(Part 2) Top products from r/VegRecipes

This recipe comes from the EXCELLENT (and very large!) cookbook, "660 Curries" by Raghavan Iyer. I got it this past Christmas and have been trying new recipes out almost every week. It's not a vegetarian/vegan cookbook, and has plenty of non-veg recipes... but wow, there are a TON of veggie ones. Like hundreds of pages. It's been a really great resource, and tons of fun/very instructive to work through. This recipe has become a regular in our rotation, because it's such a delicious way to pack in the veggies. We've been using sweet potato/cabbage/carrot (and we use vegetable oil instead of ghee), but I'm looking to switch it up for spring next time we make it.

Edit: Sorry, I don't think I'll be able to put up a recipe format before it's removed. I have tendinitis in both my hands atm and it hurt a ton to type up the above paragraph - I will edit it tomorrow morning after they've had a day to rest.

For the tomatoes, Alice Waters has a GREAT recipe for tomato confit (recipe from Culinary Artistry):

>Allow about two tomatoes per serving. Make a bed of basil leaves in the bottom of an ovenproof dish that will hold the tomatoes snuggly in one layer. Peel and core the tomatoes and place them core side down on the basil. Lightly salt and pepper. Pour enough extra virgin olive oil to come up halfway up the sides of the tomatoes. Bake for 1 1/2 hours in a preheated 350 degree oven, until the tomatoes are soft and lightly caramelized and have infused the oil with their perfume. Season to taste and serve spooned over cooked and drained fresh noodles.

As for the squash, sometimes I like to turn them into french fries (egg and breadcrumb them, bake them till crispy), but more often, I will braise them (lightly saute, add some stock, simmer until liquid is gone and add a little olive oil to glaze them with the reduced stock, season to taste), then serve it with the tomato confit I mentioned earlier, or some tomato jam (cut tomatoes in half, seed them, roast them on top of a bed of [insert herb of choice here] with some olive oil, salt, and pepper at 400 degrees for 10 minutes, cool to room temp, peel and remove cores, then chop in food processor just until the flesh is broken up, then salt to taste and hang in a quadruple layer of cheesecloth for like 2 hours, discard liquid, then combine with a little bit of vinegar, olive oil, and salt.), and serve with some fresh chévre and some mint leaves (ans squash blossoms if you have extras!).

Or my other favorite, which is, quarter and seed the zucchini, then cook some garlic in a pan with olive oil until golden, then turn pan to high and add the zucchini, stirring constantly to make sure it doesn't gain any color, for maybe a few minutes. Cover with a parchment paper lid, turn the heat to medium low, and cook until tender. One cooked, mash zucchini with a fork and fold in some chopped mint and squash blossoms and season to taste.

As for the Green beans, I would TOTALLY make some minestrone broth, lightly roast the beans, then pour the broth over them and serve. For my broth, I sweat some leek, zucchini, carrot, celery root, and garlic until tender, then add some tomato paste, then some white wine, potatoes, chopped tomatoes, and enough stock to at least cover and simmer for like maybe a half hour. After, I take it off heat and put in some herbs (basil and oregano?) and let it steep for like 20 minutes. Strain, then return the liquid to the pot (sans solids) and reduce till maybe half the volume, then whisk in some olive oil and lime juice.

Onions! Take those onions, and seriously just half them and braise them. Drizzle them in olive oil, salt, and pepper, and bake at 425 till golden and delicious.

Lastly, I just remembered that Daniel humm has this recipe for a tomato soda, if you are adventurous!



Soda Base

Ingredients:
-18 large heirloom tomatoes
-2 stalks diced celery
-6 tablespoons finely grated horseradish
-4 1/2 tablespoons salt
-basil leaves from 2 large bunches
-leaves of 9 sprigs lemon thyme
-1 1/2 jalapeño chiles, stemmed and seeded.

Bring a large pot of water to a boil. Core the tomatoes and, with a paring knife, score the bottoms with an X. Blanch in the boiling water for 10 to 15 seconds, then transfer to an ice bath. Once they are cool, peel them and cut them into quarters. Puree tomatoes with the rest of the ingredients in a blender. Line a colander with a quadruple layer of cheesecloth. Hang the tomatoes in the cheesecloth overnight in the refrigerator, saving the liquid in a bowl underneath. Discard solids. You should have 3-4 cups of soda base.

To finish:

-1/4 cup simple syrup (boil sugar and water in a 1:1 ratio until sugar dissolves)
-1/4 cup lemon juice
-ice
-basil sprigs

Combine 3 cups of the soda base with the simple syrup. Add the lemon juice and stir to combine. Transfer to a seltzer bottle and charge with a CO2 cartridge. Fill 4 glasses with ice and dispense the soda into the glasses. Garnish with basil.

A couple of years back, I took a recipe for char siu bao from this book and substituted the roast pork with chopped Morningstar brand Vegetarian sausage patties. It was a pain to make, but INCREDIBLY delicious. Tasted just like the meat version. I ate the entire batch of buns in 1 day. The book has pretty much any dim sum recipe you can think of. I've tried many of them (substituting fake meat) and they've all been great. Easy to follow step-by-step instructions too. I would use the book more often if the recipes didn't take so long to make.

full recipe: http://happyhealthygreen.life/2019/11/14/5-ingredient-lemon-pie-bars


This is one of the recipes we created for our upcoming '5-Ingredient Plant-Based Cookbook: 76 Easy & Delicious HIGH PROTEIN Recipes'. We hope you like it! 💚

I got this book and it's amazing. Once you make a few recipes it's easy to start experimenting a bit and coming up with your own creations.

https://smile.amazon.com/Seitan-Beyond-Soy-Based-Analogues-Ethical/dp/1516860888/ref=sr_1_1?ie=UTF8&qid=1492171798&sr=8-1&keywords=seitan+and+beyond

I'm a big fan of this book, yes it does have a lot of soups but it also has a great variety

Charmaine Solomon does a good vegetarian cookbook which has some western dishes but mainly Asian ones. She was born in Sri Lanka and her recipes from there are amazing - http://www.amazon.com/Complete-Vegetarian-Cookbook-Charmaine-Solomon/dp/1580084273/ref=sr_1_1?ie=UTF8&qid=1369717300&sr=8-1&keywords=charmaine+solomon+vegetarian

Here are some of my more flavorful recipes. I recommend looking at some Indian or Middle Eastern cook books. There you will find flavorful and spicy dishes. I cook with the "Indian Slow Cooker" cookbook and I have to tone down the spiciness quite a bit!! I recommend hitting a Middle Eastern grocery store for cheap spices in bulk!

• Spicy Pasta Povencal
  
• Huevos Rancheros
  
• Aloo Phujia
  
• Three Pepper Pasta Salad
  
• Baked Eggs
  
• Spicy Black Bean and Rice Burrito
  
• Sweet Potato Burrito

Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking is on my shelf. Good recipes & very comprehensive.

http://www.amazon.com/One-Dish-Vegan-Soul-Satisfying-Delicious-One-Plate/dp/1558328122/ref=la_B000AP9F9W_1_2/185-8068821-9137566?s=books&ie=UTF8&qid=1458869244&sr=1-2

http://www.amazon.com/Quick-Fix-Vegan-Healthy-Homestyle-Minutes/dp/1449407854/ref=la_B000AP9F9W_1_3/185-8068821-9137566?s=books&ie=UTF8&qid=1458869244&sr=1-3

Anything by Robin Robertson. Her recipes are fantastic.

Curried Carrot Soup With Cilantro-Pistachio Cream from A Beautiful Bowl of Soup. Substitute oil for butter to make it vegan

I will search. If I only remembered. I would have said. Maybe the one with the characters Beet Bowl and Stick..

edit- gotcha. http://www.amazon.com/gp/aw/d/0553377884/ref=redir_mdp_mobile

It is mentioned under "Description" on the page so this is The One. Title is Skinny Legs and All.
His description of the parallel mind process of being an artist is right-on amazing.

What brand did you try? I don’t have any recipes to suggest but I do like Primal Strips.

My very favorite seitan recipe in all the world is Seitan Piccata from Veganomicon.

This cookbook might be worth checking out.


http://www.amazon.com/Vegan-Quantity-Recipes-Every-Occasion/dp/0931411211

I highly recommend Jerusalem by Yottam Ottolenghi.

It is food found mainly in Jerusalem, but many of the dishes are served throughout the Middle East with slight variations.

I found it on Amazon. Sunburst farm family cookbook. https://www.amazon.com/gp/aw/d/0912800607/ref=mp_s_a_1_2?ie=UTF8&qid=1480180380&sr=8-2&pi=SY200_QL40&keywords=family+farm+cookbook&dpPl=1&dpID=51sJLRmIDPL&ref=plSrch#

Amazon UK:

http://www.amazon.co.uk/Vegetarian-DASH-Diet-Cookbook-breakfast/dp/1530439183/ref=sr_1_3?ie=UTF8&qid=1457905485&sr=8-3&keywords=The+Vegetarian+DASH+Diet+Cookbook

I have this book at home: http://www.amazon.com/Cooking-Gluten-Seitan-Dorothy-Bates/dp/0913990957/ref=sr_1_5?ie=UTF8&qid=1317758624&sr=8-5

i will check out the recipe they have tonight and see if anything is different from the wikihow tutorial.