Vegetarian Club

This thread aims to share vegetarian recipes, cooking ideas and your experiences as a (non)vegetarian,

without disrespecting those who do not share our choices or opinions on this issue.

Any posts which serve any other purposes than stated above are likely to be deleted with or without any further notice.

Does anyone have a recipe for vegetarian lasagna? I had it at a restaurant couple of months ago and oh-my-God! It was one of the tasties things I have ever tasted in my life. It had some grilled vegetables inside I think...

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Originally Posted by Scheherazade

Does anyone have a recipe for vegetarian lasagna? I had it at a restaurant couple of months ago and oh-my-God! It was one of the tasties things I have ever tasted in my life. It had some grilled vegetables inside I think...

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Is it something like this, Scher?

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Ingredients:
14 lasagna noodles - or enough to make two layers
1- 680ml can Hunt's Italian Vegetable Medley Sauce
1 - 500ml container ricotta cheese
2 - large eggs - beaten
500 g grated mozzarello cheese
2 bunches fresh spinach
1 - large onion
1 - red bell pepper
1 - yellow bell pepper
3 - large Portabella mushrooms
1 - headroasted garlic, peeled
15 - sundried tomatoes
fresh basil - enough to make a layer in your pan
Method:

Cook the noodles in a large pot of boiling salted water. Add a tablespoon of olive oil to the water to help prevent the noodles from sticking to each other. Lightly stir the first few minutes. Boil for about 10 minutes. The noodles should be undercooked. When done, strain off the hot water and plunge the noodles into ice water to prevent overcooking and sticking. Soak the sundried tomatoes in just enough hot water to soften them, when softened strain the water into the sauce. Wash and sort the spinach, removing any grit and soggy leaves then place in a colander to drain thoroughly. In a large bowl blend together the vegetable sauce, ricotta cheese and the eggs, set aside. Slice the bell peppers in half, along the length, and remove stem and seeds. Cut long slices along the length of the peppers about 1/8th inch thick. Slice the oyster mushrooms into 1/4 inch thick slices across the cap. Peel and cut the ends off the onion then cut in half lengthwise (from root to stem) then chop into 1/4 inch slices.
Assembly:

Put a layer of spinach leaves on the bottom of your lasagna pan, (use a non-stick pan or spray a regular pan with oil), cover this with 1/2 the noodles, slightly overlapping them. Spread over this 1/2 the sauce, then layer sweet basil leaves, onions, peppers, oyster mushrooms, sundried tomatoes, roasted garlic, 1/2 the mozzarello and the remaining spinach. Cover this with the remainig noodles then spread on top the remaining sauce followed by the rest of the cheese. Bake in a 350F oven for 1 hour.

Very hearty, it should be served in small portions accompanied by a spinach salad and nice medium red wine, like a Pinot Noir, or a full bodied white wine, in particular a Gewürztraminer.

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If that doesn't seem right, maybe this one would do.

I don't think this it. I am not spinach friendly and don't eat cooked peppers so those would have been enough to put me off.

I think it had grilled courgette and mushrooms in it...

This seems like a good one, and you can easily omit the peppers. I had to look up what a courgette is! (zucchini squash if you are a ditz like me) :p

MILANESE ROASTED VEGETABLE LASAGNE

What's courgette.

I'll look in my recipes, I know I have a veggie lasagna somewhere.

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Originally Posted by papayahed

What's courgette.

I'll look in my recipes, I know I have a veggie lasagna somewhere.

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Originally Posted by kathycf

. I had to look up what a courgette is! (zucchini squash if you are a ditz like me) :p

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Yay, I am not alone! :D

HaHa, I guess I was kinda slow.

That Roasted Veggie Lasagna looks really good, I may have to give it a try.

http://www.qwantz.com/comics/comic2-215.png

I love that recipe! :lol: And T-Rex and pal are so ... nice. (except maybe about squashing the cabin in one of the frames there. :p )

That T-Rex is incorrigible when it comes to squishing cabins and ladies, unfortunately.

http://www.qwantz.com/comics/comic2-735.png

I heart Dinosaur Comics.

http://www.qwantz.com/

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Originally Posted by cuppajoe_9

That T-Rex is incorrigible when it comes to squishing cabins and ladies, unfortunately.

I heart Dinosaur Comics.

http://www.qwantz.com/

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:p :lol: One of the advantages of fruit is eliminating that awful scurvy....

This one is obviously not vegan, but looks pretty darn good. I wonder if T-rex would approve?

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Fruit Pizza

Ingredients
1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want), well drained
1/2 cup orange, peach, or apricot preserves
1 tablespoon water

Instructions
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Makes 8 to 10 servings

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Originally Posted by kathycf

This seems like a good one, and you can easily omit the peppers. I had to look up what a courgette is! (zucchini squash if you are a ditz like me) :p

MILANESE ROASTED VEGETABLE LASAGNE

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Sorry about the courgette confusion; yes, it is zucchini! :)

This recipe sounds so delicious. I will definitely give it a try. Thank you very much, Kathy! :)

You're welcome...I guess you can tell by now I really enjoy recipes! I find I like reading them much more then cooking them though...:lol:

Banana Bread...

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3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

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I made this last week and it was very popular, plus really easy and healthy!

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Brown Rice Salad
2 cups cooked brown rice (or grain combination)
1/4 cup each corn kernels, diced grated carrot, diced celery
(optional) leafy greens such as rocket or cos lettuce cut into small strips, 1/4 cup diced capsicum, sweet peas or anything else fresh and local
handful of toasted sunflower seeds or roasted almonds or pine nuts

Dressing:

2 Tbsp. brown rice vinegar
2 Tbsp. shoyu
juice of 1 lemon
3 Tbsp. olive oil (optional)
1/2 cup fresh orange juice (optional)
grated rind of 1 orange
or substitute umeboshi vinegar for lemon & tamari
You can either use all vegetables raw or quick-boil for 1-2 minutes each (ideally each veggie separately). Allow veggies to marinate in combination of vinegars and juice (as you choose) for about 30 minutes. Then toss into rice and add seeds or nuts and enjoy! If you're in a hurry mix it all up raw, add dressing and munch away.

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