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Guest challenge: Kosher vegetarian who doesn't eat cheese!
- Thread starter m2_in_nc
- Start date
Are you looking specifically for holiday recipes or recipes in general? And are you looking for main
dish recipes only? I eat mostly vegetarian, so I have a lot of great recipes. Here are some main dishes without cheese: (Let me know if you want me to post any of these).
Vegetable Chili
Vegetarian Tortilla Soup (this is very hearty and chunky, and I serve this as a main dish along with crusty bread (green salad as a starter).
Vegetable Couscous Paella (great main dish)
Curried Couscous Salad with Dried Cranberries (main or side)
Thai-Style Pasta Salad (very filling main or side dish)
Black Bean Patties with Cilantro and Lime (this has only 4 Tbsp cheese, so you can omit it).
Chickpea Stew (can use vegetable broth instead of chicken broth)
Sweet Peppers with Pasta
Pasta with Caramelized Onions, Mushrooms, and Bell Pepper (can use vegetable broth instead of chicken broth)
dish recipes only? I eat mostly vegetarian, so I have a lot of great recipes. Here are some main dishes without cheese: (Let me know if you want me to post any of these).
Vegetable Chili
Vegetarian Tortilla Soup (this is very hearty and chunky, and I serve this as a main dish along with crusty bread (green salad as a starter).
Vegetable Couscous Paella (great main dish)
Curried Couscous Salad with Dried Cranberries (main or side)
Thai-Style Pasta Salad (very filling main or side dish)
Black Bean Patties with Cilantro and Lime (this has only 4 Tbsp cheese, so you can omit it).
Chickpea Stew (can use vegetable broth instead of chicken broth)
Sweet Peppers with Pasta
Pasta with Caramelized Onions, Mushrooms, and Bell Pepper (can use vegetable broth instead of chicken broth)
I think Randi's rec: Salmon with Pinot Gris Caper Sauce would work
I have made this a number of times. It is wonderful with any fish. Beautiful Presentation and as has been described before....Looks like it came from a fancy restaurant.
http://www.finerkitchens.com/swap/forum11/22_Salmon_with_Pinot_Gris_Caper_Sauce
I have made this a number of times. It is wonderful with any fish. Beautiful Presentation and as has been described before....Looks like it came from a fancy restaurant.
http://www.finerkitchens.com/swap/forum11/22_Salmon_with_Pinot_Gris_Caper_Sauce
No problem, m2. Here ya go: Vegetarian Tortilla Soup
(I love this soup - I'm making it tonight, as a matter of fact)!
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
(I love this soup - I'm making it tonight, as a matter of fact)!
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
Thai-Style Pasta Salad
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
Chickpea Stew
*Note: I increased the onions, garlic, cumin, etc.(see below in parentheses), plus I added some curry powder and chili powder.
CHICKPEA STEW
"The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them."
INGREDIENTS:
2 tablespoons extra-virgin olive oil (I used 3 Tbsp)
1 cup diced (1/4 inch) red onion (I used more)
2 tablespoons finely minced garlic (I used more)
1 teaspoon ground cumin (I used a lot more)
2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) Italian plum tomatoes, chopped, with their juices
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon honey
1 teaspoon fresh lemon juice (I used more)
1 can (14 ounces) chicken broth
Salt and freshly ground black pepper, to taste
1/2 cup chopped flat-leaf parsley
Cooked couscous for serving (optional)
DIRECTIONS:
1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. (I covered the pan). Adjust the seasonings and stir in the parsley.
3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.
Makes 4 servings.
From Simply Delicious® by Sheila Lukins | PARADE®
http://www.epicurious.com/recipes/food/views/107549
*Note: I increased the onions, garlic, cumin, etc.(see below in parentheses), plus I added some curry powder and chili powder.
CHICKPEA STEW
"The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them."
INGREDIENTS:
2 tablespoons extra-virgin olive oil (I used 3 Tbsp)
1 cup diced (1/4 inch) red onion (I used more)
2 tablespoons finely minced garlic (I used more)
1 teaspoon ground cumin (I used a lot more)
2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) Italian plum tomatoes, chopped, with their juices
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon honey
1 teaspoon fresh lemon juice (I used more)
1 can (14 ounces) chicken broth
Salt and freshly ground black pepper, to taste
1/2 cup chopped flat-leaf parsley
Cooked couscous for serving (optional)
DIRECTIONS:
1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. (I covered the pan). Adjust the seasonings and stir in the parsley.
3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.
Makes 4 servings.
From Simply Delicious® by Sheila Lukins | PARADE®
http://www.epicurious.com/recipes/food/views/107549
Evelyn's Briami would work if you left out the cheese, or served it on the side.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=20&msgid=29
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=20&msgid=29
Pasta with Caramelized Onions, Mushrooms, and Bell Pepper
PASTA WITH CARAMELIZED ONIONS, MUSHROOMS AND BELL PEPPER
INGREDIENTS:
2 1/2 cups *Caramelized Onions (about 3 very large onions) - *See recipe below
2 Tbsp olive oil
Cooking spray
3 cups sliced mushrooms (around 8 oz)
2 cups julienne-cut red bell pepper: 3 x 1/4"( 1 huge red pepper)
8 garlic cloves, crushed and chopped med/small
1 cup low-salt chicken broth
1/4-1/2 tsp salt (to taste)
1/4 tsp black pepper or more, to taste
1/8 tsp crushed red pepper or more, to taste
1 Tbsp oregano
1 lb. hot cooked farfalle (bowties)
Basil and oregano to taste, to toss into pasta
*CARAMELIZED ONIONS
1 Tbsp olive oil
cooking spray
8 cups uncooked vertically sliced onions ( yellow, red, etc.) = 3 very large onions
DIRECTIONS FOR CARAMELIZED ONIONS:
Heat oil in large nonstick skillet coated with cooking spray over med-high heat.
Add sliced onion and cook for 5 minutes, stirring frequently. Continue cooking 15 - 20 minutes or until deep golden brown, stirring frequently.
DIRECTIONS:
Heat olive oil in large nonstick skillet coated with cooking spray over med/high heat. Add garlic and cook around 1 minute. Do not let garlic brown.
Add red bell pepper and saute till soft. ( Can add a few mushrooms to create some liquid).
Add the rest of the mushrooms and cook a few minutes.
Add caramelized onions, chicken broth, salt, black pepper and red pepper. Bring to a simmer and cook a minute or so to let the flavors blend.
Remove from heat and add 1 Tbsp oregano.
Toss pasta with extra basil and oregano, to taste. Then mix onion saute into pasta.
Serve with freshly grated Parmigiano Reggiano.
- Adapted from Cooking Light
PASTA WITH CARAMELIZED ONIONS, MUSHROOMS AND BELL PEPPER
INGREDIENTS:
2 1/2 cups *Caramelized Onions (about 3 very large onions) - *See recipe below
2 Tbsp olive oil
Cooking spray
3 cups sliced mushrooms (around 8 oz)
2 cups julienne-cut red bell pepper: 3 x 1/4"( 1 huge red pepper)
8 garlic cloves, crushed and chopped med/small
1 cup low-salt chicken broth
1/4-1/2 tsp salt (to taste)
1/4 tsp black pepper or more, to taste
1/8 tsp crushed red pepper or more, to taste
1 Tbsp oregano
1 lb. hot cooked farfalle (bowties)
Basil and oregano to taste, to toss into pasta
*CARAMELIZED ONIONS
1 Tbsp olive oil
cooking spray
8 cups uncooked vertically sliced onions ( yellow, red, etc.) = 3 very large onions
DIRECTIONS FOR CARAMELIZED ONIONS:
Heat oil in large nonstick skillet coated with cooking spray over med-high heat.
Add sliced onion and cook for 5 minutes, stirring frequently. Continue cooking 15 - 20 minutes or until deep golden brown, stirring frequently.
DIRECTIONS:
Heat olive oil in large nonstick skillet coated with cooking spray over med/high heat. Add garlic and cook around 1 minute. Do not let garlic brown.
Add red bell pepper and saute till soft. ( Can add a few mushrooms to create some liquid).
Add the rest of the mushrooms and cook a few minutes.
Add caramelized onions, chicken broth, salt, black pepper and red pepper. Bring to a simmer and cook a minute or so to let the flavors blend.
Remove from heat and add 1 Tbsp oregano.
Toss pasta with extra basil and oregano, to taste. Then mix onion saute into pasta.
Serve with freshly grated Parmigiano Reggiano.
- Adapted from Cooking Light
Butternut squash soup - this soup is thick, almost stew like, and
it looks great in a bowl. It tastes wonderful also.
I serve it with bread and butter.'
Just leave out the bacon (I did last time as I forgot to buy bacon) and it was still great.
http://www.finerkitchens.com/swap/forum1/68065_Butternut_squash_soup_with_kale
it looks great in a bowl. It tastes wonderful also.
I serve it with bread and butter.'
Just leave out the bacon (I did last time as I forgot to buy bacon) and it was still great.
http://www.finerkitchens.com/swap/forum1/68065_Butternut_squash_soup_with_kale
Hi Meryl, Thx...For my own edification (I love that word!) I do know Kosher, and plead ignorant to
vegitarian. I thought vegitarians do not have meat in their diet. I did not realize that it also included fish. (Obviously Shrimp etc were out, but I thought Salmon would work?)
Learning something new every day...
Regards,
Barb
vegitarian. I thought vegitarians do not have meat in their diet. I did not realize that it also included fish. (Obviously Shrimp etc were out, but I thought Salmon would work?)
Learning something new every day...
Regards,
Barb
steve2-in-la
Well-known member
So I'm guessing the Pork Roast in Cheesy-Lobster Sauce is right out? (Damn!)