Vegetarian Ideas - Page 2

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.

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

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.

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 :bounce: Thanks!

buddhist course

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.

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? :o

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!!

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

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!

buddist vegetarian

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

Thomas Keller is God. 'Nuff said.:chef:

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.