Are there any vegetarians here?

[midnightgallop]

My fiance just bought a book called Student Vegetarian Recipes (cheaper ways to make good veg food). What book do you have? We haven't used it yet, but when we do we'll post the recipes we like here. I'm sure this is no secret too, but a peanut butter banana and honey sandwhich is a great energy snack Not really a recipe though. Also check out food combining. I should state that I am no longer a vegetarian though as I see it healthier to eat meat once in a great while.

 

[carolinacorn69]

I dont believe in being a vegetatian because you think its cruel. There is nothing wrong with eating meat providing its come from a good source. I always do my best to eat free range meat that has come from an animal that has had a free roaming life. Of course, sometimes this cant be helped. Fast food resturants etc...

I live on a farm and we get deer in the field sometimes and when they get over croweded the gamekeeper comes and shoots a couple. It is for their own good, its not cruel. When they are killed, my dad gets the cape and antlers for taxidermy and we get a few joints of meat. Its gorgeous. Had a free range natural life and suffered not one bit! Our gamekeepers a good shot:rofl:

We have evolved to eat meat. That is what our canines are for.

 

[Snake Dave]

I dont believe in being a vegetatian because you think its cruel. There is nothing wrong with eating meat providing its come from a good source. I always do my best to eat free range meat that has come from an animal that has had a free roaming life. Of course, sometimes this cant be helped. Fast food resturants etc...

I live on a farm and we get deer in the field sometimes and when they get over croweded the gamekeeper comes and shoots a couple. It is for their own good, its not cruel. When they are killed, my dad gets the cape and antlers for taxidermy and we get a few joints of meat. Its gorgeous. Had a free range natural life and suffered not one bit! Our gamekeepers a good shot:rofl:

We have evolved to eat meat. That is what our canines are for.

That's your opinion mate, this thread is for vegetarians and recipes, and we're not trying to convert you, so don't try the same with us. There's also nothing wrong with being a vegetarian. I can live a longer, healthier life by being a vegetarian. I didn't necessarily say that eating meat was cruel, and I certainly don't slate friends or family because of it. For me, personally, I love animals, and am going to do a PhD in zoology. Now, I thought to myself, I sound like a bit of a hypocrite here, saying I love animals and then going and eating them. I wouldn't do that to my pets or my family, although I certainly could eat them if I wanted to and it wouldn't do any harm to my body (although prison might, lol), so I applied a similar line of thinking.

I just thought, why eat meat when I can live a healthier, longer life with a lower risk of many diseases by being a vegetarian.

 

[KJUN]

I can live a longer, healthier life by being a vegetarian.

The only diet scientifically proven to extend human life (which is all that should count to someone hoping for a research degree) is one with reduced caloric intake. Vegetarian or not - it doesn't matter. As long as well balanced without excess calories, the diet of choice should extend human life. There is no doubt humans evolved to eat meat, but NOT this fatty, store-bought, style of meat. Even as a meat eater, I'll readily say modern, grain-fed, meat is not very healthy for us....because it contains too much fat (i.e., calories) among other things. Saying all meat is bad for us (not that you said that) is like saying "all lesbians are vegetarians" in the earlier references.......PLUS, who would want to live longer if you can't eat meat? :rofl:

Sooooo, recipes: has it been decided if recipes including seafood are allowed on this thread? ...or just REAL vegetarian meals? cuz I love patty pan squash and shrimp......

KJ

 

[Snake Dave]

The only diet scientifically proven to extend human life (which is all that should count to someone hoping for a research degree) is one with reduced caloric intake. Vegetarian or not - it doesn't matter. As long as well balanced without excess calories, the diet of choice should extend human life. There is no doubt humans evolved to eat meat, but NOT this fatty, store-bought, style of meat. Even as a meat eater, I'll readily say modern, grain-fed, meat is not very healthy for us....because it contains too much fat (i.e., calories) among other things. Saying all meat is bad for us (not that you said that) is like saying "all lesbians are vegetarians" in the earlier references.......PLUS, who would want to live longer if you can't eat meat? :rofl:

Sooooo, recipes: has it been decided if recipes including seafood are allowed on this thread? ...or just REAL vegetarian meals? cuz I love patty pan squash and shrimp......

KJ

You missed one vital word there; can. Not, I WILL live a longer life, but I CAN.

May I refer you to this:

http://en.wikipedia.org/wiki/Vegetarianism#Longevity

A poorly-planned vegetarian diet can lead some vitamin deficiencies etc. But a properly-planned diet can lead to numerous health benefits.

Of course you can put recipes including seafood here. I don't eat fish myself, but there are people on the forum who don't eat 'meat', but will eat fish. So I'm sure they'll be of use Of course if you've got some pure vegetarian meals too they'd be greatly appreciated.

All the best

David

 

[KJUN]

You missed one vital word there; can. Not, I WILL live a longer life, but I CAN./QUOTE]

If that is how you meant it, then it is a null statement, isn't it? I CAN live longer eating lots of fatty meat. It doesn't mean I can, but my gramps is well beyond the average life span of males that did smoke - and he is far from vegetarian. My point is that it will only PROVEN to help you live longer if it is a reduced calorie diet. Help - not make. Meat-eaters can do that, too - it isn't the fact of being a non-meat-eater that potentially extends life: it is just easier to eat fewer calories WITHOUT MEANING TO as a vegetarian. In other words, it is easier to eat fewer calories as a vegetarian and easier to eat a balanced diet as an "omnivore." Six of one and half a dozen of another. NOTHING IS PERFECT. By the way, I'm not trying to argue which diet is better (as you should be able to tell from the previous sentences), but I can't let the "being a vegetarian is healthier" myth stand without explaining why that myth seems to be true to people that don't look to WHY it seems that way. A healthy diet is the key - regardless of if you include meat or not. That's what I believe...and even I am not a fan of commercial meat. THAT many of us agree upon, I think.

May I refer you to this:

http://en.wikipedia.org/wiki/Vegetarianism#Longevity

Thanks for the link, but most stuff on wikipedia is 90% crap...and the rest isn't even good as fertilizer.....lol I take points off of my students reports if they cite something unsupported like that, so I don't bother to go there myself. I could go there and make up some proof about why being a vegetarian sends you to hell. I've just got the "peer-reviewed or nothing" mentality in my head....and it's been that way for too long!

Of course you can put recipes including seafood here. I don't eat fish myself, but there are people on the forum who don't eat 'meat'

Ingredients:
4 medium white squash (aka pattipan squash)
2 cups small shrimp (can be less, but we like lots of shrimp!)
¼ pound butter (can be reduced and replaced partially with Olive Oil)
1/2 cup diced yellow onions (MINIMUM)
1/2 cup diced celery
1/2 cup diced bell peppers
1 tablespoon minced garlic
1 tablespoon cup sliced green onions
1 teaspoon chopped Parsley (optional)
salt and cracked black pepper to taste (We add a little Tony's or "Slap Yo Momma, too)
1 cup Italian bread crumbs

Method:
Peel squash and remove all seeds from center , Cut into small cubes. Boil in lightly-salted water until tender (<20 minutes). Remove and rince with cool water. In a thick walled sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic, green onions and shrimp. Sauté ~10-12 minutes until shrimp are pink and onions begin to turn clear. Stir squash into vegetables and cook approximately 15 minutes longer. Remove from stove. Season with salt and pepper (and a LITTLE Tony's if used). Add parsley and mix in bread crumbs to absorb excess liquid. Place cooked squash in small baking dish and top with remaining bread crumbs. Bake at 375F until golden brown. This can me placed back into the scooped out pattipan shells and baked for a decorative look.

I like the pattipan squash since they taste so mild, are real "meaty" (wall thickness - not flavor), and grow so well in the SE! That's the closest I got to a "vegetarian" (except for fish). Heck, I usually serve that with a steak.

KJ

 

[carolinacorn69]

That's your opinion mate, this thread is for vegetarians and recipes, and we're not trying to convert you, so don't try the same with us. There's also nothing wrong with being a vegetarian. I can live a longer, healthier life by being a vegetarian. I didn't necessarily say that eating meat was cruel, and I certainly don't slate friends or family because of it. For me, personally, I love animals, and am going to do a PhD in zoology. Now, I thought to myself, I sound like a bit of a hypocrite here, saying I love animals and then going and eating them. I wouldn't do that to my pets or my family, although I certainly could eat them if I wanted to and it wouldn't do any harm to my body (although prison might, lol), so I applied a similar line of thinking.

I just thought, why eat meat when I can live a healthier, longer life with a lower risk of many diseases by being a vegetarian.

Apologies dude. I wasnt trying to convert you. And I didnt realise that you were just after recipies. I thought it was a discussion about being vegetarian.
However. I dont think that being vegetarian is in anyway healthier than eating meat. My grandad is nearly 75 and fit as a fiddle and hes always made sure hes had his meat. You can live longer either way. It just depends how you treat your body. Eating meat healthily with veg n stuff and exercising youve got more chance of living longer than a veggie who slobs about all day doing nothing. Can go either way.

 

[alan]

Roasty veggies

This isn't really a "recipe", more like instructions (potato, potahto).

Roasted vegetables

The vegetables you use can vary, just keep in mind the cooking time for each.
Veggies like potatoes, carrots, turnips take 30-45 minutes
onions,peppers, squashes, okra; 20-30 minutes
delicates like mushrooms go in last; maybe 5-10 minutes

Cut up everything you have to about the same thickness; 3/4"-1" (2-2.5cm) chunks. Carrots,parsnips,turnips,rutabaga I usually make a bit thinner.

We vary the seasoning to complement the rest of the meal.
Some suggestions:
Lemon pepper and salt
Oil,crushed rosemary,fresh pepper,salt
Soy sauce and something for a "kick";worchestershire,sriracha,or a shot of tabasco.
---note: worchestershire sauce is not vegetarian---
Soy sauce and sesame oil
Italian or creamy Italian dressing makes it quick and easy
Expirement with your own! I've used Old Bay Seasoning, hoisin sauce, olive oil and sherry,or just sea salt and fresh pepper.

Toss veggies to coat with whatever.

I like to roast in my charcoal grill on a tray, a shallow roasting pan or baking sheet in the oven at 450-500F also works.

Add the veggies in stages by cooking times, I usually check and turn at about 10 min. intervals.

One of my favorite tips:
To mix up the flavors and textures try adding half of the onions or red peppers at the beginning of cooking, allowing them to get all soft,sweet,and roasty. Add the remaining a little later so they are still somewhat crisp and not quite broken down into sugars when you're done.

View attachment 79531
This trayfull has red potatoes,carrots,yellow onions,red pepper,zucchini,and yellow squash. I seasoned it with lemon pepper, a little lemon juice (freshens the lemon taste), and olive oil, with a little fine-chopped parsley near the end of cooking.
We ate this with grilled marinated chicken breast tenderloins(they cook quickly, I get home about 6PM and don't want to eat late), but it can certainly be your entree.

 

[kathylove]

I could really use a few recipes for brown rice and beans, or maybe barley and beans (barley is a healthful, really low glycemic whole grain - but I am not used to cooking with it).

Hubby loves the boxed rice and bean stuff you get at the store - but almost all are white rice. And the rice is mixed in, so you can't discard it and use brown instead. He also loves the couple of rice and bean side dishes at Popeye's Chicken - again, white rice.

If somebody knows the right mix of spices and/or other ingredients to make some easy, delicious, whole grain and bean dishes (maybe that mimic the flavor of the Popeye's or grocery store blends), I would love the recipes.

 

[tom e]

I could really use a few recipes for brown rice and beans, or maybe barley and beans (barley is a healthful, really low glycemic whole grain - but I am not used to cooking with it).

Hubby loves the boxed rice and bean stuff you get at the store - but almost all are white rice. And the rice is mixed in, so you can't discard it and use brown instead. He also loves the couple of rice and bean side dishes at Popeye's Chicken - again, white rice.

If somebody knows the right mix of spices and/or other ingredients to make some easy, delicious, whole grain and bean dishes (maybe that mimic the flavor of the Popeye's or grocery store blends), I would love the recipes.

With both brown rice and barley, I always just cook it plain, maybe a little salt in it. I cook it pretty plain cause I usually eat it with very seasoned vegetables (love barley with spicy collard greens) The mixture of water to grain doesn't need to be as strict as with white rice because you just stop cooking it when it comes to the 'bite' you like and serve with a spoon to leave any remaining water behind.

I have a great recipe at home for some lentils, but I usually cook pinto beans without one.. Just salt, onion, garlic, and a little bit of 'fridge cleanup' (oh that tomato is all alone, looks like it's going in the pot! :rofl I always add a little fat to beans in one way or another, whether it's pork or even just olive oil.. Something that's AWESOME with mexican style pintos though is some chopped epizote. It smells like gasoline, but it's sooo tasty..

I'll check my old books from culinary school though..

 

[Voodoo]

I could really use a few recipes for brown rice and beans, or maybe barley and beans (barley is a healthful, really low glycemic whole grain - but I am not used to cooking with it).

Hubby loves the boxed rice and bean stuff you get at the store - but almost all are white rice. And the rice is mixed in, so you can't discard it and use brown instead. He also loves the couple of rice and bean side dishes at Popeye's Chicken - again, white rice.

If somebody knows the right mix of spices and/or other ingredients to make some easy, delicious, whole grain and bean dishes (maybe that mimic the flavor of the Popeye's or grocery store blends), I would love the recipes.

Kathy, try:

* 1/3 cup sweet Hungarian paprika
* 1/3 cup dried basil
* 1/3 cup dried thyme
* 3 Tablespoons cayenne pepper
* 2 Tablespoons filé powder
* 2 Tablespoons chili powder

Of course, you're not going to use all that in one meal, so make sure you have a glass jar or a zip-lock bag, and store the unused portion in a cool, dry place.

Also, you may want to experiment with the amount of cayenne in the above mixture. It's all about how spicy (or not) you want it to be.

Now, ship me a corns snake in exchange. LOL

 

[kathylove]

WOW! For a minute, I thought all that was going into one panful! Do you just season it to taste?

What is filé powder? Never heard of it.

Thanks!

 

[SnakesRule1234]

It's a spice made from sassafras(sp?) leaves... It's usually used for gumbo.

 

[KJUN]

WOW! For a minute, I thought all that was going into one panful! Do you just season it to taste?

What is filé powder? Never heard of it.

Thanks!

It's a spice made from sassafras(sp?) leaves... It's usually used for gumbo.

Yep. it is a thickening agent. You have either "file gumbo" or "okra gumbo" since both thicken it just a little. Of course, you can put both ingredients in the same gumbo, but it'd still be called okra gumbo. To me, a gumbo is just a bad, watery, stew if you don't have file in it. (Pronounced fee-lay)

The Sassafras Tree is an aewsome tree. It is the source of the original "rootbeer," but it is illegal to sell drinks made from the roots of sassafras (in the Us) now....because they claim it is carcinogenic. The kicker is that it is less carcinogenic than the alcohol in a single real beer....but THAT'S legal.....lol. This only applies to the roots. File is great, but it is an acquired taste. Some of us just acquire it before we were weaned!

I've got a sassafras sapling in the back yard (and 2 in the greenhouse) for making file. The dried leaves are also a good, harmless, and mild insect "repellent" in sealed containers of food. I also grow a bay tree, allspice bush, and some other "trees" for seasonings...so that isn't saying much!

 

[Voodoo]

"The Sassafras Tree is an aewsome tree. It is the source of the original "rootbeer," but it is illegal to sell drinks made from the roots of sassafras (in the Us) now....because they claim it is carcinogenic."

Yeah.. You wanna know the real reason behind the illegality of sassafras roots being used to produced things that are consumed by humans? The main reason is that safrol (which is produced from the sassafras root) is the key ingredient in MDMA. Now, we can't have people mass-producing that, can we? LOL. Labeling it as a carcinogen is the best way to get it off the market fast in this country.

 

[Snake Dave]

I've had a couple of requests for the recipe of my vegetarian shepherd's pie, so I thought I'd go ahead and post it.

It's a vegetarian shepherd's pie with goats' cheese mash.

Do you use oz. or grams? I'm not sure, so I'll just give you both of the measurements.

Okay, so it's:

4 oz (110g) dried black-eyed beans, pre-soaked overnight in cold water, then drained.
3 oz (75g) green split peas (no need to soak), rinsed
3 oz (75g) green lentils (no need to soak), rinsed
2 oz (50g) peeled carrot
2 oz (50g) peeled swede
2 oz (50g) peeled celeriac
1 large onion, peeled
1 small green pepper, deseeded
2 oz (50g) butter
1 heaped tablespoon of chopped mixed fresh herbs (sage, rosemary, thyme and parsley)
1/4 teaspoon ground mace
1/4 teaspoon cayanne pepper
salt and freshly milled black pepper

For the topping:

4 oz (110g) soft goats' cheese
1 lb 8 oz (700g) potatoes, peeled
8 oz (225g) tomatoes
2 oz (50g) butter
2 tablespoons milk
1 oz (25g) grated parmesan
salt and freshly milled black pepper

You will also need a steamer, and a round baking dish with a diameter of 9 inches and 2 inches deep that has been buttered.

Method:

First, put the drained beans into a saucepan with the split peas and lentils. Add 1 1/4 pints (725ml) boiling water and some salt, cover and simmer gently for about 50 - 60 minutes, or until the pulses have absorbed the water and are soft. Then remove them from the heat and mash them (but leave some texture).

Now pre-heat the oven to gas mark 5, 375F (190C), and put the potatoes fir the topping on to steam. Next, roughly chop all the vegetables for the filling, pile the whole lot into a food processor and process until it's finely chopped. Melt the butter for the filling in a large frying pan over medium heat, add the vegetables and cook gently for 10 - 15 minutes, stirring now and then until they're soft and golden at the edges.

Meanwhile, skin the tomatoes and slice them.

After that, add the vegetables to the pulses mixture, along with the herbs, spices, salt and pepper to taste. Then spoon the mixture into the bowl, and layer the sliced tomatoes on the top of the mixture.

As soon as the potatoes are cooked, place them in a bowl, add the butter, milk and goats' cheese, and mash into a smooth puree. Then season with salt and pepper, and smooth it over the top of the mixture.

Finally, sprinkle the parmesan on the top, and bake the pie on the top shelf of the oven (at 375/190) for 20 - 25 minutes until it's golden brown.

Phew... Lol, I hope you enjoy.

All the best

David

 

[alan]

Nice quick summer time pasta dish

The review:

My Sweetie made a nice easy pasta salad last night that was so tasty I had to share. The flavor of the garlic and pieces of chopped basil against the smoothness of the beans and olives is nice. I think the key was cooking the beans and garlic together, it put some of the garlic flavor in the beans and calmed the taste of the garlic chunks. It's the first time we used oil cured olives. They have a ripe olive taste, but it's not as strong as olives in vinegar.
non-veggie note: we put some fresh grated pecorino romano cheese on top, but it certainly didn't need it.

The recipe:

Cooked pasta servings, whatever kind you prefer(we had rotini)

1 tablespoon ex-vir olive oil
1 can (15oz.) canellini beans (white kidney beans)
1 large clove garlic, diced, leave some big pieces
2 ripe tomatoes, chopped
2 tablespoons oil-cured black olives, my wife cut them up for this
1/4 cup or so fresh basil, chopped
a dash or so of fresh ground pepper

Heat the oil in a large skillet over medium heat.
Add the beans and garlic and cook for only about 3 minutes, until the beans are heated.
Remove from heat.
Gently stir in the basil, olives, pepper and tomatoes.
Plate the pasta and top it with the mixture.

The plate:

 

[Voodoo]

Mmmmm. Dave and Alan are making me hungry! And look, Alan has even posted a pic of our Noodly Master in one of His many forms! RAmen!

 

[ruraldean]

Jeez - I thought this was a photo of my ashtray at first glance.

I've toyed with vegetarianism from time to time but I'm not sufficiently ethically challenged to take it up full time, especially as I'm the only one in the family who can live without meat. That said, we only eat free-range, and I don't do much if any fast food - it tends to be a bit carboardy. If I eat in a restaurant I mainly go for the veggie meals and I love veggie food.

I also have an odd attitude to meat in that if an animal has led a genuinely happy life and been killed, and is sitting on the butcher's shelf, then I'll buy it and eat it but refuse to waste a scrap. I think the least I can do is honour it's death by ensuring it doesn't get thrown out. I think of an animal living a terrible life and then being nibbled at and chucked out as absolute sacrilege. I will not support battery or intensively reared meat or eggs, only the real thing, usually from our trusted local butcher. Recently we've had a fair bit on telly about unethical meat-rearing and it seriously changed the way we view things and what we buy.

 

[diamondlil]

I've got a quick and easy veggie dish that's a favourite. Take a couple of tins of ratatouille, make a crumble topping with plain flour, half the weight of butter, salt, black pepper and some grated strong cheese, and blast it in the oven until the topping is golden. :cheers: