then, he came up with a way to make a really hardcore sandwich press. Six fireplace bricks, three wrapped in tinfoil. Put them on two cookie sheets and bake them at 500 degrees Fahrenheit for an hour. Then you put the pan of tinfoil bricks on the stovetop and grease them up, with butter or equivalent. Hopefully you have several sandwiches made on little French breads, hopefully with lots of meltable things inside. Then you put the sandwiches on the bricks and then stack the second pan of bricks on top. Take the sandwiches out when you can't stand it any longer.

13 comments|post comment

[17 Mar 2005|10:39am]

naturesfriend
Thank you from xevinx
Read more... )

If any of those friends make it to my journal, thank you. Thank you.
2 comments|post comment

[17 Mar 2005|09:59am]

waitingroom
Hey guys,

I just joined this community, so I hope this question hasn't been posted recently. If it has, I apologize.

What is your favourite way to marinate tofu? I had tofu steaks a couple of weeks ago that were absolutely fabulous, and I'd like to find some great marinades to broaden my horizons. I'm a beginner vegetarian, so I currently only have one marinade that I use over and over (it's getting boring :P ). So any help here would be great. Thanks!
14 comments|post comment

Help! [16 Mar 2005|02:10pm]

ettinsmuir
Any ideas for an easy vegetarian casserole (not wildly exotic) I could make the day before a party?
8 comments|post comment

[16 Mar 2005|01:12pm]

dragana
http://www.livejournal.com/community/giannaslawsuit/

Have you ever eaten at Gianna's Grille in Philadelphia?
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Artichoke and Basil Hero (lacto-ovo) [15 Mar 2005|12:29pm]

juiceplus
Artichoke and Basil Hero
from Easy Vegetarian Dinners
ISBN 0-696-21690-6

25 minutes
Makes 6 servings


1 cup fresh basil leaves
1/4 cup olive oil or salad oil
2 tablespoons shredded parmesan cheese (we used more because we love cheese)
1 tablespoon capers, drained
1 tablespoon white wine vinegar
2 teaspoons dijon/brown mustard
1 clove garlic, quartered
1 16-ounce loaf of french bread (we used frozen hoagie leaves and heated them in the oven)
1 14-ounce can artichoke hearts, drained and sliced
1 medium tomato, thinly sliced
2 cups torn fresh spinach
4 ounces sliced provolone cheese

In a blender or food processor (or your knife and cutting board) combine the basil, oil, parmesan cheese, capers, vinegar, mustard, and garlic. Cover; blend or process (or chop up) until nearly smooth. Set aside.

Cut bread in half lengthwise. Hollow out each half, leaving 1/2 inch to 1 inch shell (we only did this to the tops because the bread was so delicious. then we just mixed up the bread with the pesto and put it back on the sandwich). Spread the basil mixture over the cut side of each bread half. On the bottom half, layer artichoke hearts, provolone cheese, tomato, and spinach. Cover with bread top.

Cut big sandwich into little sandwiches. Mmm...
7 comments|post comment

[15 Mar 2005|02:24am]

juiceplus
everyone here should invest in a copy of Easy Vegetarian Dinners published by grand avenue books (i don't see an author anywhere).

i've tried only a few of the recipes (spagetti squash with beans, artichoke and basil hero, & tortellini-vegetable salad) and they've all surprised me with their simplicity and flavor. it's great for beginning vegetarian cooks - like me!

does anyone have this cook book and have any favorite recipes out of it that i should try? eventually i'll probably go through the whole thing because it's so so good.
4 comments|post comment

[14 Mar 2005|12:41pm]

lifeflowson
Can anyone give me tips on cooking brown rice? It's always too watery when I make it. I tried it in the rice cooker but it was still too watery. I can't make it to save my life so I always end up using white rice. Help?
10 comments|post comment

[14 Mar 2005|03:44pm]

kittymoon
Today I made the yummiest vegan snack! It comes from The Garden of Vegan...

Spiced Maple Nuts
1/4 cup pure maple syrup (no Aunt Jemimia!)
1/2 tsp sea salt
1/2 tsp cayenne pepper (use less if you don't like the heat)
1 1/2 cups of nuts, your choice (i used slivered almonds)

1. Mix together everything but the nuts.
2. In a large saucepan (i used a wok) toast nuts. 2-5 minutes depending on the nut.
3. Pour liquid mixture in a stir until coated and liquid is gone. About 30 seconds.
4. Remove from heat and let cool.

They are so yummy! Definately use less cayenne if heat isn't your thing.

Enjoy!
2 comments|post comment

Peanut Butter Pie [14 Mar 2005|03:04pm]

parapagus_soup
There's variations of this recipe on the web, but they contain different ingredients- some have cream cheese, some use Oreo crusts, some even contain fudge! You can look those up on your own; this is my grandma's recipe for peanut butter pie.

For the crust, you can use a store-bought or homemade 9-inch pie shell; bake it before putting in the fillings.

Mix together:
1 cup confectioners sugar
1/2 cup creamy peanut butter

Spread this mixture in the bottom of the pie shell, saving a little for the topping.

Prepare 4 cups of vanilla or chocolate pudding (or one box of instant pudding), when it's cooled, spread it over the peanut butter mixture.
Top with whipped topping, if desired (I like to do so, and then drizzle a little chocolate syrup over it), then sprinkle the remaining peanut butter mixture over it.

For vegans, here's an awesome vegan version of the pie.
2 comments|post comment

Erin Go Braugh [14 Mar 2005|01:27pm]

garaynbow
[ mood | hungry ]

Anybody have a good recipe for St. Patty's day? We used to do Corned Beef and Cabbage, but obviously only the cabbage is left in that recipe! So far, I'm going to make boiled cabbage and seasoned new potatoes... any other suggestions?

Thanks so much :)

10 comments|post comment

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