Resolutions

[becomingkate]

Next year my husband wants to try eating more vegetarian food (someone pointed out that I'd actually be pescatarian, since we are still open to eating fish ;))

We don't want to be very strict about it at all, actually.  I guess mostly cut out the major meat options like steak, pork, chicken and turkey, sausage, bacon, etc.  Anything that's pure meat.  Eat more veggies and fruits and not too many grains.  I'm not adverse to imitation meat but I don't think my husband would love it, so we need to find other ways to get protein. (also my husband doesn't like tofu--but I do)  We both like beans.  Also I think we want to cut out eggs.  Cheese and other dairy are still allowed.

I have a good grasp of cooking but I have never cooked a lot of vegetables--I usually just get a variety of frozen veg. and serve them as a side.  I'd like a good vegetarian lasagna recipe, maybe some pasta recipes, salads and fish.  So if any of you have favorite vegetarian recipes you want to share, I'd love to see them!

Comments

[magenta-girl.livejournal.com]

Ratatouille is one of my favorites and is super easy. I know they say you don't need to anymore, but I always salt and press my eggplant slices before dicing and adding to the pot.

1 onion
cloves of garlic (however many you want)
1 eggplant (medium, or bigger if you want more stuff)
1 large can of fire-roasted tomatoes (I usually use diced I think)
2+ zucchini
Olive oil
salt and other herbs to taste
red wine to taste as well (optional)

slice your eggplant and place between paper towels; salt both sides and press for 1/2 an hour. Usually I just put the slices under the cutting board and then chop everything up on top.

Chop your onion and garlic. Heat olive oil in large pot and add onion. Saute until translucent. Then chop your eggplant, and add eggplant and garlic to the pot, along with lots of olive oil. I keep adding oil as the eggplant will drink it up. Then add your can of tomatoes and chop up your zucchini and add that. Add the wine, salt, etc. Simmer until zucchini has reached desired tenderness. Good over angel hair pasta with parmesan.


Vegetarian chili
1 bag frozen broccoli
2 cans black beans (drained)
2 cans rotel (or 1 can rotel and 1 can diced tomatoes if you want milder)
1 jar salsa (any potency)
1 onion
cumin and salt to taste (i usually only add some salt and nothing else but I'm lazy like that)

chop onion and saute in oil (I always use olive oil). You can put in garlic too if you want. Open your beans, tomatoes, and salsa and add to the pot after the onions are translucent. Bring up to simmer and add frozen broccoli. Cook until broccoli is as cooked as you want it. You can serve with rice if you want, and it's good with shredded cheese just in a bowl kind of like stew.

[becomingkate.livejournal.com]

Ooo, sounds yummy!

[serpent-sky.livejournal.com]

I so can't do recipes. I just make what seems good.

Though for vegetarian lasagna, a good thing to do is to roast vegetables and use them in place of the meat. I usually use eggplant and zucchini, roasted with some mushrooms, onions (not too many), and carrots.

I usually mix spinach and garlic into the ricotta -- and I do use frozen spinach that has been defrosted, rinsed and drained so it doesn't all become a watery mess.

But the specifics beyond that? It's all guesswork and hit and miss.

I also do a great bean chili but all I can say is get the onion, garlic, and peppers going... add beans (I use chick peas -- excellent meaty consistency -- black beans, large kidney beans and either small red or small white beans. The different types of beans keep it interesting. And lots of cilantro. But there's no recipe, just... stuff goes in. It tastes great over spinach, though, with a little cheese on top.

I wish I was more help, but I am an idea-based cook!

[becomingkate.livejournal.com]

I totally understand, that's how I work most of the time too. Thanks!

[serpent-sky.livejournal.com]

Something my friend taught me on really good tomato sauce is (1) TIME. but also, just cook down your olives and garlic nice, with a little salt. Add nothing but fresh basil, and salt and pepper to taste. If you really want, some crushed red pepper flakes are also good, but it's a preference.

I was making it for so long with oregano and a bay leaf and onion powder and stuff, it always seemed bitter. This is SO MUCH MORE versatile.

I also know a very cool trick for a pasta dish. Take garlic and shallots, dice them very finely. Brown with a pinch of salt in olive oil. Add chopped/diced/whatever size portobella mushrooms you like. Deglaze the pan with marsala wine and stock (vegetable works just fine, I did this vegan once.) Or just wine. Or just stock. Keep cooking it up. Then push it all to the rim of the pan and dump in a container of grape or cherry tomatoes. Top with some salt and pepper to taste, and chopped basil. Put a small lid on the tomatoes on a low heat and add some stock or wine. They will essentially explode in a short time. Anything that doesn't, push down with a large spoon or something that can push them down. Then mix it all together and season it up -- I use herbs de provence. Add some extra wine/stock to keep it mosit. Toss with ridged pasta (it holds the flavor better) and fresh parmesan.

It's easier than it sounds (you just have to watch it). You can add in all sorts of things at the end. Spinach is great, peas are nice. Broccoli works too. Yum. :)

[becomingkate.livejournal.com]

Mmm, fresh tomato sauce. Love it.

I wanted to make tomato sauce from our tomatoes, but we didn't get a good enough crop :(

[barsukthom.livejournal.com]

The folks on the Indian Subcontinent have spent quite a few years coming up with absolutely delicious vegetable curries. I mean, they make CAULIFLOWER taste good!

The cookbook I personally would recommend is "660 Curries", by... um.
LINK: http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761137874/ref=sr_1_1?s=books&ie=UTF8&qid=1354233775&sr=1-1&keywords=660+curries+raghavan+iyer

[becomingkate.livejournal.com]

Thanks :)

[barsukthom.livejournal.com]

You're welcome! (The cookbook also has egg and fish recipes, as well as various meat ones) We use it at least once a week.

[theonlymeyouget.livejournal.com]

What he said. Also look into Thai food. I don't have a specific book or recipe in mind, but a lot of Thai people are vegetarian, and most Thai restaurants offer most menu options as vegetarian.

Eastern European and hence, most of American culture are the ONLY ones who think a meal isn't a meal without meat. Most of the rest of the world uses it as a flavoring, or as an occasional dish.

I have no issue with meat eaters, because, as a biologist, I realize that we are physiologically designed to hunt, and to chew and digest meat. But also from a biological standpoint, you WILL eventually fry your kidneys eating that much protein on as regular a basis as most Westerners do.

[becomingkate.livejournal.com]

I'll have to look into that, and omit any cilantro that they use :blech: