Thank you Chris and Aaron. I will definitely get some more recipes. But they'll all be vegetarian (we don't cook meat at home) and will also be simple ones (I'm only just starting out
).I want some Vegetarian Recipes.
- Thread starter DoctorShavegood
- Start date
).
BUMP.
What's happening in Veggie town. I hope my pictures of Rib Eye Roll etc have not thrown you off track.
What's happening in Veggie town. I hope my pictures of Rib Eye Roll etc have not thrown you off track.
Ribeye will do that to people.
- Thread starter
- #124
Great minds and all...I made Red Lentil Dal this afternoon. It's ready to go. I didn't buy the naan bread this time...just trying to cut back. The wife doesn't know I cooked it so she will be happy returning from work with a house that smells good.
Its don't it to me so many times that I had to buy my own cow.
Please tell me you bought a Prime Steer not a Cow, or is that just like your coke?
Cow is good for milk/butter/cheese and finally burgers. Prime Steer for it's meat. Bull is for making the former two posible.
There will be no pictures...........after all this is a veggie thread.
good to see you are still on the veggie cart.
- Thread starter
- #126
The cow was just a coke.
This thread has been really helpful in advice and recipes. Wait a second let me see.............yep, huh, I started this thread.
Actually the rib eye roll that you mentioned made me depressed. I don't have one and I want one. You didn't by chance put one in the package you sent me? Don't tell me.
This thread has been really helpful in advice and recipes. Wait a second let me see.............yep, huh, I started this thread.
Actually the rib eye roll that you mentioned made me depressed. I don't have one and I want one. You didn't by chance put one in the package you sent me? Don't tell me.
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I see said the blind man to the deaf dog.
- Thread starter
- #128
The red lentil dal was really good according to the wifeypoo. It's just a perfect veggie meal.
A nod's as good as a wink to a blind bat.
This was meant for the ban club Kiwi BBQ, it's still on right?
- Thread starter
- #131
The wife mixed up a beautiful pasta salad with all kinds of veggies yesterday. Its a good change from a regular green leafed salad. It sorta looks like tater salad but has no taters.
This is a very good choice. If you want a good easy recipe.........let us know. Our is a little different though.
http://www.bonappetit.com/recipe/skillet-bruschetta-with-beans-and-greens#recipe-ingredients
This was a really good bruschetta, sub the chik stock for veggie stock. I diced some onions and mushrooms to throw in this
https://food52.com/recipes/25130-tempeh-and-sweet-potato-hash#comments
This was a good one if your looking for something good to do with that tempeh
This was a really good bruschetta, sub the chik stock for veggie stock. I diced some onions and mushrooms to throw in this
https://food52.com/recipes/25130-tempeh-and-sweet-potato-hash#comments
This was a good one if your looking for something good to do with that tempeh
​Wow.......... very nice addition.........
- Thread starter
- #135
This looks excellent. It was posted earlier by Stephen(MrSpeedy). I copied and printed the recipe. It is definitely on my list of meals.
I made a pretty awesome pumpkin pasta last night. Also, FWIW, my version of vegetarian is just no meat. We eat plenty of dairy.
Pumpkin Pasta
-1 normal size package radiatori (or any pasta with lots of surface area that works well with sauces)
-1 baking pumpkin (could also use butternut squash)
-1 medium white onion. Diced
-1 cup heavy cream
-1/4 cup hard cheese (parmigiano reggiano, pecorino romano etc)
-parsley - chopped fine
-butter
Cut pumpkin into 4ths. Leave skin on. Remove seeds. Bake in oven at 350 until soft. About 30 min.
Let pumpkin cool, then cut it into small chunks
Cook pasta according to package. Reserve at least 1/4 cup of the cooking liquid.
Add butter to a large pan. Add onion. Season with salt/pepper. Cook until translucent.
Add in pumpkin chunks. Season with a bit of nutmeg.
Cook for another 5 minutes
Add cream, cheese and parsley. Stir. Cook for 1 minute on a higher temp.
Add pasta. Stir and cook for another 1-2 minutes. Add any more cream or cooking liquid to bring the sauce to your desired consistency.
Serve with a bit more grated cheese.
I'm eating leftovers for lunch right now. I definately did not pack enough.
Pumpkin Pasta
-1 normal size package radiatori (or any pasta with lots of surface area that works well with sauces)
-1 baking pumpkin (could also use butternut squash)
-1 medium white onion. Diced
-1 cup heavy cream
-1/4 cup hard cheese (parmigiano reggiano, pecorino romano etc)
-parsley - chopped fine
-butter
Cut pumpkin into 4ths. Leave skin on. Remove seeds. Bake in oven at 350 until soft. About 30 min.
Let pumpkin cool, then cut it into small chunks
Cook pasta according to package. Reserve at least 1/4 cup of the cooking liquid.
Add butter to a large pan. Add onion. Season with salt/pepper. Cook until translucent.
Add in pumpkin chunks. Season with a bit of nutmeg.
Cook for another 5 minutes
Add cream, cheese and parsley. Stir. Cook for 1 minute on a higher temp.
Add pasta. Stir and cook for another 1-2 minutes. Add any more cream or cooking liquid to bring the sauce to your desired consistency.
Serve with a bit more grated cheese.
I'm eating leftovers for lunch right now. I definately did not pack enough.
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That sounds amazing, Edcculus. I'm going to try it with ravioli. May swap out the parsley for sage, as it goes well with squash/pumpkin and heavy cream.
- Thread starter
- #138
With summer coming on it seems fitting to revive this thread. I love the winter stews and carne guisada is my favorite, but a nice light pasta salad or even grilled vegetables seems right.
Before we start though, I need to go splash on a little of my favorite summer aftershave....Florida Water.
go......
Before we start though, I need to go splash on a little of my favorite summer aftershave....Florida Water.
go......
I love grilled vegetables - asparagus, corn and eggplant are probably my favorite. For the asparagus I just drizzle with olive oil and salt and pepper. I do the same for eggplant but I find it's best to salt the eggplant first to draw out the excess moisture. I slice the eggplant and lay the rounds on paper towels. I then sprinkle salt on both sides on cover with another paper towel. After 10-15 minutes the water has been drawn out. A little olive oil and off to the grill! I like them served with a splash of white balsamic vinegar.
You also can't beat a good mango-avocado salsa.
Oh, and we had the red lentil dal this evening.
You also can't beat a good mango-avocado salsa.
Oh, and we had the red lentil dal this evening.
- Thread starter
- #140
I love grilled vegetables - asparagus, corn and eggplant are probably my favorite. For the asparagus I just drizzle with olive oil and salt and pepper. I do the same for eggplant but I find it's best to salt the eggplant first to draw out the excess moisture. I slice the eggplant and lay the rounds on paper towels. I then sprinkle salt on both sides on cover with another paper towel. After 10-15 minutes the water has been drawn out. A little olive oil and off to the grill! I like them served with a splash of white balsamic vinegar.
You also can't beat a good mango-avocado salsa.
Oh, and we had the red lentil dal this evening.
Sounds good Stephen. Great minds think alike...Red lentil Dal is on the menu for tomorrow. I can't get that stuff out of my mind.
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