Vegetarian Meals
- Thread starter gabi77625
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If you have answers, please help by responding to the unanswered posts.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Welcome to DC
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
I'm sure someone will be along to help with your question.
Welcome to Discuss Cooking.
We have a forum full of vegetarian and vegan recipes.
www.discusscooking.com
We have a forum full of vegetarian and vegan recipes.
Vegetarian | Vegan
A place to discuss cooking and the vegetarian or vegan lifestyle.
www.discusscooking.com
davelonson
Assistant Cook
Oh well, uhh, I don't have pictures of it right now but I can tell a step by step. I basically riffed off something I ate at Panera when I used to work there (their Baja grain bowl) and it was delicious.
What you need!
Fresh garlic (3 or 4 cloves)
Pickled sliced jalapenos (8-10 slices)
Cilantro (1 bunch)
Sour cream or Yogurt (3-4 cups or to taste). I use sour cream but yogurt is fine too. Just more tangy and a little less....rich?
Fresh Tomatillos (8-9)
Long grain rice
Cherry tomatoes (1 pint)
Feta cheese
1/2 yellow onion (you could use red or white as it's going to be pickles but I gravitate toward yellow as it's what I grew up with)
1 can corn
1 can black beans
3 or 4 avocadoes
Sour cream to dollop on top! (Optional)
The Sauce:
Sliced Pickled jalapenos (8 slices or to taste)
1 bunch fresh cilantro (I like Aldi brand as its stems are thin enough to be blended and not be super tough)
Tomatillos (8 or 9)
Fresh garlic (2 or 3 cloves)
3 cups sour cream or yogurt
Take tomatillos and remove papery skins and remove stem and core out that tougher core under the stem. Boil 10 minutes or roast 325 for 10 minutes until tomatillos are cooked (as tomatillos are poisonous raw apparently: I've made this sauce with uncooked tomatillos and I'm still breathing but better safe than sorry). Put tomatillos in a blender along with cilantro and stems chopped into 1 in pieces. Add 3 cloves peeled minced garlic and pickled jalapenos and blend.
Do NOT add sour cream/yogurt to the blender during this step as sour cream/yogurt liquify due to the intense spinning blades of the blender. After this is blended well, remove from the blender and stir in the sour cream or yogurt by hand. Thin out this thick consistency to your liking with milk or water, taste it and if it needs more spice add cayenne, more acid add a little lime juice, and store in the fridge.
How I cook my rice! Or skip this section!
I prefer in my Revereware pot on the stove. Put a ratio of 1 cup long grain rice to 1.5 cups water in a pot, put the lid on, and crank the heat to high until you see steam coming out from under the lid. Then put the heat on it's lowest setting and leave it 15 minutes. After it's done immediately remove it from the burner to a not hot burner and let it sit 5 minutes covered, then uncover it briefly and stir it from the bottom to get the rice from the bottom off the bottom so it doesn't overcook and get mushy. After this put the lid back on and let it chill for 30 minutes to an hour, then eat!
After rice is cooked, add a little (1 tsp) lime juice and any cilantro if you have some left over you didn't add to the sauce.
Take your corn, drain it, then take the black beans, drain and rinse them, and mix them into the corn.
Take your 1/2 onion and dice it. Mix up 1/4 cup vinegar with 1/4 cup water and about 1 Tbsp. sugar and pour it over the onion and let it sit 15 minutes to quickly pickle the onion.
Cut your cherry tomatoes in half, crumble however much feta you want in your bowl, and slice half your avocado. Then get ready to assemble your food!
I go rice, sauce, corn/bean mix, tomatoes, cheese, and avocado! Finish with sour cream if you want. You could also add chicken to this, but it honestly isn't needed. Cheers!
What you need!
Fresh garlic (3 or 4 cloves)
Pickled sliced jalapenos (8-10 slices)
Cilantro (1 bunch)
Sour cream or Yogurt (3-4 cups or to taste). I use sour cream but yogurt is fine too. Just more tangy and a little less....rich?
Fresh Tomatillos (8-9)
Long grain rice
Cherry tomatoes (1 pint)
Feta cheese
1/2 yellow onion (you could use red or white as it's going to be pickles but I gravitate toward yellow as it's what I grew up with)
1 can corn
1 can black beans
3 or 4 avocadoes
Sour cream to dollop on top! (Optional)
The Sauce:
Sliced Pickled jalapenos (8 slices or to taste)
1 bunch fresh cilantro (I like Aldi brand as its stems are thin enough to be blended and not be super tough)
Tomatillos (8 or 9)
Fresh garlic (2 or 3 cloves)
3 cups sour cream or yogurt
Take tomatillos and remove papery skins and remove stem and core out that tougher core under the stem. Boil 10 minutes or roast 325 for 10 minutes until tomatillos are cooked (as tomatillos are poisonous raw apparently: I've made this sauce with uncooked tomatillos and I'm still breathing but better safe than sorry). Put tomatillos in a blender along with cilantro and stems chopped into 1 in pieces. Add 3 cloves peeled minced garlic and pickled jalapenos and blend.
Do NOT add sour cream/yogurt to the blender during this step as sour cream/yogurt liquify due to the intense spinning blades of the blender. After this is blended well, remove from the blender and stir in the sour cream or yogurt by hand. Thin out this thick consistency to your liking with milk or water, taste it and if it needs more spice add cayenne, more acid add a little lime juice, and store in the fridge.
How I cook my rice! Or skip this section!
I prefer in my Revereware pot on the stove. Put a ratio of 1 cup long grain rice to 1.5 cups water in a pot, put the lid on, and crank the heat to high until you see steam coming out from under the lid. Then put the heat on it's lowest setting and leave it 15 minutes. After it's done immediately remove it from the burner to a not hot burner and let it sit 5 minutes covered, then uncover it briefly and stir it from the bottom to get the rice from the bottom off the bottom so it doesn't overcook and get mushy. After this put the lid back on and let it chill for 30 minutes to an hour, then eat!
After rice is cooked, add a little (1 tsp) lime juice and any cilantro if you have some left over you didn't add to the sauce.
Take your corn, drain it, then take the black beans, drain and rinse them, and mix them into the corn.
Take your 1/2 onion and dice it. Mix up 1/4 cup vinegar with 1/4 cup water and about 1 Tbsp. sugar and pour it over the onion and let it sit 15 minutes to quickly pickle the onion.
Cut your cherry tomatoes in half, crumble however much feta you want in your bowl, and slice half your avocado. Then get ready to assemble your food!
I go rice, sauce, corn/bean mix, tomatoes, cheese, and avocado! Finish with sour cream if you want. You could also add chicken to this, but it honestly isn't needed. Cheers!
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Welcome to DC
You should start a thread with this recipe. It may get lost in this thread.
pepperhead212
Executive Chef
Welcome to the forum!
Here's a link, to the vegetarian/vegan recices, and related posts, that might help:
www.discusscooking.com
Here's a link, to the vegetarian/vegan recices, and related posts, that might help:
Vegetarian | Vegan
A place to discuss cooking and the vegetarian or vegan lifestyle.
www.discusscooking.com
The toxin in tomatillos is solanine. Most people tolerate solanine with no problems. There might be more solanine in unripe tomatillos. There are serious amounts of solanine in other parts of the tomatillo plant, like stems and leaves. But, cooking doesn't deactivate solanine very much and it has to be at high enough heat. The same can be said about potatoes, another member of the nightshade family. I don't tolerate the glycoalkaloids of nightshade plants well, but tomatillos haven't bothered me so far.
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