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The Vegetarian & Vegan Thread
- Thread starter Bonchic
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Elegance.Is.Refusal.
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^^^ i love rissotto i usually throw all the vegetables i have in it! since they taste better in rissotto then on their own and its lovely and filling
Bonchic said:I bought a tofurkey at whole foods last night!!Actually my mom bought it
Can't wait to try it out come thanksgiving
Now I just need to browse online for a good recipe
Did you buy the tofurkey alone or the box with all of the other stuff in it?
lostinemotion
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I thought I was a vegetarian..lol
Well, I eat fish and some dairy like cheese, but not really milk. I eat salmon for the fatty acids and lots of vegetables, because I like the taste of them. Ever since I was little, I just detested meats and especially on a bone. I don't eat eggs though, but mostly because they make my stomach hurt.
Well, I eat fish and some dairy like cheese, but not really milk. I eat salmon for the fatty acids and lots of vegetables, because I like the taste of them. Ever since I was little, I just detested meats and especially on a bone. I don't eat eggs though, but mostly because they make my stomach hurt.
lostinemotion
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Anyhow. I have a recipe if you see any acorn squash out there.
Just cut the top off and empty out the seeds, add a little butter, salt, cinnamon, a dash of heavy cream and parmesan cheese sprinkled and broil it. It cooks pretty quick considering how hard it seems. It is SOOO good and full of b vitamins. It makes me feel relaxed.
Just cut the top off and empty out the seeds, add a little butter, salt, cinnamon, a dash of heavy cream and parmesan cheese sprinkled and broil it. It cooks pretty quick considering how hard it seems. It is SOOO good and full of b vitamins. It makes me feel relaxed.
lostinemotion
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it works better on butternut squash if you have it, just chop it up into cubes. It is soooo good!
Bonchic said:I bought the smallest one, there was a larger one and a smaller one so I just got it.
lostinemotion that sounds delicious I will have to try it sometime
If you didn't get the gravy that they sell to go with the tofurkey, I recommend going back and getting some. Either that or if you have a vegetarian gravy recipe. I think that the tofurkey can tend to get a little bit dry and it tastes pretty good with some sauce to compliment the delicious stuffing.
I'm getting hungry again just thinking about it. That's it - - I'm going to Whole Foods tonight to get one for a pre-Thanksgiving delight!
Meg said:^
you are hilarious marcy! I found a place in london that carries tofurkey but can't be bothered to go all the way to westbourne grove for it. maybe next weekend!
I'm just hungry all the time. I must have a sweet tooth and a savory tooth!
Y'all really like tofurkey? I've never had it, but if I'm feeling brave, I might give it a go this year. Having said that, I'm a big old scaredy cat, so I probably won't give it a go. But if I weren't such a chicken, I'd definitely eat the fake turkey.
With 32 teeth, there's room for all kinds!
With 32 teeth, there's room for all kinds!
lostinemotion
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I never knew you could do that. The only risotto I ever tried was made from a box :-(Elegance.Is.Refusal. said:^^^ i love rissotto i usually throw all the vegetables i have in it! since they taste better in rissotto then on their own and its lovely and filling
My risotto,always gets hard and not really soft if you bite through. Any tips?
I've never made risotto before but I think the trick with risotto is to cook it slowly so as to give it time to absorb the liquid in which it is cooking in. I have a recipe for a pumpkin and spinach risotto that sounds so delish!!
Kaatje_engelberg
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hi,
lovely ideas! i'm a vegetarian for almost two years now,
and i can't wait till i have my own kitchen. I'm a student and have to cook in my room, so i don't put much effort in it.
Mainly a junkfood veggie
But these posts really got me inspired...
Think i'm going shopping tomorrow, maybe buy a pan.
Kaat
lovely ideas! i'm a vegetarian for almost two years now,
and i can't wait till i have my own kitchen. I'm a student and have to cook in my room, so i don't put much effort in it.
Mainly a junkfood veggie
But these posts really got me inspired...
Think i'm going shopping tomorrow, maybe buy a pan.
Kaat
QuirkyCool
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marcy248 said:
There are won-der-ful risotto recipes in "The Naked Chef" by Jamie Oliver
. And you can modify them any way you like
. It's very easy to make,but using fresh herbs and some wine,etc really does make a difference.Oh good luck Kaatje...are you Dutch/Belgian? LOL.
fashionista-ta
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Risotto is totally easy ... you don't really need a recipe.
It's best to use proper rice (arborio). I use a 2.5 quart saucepan (medium size), turn on the heat (med), throw in some butter. Saute your long-cooking veggies (onion, celery, carrot, mushroom but not things like asparagus) and rice in the butter for a bit. I like to dice vegetables for risotto nice and small. When things start to get toasty, start adding broth (chicken or veggie). Kind of add it to where you can see it, kinda up to the rice's "neck." Then stir every so often till most of the liquid is absorbed. Then add more (it should sizzle). (If your risotto is hard, that's because you didn't do this step enough.) Cook to the consistency you prefer. It should be a bit al dente, but what's most important is that it be to the taste of the people eating it
When it's getting close, correct the seasoning and add anything quick-cooking. I generally put celery (oh, and always the leaves and heart, that's the best part) at the beginning, which has alot of sodium--sometimes the rice already has so much flavor I don't need to add salt. I always add freshly-cracked black pepper. You can also add more butter to taste at this stage for a bit more richness.
Make your salad and rock and roll B) A great and very satisfying meatless meal.
It's best to use proper rice (arborio). I use a 2.5 quart saucepan (medium size), turn on the heat (med), throw in some butter. Saute your long-cooking veggies (onion, celery, carrot, mushroom but not things like asparagus) and rice in the butter for a bit. I like to dice vegetables for risotto nice and small. When things start to get toasty, start adding broth (chicken or veggie). Kind of add it to where you can see it, kinda up to the rice's "neck." Then stir every so often till most of the liquid is absorbed. Then add more (it should sizzle). (If your risotto is hard, that's because you didn't do this step enough.) Cook to the consistency you prefer. It should be a bit al dente, but what's most important is that it be to the taste of the people eating it
When it's getting close, correct the seasoning and add anything quick-cooking. I generally put celery (oh, and always the leaves and heart, that's the best part) at the beginning, which has alot of sodium--sometimes the rice already has so much flavor I don't need to add salt. I always add freshly-cracked black pepper. You can also add more butter to taste at this stage for a bit more richness.Make your salad and rock and roll B) A great and very satisfying meatless meal.
