Vegetarian/Vegan/light Recipe Thread

You can post other recipes, too

from JoeUser Forums

I am starting this thread so that people can post vegetarian/vegan or light (for the dieters) recipes.  Please start the recipe with what it is. I will try and post a new recipe of my own every day or so (I have a lot of them). Here is my first example:

Portobella Wellington (VEGAN):

2 Large Portobella Mushrooms, cleaned with stems trimmed
Vegan puffed pastry
4 Green onion, diced
4 Shitake Mushroom, stems removed, diced
handful fresh parsley, finely chopped
6 button mushrooms, finely sliced
1/4 cup olive oil
2 TBS Balsamic Vinaigrette
1 small tomato, diced

Preheat oven to 450 degrees.  Combine all ingredients other than Portobella mushrooms, puffed pastry and tomato in a non-stick pan.  Cook until soft.  Place mushrooms on oiled cookie sheet.  Top with 1/2 of the mixture.  Cut puffed pastry, and cover topped mushrooms.  Cook in oven until pastry is browned (around 10- 15 minutes).  While mushrooms are cooking, add tomatoes to reserved mixture.  Cook until tomatoes are soft but not mushy.  Topped finished mushrooms with tomato mixture.

I serve this with greens, a salad or other green veggie.  Goes well with a semi-sweet white wine.

cooking
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Reply #1 from JoeUser Forums Top

Excellent!  As I told Mason, since my wife has decided she is dieting (read: WE are), I am looking for good diet recipes, and Vegan with the no dairy or meat, sure cant hurt!

Sorry I dont have any to add, but I will try not to get any drool on the comments section.

Reply #2 from JoeUser Forums Top

Excellent! As I told Mason, since my wife has decided she is dieting (read: WE are), I am looking for good diet recipes, and Vegan with the no dairy or meat, sure cant hurt!

I started with that recipe because I just made it over the weekend and it is *so* good.  We had a very similar dish in a local restaurant, and they charged $20.00 a plate.  With wine and a salad, the total came to over $50.00 for the two of us.  You can make 2 servings plus have a decent wine and side dish for about $15.00.  Makes eating out not worth it at all.  I lose weight every time that i go full vegan.  There is *a lot* less fat and calories as long as you stay away from heavy use of pasta, potatoes and rice dishes (and, cheese, if you are eating vegetarian).

The Political Machine 2024
Reply #3 from JoeUser Forums Top
There is *a lot* less fat and calories as long as you stay away from heavy use of pasta, potatoes and rice dishes (and, cheese, if you are eating vegetarian).


I can't think of any recipes off the top of my head, but wanted to throw in a plug for tofu pasta

The entire bag has only 40 calories!!!
Reply #4 from JoeUser Forums Top
'There is *a lot* less fat and calories as long as you stay away from heavy use of pasta, potatoes and rice dishes (and, cheese, if you are eating vegetarian).'
I have to dispute this, KarmaGirl. Calories, sure, but pasta, potatoes and rice are very LOW in fat - unless you smother them in butter or the like.
Reply #5 from JoeUser Forums Top

I started with that recipe because I just made it over the weekend and it is *so* good. We had a very similar dish in a local restaurant, and they charged $20.00 a plate. With wine and a salad, the total came to over $50.00 for the two of us. You can make 2 servings plus have a decent wine and side dish for about $15.00.

After this christmas (I bought her a Laptop!), I could sure use the savings as well.

{DG cuts another recipe for this weekend}

Reply #6 from JoeUser Forums Top

The entire bag has only 40 calories!!!

How's it taste?  I love pasta!  If it is even close..............

Reply #7 from JoeUser Forums Top

Calories, sure, but pasta, potatoes and rice are very LOW in fat - unless you smother them in butter or the like.

That is why the "and" is there   The problem is that a lot of people decide to try vegetarian/vegan foods, but don't know what to cook.  It is all too easy to start loading up on pasta, rice and potatoes instead of loading up on veggies and eating moderate amounts of starches.

I *love* pasta, but I have to be very careful with it since there are so many calories in it.  A serving is quite small, so it is easy to eat a couple servings without even thinking about it.

I plan my meals around the veggies that I am eating, so the starch ends up being a side dish, not the main dish.  Pasta based dishes are loaded with veggies and have a filling veggie (like green beans) on the side.

Reply #8 from JoeUser Forums Top
Okay, here's my contribution, vegan of course:

TOFU AND SPINACH LOAF
Included especially for those who have seen tofu in the supermarket but don't know what to make of it, other than effective packing material for the safe transport of photographic equipment. This is a simple-to-make and surprisingly tasty introduction.

INGREDIENTS
16 oz / 450g firm tofu
8 oz / 225g fresh or frozen spinach
2½ oz / 85g sunflower seeds, toasted
2½ oz / 85g pine nuts, toasted
2½ oz / 85g fine breadcrumbs
1 tablespoon dill, chopped
1 large onion, diced
Juice of half a lemon
3 cloves garlic
1 teaspoon soy sauce
1 teaspoon cayenne pepper
1 bunch coriander, chopped finely

METHOD
1. Blend tofu in a food processor until smooth.
2. Finely chop or process spinach.
3. Process nuts in a blender.
4. Combine all ingredients in a bowl. Mix well.
5. Oil a casserole dish or a loaf tin. Sprinkle with a few extra breadcrumbs. Press mixture into dish or tin. Cover with foil.
6. Bake in a moderate oven (190°C / 375°F) until set, approximately 40 - 50 minutes.
Reply #9 from JoeUser Forums Top

Okay, here's my contribution, vegan of course:

ANd you critical taste analysis? (Starving palates want to know!)

Reply #10 from JoeUser Forums Top
'ANd you critical taste analysis?'
What exactly are you asking? Do I like it? Definitely. Tofu is a bit of a chameleon foodstuff; it has little flavour of its own, but absorbs that of the other ingredients admirably. We have served this tofu and spinach loaf twice as part of a mixed vegan / traditional Xmas meal for our extended family. It was extremely well received both times, even by those who (1) also ate turkey and (2) had NEVER eaten tofu before! Xmas here in Australia is usually blisteringly hot, so something a little different like this - satisfying but not heavy, just as tasty cold as hot - is often very welcome.
Reply #11 from JoeUser Forums Top
What type of tofu do you use (boxed or in a container of water).  I use the type that is in water as it seems to have a nicer texture.  Do you release any of the moisture out of the tofu before preparing this dish?  It sounds quite tasty.
Reply #12 from JoeUser Forums Top

What exactly are you asking? Do I like it? Definitely. Tofu is a bit of a chameleon foodstuff; it has little flavour of its own, but absorbs that of the other ingredients admirably. We have served this tofu and spinach loaf twice as part of a mixed vegan / traditional Xmas meal for our extended family. It was extremely well received both times, even by those who (1) also ate turkey and (2) had NEVER eaten tofu before! Xmas here in Australia is usually blisteringly hot, so something a little different like this - satisfying but not heavy, just as tasty cold as hot - is often very welcome.

You answered it!  {Another recipe clip!}

Reply #13 from JoeUser Forums Top
'What type of tofu do you use (boxed or in a container of water). I use the type that is in water as it seems to have a nicer texture. Do you release any of the moisture out of the tofu before preparing this dish? It sounds quite tasty.'

I buy it in a plastic bag with a little water (maybe a couple of dessertspoons), which I drain off before use. I don't press any more liquid out of the tofu, because the firm tofu we use really is just that - quite firm and dry. I find a lot of variation between brands, so I would advise anyone new to tofu simply to experiment until you find a brand you like.

That said, we are spoilt here in Australia, for two main reasons - we are close to Asia (well, as close as we are to anywhere!), and we have a significant Asian community. Both factors contribute to a wider spectrum of foodstuffs being readily available, both in the shops and in restaurants. Lucky us!
Reply #14 from JoeUser Forums Top

Simple Greens (Vegan)

2 lbs mixed greens, washed, stemmed and chopped
2 TBS olive oil
2 TBS Balsamic vinegar
1 tsp Garlic powder
Salt and pepper to taste

Heat large sauté pan.  Add oil.  Add greens.  Toss greens until they start to wilt (I use tongs for this).  Add vinegar and seasonings.  Continue to cook until wilted but not mushy.

Enjoy!  I serve these with pasta dishes or other heavy meals.  They are also good on a cold day instead of a salad.  For my mixed greens, I like Chard, Collard Greens and sometimes beet greens.  I also like to add a bit of spinach when I add the seasonings to add the buttery flavor of spinach to the mix.

 

Reply #15 from JoeUser Forums Top
Karma: your opening recipe sounds good. Really makes me wish I wasn't allergic to shrooms. I'll definately be trying the greens.

FC: I am definately going to try that loaf.
Reply #16 from JoeUser Forums Top
Allergic to mushrooms?  Man, that bites.  I love mushrooms.  We eat about 3 pounds of mushrooms a week.  A lot of my soups have them in them, and I make panninis that have portobella mushrooms, sliced red peppers and sweet onions in them.
Reply #17 from JoeUser Forums Top
Mushroom and Spinach Quesadillas (Vegan)

6 white Mushrooms
Handful of Spinach
1/2 Sweet Onion (sliced)
Cheddar Flavor Veggie Shreds
Tortillas
Oil

1.) Sauté Mushrooms, onions and spinach in oil.  Remove from pan.

2.) In the same skillet place a tortilla in the pan and cook lightly (add more oil if needed).   Then place some of the mushrooms mixture on half the tortilla, and add some Veggie Shreds. Fold over and heat both sides until tortilla is browned and cheese is melted.

This is good served with guacamole.

Reply #18 from JoeUser Forums Top
Black Beans and Brown Rice

OK, I'm not a fancy cook like Karma. This is simple fare, but will stick to your ribs.

1 cup brown rice
1/2 small bag black beans (canned if you're in a hurry)
1/4 medium onion - chopped
cayenne pepper
cumin
salt to taste

If using dried beans, cook them first and drain.

Cook rice per directions, adding onion, a bit of cayenne, and a bit of cumin (go light on the spices) as you stir the rice into the boiling water so that rice, spices, and onion cook together.

10 minutes before rice is fully cooked, add black beans and allow to finish simmering. Rice should absorb almost all of the water within 15 minutes at this point (the beans add about 5 minutes)

This is good served with a nice spinach salad with carrots, cucumber, onion, and a raspberry vinaigrette dressing.
Reply #19 from JoeUser Forums Top
Hmm, I thought this thread was a good idea. Seems to have lost interest pretty fast.
Reply #20 from JoeUser Forums Top
Here's a dessert favorite. It is low-cal but not vegan (has an egg in it):

Molasses Crinkles
1/4 C margarine softened (I use Olivio)
3/4 C + 1/2 TBP sugar divided
1/4 C molasses
1 egg
2 C flour
2 tsps baking soda
1/4 tsp salt
1 3/4 tsps ground cinnamon divided
vegetable cooking spray

1)beat margarine @ medium speed with electric mixer until creamy. Gradually add 3/4 C sugar, beating well. Add molasses & egg, beat well.

2)Combine flour, baking soda, salt, & 1 1/2 tsps cinnamon. Gradually add flour mixture to margarine mixture, beating until blended. Cover and chill 1 hour.

3)Combine remaining sugar & cinnamon. Shape dough into 1inch balls, roll balls in sugar mixture and place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 for 8 mins or until golden. Cool slightly on sheet then transfer to wire rack.

Yields 4 dozen.
48 calories per cookie

Enjoy!
Reply #21 from JoeUser Forums Top
Sounds good Jill. I can always substitute a flax seed paste for the egg.
Reply #22 from JoeUser Forums Top

Sounds good Jill. I can always substitute a flax seed paste for the egg.


I might give that a try myself since flax seed is sooo good for you. My mom lowered her cholesterol greatly by just adding flax seed to her diet.

They are really tasty cookies. I served them at Christmas and people loved them. I didn't bother telling them they were "diet"
Reply #23 from JoeUser Forums Top
Mushroom Stroganoff.

--Mushrooms
-- 8 oz. Sour Cream (veggie sour cream can be substituted with excellent results)
--Onions
--Oregano
--Worcestershire sauce (while the taste may be different, you can substitute soy sauce for this one, as worcestershire uses anchovies).
-- 8 oz. Cottage Cheese (firm or extra firm tofu, crumbled, works as a vegan substitute as well)

Saute mushrooms and onions in olive oil (note: this is one dish where portabella mushrooms just don't seem to work as well, in my personal opinion). Add sour cream, worcestershire sauce, oregano, salt and pepper to taste, and cottage cheese. Mix well. Serve over rice or noodles.
Reply #24 from JoeUser Forums Top
This isn't really a recipe, but a tip. For vegan mashed potatoes, use vegetable broth instead of milk. Make gravy with prepared vegetable broth thickened with cornstarch.
Reply #25 from JoeUser Forums Top

This isn't really a recipe, but a tip. For vegan mashed potatoes


Another good replacement for mashed potatoes is to put cooked cauliflower through a ricer and mix with some margarine and salt and pepper.