val2525
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Post by val2525 on May 14, 2017 16:33:07 GMT
Feel free to post your favorite vegetable or vegan recipes here!
We can separate true vegan from veggie dishes later if this thread gets too long.
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Deleted
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Post by Deleted on May 16, 2017 15:44:58 GMT
This is one of my favorite recipes:
Rajma - Indian Kidney Beans - Curry
I don't have an exact recipe because I just do it.
I throw about 1/2 cup of kidney beans in a pressure cooker. Let them go for about a half hour. I stop everything and throw around 2 cups of kidney beans in there. The purpose is to let the first batch explode to help give a thick sauce.
While those are pressure cooking. I take a large saute pan (low heat) and add olive oil to it - about 3-4 T. I add a chopped onion and saute. I then sprinkle some red chile peppers, cumin seeds, black peppercorns, about 5-6 whole cloves, some coriander seed, and crushed garlic.
After that blends for a while, I then add about 1 tsp of ground turmeric and 1 tsp of cumin. I then add 2 medium tomatoes that are chopped up. I smash those into this mix. Keep cooking on low heat.
I then add 3 teaspoons of garam masala ( spice mix ), tsp of hot curry, a sprinkle of ginger, sprinkle of sugar, and then add the beans when they're ready. You can add about a cup to two cups of water depending on how thick or thin you want the beans. I throw them next to some basmati rice. Or I make Naan bread to go with it.
You can play with the seasonings to your taste. I don't do the exact same each time.
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Post by Deleted on May 17, 2017 4:02:20 GMT
We had this tonight & it got rave reviews ~ I made Ricotta which was super easy. Also, I used the dry sun-dried tomatoes, not oil packed and accidentally got Smoked (I didn't even know that was a thing) but DH said it gave it great flavor
Garlicky Butternut Squash Noodles with Spinach and Ricotta
10 MINS Prep Time
10 MINS Cook Time
20 MINS Total Time
THESE GARLICKY BUTTERNUT SQUASH NOODLES ARE TOSSED WITH SPINACH, SUN-DRIED TOMATOES, TOASTED PINE NUTS AND RICOTTA FOR A WINTRY, ONE-PAN VEGETARIAN MEAL.
INGREDIENTS
1 medium butternut squash 2 tablespoons pine nuts 1 tablespoon extra virgin olive oil 1/2 tablespoon minced garlic 1/4 teaspoon red pepper flakes 1/4 cup thinly sliced sun-dried tomatoes 1/2 lemon, zested 1/2 lemon, juiced 2 cups baby spinach 1/2 cup ricotta 1/4 cup grated parmesan cheese salt and pepper to taste
INSTRUCTIONS
Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have two flat ends. Spiralize into noodles. (I use blade D on the Inspiralizer)
Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes until lightly browned. Set nuts aside.
In same skillet, add the olive oil, garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
Add the butternut squash and gently toss to coat in the garlic and olive oil. Add a splash of water to the skillet and cover with a lid. Cook for 3-5 minutes until noodles are softened a bit.
Remove lid, add the sun-dried tomatoes, lemon zest, lemon juice and baby spinach to the skillet. Toss to combine and cook until spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
Transfer noodles to a serving bowl. Dollop the ricotta on top. Garnish with the toasted pine nuts and grated parmesan cheese.
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Deleted
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Post by Deleted on May 17, 2017 4:03:19 GMT
Crap. Sorry it's so long and has such big spaces. I C&Ped instead of posting a link b/c it's from a food blog and there was an entire novel to read before the recipe
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Post by Deleted on May 18, 2017 15:14:52 GMT
I've been wanting to try more vegetable noodles. I don't like pasta that much, so it would be nice to mix some of the sauces with veggies.
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Post by SA on May 23, 2017 21:59:47 GMT
I simply cannot give up my pasta noodles. Not for the fake veggie kind sold in a bag. And not the spiraled zucchini. I've tried it. I just can't. However, we do like veggie lasagna. Just like regular lasagna. But big chunks of zucchini, onion, shredded carrots and mushrooms. No meat. When I make my lasagna, I like lots of all the cheeses. Ricotta, cottage, parmesan and mozzarella I've fed this to people before and they didn't even realize it was veggie lasagna. Didn't miss the meat a bit!
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val2525
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Post by val2525 on May 25, 2017 3:18:12 GMT
I like to put pasta sauces over sauteed french cut green beans.
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Post by Deleted on May 28, 2017 7:38:45 GMT
I love pasta, but it makes me so lethargic. I think it elevates my blood sugar too much, because I crash. I seem to do better when I eat gluten free pasta made with corn, but it's still plenty of carbs. I keep forgetting to buy myself a zoodler. I would eat zucchini noodles with just as much gusto as regular pasta. I love veggies, I just don't have much free time to prepare them.
When I DO have time, I like roasted rooties. Basically:
Sweet potatoes (yams, whatever the orange ones are) whole, peeled garlic cloves red potatoes baby carrots parsnips celery root (my favorite) fresh beets Cut into chunks, toss in olive oil and seasonings, and roast for about 75-90 minutes
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Post by Deleted on May 28, 2017 7:46:19 GMT
I make this one too. It's sort of an easy ratatouille.
1 8 oz can tomato sauce onion garlic butter
2 yellow crookneck squash 2 zucchini 1 eggplant seasonings (I use garlic pepper and Italian seasoning)
Saute onion and garlic, then add in the tomato sauce. Cook for 2-3 minutes. Set aside. Cut the eggplant in half, then into 1/4" half moon slices. Layer in between paper towels with some salt. Let sit for 5-10 minutes. Cut yellow squash and zucchini into chunks. Spoon a little of the sauce over the bottom of a 9x13 casserole dish. Lay eggplant slices on the bottom, then throw the cut up squash on top. Pour sauce over. Sprinkle with Italian seasoning and black pepper. Cover and bake for about 45 minutes. I serve with rice.
(You can get all fancy and layer everything like a real ratatouille, but pfffft, I just throw everything into the dish. LOL.
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Post by SA on May 28, 2017 14:33:26 GMT
I love pasta, but it makes me so lethargic. I think it elevates my blood sugar too much, because I crash. I seem to do better when I eat gluten free pasta made with corn, but it's still plenty of carbs. I keep forgetting to buy myself a zoodler. I would eat zucchini noodles with just as much gusto as regular pasta. I love veggies, I just don't have much free time to prepare them. When I DO have time, I like roasted rooties. Basically: Sweet potatoes (yams, whatever the orange ones are) whole, peeled garlic cloves red potatoes baby carrots parsnips celery root (my favorite) fresh beets Cut into chunks, toss in olive oil and seasonings, and roast for about 75-90 minutes One of my favorite winter healthy soups is to do exactly this, then throw them all into a pot with some veggie broth, simmer until it all breaks down, then hit it with an immersion blender.
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Deleted
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Post by Deleted on Jul 15, 2017 2:24:02 GMT
Grilled mixed salads are fun and we did one the other night that was easy and fast. I grilled a split radicchio along side a few thicker slices of tomato. Salt, pepper and a little olive oil on each side. When they wilted, etc., I added some pignoli nuts and raisins to the pan and then plated with more olive oil, some balsamic or other glaze or vinegar and some other additives that are on hand. It is a good way to clean out the frig of any little things. I had a little bit of caciocavallo (a sharp cheese) and some roasted yellow peppers on hand and some basil on the window sill. Starts out rather boring Starting to look a little more interesting We served this with some other dishes and it was a feast (we really cleaned out the refrigerator LOL) Took the whole mess outside. This would be really good with tuna on top IMO and I would skip the cheese and add capers instead if I did that. Will try it next time.
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Post by Deleted on Jul 15, 2017 4:10:08 GMT
I'm crashing Clean's house for dinner.
Is that bruschetta with fresh mozz and basil?
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Post by Deleted on Jul 15, 2017 4:16:37 GMT
I'm crashing Clean's house for dinner. Is that bruschetta with fresh mozz and basil? LOL yes it is
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Deleted
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Post by Deleted on Jul 15, 2017 4:26:24 GMT
I love grilled veggies. I've been cutting romaine in half and throwing it on the grill. A little olive oil and salt, yum. I'm going to have to try the radicchio. Much stronger taste.
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Deleted
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Post by Deleted on Jul 15, 2017 4:36:08 GMT
It is a bitter veggie, but when grilled it is less bitter. The grilled romaine is nice too, there is a restaurant around here that serves it grilled with fruit on it. It sounds weird, but its actually good.
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val2525
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Post by val2525 on Jul 15, 2017 5:36:24 GMT
Thanks to Clean, I have added visit NYC to my bucket list.
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Post by titus730 on Jul 29, 2017 21:13:17 GMT
@martha11234 , is your family background Sicilian? This grilled salad has raisins. Another savory dish you described also had raisins. That's very Sicilian or southern Italy.
Speaking of Sicilian have you ever seen Nick Stellino's cooking shows?
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Deleted
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Post by Deleted on Jul 29, 2017 22:54:38 GMT
Yes, we are and some things I make have raisins. My grandfather's town is called Messina. The stuffed eggplants I make have raisins too and also I put them in roast peppers and sometimes in meatballs lol.
I saw that show too! He is really a nice man, speaks so friendly and he makes a lot of similar food to us. He is fun to watch, not bad looking either!
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Post by titus730 on Jul 30, 2017 16:14:57 GMT
I think he's from Messina too. No wonder your cooking styles are so similar @martha11234. I think the raisins came about because of the North African/ Moorish invasions.
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val2525
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Post by val2525 on Jul 21, 2018 19:22:07 GMT
Blistered Balsamic Cherry Tomatoes 2 tablespoons oil of choice (I used avocado this time) 1-1/2 pints grape tomatoes (that's what I had on hand to use up) Penzeys Florida pepper Mrs Dash lemon pepper McCormick Perfect Pinch Garlic & Herb Salt Free Salt to taste 2-3 Teaspoons balsamic GLAZE (I used blood orange balsamic, it's all I had on hand) Cut tomatoes in half, toss in pan with oil. Sprinkle with seasonings (I tend to sprinkle it heavy). Cook 2-3 minutes or to your preferred degree of doneness. Drain, toss with the balsamic glaze. Good warm or chilled. The balsamic glaze will give it a sweeter taste than balsamic vinegar. I added a splash or two of red wine vinegar and taragon vinegar, this is optional. You can find balsamic glaze in the grocery store, usually with the vinegars. Frys/Smiths/Krogers carries it, so does Trader Joes. The original recipe is HERE. I switched it up since I wanted more of a sweet citrus taste this time.
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val2525
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Post by val2525 on Sept 3, 2018 18:14:57 GMT
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Deleted
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Post by Deleted on Sept 10, 2018 20:18:06 GMT
My favorite substitute for traditional pasta noodles is edamame spaghetti. A typical serving has @ 44% daily fiber requirements and 48% protein reqs with only 7% of carbs. I make cold Asian salads with it and it makes a great spaghetti olio.
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Post by Deleted on Sept 12, 2018 13:16:57 GMT
I went to India in April and took a Northern Indian cooking class there. Most of the dishes are incredibly labor intensive; loads of different spices are generally hand ground and each dish has many components. I still haven't used the spices I brought home. Nor have I unboxed the electric spice grinder I bought. But I did make my own paneer and it's easy:
1 liter whole milk 1/2 cup lemon or lime (I used lemon)
Bring milk to boil (actually a simmer and it will look foamy) When boiling, squeeze in citrus and continue boiling an additional 2-3 minutes Remove from heat, let it stand for ten minutes, strain through cheese cloth Take four corners of cloth and tighten Place on surface and put weight on top for 30-60 minutes (I put it in a colander in the sink and put a heavy pan on top for 1 hour) Open cloth & paneer is ready
I think it keeps for three days or so. We used within two days. I also had tandoori paneer while in Delhi and it was amazing.
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val2525
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Post by val2525 on Mar 3, 2019 21:21:34 GMT
paleoleap.com/breakfast-stuffed-peppers/You can add meat or meat substitute, or cheese if you wish. I only had 3 peppers on hand so I cut the mushrooms to 1/2 cup, used 6 eggs instead of 8, and coleslaw mix (didn't have any spinach). I added herbs de province and Penzeys Sunny Paris blend, both sweet herb blends that compliment the cabbage (it's sweeter taste sauteed than spinach). Half a pepper is a good serving, if you add a side of fruit.
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val2525
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Post by val2525 on Mar 10, 2020 1:09:10 GMT
www.foodnetwork.com/recipes/paula-deen/lemon-linguine-recipe-1950635I had to substitute a bit, I chopped up a couple of mini sweet peppers and sauteed them with the shallot. Then I used Penzey lemon peel instead of lemon zest. The recipe is vegan but I added some leftover rotisserie chicken and chopped green onions at the end. It's quite tasty. You could make it dairy free by using non-dairy sour cream (I used lactose free sour cream). One of the reviews said they add whatever fresh veggies they have on hand at the sautee stage. I bet it would be good with mushrooms, zucchini, yellow squash and/or asparagus.
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