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Vegetarian Gourmet----Meatless Makeovers |
by:
Cathy O |
Three years ago I decided to go "meatless." It was notdifficult decision as I was notvoracious carnivore to begin with, however there werefew dishes that I missed that contained meat and wondered how I was going to live without these favorites.
Rather than resign myself tonotion that these dishes could never be converted over tomeatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could findway to convert these meat-ies to meatless.
The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comesclosest:
Meatless American Chop Suey
one vidalia onion chopped
one-two tbsp. butter
one/two pkg Quorn (brandname) veggie grounds frozen
two cans Campbells Tomato Soup
one tblsp. catsup (yes catsup, you can't really taste it, it just addsrich color tosauce)
sea salt and pepper to taste
one lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini
Melt butter inmedium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add two cans soup and cook over low heat for five-seven minutes. Add catsup salt and pepper and cookadditional onezerotwo minutes.
Bring four quarts of water toboil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves four-six people asside.
This next one isadaptation ofGreek-Middle-Eastern recipe for Dolma. I loved this dish asyoungster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally foundway to make it meatless and spectacular!
Veggie Dolmas
one jar of Grapeleaves in brine
Filling:
two cup basmati rice cooked
one/two cup currants
one/two cup of pine nuts ground
one/two cup quorn grounds thawed
two tbsp. dried mint (or one/four cup fresh mint chopped fine)
one tbsp. dried parsely (or one/four cup fresh parsely chopped fine)
one tsp dried oregano (or one/eight cup fresh oregano chopped fine)
one tsp. sea salt
two tsp pepper
one small can tomato paste
Juice of two lemons
Removegrape leaves fromjar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still onleaves.
Inlarge bowl mixfilling ingredients together till they are well incorporated.
Carefully separatefew ofleaves and linebottom ofone-two gallon stock pot.
To roll takeleaf, place one heaping tsp of filling incenter ofleaf about one/two inch up frombottom edge. Fold one/two inch up overfilling, fold each side towardmiddle, then beginning atbottom again rollwhole package up till you haveone-two" "log.
Continue withrolling process till you use up allfilling.
Linerolled leaves up incircular pattern instock pot till all are in. Pourjuice of both lemons gently overrolled leaves. Placedinner plate on top withstone inmiddle to keep in place. Gradually add cold water till it just coversleaves.
Bring contents toboil then reduce and simmer for abount one/two hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.
Remove plate and serve with plain yogurt, yummy.
These can be frozen in one-two serving sizes for later. I like to do it this way then microwave them forminute andhalf forquickie meal.
Aboutauthor:
Cathy O issuccessful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. "In addition to beingfreelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living inLake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
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