Vegetarian cooking

[Jamie D]

Here's something for my vegan friends.

I actually sampled some at my cardio-rehab session.  (Back story: the hospital is hosting a "heart-healthy" cooking class next week.)

I am not generally a fan of tofu, but this was pretty good.

Eggless egg salad

Ingredients

    12 ounces extra-firm tofu
    1 tbsp low sodium soy sauce
    1 whole celery stalks, minced
    1¼ tbsp nutritional yeast
    1½ tbsp Dijon mustard
    2 tbsp relish (dill pickle)
    ½ tsp turmeric
    ¼ tsp mild curry powder
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ½ tsp black salt
    2 tbsp vegan mayo (fat-free)

Instructions:

If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

I used the fat-free vegan mayo from The Happy Herbivore Cookbook. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.

HELP MY HEART!  List your own vegy or vegan favorites in this topic!

[Ms. OBrien CVT]

I like my Vegetarian, slow cooked with some fava beans and nice chianti.

Oh you mean Vegetarian meals.  Stir fry veggies with firm tofu, garlic and soy sauce.

And I love eggless egg salad.

[Devlyn]

Zucchini/summer squash  mushroom and onion dish thing:

Pour some olive oil in a pan and cook some mushrooms for a few minutes, then add a chopped onion and cook for a few more minutes stirring often. Add a clove of garlic (chopped) and cook one minute. Add your choice of seasonings and your squashes, sliced 1/2 inch thick. Cook until the squash is as tender as you like.

[Jamie D]

I like my Vegetarian, slow cooked with some fava beans and nice chianti.

"I'm afraid you're in the wrong topic, my dear"

[Ms. OBrien CVT]

Slow Cooker Vegetarian Chili
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Directions
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

[Jamie D]

I made this last night.  I can be a vegan dish by substituting a vegetable oil for ghee (clarified butter).
As a main course this recipe will serve 4.  As a side, it will serve 6.

Vegetable Medley - Indian Style

Ingredients

2/3 cup dried whole green lentils, soaked overnight
2/3 cup dried split peas, soaked overnight
water to soak and discard

2 1/2 cups water for cooking
2 leeks chopped
2 zucchinis sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 onion, coarsely chopped
1 clove garlic, minced

2 tblsp ghee
1/2 tsp turmeric powder
1 tsp mustard seed
2 tsp Garam Masala
TT salt

Celery leaves to garnish
Lemon slices to garnish

Method

Soak the dried lentils and split peas overnight. Discard the water when ready to cook.

In a large saucepan or Dutch oven, combine soaked lentils and peas, with 2 1/2 cups of cold water and bring to a boil.
Boil for 10 minutes in high, then reduce heat to medium
Add remaining vegetables, cover, and cook for 10 minutes.

While the vegetables are cooking, heat up the ghee (or vegetable oil) on medium high heat.
When the oil is hot, add the spices, and cook, stirring for two to three minutes, until the who mustard seed pops.
Turn heat to lowest setting while waiting for the vegetables to cook.

When the 10 minute coking period has finished, and fold in the spice mixture.
Continue to cook, covered for 15 more minute.
By that time the liquid should have been completely absorbed.

Garnish.  Serve hot.

Suggested modifications:

You could consider adding additional vegetables, such as cauliflower flowerettes, sliced turnips, and chunked potatoes.
You can add additional spices as desired.