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Posts Tagged ‘vegetarian’

The following recipe comes from the Something Awful Forums; which is the best thing on the internet. Their Goons With Spoons subforum is a great place for both amateur and professional cooks to ask questions and share ideas, and there’s literally no culinary query that goes unanswered. Also has an Iron Chef competition.

Make this recipe for when you have people over, or when you need a lot of leftovers. And use fresh ginger, dammit!

PEANUT-SQUASH STEW, thanks to SA goon EVG for posting the original

MAKES FIFTY THOUSAND SERVINGS

1 cup peanut butter

1 butternut squash (or other winter squash), peeled, cored, and cut into cubes

1 can tomatoes (not whole, but not sauce)

12 oz tomato juice (I have used V8 juice in this recipe with good results, but I’ve also forgotten the juice component altogether and used water or broth sparingly to thin it out.)

200g tofu, sliced or diced

1 cup cilantro

5-6 cloves of garlic

3 TBSP ginger

1/2 onion

Thyme

Red pepper flakes/cayenne (optional)

Black pepper

Olive oil

Oregano

1. Get your squash all naked and spread wide open. Awww, yeah.

2. Cut it into bite-sized (or smaller) cubes. (This part should not be sexy.)

3. Saute squash chunks in olive oil, along with tofu, red pepper, onions, ginger, and garlic. Cook until squash starts to soften, ~10-15 minutes.

4. Add juice, tomatoes, salt (to taste), and other spices. Simmer until squash is tender (~5-10 minutes).

5. Add cilantro, then peanut butter.

6. Stir peanut butter in until mixture becomes orangey in colour. Continue to simmer until stew reaches required thickness- I find that it’s a fine thickness shortly after the peanut butter is added, but your mileage may vary.

7. Serve in a variety of ways, as follows:

INTERESTED-IN-CARBS PARTIES: Rice, either white or brown.

LOW-CARB CHAMPIONS: Shredded chicken.

LOW-CARB VEGETARIANS WHO ARE INSANE PEOPLE LIKE MYSELF: Nothing! It’s very good on its own. Or cauli-rice.

CRAZY PEOPLE: AAA batteries.

This stew is great for a few days in the fridge, and it reheats well. Perfect for lunches. It’s also vegan and incredibly kid-friendly. Feel free to put some dark leafy greens like spinach or kale in it. This is FILLING AS HELL. Trust me, I really don’t recommend adding the rice at all. I’ve also used lovage in this recipe instead of cilantro (my husband is bad at herbs) and it was surprisingly good, so feel free to switch out the cilantro if you don’t like it.

NUTRITIONAL INFO:

  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 371.0
  • Total Fat: 28.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.0 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.6 g

Here’s the link to the original thread, and an ACTUALLY RELATED PICTURE which I did not take:

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I love gazpacho so much. If it were a person, I would marry it (if I weren’t already married, of course) (well, you know what, taste this first and get back to me).

When I was doing fieldwork in Spain for a summer, vegetarian options were pretty thin on the ground. I did manage to find one veggie restaurant in Madrid, which was decent-but-uninspiring, but mostly what I ate was…

1. Bread (usually baked in someone’s fireplace and harder than holy fuck)

2. Salad (If you can get it without tuna…iceberg lettuce, black olives, raw onions, maybe some tomato, canned corn, and oil ‘n vinegar dressing…a bit boring in bulk)

3. Carne vegetale (if you can find this, it’s actually fucking wicked when fried like a cutlet. No idea what it is, all they ever told me was “carne vegetale” and showed me the can so I could vet it for myself)

4. Gummy worms they sold at the bar/grocery store/family home that was the only business in our tiny town.

5. Egga. At the time, eggs made me vomit. I actually only learned to eat eggs because of my time in Spain! (and tortilla espanol is amazing)

So, I was pretty fucking grateful when gazpacho started showing up, and even when I got out of nowheresville for Madrid and Barcelona, I kept eating it in restaurants. It’s just so goddamn good- filling, low in fat, calories, and pretty low in carbs, totally vegetarian (and can be made vegan!), and really cools you off. Oh, yeah, it’s a cold soup, if you didn’t already know- there’s a part in Jaws (the book) where Chief Brody’s wife throws a dinner party in an attempt to reconnect with her former status as a wealthy “summer person,” and she makes gazpacho. Brody sees it on the stove, thinks it’s something gross that’s gone off and tries to throw it out, then chucks a pee-pee baby tantrum when it’s cold. God, that movie scared the shit out of me as a kid. Ugh.

ANYWAYS. This recipe is adapted from The New Moosewood Cookbook by Mollie Katzen. Nothing was wrong with the old one, if you ask me, but Moosewood is one of the few really all-encompassing veggie restaurants in the world, and since I grew up spitting distance from Ithaca anyways, it’s one of my favorites.

A few notes on tweaking this recipe: I added the bread, since Katzen’s recipe didn’t call for any, but gazpacho in its earliest form was likely a sort of pudding made of stale bread and olive oil. Plus, I wanted it to be a bit more filling, since it was meant as a meal. If you eliminate the bread, of course, the carb content lowers. It’s also a good option for vegans who don’t have any vegan bread on hand.

If you want to add that little bit of extra mouthfeel without the carbs of bread, try popping in a tablespoon or two of almond meal. I haven’t tried this, but it sounds tasty.

GAZ-FREAKIN’-PACHO: (Makes two large bowls or four small ones)

3 medium-sized tomatoes

Roughly 6 inches of cucumbers, peeled

1 medium-sized green pepper, chopped

2-3 sundried tomatoes, chopped/broken up

2 tbsp olive oil (or oil from the sundried tomatoes!)

Juice of 1 lemon

1 tsp balsamic vinegar

1 tsp white wine vinegar

1/4 cup of chopped onion

1 clove of garlic

Roughly 1/2-1 cup of tomato juice or V8 (if you use V8 and are watching your sodium, then you might not want to add any more salt.)

1/4 cup chopped fresh parsley

1/4 cup basil

2 scallions, chopped

2 pieces of stale bread, chopped

1 tsp sumac

To taste:

Salt

Pepper

Paprika

Cayenne

1. Chop every damn thing.

2. Blenderize

3. Season to taste

4. Chill and snarf, or just eat it right away.

Nutritional info: (for 1 out of 4 servings)

Calories 165.4
  Total Fat 9.8 g
  Saturated Fat 1.5 g
  Polyunsaturated Fat 0.7 g
  Monounsaturated Fat 5.0 g
  Cholesterol 0.0 mg
  Sodium 169.3 mg
  Potassium 337.0 mg
  Total Carbohydrate 16.6 g
  Dietary Fiber 2.3 g
  Sugars 3.1 g
  Protein 3.0 g
  Vitamin A 25.6 %
  Vitamin B-12 0.0 %
  Vitamin B-6 7.0 %
  Vitamin C 64.1 %
  Vitamin D 0.0 %
  Vitamin E 6.9 %
  Calcium 2.7 %
  Copper 4.8 %
  Folate 6.2 %
  Iron 7.1 %
  Magnesium 4.0 %
  Manganese 8.3 %
  Niacin 3.7 %
  Pantothenic Acid     2.7 %
  Phosphorus     3.3 %
  Riboflavin 3.3 %
  Selenium 0.8 %
  Thiamin 4.9 %
  Zinc 1.2 %

Gazpacho isn’t very pretty, so here’s a picture of someone who is:

Image

EDIT: As usual, I am dumb at word[ress and can’t get the link to stick: http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304

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A rare morning to myself and no food in the damn house. Except…I had eggs. And various kinds of flour. Oh, look! A can of berries that inexplicably moved with us when we left the UK! Well, they are Waitrose brand…seems a shame to waste what was probably a $4 can of berries at the time…

ALMOND FLOUR PANCAKES

Makes four medium-sized pancakes

2 eggs

1 cup almond meal

1/4 cup milk (you can also use water, although I haven’t tried that)

1 tbsp Splenda or other sweetener

1/4 tsp salt

2 tbsp oil of your choice (I used and calculated the nutrition for this with coconut oil)

(optional) ~1 cup of mixed berries

1. Mix all ingredients. In a bowl. With a…spoon.

2. Plop batter down on hot, greased pan. Flip when the bottom get crispy/brown.

3. Serve immediately, topped with whatever you like. I used honey, and it was fantastic.

NUTRITIONAL INFORMATION: (per pancake, not including toppings)

Fat: 24.8g

Carbohydrates: 6.2g

Calories:283.0

Protein: 10.6g

These are surprisingly good, and very “normal”-tasting…but one caveat: I don’t like pancakes. No, really, I know. Regular pancakes, no matter how carefully crafted, always taste burnt to me, and they’re just so heavy. These are light, but filling- a really nice surprise. I will definitely be trying a savoury version of this in the future.

As usual, I neglected to take a picture before I scarfed them, sooo….here:

Image

FUS RO DA

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In college, my friend Sean always used to make what he called “three things from a can.” These concoctions were pretty much what they sounded like, plus a healthy dose of seasoning. They almost always turned out well.

This is my four-years-post-undergrad version of that. Although at 30 carbs a serving, it’s not particularly low-carb, it’s totally vegetarian, chock full of protein, and full of stuff that’s generally good for you. Carnivores can definitely replace the chickpeas with shredded chicken or turkey- I think either of those will go nicely in this.

On another note, when I lived in Japan, everyone tried to convince me that cheese and curry are a wicked combo. I refused- Japanese curry is sweet and Japanese cheese is often that horrible plastic crap, and I couldn’t see them being very nice together. This, made with real Indian curry and cheddar cheese that actually TASTES like something, makes me wonder what I was missing all that time, ’cause this is the excellentness.

CHEESY CHICKPEA CURRY
Makes four medium-sized bowls or three larger helpings.

Carb count: 30 g (if four servings)
Calories: 337
Fat: 18 grams
Protein: 14 grams

Ingredients:
1 can of chickpeas (or roughly 425 g of non-canned chickpeas.)
1 can of diced tomatoes
Roughly 150 grams of cheddar cheese
2 tbsp Olive oil
2 shallots
2 cloves of garlic
Black pepper
Indian curry powder (available anywhere these days, really- I actually got mine from the Malaysian section of my favourite Chinese grocery, but the writing’s in Sanskrit and it tastes awesome.)
Cayenne pepper (optional)
Turmeric
Cumin
Fenugreek

1. Saute diced shallots and garlic in olive oil until they are tender and translucent.
2. Add chickpeas and cook, stirring frequently, for about five minutes.
3. Pour in tomatoes and add spices. Cook until hot throughout.
4. Add cheddar cheese and stir until all cheese is melted.
5. Serve by itself, or over cauliflower rice (or real rice!)

And for your unrelated picture, here’s this:

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