Every time I begin a new Supper Club book, I have a ritual. I like to peruse my favorite cookbooks in search of meals and menus that might appeal to The Flab Five. This new book, The Vulgar Vegetarian, will be more of a challenge for me on the culinary scale.
Don't get me wrong - I like vegetables. Not all of them, but enough. I love fruit, eggs, and cheese, so it should be no problem to come up with delicious recipes, right?
But I thought it would be much more fun to open this up to readers, especially the vegetarians out there with more experience in creating tasty, meat-free dishes.
So would you like your recipe to appear in The Vulgar Vegetarian? Post yours here and I'll pick one or two at the end of next week. Either way, we all win because when someone asks, "What's For Dinner?" we might all have something new and exciting to present to our families.
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5 comments:
I'm a vetarian who hates vegetables. You couldn't get me to eat a piece of broccoli if you put a gun to my head! Soy products are out! I'm a vegetarian solely because I love animals. My diet consists of a lot of meatless Italian and Mexian dishes.
OK, a couple of things come to mind. My absolute favorite meal is a pasta primavera.
linguini fini (thin linguini), cooked al dente
carrots and zucchini, both julienned
roasted garlic
olive oil
butter
shredded parmesan
Saute the carrots and zucchini for a couple of minutes in olive oil. When they're slightly softened add the butter (this is for taste, so you don't need a whole bunch) and the roasted garlic, then the linguini. Toss them all together until hot. Sprinkle parmesan on the plates once you've portioned out the pasta.
Now, for more complicated dishes, there's a FANTASTIC cookbook called Fresh From The Vegetarian Slow Cooker. My personal favorite dish is braised seitan with red wine and mushrooms...OMG, is it ever good served over some noodles. But I don't know if you want recipes from cookbooks because of copyright issues.
Thanks for the suggestions, ladies! I may have to ask again when I get closer to the recipe parts. If I were to be vegetarian full time, I'd eat tons of pasta and Indian food!
A very easy favorite of my family - I blush to share this. But it's a way to get some vegetables into my 8-year old.
5 Can Soup
Use roughly equivalent sized cans and use the entire contents. Do not drain any of the vegetables. Organic canned food really seems to make the flavors pop. Simply pour all 5 cans into a big pot, heat thoroughly and let simmer for about 25 - 30 minutes.
1 can meatless minestrone soup
1 can diced tomatoes
1 can black beans
1 can white corn
1 can mixed vegetables
I like this without any extra seasonings, as does my son. My husband likes just a dash of seasoned salt in his.
Oh, it strikes me that if you're going to be strictly vegetarian for this book, you'll have to discuss the fact that if you use hard cheese (like parmesan, cheddar, etc), you'll want to have it be "vegetarian" because hard cheeses use rennet. There *are* plant-based sources of rennet, but most of the time cheese manufacturers don't use them. Instead, they use lab-grown rennet, which is still animal-based. There's a good page on rennet here. So it depends on how vegetarian you want folks to be.
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