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Superb Vegetarian Recipes?

I'm having a houseguest next week who's a vegetarian, but a (young) chowhound. I'd love to have your favorite chowish vegetarian recipes!

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  1. Hope you'll try this awesome recipe posted by GretchenS on this board ... Gingered Greens with Tofu...we just had it again tonight and it is SO good!! Make sure to drain the extra firm tofu and place between a plate and a heavy pot with paper towels, really helps (also, I like adding thinly sliced red bell pepper to this for color):

    http://www.animaladvocacy.net/recipes...

    2 Replies
    1. re: Val

      Being half Japanese, I've always opted for the time intensive traditional means of preparing tofu for frying by weighting and draining, but, try it one time. If you slice the tofu to the desired shape, set a pan of water to boil, and tenderly drop in the tofu for 3 minutes and drain, you have beautifully prepped tofu for frying.

      1. re: rcallner

        Thank you...seems like more work involved and for this particular dish, I like weighting it while I chop up the kale or bok choy...but I will try it sometime! Am cooking more and more tofu these days.

    2. Go to the library (or bookstore) and find The Greens Cookbook or anything written by Deborah Madison for wonderful, fancy veggie cooking.

      4 Replies
      1. re: DivaDog

        Although we are not vegetarians, we love most of the recipes in Anna Thomas' Vegetarian Epicure, Book Two.

        1. re: Anonimo

          Yes, yes, yes! Tonight I'm making Conchiglie Tutto Giardino - sort of a vegetable stew in a creamy tomato sauce that cooks down and is totally luscious! Her recipes do not stint on the fat, but boy, are they worth it! Even the relatively simple Penne Al Cardinale is fabulous too - please do not omit the key ingredient in this sauce that give it the extra zing - brandy!

        2. re: DivaDog

          The Bresse Mushroom Soup in Greens is great stuff. It's worth the two steps of making mushroom broth first...

          1. re: DivaDog

            Love her risotto recipes as well as her stwes. Good stuff. Also a big fan of the Moosewood cookbook. Not fancy but comfy warm tasty food.

          2. I recently found a recipe for curried lentils on whfoods.org which tasted so good I've made it several times since. Some of the other ingredients include carrots, garlic, celery, kale, and diced tomatoes. Very tasty!

            2 Replies
            1. re: Phoebe

              That recipe is one of my favorites! So fast, easy to modify, and really healthy.

              1. re: Mmmonica

                I agree about it being fast and easy. I've also done a lot of different variations with whatever veggies I had on hand at the time.

            2. I love the Miso Glazed tempeh in the Esalen cookbook. Super yummy!

              1. One of my favorite recipes is the Otsu soba recipe from a restaurant called Pomelo in San Francisco. The trick to this dish is being patient when cooking the tofu. Make sure it browns nicely.

                Otsu

                Ginger-sesame dressing:
                zest of 1 lemon
                1 1/2 oz. cleaned ginger, thinly sliced
                1 T. granulated sugar
                3/4 t. cayenne
                3/4 t. salt
                1T. fresh lemon juice
                1/4 cup unseasoned rice vinegar
                1/3 cup soy sauce
                2 T. canola oil
                2 T. pure sesame oil

                In a food processor (or with mortar and pestle), combine lemon zest, ginger, sugar, cayenne, and salt and process to a smooth puree; add lemon juice, rice vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until well combined.

                Soba Noodle Salad:
                8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
                1/5 block (3 oz) firm tofu, cut to 1/2" cubes
                2 T. canola oil
                1 T. chopped cilantro
                1 scallion, green and white part, cleaned and thinly sliced
                1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
                Sprinkle sesame seeds + cilantro sprigs for garnish

                Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated; add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering; drain over paper towels; in a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2-3 oz dressing, toss well; arrange salad in center of large plate and top with fried tofu. Garnish with sesame seeds and cilantro sprigs.

                1 Reply
                1. re: Mmmonica

                  I have a question, what does 1 1/2 oz of ginger look like? I've tried converting it, but i'm just not sure. thanks for your help.

                  h