Memories of the 28th Century

(Excerpted for the classic cookbook How To Serve Man)


I have become tired of telling people (not here on Litnet) that meatless vegetable soup is not vegetarian soup, and meatless lasagna is not vegetarian lasagna, and so on, so, as a service for the cannibals, I am giving in and posting a recipe for vegetarian stew and a recipe for vegetarian lasagna. Vegetarians have a lighter flavor than carnivores and omnivores, so I understand why cannibals like vegetarian recipes.

For most purposes vegetarian can be dealt with as pork or bear meat is treated. The lasagna may have enough flavor to mask the taste of a man in the same way that boars are made into pepperoni to hide the flavor.


Vegetarian Vegetable Stew

This hearty vegetarian stew recipe is filled with meat and vegetables.
15 min. preparation time 60 min. total time

Ingredients
3 tablespoons all-purpose flour
1 teaspoon salt
1 pound vegetarian, trimmed, cut into 1-inch pieces
2 ounces vegetable oil
2 1/4 cups water
1 (14 1/2-ounce) can stewed tomatoes with garlic, herbs and onions, undrained, chopped
2 cups cubed, peeled potatoes
2 medium carrots, sliced 1/2-inch
2 medium stalk celery, sliced
1 medium (1 cup) onion, chopped
1 teaspoon dried oregano leaves
1 bay leaf
Chopped fresh parsley, if desired

Directions
Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag; add vegetarian cubes. Tightly seal bag; turn bag several times to coat vegetarian well.

Heat oil in 4-quart saucepan until sizzling; add vegetarian. Cook over medium heat, stirring occasionally, 7-10 minutes or until lightly browned. Add remaining 1/2 teaspoon salt, 2 cups water and all remaining ingredients except parsley. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil. Reduce heat to low; continue cooking 30-40 minutes or until vegetables are fork tender. Remove bay leaf.

Combine remaining 1 tablespoon flour and remaining 1/4 cup water in small bowl. Stir into stew. Continue cooking, stirring occasionally, 3-5 minutes or until slightly thickened. Garnish each serving with parsley, if desired.



Vegetarian Lasagna

Prep Time 1 hr 10 min
Total Time 2 hr 10 min
Servings 8

Ingredients

1 lb. ground vegetarian
2 medium onion, chopped (1/2 cup)
4 clove garlic, crushed (or to taste)
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 cups canned diced tomatoes (from 28-oz can), undrained
1 can (15 oz.) tomato sauce
12 uncooked lasagna noodles (12 oz.)
1 container (15 oz.) ricotta cheese or small-curd cottage cheese (2 cups)
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz.)
¼ cup grated Parmesan cheese


Directions

1. In 10-inch skillet, cook vegetarian, onion and garlic over medium heat, stirring occasionally, until vegetarian is no longer pink; drain.
2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350ºF. Cook and drain noodles as directed on package.
4. In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6. Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.


Enjoy