Vegetarian Main Dishes

[Csara]

I found some interesting looking recipes while searching for vegetarian main dishes and thought anyone that is interested can participate in exchanging more vegetarian recipes.

Here is one for Greek Lasagne. I think it looks pretty good and plan on trying it sometime soon. I will let you know how it is.

Recipe: Greek Lasagna

A light, vegan lasagna made with artichokes, eggplant, and lemons.

Yield 8-10 servings
Time 2 hours
Tools steamer OR large pot with metal colander fitted over it and lid
large frying pan with lid
wooden spoon
large bowl
large saucepan
2 small frying pans or saucepan, 1 non-reactive
grater
whisk
food processor
8x12x2.5 inch non-reactive baking dish
aluminum foil

Ingredients 4-6 artichokes, trimmed
1 eggplant, cubed
2 T olive oil
large red onion, chopped
2 carrots, diced
1 c tomato sauce
salt and pepper
8 oz lasagna noodles
3 c chickpeas, soaked and cooked or canned
3 cloves garlic
2 T cornstarch
1/3 c parsley
1½ c vegetable stock
½ c dry white wine
1 T tomato paste
1 lemon
4 t flour
1 c bread crumbs

Directions There are four main ingredients for this lasagna: vegetable mixture, lemon sauce, noodles, and chickpea mixture. They are numbered here to help you stay organized.
1. Boil a large pot of water over high heat. Add artichokes, bring to a boil, lower heat to medium, and simmer for 30-40 minutes, until tender and a tugged leaf comes off easily. Remove the leaves (reserve to eat separately) and choke so that you're left with the artichoke hearts - set aside.

Meanwhile, bring water to boil in the steamer, add eggplant to basket, cover, and steam for about 6 minutes, until just tender. Set aside in a bowl.

Heat 1 T oil in frying pan over medium heat. Sauté the onion about 4 minutes, until translucent. Add carrots, cook 3 minutes, cover, slower heat, and cook for 5 more minutes.

Combine artichokes, eggplant, onion/carrot mixture, tomato sauce, salt, and pepper. Set aside.

2. Meanwhile, in the small saucepan, combine stock, wine, and tomato paste and bring to a boil. Reduce heat, half cover, and let simmer for 10 minutes.

Grate the lemon skin for zest and juice the lemons (discard seeds).

Heat remaining T olive oil in non-reactive saucepan and whisk in the flour. Cook for 2 minutes, then whisk in stock mixture, lemon juice, and lemon zest. Cook for 1 minute, whisking constantly.

3. Meanwhile, cook the lasagna noodles in boiling water.

4. Drain the chickpeas and reserve the liquid. Place chickpeas, garlic, and cornstarch in the food processor and process until smooth. Add enough liquid to make mixture creamy and spreadable - ¼-½ c or so. Add parsley and pulse until finely chopped.

Preheat oven to 375.

Put a few T of lemon sauce into baking dish and arrange a layer of noodles on top. Spread with half the vegetable filling and press it down lightly. Add another layer of noodles, then all of the chickpea purée, the remaining vegetable mixture, and another layer of noodles. Pour the rest of the lemon juice over the top and cover tightly with aluminum foil.

Bake until very hot, about 50-60 minutes. Uncover and sprinkle with bread crumbs. Turn the heat up to 500 and bake until bread crumbs are brown, 7-10 minutes. Let stand for 10 minutes, then serve.

Notes There are a lot of steps to this recipe; you might find it easier to do some things, such as the artichokes, lemon sauce, and chickpea mixture, beforehand.
Adapted from Crescent Dragonwagon's Passionate Vegetarian, in which it's called Fresh Artichoke-Eggplant Lasagna with Lemon Sauce.

[Csara]

Jana - (if you are reading this)

Can I have your falafel recipe please?

[meliz]

Mmmm... looks good C. And I eagerly await the falafel recipe too, as I just use kits which are OK, but not the greatest.

This recipe is great... not vegan but meatless at least. I prefer black beans. I also add chicken sometimes and/or a can of corn.

Enchilada Bake
1 can (16 ounces) beans, drained (black beans, pinto beans, etc.)
1/2 cup chopped onions
1 clove garlic, minced
1/2 can mushrooms
1/2 cup chopped bell pepper
1 can (14 ounces) Tomatoes
1 tablespoon chili powder
1 teaspoon cumin, ground
1/2 cup red wine
8 tortillas
1/4 cup mozzarella, shredded
1/2 cup ricotta cheese
1/4 cup yogurt
6 black olives

Slice mushrooms. Chop green pepper. Saute onion, garlic, mushrooms, and pepper. Add beans, tomatoes, spices, and wine. Simmer gently 30 minutes. Preheat oven to 350. Mix ricotta and yogurt. In oiled 1-1/2-qt casserole, layer tortillas, sauce, cheese, and cheese-yogurt mixture. Repeat until all ingredients are used, ending with layer of sauce. Top with cheese-yogurt mixture and black olives. Bake 15-20 minutes.
Serves 8.

[Csara]

looks good, Meliz.

here's a recipe for Tzatziki (I LOVE THIS STUFF) that would probably be good with the falafel. I've used the kits before too and they aren't so great.

Recipe: Tzatziki - Cucumber Dip/Sauce

A quick, simple, and very refreshing dip or sandwich topping.

Yield 2 cups
Time 20 minutes
Tools knife
spoon
bowl
wooden spoon

Ingredients 1 large cucumber
½ t salt
2 cloves garlic, minced
2 t fresh mint, diced
2 t fresh dill, diced
1¾ c plain yogurt
2 t lemon juice
1 T olive oil

Directions Peel the cucumber, cut it in half lengthwise, and scrape out the seeds with a spoon. Dice the cucumber, sprinkle with salt, and let sit for 10 minutes, then drain.
Add the garlic, mint, dill, and yogurt. Mix well, then stir in the remaining ingredients.

Notes This sauce/dip is traditionally served with gyros, but can be served alongside other dips with a selection of vegetables, breads, and/or crackers. It's also very nice when served alongside very spicy dishes - a way to refresh your palate before you go back for more.

[Sexy Strawberry]

Yummy! Great recipes. I really like tzatziki too, it tastes great with falafel or kebabs. I've just had dinner and I'm getting hungry again :(

[jana]

Oooh, YUM! Great thread, C! :D

I definitely agree; boxed falafel mix is NOT as good as the real stuff! Here's my falafel recipe:

Ingredients:
1 cup dried chick peas, soaked overnight and drained well (never use canned; they make too much of a mess)
1 teaspoon salt
2 tablespoons finely chopped parsley
1 teaspoon ground coriander
salt and pepper to taste
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1/2 cup onion, finely chopped
1 teaspoon cumin seeds, roasted
1/2 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon lemon juice
whole wheat flour (optional)
oil for frying (I use olive)

Directions:
1. Process chick peas, baking soda, salt and pepper in food processor until it reaches the texture of coarse meal.

2. In a large bowl, combine ground chickpeas with onions, parsley, cumin, coriander, garlic, lemon juice and cayenne. Mix gently with a fork. This mixture should be loose and crumbly.

3. Form into small balls. If you like, you can flatten them into patties. Adding whole wheat flour will help bind everything together; I have no idea how much I add...maybe 2/3 of a cup? I just keep adding flour (a little at a time) and squishing & rolling the chickpea mixture until it holds its shape pretty well.

4. Lightly fry the balls or patties on medium heat until they are brown on both sides. If you want to avoid the oil, I've had pretty good luck cooking patties in a dry frying pan, although they definitely taste better fried. I've never tried to bake them, but that might work okay, too.

5. Drain well on paper towels, and serve hot in pita bread with cucumber, tomatoes, alfalfa sprouts and plain yogurt or tzatziki sauce.

[Turtleheadfred]

Y'all are making me hungry!

C - please let me know how you like that lasagna... I'd like to make it - but you be the guinea pig first!!! :feed:

[meliz]

Oh, thanks Jana. That looks great. You've given me Saturday night dinner!:)

[jana]

:thumb2: Hope you like it, Meliz!

[jana]

Here are some Thai recipes I came across in this month's Martha Stewart Living...I haven't tried them yet, but they sound so good! They have fish sauce, so they're not officially veg, but I'll either omit it or substitute something else.

Thai Green Curry with Tofu & Vegetables

From Martha Stewart Living, January 2005, p.127. Serves 2 to 4. Curry Paste makes 1 1/2 cups.

Green Curry Paste Ingredients:
2 cups fresh cilantro, leaves & stems coarsely chopped
2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced
1/3 cup fresh Thai or regular basil leaves
5 scallions, white & pale-green parts only, chopped
1/3 cup fresh lime juice (about 2 limes)
2 fresh green Thai chiles, chopped
1 tablespoon plus 1 teaspoon fresh ginger, finely grated
2 cloves garlic, chopped
2 fresh or frozen kaffir lime leaves (optional)
1 teaspoon coarse salt

Green Curry Paste Directions:
1. Blend all ingredients in a blender until smooth.
2. Store in airtight container in refrigerator for up to 3 days; in freezer, up to 3 weeks.

Ingredients:
2 tablespoons vegetable oil
4 cloves garlic, minced
3 tablespoons Green Curry Paste (recipe above)
8 ounces green beans or Chinese long beans, cut into 1 1/2" pieces
2 medium zucchini, cut into 1/2" by 2" sticks
3/4 cup vegetable stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
1 package (14oz.) extra-firm tofu, cut into 3/4" cubes
4 cups cooked jasmine or basmati rice

Directions:
1. Heat oil in large saute pan over medium heat until hot but not smoking. Add garlic and cook until just brown.
2. Add curry paste; cook until fragrant, about 1 minute.
3. Add green beans and zucchini, cook 5 minutes until they start to soften.
4. Stir in stock, coconut milk and lime leaves. Bring to a simmer and cook until liquid is slightly thickened, about 6 minutes.
5. Stir in fish sauce, sugar and lime juice; simmer 1 minute.
6. Stir in the tofu and reduce heat to medium-low. Cover and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice.

---------------------------------------------------
Thai Red Curry Paste

From Martha Stewart Living, January 2005, p.127. Makes 1 cup. If you can't find bunches of cilantro with the roots attached, cilantro stems can be used instead.; coarsely chop the tender parts of 16 stems.

Ingredients:
10 small dried red chiles
5 tablespoons boiling water
5 cloves garlic, coarsely chopped
1 cup chopped shallots (about 8oz)
1 fresh lemongrass stalk, bottom 2" only, thinly sliced
1 2" piece fresh galangal or ginger, sliced
8 fresh cilantro roots, washed well & coarsely chopped
1/4 teaspoon Asian shrimp paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon paprika
freshly ground pepper

Directions:
1. Soak chiles in boiling water until soft, about 1 hour.
2. Blend chiles, soaking liquid, and remaining ingredients in blender until smooth.
3. Store in airtight container in refrigerator up to 1 week; frozen, up to 1 month.

Substitute for Green Curry Paste in other recipe; toss 6 ounces cooked wide rice noodles in sauce.

[jana]

From The Vegetarian Mother's Cookbook (http://www.amazon.com/exec/obidos/tg/detail/-/0972469060/qid=1111550726/sr=8-1/ref=pd_csp_1/103-9566340-7875008?v=glance&s=books&n=507846) by Cathe Olson.

Tortilla Soup

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 cups cooked pinto beans
2 cups cooked white beans
2 cups cooked black beans
4 1/2 cups water
2 cups or 1 (15-oz) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 tablespoon miso
1 tablespoon tahini
2 teaspoons nutritional yeast flakes (optional)
1/2 teaspoon Tabasco sauce or to taste
sea salt, if necessary
tortilla chips

Additional toppings:
minced fresh cilantro
sliced black olives
shredded Jack cheese

Directions:
1. Heat oil in large soup pot over medium-low heat. Add onion and cook 10 minutes without stirring so they brown.

2. Stir in garlic. Add beans, water, tomatoes, cumin, oregano, and chili powder. Heat until soup starts to boil.

3. Reduce heat and simmer uncovered about 30 minutes to let flavors combine.

4. Remove 2 cups of soup and place in blender with miso and tahini. Puree and return to soup.

5. Add Tabasco and sea salt to taste.

6. To serve, ladle soup into bowls. Insert tortilla chips into soup around edges of bowl. Top with cilantro, olives, and/or cheese if desired.

[meliz]

Had this at a dinner party last week... it was SOOOOO good! Not at all like a chile I have ever had, but really really tastey, especially with a side of rice. Oh, and beware the booze! Tho I suspect alcohol gets evaporated in the cooking.:)

1 whole block firm tofu (in saltwater), cut into small cubes
1 bottle of beer OR 1 glass red wine
1 shot tequila or scotch
5 cloves garlic
1 can red kidney beans
1 can fava beans (w/ or without tomato sauce)
6 cups beef/chicken/veg stock (OXO works fine)
1 cup flour OR quaker oats
1/2 cup chile powder
3-5 finely chopped jalepeno peppers (replace w/ habeneros for more heat)
2 tbsp cumin
2 tbsp oregano
1 tsp salt
2 tbsp black pepper
2 tbsps molasses

Brown tofu in olive oil. Add garlic. Add beer/wine and scotch/tequila. Add mixture of flour/oats and chile powder. Add molasses, then spices. Add hot peppers, then broth and beans. Slow boil for 1/2 hour, stiring often. SImmer over low heat until desired consistence. Cool to room temp, and refidgerate over neat. Serve reheated.

[jana]

I'm trying this one this week:

Pasta with Chickpeas and Garlic Sauce
Source: Jan/Feb. Cooking Light, p.180. Serves 4.

Ingredients:
2 teaspoons olive oil
2 cloves garlic, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 15.5-ounce can chickpeas, rinsed and drained
1 14-ounce can vegetable broth
1 1/2 cups (6oz) uncooked shell pasta
1/2 cup grape tomatoes, halved
2 cloves garlic, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano

Directions:
1. Heat oil in medium saucepan over medium heat. Add crushed garlic; saute 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes.

2. Boil pasta while garlic mixture simmers; drain pasta.

3. Process chickpea mixture until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley ad lemon juice; toss well. Sprinkle with cheese before serving.

[Csara]

mmm, that looks great Jana. I think I'm going to try that one next week for sure!

[jana]

Leek and Bean Hash with Cilantro Mojo

From Paul Gayler's Ultimate Vegetarian Cookbook (http://www.amazon.com/exec/obidos/tg/detail/-/0789441845/qid=1111885937/sr=8-1/ref=sr_8_xs_ap_i1_xgl14/103-9566340-7875008?v=glance&s=books&n=507846), p.142. Serves 4.

Hash Ingredients:
1 pound large baking potatoes, baked in their skins
4 tablespoons olive oil
4 medium leeks, washed and shredded
1 clove garlic, crushed
3/4 cup red kidney beans, soaked overnight and cooked
1/2 teaspoon ground coriander
2 ounces cheddar cheese
salt and freshly ground pepper
freshly grated nutmeg
1 egg, beaten
1 tablespoon cornstarch
fresh cilantro leaves, to garnish

Mojo Ingredients:
4 tablespoons chopped fresh cilantro
3/4 pound ripe yellow tomatoes, chopped
1 small red onion, chopped
1 green chili, seeded and chopped
1 tablespoon red wine vinegar
1 tablespoon lime juice

Directions:
1. Combine all mojo ingredients in non-metal bowl; cover and refrigerate until needed.

2. Remove and discard skins from potatoes. Mash potato flesh with fork.

3. In a skillet, heat 2 tablespoons oil over medium heat; saute leeks and garlic for 5 minutes or until soft and lighly browned. Add beans and cook 2-3 minutes.

4. Remove from heat and transfer to a medium bowl. Add potoato, coriander, and cheddar cheese. Season to taste with salt, pepper and nutmeg.

5. Add egg and cornstarch. Mix until well combined. Cover and chill for 30 minutes.

6. Form chilled mixture into 8 equal patties. Cook in remaining 2 tablespoons oil over high heat until golden brown (about 6 minutes). Top with mojo and garnish with fresh cilantro leaves.