Recipes - Main Dishes And Entrees - Vegetarian/vegan

betsygee

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Vietnamese Inspired Noodle Salad

•100g iceberg lettuce
•2 portions of rice noodles
•100g finely chopped red cabbage
•100g finely chopped cucumber
•100g finely chopped carrots
•Large handful of chopped coriander or parsley
•Cooked broccoli and tempeh
•For the sauce mix 1 tbsp sesame oil with 2 tbsp Aple Cider Viengar and 2 tbsp sweet chilli, and add 1 tsp garlic powder and chilli flakes to taste
•Mix well and serve!
That looks good!

I was watching the Barefoot Contessa cooking show this morning and she made this: Confetti Corn I'm going to have to try it.
 

LTS3

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That does look good :yummy: You can't go wrong with any of Ina's recipes :)
 

Box of Rain

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I've been making a lot of stuffed peppers lately (usually red, yellow, or orange bell peppers) with a stuffing based around lentils (gently simmered first till just on point) and cauliflower rice. They have been a hit with the family and taste even better the next day (so nice to make a big batch have on hand).

I'm not a "recipe" guy, but here are the basics of what I do.

Wash and trim the tops off 8 bell peppers (cutting just inside the top preserves as much of "the sides" as possible. Deseed and remove white "ribs" from inside. Roast on a tray at 425/218 for 20-30 min. I use a Breville Smart Oven w convection to minimize kitchen heat.

In salted water gently simmer about 3/4 cup of lentils. Stop when just cooked (and still "toothy"). Drai. Rinse and reserve.

Get some onions browning using EVOO and then include whatever other aromatics one prefers.

Break up a small cauliflower head (or 3/4 of a large one) and process with a steel blade in food processor until one has "cauliflower rice."

Add cauliflower rice to onions and aromatics. Season with herbs, salt, spices, and whatever to one's taste. I enjoy including fresh dill. I also like using a bit of jarred Armenian tomato paste (for flavor and color). Adding chopped walnuts near the end is a nice add.

Cook cauliflower rice until the raw quality dissipates.

In a large bowl combine lentils and "rice." Adjust seasonings. I like a little microplaned lemon zest and a big dose of Syrian Oregano (aka Biblical hyssop aka the main herb in Za'atar) that I grow in my yard, but follow one's bliss.

Non-vegans may wish to add crumbled Feta to the mix and/or grate a good melting cheese to cap the peppers (once stuffed). Not essential.

Fill the peppers with the mix. Pack them firmly. Top with cheese (or not).

Pop them back in the oven at 425 for approx 20-30 min. My typical overall cooking time tends to be 50 minutes (inclusive of the pre-cook).

Pull them out when done.

These are quite good and feel "meaty" (especially with the addition of chopped walnuts) and the cauliflower rice is a great substitute for grain in this dish.

And the seasoning is very adaptable, so give the basic idea your own twist.

Bill
 

neely

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Box of Rain Box of Rain Thanks for your veggie stuffed peppers recipe. :thumbsup: I wonder if quinoa would work instead of cauliflower rice since I love quinoa.
 
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