Wednesday, September 25, 2024

Vegetarian Gourmet Cuisine - Meatless Variations

Three years ago I decided to go "meatless". It wasn't a difficult decision as I wasn't a non-vegetarian in the beginning, although there were a few recipes that I remembered that included meat and I was wondering how I would live without these favourites.

Rather than resign myself to the notion that these recipes can never be converted to a meatless state, I decided to pull myself by my vegetarian bootstring (cotton, of course), and see if I found these recipes. Can find a way to replace meat- is for the meatless.

My first Grammy's recipe for American Chop Sue was, in fact, almost everyone's Grammy's made variations of it or something. I tried different ways but this comes closest:

Meatless American Chop Sue

1 Vidalia onion chopped

1-2 tbsp. butter

1/2 pkg Quorn (Brand name) Veggie Ground Frozen

2 cans Campbell Tomato Soup

1 tablespoon. catsup (yes catsup, you can't really taste it, it just adds a rich colour to the sauce)

sea salt and pepper to taste

1 pound of your favourite fancy pasta in its rugate form, meaning along the lines, or something like gamely or rotini

Soften margarine in a medium estimated skillet over low intensity. Add Vidalia onions and fry till lightly translucent. Add frozen corn ground and heat till it melts. Add 2 cans of soup and cook on low heat for 5-7 minutes. Add catsup salt and pepper and cook 102 extra minutes.

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Boil 4 quarts of water. Add pasta and cook until still somewhat firm. Sieve well and add sauce to pasta. Stir to incorporate completely. service tax. Serves 4-6 people as a side.

This next is an adaptation of the Greek-Middle-Eastern recipe for dolma. I loved this dish as a young man in the summer on Cape Cod. A wonderful Lebanese family "turned" me to this dish and I've finally found a way to make it meatless and scrumptious!

veggie dolmans

1 jar of grape leaves in salted water

Filling:

2 cups cooked basmati rice

1/2 cup raisins

1/2 cup crushed pine nuts

1/2 cup corn ground melted

2 tbsp. dried mint (or 1/4 cup fresh mint, finely chopped)

1 tbsp. dried parsley (or 1/4 cup new parsley, finely cleaved)

1 tsp dried oregano (or 1/8 cup fresh oregano, finely chopped)

1 tsp. sea salt

2 tsp black pepper

1 small tomato paste

juice of 2 lemons

Remove the grape leaves from the jar, rinse and carefully open and rinse again. Lay out paper towels and dry. Delicately eliminate any stems that are still on the leaves.

Whisk the filling ingredients together in a large bowl until they are well incorporated.

Carefully separate a few leaves and line the bottom of a 1-2 gallon stock pot.

To roll a leaf, place 1 tsp of stuffing in the centre of the leaf about 1/2 inch above the bottom edge. Fold up 1/2 inch over filling, folding each side toward the middle, then starting at the bottom, roll out the entire package until you have a 1-2" log.

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Continue with the rolling process until you have used up all the filling.

Line up the rolled leaves in the stock pot in a circular pattern until all are covered. Gently pour the juice of both the lemons on the rolled leaves. Place a plate of food with a stone in the middle to keep it on top. Slowly add cold water until it just covers the leaves.

Bring ingredients to a boil, then reduce and simmer until tender, about 1/2 hour. Drain the water by holding the stone to hold the plate and slowly pour the cooking water. Leave the plate on till it is almost cold.

Remove plate and serve with plain yogurt, delicious.

These can be frozen in 1-2 serving sizes for later use. I like to do it this way, then microwave them for a minute and a half for a quick meal.

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FAQ

Which cuisine has the most vegetarian options?

Indian food

1. Indian food. Indian cuisine remains one of the most vegetarian-friendly cuisines in the world. Due to religious beliefs, some parts of India are strictly vegetarian, with Hindus completely abstaining from eating beef.

Which country has the most delicious vegetarian food?

Oliver's Travels says, “Seychelles' top score is driven by its small population as well as its high number of vegetarian-friendly restaurants, with its annual low meat consumption. “In Seychelles only 35.6 kg of meat is consumed per capita annually.

What are the 3 common food groups that vegetarians eat?

To get the most benefits from a vegetarian diet, choose a variety of healthy plant-based foods, such as whole fruits and vegetables, legumes and nuts, and whole grains.

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