Vegetarian Ideas - Page 3

Pastachef · #31 09-29-2001, 11:32 PM

Lemon/cream sauce for pasta? That sounds incredible! Iza, could I have that recipe...please...please...please

?

Pastachef · #32 09-30-2001, 12:55 PM

What a beautiful recipe, Iza. Thank you so much!!! I can't wait to try it.

Pastachef · #33 09-30-2001, 01:17 PM

I just saw your post about your kitty and her photo, Nancya. She's gorgeous!!! Prissy is as furry as she is, and she's all gray with a bushy tail.

Linda Smith · #34 10-01-2001, 10:49 AM

Its lunch time and I have just finished reading this post. Just want to let you know that you are all amazing!! Now if I could just get one of you to cook me lunch....
Cheers
Linda

fodigger · #35 10-04-2001, 01:51 AM

Cape Chef, one of my more popular veggie recipes is a veggie strudel-

I carmelize red onions, shallots and green onions and finish them w/ a splash of balsamic vinegar. Saute mushrooms,artichoke hearts, asparagus, carrots, red bells and zucchini together w/ alittle fresh thyme and garlic salt and pepper. I assemble w/ fillo, onion relish, veggie mixture and Irish Cheddar(sorry the name is escaping me for the moment) roll and bake. I serve it w/ a spicy tomato sauce.I sell alot of it and people always ask when is it coming back as I rotate it out.
You have alot of good ideas being shared here and I look forward to tring some of them myself.

Athenaeus · #36 09-17-2002, 01:22 PM

Isa, do you remember this nice recipe you have posted some time ago?

Well, late last night, I had nothing to do and when I have nothing to do I usually cook pasta ( seriously)
So I decided to use this recipe!

It's a great recipe

Thanks!

haowanr · #37 12-20-2004, 06:15 AM

Having lived in China for 10 years and organising chinese culinary classes here, it might be a good investment to fly to Beijing and be inspired by the many buddhist but also several other vegetarian restaurants here.
Historically speaking the Chinese (like the Japanese) have been vegetarians for buddhist but also for other (economical) reasons for many centuries.

With the variety and creativity available I am always surprised that not many Chinese inspired vegetarian restaurants have sprung up in the us and elsewhere.

The selection of food is amazing and the ingredients easy to get in the west.

shroomgirl · #38 12-20-2004, 08:39 AM

Wow! this post reminds me how wonderfully stimulating you guys are......I loved bouncing ideas around this site. What a super resource these archives are......
Thanks for pulling it up.
Aura pro is a vegan protein made with various meat flavors, the owner of the company demoed it at the market this past season and it was a HIT! Several STL restaurants are using it as a vegan option, I know some university cafeterias are promoting the fool out of it. Bet Sauce magazine has some contact info on the company if anyone is interested......

On another note, I picked up FRESH chickpeas still in their biazrre pods, NOONE has ever seen a recipe for fresh.....I assume Morrocan, North African, Spainish cooking may include them....went through Roden's cookbooks, Coman Andrews Catalian Cookbook.....nata......What springs to mind is a ministroni or a sweet potato, peanut butter spicy stew with chickpeas....I have not searched Indian cookbooks but that may be a good option.....Hummos does not make sense.....but a mash with mint may.....thoughts?

Harpua · #39 05-07-2005, 11:58 AM

I became more of a chef when I turned vegan. I couldn't rely on restaurants, so I made my own stuff. This is when I realized that I truly loved to cook. Bless you all for thinking og the vegan community (although it is small). We love good food too and not every vegan knows how to cook, trust me.

Also, why not try diving into some vegan mexican ideas. I have been on a mexican kick lately, exploring dried chiles and all of the wonderful flavors and spices available. Oh man.

A note about soy cheese; if it's the packaged kind, please stay away from it. The flavor just isn't that great. It kind of tastes like plastic or something. If you are looking for a "cheese substitute," make your own seed and nut puree seasoned with lemon juice and nutritional yeast (a must for cheese subs). Just pipe it out onto whatever you wish.

I love all of you guys!!

redace1960 · #40 05-09-2005, 11:39 AM

WHERE WERE YOU GUYS WHEN I WAS A VEGETARIAN??????
two words:
'soya bacon.'

Harpua · #41 05-09-2005, 12:25 PM

A note about bacon substitutes: In my experience, the only worthy packaged bacon sub is Lightlife's Fakin' Bacon strips. It is made out of tempeh and you can put it in anything you would normally put bacon in for flavor (well almost). It's expensive, but I'm in love with it. It makes a great sandwich with heirlooms from the garden!

haowanr · #42 06-08-2005, 02:43 AM

if you have time and think it interesting for your future business you should come to china. The offer here is especially the buddhist cuisine is limetless. Especially nunneries have a long hostory of cooking meals in their temples for paying guests. Ingredients are in general easy to obtain in places with larger Chinese communities.
we already train chefs here that need inspiration for their restaurants in Europe. If you are interested please let me know.
kind regards
Roderick

Tsani Jones · #43 04-19-2006, 03:51 PM

Quote:

Originally Posted by Kimmie

I don't know if you were planning a cheese course...this is a very elegant one!

Whipped Brie de Meaux en Feuilleté with Tellicherry Pepper and Baby Mâche

The following quantities are for a test drive.

12 ounces ripe Brie de Meaux, chilled
Extra Virgin olive oil
12 ultra thin slices baguette

Balsamic Glaze or Port Wine Glaze (recipe follows) in a squeeze bottle
Freshly ground Tellicherry pepper

1 cup baby mâche
Fleur de sel

Remove the rind from the Brie; you will have about 8ounces of trimmed Brie. Put the cold cheese in a mixer with the paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy.

Make the croûtons. Place a film of oil in a large skillet and rub each side of bread on both sides in the oil. Place over medium heat and cook on each side until golden brown, 1 to 2 minutes. Remove from heat.

Squeeze the balsamic or port glaze in a very light X or other design on one side of each plate. Form a quenelle of the Brie (about 1 tablespoon) and place it in the center of one plate. Sprinkle with pepper and angle a crouton on top. Angle another quenelle of Brie over the crouton, sprinkle with pepper, and top with a second crouton. Repeat with the remaining Brie and croutons.

Toss the mâche with a small amount of olive oil. Place a small pile of mâche at the side of each serving of cheese and sprinkle the greens with fleur de sel.

(6 servings)
--------------
Balsamic Glaze or Port Wine Glaze

2 cups balsamic vinegar or port wine

Reduce it slowly, almost as if you were letting it evaporate. If you boil it too hard, the acid will remain and make the glaze too sharp. Reducing it slowly an gently results in a much softer tasting glaze. It's easiest to control the heat with the aid of a heat diffuser.

Method: Heat the vinegar or port in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately ½ cup balsamic glaze or 1/4 cup of port glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing plates; if the glaze is too thick, warm the bottle in hot water to loosen the glaze.

Just be sure to use a very good, ripe, creamy Brie in this dish.

Thomas Keller is God. 'Nuff said.

shroomgirl · #44 04-19-2006, 07:39 PM

Just recieved a copy of Melissa's Produce Cookbook by Cathy Thomas using very interesting produce.

Notes from the past are so valuable. Thanks for pulling up this from the archives.