Looking for non-Asian vegetarian food combos

[htuttle]

I gave up meat again this year for the sake of my digestive comfort, though I still eat milk products (it's the law in Wisconsin) and some eggs.

After months of eating mostly Indian, Chinese, and Japanese food, I made a few meatless European dishes for dinner, and it was a really nice change. I made potatoes au gratin with smoked Swiss and creamed spinach ala Berghoff (based on a recipe I found on the web from my favorite, now closed, German restaurant). I topped it off with some stuffed, broiled crimini mushrooms. All of them on a plate together was amazing.

Anyone got any other ideas for combinations of vegetarian dishes that work great together? Give me some ideas! Don't need recipes, just the names of dishes. I have the google. :)

[Warpy]

1. A good general veggie cookbook will serve you better than Google

I recommend http://www.amazon.com/American-Wholefoods-Cuisine-Nikki-Goldbeck/dp/1886101116/ref=sr_1_1?s=books&ie=UTF8&qid=1282451827&sr=1-1 as a very basic cookbook with plenty of European veggie dishes. I've found most of the recipes need more seasoning and a bottle of Sriracha at the ready is always a good idea, but it's a treasure trove of recipe ideas.

Ten Talents http://www.amazon.com/Ten-Talents-Cookbook-Rosalie-Hurd/dp/0615255973/ref=sr_1_1?s=books&ie=UTF8&qid=1282451919&sr=1-1 is the Seventh Day Adventist standby, long on bible verses and equally long on vegan fare. There's a steamed soy flour/tomato/peanut butter concoction in it that I swear tastes just like good bologna.

If you want something that's longer on theory but shorter on recipes, the go to book is Bittman's, http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_2?s=books&ie=UTF8&qid=1282452047&sr=1-2 It's my go to book for a pantry of unfriendly ingredients when I'd rather be shot than shop.

Finally, the best of all is http://www.amazon.com/Vegetarian-Epicure-Anna-Thomas/dp/0394717848/ref=sr_1_2?s=books&ie=UTF8&qid=1282452113&sr=1-2 That "new" price is a giveaway to the quality of recipes in this book, real party fare. She's got a new version out, but I'm still hanging on to my old, stained copies.

Cooking veg is an adventure but it can turn into a chore. The above cookbooks will give reasonable shopping guides for staples to keep on hand and the recipes don't suffer from chefitis, that horrible disease affecting people who write cookbooks without realizing the home cook does not a have a full staff of sous chefs off to the side.

I was a strict vegetarian for many years until a return to nursing school decimated cooking time. The only good thing about meat is that it always tastes like meat, no matter how indifferently it's thrown into a pan or toaster oven. I'm now mostly veg with rare fish and rarer poultry. Like you, I don't like the way I feel if I eat meat.

[GoCubsGo]

17. The Moosewood Cookbook is a classic.

You can likely find a copy in a used book store fairly easily. All of the follow-ups are nice, too. Here are some of the recipes one would find in them, and at the Moosewood Restaurant:
http://www.moosewoodrestaurant.com/recipes_archive.html

Also, check out The Greens Cookbook from the Greens Restaruant in San Francisco:
http://www.amazon.com/Greens-Cookbook-Deborah-Madison/dp/0767908236

Another that features "gourmet" type recipes--The Vegetarian Feast: http://www.amazon.com/Vegetarian-Feast-Revised-Updated/dp/0060950013/ref=sr_1_1?s=books&ie=UTF8&qid=1282509978&sr=1-1

One that offers international recipes, many of them fusions between to different cuisines--The Bold Vegetarian: http://www.amazon.com/Bold-Vegetarian-Inspired-International-Recipes/dp/0060950560/ref=sr_1_2?s=books&ie=UTF8&qid=1282510056&sr=1-2

[Warpy]

18. Moosewood suffers from chefitis

meaning the recipes are often overcomplicated for the cook on the go. It's OK for weekend fare, but most of us who don't run restaurants don't cook like that every day, which is why I didn't suggest it, along with any other restaurant cookbook.

Shulman, on the other hand, does come up with some good stuff but it's a little spotty and looks better in print that it tastes in practice.

Personally, I find my favorite feasts along the line of garlic lightly cooked in olive oil and mixed with fresh pasta, a chiffonade of basil and a hefty pinch of crushed hot pepper added at the table. The "gourmet" recipes with the fussy sauces that need to be made beforehand and the 50 ingredient bean/nut loaves leave me cold.

[Tesha]

2. Don't you hate to get in a rut?

Same old things - all the time...

It happens in our house at the end of a season, when we start thinking of other foods we could have.
Here comes the fall and the plain old stand-bys...


I just saw a recipe for Stuffed Acorn Squash
and how about those wonderful Italian soups?
Beans and Brown Bread - or Chili and Cornbread?
Focaccia? Quiche? Mac and cheese?

How about a big pile of roasted veggies with some crusty bread and a bottle of wine...

oh, it's almost time for fondue....

[Tesha]

3. Want to go gourmet?

ohh - look at the entres on this page!
http://www.menupages.com/restaurants/blossom-gourmet-vegan/menu


oh gosh!
http://www.millenniumrestaurant.com/menus/entrees.html

[htuttle]

6. Oh my....

Those are amazing! That's exactly the sort of thing I was looking for. I don't know why I didn't think of checking out restaurant menus.

Porcini cigars in phyllo? :o

[htuttle]

10. I like to make something very different every night

I almost always pack a lunch for the next day from the leftovers, so if I make the same thing two nights in a row, it ends up being all that I eat for four meals.

[MajorChode]

4. Green Bean casserole is one of my favorites

I'm not talking about the one your aunt Nellie used to make with canned green beans, but the real thing made with fresh ingredients.

While you can certainly google it, you'll get thousands of recipes and many of those just plain suck and aren't really true to the original. The one Alton Brown makes is not bad, but I prefer to use button mushrooms instead of brown mushrooms and I also like to saute yellow and red bell pepper and add that to the mix (which I know isn't true to the original either, but I think it should be).

http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html

[htuttle]

8. I've been making that recipe for a while... but I forgot about it. lol

I think I'm going to put that one in rotation again.

[Tesha]

5. If you don't mind pasta or equivalent grains, there are a lot of meatless alternatives.

All sort of spaghetti/vegetable sauces (zuchini,
mushrooms, egpplant, etc.)

Eggplant parmigiana.

Cheese ravioli plain or with mushroom filling,
spinach filling, etc.

Savory rice dishes.

Cous cous variations.

Rice pilaf dishes.

Tesha

[The empressof all]

7. I just made a terrific sweet potato chili

Sweet potatoes, corn, black beans, onions, tomatoes, jalapenoes..... I served it over brown rice. It's very yummy.

[hippywife]

9. Oh! That sounds sooooo good!

Want to share the recipe on that? I would greatly appreciate it. :9

[The empressof all]

12. It's super easy

It's really just a dump it all together kind of thing.

I chop one large onion and sweat it in some EVOO. About half way through the onion cooking I dump some chili powder, and a hit of red pepper flakes in the hot oil and onions and cook until the veg is soft.

I par cook the sweet potatoes in the micro wave

Then I just dump the onion/spice mix into the crock pot or dutch oven with the potatos cut in chunks, some canned jalapeno, can of black beans (rinsed), a can of chopped tomatoes (with the juice), and some corn. (I used fresh yesterday but you can use frozen). I also throw in some chopped garlic. The amounts can vary on what you have on hand. I cook it in the oven covered for about an hour on 350 but it works on top of the stove or in the crock pot just as well.


If you want to vary the flavors on this you can sub out the chili powder for garam masala or curry powder and sub out the black beans for Chick Peas. I usually sub out the corn for eggplant or zucchini as well but cauliflower is delicious too. Really what ever you have on hand or whats in season is delish. I always use some sort of bean and sweet potato as the jumping off point.

[hippywife]

13. Thank you.

I'm saving that for cooler weather. Bill isn't sure it sounds so good, but I'm making it and he's eating it. :rofl:

[The empressof all]

14. It's a bit of a strange combo

But if you like sweet and savory mixed together it's fabulous. It's one of our favorites. Every time I make it I kick the heat up a bit more. It's also easy because even Sandra Lee can make it. I've resorted to making this from cans and frozen bags in the winter but in the summer I use the fresh stuff. You may want to add a little masa to thicken up the tomato "sauce" at the end. When I do it Indian style I use a little chick pea flour.

You really could sub out the sweet potatoes for regular potatoes if the husband is leary of the flavor combo.

[hippywife]

16. No way!

I think it's the sweet potatoes in combo with the other ingredients that attracts me to this dish. I can almost feel it in my mouth and taste it on my tongue. Gonna make just as is. :D

[hippywife]

11. Mushroom Tofu Stroganoff is very yummy.

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=78695&mesg_id=78739

[beac]

15. Do you have any chicken recipes that you've given up along with the chicken?

Because these can be used just like chicken in any dish:



They really do taste "just like chicken" and can be grilled, baked, pan-fried, etc. I've even made chik'n salad with them.

Quorn is made from a mushroom-like fungus instead of soy, which is nice. All of their products are excellent. I keep a few of their Cranberry and Goat Cheese cutlets on-hand for nights when I don't feel up to making an entree. Their turkey is MUCH closer to the real thing than vile Tofurkey and makes nice sandwiches.

http://www.quorn.us/Products/

Also be sure to check out DU's Vegetarian forum-- there's a recipe thread there. :hi:

[Lifelong Protester]

19. I like the Moosewood cookbooks, I just modify or simplify

when needed. But the recipes are usually something I save for weekends, now that you mention it.

I also got a tip for the website "fat-free vegan". I just go there for ideas, and add a few items as I like (being also from Wisconsin, I know the call of cheeeeeeeese!!!)


In a hurry, here's one of my fast faves:

Microwave a couple of sweet potatoes until just about done. They shouldn't be too wrinkly when you take them out of the oven.

Split open. Put the spuds on a cookie sheet, put a couple of tablespoons of grated cheese (I like the reduced fat cheddar, NOT THE NON-FAT, it is GROSS!!!).

Put into the regular oven to 'finish'. Once the cheese is melty enough for you, take the potatoes out of the oven. Add any good quality salsa, and a dab of greek yogurt or sour cream. One potato will feed one person.

I try to keep these ingredients on hand at all times. Also, you can mash up a microwaved sweet potato, add some warmed milk with a little garlic, salt, pepper. Mash with the sweet potato, but do NOT let it get soupy. Should be sort of a hot Cream of Wheat consistency. Use this as a 'sauce' for store-bought cheese ravioli. Cook those according to the directions, and for the last few minutes of cooking, add some frozen peas.
Drain the ravioli, add the sweet potato mixture and some grated parmesan. This is really, really good. It was a recipe in Prevention magazine years ago.

[beac]

22. I'm definitely going to try that sweet potato "sauce" for ravioli maybe sans frozen peas since

mr. beac is not a fan.

If you want a change-up for your nuked sweets, try drizzling them with a mixture of olive oil heated with a LITTLE butter in which you've frizzled thin strips of fresh sage leaves. Really tasty.

[TuxedoKat]

20. Fettucini Alfredo?

I just made it for the first time recently -- turned out great! My husband and 8 year old loved it. This is the recipe I used:

http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-recipe2/index.html

That's a little fattening though -- crustless quiche is good -- add whatever veggies you like, I usually just use spinach.

Vegetable pizza is great -- use whatever vegetables you like.

Bean burritos or tacos sans meat are good too when you are in a hurry.

OMG, Tony's Restaurant in St. Louis makes the best Pasta Primavera, I wish I could find that recipe. I have a great soup recipe too if you are interested.

[Lifelong Protester]

27. I made a quick fettucine 'almost' alfredo, and it is a good fast meal

You need some broccoli, some chopped tomatoes or halved cherry tomatoes, low-fat sour cream, whole wheat fettucine, and some Parmesan cheese.

For two folks of middling appetites:

Cook up two servings (about 1/3 of the 8 oz. box)of pasta. I like whole wheat.
While it is cooking, chop up about a cup of broccoli. Add this to the cooking water about 2 minutes before the pasta finishes. (I use the florets and a little of the peeled stem~my favorite part).

Chop or halve the tomatoes (again, about a cup).

Drain the pasta/broccoli combo, saving maybe half a cup of the pasta water if you need it later to thin the sour cream.

To the pasta/broc, add about 3/4 cup of low fat sour cream. Toss the mix with the tomatoes and about a tablespoon of parm. If you need to add a bit of pasta water to thin, now's the time.

Serve up with a sprinkle of Parm. Put several good grinds of pepper and your favorite salt (I like a little sea salt) and maybe some smoked paprika. If you want/have some fresh herbs, try those.

Even in winter I can get some half decent cherry or grape tomatoes. This meal is pretty quick, and I usually have the ingredients on hand.

[Retrograde]

21. Have you considered Mexican dishes?

Tostadas with (homemade - it's not that hard) refried beans, cheese, lettuce and salsa? Or a black bean and rice burrito with guacamole? Or a vegetarian black bean chili? Or chiles con queso (cheese melted with chiles, eaten as a warm dip)?

There are also a lot of Italian dishes that can be done without meat: fritatas (sort of an omelet), pasta e fagioli (pasta and beans), various soups and salads. There's also Spanish tortillas, which are potato omelets, sort of.

When I want to make a vegetarian dinner, the books I go to include The Moosewood Cookbook (I've only read the original), The Bean Harvest Cookbook, and for eastern Mediterranean meatless dishes The Book of Jewish Food. The Old World Kitchen is not a vegetarian cookbook, but it has a number of meatless dishes and ones that can easily be made meatless: those peasants didn't have all that much meat back in the old days!

[htuttle]

23. Well, I've tried a lot of things since I posted the OP

One thing that I've been doing is putting together thali-style meals of several small dishes, instead of the traditional 'main course' and 'side dishes,' since there's not a huge chunk of meat at the center of the menu.

Some of the highlights were:

Mushroom Strudel, a mixture of sauteed crimini mushrooms and shallots with sour cream, cream cheese, dill, lemon juice and a bit of bread crumb to stiffen it up spread on about 6 layers of olive-oiled phyllo dough and rolled up like a strudel. Bake until crispy and slice into disks. Very yummy, made it twice. It's very filling. My carnivorous wife loves it.

Spinach and Artichoke hearts, chopped fine and mixed with shredded parmesan, mayo and pepper. Spread on slices of french bread and broiled until it starts to brown. I made so much filling that I baked some separately in a dish and have been using it as a spread right out of the refrigerator.

Herbed beans de provencale, white cannellini beans and sauteed shallots simmered in a dash of white wine and herbs de provence. I've been meaning to try the leftovers cold with some balsamic vinegar drizzled over the top.

Had some fun with puff pastry: Pesto Parmesan Palmiers (just what it sounds like) and Pissaladière with carmelized onions, roasted tomato slices and goat cheese. I'm going to use actual pizza dough next time I make Pissaladière, since the puff pastry didn't hold up well under all the butter and olive oil. The topping was excellent though -- we just used forks instead.

My favorite so far was an enormous portobello, brushed with olive oil, liberally peppered, stuffed with brie and some goat cheese, then roasted. I ate it like a steak. :9

[hippywife]

24. Man but that last line

made my mouth water. Hell! It all sounds really great! :9

[Retrograde]

25. Now I know what I'll do with the mushrooms I got at the farmers' market

The only problem is, strudel first or portobello first?

[csziggy]

26. Pasta primavera with or without cheese; veggie quesadillas

Whatever kind of vegetables are in season should work. I made it recently with zucchini, squash, mushrooms, garlic, onion, and whole grain pasta. Basil, rosemary and an Italian seasoning blend with salt and pepper to taste. A little cheese on the top was nice, but not required.

The same combo of veggies with a different set of seasonings (cumin, cayenne, cilantro, and smoked pimento) made great quesadillas with a Mexican cheese blend. For the pasta primavera, I julienned the veggies to about the same dimension as the pasta. For the quesadillas, I used a small dice. I baked the quesadillas, for a crisp shell, spray with oil and bake uncovered; for a soft shell (the way hubby likes it) cover loosely with foil and bake.

Sorry, I don't have measurements - I just threw in stuff until they were "right".

I bought one bunch each of the squash and zucchini, one container of mushrooms, one very large onion, and added about half a head of garlic. Since this made more than enough veggies for both dishes, I froze about half of each. With just two of us, this makes for easy meals later.

Edited to add - I think I also chopped some bell pepper for the quesadillas.

[livetohike]

28. "Moosewood Restaurant Cooks at Home" - most meals

take 30 minutes to prepare and each recipe gives menu suggestions for side dishes (those recipes are also in the book).

My paperback copy is falling apart. I think I have made every recipe in that book :-).

[alfredo]

29. North African and Middle East recipes. Excellent book.

http://www.amazon.com/Classic-Vegetarian-Cooking-Middle-Africa/dp/1566563984/ref=sr_1_fkmr0_2?ie=UTF8&qid=1287258032&sr=8-2-fkmr0

[spinbaby]

30. Spinach souffle

Just thaw a bag of frozen spinach enough so you can break it apart and mix it with a small carton of cottage cheese, four eggs, a large spoonful of flour, and some grated cheese of your choice to taste--I like sharp cheddar, but sometimes go with parm. Dump in a large, greased casserole and bake in a medium oven until it looks done--about an hour. I make it all the time, it's easy and reheats well for lunches.

[TygrBright]

31. Vegetarian or Vegan?

Because New Mexican cuisine has a fabulous range of bean- and dairy- and egg-based foods.

Of course, most of them require chile...

helpfully,
Bright