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Old 02-16-2010, 08:00 PM   #51
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I am looking forward to some Vegan recipes. 1) I am Orthodox and we fast from meat and dairy for 40 days before Easter. 2) I am trying to control my cholesterol by diet. My cholesterol is really high so I have to eat a vegan diet to control it. I have terrible side effects from the medicine.

I just made some chili with tvp which I use quite a bit.
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Old 02-17-2010, 02:19 AM   #52
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I have tried broccoli but I didnt like the texture of it in the lasagana. O hadn't thought of spinach, which is silly since I use it in my stuffed shells.
Try just the tiny broccoli florets steeped in the white sauce and save the larger stem pieces for broccoli cheese soup. Okay, now I'm all hungry again...
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Old 02-17-2010, 09:37 AM   #53
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I experimented with some zucchini and eggplant a few nights ago, and my meat-lover-husband LOVED what happened in the experiment! :) I haven't posted the recipe in my blog yet, but here's what I threw together:

Ingredients:

1 eggplant
3 zucchinis
3 cloves of garlic, minced/finely crushed and chopped
juice of 1 lemon
1/2 medium red onion
1/2 cup bulgur (medium grade. bulgur must be put into a bowl,and soaked in 1 cup warm water for about 1 hour, OR you can microwave it at 45 second intervals. It usually takes me 2- 45 second intervals to get it to the proper texture. Once soaked, drain the bulgur by taking small handfulls and squeezing out the water, and putting the squeezed bulgur in a seperate bowl.)
1/4 cup fresh basil, finely chopped
1/4 cup feta cheese (not vegetarian, but you can substitute this obviously for vegetarian cheeses....)
extra virgin olive oil (1 tbsp, and 2 tbsp.)
dash salt and pepper

Method:

-cut the eggplant in half, then slice each half into 1/4 inch slices.
-lay out in large bowl/plate in layers, sprinkling a dash of salt over each layer to soak up any oils from the eggplant.
-put a frying pan over medium heat, and cook the eggplant slices on each side for about 5-10 minutes (until golden brown and shrivled)
-set aside in a bowl/plate lined with paper towel.
-peel and slice zucchini into 1/4 inch slices.
-slice and chop the red onion.
-place the first tbsp of extra virgin olive oil into the pan, and cook the zucchini and onion with 1/2 of the lemon juice until the onion turns golden.
-in a seperate bowl, mix the cheese, basil, garlic, salt & pepper.
-pour the zucchini mixture into the bowl with the cheese, and stir well.
-add the bulgur, add the other 1/2 of the lemon juice, and stir well again.

To serve:
-line 2 bowls with the sliced eggplant.
-pour the zucchini bulgur mix into each bowl.
-garnish with some freshly chopped basil.
-enjoy! :)
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Old 02-18-2010, 02:44 AM   #54
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One vegetable I love in a lasagne is zucchini, because it can be cut very thin length-wise and behaves well in a lasagne. Well-drained spinach is fantastic as well. My mom was a really good cook, but I always thought that I hated vegetable lasagne as a kid, because it seemed so watery. It looks like cutting the vegetables you include really thin length-wise is the trick.

Okay, so I am starting to exhaust the very small supply of recipes I've already written (I've posted 5 or 6 on these forums), and now I am at the point where I am ready to write some new recipes. I have a lot of ideas of my own, but am wondering if there were any special requests. "I've always wanted a recipe for vegan rack of lamb with mint jelly." "Hmmmm.... give me about 5 years and once I figure it out, I will start my own company, it will become a closely guarded business secret and I will send you to my online site to buy it..." Actually, I'd just like to test the waters to see what you guys are interested in.
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Old 02-18-2010, 04:59 AM   #55
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Originally Posted by froggythefrog View Post
My mom was a really good cook, but I always thought that I hated vegetable lasagne as a kid, because it seemed so watery. It looks like cutting the vegetables you include really thin length-wise is the trick.
I saute or roast those veggies with lots of water before putting them in my lasagna. Because there's nothing I like better than biting into a thick slice of portobello mushroom. And the carmelization you get from roasting adds another flavor dimension to the vegetable lasagna.
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Old 02-18-2010, 08:53 AM   #56
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I always loved meatloaf and sheppards pie growing up...
I couldn't figure out how to get a similar texture to the meat in these dishes, but figured out that if you use kidney beans (cooked, or from the can, rinsed and drained) in the place of the meat, it turns out great! Especially when adding things like onion, tomato, spices, etc.

I actually made a "sheppards pie" style dish with kidney beans and spices (to taste) as the "meat", and instead of potatoes I used some cauliflower tossed in a lemon juice-e.v olive oil-mustard-cayenne pepper. You can even sprinkle it with some grated cheese in the last 5 minutes of baking, and it turns out so savoury..

There's really almost no limits with vegetables. ("Almost". lol...)
For that lamb idea, try getting different kidney bean/bulgur combinations.. bulgur holds things together pretty well, as do bread crumbs. Keep experimenting, you'll come up with a "faux lamb" in no time!
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Old 02-18-2010, 11:32 AM   #57
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Quote:
Originally Posted by nikki View Post
I always loved meatloaf and sheppards pie growing up...
I couldn't figure out how to get a similar texture to the meat in these dishes, but figured out that if you use kidney beans (cooked, or from the can, rinsed and drained) in the place of the meat, it turns out great! Especially when adding things like onion, tomato, spices, etc.
I often use bulgur to simulate the texture of ground beef.
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Old 03-01-2010, 02:33 PM   #58
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good food is ok with me it doesnt matter if itis a vegan , veg or non veg
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Old 03-05-2010, 02:17 PM   #59
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I often use bulgur to simulate the texture of ground beef.
For sure!!! I use bulgur in a lot of the dishes I make, that stuff is great! I was surprised to find that I can also make fruity dishes with it... That's one of my favourite grains! I will try that as a ground beef substitute in burgers, perhaps..
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Old 03-05-2010, 11:36 PM   #60
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I just picked up some bulgur and I have a lot of green lentils. I think I am going to try making another lentil loaf this weekend!
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