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Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 19th May '08 11:30 AM


I'm not exactly a vegetarian, but am trying to eat as many plant foods as possible. I only eat that way about six out of seven days a week, I'm not militant, which means if you want to throw in some chicken stock or something go ahead. I am having some trouble finding recipes I like, and would appreciate your suggestions. Anything that tastes good!!

Rnmorg  (Level: 128.2 - Posts: 690)
Fri, 23rd May '08 6:29 PM

Dirty Rice and Beans

In a large pot, saute a chopped onion, 2 chopped celery stalks, diced garlic cloves (to your liking) and 1 shredded carrot in olive oil until soft, add in a cup of uncooked rice, add 1 Tb Chili powder and 1.5 Tb Cumin and saute the rice until it becomes slightly translucent. Stir constantly and watch that you don't burn can happen quickly! In another pot, heat 2 cups of vegetable/chicken stock and a bay leaf to boiling and add to the rice when it reaches the translucent stage. Cover the pot and let simmer over low heat until most of the water is absorbed. Add: 1 14 oz can of diced tomatoes, 1 small can of corn (or a half cup of frozen/fresh) and a can of kidney beans salt and pepper to taste, cover and let simmer for another 15 minutes or so, then take the bay leaf out and serve!

I usually make this with sausage or kielbasa, but it is a holdover from my vegetarian days.

Smokydevil  (Level: 163.0 - Posts: 5381)
Wed, 28th May '08 1:29 AM

Thanks Robin, I'll give it a try on grocery day!!

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:34 AM

Onion Pudding.......

8 tablespoons butter
6 cups onions, sliced in 1/2 inch circles
6 eggs
2 cups heavy cream
4 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder

Preheat oven to 350 degrees

Melt butter in a skillet, add onions and cook over medium heat
until they caramelize and have reached a golden tone. Beat the
eggs and slowly add the cream, sugar, salt, baking powder and flour.
Mix well. Stir in the onion butter mixture. Pour into a buttered
9 by 13-inch

Pyrex dish. Bake for 45 minutes. Yield: 8 to 10 servings

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:38 AM

Fried Green Tomatoes

4 large firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
1 egg
2 cups milk

Heat 1 inch of oil in a frying pan to 350 f. Beat egg into milk. Slice
tomatoes 1/4 - 3/8 inch thick. Season tomatoes with salt and pepper, or
your favorite seasoning. Dredge tomatoes in flour,knock off excess then
dip into egg-milk, last into cornmeal. Fry until edges begin to brown
slightly, turn over for 2 min., or until golden -brown on both sides.
Great with buttermilk and cornbread.

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:40 AM

Eggplant Fritters

2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups flour
4 Tablespoons cornmeal
Combine eggs, buttermilk, and dry ingredients, mixing well. Fold
eggplant cubes into batter. Drop by large spoonfuls into hot deep
oil in skillet. Fry until lightly browned on both sides. Drain
well on paper towels, serve immediately.

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:41 AM

Corn Pudding

12 large ears of corn -- fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
Shuck the corn and scrape 6 of the ears using a knife. Transfer
the whole kernels to a small saucepan. Add a cup of cream or a bit
more if necessary, to submerge them. Blend in the sugar and salt
to taste. Bring to a boil, reduce the heat and cook until the cream
is slightly thickened, about five minutes. Drain the corn, reserving
the cream and set both aside.

Using a four sided hand grater, scrape the kernels off the remaining
ears of corn into a large mixing bowl. Add the flour, whole egg
and egg yolk and whisk until foamy. Fold in the reserved corn
kernels. Blend in the reserved cream. Lightly butter an 8 x 8 inch
glass baking dish. Pour in the corn mixture. Cut the two tablespoons
of butter into small bits and dot the top of the pudding with it.
Place the pan on the center rack of the oven and bake 30 minutes,
or until just set. Transfer to a rack to cool slightly before

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:44 AM

Five Spice Eggplant Parmesan

2 med eggplants -- sliced 1/4" thick
1 tbsp salt
1 c Egg Beaters
--or 4 egg whites + 1 tbsp water
2 c bread crumbs -- fine
1 spritz vegetable cooking spray
1 qt tomato sauce
1 tbsp five spice powder
1 tsp garlic powder
2 tsps cocoa powder
2 tsps balsamic vinegar
1 oz Parmesan cheese -- freshly grated
--or 3 tbsp nonfat Parmesan

Five Spice Powder is found in the Oriental Food section of most
supermarkets. If it is not available, use the following mixture:

1-1/2 tsps cinnamon
1/2 tsp anise
1/2 tsp ground fennel
1/4 tsp ground cloves
1/4 tsp ground Szechuan pepper or white pepper

Peel eggplants if you wish, and slice crosswise 1/4" thick. Sprinkle with
salt and cover with cold water for 15-20 minutes. Drain, rinse, and dry on
paper towels. Preheat oven to 350 degrees Fahrenheit.

Put Egg Beaters in shallow sauce bowl and cover dinner plate with bread
crumbs. Heat nonstick skillet over medium high burner and spritz with
vegetable spray. Dip eggplant slices into Egg Beaters and then into bread
crumbs to coat well and brown them in the skillet. Brown only one layer of
slices at a time, about 5 minutes on each side. Spritz the skillet again
before browning the next batch.

While the first slices are browning, pour the tomato sauce into a mixing
bowl and stir in the five spice powder, garlic powder, cocoa, and vinegar.
Pour one third of the sauce into a nonstick 9"x13" pan. As the eggplant
slices are browned, add them to the pan, overlapping each about halfway.
When they cover the bottom of the pan, pour another third of the sauce over
them. Continue to brown the remaining slices and add them to the pan in a
second layer.

Sprinkle with Parmesan or nonfat Parmesan substitute and cover with
remaining tomato sauce. Bake at 350 for 30 minutes or until sauce is
bubbling and eggplant is tender.

Serving Ideas : Serve with tossed salad, robust red wine, crusty bread.

NOTES : The spices I characterize as "warm spices" make this recipe an
interesting variation on the standard eggplant Parmesan, but serve it as
you would serve the traditional dish. Sodium content seems alarmingly
high, but remember that the salt is used only to draw bitter juice from the
eggplant and is rinsed away before browning.

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:47 AM

Tennessee Cabbage

Serves/Makes:4-6 Servings

3 tbsp (45 ml) butter
5 cups (1175 ml) shredded cabbage
1/2 tsp (2 ml) pepper
1 tsp (5 ml) salt
1/2 cup (125 ml) of cream OR evaporated milk

Put the butter in a skillet and let it start to brown slightly.
Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes.
Stir and cook for another 5 minutes.
Add the salt, pepper and cream (or evaporated milk).
Cover and simmer 4 more minutes.
It is very important not to overcook the cabbage.

Note: You can add a touch of nutmeg for a savory flair. You can also use the salt and pepper to taste. I have no idea if this really is indigenous to Tennessee or not.

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:48 AM

Scalloped Tomatoes


1/2 cup (125 ml) butter
1 cup (225 ml) chopped onion
4 cups (950 ml) fresh bread in bite size pieces
1 tsp (5 ml). salt
1 tsp (5 ml). basil
1/2 tsp (2 ml). pepper
2 14 oz (392 gm). cans diced or sliced tomatoes
4 tsp (20 ml). brown sugar

Preheat oven to 375 degrees (200 C.).
In medium saucepan cook onion in butter till tender.
Stir in salt, basil, pepper and bread pieces.
Mix in tomatoes and sugar.
Mix well, and put in a lightly greased 1-1/2 quarts (1425 ml) casserole.
Bake 30 minutes or till hot and bubbly.

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:50 AM

Baked Red Onions

6 red onion, halved
rind of 1 lemon, cut in strips
1/2 cup olive oil
1 cup raisins
1/2 cup port wine
1/4 cup cider vinegar
1 Tbsp packed brown sugar

In large saucepan, cover onions and lemon rind with water; bring
to boil and boil for 5 minutes. Drain; refresh under cold running
water and drain again. Discard rind. Peel onions and arrange in
13x9 inch casserole; pour olive oil over.

Bake, uncovered, in a 375 F oven, basting occasionally for 40
minutes. Add raisins, port, vinegar, sugar, and pepper to taste.
Bake for 30 minutes or until juices are syrupy. Makes 12 servings.

Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 13th Jul '08 2:53 AM

Japanese Fried Rice

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce

1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
Serves 4.


Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 15th Jul '08 8:15 AM

Buddha's Jewels

This is a great vegan dish.

3 cakes of tofu pressed and mashed
2 T peanut butter
3 T tamari soy sauce
8 scallions, chopped
1 green pepper, diced fine
1 1/2 cups chopped mushrooms
1/4 cup chopped fresh flat-leaf parsley
1/2 cup diced water chestnuts

1 1/2 cup pineapple, orange and/or apple juice
1/4 cup maple syrup, honey or brown sugar
1/3 to 1/2 cup cider vinegar
1/4 cup tamari soy sauce
1 garlic clove, minced or pressed
2 T cornstarch dissolved in 2 T cold water

In a large bowl mix together all the ingredients for the tofu dumplings. Shape into approximately 2 dozen 2-inch balls and place on an oiled baking sheet. Bake at 375 degrees for 45 minutes, until golden and firm.

Combine all the sauce ingredients except the cornstarch in a stainless steel or enamel saucepan. Bring to a boil. Stir in the dissolved cornstarch and simmer, stirring continuously, until the sauce is clear and thickened. Pour the sauce over the dumplings and serve immediately. Serve Buddha's Jewels with rice and steamed vegetables.

You could also consider something like Burritos filled with spiced beans, rice, guacamole, salsa, fresh roasted corn, olives, etc. Add a big salad with pumpkin seeds, jicama and some citrus for a nice meal.

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 15th Jul '08 8:18 AM

Quick Gado Gado

Ingredients (serves 4)

* 1/3 cup (80ml) satay sauce
* 150ml/ 1 cup light coconut milk
* 4 chat potatoes, cut into 1cm-thick slices
* 1 large carrot, peeled, sliced on the diagonal
* 150g baby green beans, trimmed
* 150g firm tofu, cut into small cubes
* 1/2 Chinese cabbage, shredded
* 200g bean sprouts
* 1 long red chilli-pepper, thinly sliced on the diagonal, to serve

1. Stir the satay and coconut milk together in a small saucepan over low heat, then keep warm over a very low heat.

2. Meanwhile, place the potatoes in a large steamer and steam for 3 minutes. Add the carrot and beans and steam for a further minute.

3. Add the tofu, cabbage and bean sprouts and steam for a further 1-2 minutes, or until the cabbage has just wilted.

4. To serve, divide the steamed vegetables and tofu between 4 serving plates, drizzle with the satay coconut sauce and garnish with chopped chilli-pepper

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 15th Jul '08 8:21 AM

Five-spice vegetable stir-fry

(serves 4)

* 1 1/2 tsp cornflour (cornstarch)
* 2 tbs light soy sauce
* 2 tbs Chinese rice wine (shaosing)* or dry sherry
* 1 tsp caster sugar
* 2 tsp five-spice powder
* 1 tbs vegetable oil
* 2 red capsicums (bell peppers), thinly sliced
* 1 yellow capsicum (bell pepper), thinly sliced
* 2 bunches broccolini, trimmed, halved on the diagonal
* 200g fresh shiitake mushrooms*, thinly sliced
* 1 1/4 cups (275g) medium-grain white rice, steamed, to serve

1. Combine cornflour (cornstarch) and 1/3 cup (80ml) cold water in a bowl. Add soy sauce, Chinese rice wine, sugar and fi ve-spice, and mix well. Meanwhile, heat the oil in a wok over high heat until smoking.

2. Add the vegetables and stir-fry for 2 minutes. Add sauce mixture and stir-fry for 2 minutes or until vegetables have softened but are still crunchy, and sauce has thickened.

3. Divide the stir-fry among serving plates and serve with steamed rice.

Notes & tips:
* Chinese rice wine (shaosing) is available from Asian food shops, or use dry sherry. Fresh shiitake mushrooms are from selected greengrocers and supermarkets.

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 15th Jul '08 8:23 AM

Corn Fritters


1 1/2 cup sifted flour
1 1/2 ts baking powder
1 ts salt
16 oz can cream style corn
1 egg, slightly beaten
1 cup corn oil
1 powdered sugar

Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium
heat. Drop batter by tablespoonfuls into hot oil, one layer at a
time. Fry about 2 minutes on each side until golden brown. Drain
on absorbent paper, and dust with powdered sugar if desired. Makes
16 fritters.

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 15th Jul '08 8:25 AM


Serves 4 to 6

2 tablespoons olive oil
2 pounds cauliflower, cut into florets
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch Italian parsley, leaves only, chopped
1/4 cup freshly squeezed lime juice

Heat the olive oil in a medium skillet over high heat. Briefly saute the
cauliflower with the salt and pepper just to coat with oil, then reduce the
heat to medium-low. Continue cooking, tossing frequently and adding a few
tablespoons of water at a time as necessary to avoid burning, until the
cauliflower starts to soften and brown evenly, about 35 minutes. Remove from
the heat, stir in the parsley and lime juice and serve.

Smokydevil  (Level: 163.0 - Posts: 5381)
Tue, 15th Jul '08 8:12 PM

Dang Bushy, thanks!! I'm posting all of your recipes in the vegan group for all to enjoy!! Thank you!

Bbear  (Level: 159.3 - Posts: 2301)
Sun, 27th Jul '08 1:02 PM

A favorite of mine is spagetti squash cassaroles. Cut in half, scoop out seeds, put upside down in a bit of water, micro for 15-20 minutes, scrap out gently with a fork, put in cassarole dish.

There are a number of things you can then do with it then. I like adding a bunch of cheese or alfredo sauce.
Then bake at 350 for about 45 minutes until browned and bubbly.


Gypsylady  (Level: 140.8 - Posts: 6036)
Tue, 5th Aug '08 7:00 AM

Thanks, Bev & Beth! I had never heard of the Tennessee cabbage, but sounds like a good variation. I'll have to try it next time I do cabbage. Those sound really good!


Summertime  (Level: 108.9 - Posts: 1122)
Tue, 5th Aug '08 7:19 AM

Beth....I concur...the spaghetti squash sounds like a winner! Your recipe is requirements! Plenty of room to make this dish entirely your own...but in regards to the cheese, did you use an Italian cheese? Thanks....Deedee

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 13th Aug '08 5:27 PM

Lebanese Vegetable Stew With Chickpeas
Makes 6 appetizer servings

1 eggplant (about 1 pound)
2 tablespoons extra-virgin olive oil
1 large onion, chopped Salt and freshly ground black pepper
2 medium zucchini, about 12 ounces, cut into 3/4- inch dice (see cook's
1 cup tomato sauce
2 to 4 garlic cloves, chopped (optional)
1/2 teaspoon ground allspice (optional)
1/2 cup water
1 can (15 ounces) chickpeas, drained
1/3 cup chopped fresh Italian parsley

Preliminaries: If the eggplant skin is not tough, you don't need to peel it.
Cut the eggplant into a 3/4-inch dice.

Brown the onions: Heat the olive oil in a large skillet over a medium flame.
Add the onion and saute 7 minutes, or until the onion starts to turn golden
brown. If the onion dries out, add 1 table spoon water and cover until
onions are done.

Saute vegetables: Add eggplant, salt and pepper. Reduce heat to low, cover
and cook 5 minutes, stirring occasionally. Add zucchini, cover and cook an
additional 3 minutes. Simmer, season the stew: Add the tomato sauce, garlic,
allspice, water and chickpeas. Cover and cook over a low flame 25 minutes,
or until eggplant is tender. Add half the parsley and simmer 30 seconds.
Taste and adjust seasonings. Stir in remaining parsley and, if desired, additional olive oil. Presentation:
Serve hot, at room temperature or cold.

Per serving: calories, 171; fat, 6 grams; calories from fat, 28 percent;
carbohydrates, 27 grams; protein, 6 grams; fiber, 7 grams; cholesterol,
trace; sodium, 464 milligrams.

Chyenn  (Level: 199.9 - Posts: 1332)
Wed, 13th Aug '08 11:13 PM

Delicious Zucchini Casserole
8 servings as a side dish, 4-6 as an entree

8 young zucchini, about 6 inches long
1/2 cup butter
2/3 cup grated cheddar cheese
1 cup sour cream
1/2 teaspoon salt
paprika (to taste)
1/4 cup chopped chives
1 cup crushed Ritz crackers
1/4 cup grated Parmesan cheese

1. Wash zucchini; parboil whole for 5 minutes.
2. Cut off ends and slice in halves lengthwise.
3. Place in single layer in buttered casserole dish.
4. Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
5. Pour over zucchini.
6. Sprinkle with Ritz cracker crumbs and then Parmesan cheese.
7. Bake at 350°F (180°C) for 45 minutes or until tender and bubbly.

This isn't strictly vegan because of the sour cream and the cheeses, but it's a great way to enjoy the prolific zucchini this time of year.

Bbear  (Level: 159.3 - Posts: 2301)
Sun, 17th Aug '08 2:36 PM

Any kinda cheese you want! Good with cream cheese as well; makes a sweet treat.

Summertime  (Level: 108.9 - Posts: 1122)
Sun, 17th Aug '08 9:52 PM

Oh....cream cheese! Never thought of that opens up a whole new spaghetti squash playground!

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