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  1. #81
    metamorphosing Flâneuse's Avatar
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    Wasabi-Roasted Tofu Stir-Fry

    http://www.vegetariantimes.com/recip...tofu-stir-fry/

    I made this last month and it was amazing.
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  2. #82
    Senior Member prplchknz's Avatar
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    Quote Originally Posted by underwaterthing View Post
    Wasabi-Roasted Tofu Stir-Fry

    http://www.vegetariantimes.com/recip...tofu-stir-fry/

    I made this last month and it was amazing.
    I was going to make this. But found out my roommate doesn't eat tofu. So I'm still gonna make it but use chicken. Though I really want tofu.
    In no likes experiment.

    that is all

    i dunno what else to say so

  3. #83
    likes this gromit's Avatar
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    Default Lentil Mushroom Stroganoff

    This recipe is so delicious and so filling.

    2 cups cooked lentils
    1 tbsp olive oil or butter
    1 lg onion, chopped
    2-3 cloves garlic, finely chopped
    8 oz mushrooms, roughly chopped
    1 1/2 tbsp paprika
    salt and pepper
    small handful of parsley (or chives), chopped
    1 tbsp balsamic vinegar
    1 cup sour cream

    Cook onions until almost glassy in the olive oil or butter; add garlic, mushrooms, paprika, vinegar. Sautée until mushrooms are tender. Add sour creamand S&P to taste. Sprinkle fresh herbs on top. I eat it with brown rice, although egg noodles are prob more traditional.

    And I'd have it with a side salad, for veggies
    Your kisses, sweeter than honey. But guess what, so is my money.
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  4. #84
    Emperor/Dictator kyuuei's Avatar
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    Simple salad: Slices of tomato, mozzarella cheese, and basil leaves with a mixture of balsamic vinegar and olive oil.

    Raw cookie dough: 1 cup almond meal, a little less than 1 cup oats ground up, 3-4 tbsp maple syrup or honey, 1 teaspoon vanilla extract, chocolate chips. Mix and form into bite sized balls, put in the fridge for an hour to harden up, and you can keep them out on the counter.
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  5. #85
    Senior Member ceecee's Avatar
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    We aren't vegetarians or vegans but we have a lot of meatless meals. Especially in the summer, it's so easy.

    I'm sure you could do gluten free pasta and veg. cheese.
    Baked Penne with Roasted Vegetables
    Serves 6,

    Ingredients

    2 red bell peppers, cored and cut into 1-inch wide strips
    2 zucchini, quartered lengthwise and cut into 1-inch cubes
    2 summer squash, quartered lengthwise and cut into 1-inch cubes
    1 yellow onion, sliced thinly
    3 cloves garlic, thinly sliced
    2 tbsp olive oil
    1 tsp salt, divided
    1 tsp freshly ground black pepper, divided
    1 tbsp herbs de Provence
    1 lb penne
    3 cups good marinara sauce
    1 cup grated fontina cheese
    1/2 cup grated smoked mozzarella
    1/4 cup grated parmesan plus more for topping

    Instructions

    Preheat the oven to 450.
    On a baking sheet, toss the peppers, zucchini, summer squash, and onions with olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and herbs de Provence. Roast until tender, about 20-30 minutes.
    Meanwhile, bring a large pot of salted water to a boil and cook pasta for about 6 minutes. They should still be hard! Drain.
    In a large bowl, toss the drained pasta with the roasted veggies, marinara sauce, fontina, smoked mozzarella, 1/4 cup grated parmesan, 1/2 tsp salt and 1/2 tsp black pepper. Gently mix until the pasta is coated with sauce and the ingredients are combined.
    Pour the pasta into a 9×13-inch pan. Top with some extra parmesan. Bake until the top is golden and the cheese melts.


    Spring Rolls with Spicy Peanut Sauce

    Spring Rolls

    spring roll wrappers
    leaf lettuce, torn
    spicy peanut sauce {recipe below}
    vermicelli {rice} noodles, cooked
    rice wine vinegar
    carrots, shredded
    cilantro, torn
    mint {regular or chocolate}, torn
    basil {regular or thai}, torn
    napa cabbage, chopped

    To assemble the spring rolls, soak a wrapper in warm water until pliable.
    Place the lettuce on the bottom and top with about 1 tablespoon of sauce, add some noodles, carrots, herbs and the cabbage and wrap up as if you were wrapping a burrito.
    Cut in half on the diagonal and serve when ready.

    Spicy Peanut Sauce:

    1/4 cup plus 2 tablespoons onion, chopped
    2 garlic clove, chopped
    4 tablespoons red pepper flakes*
    2 tablespoons vegetable oil
    1/4 cup plus 2 tablespoons water
    2 tablespoon peanut butter
    2 tablespoon hoisin sauce
    2 teaspoon tomato paste or ketchup
    1 1/2 teaspoons sugar

    In a pot over medium-high heat, heat the oil and cook the onions, garlic and red pepper flakes.
    Add the remaining ingredients and combine. Cook for about 5-6 minutes.

    Potato Frittata

    2 tablespoons olive oil
    1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
    3 garlic cloves, finely chopped
    2 scallions, thinly sliced
    Coarse salt and ground pepper
    8 large eggs
    1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
    1/2 cup shredded pepper jack cheese (2 ounces)
    2 tablespoons chopped cilantro
    1/2 teaspoon fresh lime juice

    Directions

    Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.

    In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.

    Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.

    In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

  6. #86
    metamorphosing Flâneuse's Avatar
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    In case you're in the mood for something rich and filling.

    ricotta omelets
    http://www.bonappetit.com/recipe/ricotta-omelets

    with cherry tomato vinaigrette
    http://www.bonappetit.com/recipe/che...to-vinaigrette
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  7. #87
    Strongly Ambivalent Ivy's Avatar
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    We have this a couple times a month and it's awesome. I like to make it for guests. My mother-in-law taught me how to cook this- she's been a vegetarian since the 70s. She says it comes from a book called The Vegetarian Epicure.

    German Apple Pancake (also called a Dutch baby)

    Pancake:

    3 large eggs
    3/4 c milk
    3/4 c flour
    1/2 tsp salt
    11/2 Tbs butter (I often use coconut oil instead since it has a higher smoke point)
    1/2 cup thin-sliced apples

    Filling/topping:

    1 lb tart, fresh apples
    1/2 c melted butter
    1/2 c sugar
    cinnamon and nutmeg

    Preheat the oven to 450 degrees. Beat together the eggs, milk, flour and salt until very smooth. Add some sliced apples if you want them inside the pancake (I always do). In a skillet on medium heat, melt the 11/2 T butter or coconut oil. Swirl it in the pan so it coats the bottom and sides. Pour in the batter and put into oven. After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes. During the first 10 or 15 minutes of baking, the pancake might puff up in large bubbles. If it does, pierce it with a fork.

    While the pancake is baking, prepare the apple filling. Peel and thinly slice the pound of apples. Sauté them in the melted butter and sugar. season to taste with the cinnamon and nutmeg. The apples should be just slightly tender-not mushy.

    When the pancake is ready, slide it onto a platter, pour about half the apple filling apples over one side and then fold the other side over. Pour the rest of the filling on top. Slice and serve.

  8. #88
    Senior Member ceecee's Avatar
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    Quote Originally Posted by Ivy View Post
    We have this a couple times a month and it's awesome.
    I love these. The apple is very good but blueberry lemon, when the blueberries are in season, is my favorite.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

  9. #89
    Strongly Ambivalent Ivy's Avatar
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    Quote Originally Posted by ceecee View Post
    I love these. The apple is very good but blueberry lemon, when the blueberries are in season, is my favorite.
    That sounds awesome! I've done it with pears but never blueberries.

  10. #90
    likes this gromit's Avatar
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    Oh I've only ever had it with apples (or something similar). Gotta try the pears and the blueberry lemon!
    Your kisses, sweeter than honey. But guess what, so is my money.

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