Save a cow, share vegetarian recipes please!

[Whateverist]

Oh for gawdsake, don't tell me you're a vegetarian?  My best friend in high school used to argue that if God didn't want us to eat them He'd never have made animals out of meat.  (Would have used the special stuff we're made of I guess.)

The only rationale I can get behind for going veggie is the that there are so many of we humans on the planet that eating lower on the food chain is the least we can do for the rest of the animal kingdom.  

I do make a world class Gazpacho with no meat if you like tomatoes and cold soup in the summer.  Let me know and I'll give you the latest version.

[rado84]

I'm a carnivorous, so I can't help you with vegan recipes. The only things I can cook (without the need to call the fire department) is a vegetarian salad (my own version) and a cold summer soup which in my country is called "tarrator" (it contains yoghurt and cucumbers). If you're interested in the salad, I can share the "recipe" with you.

[robvalue]

Pyrhho: I'm pretty sure Kitan was being ironic and displaying some of the "arguments" I was alluding to. I hope so, anyway

[Catholic_Lady]

I do make a world class Gazpacho with no meat if you like tomatoes and cold soup in the summer.  Let me know and I'll give you the latest version.

Yes please!

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I'm a carnivorous, so I can't help you with vegan recipes. The only things I can cook (without the need to call the fire department) is a vegetarian salad (my own version) and a cold summer soup which in my country is called "tarrator" (it contains yoghurt and cucumbers). If you're interested in the salad, I can share the "recipe" with you.

Hahahaha, send it my way!

[Whateverist]

Here you go, Cath-y,    

Gazpacho (scale it down unless you want to feed an army and still have left overs):

6 pounds of Roma (or whatever looks good) tomatoes, blendered;
1.5 cups of good quality, cold pressed olive oil;
0.5 cups red wine vinegar;
0.25 c aged balsamic vinegar;
3 jalapeno peppers, finely diced;
3 medium yellow bell peppers, rubbed in olive oil and grilled, then chopped;
2 cucumbers, one blendered and one chopped;
3 ears of sweet white corn about half cooked, then cut from the cob;
1 medium/small jicama, cut into 'match sticks' but only about 2 cm long;
salt and pepper to taste


I also made a passable potato salad for the first time on the 4th.  But since it calls for a pound of bacon I assume that won't help.

[Minimalist]

[Catholic_Lady]

Here you go, Cath-y,    

Gazpacho (scale it down unless you want to feed an army and still have left overs):

6 pounds of Roma (or whatever looks good) tomatoes, blendered;
1.5 cups of good quality, cold pressed olive oil;
0.5 cups red wine vinegar;
0.25 c aged balsamic vinegar;
3 jalapeno peppers, finely diced;
3 medium yellow bell peppers, rubbed in olive oil and grilled, then chopped;
2 cucumbers, one blendered and one chopped;
3 ears of sweet white corn about half cooked, then cut from the cob;
1 medium/small jicama, cut into 'match sticks' but only about 2 cm long;
salt and pepper to taste


I also made a passable potato salad for the first time on the 4th.  But since it calls for a pound of bacon I assume that won't help.

Yesssss thank you!

I'm printing all these out and keeping them in my recipe drawer to try soon.

Haha, no pork!

[LastPoet]

I am a person that likes ribs, specially, Adam' ribs.

[Jenny A]

Stuffed mushrooms:

You'll need a few white button mushrooms at least an inch in diameter.  Cut off the stems and scoop out the ribs under the cap.  Saute a minced onion with a little parsley and rosemary in butter.  Chop the mushroom stems and add to the onion and continue to saute.  Meanwhile saute the mushroom tops in butter on low heat in a covered pan turning frequently until just cooked through.   Add bread crumbs, salt, grated provolone (or other good cheese, be creative) to the sauteed onions and mushroom stems.  Fill the mushroom caps with with the onion mixture.  Toast until the cheese melts.

Pumpkin Stew

Cut pumpkin in half and scoop out seeds.  Lay halves skin up on a baking sheet with about a quarter inch of water.  Bake at 350F until tender (20 min to a half hour depending on the size of the pumpkin). 

Meanwhile saute a chopped onion or two with a couple minced garlic cloves.

Cool pumpkin, remove skin and chop into on inch squares.  

Place the pumpkin and onions in a stew pot and add water to about an inch over the top of the pumpkin.  Add a bay leaf, four or five tablespoons of coriander, a teaspoon of turmeric, and salt to taste.  Cook until thick and stew-like.  Add water as necessary.  Add a hand full of chopped dried tomatos in the last fifteen minutes or so.

Garnish with lemon or lime slices and sour cream or plain yogurt.   Serve with a good crusty bread.

Pumpkin Seeds

Wash pumpkin seeds and dry in towel.  Arrange on a baking sheet and toast at low heat for twenty to thirty minutes.  Sprinkle with salt.  You can add:  cinnamon, allspice, curry, or coriander.  Like sunflower seeds they take forever to eat, but they're good.

[rado84]

Hahahaha, send it my way!

Well, it's quite easy.

You need cucumbers, tomatoes, lettuce, boiled eggs*, peppers*, onion*, salt and oil*.

So, notch the vegetables and the boiled eggs to whatever shape you like to fit for a salad and put them into a tin and add the seasoning.
And here's a note regarding the items with an asterisk:

* Boiled eggs - their number depends on how big the salad is. If I make a salad for myself, I usually make it in a large tin capable of holding about 3 kilograms of this salad because I eat enough for 2 soldiers. For those 3 kilograms I usually boil 6 eggs.
* Peppers - I prefer roasted red peppers (non-spicy) but if you like spicy peppers, you can always replace that with any type of peppers to match your taste.
* Onion - half an onion is quite enough but I for one prefer to first fry it before putting it into the salad. However, in the winter, when I'm usually sick of pneumonia, I don't cook it, so that it can heal my throat faster.
* Oil - regular sunflower oil or... that Greek type of oil that they make from olives. I can't remember what the word was for that oil.

In principle this is a salad for carnivorous creatures but the best part of the salad is that if you take the meat out, it becomes a vegetarian salad. It normally has a few more items to add but I skipped them for you.