#eatyourveggies

[Thread] As promised, some of my favorite vegetarian and vegan recipes! Starting off with one of my favorites, #CowboyHotPot! This recipe does call for #SmokedCheese, but there are smoked vegan cheeses out there. And this is the kind of recipe that would work well with a vegan cheese, as far as texture goes. But the smoked flavor is key (as is the BBQ spice).

Cowboy Hot Pot

Serves 4-6

1 onion sliced 1 red pepper, sliced 1 sweet potato (or 2 carrots) sliced (We use sweet potatoes) 3 tbsp sunflower oil (or olive oil) 4 oz chopped broccoli (we use a bit more) (Could also substitute green beans) 4 oz mushrooms 1 14 oz vegetarian baked beans 1 7 oz can of corn 1 tbsp tomato paste (we use a tube of it instead of opening a can) 1 tsp barbecue spice seasoning (or make your own) 4 oz smoked Gouda or Edam cheese (we use smoked Gouda), cubed 1 lb potatoes, thinly sliced 2 tbsp butter, melted (or olive oil) salt and pepper

1. Fry the onion, pepper and sweet potato (or carrots) gently in the oil until softened, but not browed.

2. Add the broccoli, baked beans, corn (and liquid), tomato paste, and BBQ spice seasoning. Bring to a boil, then simmer for 5 minutes.

3. Transfer the vegetables to a shallow ovenproof dish, then scatter with the cubed cheese.

4. Cover the vegetable and cheese mixture with the sliced potato, brush with butter, season and then bake at 375 F for 30-40 minutes until golden brown on top and the potatoes are cooked.

Adapted from "The Ultimate Vegetarian Cookbook" by Roz Denny, 1994.

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Shepherdess Pie (#Vegan)

"A no-meat version of the timeless classic"

Serves 6-8

2 lbs potatoes 3 tbsp olive oil salt and pepper 1 large onion, chopped 1 large green pepper, chopped (we use red pepper) 2 carrots, coarsely grated 2 garlic cloves 3 tbsp sunflower oil (or olive oil) 4 oz mushrooms, chopped 2 14-oz cans of adzuki beans (or other beans -- we've used red kidney and black beans) 2-1/2 cups veggie stock 1 tsp yeast extract (optional) 2 bay leaves 1 tsp dried mixed herbs (we use Italian seasoning) Dried breadcrumbs or chopped nuts (we use walnuts)

1. Boil the potatoes in the skins until tender, then drain, reserving a little of the liquid to moisten them.

2. Peel the potatoes and mash them well, mixing in the olive oil and seasoning.

3. Gently fry the onion, pepper, carrots and garlic in the sunflower oil (or olive oil) for about 5 minutes until they are soft.

4. Stir in the mushrooms and beans and cook for a further 2 minutes, then add the stock, yeast extract, bay leaves and mixed herbs. Simmer for 15 minutes.

5. Remove the bay leaves and empty the vegetables into a shallow, ovenproof dish. Spoon on the potatoes in dollops, and sprinkle over the breadcrumbs or nuts. Broil until golden brown.

Adapted from "The Ultimate Vegetarian Cookbook" by Roz Denny, 1994.

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This recipe was concocted by myself and a room-mate who was on a macrobiotic diet. Very nourishing and one of my favorite comfort foods!

Lentil Soup with Kombo Seaweed

The most expensive ingredient in this soup is the seaweed, but if kept dry, a package of dried Maine Sea Vegetables lasts a long time. Doesn't have to be Kombu -- I've used other seaweeds successfully. Other than the initial Seaweed investment, this stuff is cheap, filling and has gotten me through many a fallow period during my Boston days.

Macrobiotic Lentil Soup

8 oz lentils 6 inch (15 cm) strip of kombu seaweed (or any other seaweed) 2 onions, diced 2 pints water (or more if needed) 1 stalk celery, sliced 1 lb carrots, diced Pinch of sea salt or 1 tablespoon tamari/shoyu soya sauce

1. Rinse the lentils.

2. Place the kombu (or other seaweed) on the bottom of a heavy soup pot and cover with the onion, lentils and water.

3. Cover and bring to the boil then reduce the heat and simmer for 40 minutes.

4. After 20 minutes add the remaining vegetables and the seasoning.

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This is more of my cup of tea these days. I love Indian and Moroccan spices!

Rice and Red Lentil Stew with Cauliflower and Peas

Makes 4-6 servings

Ingredients:

1 Tablespoon vegetable oil 2 large leeks (white and tender green), well-rinsed and sliced

1 1/2 teaspoon ground coriander 1 1/2 teaspoon ground cumin 1 1/2 teaspoon dry mustard 1 teaspoon turmeric 1/4 teaspoon cayenne

3/4 cup (6 ounces) long-grain white rice (we used brown rice) 4 1/2 cup (40 ounces) water Salt to taste

1/2 cup (4 ounces) red lentils or brown (we used brown, since it takes longer to cook, as does the brown rice)

1/2 medium head of cauliflower, cut into 1-inch florets 1/2 cup (4 ounces) fresh or frozen peas 2 Tablespoon butter (optional, and not vegan)

1. In a medium stew pot, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

2. Add the rice, salt, and 4 1/2 cups of water. Bring to boil over high heat. Stir in the lentils. Reduce heat to medium, cover, and cook until the rice and lentils are just tender, about 20 minutes for red lentils and white rice, 35 minutes if you are using brown lentils and brown rice.

3. Add the cauliflower, raise the heat to high, and continue to cook, covered, stirring occasionally for 5 minutes. Add the peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add butter (optional), stirring until it melts. Serve hot in bowls.

An adaption of Yamuna Devi's "The Art of Indian Vegetarian Cooking".

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This doesn't need to be puréed, but it can be. The original recipe calls for chicken stock, but vegetable stock works just fine! The original recipe calls for butter, but any vegetable oil can be used (since it's just for sautéing). A warm and nourishing soup for cold days!

Carrot Ginger Soup (can be made as a vegan version)

Serves 4-5

Ingredients

3 Tbsp unsalted butter
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Method:

1. Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2. Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

3. Remove the strips of orange zest and discard.

4. Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Add more salt to taste.

Garnish with chopped chives, parsley, or fennel fronds (I prefer parsley or cilantro).

Freezes well! Great to make lunch-sized portions!

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Here is a vegetarian version of one my favorite dishes - Hungarian Goulash! I would definitely add chickpeas or lentils as a needed protein in this dish... Not sure where I found it from...

If one is vegan, omit the sour cream (yogurt). Makes 2 generous portions...

Vegetarian Hungarian Goulash

Ingredients: 1 tbsp Sunflower oil 1 large white/yellow onion, chopped 1 carrot, diced 1 large potato, diced 1 stalk of celery, diced 1 green pepper, cut into rounds (the long ones, also known as banana peppers) 1 tsp caraway seeds, crushed lightly few black peppercorns, crushed lightly 1 bay leaf 3 tbsp Sweet Paprika (preferably the Hungarian variety) Salt, to taste 1 tsp sour cream (or yogurt), optional

Method:

1. Heat the oil in a heavy bottom pot. Add the onions and sauté on medium heat until starts getting brown.

2. Once the onions are browned, take them off the heat and add the paprika. This is important because we do not want the paprika to burn.

3. Add the vegetables and the spices and salt to taste. Mix well and put it back on the hob.

4. Cover with water, put the lid on and simmer on low heat.

5. Keep checking on the Goulash and stirring from time to time.

6. Once the vegetables are well cooked, adjust the consistency by adding the water as required.

7. Garnish with a dollop of sour cream and serve with some bread (preferably sourdough) to dunk into the Goulash.

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