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Vegetarian Gourmet----Meatless Makeovers |
by:
Cathy O |
Three years ago I decided to go "meatless." It was not a difficult decision as I was not a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat also wondered how I was going to live without these favorites.
Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), also see if I could find a way to convert these meat-ies to meatless.
The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways however this one comes the closest:
Meatless American Chop Suey
1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt also pepper to taste
1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini
Melt butter in a medium sized skillet over low heat. Add vidalia onion also gently saute until translucent. Add frozen Quorn grounds also heat till thawed. Add two cans soup also cook over low heat for 5-7 minutes. Add catsup salt also pepper also cook an additional 102 minutes.
Bring four quarts of water to a boil. Add pasta also cook until al dente. Drain thoroughly also add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.
This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish also I have finally found a way to make it meatless also spectacular!
Veggie Dolmas
1 jar of Grapeleaves in brine
Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste
Juice of two lemons
Remove the grape leaves from the jar, rinse also unfold carefully also rinse again. Lay paper towels also pat dry. Gently remove any stems that are still on the leaves.
In a large bowl mix the filling ingredients together till they are well incorporated.
Carefully separate a few of the leaves also line the bottom of a 1-2 gallon stock pot.
To roll take a leaf, place one heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.
Continue with the rolling process till you use up all the filling.
Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.
Bring contents to a boil then reduce also simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place also gently pour out cooking water. Leave plate on till almost cool.
Remove plate also serve with plain yogurt, yummy.
These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute also a half for a quickie meal.
About the author:
Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, also gourmet recipes. "In addition to being a freelance writer, I or else dabble in Aromatherapy, Herbalism also painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me also I am proud also happy to call it home."
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