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Thread: Vegetarian & Vegan Recipes

  1. #131
    Me and my shadow Gutmutter's Avatar
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    Re: Vegetarian & Vegan Recipes

    I ordered buckwheat groats but haven't tried them yet. I think they are a member of the rhubarb family... not a wheat at all, and supposed to be excellent for lowering cholesterol.
    Count your blessings!

  2. #132
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    Re: Vegetarian & Vegan Recipes

    My parents live in New Mexico and I was thinking the other day about making posole, but I have a vegetarian and an aspiring vegetarian in my house so I started looking for vegetarian versions online. I settled on this one and we had it for dinner last night. It was excellent!
    A healthy idea: vegetarian Mexican posole

    My notes:
    - More beans and used a combination of black beans and black eyed peas
    - I used butternut squash.
    - I nearly doubled the spices, except for the ground chili because I seem to have become less tolerant of it over the last year or so
    - I took the topping ingredients and mixed them into a kind of slaw/salsa with lime juice to help keep the avocado from turning brown. I used napa cabbage because I highly prefer it over regular cabbage. I also left out the jalapeno due to my tolerance issues.

    We served it with a liberal pile of topping and kept baked tortilla chips on the side for scooping. The hearty stew and fresh slaw were a fantastic balance!!

  3. #133
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    Re: Vegetarian & Vegan Recipes

    I got the yummiest quinoa salad at a little place in Berkeley yesterday. It's quinoa, black beans, diced red pepper, peas and cubed avocado with just a touch of vinegar and oil. I'm going to try a variation of it myself. I'm thinking it will be great for summer, since I can make it at night and don't have to cook during the day. It's definitely healthier than pasta or potato salad.
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  4. #134
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    Re: Vegetarian & Vegan Recipes

    Quote Originally Posted by Critical View Post
    I got the yummiest quinoa salad at a little place in Berkeley yesterday. It's quinoa, black beans, diced red pepper, peas and cubed avocado with just a touch of vinegar and oil. I'm going to try a variation of it myself. I'm thinking it will be great for summer, since I can make it at night and don't have to cook during the day. It's definitely healthier than pasta or potato salad.
    I'm going to try that as well, this week. We always have red quinoa and black beans on hand, as well as various local organic oils and vinegars. Tomorrow is our farmers' market day, I'll pick up some extra peppers, peas, and avocados.
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  5. #135
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    Re: Vegetarian & Vegan Recipes

    We used to have a variation of that where I worked as a waitress that was very popular - cold rice, cukes and various veggies cut small with just a little vinegar and oil. The quinoa would be much lighter (better). I think I'll try it, too.
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  6. #136
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    Re: Vegetarian & Vegan Recipes

    I made a Curried Winter Squash and Red Lentil Stew last night that was quite tasty!

    Curried Winter Squash and Red Lentil Stew

    Ingredients

    4 tablespoons coconut oil (alt olive oil)
    1 1/2 pound butternut squash (or other winter squash), peeled and cut into 1/2-inch pieces
    1 large onion, chopped
    1 celery rib, chopped
    4 garlic cloves, minced
    2 tablespoons finely grated peeled ginger
    1 tsp sea salt
    2 tablespoon curry powder (good quality)
    1/2 tsp corriander
    1/2 tsp cumin
    1/2 tsp ground red chili
    1/2 tsp pepper
    1 1/4 cup red lentils, picked over and rinsed
    4 cups stock (I used chicken, but vegetable would work for a completely vegan dish)


    Preparation

    Make soup:
    Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, celery, garlic, ginger, and salt, stirring occasionally, until vegetables are softened and beginning to brown, about 15 minutes.

    Stir in curry powder and all other spices, stirring frequently, 2 minutes.

    Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes.

    ---------------------------------------------------------------------------------------------------------

    -- Note 1: I used split red lentils because that was what they happened to have at Trader Joe's. They take significantly less time to cook. I was glad about this because if I had simmered 25-40 mins the squash would have been really mushy. Cooking for about 12 minutes until the split lentils were tender it was smooth, but still held together.
    -- Note 2: I like a pretty thick soup and this definitely came out hearty enough to be called a stew. The stock could definitely be increased if you prefer a more soup-like dish.

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