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How much worchestershire, salt, pepper did you use? 1/2 Tsp?
The only bottled grated cheese I've seen here is paremesan. Did you grate a block of cheddar? What about shredded?
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Recipes - Main Dishes And Entrees - Vegetarian/vegan
- Thread starter Winchester
- Start Date
The only bottled grated cheese I've seen here is paremesan. Did you grate a block of cheddar? What about shredded?
I skipped the salt and pepper, actually. I'm not a big fan of salt, and figured the tomato soup and mustard had enough sodium. If I'd used either, I would have just shook in a little. Less is always a good start, then add more if you think it needs it.
The original recipe says "to taste" for the worchestershire, and I think I used to just shake the bottle 2 or 3 times. So not a lot.
I grated some off a block of cheddar. Shredded would probably work too, if you had some. I don't put a lot of cheese, as it gets, well, "cheesy". But it depends, of course, on how much you like cheese.
Thanks for posting the recipes. They really look delicious.
Summer vegetarian meals:
www.thekitchn.com
13 Simple Vegetarian Summer Suppers
The simplest and most delicious ways to make veggies the star of the dinner table.
www.thekitchn.com
Some of those look YUMMY, thanks for posting.
Last night I made cauliflower steaks with an Asian style coleslaw. It was a little time-consuming, lots of chopping vegetables, but so good.
I posted this in the fellow Vegetarian thread, but then this thread was pointed out to me, so here it is again! 
Cranberry beans with basmati rice and a side of green beans, both flavored with garam masala. Delicious! I just happened to have some cranberry beans but pintos could easily be substituted.
Cranberry Beans with Garam Masala
Garam Masala Green Beans Recipe - Food.com
Cranberry Beans with Garam Masala
Garam Masala Green Beans Recipe - Food.com
This looks like a good summer dish
www.thekitchn.com
This Sunny Lemon Pasta Salad Is Bursting with Fresh Herbs
It's the tastiest solution to an overflowing herb garden.
www.thekitchn.com
I made this last night, so thought I'd post it for anyone looking for a quick and easy vegetarian meal.
Broccoli and Tomato Pasta
Ingredients
2 cups Broccoli (chopped into bite size pieces)
2 cups Rotini Pasta (penne works too)
2 cups Tomato Pasta Sauce
Notes
With only 3 ingredients, the recipe can easily be adjusted to make more or less servings. Using 2 cups of each ingredient, makes approximately 3 one cup servings.
For the pasta sauce, I use Classico Tomato & Basil, but any tomato based Marinara sauce would work, as would a home made tomato sauce. And though I listed 2 cups as the amount of pasta sauce to use, I just kind of add spoonfuls until I think there's enough to cover the pasta.
Keeping it easy, the broccoli is cooked in the water with the pasta. The broccoli, however, can also be cooked separately, and then added to the pasta at the same time as the sauce.
Directions
In large pot, bring water to a boil. Add pasta and broccoli and cook until pasta is al dente, about 7 minutes. Stir occasionally to prevent pasta from sticking to bottom of pot.
Drain pasta and broccoli and return to pot.
Add pasta sauce. Stir to mix. Simmer on low heat until warmed through.
Remove pot from heat and transfer pasta mixture to serving dish.
Broccoli and Tomato Pasta
Ingredients
2 cups Broccoli (chopped into bite size pieces)
2 cups Rotini Pasta (penne works too)
2 cups Tomato Pasta Sauce
Notes
With only 3 ingredients, the recipe can easily be adjusted to make more or less servings. Using 2 cups of each ingredient, makes approximately 3 one cup servings.
For the pasta sauce, I use Classico Tomato & Basil, but any tomato based Marinara sauce would work, as would a home made tomato sauce. And though I listed 2 cups as the amount of pasta sauce to use, I just kind of add spoonfuls until I think there's enough to cover the pasta.
Keeping it easy, the broccoli is cooked in the water with the pasta. The broccoli, however, can also be cooked separately, and then added to the pasta at the same time as the sauce.
Directions
In large pot, bring water to a boil. Add pasta and broccoli and cook until pasta is al dente, about 7 minutes. Stir occasionally to prevent pasta from sticking to bottom of pot.
Drain pasta and broccoli and return to pot.
Add pasta sauce. Stir to mix. Simmer on low heat until warmed through.
Remove pot from heat and transfer pasta mixture to serving dish.
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Thanks. Do you have to return it to a boil after you add the pasta sauce and before you reduce heat to simmer? How long did you simmer? Covered or Uncovered?
I covered it, and left the burner on the lowest setting, so I don't think it came to a boil. A light boil might be ok, but you don't want the pasta sticking to the bottom of the pot. I simmered / let it warm until a taste test of a piece of pasta was warm, so probably only 2 or 3 minutes.. Because it was an unopened jar of sauce, it was room temperature so likely heated up faster than if it had been refrigerated. And of course, the pasta and broccoli was still warm from being boiled, so it probably helped heat the sauce too.
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Thanks. I'll probably have to put it a few notches above low because our electric stove doesn't cook well on low.
In honor of the first day of fall, I made a butternut squash dish with nice fall flavors.
The fried sage scattered on top was delicious. The sauce was a bit thick--I'll add a bit more broth next time.
Creamy (vegan!) Butternut Squash Linguine with Fried Sage - Cookie and Kate
The fried sage scattered on top was delicious. The sauce was a bit thick--I'll add a bit more broth next time.
Creamy (vegan!) Butternut Squash Linguine with Fried Sage - Cookie and Kate
These look like good dinners to have on a cool fall night Posted at Recipes: Two hearty Tuscan dishes that let beans and potatoes shine - The Boston Globe
Tuscan Soup With Bread, Beans, and Greens (Ribollita)
Makes 4 servings
In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food — leftover bread, beans, and inexpensive vegetables were thrown into a pot and simmered to make a hearty soup. For our version, we cut the bread into cubes, toast it in olive oil, and use it as a garnish so that it better retains its texture. We like red Swiss chard for the color it adds, but any variety works well. Great Northern beans hold their shape nicely, but you could use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.
Use the chard stems — chop and cook them with the onion and bell pepper for added texture and flavor.
5 tablespoons extra virgin olive oil, divided, plus extra to serve
1 teaspoon sweet paprika
Kosher salt and ground black pepper
5 ounces rustic bread, such as ciabatta, cut into 1-inch cubes (4 cups)
1 medium red onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 bunch red Swiss chard, stems removed and sliced ¼-inch thick, leaves cut crosswise into 1-inch pieces and reserved separately
6 medium garlic cloves, minced
2 teaspoons fennel seeds
1½ quarts low-sodium chicken broth (can substitute vegetable broth)
2 15½-ounce cans Great Northern beans, drained and rinsed
In a medium bowl, stir together 2 tablespoons of the oil, the paprika, and ¾ teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium heat, then add the bread and cook, stirring, until crisp and brown, about 7 minutes. Transfer to a plate.
In a large Dutch oven over medium-high heat, add the remaining 3 tablespoons of oil and heat until shimmering. Add the onion, bell pepper, and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. Add the broth and bring to a simmer, then reduce to medium heat. Stir in the beans, then cover and cook until the chard leaves are tender, 7 to 9 minutes.
Off the heat, taste and season with salt and pepper, if necessary. Ladle into bowls, drizzle with oil, and sprinkle with the croutons.
Tuscan Braised Potatoes (Patate in Umido)
Makes 4 servings
This vegetable stew is based on a recipe in Autentico: Cooking Italian, the Authentic Way, by Rolando Beramendi. The potatoes are cooked using a technique that’s often employed with risotto: the liquid is incorporated in multiple additions. This concentrates flavors while using the potatoes' natural starch to create a sauce that clings lightly to the chunks. We like the flavor backbone of chicken broth, but you could make this dish vegetarian by substituting vegetable broth.
A narrow pot won’t work here; the wide diameter of a Dutch oven allows for more rapid evaporation of liquid. Also, don’t use lower-starch potatoes, such as red, white, or Yukon gold. Russets are the best choice, because their starchiness gives them a light, tender texture when cooked and lends the sauce a velvety quality.
¼ cup extra virgin olive oil, plus more to serve
2 small red onions, quartered lengthwise and thinly sliced crosswise
3 medium garlic cloves, smashed and peeled
2 pounds russet potatoes, peeled and cut into 1-inch chunks
14½-ounce can whole peeled tomatoes, crushed by hand
2½ cups low-sodium chicken broth, divided (can substitute vegetable broth)
½ teaspoon red pepper flakes
8-inch sprig fresh rosemary
Kosher salt and ground black pepper
½ cup lightly packed fresh basil leaves, roughly chopped
In a large Dutch oven over medium heat, combine the oil, onions, and garlic. Cook, stirring occasionally, until the onions just begin to brown, 8 to 10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring occasionally, until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.
Stir in the tomatoes, 1 cup of broth, the pepper flakes, the rosemary, and ½ teaspoon salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a silicone spatula and gently folding the mixture, for 10 minutes; adjust the heat as needed to maintain a steady simmer.
Add ½ cup of the remaining broth and cook, occasionally scraping and folding, for another 10 minutes. Add the remaining 1 cup broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don’t break up. Cover the pot, remove from the heat, and let stand for 5 minutes.
Stir in half the basil, then season to taste. Remove and discard the rosemary, then transfer the potatoes to a bowl, drizzle with additional oil, and sprinkle with the remaining basil.
Posted at Recipes: Two hearty Tuscan dishes that let beans and potatoes shine - The Boston GlobeTuscan Soup With Bread, Beans, and Greens (Ribollita)
Makes 4 servings
In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food — leftover bread, beans, and inexpensive vegetables were thrown into a pot and simmered to make a hearty soup. For our version, we cut the bread into cubes, toast it in olive oil, and use it as a garnish so that it better retains its texture. We like red Swiss chard for the color it adds, but any variety works well. Great Northern beans hold their shape nicely, but you could use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.
Use the chard stems — chop and cook them with the onion and bell pepper for added texture and flavor.
5 tablespoons extra virgin olive oil, divided, plus extra to serve
1 teaspoon sweet paprika
Kosher salt and ground black pepper
5 ounces rustic bread, such as ciabatta, cut into 1-inch cubes (4 cups)
1 medium red onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 bunch red Swiss chard, stems removed and sliced ¼-inch thick, leaves cut crosswise into 1-inch pieces and reserved separately
6 medium garlic cloves, minced
2 teaspoons fennel seeds
1½ quarts low-sodium chicken broth (can substitute vegetable broth)
2 15½-ounce cans Great Northern beans, drained and rinsed
In a medium bowl, stir together 2 tablespoons of the oil, the paprika, and ¾ teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium heat, then add the bread and cook, stirring, until crisp and brown, about 7 minutes. Transfer to a plate.
In a large Dutch oven over medium-high heat, add the remaining 3 tablespoons of oil and heat until shimmering. Add the onion, bell pepper, and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. Add the broth and bring to a simmer, then reduce to medium heat. Stir in the beans, then cover and cook until the chard leaves are tender, 7 to 9 minutes.
Off the heat, taste and season with salt and pepper, if necessary. Ladle into bowls, drizzle with oil, and sprinkle with the croutons.
Tuscan Braised Potatoes (Patate in Umido)
Makes 4 servings
This vegetable stew is based on a recipe in Autentico: Cooking Italian, the Authentic Way, by Rolando Beramendi. The potatoes are cooked using a technique that’s often employed with risotto: the liquid is incorporated in multiple additions. This concentrates flavors while using the potatoes' natural starch to create a sauce that clings lightly to the chunks. We like the flavor backbone of chicken broth, but you could make this dish vegetarian by substituting vegetable broth.
A narrow pot won’t work here; the wide diameter of a Dutch oven allows for more rapid evaporation of liquid. Also, don’t use lower-starch potatoes, such as red, white, or Yukon gold. Russets are the best choice, because their starchiness gives them a light, tender texture when cooked and lends the sauce a velvety quality.
¼ cup extra virgin olive oil, plus more to serve
2 small red onions, quartered lengthwise and thinly sliced crosswise
3 medium garlic cloves, smashed and peeled
2 pounds russet potatoes, peeled and cut into 1-inch chunks
14½-ounce can whole peeled tomatoes, crushed by hand
2½ cups low-sodium chicken broth, divided (can substitute vegetable broth)
½ teaspoon red pepper flakes
8-inch sprig fresh rosemary
Kosher salt and ground black pepper
½ cup lightly packed fresh basil leaves, roughly chopped
In a large Dutch oven over medium heat, combine the oil, onions, and garlic. Cook, stirring occasionally, until the onions just begin to brown, 8 to 10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring occasionally, until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.
Stir in the tomatoes, 1 cup of broth, the pepper flakes, the rosemary, and ½ teaspoon salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a silicone spatula and gently folding the mixture, for 10 minutes; adjust the heat as needed to maintain a steady simmer.
Add ½ cup of the remaining broth and cook, occasionally scraping and folding, for another 10 minutes. Add the remaining 1 cup broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don’t break up. Cover the pot, remove from the heat, and let stand for 5 minutes.
Stir in half the basil, then season to taste. Remove and discard the rosemary, then transfer the potatoes to a bowl, drizzle with additional oil, and sprinkle with the remaining basil.
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Those look really good, thanks for posting.These look like good dinners to have on a cool fall night
These aren't main dishes but they're great vegetarian snacks. Last year I needed a kid-friendly dish I could carry out to a picnic and found this recipe for lasagna cupcakes. I substituted soy crumbles for the ground beef. My son-in-law, who's an avid hunter and meat-aholic, did not believe me when I told him he was eating soy crumbles. He swore it was ground sausage and loved it.
Yesterday I tried a Mexican variation on the same theme, taco cups, again substituting soy for the beef.
Super easy and good recipes.
Yesterday I tried a Mexican variation on the same theme, taco cups, again substituting soy for the beef.
Super easy and good recipes.
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My daughter made a vegan chili recipe last night that was fantastic. It's called Smoky Squash with quinoa, pinto and black beans - she plated it over steamed kale:
SMOKY SQUASH CHILI WITH QUINOA, PINTO AND BLACK BEANS
SMOKY SQUASH CHILI WITH QUINOA, PINTO AND BLACK BEANS
That looks delicious, I'm going to have to try that.
