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Vegetarian Cooking

 

  • Vegetarian Cooking

    There are plenty of sites with vegetarian recipes but I prefer the cooking threads here that pop up from time to time. So here's another one!

    This is something I made yesterday. It's an adapration (meaning use whatever is on hand rather than going out to get the "correct" ingredients) of a vietnamese dish called Pho.

    I call it Faux Pho.

    -Marinade tofu in tomato sauce for an hour or so and then grill it
    -grill chopped cabbage (really it should be nappa cabbage but any kind will do) till it *starts* to turn black along with onions and perhaps squash (not a necessary ingredient)
    -combine tofu, cabbage, beans sprouts, and cucumbers (which are the key to this recipe) and serve over vermicelli or any type of noodle.

    The classic condiment is peanut sauce. I also like soy sauce.

    The bean sprouts and cabbage really bulk it up. I also adding celery, bell peppers, jalepenos, etc. to it. It's just as good cold as it is hot. It's not very expensive to make with the most pricey ingredient being the peanut sauce which can easily be substituted with other things.

    Do you have any recipes?

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    • Afangefel a dit :...
    • Utilisateur
    • 17 avr. 2012, 3h29m
    Vegan Spinach Tofu Dip

    Ingredients:
    - 1 (3/4 lb) package soft tofu
    - 3 tablespoons olive oil
    - 1 (10 ounce) package frozen chopped spinach
    - 1/2 teaspoon black pepper
    - 2 tablespoons vegetable bouillon granules
    - 2 teaspoons dried basil , crumbled
    - 2 teaspoons garlic powder
    - 1 tablespoon soy sauce
    - 2 1/2 tablespoons lemon juice
    - 1/2 large onion , finely minced
    - 10 -15 kalamata olives , pitted and chopped

    Directions:
    1. Defrost spinach and squeeze out as much liquid as you can.
    2. Drain tofu of any excess liquid.
    3. Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
    4. Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
    5. On low speed, mix in onion, spinach, and olives.
    6. Taste and adjust seasonings to your preference.
    7. Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
    8. Serve with crackers, bread, chips, or vegetables for dipping.


    The olives really make this dip - don't omit them! I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving. At the potluck, there was not a single vegetarian there, and they all liked this dip. Cayenne and grated carrot would probably be great in this and make it a more "traditional" spinach dip. You may want to start with less garlic if you're not a big fan.

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    • fancykatya a dit :...
    • Utilisateur
    • 20 avr. 2012, 9h43m

    Easy Tofu Stir Fry

    Block of Tofu (Firm or Extra Firm)
    Whatever Frozen Vegs you have at Hand (I like Broccoli, Cauliflower, Carrots, Red Onions, Mushrooms)
    Brown Rice or Whole Grain Pasta (soba noodles etc)
    Whatever sauce you have at hand like shoyu, peanut sauce, BBQ, Tomato etc...

    First thing to do is make your brown rice or pasta (follow directions on package to make pasta or brown rice)

    While that is going cube your tofu up (season with whatever seasonings you like best) and make sure your vegetables are in bite sized pieces so they cook quickly and evenly with the tofu. Mix the tofu and vegs gently together to get the ratio of spices you like going on.

    Then heat your wok, add your canola or olive oil & stir fry the tofu and vegetables together which should be about 10-15 minutes with your choice of sauce.

    When your pasta or rice is done put it in your bowl or plate and ladle the stir fry mixture on top and enjoy~

    P.S. If you already have prepared rice or pasta on hand you can stir fry it with the tofu and vegetable mixture to save time!

    Don't settle for a life you don't want because you can't have the life you do want~
    Let The Music Play~
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  • I'll try it! The main difference when I make a similar dish is that I brown the tofu by itself and without the oil - I like it extra-crunchy and with a "skillet" flavor, and then later I add it to the stir-fry mix in order to let it absorb its flavor. Ahh the joys of cooking! I have been trying to improve my Pho (vietnamese vermicelli bowl) and can now report some degree of success. I found that my standard technique of when in doubt adding a healthy dash of crushed red peppers really gave it a bit of a welcome (as far as I'm concerned anyway) kick. It's kind of a cheat tho...

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