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Starting Member
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Last Login: 3/21/2011 10:44:19 AM
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| Does anyone know any good vegetarian mock meat recipes, especially for things like sausages and seafood?
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Junior Member
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Last Login: 3/22/2011 10:45:00 AM
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Vives - curious to know why you are a vegetarian?
Valerie
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Starting Member
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Last Login: 3/21/2011 10:44:19 AM
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| I.m vegetarian mainly because of my sister. She is part of an animal rights club. I know that not all animals meant for food are cruelly treated but I am vegetarian anyway.
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Starting Member
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Last Login: 9/25/2009 7:45:16 AM
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| If you would like a veggie pizza with out any bread I have a treat for you!! Zuccinnie and roma tomatoes, sharp cheddar cheese and italian seasoning. Cut your veggies about a 1/4" slightly smaller is better, line zuccinnie then tomato in a large cake pan, lightly cover with cheese then italian seasoning, and repeat until the pan is full, I use an entire 1 inch tall sprinkler of seasoning per pan of this wonderful dish. When you reach the top cover( DROWN) in the sharp cheddar then finnish off the little can of seasoning, bake at 350 until cheese turns golden then carefully drain moisture off of the pan, slice and serve. When you bite in you will think it is pizza, but there is no bread or meat and well simply it is the BOMB!! Smokebox
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Starting Member
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Last Login: 3/21/2011 10:44:19 AM
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| I do try to concentrate on meals, like the vegetarian pizza for instance (especially with mushrooms). What I am looking for is a recipe that might duplicate the allure of eating at a seafood or German restaurant. For example I have tried making crab cakes using a basic stuffing recipe and adding fish seasoning. I don't count out all animal products completely - I like eggs, dairy and honey, and beans and corn make a complete protein that is convienent for me. I also on occasion use the stock.
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Advanced Member
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Last Login: Today @ 6:38:37 AM
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| Do you PBS (Public Broadcasting System) or Create? They have this show Christina Cooks she cooks Veg and all natural/organic. It looks great but don't have time to find some of the special cooiking oils. I get laughed out of WD when I ask for something other than vegtable oil.
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Starting Member
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Last Login: 3/21/2011 10:44:19 AM
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Yes I watch PBS/ Create I think I know which show you are talking, about. Since I like learning about exotic foods I usually check out "Simpley Ming". Even if a dish isn't specifically for vegetarians I like to modify them to suite me, Like cheese enchiladas, rather than using chicken or beef. Incidently I have seen people on cooking shows use flour tortillas instead of corn for enchiladas- corn might be more vegan friendly, but I guess it depends...
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Advanced Member
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| I love to use rice noodles or the rice noodles with the green herbs that are suspended in the noodle. The only time I get to buy them is when I take P2 to his spec apt in BR. I've love to stop by the old Chinese Food Market. Have you every used the rice paper that they use in egg rolls?
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Starting Member
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Last Login: 3/21/2011 10:44:19 AM
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| I think its wonton wrappers for egg rolls and rice paper for spring rolls - I've tried them both, but I prefer the wonton wrappers. The rice paper is kind of gummy for me just plain quick boiled, but maybe you can fry them.
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Starting Member
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Last Login: 11/6/2009 12:58:49 PM
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| First and foremost, everyone who has posted on here so far is right. You can't imitate meat close enough yet to satisfy. Now, something you actually want to hear... Something that I learned to use a long time ago is a substance called Marmite. Marmite is a yeast extract which ,when added to a tasty vegitable soup, will give you a pretty close approximation to a beef stock. I used to be the chef in a local restaurant that always had multiple vegitarian recipies on the menu as well as a vegitarian soup. Every few days we would change up the soup to give the customers something fresh and new. Now, after a couple of years, this gets difficult because even though we were willing to repeat from time to time we didn't want to get into the habit. Luckily enough, one of my friends introduced me to marmite. A tablespoon (or so) to a gallon of stock will give it a meaty undertone. Don't expect "Wow this is liquified beef!", it won't give you that. But it may give you that deep solid base that you may be missing. Marmite, try it. Alabackyarder
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