Guest guest Posted April 5, 2009 Report Share Posted April 5, 2009 Thanks, Donna. Here's a recipe (with a few tweaks) from a cook book I recently found at the Goodwill, _Friendly Foods, Gourmet Vegetarian Cuisine_ by Brother Ron Pickarski, O.F.M., 1991. It's a collection of really wonderful recipes from various cultures that will encourage you to seek out and try new ingredients. Here's one I made the other night, to rave reviews from DH. Tofu Paneer 1/4 cup oil -- I use olive mostly, sometimes grapeseed 1 cup diced onion 2 Tbsp minced garlic 4 tsp mined ginger 1 tsp salt 1 tsp turmeric 1/8 tsp cayenne 2 tsp ground coriander 4 teaspoons chopped cilantro 2 Tsp garam masala ** (either commercial or homemade -- see below) One 35-can peeled whole or diced tomatoes, Italian ones are nice 1/2 pound firm or extra firm tofu 1 and 1/2 cups green peas -- fresh are wonderful, frozen are fine Heat the oil in a saucepan. Sauté the onions, garlic, gnger, salt, turmeric, cayenne, coriander, cilantro, and garam masala for about 5 minutes, stirring frequently. Drain the juice from the tomatoes into the sauteed mixture, crush the tomatoes and add. Dice the tofu into 1/2 inch cubes and add to the mixture. Continue to cook for 15 to 20 minutes over low heat. Add the peas and cook very briefly so as not to overcook the peas. (If you're using frozen peas all you need is enough time for the peas to get hot.) Serve over brown jasmine rice. **Garam masala 5 3-inch cinnamon sticks 1 cup whole cardmom pods 1/2 cup whole cloves 1/2 cup whole cumin seeds 1/2 cup whole black peppercorns 1/4 cup whole coriander seeds Preheat over to 200 F. Place ingredients on a baking sheet with a lip and roast for 30 minutes, or until the spices give off a delicious, spicy aroma. Separate the caramom seeds from their pods, discarding the pods. In a mortar crush the cinnamon first, then add the other spices and crush all to a powder. Store in a tightly sealed glass jar. > How about if we post a favorite vegatarian or vegan cookbook > instead? This book really has no place in our group. > Feel free to write one another off list though if you want to > continue the conversation. > Thanks, > Donna O Positive with an 86 year old O Positive Mom who have both > proved the book wrong > Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 well, maybe I shouldn't be a veggie person; I tried Tofu once and was out sick the next day in terrible pain. That was the last I tried a veggie burger. Wanda in NC --- On Sun, 4/5/09, irene <irene wrote: irene <irene Topic Change -- Good cook book Sunday, April 5, 2009, 12:54 PM Thanks, Donna. Here's a recipe (with a few tweaks) from a cook book I recently found at the Goodwill, _Friendly Foods, Gourmet Vegetarian Cuisine_ by Brother Ron Pickarski, O.F.M., 1991. It's a collection of really wonderful recipes from various cultures that will encourage you to seek out and try new ingredients. Here's one I made the other night, to rave reviews from DH. Tofu Paneer 1/4 cup oil -- I use olive mostly, sometimes grapeseed 1 cup diced onion 2 Tbsp minced garlic 4 tsp mined ginger 1 tsp salt 1 tsp turmeric 1/8 tsp cayenne 2 tsp ground coriander 4 teaspoons chopped cilantro 2 Tsp garam masala ** (either commercial or homemade -- see below) One 35-can peeled whole or diced tomatoes, Italian ones are nice 1/2 pound firm or extra firm tofu 1 and 1/2 cups green peas -- fresh are wonderful, frozen are fine Heat the oil in a saucepan. Sauté the onions, garlic, gnger, salt, turmeric, cayenne, coriander, cilantro, and garam masala for about 5 minutes, stirring frequently. Drain the juice from the tomatoes into the sauteed mixture, crush the tomatoes and add. Dice the tofu into 1/2 inch cubes and add to the mixture. Continue to cook for 15 to 20 minutes over low heat. Add the peas and cook very briefly so as not to overcook the peas. (If you're using frozen peas all you need is enough time for the peas to get hot.) Serve over brown jasmine rice. **Garam masala 5 3-inch cinnamon sticks 1 cup whole cardmom pods 1/2 cup whole cloves 1/2 cup whole cumin seeds 1/2 cup whole black peppercorns 1/4 cup whole coriander seeds Preheat over to 200 F. Place ingredients on a baking sheet with a lip and roast for 30 minutes, or until the spices give off a delicious, spicy aroma. Separate the caramom seeds from their pods, discarding the pods. In a mortar crush the cinnamon first, then add the other spices and crush all to a powder. Store in a tightly sealed glass jar. > How about if we post a favorite vegatarian or vegan cookbook > instead? This book really has no place in our group. > Feel free to write one another off list though if you want to > continue the conversation. > Thanks, > Donna O Positive with an 86 year old O Positive Mom who have both > proved the book wrong > Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Wanda you are probably allergic to soy. It has nothing to do with you being vegetarian. My Mother is allergic to soy. Was this a veggie burger you cooked? Donna Sent from my Verizon Wireless BlackBerry Wanda McGlamery <wamcglamery Mon, 6 Apr 2009 06:35:36 Re: Topic Change -- Good cook book well, maybe I shouldn't be a veggie person; I tried Tofu once and was out sick the next day in terrible pain. That was the last I tried a veggie burger. Wanda in NC --- On Sun, 4/5/09, irene <irene wrote: irene <irene Topic Change -- Good cook book Sunday, April 5, 2009, 12:54 PM Thanks, Donna. Here's a recipe (with a few tweaks) from a cook book I recently found at the Goodwill, _Friendly Foods, Gourmet Vegetarian Cuisine_ by Brother Ron Pickarski, O.F.M., 1991. It's a collection of really wonderful recipes from various cultures that will encourage you to seek out and try new ingredients. Here's one I made the other night, to rave reviews from DH. Tofu Paneer 1/4 cup oil -- I use olive mostly, sometimes grapeseed 1 cup diced onion 2 Tbsp minced garlic 4 tsp mined ginger 1 tsp salt 1 tsp turmeric 1/8 tsp cayenne 2 tsp ground coriander 4 teaspoons chopped cilantro 2 Tsp garam masala ** (either commercial or homemade -- see below) One 35-can peeled whole or diced tomatoes, Italian ones are nice 1/2 pound firm or extra firm tofu 1 and 1/2 cups green peas -- fresh are wonderful, frozen are fine Heat the oil in a saucepan. Sauté the onions, garlic, gnger, salt, turmeric, cayenne, coriander, cilantro, and garam masala for about 5 minutes, stirring frequently. Drain the juice from the tomatoes into the sauteed mixture, crush the tomatoes and add. Dice the tofu into 1/2 inch cubes and add to the mixture. Continue to cook for 15 to 20 minutes over low heat. Add the peas and cook very briefly so as not to overcook the peas. (If you're using frozen peas all you need is enough time for the peas to get hot.) Serve over brown jasmine rice. **Garam masala 5 3-inch cinnamon sticks 1 cup whole cardmom pods 1/2 cup whole cloves 1/2 cup whole cumin seeds 1/2 cup whole black peppercorns 1/4 cup whole coriander seeds Preheat over to 200 F. Place ingredients on a baking sheet with a lip and roast for 30 minutes, or until the spices give off a delicious, spicy aroma. Separate the caramom seeds from their pods, discarding the pods. In a mortar crush the cinnamon first, then add the other spices and crush all to a powder. Store in a tightly sealed glass jar. > How about if we post a favorite vegatarian or vegan cookbook > instead? This book really has no place in our group. > Feel free to write one another off list though if you want to > continue the conversation. > Thanks, > Donna O Positive with an 86 year old O Positive Mom who have both > proved the book wrong > Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Don't give up. I'm not 100% yet, but I'm slowly working towards it. I live in a very meat and potatoes family and they have agreed to one meatless meal a week, and while they aren't looking I add more and more veggies and grains I'm slowly cutting back on the meat at the same time. Remember if something is worth doing it's worth working at it. I know I feel so much better when I eat more of the veggies/grains and less of the meat, especially the processed stuff. I've lost weight and was able to walk over 4 miles Saturday with my cub scouts. I'm 300+ pounds even now. You can do this. Just don't be afraid to try new things and search the archives for ideas that you can start out with. I know I plan on making the Lentil Chili for tomorrow night as it's supposed to get cold and it looks sooo yummy! I have absolutely no intention of telling my brood there is no meat in it until after they have had some. (Worked with the vegetarian sloppy joes I made last year. LOL) ~Tee - Wanda McGlamery Monday, April 06, 2009 8:35 AM Re: Topic Change -- Good cook book well, maybe I shouldn't be a veggie person; I tried Tofu once and was out sick the next day in terrible pain. That was the last I tried a veggie burger. Wanda in NC --- On Sun, 4/5/09, irene <irene wrote: irene <irene Topic Change -- Good cook book Sunday, April 5, 2009, 12:54 PM Thanks, Donna. Here's a recipe (with a few tweaks) from a cook book I recently found at the Goodwill, _Friendly Foods, Gourmet Vegetarian Cuisine_ by Brother Ron Pickarski, O.F.M., 1991. It's a collection of really wonderful recipes from various cultures that will encourage you to seek out and try new ingredients. Here's one I made the other night, to rave reviews from DH. Tofu Paneer 1/4 cup oil -- I use olive mostly, sometimes grapeseed 1 cup diced onion 2 Tbsp minced garlic 4 tsp mined ginger 1 tsp salt 1 tsp turmeric 1/8 tsp cayenne 2 tsp ground coriander 4 teaspoons chopped cilantro 2 Tsp garam masala ** (either commercial or homemade -- see below) One 35-can peeled whole or diced tomatoes, Italian ones are nice 1/2 pound firm or extra firm tofu 1 and 1/2 cups green peas -- fresh are wonderful, frozen are fine Heat the oil in a saucepan. Sauté the onions, garlic, gnger, salt, turmeric, cayenne, coriander, cilantro, and garam masala for about 5 minutes, stirring frequently. Drain the juice from the tomatoes into the sauteed mixture, crush the tomatoes and add. Dice the tofu into 1/2 inch cubes and add to the mixture. Continue to cook for 15 to 20 minutes over low heat. Add the peas and cook very briefly so as not to overcook the peas. (If you're using frozen peas all you need is enough time for the peas to get hot.) Serve over brown jasmine rice. **Garam masala 5 3-inch cinnamon sticks 1 cup whole cardmom pods 1/2 cup whole cloves 1/2 cup whole cumin seeds 1/2 cup whole black peppercorns 1/4 cup whole coriander seeds Preheat over to 200 F. Place ingredients on a baking sheet with a lip and roast for 30 minutes, or until the spices give off a delicious, spicy aroma. Separate the caramom seeds from their pods, discarding the pods. In a mortar crush the cinnamon first, then add the other spices and crush all to a powder. Store in a tightly sealed glass jar. > How about if we post a favorite vegatarian or vegan cookbook > instead? This book really has no place in our group. > Feel free to write one another off list though if you want to > continue the conversation. > Thanks, > Donna O Positive with an 86 year old O Positive Mom who have both > proved the book wrong > Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 I agree, it might be that you're allergic to tofu - have you tried other soy products (soy milk, tempeh, edamame etc) and have you had a similar reaction? There are many other things besides tofu that are good (and I know many vegetarians who can't eat soy, doesn't mean you can't be a veggie person!). I just made black bean burgers for lunch - they were yummy! I don't think I got the recipe from the files but it's very similar to others I see there (it may have been from a link someone posted when the Chili's burger was being discussed?). I baked them 10 mins each side in the oven (made 4, I'm saving the other 3 for later/freezing them), then browned it in a fry pan for a few minutes on each side because I like the outside a bit more " crunchy " , not so " soggy " . I didn't have any buns but toasted bread, organic ketchup, veggies..... Try new things slowly, no need to rush! Jann Homemade Black Bean Veggie Burgers 1 (16 ox) can black beans, drained and rinsed (and make sure they're dry!) 1/2 green bell pepper (I used a few mushrooms instead) 1/2 onion, cut into wedges (drain excess water after processing if necessary) 3 cloves garlic, peeled (I also added some garlic powder) 1 egg 1 tablespoon chili powder 1 tablespoon cumin (I only used 1 teaspoon, a little goes a long way with my taste buds!) 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs (or oats or rice) DIRECTIONS: 1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. 2.In a medium bowl, mash black beans with a fork until thick and pasty. 3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. 4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce. 5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. (I chilled before cooking to firm them up) 6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. Wanda McGlamery <wamcglamery wrote: > well, maybe I shouldn't be a veggie person; I tried Tofu once and was out sick the next day in terrible pain. That was the last I tried a veggie burger. Quote Link to comment Share on other sites More sharing options...
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