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Author Topic: Food: Vegetarian Traditional Recipes  (Read 2789 times)

Amaryllis

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Vegetarian Traditional Recipes
« on: September 22, 2014, 08:12:08 pm »
Hello chefs of TC!

So I was wondering, do any of you have any traditional recipes to share that are vegetarianized?

(By traditional I mean culture specific, like stuffed cabbage, paprikas, etc.)
« Last Edit: May 07, 2019, 01:51:41 pm by RandallS »

Autumn_Bard

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Re: Vegetarian Traditional Recipes
« Reply #1 on: September 24, 2014, 10:56:12 am »
Quote from: Amaryllis;159851
Hello chefs of TC!

So I was wondering, do any of you have any traditional recipes to share that are vegetarianized?

(By traditional I mean culture specific, like stuffed cabbage, paprikas, etc.)

 
http://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-shepherds-pie-recipe.html

I am a veggie (going on 2 years now!)

And this is a great alternative if you just want something cozy and warm on a cold day!

beachglass

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Re: Vegetarian Traditional Recipes
« Reply #2 on: September 24, 2014, 01:09:21 pm »
Quote from: Amaryllis;159851
So I was wondering, do any of you have any traditional recipes to share that are vegetarianized?

Here's some Korean food that I like that's easily vegetarianized - just swap soy sauce for fish sauce, veg broth for meat, etc. I link to Maangchi because her recipes are very reliable and the videos can be helpful if you haven't had the dish before.

Sujebi - noodle soup, use dried shiitake mushrooms instead of the anchovies.

Mapadubu - tofu dish, extra-good if you deep-fry the tofu cubes first. This was my favorite school lunch! Use oyster or portobello mushrooms in place of the bit of chicken.

Chapchae - Stir-fried veg and glass noodles. Koreans would call this Chinese food, but its not something you find in Chinese restaurants in my area. Omit beef and increase mushrooms.

Polish food isn't something most people think of as veg-friendly, but there are a few things you can do if you eat dairy. I like to shred up some cabbage and cook it in a mix of butter and oil until starting to brown (also throw in some caraway seeds if you have them). Then mix in some cooked egg noodles and a generous portion of sour cream. Serve it with fried or boiled pierogies and mustard.

I hate to stuff pierogies so I always buy them. But if you want to make your own I recommend leniwe ("lazy") pierogies—no shell, so no stuffing. These have cheese in them, so if you're doing the cabbage noodles you might leave off the sour cream.

2 - 3 potatoes (½ - ¾ lb)
1 lb farmer cheese
1 c flour
2 T potato flour
1 - 2 eggs
1 t salt

  • Cook unpeeled potatoes in boiling water until tender. Peel under cold running water, let cool.
  • Mix/process potatoes with farmer cheese.
  • Sift flour with potato flour and salt. Mix flours and eggs with potato and cheese to make a uniform dough.
  • Turn dough out onto floured board and roll into a long one-inch rope. Flatten top and cut at an angle into 1 - 1½ inch pieces.
  • Working in batches, drop pierogi into boiling, salted water (do not crowd).  When pierogi rise to top, cook at a slow boil for 3 minutes.  Remove with slotted spoon and serve immediately with melted butter or other topping.

That recipe's adapted from Polish Heritage Cookery by Robert and Maria Strybel. You can freeze uncooked, cut leniwe pierogies by putting them on a tray first, then transferring to zip-lock bags once fully frozen.
« Last Edit: September 24, 2014, 01:11:11 pm by beachglass »
"The further we go, and older we grow, the more we know, the less we show."  ~ Robert Smith

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