Vegetarian Meals

[OldLady]

I'm made this fabulous Indian dish a couple weeks ago when it got chilly. It's wonderful b/c you can literally use grain or lentil in the pantry.

Khichdi Recipe

This spiced-up, one-pot Indian mung bean and rice stew was practically made for sick days as it requries little effort and is very comforting. But it’s also pretty great any other time, using mostly pantry ingredients to make a porridge that’s creamy, rustic, and warming through and through...

www.bonappetit.com

The only thing puzzling me is the peppercorns. Aren't they those hard black things you get in a jar? Don't you break a tooth chomping into one of those?

 

[Natural Citizen]

Men are better cooks.

Sometimes they are for sure. M boyfriend likes to cook but he is not vegetarian.

If he starts feeding you a lot of biscuits n gravy and stuff like that, he's probably trying to fatten you up in all the right spots.

We're good cooks, but we're clever cooks. Oh yes indeedy.

 

[mdk]

I'm made this fabulous Indian dish a couple weeks ago when it got chilly. It's wonderful b/c you can literally use grain or lentil in the pantry.

Khichdi Recipe

This spiced-up, one-pot Indian mung bean and rice stew was practically made for sick days as it requries little effort and is very comforting. But it’s also pretty great any other time, using mostly pantry ingredients to make a porridge that’s creamy, rustic, and warming through and through...

www.bonappetit.com

The only thing puzzling me is the peppercorns. Aren't they those hard black things you get in a jar? Don't you break a tooth chomping into one of those?

They do have a little crunch, but they soak up some of the broth. It’s a nice little burst of warm, peppery broth.

 

[Fueri]

I make my own Greek Yogurt. Strained for a day or so, and pumped with probiotics I have found that a relatively small amount, with some fruit, nuts, maybe a squeeze of raw honey, is extremely filling and keeps me good for most of the day.

Pretty much my breakfast most days.

I'm not a vegetarian, but I think that counts as a vegetarian meal. People would be shocked at how simple it is to make the yogurt and how much better it is than the store bought crap. YMMV.

Probiotics are really good for you. I have a yogurt maker but never used it. I am sure homemade yogurt the way you are making it is AMAZING!

I use this maker

https://www.amazon.com/gp/product/B00GY3OZXA/?tag=ff0d01-20

and this starter

https://www.amazon.com/gp/product/B001EO69NS/?tag=ff0d01-20

I leave it in the strainer at least 24 hours.

Also, the maker itself has a pretty low yield. It uses 2 cups of milk, so I just use 3 to get more out of each run, so to speak. Only 1 packet of starter works just fine still with this amount.

It really is good stuff. Eating it right now, lol.....

 

[Shawnee_b]

Probiotics are really good for you. I have a yogurt maker but never used it. I am sure homemade yogurt the way you are making it is AMAZING!

I keep Kefir going, very easy, fresh pro's.

 

[Shawnee_b]

I do vegetarian occasionally. A fave is tacos. Same stuff you would always use but make home fries instead of burger. Not only never a complaint but some think better!

 

[Michelle420]

Vegan Ham and Cheese Hot PocketsEven though I am not a vegetarian anymore ( I eat chicken) I mostly eat vegetarian. This is a Vegan one. I plan to keep adding recipes that are vegan or vegetarian. This can be a go to if you are cooking for people who are vegan/vegetarian and you want to be thoughtful.

 

[Michelle420]

Gluten-Free Lemon Loaf with Lemon Glaze (Dairy-Free)

Make your own Starbucks copycat with this Gluten-Free Lemon Loaf recipe. It has a light and moist crumb and it's simply delicious.

mamashire.com

 

[lg325]

A lady friend of mine made me this back in the early 1980s its my favorite vegan dish along with her home made bread.

Vegan Cabbage Rolls in Tomato Sauce​

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4.6 from 24 reviews

• Author: Maša Ofei
• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 Rolls

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These vegan cabbage rolls in tomato sauce are hearty, wholesome, and flavourful. They’re the perfect dish for the cooler months that the whole family can enjoy. Serve on their own, with bread or mashed potatoes.

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Ingredients​

• 1 large green cabbage head

Filling:​

• 1 large brown onion, roughly chopped
• 1 small red bell pepper, roughly chopped
• 2 medium carrots, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 can / 425g / 15 ounces brown lentils, (or 1 ⅓ cup cooked lentils)
• ½ cup / 45g rolled oats
• ⅓ cup / 70g medium-grain white rice, washed and drained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 4 cloves garlic, minced
• ½ cup parsley, finely chopped
• 1 ½ teaspoon salt
• Pepper to taste

Sauce:​

• 2 tablespoons olive oil
• 1 small brown onion, finely chopped
• 2 cans / 400g / 14.10 ounces x2 diced tomatoes
• 2–4 cups / 500ml-1 litre vegetable stock, or cabbage water*
• 2 dried bay leaves
• Salt (optional)

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Instructions​

1. Prepare the cabbage: Bring a large pot of salted water to a boil.
2. Using a paring knife, cut on an angle around the base of the cabbage head and remove as much of the core as you can.
3. Gently remove 8 leaves from the base by peeling back each leaf by the rib. As you do so, make sure that the leaf you’re peeling back is the outermost leaf so that it comes away easily. Set the rest of the cabbage aside for later.
4. Place the leaves in the boiling water and cook for 5 minutes.* (I place my tongs open in the pot to keep the leaves completely submerged in the water.)
5. Using tongs, remove the leaves from water and let them sit in a colander to drain excess water and cool. Set aside.
6. Prepare the filling: While the cabbage leaves cook, place the onion, bell pepper and carrots in a food processor with the S blade and pulse until you have a finely chopped consistency.
7. In a large skillet on medium-high heat, add in the veggies and saute until all the water has evaporated.
8. Add in the olive oil and saute for a further couple of minutes.
9. Then add in the rest of the filling ingredients and mix well. Take off the heat and set aside.
10. Prepare the sauce:In a large pot on medium-high heat (and one that will fit 8 cabbage rolls, I use my cast iron pot), add in the olive oil and onion, saute for a few minutes until translucent and fragrant.
    
    
11. Pour in the cans of tomatoes, stir well and let it simmer on medium heat for 10 minutes while rolling your cabbage rolls. Stir occasionally.
12. Make the rolls: Take one leaf, and with a pairing knife, cut the rib off. Place the leaf on a flat surface with the rib side facing you.
13. Scoop ⅓-½ cup (depending on the size of your cabbage leaf) of the filling mixture and place it at the end closest to you with a couple of inches left so you can roll it. Make the filling nice and compact and roll the rib side of the leaf over the filling and slightly tug it towards yourself to make it nice and compact. Bring in the sides of the leaf over the middle, and then roll it tightly. Think about how you would roll a burrito; it’s the same method.
14. Repeat this process for the rest of the cabbage and filling.
15. With the remainder of the cabbage head we set aside earlier, cut it in half and shred it nice and fine. I chop it very thinly. This step is totally optional but adds a lovely texture to the sauce.
16. Cook the rolls: Once the tomato sauce is done, scoop out half of it and add a generous layer of shredded cabbage to the pot. Now place the cabbage rolls in nice and snug and add the rest of the tomato sauce on top.
17. Pour enough vegetable stock or cabbage water just to cover the cabbage rolls and add in the bay leaves. If you’re not using stock, season with salt to taste. Slightly push a couple of the cabbage rolls to the side so that some of the stock reaches the bottom of the pot and doesn’t burn when cooking.
    
    
18. Cook on low for 1 hour with the lid on and then for another 30 minutes on medium with the lid off. Check on it every now and then to make sure that the liquid hasn’t completely evaporated. Remove the bay leaves before serving.
19. Serve with bread, mashed potatoes or on its own. Two cabbage rolls are ideal per serve.

Notes​

Water: Save the cabbage water from cooking the leaves. If you’re not using stock, make sure to season with salt.
Cooking cabbage leaves: My biggest pot can only fit 2-3 leaves at a time, so I do it in four separate batches.
Please see tips earlier in the post for some helpful information.
Note: This recipe has been updated in April 2021 from the original recipe that was posted in May 2015. If you’d like the original recipe, please find it here.

• Diet: Vegan

About | Heartful Table

 

[Michelle420]

Southern-Style Vegan Biscuits And Gravy

These flaky and filling vegan biscuits and gravy will hit the spot at any time of day! Make vegan and vegetarian biscuits and gravy in under 30 minutes!

wowitsveggie.com

 

[Michelle420]

Gordon Ramsay's Vegan Bacon Recipe — Worth Trying?

I tested out Gordon Ramsay's vegan bacon recipe. It's a spicy rice paper bacon layered with crumbled tofu. How does it stack up against the competition when eaten alone and on a vegan BLT?

sarahsvegankitchen.com