Vegetarianism Made E-Z (Recipes and Stuff - NO debate allowed here!)

[highpriestess]

Anyone have any eggplant recipes besides Parmesiana?

I was going on a crazy eggplant kick a while ago. I did grow up eating middle eastern flavors though so these are definitely not your typical parmesana recipes.

Baba Ghanoush (Eggplant dip)
4-6 medium-sized eggplants
1 tsp olive oil
5 tsp Tahini paste
1 tsp chopped garlic
1/2 tsp cumin powder
1 tbsp lemon juice
salt to taste
cilantro and cayenne pepper to garnish

1. Grease eggplant with a little oil & cook on grill or in oven. For oven, place on a baking tray and bake at 170ºC /340ºF till the skin is chared and eggplant is tender (approx. 20 minutes).

2. Cool, peel and discard the skin, and mash eggplant to a pulp.

3. Add all the remaining ingredients and mix well.

4. Garnish with cilantro and cayenne as desired. Serve with toasted pitas or bread & enjoy!


Khoresh Bademjan (Eggplant stew)
2 ½ lbs./2 or 3 eggplants, peeled and sliced
1 large onion, peeled and sliced
4 tbsp. butter
1 large can crushed tomatoes
2 dried limes/1 ½ fresh limes cut into 4 parts and seeded
¾ cup yellow split peas
½ tsp. turmeric
¼ tsp. saffron (optional)
2 cloves of garlic, chopped
¼ tsp. nutmeg
Salt and pepper to taste

1. Peel eggplants and add salt; let sit for at least 10 mins., drain and pat dry.

2. Preheat oven to 400° F. Cover a baking sheet with foil. Brush both sides of the eggplant slices with oil and place them on sheet. Cook for 20-30 minutes.

3. In a medium-size saucepan, melt butter. Sauté onion and garlic in oil until transparent.

4. Add ½ cup of water, tomatoes, limes, yellow split peas, saffron, salt and pepper, and turmeric. Cover and cook over medium-low heat for 45 minutes or till tender.

5. Discard limes. Place eggplants in a casserole dish, add sauce. Cover and cook for 45 minutes in preheated oven.


Here's a delicious indian recipe for Palak Paneer (also known as Saag Paneer, but real saag is made with mustard greens!). Looks complicated but it's not that bad and it tastes so good.

Palak Paneer
Ingredients
4-5 packed cups Spinach
1-1½ cups Paneer, cut into 1 in long & 1 cm thick
2-3 Green Chillies, minced or finely chopped
1 Onion, very finely chopped
1 Tomato, finely chopped
1 tsp Ginger-Garlic Paste
2 tbsp Fresh Cream or 1/4 cup Whole Milk
1 tsp Sugar
Juice of 1/2 fresh Lime
1-2 tbsp Oil/Ghee

Spices
Pinch of Cinnamon
4 Cloves
4 Green Cardamoms, lightly crushed
1 heaped tsp Dhania/Coriander Powder
½ tsp Jeera/Cumin Powder
½ tsp Garam Masala
½ tsp Kitchen King Masala
1 tbsp Dried Fenugreek Leaves, crushed

1. Boil pot of water and add about 1 tsp. sugar. Switch off the flame and add washed spinach leaves. Let it rest 1-2 minutes, then drain. Run cold water on spinach. Finely chop or puree the spinach. Keep it aside until needed.

2. Heat oil/ghee in a pan on medium flame and arrange paneer pieces in a single layer. Once they turn golden, about 1-2 mins., flip them over and cook the other side till they turn golden. Remove them from pan and either place them on a kitchen towel lined plate or in a bowl of warm water which will keep the paneer soft.

3. In a same oil/ghee, add cinnamon, cloves and cardamoms. Fry them for half a minute.

4. Add finely chopped onions and sauté on medium flame till they turn golden, about 3-5 minutes.

5. Add ginger-garlic paste, minced green chillies, dried fenugreek and fry them for 3-4 mins. until raw smell of ginger-garlic paste disappears.

6. Add masalas, coriander and cumin. Stir till the raw smell of the spices gives way to much harmonious and melodious aroma, about 1 minute. Add about tablespoon of water if think the spices are burning and sticking to the pan.

7. Mix in chopped tomatoes and cook till they are pulpy and release their juice, about 2 minutes.

8. Add the spinach, sugar and milk, a little less than 1/4 cups of water and mix them well.
[If using fresh cream instead of whole milk, add little less than 1/2 cup of water.]

9. Cook covered for about 5-6 minutes on medium flame. Add salt to taste and let it cook uncovered for another 3-5 minutes.

10. Add paneer pieces and gently mix. Simmer for 3 minutes. Drizzle freshly squeezed lime juice once the flame is switched off.


Other delicious ones I made earlier this week!

Grilled Portobello Mushroom Tacos with Mango Black Bean Salsa
Salsa
1 mango, diced
1 to 2 tomatoes, diced
1 red bell pepper, diced
1 jalapeño, finely diced
juice from 1 lime
1/4 cup fresh cilantro, roughly chipped
1/2 medium red onion, diced
1 cup cooked black beans
1/2 tsp cumin
1/2 tsp chili powder
salt & pepper

Add all of the ingredients to a medium bowl, stir/toss well to combine. Set aside while you make your tacos. Taste again just before serving to see if it needs any additional seasoning.

Tacos (6-8 tacos)
4 Portobello mushrooms
1 to 2 tsp red pepper flakes
salt & pepper
1 to 2 cloves garlic, finely minced
2 to 4 tbsp olive oil
juice from 1/2 lime
tortillas
3 cups arugula, roughly chopped/torn
1/2 medium red onion, diced
1/4 cup fresh cilantro, roughly chopped
fresh lime wedges
optional toppings: avocado, queso fresco, sour cream, tomatoes, olives etc.

1. Drizzle olive oil over both sides of the mushrooms and spread evenly with a brush.

2. Divide red pepper flakes and garlic evenly over mushrooms; add salt and pepper.

3. Squeeze the juice from 1/2 a lime over mushrooms and set aside to marinate. Preheat grill.

4. Once grill is at medium-high heat, add the mushrooms, stem side facing up. Check every 5 or so minutes for 15 minutes or when tender with nice grill marks. Cool on plate and cut as desired.

5. Heat tortillas.

6. Top each tortilla with grilled mushroom pieces, a small handful of arugula (or green of your choice), fresh cilantro, onions, mango black bean salsa and fresh lime juice.


Fried Black Rice with Ginger Tofu and Spinach (serves 6)
¾ cup black rice
1 ½ cups water
1 bunch spinach, large stems removed and rinsed
3 tbsp. vegetable oil
2 cloves garlic, minced
3 tbsp. finely chopped fresh ginger
3 scallions, thinly sliced, white and green parts separated
1 lb. extra-firm tofu, cut into six ½-inch thick rectangles
1 tbsp. Sriracha sauce
Lime wedges

1. Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.

2. Steam spinach, covered in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.

3. Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

& for when you're feeling like something cheesy...
Three-cheese Stovetop Mac & Cheese w/ Artichokes
1 lb. elbow macaroni
1 stick butter
1/4 cup whole wheat flour
1/2 to 3/4 cup milk
1 cup mild cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
3 tbsp. goat cheese
13.75 oz. can whole artichoke hearts, drained, rinsed, finely chopped
Salt & pepper
Chili powder, to taste

1. Cook macaroni according to package instructions and drain.

2. Melt butter in a large sauté pan over medium heat. Once it just begins to froth, whisk in the flour in small batches until smooth.

3. Slowly add the milk, continuously whisking.

4. Working in small batches, add the cheese.

5. Add salt and pepper to taste.

6. Add the cooked noodles and artichokes and stir to combine.

7. Stir and cook over medium heat until both noodles and artichokes are heated through. Serve immediately topped with chili powder and dried parsley.