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#715147 - 04/28/09 10:51 AM JPF Cookbook/ Vegetarian/Vegan  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
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Anaheim, CA, USA
OK, folks. Here is the Vegetarian/Vegan categories. Vegetarian can include dairy products, but I believe Vegan has no animal products at all. Please mention the history of the recipe if possible.


For the recipes themselves, please specify the measurements, cooking or baking time, procedure and if possible please have photos of the finished dish. If the procedure is a little complicated, some photos of the process may be helpful as well.

Also, it might be cool if we had some people testing the recipes and letting us know how they worked out.

Thanks!


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#715434 - 04/29/09 12:42 AM Re: JPF Cookbook/ Vegetarian/Vegan [Re: Jean Bullock]  
Joined: Sep 2008
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Polly Hager Offline
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Polly Hager  Offline
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Joined: Sep 2008
Posts: 2,526
Cincinnati, OH USA
I was a vegan for awhile. The main protein was soy. I was skinny, but very weak. My doctor said it was because I didn't take in enough calories. Well DUH! Ya think?

We humans NEED FAT to survive and be healthy. That isn't what you dieting peeps want to hear right now, but it's true, however, soy provides a beneficial supplement to any diet.

So here's my vegan recipe:

Tofu Stir Fry

Take a pound of tofu...dice up to bite sized pieces. Take one sweet onion, one carrot, one celery stalk, and about 5 or six medium sized mushrooms. Slice all accordingly, and throw into about 1/4 cup of vegetable oil. Cook until tender.

In the meantime, boil approximately two cups of rice.

When the stir fry is done, add stir fry sauce (My favorite is House of Tam Stir Fry Sauce) and bring to a low simmer.

Serve over hot rice. Iffin you feel weak, replace tofu with steak! wink


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#715436 - 04/29/09 12:49 AM Re: JPF Cookbook/ Vegetarian/Vegan [Re: Polly Hager]  
Joined: Nov 2003
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Joe Wrabek Offline
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Joe Wrabek  Offline
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Jean, my "Moors & Christians" (black beans and rice) probably belongs here (despite the suggestions of cannibalism in the name). I posted it over in Meat/Fish because you didn't have any other place at the time. Sure wasn't a dessert or a bread.

Joe

#715454 - 04/29/09 01:40 AM Re: JPF Cookbook/ Vegetarian/Vegan [Re: Joe Wrabek]  
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Jean Bullock Offline
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Thanks for the recipe, Polly.


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#715456 - 04/29/09 01:41 AM Re: JPF Cookbook/ Vegetarian/Vegan [Re: Jean Bullock]  
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Jean Bullock Offline
Jean Bullock  Offline


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Hi, Joe. There are several categories. I am going to have to bump them up to keep them together. I am going to cross reference recipes that could belong to more than one category. Thanks for the recipe. smile


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#726039 - 06/02/09 12:30 PM Variations on Moors & Christians [Re: Joe Wrabek]  
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Joe Wrabek Offline
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Joe Wrabek  Offline
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Garibaldi, OR USA
Jes' wanted to add that this recipe is fodder for almost infinite variations. This time around (last night), I used carrots (orange), cabbage (green), and a *very* little bit of Southwestern-style corn (yellow)--very little because those chili peppers are *hot*--along with the black beans and rice. I have decided I like colorful food.

So instead of just Moors (black beans) and Christians (rice), I think what we got is more multi-cultural--maybe Moors, Christians, Amerindians, Chinese, and Little Green Men. That we can live off of for a few days.

Joe

#741732 - 07/29/09 06:28 PM Re: Variations on Moors & Christians [Re: Joe Wrabek]  
Joined: Feb 2004
Posts: 6,343
Bill Robinson Offline
Bill Robinson  Offline

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I never thought of this as a vegetarian recipe but it would work very well I think.
I usually have a backyard garden and one of the favs is Zucchini. Well, it's one of Sylvia's. One of the problems is they grow very fast and when they get big they aren't as tasty and who wants to eat a giant Zucchini by itself anyway.
So one day Sylvia said she seen a recipe for sprinkling herbs on the Zuch and sprinkling Parmesan cheese on it and cook it on the grill.
I thought that sounded pretty bland and besides, I don't like the seeds and the stuff around the seeds.
So here is what I did. I would only guess at the proportions because everything can vary and the size of the Zuch can vary.

Stuffed Zucchini Boat

I had a Zucchini that was about 14 inches long and round as a Louisville slugger.
I cut it lengthwise and scooped out all the seeds. It formed a boat
Chop these veggies(small as you want. I like big chunks in large Zucchini.)
Onion (red or Yellow)
Sweet Green Pepper
Sweet Red Pepper
Mushrooms
Tomato

Italian Seasoning or Cilantro
Virgin Olive Oil
Salt and pepper to taste.

Fill the boat with the chopped veggies.
Baste with Virgin Olive Oil
Sprinkle on Italian seasoning or Cilantro, salt and pepper to taste.

If you like a little zip in your food add some chopped Jalapeno (about a teaspoon) or chopped Hot Banana peppers (I use both because I grow them in the Garden)
You really can use any Veggies you want.
The bigger the Zucchini the easier it is.

If Cheese is allowed in your vegetarian diet sprinkle with your favorite grated cheese. I like Mozzarella but any cheese will do.

If you are not a vegetarian you can add a little Burger meat (cook it first) or other meat. I occasionally cook a Pork Tenderloin. There is usually some left over. I will slice it thin and layer the bottom of the boat with it.

I cook the Zucchini on the BBQ Grill. If you have a Gas Grill with an upper rack I suggest cooking it on the upper rack. If over charcoal be aware of the heat when directly over the coals. Try to place it on the outer edges of the coals. Rotate it occasionally so one side doesn't burn.
Be aware the Olive Oil may flare up if it drips on the coals.

How long to cook? well that's a good question. I like mine still a little crunchy. Sylvia like hers cooked a little softer. I suggest deciding which way you like it and cook it that way. smile

Enjoy

Last edited by Bill Robinson; 07/29/09 06:35 PM.

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#741861 - 07/30/09 06:39 AM Re: Variations on Moors & Christians [Re: Bill Robinson]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Thanks for the recipe, Bill. The filling and the zucchini flavors mingling like that must taste great.


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