Vegetarian Recipe Exchange's Journal|
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|Thursday, March 10th, 2011|
HIi everybody! I've just created a community about vegetarianism and vegetarian recipes, and I'd like invite you. We could share recipes and information, I think it's a good idea! Click community.livejournal.com/veggielifestyle
|Monday, December 6th, 2010|
Pesto & Mozzarella Panini
This is one of my favorite recipes because it tastes great but it's simple as well.
You just need a good-quality bread (found at your local bakery) such as Fione, pesto (which can be found pre-made at grocery stores), and organic tomatoes & mozzarella cheese.
If you have a panini maker, use that, but I have a miniature grill that worked just fine. Maybe if you're adventurous you can even try it on your stovetop.
Slice 2 pieces of bread. Spread pesto on one and top it with tomato and cheese slices. Put the other half of bread on top like a sandwich. Then, toast it until golden brown!
That's it! Current Mood: cheerful
|Thursday, June 4th, 2009|
Courgette/Zucchini Squash Recipes?
Hello everybody! My mum and I just harvested three GIANT zucchini squashes from our garden, and now we don't know how to cook them! What's your favourite way to cook/eat courgettes and squashes? Also, our plant is a zucchini blossom
, which apparently is a gourmet delicacy. Do any of you have any suggestions of how to cook/serve the blossoms?
Thank you for all your suggestions :D !!x-posted to a few communities Current Mood: curious
|Monday, May 25th, 2009|
Out of date Olive Oil?
My mother yesterday gave me a 1 litre (opened and half used) bottle of Olive Oil that she doesn't use or want. Only my father used to use it.
I thanked her and took it home with me as I use Olive Oil all the time. Thing is, I checked the 'use by' date on the bottle and it says, Jan 2008.
So now I am wondering whether to chuck it out or not?
I don't know whether it would be sensible to use it. I am not sure what its actual life may be, past the manufacturers attempt to cover themselves... but I need to also take into account that it's been opened.
Any advice would be most welcome! Thanks!
|Wednesday, May 20th, 2009|
I'm making dinner!
Add veg_ipes, my journal about vegetarian/vegan lifestyles where I post recipes often!
Not so much a recipe as a photo log! Using some old favorites (the hummus recipe
and the Dr. Praegers California Burgers
from previous posts), I threw together a dinner for myself tonight.
Hi! My name is REBECCA! I'm about to make a veggie wrap!
I had some mushrooms and green beans left over from another meal, so I just chopped and stir-fried them in a few drizzles of olive oil.
All of my ingredients! Shredded colby jack cheese, the mushroom/green bean stir-fry, whole wheat tortilla, homemade hummus, baby spinach leaves and chopped fresh tomato. Colorful! Turned out I actually had enough for TWO wraps! In the second wrap, though, I used some feta cheese (which is my fave...if you haven't already figured it out). Yayyy I'm so full!
Broiled and chopped up a Dr. Praeger's California Burger to put in my wraps, too!
I ate the final result so quickly that I forgot to take pictures :-)
|Sunday, July 27th, 2008|
i need your help! i bought stuff to make cucumber soup; cucumbers, avocado, mint, dill.. etc. because i saw a recipe involving those ingredients.. and thought i wrote it down. apparently i didnt. and now i come o you, veggiecooking people.
do any of you have recipes for cucumber soup involving the above?? i would like to exclude soymilk/yogurt and sour cream if possible. thanks.
|Friday, July 11th, 2008|
A few recipes
A couple of these are vegan friendly. That's not intentional, and I'm working feverishly to find a way to add some milk and eggs and butter to them. However, all of them are vegetarian friendly, and most of them can be made on the super-cheap. I'm going to link directly to my journal, because copying them all over is stupid. I'd love a bit of feedback, suggestions, etc...
I'm not a veggie anymore, but I'm trying to be one of those chefs that puts out a lot of veggie-friendly recipes, since while I was vegetarian I was constantly annoyed at how everyone needed meat in a recipe. It always seemed like a bit of a crutch. When my restaurant opens, I plan on having about half of my menu vegetarian-friendly (either with optional meat or with none) because I've always been amazed at how a restaurant that serves caramelized fois gras with pralines would pull out a morningstar burger, nuke it, and call it food. Ugh. Chunky Olive and Cherry Tomato Marinara Fresh Coleslaw Veggie Chowder Egg Salad Vegetarian Soft Tacos White Chocolate Panna Cotta with Raspberry Sauce
(look at my avatar) Bruschetta Al Pomodoro Insalata Caprese Chili
(use boca grounds. I figure that one's a no brainer) Gazpacho Pesto
|Monday, July 7th, 2008|
The changing phase of online food ordering system
It is said that the best way to fight competition is to lead it. No surprises, online food ordering systems have already started dictating contemporary restaurant markets worldwide. Restaurants - big or small - are joining the bandwagon to excel competition and so can you.
A good online food ordering system guarantees you wider audience for cost-effective publicity. As your customers feel rescued from the irritating, time consuming and error-prone phone-call based order placements; you gain growing number of faithful clients and in turn increased revenue. Your up-to-date online restaurant menu lets you please your customers by eliminating any kind of time wastage. It further facilitates choice with customized menu items to suit past order patterns. A good online ordering system would also enhance your marketing arsenal with highly target-oriented promotions, with customer database and crucial statistical reports on individual and overall consumer ordering behavior.
While making up your mind is easier, choosing a suitable online food ordering service is quite another. There is no dearth of companies claiming superiority across the web. Choosing between them shall naturally invite an extensive and thorough research.
Before venturing out for a thorough study of your picks, you must realize the criticality of the matter. You should keep in mind that subscribing to the right services would only determine whether you are able to capitalize the opportunities on offer. There is a whole train of features and advantages that must be ensured, that too for a feasible budget!
To begin with, it is advisable to make a checklist on paper of all requisite features that you may want or you may find online. You can outline the following features in your checklist, while evaluating your options:
1.All Time Open (24 by 7, 7 days a week available) online restaurant menu;
2.Automatic creation and maintenance of customer database;
3.Possibility of customization and integration of your website with the online ordering system;
4.Generation of sales reports;
5.Ease of setting up;
7.Scope for online promotions;
8.Ability to remember past orders of customers;
9.Search engine friendly web pages;
10.Any other add-on features.
Next step forward would be to zero down to the most meaningful service providers in terms of suitable plans, to meet your pocket size and scale of business. You may search down these sites on Google or Yahoo. The first ten or twenty links may be looked up for a start, as Google algorithms ensure that the most useful and reputed links only emerge at the top.
Upon short listing, you may begin with check listing each service provider with a tick (√) if the feature is found, and a cross (X) for otherwise. You may keep assigning a rank to the service providers hand in hand, based on the number of ticks secured in each case. Now you may pick up the first three rankers and evaluate their pricing and sign up plans.
Adhering to your pocket constraints and business requirements stringently, make a choice based on the ranking assigned by you, net cost of the service per day and the past records of the website, as reflected by the testimonials and samples on the service provider's website. Wish you all the best!
About the Author: MeroSys, the trusted name in online food ordering systems, was designed specifically for the restaurant industry to allow restaurants and cafes to display their menus online. Customers can browse your online menu, select items they want and can submit online order directly to your store. MeroSys is completely customizable, unlike other online food ordering systems. The online menu can be completely customized to your needs, with different sizes of dishes.
Visit our website: Online Food Ordering System to see a complete online demo and see how an online ordering system could be profitable for your restaurant.
More and more - weight loss with avocado, walnuts and crispy bacon
|Wednesday, February 27th, 2008|
curry dish on an empty pantry.
hello! i've got a request for a simple recipe, if anyone could help me out. i have a small can of lemon cilantro curry sauce that i've been looking forward to using. unfortunately, i'm rather broke and am having trouble working with what i have to produce anything tasty. so, here's what i have to use:
- egg noodles
- boxed rice pilaf
- various indian spices
- at least two roma tomatoes
- romaine lettuce
- one large sweet potato
it's looking rather grim. i'm completely open to any suggestions, though. thanks!
|Friday, February 15th, 2008|
Vegans "Hezbolla like"
An article in today's New York Times "I love you, but you eat meat" talks about diets in relationships which is topical and interesting but ... very oddly the article calls vegans "Hezbolla like". What exactly is similar between Hezbolla and veganism?
Inquiring minds want to know....Article can be found here.
|Wednesday, July 4th, 2007|
| good four fridays no meat days|
|3 tablespoons butter, plus more as needed |
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
4 (10-inch) flour tortillas
8 ounces grated Monterey jack cheese, about 2 1/2 cups
2 ounces crumbled feta cheese, about 1/2 cup
Optional garnishes: Sour cream, cilantro sprigs, salsa
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.
Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.
|Sunday, July 1st, 2007|
|Friday, March 2nd, 2007|
I've made a couple of really good vegetarian receipes recently that I wanted to pass along:
1.) A low-cal Mediterranean Pizza Pie. You use a pie pan to make it, but the interesting part is that you use potato rounds arranged around the pan as a "crust", rather than dough, which can have lard and butter, etc. I was really leery of how that might work, whether it would hold everything in, and of course, how it would taste.
I was really pleasantly surprised! I managed to spatula the pieces out with little problem. The pizza filling had some egg white in it to hold everything together, so that helped a lot. The potato lining turned out fine, went well with the filling in the pizza. And the coolest part was the crispy part of the crust where the potato rounds stuck up over the pie plate. MMmmmm.( Mediterranean Vegetable-Cheese PieCollapse )( Baked Parsnip PotatoesCollapse )
|Saturday, September 2nd, 2006|
Potatoes 'n' Greens Soup (“Caldo verde”) Potatoes 'n' Greens Soup (“Caldo verde”)
Potatoes 'n' Greens Soup (“Caldo verde”)
This is the “national soup” of Portugal and also extremely popular in Brazil. The name means “Green Broth”.
It’s basically just potatoes and chopped greens (“couve” in Portuguese).
This is extremely simple to make, and sounds like it would be nothing special, but somehow it winds up being a great “comfort food”.
Try it – you’ll like it.
For a big pot o' soup –
- Half a dozen or eight medium to big potatoes
- A bunch or two of fresh greens (collard greens or “couve” greens – see comments below)
- Cloves of garlic, chopped (if desired)
- An onion or two, chopped medium-fine (if desired)
- Olive oil for sauteing (if you’re using garlic or onions)
- Salt as desired
Peel and boil (or boil and peel) potatoes. (Or don’t peel them if you don’t want to -- I don’t, but everybody thinks my version is a little odd.) Mash with a masher or put through a ricer.
Shred greens – the usual recommendation is to shred “very thinly”. Discard any parts of the stalks that are very coarse. Couve leaves can be six or eight inches wide and a foot long. Brazilians stack the leaves, roll up like a newspaper, and slice like you’re slicing a cucumber. I find that you also need to also cut the shreds into shorter pieces, since shreds six inches long aren’t very graceful to eat. (You’ll wind up looking like this :-) - http://www.christiananswers.net/dinosaurs/dino-eating.jpg
In a big soup pot
Sautee garlic and/or onion. Add the greens and a splash of water, cover and cook over medium flame for a few minutes until they’re wilted. The greens are going to cook down in volume, but they start out being pretty voluminous – you may have to add in batches.
Add a couple more cups of water, stir in the mashed potatoes, then add and stir in enough water to make “a pot of soup”. A dash of black pepper if you like. Simmer over a low flame for half an hour or as necessary until thickened and greens are cooked. (You can leave it simmering over a low flame all day.) Salt to taste.
Traditionally, people drizzle a little olive oil onto theirs at the table.
Good hot, good cold, good lukewarm, good the next day (store in the fridge).
- A note on the greens -
In Portugal and Brazil, the greens are something called “couve”, which I have seen translated as both “kale” and “collards”. As I understand it, it’s a member of the Acephala Group of the species Brassica oleracea, which includes kale and collards, and it is basically a matter of opinion which member of the group is which. http://en.wikipedia.org/wiki/Acephala_Group
Brazilian couve looks like the large, oval “Collard Greens” on the right in this photo, http://en.wikipedia.org/wiki/Image:Lacinato_Kale_and_Collard_Greens.jpg
and doesn’t have any spicy or bitter taste. The leaves are as big as your hand, or bigger. (The “conventional” kale that I’ve eaten might be too bitter to work in this recipe.)
I’ve also seen recipes for Caldo Verde using cabbage as the “greens”.
I’d also be willing to make this with Asian greens, and I’d think that spinach would also work well.
* Caution: Traditional versions of Caldo Verde are apt to include non-veggie ingredients - Ask before you eat. *- x-posted -
|Wednesday, August 23rd, 2006|
The Evil Curry-Ranch Oyster Crackers
This has been the summer of these *Curry-Ranch Oyster Crackers*. They ZOOM with flavor. I swear they give you a buzz. I love them and I can’t stop eating them. I hate them because I can’t stop eating them. My friend Trobee of the Naughty Curry blog would bring over a batch IF I would do her laundry. Vin kept eating them all up, and the situation was causing heated fights, so I had Trobee make them with extra cayenne so that he would stay away (though sometimes he would try. How I loved seeing HIM cry for once. Haha.)
And all this time they were so simple and cheap to make. Grrr. Trobee (the little wench) made it seem like she was a spice goddess and that it was complicated. I guess the NC blog was never planning to post the recipe – but all our friends kept bugging them. So here it is. If you like spice at ALL, I promise you will go wild for these. Like everyone else. You can use however much hot stuff you want.
|Tuesday, August 22nd, 2006|
I just started Dr. Ian K. Smith's diet, the Fat Smash Diet (www.fatsmashdiet.com). All it is is vegetables, fruit, and water. Period. I was wondering if anyone had any good recipes? I've found it very, very hard to make any kind of real meal that contains just fruits or vegetables.
Veggie dinner on the go?
I'm new here, and I'm actually not a vegetarian, but I do try to maintain a healthy lifestyle. I have a question/request that may be a little odd, but I hope someone can help. :-)
I'm taking graduate evening classes, and I have about an hour commute from my workplace to my school. I hop in the car and go straight to class, so two nights a week I eat dinner on the road. I've been sticking with steamed carrots/broccoli, light cheese slices, fruit and whole grain bread--all things I can eat while driving. The problem is that the broccoli/carrot mix is getting a bit old. Any simple, road-friendly vegetable ideas to mix it up?
Thanks for your help!
|Saturday, August 12th, 2006|
Unwinding with East Indian Rice
Major mental overload. (Old lovers, evil cell phones, Vin's annoying friends, and more.)
So I just want rice. Rice. Just rice. This is the third kind of rice I have cooked up in the last two days. I'm posting on this one because it did me good. I guess the recipe [click here] is authentic, from an Indian woman known for her cooking. Anyways, it did me good. It has golden raisins and a light sweetness from the spices. The rice is boiled kind of like pasta... I didn't know it could be made this way! Love it.
|Bengali Pilau Rice
This pic DOES NOT do this gorgeous-flavored rice justice! I was hungry, I was in a hurry, OK? RECIPE HERE
|Wednesday, August 9th, 2006|
Easy Cauliflower and Potatoes with Curry-Mustard
Easy Cauliflower and Potatoes with Curry-Mustard
Amounts as desired –(Equal amounts of)
- Potatoes, coarsely chopped
- Cauliflower, broken into medium-sized florets and with stems chopped small
- Mustard salad dressing (I use a half-and-half mixture of a low-cal dressing with full-calorie one that has more calories but a richer taste. You could also just use a regular jar mustard – you’d probably need less if you did this.)
- Curry powder
Fill a large baking dish half-way with chopped potatoes, dust with curry powder as desired, sprinkle with mustard dressing as desired.
Repeat for top layer with cauliflower, curry, and dressing.
Cover with top or aluminum foil.
Bake in a medium oven until veggies are done – I get good results with one hour, but your time may vary.
You could probably also microwave this.
This is a variation on the old Indian standard Aloo Gobi (cauliflower and potatoes), which is usually made on the stovetop in a pot, and isn’t usually made with Western-style mustard. http://www.google.com/search?q=aloo+gobi
My omni housemates who regard my Asian-influenced cooking with considerable suspicion pronounced this tasty. - crossposted -
|Friday, August 4th, 2006|
Smoked tofu recipes?
Hi veggie dudes and dudettes!
I like smoked tofu well enough, but I rarely eat it because it's too darned expensive. However, I recently saw some for a much lower price, and this got me wondering: What do you all do with smoked tofu?
(I usually just pick it up and gnaw on it. Call me fancy.)crossposted