Nake-id and vegetarian contest

Interlacements Rick Rack, 1,100 yards

We're confirmed omnivores over here. But in a self-righteous attempt to eat more lightly on the earth, we've been dining on more vegetarian fare. It's a good time of year to do it with everything springing gloriously to life.

Problem is: I'm getting pretty sick of stir-fried tofu.

I'm offering the above skein--1,100 gorgeously dyed yards of textured rayon, 100% vegan, dyed in Colorado and perfect for a feather-and-fan shawl--if I get 30 recommendations and links for good vegetarian recipes by June 1. The drawing will be blind, but priority may be granted for meals that don't incapacitate Ms. Nake-id's sensitive gastro-intenstinal tract.

May the best vegetable win!

Comments (7) -

May 19. 2009 11:05


I'm not really a cook.  But I have a recipe.

1 bag carrots
1 stalk of celery
Chop.  Eat.  Digest.

Hope you like it!  

Christie |

May 19. 2009 14:54


I'm going to send you off to a couple of vegan recipe websites:

1. Rachel's recipe box -- and I love this rice pudding recipe! (not all her recipes are vegan, but her desserts are amazing, and gluten-free!)

2. Vegan ice cream paradise --

Gladys |

May 19. 2009 16:46


Hi! Here is a link to a great bean and barley soup...throw ingredients in a slow cooker in the morning and have a fabulously tasty and hearty soup for dinner:

Take care, John

John |

May 21. 2009 09:16


I hope it's not cheating if I provide a link to 50 meatless meals at one time.   My sister's twins are vegetarians so I keep an eye out.

theresa |

May 21. 2009 15:26


I love the vegetarian lasagna or the moussaka!

email me and I'll give you some recipes.  You should talk to Kelly, too, she's been a vegetarian for about several years now!

5elementknitr |

May 22. 2009 12:22


Never never never put hot peppers in the blender - you will have to evacuate quickly.

Here's another recipe for you...
Grilled Veggie & Tofu Stack with Balsamic and Mint

    * 1/3 cup balsamic vinegar
    * 2 garlic cloves, minced
    * 2/3 cup olive oil
    * 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
    * 1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
    * 1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
    * 1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
    * 1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
    * 4 3-inch-diameter portobello or shiitake mushrooms, stems removed
    * 1 small head of radicchio, quartered through root end

Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.

Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.

Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.

Stack tofu and vegetables on plates. Garnish with mint sprigs and serve

theresa |

May 22. 2009 12:24


I was a veg-head for 25 years.  Then, while living in Norway, I tasted moose.  Floodgates opened and I haven't looked back since.  I have an entire library of vegetarian cookbooks, but one recipe off the top of my head is from a very old cookbook, "The Bon Appetit Dinner Party Cookbook."  The recipe is called, Springtime Spaghettini and I think it has enough heft for M to feel virtuous and sated at the same time.  Serve it with a nice crusty bread and a side green salad.  Here goes:

1 lb. angel hair pasta
1/2 C finely grated parmesan or romano cheese
1 C cream (can substitute whole milk, or some combination of milk/cream)

1/3 C Fresh dill, chopped fine
1-2 small yellow squash - julienned
1-2 small zuchinni squash - julienned
1 red bell pepper - julienned
1-2 cloves garlic, chopped fine
2-3 T butter (not oil)

In a large wok, melt the butter and saute the garlic.  Add red pepper strips and saute about one minute, then add the two squashes and continue to cook until you feel the squash is almost done. Salt to taste. Add cream and dill and heat mixture until very warm but not to a boil.

Meanwhile, cook pasta al dente, strain it and have ready to add to wok when vegetables and cream are finished.

Over low heat, begin adding cooked pasta to the cream and vegetable mixture, working fairly quickly to incorporate the pasta in batches until it is well mixed and the pasta is evenly coated with the cream mixture.

Sprinkle cheese and continue to mix together over very low heat.  When cheese has melted, remove from heat and serve. (You may also wish to add more salt at this point. I know the cheese should have enough in it to suffice, but this recipe seems to take more salt than you would think necessary.)  

Can be prepared in advance and served at room temperature.  The flavors are often better the second day.  If reheating in the  microwave, add a little milk before heating.

That's it.  Bon apetit!

threadingwater |

Comments are closed