Holiday Vegetarian Recipes
batmon
27,574 Posts
Im scheduled to cook for a bunch of record heads this month.
My buddy wants me to get down, but shes on some its not easy bein' green steez.
Thats all to the good, so i can get my game on.
i havent done any heavy cookbook research yet, but i was lookin at a a veggie gumbo.
usually the base stock in gumbo would be chicken, but i would either do a v stock or a fishhead stock and add to that.
Whatever....any suggestions.......AND PAUSE ON THE KALE....pleez.
4 to 6 cats eatin and takin turns on tha tables.....while i get rockin in her new kitchen/home.
My buddy wants me to get down, but shes on some its not easy bein' green steez.
Thats all to the good, so i can get my game on.
i havent done any heavy cookbook research yet, but i was lookin at a a veggie gumbo.
usually the base stock in gumbo would be chicken, but i would either do a v stock or a fishhead stock and add to that.
Whatever....any suggestions.......AND PAUSE ON THE KALE....pleez.
4 to 6 cats eatin and takin turns on tha tables.....while i get rockin in her new kitchen/home.
Comments
fish stock would make it non-vegetarian.
carrots tossed with either olive oil or sesame oil, salt&pepper; roasted uncovered in the oven
(if you go with sesame oil, grate fresh ginger on top when you take the carrots out of the oven)
roasted beets peeled, cooled and sliced
hearts of palm
italian parsley
olive oil/red wine
salt&pepper;
_____________
roasted breadfruit
if your people are adventurous and can handle bitter food, curried kerala
mashed yams
You need to get past both those if you are serious.
Make veggie chili instead of gumbo. Gumbo is basically seafood chili anyhow. You can buy veggie sausage in a tube and fry it up like ground beef, then add tomato paste, beans and spices. You can even get the tofurky sausage and have "sausage" chunks in the chili.
Make a tofurky. Make garlic mash potatoes. Make(ahem) kale, mushroom, garlic and red onion fried up in a pan. This is more holiday than gumbo.
Brussel sprouts, acorn squash, asparagus, onion and garlic with a little salt and pepper and olive oil mix good and roasted in the oven. Easy and good. Have fake chicken or tofurky on the side.
Basically take any recipe, remove the fish heads and insert fake meat and you'll be fine. Or forget the fake meat and add a salad or some other side to fill the plate.
I wouldn't recommend breadfruit for a beginner who was ready to put fish heads in stuff.
or fake ground round. I make killer veg chili and sloppy joes with this stuff. Only product I use off this brand.
do not buy the flavoured types though. Buy "original" and season as required.
there are vegetarians, etc. who use a lot of meat substitutes, I'm not one of them. this fake ground round is good for making stuff that much more hearty imo
Instead make a really good vegetarian dish.
For the holidays start with squash recipes.
i love kale but im trying to avoid the veggie of the year robotics.
ive made fish head stock plenty of times....not an issue.
and meat substitutes is 80s.
I'm going to assume you mean you have made fish head stock plenty of times for these people and they are OK with it. Meaning they are not vegetarian and seafood/fish dishes are also an option.
Oh sister
ive never made anything for these folks, but shes does eat fish iirc.
im lookin at a veggie stew thats not supermarket tofurky.
ill see what she suggests and take it from there.
Well be rude and sure we will want to help. If she eats fish then she's not a vegetarian so just make your Gumbo full of seafood and be done with it. We gave you plenty of heathy homemade options with a possible side of fake meat but your too good for that. Enjoy your fish heads.
ribollita is a tuscan soup with beans, savoy cabbage, kale (deal with it), and a little tomato. you get lots of aromatics going and stew the vegetables all the way down in their own juices, with the cooking liquid from the beans / water or vegetable stock, and rinds from reggiano cheese. at the end you toss in big chunks of bread toasted in olive oil, then serve it with some spicy green legit cold-press oil on top. hearty, rustic, old world food. vegetarian because it's supposed to be that way, and totally delicious.
the fake meat game is some absolute bush league shit.
I only eat seafood and my house still smells like the three trays of chicken that got cooked in my kitchen from Saturday's chicken&waffle; party. I won't (and don't know how to) cook it, but you are welcome to either bring it or make it yourself.
Everyone is different with their reasons why they don't eat meat.
Here's a basic vegetarian recipe...
http://recipes.howstuffworks.com/emerils-gumbo-zherbes-recipe.htm
Seems like I've made a sweet potato gumbo with chicken stock before. But fish/shrimp stock would be even better.
Not sure why all the fish stock hatt
Veg hoppin John can be good. Make rice with veg stock and saffron. Add saut??ed onion and red bell then spike with cumin, celery salt, cayenne, and parsley
Do these folks do dairy?
I like cheese and crackers with beet matchsticks, minced caper and shallot
If they eat seafood the gumbo would be great
I love fish-base soups and sauces, but it is out of place in a thread asking for vegetarian meal ideas.
got it
My veggie soup game is pretty live, but again, I have a hard time making it stick. Plus, it gives farts that excite the feds.
I'm always squeezing my vegetarian friends for recipes, but they tend to fess on things like measurements--"Oh, you know, just a handful, or whatever..."--which is no help to a greenhorn such as myself. The absolute worst was this pleasant-seeming collegiate dude who, when I started writing down some patty recipe he was holding forth on, clammed up and started tut-tutting me on some "whatever happend to the oral tradition, maaaan?!"-type bullshit. Fucking hippies. I need to buy a cookbook or something.
lmho - I am this person. I can't think of the last time I used a measuring cup (I don't bake, so....)
I'm at work now, but I wrote down a few recipes from my brother's GF's amazing cookbook collection this past summer (with measurements and everything!) that were quite nice. There was a really wonderful green vegetables ragout recipe that I'll write out here in the next evening or so.
I can understand wanting an actual physical book, but there are some amazing recipes blogs out there.
http://www.thekitchn.com/eating-vegetarian-5-cooking-blogs-to-check-out-now-188840
http://iranstories.com/vegetarian-taste-of-iran/
Warning - she provides no measurements lol
edit - this whole site kicks ass, and his vegetarian section is no exception
http://caribbeanpot.com/
1. Boil some buckwheat soba noodles and then put them in the fridge to cool off
2. Marinate slices of firm tofu in tandoori and yogurt (you can use oil instead of yogurt for vegans) and pan fry on both sides until you start to get a bit of blackened crust forming
3. Cut thin slices of red pepper and cucumber and shaved carrot
4. Mix the noodles, veggies and tofu with a dressing made out of:
Tahini (relatively more in proportion)
Soy sauce
Miso (relatively less in proportion)
Bit of water
Bit of shredded ginger
Touch of honey
5. Top with fresh cilantro and roasted sesame seeds and serve
also - you can either make your own jerk paste or go quick with Walkerswood and toss tofu or potatoes or sweet potatoes and roast in the oven.
Briskly apply one half of a pair of sweaty palms to one half of a pair of rosy cheeks, preferably your own. Repeat as necessary.
Hey now.
sweet! gonna try that variation - sounds delicious.
Thank you very much for these--I will check them all out.
And it's not that I'm hung up on having a physical book--online stuff is fine--so much as it's that I'm new enough to vegetarian stuff that I'm not real comfortable winging it just yet. Trust me when I say that I and the people I'm cooking for will benefit greatly from my having actual directions and amounts. There are spheres of cooking in which I'm versed enough to play it loose, but on the vegetarian tip (that should be the name of a community-access tv show), my attempts at improvising tend to have a certain retrograde, sad-bachelor quality.
A couple years ago I tried to "throw together" some chickpea/tomato-based thing, and we ended up with three nights' worth of pink-tinged vegetal flop that tasted like desperation and bad summer jobs. And parsley. Lots and lots of parsley. I think I ended up dumping it in the compost after the first night.
NEVER AGAIN.
Spinach lasagna is the jam.