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Old 01-26-2009, 03:10 PM   #11
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Over the years I've had a few vegan friends, and I think that the very best dish I make for them is hummus. But also buy Near East taboule or couscous. I season them myself so that I know there is no Worcestershire sauce in them. Look at ingredients, and buy Indian foods so you get a huge amount of flavor per serving. When it comes to Mexican foods, you'd be surprised at how far you can go without adding meat. Cumin is the secret to making Mex foods tasty without adding more heat than you want.
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Old 01-26-2009, 03:14 PM   #12
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For those of you who are not looking outside and seeing the single digit temps I'm seeing, I have before and will again recommend taking onions, squash, eggplant, and other vegetables. Cut up and brush with olive oil and season with your favorite mix (for this purpose I like Cavender's Greek). Grill them over charcoal. They are great just chopped and tossed in a salad, with rice, or pasta. But, the real secret is if you puree them and put them into a bean or split pea soup, you'd swear you had a ham bone in there.
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Old 01-26-2009, 03:35 PM   #13
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Here's a vegetarian ( not vegan) quesadilla recipe I made recently which is relatively low fat and healthy too.

Small red onion
tomato
Red pepper ( the veggie, not the flakes, although that would be good too)
Corn kernels ( canned or fresh, your choice)
A little oil
Black beans ( or pink or whatever you got, I used the canned )
Flour tortillas
shredded cheese ( montery jack, cheddar, your choice)
cumin, or fajita spice mix

Fry up the onions and pepper ( diced so the pieces are same size as the corn kernels)
Add the corn and beans, tomato ( no set amount, just an even mix of all)
Toss in some of the cumin or fajita spice ( maybe a tbs or 2, depending on taste)
Place one tortilla on a baking sheet
put a layer of the mixed veggies and beans on top, spread evenly
put a layer of cheese ( the more the better, but if your watching your weight , reduce the amount)
place second flour tortilla on top
Press down a little so top tortilla is sitting directly on the cheese
Bake in oven 375F for about 10 minutes or until the cheese melts. Watch, because they can burn quickly and easily.
Can spray the top witha little pam if you want it extra crispy, just watch for burning.
cut into 1/4ths and eat.

Sorry about the inaccuracies, I just wasnt paying attention while i was cooking, not realizing id post the recipe or want to make it again, which i would because it was great. I think Guy Fieri did something similar, so can probably find what he did on food network. ( I just checked , and he does, its called something like grilled corn quesadillas or something like that )

larry
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Old 01-27-2009, 12:31 PM   #14
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very interesting thread...
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Old 01-27-2009, 12:57 PM   #15
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Hmm, I've got a whole blog of vegan recipes. So it's hard to pick just one. I've done Bolognese Lasagna, Philly Cheese Steak, Swedish Meatballs, lots of veggies, pasta and soups. I think I'll post my Zucchini Masala, a tasty and more healthy variation of Chicken Tikka Masala. The dal in the picture is from one of Yakuta's Posts.



Zucchini Masala
2 tbs Earth Balance Margarine
4 cloves garlic, minced
1 tbs ginger, minced
3 serrano peppers (2 for a milder version), seeded & minced
1 tbs coriander
1 tbs cumin
2 tsp paprika
2 tsp garam masala
15 oz can tomato sauce
4 medium zucchini, quartered and cut in half or thirds
12 oz silken tofu
1 tbs lemon juice
6 oz coconut milk

Melt margarine in a frying pan. Saute the garlic, ginger and peppers until fragrant. Add spices and fry for slightly longer. Add tomato sauce and bring to a boil, stirring in the spices. Blend together the tofu, coconut milk and lemon juice. Add the blended tofu and coconut milk. Stir to combine and add the zucchini. Reduce to simmer and cover, stirring occasionally. Cook until the zucchini is tender. Add a little water, if necessary, to attain desired consistency.

Serve with basmati rice or roti, naan or flatbread. Also good with Indian Fried Tofu (I'll post tomorrow).

4 Servings: 275 cal (18g fat, 22g carbs, 11g protein)
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Old 01-27-2009, 01:13 PM   #16
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VYAPTI,

The recipe looks great. Im guessing there was an oversight, but how much zucchini? And how should it be cut up ??

larry.

Ill be sure to try all the recipes you mentioned, they look great.
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Old 01-27-2009, 01:20 PM   #17
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There is a modified Burmese dish I learned from a friend.

1 can of coconut milk
2 of the same sized cans of veggie broth ( I use the fake chicken broths)
a few cloves of garlic
cilantro
oil
linguini or rice noodles shaped like linguini
lime
hard boiled quail eggs ( which i dont use but others may like it)
red pepper flakes.

Mince garlic, fry in oil until just cooked
scoop out most of the garlic, leaving some behind and the oil behind too in the pot
add coconut milk, broth
cook until hot
add hard boiled quail eggs ( if using)

Boil linguini or rice noodles until cooked
cut lime into wedges
chop up cilantro

To serve, place linguini in a bowl
Place some of the garlic you removed on the noodles
Place some of the chopped cilantro on the noodles
shake some hot pepper flakes on the noodles
squeeze a lime wedge on the noodles

Then, dish out some of the " soup" along with the eggs to cover the noodles

** When he made it, in the soup was pieces of boiled chicken too. since im a veggie, I replace the real chicken with fake stuff. use whatever you like, or nothing at all.**

Eat with spoom and fork
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Old 01-27-2009, 01:31 PM   #18
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Quote:
Originally Posted by larry_stewart View Post
VYAPTI,

The recipe looks great. Im guessing there was an oversight, but how much zucchini? And how should it be cut up ??

larry.

Ill be sure to try all the recipes you mentioned, they look great.
Ooops. I fixed it. Use 4 medium zucchini quartered, then sliced in half. I'm bookmarking your Burmese dish too. Thanks
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