Vegetarian Gourmet Recipes – Meatless Makeovers

A few yrs ago I determined to go “meatless.” It was not a hard conclusion as I wasn’t a voracious carnivore to start with, on the other hand there have been a several dishes that I missed that contained meat and puzzled how I was likely to live without the need of these favorites.

Somewhat than resign myself to the notion that these dishes could by no means be transformed more than to a meatless standing, I resolved to pull myself up by my vegetarian bootstrings (cotton, of class), and see if I could find a way to transform these meat-ies to meatless.

The first was my Grammy’s recipe for American Chop Suey, truly, virtually everyone’s Grammy made this or some variation of it. I tried out various approaches but 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 (sure catsup, you are not able to really flavor it, it just provides a rich color to the sauce)
sea salt and pepper to taste

1 lb of your beloved fancy pasta in its rigati sort, that signifies with lines, or something like like gemelli or rotini

Melt butter in a medium sized skillet about lower heat. Add vidalia onion and carefully saute until eventually translucent. Incorporate frozen Quorn grounds and warmth till thawed. Include 2 cans soup and cook dinner in excess of very low warmth for 5-7 minutes. Include catsup salt and pepper and cook an supplemental 102 minutes.

Convey 4 quarts of water to a boil. Insert pasta and cook dinner until al dente. Drain thoroughly and include sauce to pasta. Stir to integrate entirely. Provide. Serves 4-6 individuals as a facet.

This up coming one is an adaptation of a Greek-Center-Jap recipe for Dolma. I cherished this dish as a youngster summering on Cape Cod. A fantastic Lebanese household “turned me on” to this dish and I have finally discovered a way to make it meatless and breathtaking!

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 contemporary mint chopped fantastic)
1 tbsp. dried parsely (or 1/4 cup contemporary parsely chopped high-quality)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped great)
1 tsp. sea salt
2 tsp pepper
1 little can tomato paste

Juice of 2 lemons

Remove the grape leaves from the jar, rinse and unfold thoroughly and rinse all over again. Lay paper towels and pat dry. Carefully get rid of any stems that are nonetheless on the leaves.

In a large bowl mix the filling ingredients with each other till they are well incorporated.

Cautiously independent a handful of of the leaves and line the base of a 1-2 gallon stock pot.

To roll consider a leaf, place 1 heaping tsp of filling in the middle of the leaf about 1/2 inch up from the base edge. Fold 1/2 inch up about the filling, fold each and every side toward the middle, then commencing at the base again roll the complete package up till you have a 1-2″ “log.

Carry on with the rolling method till you use up all the filling.

Line the rolled leaves up in a circular pattern in the inventory pot till all are in. Pour the juice of both equally lemons gently about the rolled leaves. Location a supper plate on top rated with a stone in the center to keep in spot. Gradually insert chilly h2o till it just addresses the leaves.

Provide contents to a boil then decrease and simmer for about 1/2 hour until tender. Drain water by keeping on to stone to preserve plate in area and gently pour out cooking water. Depart plate on till almost awesome.

Take out plate and provide with plain yogurt, yummy.

These can be frozen in 1-2 serving measurements for afterwards. I like to do it this way then microwave them for a minute and a 50 percent for a quickie food.