vegetarian main dishes
Posted in Vegan Stuff on 12/04/2010 03:55 pm by adminvegetarian main dishes
Vegetarian dishes from Argentina?
Hello! I'm looking for some vegetarian dishes from Argentina, anything from appetizers to main courses work. Thank you very much for checking my question:)
Vegetarian Potato milk 40 minutes with Argentina 4-6 Ingredients: 2 tablespoons olive oil 2 onions, 1kg/2.2lb pepper chopped 1 boiled potatoes in their skin, diced 6 tablespoons single cream 2 teaspoons paprika 1 teaspoon garlic powder Salt and Black Pepper 8 eggs Like Instructions: 1. Preheat oven to 350F, lightly grease a shallow pan. Heat oil in a skillet, add onion and bell pepper and saute for 5 minutes stirring occasionally. Mix potatoes, cream, paprika, garlic powder, salt and pepper. Add onion mixture to potato mixture, along with the beaten eggs and mix well. Pour into loaf pan, bake for 20 minutes. Serve immediately. Tofu Empanadas 90mins break over Argentina 4 Ingredients For the dough: 14 oz flour 1 teaspoon salt 6 oz butter 1 to 3 tablespoons ice water Filling Ingredients: 12 oz tofu, frozen 1 onion, chopped 1 bell pepper, chopped 2 oz raisins tablespoon capers, chopped if large 10 pimento-stuffed olives, chopped 1 hard boiled egg, chopped 1 bay leaf 2 cloves garlic, minced 1 large tomato, chopped 2 to 4 tablespoons olive oil 1 tsp chopped fresh oregano 1 / 2 teaspoon Tabasco sauce 1 tablespoon chopped fresh parsley Salt and pepper 1 egg, beaten Directions: Place the flour in a large mixing bowl and rub the butter into the flour until it resembles breadcrumbs. Add cold water a little at a time and mix with a fork or your fingers until you paste. Roll into a ball and refrigerate for 1 hour. Heat oil in a skillet, add frozen tofu is browned on all sides. Do not stop for long. Remove the tofu in a bowl, add the remaining ingredients, mix well and cook over low heat for 10 minutes. cool slightly then add in a bowl of tofu and mix well. Set aside until ready to assemble the empanadas. Preheat oven to 400deg. thicknessand pasrty roll in 1/8th inch cut in eight circles with a plate or small saucepan lid. Divide filling among circles of dough, brush edges of dough with a little water, sometimes to create semi circles and press the edges firmly with a fork making sure that are closed. Brush the tops with beaten egg and bake for 20-30 minutes until golden. The link also has many vegan recipes. JS
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Vegetarian Cuisine
Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative.
Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.
Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.
The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.
Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.
If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.
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