Vegetarian cooking

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ms Exced</div><div class="ubbcode-body">Jazz what about stir fry with snow peas sweet peppers etc with thia noodles with soy sauce or teriyaki w/ginger sauce. </div></div>

Hi Ms. Exced

I am sure I could try stir fry with a bunch of these things I guess it just never occurred to me - especially since half ah dem supm weh yuh name out mi nuh eat dem

but it's a good idea and easy enough to experiment with - thanks babes

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Gen</div><div class="ubbcode-body">a link that I knew of mi cant find. in the meantime try these

banana fritters
vegetable rundown (my small island friends don't usually mek rundown with meat dem usually just bwile dung the cokenat milk and then add in the yam etc)
red peas soup
pepper pot soup
ackee (yuh mek ackee yet fi dem )
pudding (cornmeal &amp; sweet potato)

mi see the grace veg soup mix I am guessing something can gwaan wid pumpkin, carrot and whole corn

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Jazz</div><div class="ubbcode-body">Thanks Genster!

Twiney - do you mean what do they have here?? think typical Indian food lots of Dahl and other types of beans with that similar soupy mixture (don;t know all the names)

DWL @ CB cho! </div></div> </div></div>

Gen weh de recipe dem deh???

I can figure out the soups so those are easy enough... but mi nuh have no idea how fe mek vegetable rundung...

Mi dear the few tin of ackee weh mi smuggle crass de border is very dear and precious to mi - mi don't have enough to distribute - sorry dat nah go pon de menu
dat is for our private enjoyment and mi ration it down to one tin per month fe mek it tretch

thanks for the suggestions dowe

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Stormmey1</div><div class="ubbcode-body">Steam cabbage and codfish/saltfish, this is my granmama recipe in jamaica i type it just like how she write it.

Ingredients:
1 big cabbage
1/2 lb. Saltfish (codfish)
2 tablespoon margarine
1 scotch bonnie pepper
2 piece a thyme
2 piece a garlic crush
2 or 3 small slices of a sweet green pepper
1 medium chopped up onion
Likkle black pepper
Salt to taste
1/4 cup water

Cooking Instructions:
Wash cabbage. Cut up cabbage leaves. Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes. pick up the saltfish to make small pieces. frysaltfish, onion, garlic, pepper, tyme in margarine. Add cut up cabbage water and stir. Cover saucepan and cook cabbage until tender. Add whole scotch bonnet pepper. Sprinkle with pepper and salt. Simmer then serve with pear (she mean avocado)

I type it just like how she write it </div></div>

THanks Stormms - I especially like this and I find the other one with the coconut milk intriguing as well - some really good suggestions

Thats why I can;t leave out this place no matter where I roam!

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ms Exced</div><div class="ubbcode-body">Hi Jazz

I went to Greek Restaurant and saw this on the menu, I tried it and it was so good.

Vegetarian Doimades

2 cups cook rice
2 large ripe tomatoes
Herbs of your choice, example basil(they had the pineapple flavor basil
garlic etc.
grape or lettuce leaves

Direction

Mix together cook rice and herbs
wrap in grape or lettuce leaf, yum yum

I tried it in the grape leave and oh goodness it was so good </div></div>

Somehow mi feel that things getting lef offa dis recipe
dem muss have supm fe mek the rice sort of sticky like...
and den weh dem do - tie up de leaf?

yuh know wah mek ah go google it \o/

oonu ah tek dis ting fe poppy show now enuh - cho!

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: St_Bess</div><div class="ubbcode-body">Cuban Black Bean &amp; Rice
--------------------------------------------
Ingredients

2 1/2 cup(s) water, divided
1 cup(s) uncooked white rice, long grain-variety
2 tsp olive oil
1 3/4 cup(s) (sliced) uncooked red onion(s), chopped, divided
1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)
1 1/2 Tbsp minced garlic
1 tsp ground cumin
1 tsp dried oregano
31 oz canned black beans, two 15.5 oz cans (undrained) (or you can cook your own beans from as you would when making rice and beans - you can add coconut milk too)
1 tsp table salt, or to taste
1 Tbsp red wine vinegar
2/3 cup(s) cilantro, fresh, chopped, divided
1 medium fresh lime(s), cut into 6 wedges

Instructions
In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.

Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.

To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

Notes
Sprinkle with salt before serving, if desired

NOTE: All of these recipes are courtesy of WEIGHT WATCHERS - You may add more olive oil or butter to these dishes as you will not be counting points.



</div></div>

I always wanted this recipe St. Bess!! Thank you!

I always figured that it was probly like stew peas - but I prefer to have something to work with the 1st time I try it.

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Twiney</div><div class="ubbcode-body">Jazz check out this link

http://lifemadedelicious.ca/Search.a...FWjhQgodBBMAcA </div></div>

What a great link Twines!!! Thank you - I am as we speak downloading some recipes for my shopping basket tomorrow - I see a vegetarian weekend in our future

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Twiney</div><div class="ubbcode-body">My sister makes jerk tofu, BBQ tofu/ Sweet &amp; sour tofu and vegetarian stew peas I know shi no have no recipe but I going make shi write down something for me... </div></div>

YEs that would be great!!! theoretically I know I should be able to do it but I just don;t know how to work with that tofu... it scares me

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ms Exced</div><div class="ubbcode-body">You can do stuff eggplant too with tomatoe, onion, herbs of your choice and top with cheese. </div></div>

OK so don;t know the first thing about eggplant and don't eat it... recipe???

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: CeaBee</div><div class="ubbcode-body">cheese <span style="text-decoration: line-through">and bacon</span> makes everything better

</div></div>

Thank you for the tip is true!

[Jazz]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Kia</div><div class="ubbcode-body">Jazz

This lady has some awesome ital recipes.. Send her a friend request her link </div></div>

OK thanks Kia - I was trying to subscribe to her public posts but somehow it wasn't working... will try again later

[Tulip]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Jazz</div><div class="ubbcode-body">Going supermarket tomorrow - ingredients are already on my list (aldowe hubby doan like cho cho - lets see if this will change his mind) </div></div>

I hope he likes it. Cheese will fix almost anything.

Don't like spinach? Grate some cheese on it. Can't stand cauliflower? Pour some cheese sauce over it. You get my point.

[Tulip]

Re: Vegetarian cooking

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Jazz</div><div class="ubbcode-body">****Waiting patiently for Tulip to wake up and go work and come back home and post the recipe**** </div></div>

Found it!

First - Never really thought about it before but it is French and not Italian.

Second - There are a lot of recipes out there, but I thought this one tasted better because many of the others just used a tomato paste base and were cooked stove-top, not baked.

<span style="font-weight: bold"> THOMAS KELLER'S RATATOUILLE </span>
Serves 4 to 6.

• 1/2 red pepper, seeds and ribs removed
• 1/2 yellow pepper, seeds and ribs removed
• 1/2 orange pepper, seeds and ribs removed
• 5 tbsp. extra-virgin olive oil, divided
• 1 1/2 tsp. minced garlic, divided
• 1/2 c. finely diced yellow onion
• 3 tomatoes (about 12 oz.), peeled, seeded and finely diced, juices reserved
• 1 sprig fresh thyme
• 1 sprig flat-leaf parsley
• 1/2 bay leaf
• 1 zucchini (4 to 5 oz.) sliced in 1/16-in. rounds
• 1 Japanese eggplant (4 to 5 oz.), sliced into 1/16-in. rounds
• 1 yellow squash (4 to 5 oz. ), sliced into 1/16-in. rounds
• 4 Roma tomatoes, sliced into 1/16-in. rounds
• 1/8 tsp. dried thyme leaves (I did about 1/2 tsp by accident and it was good!)
• 1 tsp. balsamic vinegar
• Salt and freshly ground black pepper

Directions

Heat the oven to 450 degrees. Place the peppers cut side down on a foil-lined sheet. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

Combine 2 tablespoons olive oil, 1 teaspoon garlic and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add the tomatoes, their juices, fresh thyme, parsley and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes. Do not brown.

Add peppers and simmer to soften them. Season to taste with salt and discard herbs. Reserve 1 tablespoon of the mixture and spread remainder in bottom of an 8-inch skillet.

Reduce the heat in the oven to 275 degrees.

Down the center of the skillet arrange a strip of alternating slices of zucchini, eggplant, yellow squash and Roma tomatoes, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled. (It's a little confusing, just arrange them artfully with a good amount of overlap, with the center of the pile being mounded up a bit higher)

Mix 1/2 teaspoon minced garlic, the dried thyme, 2 teaspoons olive oil in bowl and season with salt and pepper to taste. Sprinkle over the vegetables.

Cover pan with foil and seal well. Bake until vegetables are tender, about 2 hours. Uncover and bake for 30 minutes more.

For the final topping combine the reserved tablespoon of sauce with the remaining 1 tablespoon oil, the vinegar, and salt and pepper to taste in a bowl. Drizzle around plate. Serve hot.