Welcome to Vegetarian Cooking
New England Vegetarian Cooking Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
Vegetarian Gourmet----Meatless Makeovers
from: Cathy OThree years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.
Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.
The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:
Meatless American Chop Suey
1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste
1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini
Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.
Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.
This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!
Veggie Dolmas
1 jar of Grapeleaves in brine
Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste
Juice of 2 lemons
Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.
In a large bowl mix the filling ingredients together till they are well incorporated.
Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.
To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.
Continue with the rolling process till you use up all the filling.
Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.
Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.
Remove plate and serve with plain yogurt, yummy.
These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.
About the Author
Cathy O is a successful author who provides information on http://www.a1-gourmet.com/gift-baskets, http://www.a1-gourmet.com, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
New England Vegetarian Cooking News
Holland America Line Now Serves A New Vegetarian-Only Alternative Menu
SEATTLE, May 2, 2012 /PRNewswire/ -- Holland America Line has introduced a new alternative, vegetarian-only menu, as well as 30 new vegetarian dishes to their main dining room menu, furthering the line's ...
Read more...Top 10 vegetarian restaurants: squash player James Willstrop
After 10 years on tour, the world No 1 squash player James Willstrop reveals his favourite vegetarian haunts.
Read more...Is this the end of meat?
Jaap Korteweg's butcher's shop in The Hague trades well on its retro stylings. Outside the old-fashioned glass-and-wooden shop front, there's a sit-up-and-beg delivery bike parked on the pavement and, next to it, the obligatory fibreglass black-and-white cow. Inside, there are marble worktops – one with an old-fashioned meat grinder clamped onto it – rustic blue and white tiles featuring ...
Read more...Decades Of Fine N.M. Cooking
Book Compiles A
Read more...Mad Cow Case No Big Moo
? If you're thinking about ordering the fish tonight rather than risk the steak you had been looking forward to, go for it???there is no mad cow disease lurking in that porterhouse. The same goes for your daily cafe latte as mad cow does not transmit through dairy products. Earlier this week, we learned that ...
Read more...‘Around the World in 80 Plates’ Recap: David Rees on the Premiere
Cheers! Do you like food? Do you like the world? If you’re like me, you do! But here’s the most important question, reader: Do you like plates? I think plates are pretty cool — I like big circular plates covered with leafy greens and pork chops and mashed potatoes and other such delights. I’m also fond of oval platters suffocating under the weight of extreme nachos. I’ll confess to hating ...
Read more...Reporters' Notebook: Boat mysteriously disappears
Reporters' Notebook is a weekly feature in which our staff members share some of the stories behind the news. Inquiring minds want to know what happened to the boat.
Read more...