| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 295.1 | what sort of cheeseless veggie dishes? | IOSG::DAVEY | | Thu Jul 24 1986 19:38 | 15 |
| One vegetarian cookery book that I like using is Rose Elliot's "Not
Just a Load of Old Lentils" which has some really yummy recipes...it's
published by Collins/Fontana here in the UK, but I think it's published
in the US as it's got a "notes for American readers" section in
the back.
What sort of food are you after - my cooking tends to vary between
Chinese and Italian food, as well as more traditional "English"
food adapted for vegetarians, and just a bit of the stereotypical
vegetarian "bean and lentil" fodder. I take it that if cheese is
out, then so are eggs? It's amazing what you can do with a few
vegetables... let me know if there are any particular sorts of recipes
you're interested in.
john
|
| 295.2 | Lentil&Brown Rice Soup | CHOPIN::SLEWIS | | Fri Jul 25 1986 15:05 | 22 |
|
I couldn't think of anything when I first read this note, but I
read the last reply while eating some lentil & brown rice soup.
The recipe's in Jane Brody's Good Food Book but I think this is
a close approximation:
8 cups stock ( I use a large can of chicken broth plus 3 cups water
- you could try a vegetable stock)
1 1/2 cups lentils
1 cup brown rice
1 35 oz. can tomatoes, chopped plus the liquid
3 carrots, chopped
1 stalk celery, chopped
1 large onion, chopped
Dump in a large dutch oven and simmer 45-55 minutes or until rice
and lentils are tender. Add a few tablespoons of cider vinegar and
some chopped parsely, salt and pepper to taste. Freezes well, but
add final seasonings after thawing. Serve with hearty bread.
|
| 295.3 | What kinda fruit is that? A Li-berry! | HARDY::KENAH | O frabjous day! Callooh! Callay!! | Fri Jul 25 1986 17:30 | 25 |
| A suggestion: check out your local library. Not too long ago,
someone posted a note in this file asking about recipes for a
very restricted diet. I couldn't contribute, so I didn't think
much about the matter.
Recently, I was in the Nashua (NH) library, and happened to notice
their cookbook section. There were approximately 300 titles! I
took a closer look, and some of the "special" cookbooks I noticed
were for people who were:
Vegetarian (scores of these)
Lactose intolerant (No-milk/no-cheese cookbooks)
Diabetic
Allergic
All of these in addition to the usual collection of "normal"
cookbooks. If anyone is particularly interested, respond
here. Don't expect a fast turnaround, however. Again, I suggest
that you check out your neighborhood library.
andrew
|
| 295.4 | recommended vegetarian cookbooks | JOKUR::CLEMINSHAW | | Mon Jul 28 1986 13:57 | 21 |
| I know of two excellent vegetarian cookbooks that feature recipes
that don't rely on cheese or eggs.
LAUREL'S KITCHEN (which also contains complete nutritional
information on many "health" foods, as well
as a dieting guide)
and
Mudhur Jaffrey's book of Eastern Vegetarian cooking. This includes
oriental and indian recipies, and as far as I can tell, oriental
peoples think that cheese is grody to the max.
Almost any kind of Indian cooking can be vegetarian, tasty, and
you can modify recipes to suit your taste for spice and oil.
Peigi
"from Ithaca, where a day without Tofu is a day without sunshine."
|
| 295.5 | Meatless loaf/Brown gravy | AIMTEC::FERRELL_L | | Mon Mar 08 1993 10:31 | 35 |
| "Meatless" Meatloaf
2 cups texturized vegetable protein (TVP)
1 1/2 cup water
1 cup chopped green bell pepper
1/2 cup chopped onions
1/4 cup grated carrots
1/2 cup chopped tomatoes
1/2 cup oatmeal
3 cups tomatoe sauce
1/4 cup barbeque sauce
2 tablespoons Braggs liquid aminos (or salt to taste)
4 teaspoons cumin
pinch cayenne pepper
Pre-soak TVP for 15 minutes in water. Add all other ingredients.
Mix well. Pour into lightly oiled baking pan (preferably glass).
Cook in 350 degree oven for about an hour or until dried out.
This dish can be served with the brown gravy. Serves 8.
Brown Gravy
1/4 cup oil
1/2 cup flour
1 cup water
1 Tablespoon Braggs liquid aminos (or salt to taste)
pinch black pepper
pinch garlic powder
1 teasspoon chicken flavored seasoning (optional)
Put flour and oil in a skillet. Brown flour over medium flame. Stir
constantly. Be careful not to burn it. When the flour is brown add
about half the water and mix with a wisk. Continue to whisk adding
more water, Braggs liquid aminos and other seasonings. Remove from heat
at desired consistency.
|
| 295.6 | | NOVA::FISHER | DEC Rdb/Dinosaur | Mon Mar 08 1993 11:28 | 5 |
| "texturized vegetable protein" ???
izzat TOFU?
ed
|
| 295.7 | Not tofu! | AIMTEC::FERRELL_L | | Wed Mar 17 1993 13:40 | 12 |
| Re: .6
No, not to tofu. But it is a soy product. It looks kinda like
Grape Nuts cereal (not the flakes but the small granuals.
Morningstar Farms "Grillers" is a hamburger patty type product
that is sold in many groceries in the frozen breakfast foods
section. This is a product that is primarily made from this same
soy product.
Hope that helps
larry
|