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Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:14 PM


Rnmorg, aka "Robin" and Bushyfox, aka "Bev" responded to my request for vegetarian recipes in the "Foodies Group", and I decided to re-post them here for all of us vegans to enjoy!!

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:15 PM

This one is from Rnmorg aka "Robin".

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)
Mon, 14th Jul '08 8:16 PM

Here's one from Bushyfox!!

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

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:21 PM

Here's another from Bushy!

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.


Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:22 PM

Bev comes through once again!

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.

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:23 PM

All the rest are from Bushyfox....

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.

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:23 PM

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

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:24 PM

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.

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:24 PM

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.

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:25 PM

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.

Smokydevil  (Level: 163.0 - Posts: 5381)
Mon, 14th Jul '08 8:25 PM

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.

Phitzy1  (Level: 66.4 - Posts: 873)
Tue, 15th Jul '08 10:12 AM

It's like having our very own recipe book!!!

Thanks Robin, Bev and Stoutsie, for putting this together!

BTW, that Onion Pudding sounds DEVINE!!!

it's next on my list

Vocaltaffy  (Level: 122.5 - Posts: 106)
Thu, 24th Sep '09 8:58 PM

J3px's homemade Pesto Hummus!

Hummus zest+ Pesto zeal =Pesto Hummus

Double recipe

Wet (Hummus)

2 cans chickpeas, drained
1/4 to 1/2 cup Tahini (depends on your taste)
1/4 cup (virgin) olive oil, plus 1/2 tbsp for drizzling
Dry (Pesto)

2 bunches fresh Basil, chopped fine (makes 4 cups)
3/4 cup (virgin) olive oil
1 cup Parmesan cheese
2 cloves or 1/2 tbsp garlic powder
1/2 cup pine nuts
1/2 tsp pepper
Mince cloves and pine nuts (i like grinding them) on cutting board. Add to small dry bowl with cheese. Add basil (chopped or processed extra fine) and pepper to wet bowl, mixing 1/4 cup at a time. Add the 3/4 cup olive oil, then grind and stir, or process until uniform.

In a large wet bowl mash garbanzos and garlic finely with masher. Stir Tahini 1/4 cup at a time in bowl, add and mash, then stir until smooth and uniform.

Add the Pesto mixture, 1/4 cup at a time, to wet bowl. Stir firmly, cutting through it with a fork until well mixed.

Spoon into 2 1-pint containers. Drizzle extra olive oil over top. Seal and refrigerate 2 hours (tastes best when chilled). Before replacing in refrigerator, dab any visible condensation with dry paper towel.

Serve and enjoy!

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