|
After the latest help relating to coo...
Converting a Stovetop Recipe to a Cro...
Cooking Lesson: Seasoning Cast Iron L...
How to Carve a Turkey
Frugal Menu Planning--Getting Started
Become a Chef Of Your Favorite Restau...
Must Haves for Any At-Home Chef
What Do I Have To Do To Become A Good...
3 Methods For Perfectly Melted Chocolate
Preparing Lobster Tails
crockpot tips - crockpot buying tips
crockpot tips - don't forget the slow...
Easy summer salads, lighter foods for...
Cooking with a Crock Pot.
Tips to Buying Food Online
Turn Your Love of Chocolate from a Se...
The Power of the Meal
Create A Romantic Evening At Home
USE SPICES TO COOK LIKE A CONNOISSEUR...
Crockpot Cooking - Advantages and Dis...
Pesticides, Can we avoid them?
Converting a Recipe for your CrockPot
Barbecue Basics for all
Easing Coughs Naturally
Weird Foods Of The World - Chinese
Barbecue Sauce Recipe
Cookware what you need and what you d...
Old-Fashioned Tomatoes
Vegetarian Gourmet----Meatless Makeovers
Edith's Cake That Thrilled the French
The World's Best Pickles
Barbeque Basics
The Return of the Green Fairy
Pear and Walnut Salad with Roquette a...
Spanish Food: How To Make The Perfect...
Spanish Food - How To Make Spicy Gazp...
Spanish Food - How To Make The Perfec...
Everything You Want to Know About the...
Press Release Chef's Stud...
Tips for Eating Healthy This Winter
Cook from the Heart, Not by the Book
Create a Family Heirloom Cookbook
Get in the “Spirits” for Holiday Cele...
The Soy of Cooking
Affordable Gourmet-style Recipes
Simple tips for a stress free holiday...
Cowboy Themed Parties Ring in Fall wi...
Surviving the Heat of the Kitchen
A Chicken Recipe for Every Occasion
Frugal Cooking With Herbs
Making Hamburger Recipes is Easy and Fun
Give Me French Fries with that Shake
Cake Pans
The Wonderful World of Peanuts
The Wonderful Wok: Stir Frying Basics
Like An Extra Virgin!
The Olive, History and Production
Cooking With Cast Iron
One Chef, or a Bevy of Chefs?
Party 911: Pasta Salad To The Rescue
Choosing The Best Ice Cream Maker
A Look at Personalized Aprons -
A Look at Apron Patterns -
The Applications of Lead Aprons -
The Popularity of Humorous Aprons -
From One Cup Coffee Makers to “Smart”...
Cooking Aprons: An Overview -
The Demand for Apron Sinks -
Cantonese Regional Cuisine
Food Allergies
More Article Pages
1 - 2
|
"No Meat Cooking" |
Three 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 Grape leaves 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.
|
| |
|
