Guest challenge: Kosher vegetarian who doesn't eat cheese!
- Thread starter m2_in_nc
- Start date
vicki-in-tucson
Well-known member
And probably that Mac and Cheese Heart Attack that Richard posted a few days ago. smileys/wink.gif
dawn_mo
Well-known member
The word vegetarian is sort of a gray area to a lot of people,
I have met people that don't eat meat or poultry, but do eat fish, and call themselves vegetarian. And then there are the vegans who do not eat anything that has come from an animal. For quite awhile I was a vegetarian, who on occassion would eat fish, but not very often. So when someone tells me that they are a vegetarian, I usually try to find out what their guidelines actually are.
I have met people that don't eat meat or poultry, but do eat fish, and call themselves vegetarian. And then there are the vegans who do not eat anything that has come from an animal. For quite awhile I was a vegetarian, who on occassion would eat fish, but not very often. So when someone tells me that they are a vegetarian, I usually try to find out what their guidelines actually are.
REC: Acorn Squash Stuffed with Wild Rice, Cranberries, Walnuts and Hickory-Baked Tofu
This is a recipe I had saved in my "to try" file. It looks like it would make a great vegetarian main course dish. Good luck with your dinner!
Source: The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition, by Diane Morgan
"The festive combination of wild rice with sautéed vegetables, fresh herbs, toasted walnuts, and dried cranberries tastes great and looks pretty on the plate. The addition of hickory-baked tofu adds a rich depth of flavor that complements the wild rice perfectly."
4 acorn or dumpling squash
Freshly ground pepper
Freshly ground nutmeg
4 tablespoons unsalted butter
1 1/2 cups wild rice
1 3/4 cups canned vegetable broth
1/4 teaspoon salt, plus extra to taste
3 tablespoons olive oil
1 large yellow onion (about 12 ounces), finely chopped
2 cloves garlic, minced
2 large ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leaves
1/2 cup minced fresh parsley
1 package (6 ounces) hickory-baked tofu, cut into 1/4-inch dice (see Cook's Note)
3/4 cup chopped walnuts, toasted
3/4 cup sweetened dried cranberries
Preheat the oven to 350ºF. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 2 tablespoons of the butter, dot each half with some butter. Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.
Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 cups of water, in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer. Add the sage, thyme, and parsley and sauté 1 more minute. Remove from the heat.
In a large bowl, combine the cooked rice, sautéed vegetables, tofu, walnuts, and dried cranberries. Taste and add more salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining 2 tablespoons of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350ºF until heated through, about 20 minutes.
Serves 8
"Note: Look for hickory-baked tofu in the refrigerator case of natural food stores."
http://dianemorgancooks.com/b6_03.asp
This is a recipe I had saved in my "to try" file. It looks like it would make a great vegetarian main course dish. Good luck with your dinner!
Source: The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition, by Diane Morgan
"The festive combination of wild rice with sautéed vegetables, fresh herbs, toasted walnuts, and dried cranberries tastes great and looks pretty on the plate. The addition of hickory-baked tofu adds a rich depth of flavor that complements the wild rice perfectly."
4 acorn or dumpling squash
Freshly ground pepper
Freshly ground nutmeg
4 tablespoons unsalted butter
1 1/2 cups wild rice
1 3/4 cups canned vegetable broth
1/4 teaspoon salt, plus extra to taste
3 tablespoons olive oil
1 large yellow onion (about 12 ounces), finely chopped
2 cloves garlic, minced
2 large ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leaves
1/2 cup minced fresh parsley
1 package (6 ounces) hickory-baked tofu, cut into 1/4-inch dice (see Cook's Note)
3/4 cup chopped walnuts, toasted
3/4 cup sweetened dried cranberries
Preheat the oven to 350ºF. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 2 tablespoons of the butter, dot each half with some butter. Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.
Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 cups of water, in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer. Add the sage, thyme, and parsley and sauté 1 more minute. Remove from the heat.
In a large bowl, combine the cooked rice, sautéed vegetables, tofu, walnuts, and dried cranberries. Taste and add more salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining 2 tablespoons of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350ºF until heated through, about 20 minutes.
Serves 8
"Note: Look for hickory-baked tofu in the refrigerator case of natural food stores."
http://dianemorgancooks.com/b6_03.asp
steve2-in-la
Well-known member
It's a curse. I couldn't help myself. I'm bad. VERY bad. ;>)
But a true vegetarian does not eat fish, so those people are labeling themselves inaccurately, and
confusing people, They should say they're "mostly vegetarian!" Vegans are exactly as you described - they will not eat anything that comes from an animal, including by-products.
confusing people, They should say they're "mostly vegetarian!" Vegans are exactly as you described - they will not eat anything that comes from an animal, including by-products.
REC: Twice-Baked Sweet Potatoes with Shallots, Corn and Herbs
I just found this from a link GayR posted. Should work too.
Adapted from The Balanced Plate: More Than 150 Flavorful Recipes That Nourish Body, Mind and Soul by Renée Loux
2 sweet potatoes, pierced several times with a fork
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 to 2 tablespoons fresh or 1 teaspoon dried thyme
1 to 2 tablespoons fresh or 1 teaspoon dried marjoram
½ teaspoon sea salt
Freshly ground pepper
4 shallots, finely chopped
2 cups frozen corn
Preheat oven to 350F. Bake sweet potatoes, covered with foil, on a rack until fork-tender, about 1 hour; set aside to cool.
Increase oven to 400F. Halve sweet potatoes lengthwise; scoop the flesh into a bowl, leaving enough shell to maintain structure. Add oil, garlic, ginger, thyme and marjoram to the potato flesh; season with salt and pepper to taste. Stir in shallots and corn. Stuff mixture into the sweet potato shells; bake until golden-brown, about 15 minutes.
Makes 4 servings.
kvue.com/everydayentertaining/stories/102507kvue_sweetpotato.State.Edition1-cl.1a5d8d947.html
I just found this from a link GayR posted. Should work too.
Adapted from The Balanced Plate: More Than 150 Flavorful Recipes That Nourish Body, Mind and Soul by Renée Loux
2 sweet potatoes, pierced several times with a fork
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 to 2 tablespoons fresh or 1 teaspoon dried thyme
1 to 2 tablespoons fresh or 1 teaspoon dried marjoram
½ teaspoon sea salt
Freshly ground pepper
4 shallots, finely chopped
2 cups frozen corn
Preheat oven to 350F. Bake sweet potatoes, covered with foil, on a rack until fork-tender, about 1 hour; set aside to cool.
Increase oven to 400F. Halve sweet potatoes lengthwise; scoop the flesh into a bowl, leaving enough shell to maintain structure. Add oil, garlic, ginger, thyme and marjoram to the potato flesh; season with salt and pepper to taste. Stir in shallots and corn. Stuff mixture into the sweet potato shells; bake until golden-brown, about 15 minutes.
Makes 4 servings.
kvue.com/everydayentertaining/stories/102507kvue_sweetpotato.State.Edition1-cl.1a5d8d947.html
steve2-in-la
Well-known member
Bacon isn't Pork . . . it's a FLAVORING! Jeez. That's what the rabbi always told me. . .