Guest guest Posted January 9, 2005 Report Share Posted January 9, 2005 " Off the cuff " ideas Bakala (Cod) fillets in broth of your choice. note the need to the soak up flavor so don't skimp on the spices. --- " ----- brushed with olive sesame or corn oil mixed with oregano, marjoram, ginger Rice with curry powder and pepper slices. got to go now YBN wrote: > >There is 1 message in this issue. > >Topics in this digest: > > 1. Shalom > " Helsa " <netzariwoman > > >______________________ >______________________ > >Message: 1 > Fri, 07 Jan 2005 20:40:59 -0000 > " Helsa " <netzariwoman >Shalom > > > >Shalom, >I am new to the group. I was so happy when I found you all today. I >do not have to much time to talk ( I am getting for Shabbat). I have >a quick question. For Shabbat I always cook a big fancy meal and I >was wondering if any body has some good recipies for Shabbat. We >have been in the process of going vegetarian for about a month now, >and I need to find some good recpies. So if you all have some please >let me know. I can not wait to read more of the post on here, I am >so happy to be a part of this group. >Todah, >Helsa > > > > > > > > >______________________ >______________________ > > > >------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2005 Report Share Posted January 9, 2005 Helsa, I assume you are looking for some good vegetarian main course suggestions. What kind of things did you used to make for Sabbath before trying to change to a vegetarian diet? Are you cooking for children as well as adults? I have a lot of recipes, but your request was so general that I don’t know where to start. I will include a few recipes, but also suggest you look at some vegetarian recipes sites, such as http://www.vrg.org/recipes/index.htm, http://www.vegkitchen.com/recipes.htm, http://vegweb.com/recipes/, http://www.vegcooking.com/, or http://vegetarian.allrecipes.com/, http://www.tastyandmeatless.com/recipes.htm. Here are some portals to other vegetarian sites and recipe sites: http://www.jewishveg.com/recipes.html, http://www.myhq.com/public/s/u/susanv/, http://www.vegsource.com/recipes, or http://www.madcowboy.com/02_VegRecipes.html. Subscribe to some vegetarian magazines, such as Vegetarian Journal, Vegetarian Times, or Veggie Life. A few main dish recipes: Garbanzo Cassoulet Modified from recipe in " Vegetarian Times " - January, 1992 1 cup carrots, cubed 3 cups water 1 can garbanzo beans (chick peas, chi chi beans), drained 1 Tablespoon onion powder 1/8 teaspoon ground cloves ¼ teaspoon ground ginger 1 large jar basil tomato sauce 2 cups bread crumbs and ½ cup fresh parsley sauteed for 1 minute in oil. Preheat oven to 350° Bring water and carrots to a boil, add the garbanzo beans, onion powder, cloves, and ginger. Cook for 20 minutes. Combine tomato sauce with carrot/bean mixture and place in large casserole dish. Put 1/3 of the breadcrumb mixture over the casserole and bake for 15 minutes. Push the bread crumb layer down with a spoon and add another 1/3 of the breadcrumb Mixture and bake for another 15 minutes. Push the bread crumb layer down with a spoon and add another 1/3 of the breadcrumb Mixture and bake for another 10 minutes then place under a broiler for 5 minutes or until the crust is lightly browned. Chickpeas A La King From " Vegan Vittles " by Joanne Stepaniak 1 Tbs canola oil 1 cup sliced mushrooms 1/2 cup chopped red bell pepper 1/2 cup whole wheat pastry flour 1/4 cup nutritional yeast flakes* 1/2 tsp salt 1/2 tsp paprika 1/4 tsp dried thyme leaves, crumbled 1/8 tsp ground black pepper 2 cups low-fat, non-dairy milk 1 15-ounce can of chickpeas (garbanzo beans) rinsed well and drained 1/2 cup finely sliced scallions Place the oil in a 2-quart saucepan, and heat it over medium-high. When the oil is hot, add the mushrooms and bell pepper, and cook them, stirring almost constantly, for 3 - 4 minutes. Stir in the flour, nutritional yeast flakes, salt, paprika, thyme, and pepper. Cook, stirring constantly, for 1 minute longer. Remove the saucepan from the heat, and gradually stir in the milk, incorporating about 1/2 cup at a time.. Take care to keep the mixture smooth and free of lumps. Place the saucepan over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and add the chickpeas and scallions. Heat, stirring almost constantly, until the beans are hot, about 3 to 5 minutes. Serve at once over rice, toast points, or biscuits. Yield: 4 servings Per serving: 259 calories, 12 gm protein, 39 gm carbohydrates, 6 gm fat Quote Link to comment Share on other sites More sharing options...
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