What's your favorite vegetarian recipe? - Page 2 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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Thanks so much, Chez! I'll be sure to try that recipe out soon. I do have two questions, though:
1. What is thick white sauce? (I wouldn't know how to translate this into German as I have no idea what's in it - well, besides milk???)
2. What is double cream? (Is it simply cream with a higher fat percentage?)
Hmm... white sauce is white sauce. From memory (and I don't have the book to hand), it's made with milk, flour and I'm sure I'm missing something. It's like a cheese sauce with no cheese. Any help?
Oh boy - double cream... all I can suggest is this article on Wikipedia. It looks like it is cream with a higher fat percentage, but I've always known cream over here as either single, double, clotted, brandy etc..
Here's the polenta veg lasagna recipe. I vary it a lot, these days making it vegan, and adding whatever veg I feel like at the time. It seems labor-intensive, but really is easy and I usually freeze individual portions, so it's well worth the work.
Polenta:
1 1/4 cups finely ground cornmeal
1tsp salt
4 cups water (approx) (I use veg stock instead)
Bring water and salt to a boil. Whisk in cornmeal gradually.
Reduce heat to low and simmer until thick but still pourable.
(Add more water if necessary). Pour out onto backing sheet(s)
about 1/2" thick. Spread with lightly oiled spatula. Put sheets
into refrigerator to harden.
Sauce:
olive oil
2c chopped onions
2 T minced garlic
2 tsp dried basil
1tsp dried marjoram
1/2 tsp dried oregano
1 cup chopped red peppers
1 cup chopped green peppers
28-oz can crushed tomatoes
3 T tomato paste
Saute onions, garlic, peppers. Add other ingredients and simmer 30 mins.
Filling:
1 cup Neufchatel or cream cheese
1 lg egg
3 cup chopped spinach or kale
1 cup grated provolone
1 cup grated parmesan
Soften neufchatel in microwave a bit, then mix with lightly beaten egg. Saute the greens until tender.
(I often add portobello mushrooms and/or zucchini to the filling as well)
Assembly:
Preheat oven to 350, lightly oil a 9x13 baking pan
Cut polenta into rectangles (about 3" x 5")
Put a thin layer of sauce on the bottom of the pan. Add a layer of polenta (they don't need to fit exactly-- if there are small spaces between, it's fine. Top with greens, half of the remaining sauce, add the softened cheese and a sprinkle of the grated cheeses. Top with one more layer of polenta, then more sauce and the remaining parmesan and provolone. Cover and bake for 45 mins, then remove cover and bake for another 15-20 mins. Can be frozen before baking, or frozen after and then just reheated in the microwave.
1 part butter melted add 1 part flour. While over heat, add milk and the sauce will thicken.
Usually I do 2 tbsp butter/2 tbsp flour (cook over medium heat until light brown - that brings out a nuttiness) and then add a couple cups of milk and a dash of nutmeg.
This sauce is the base for many others - alfredo - add parm and garlic, cheese sauce - add cheddar (I add hot sauce too), It's a great starter!
Hmm... white sauce is white sauce. From memory (and I don't have the book to hand), it's made with milk, flour and I'm sure I'm missing something. It's like a cheese sauce with no cheese. Any help?
Oh boy - double cream... all I can suggest is this article on Wikipedia. It looks like it is cream with a higher fat percentage, but I've always known cream over here as either single, double, clotted, brandy etc..
Ok, after a little research, I found that white sauce is Bechamel sauce!
And I think creme fraiche will work well instead of double cream.
Ok, after a little research, I found that white sauce is Bechamel sauce!
And I think creme fraiche will work well instead of double cream.
Ooooo! Nooooo! I wouldn't think so unless you want a sour taste like yogurt.
It's not the thickness of the liquid that makes double cream but the percentage of milkfat. The U.S. equivalent would be whipping cream or heavy whipping cream, depending upon how it's labeled. Not quite the same fat content from what I learned googling but close enough that it won't affect the outcome.
If a recipe calls for thick white sauce, you'd probably want to use 3 Tbsp. butter to 3 of flour and 1 cupful of milk or cream. That makes a really thick sauce, though, but some casseroles call for a very thick bechamel sauce. 2 Tbsp of each is a medium white sauce.
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Last edited by Her Dotness; 02-26-2013 at 04:47 PM..
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My favorite Vegetable dish to make is Chinese Garlic Green Beans.
You use fresh Green Beans from the produce section, minced garlic and Soy sauce.
Boil the green beans for about 10 minutes then drain. Add them to a skillet with several heaping tablespoons of minced garlic (I buy the little jars of pre-minced garlic from Walmart and I use a ton of Garlic in this recipe) then you add about 1/3 of a bottle of Soy sauce and let the Green Beans simmer in the Soy Sauce until very soft and darker in color. Let the beans soak up some of the garlic and Soy sauce. I simmer them for about 10 minutes or until a lot of the Soy sauce has evaporated from the pan and just a little is left. The point of this recipe is to get the Green Beans VERY SOFT.
I could eat these every day. And they reheat well. Just microwave them for about 30 seconds.
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My favorite thing to make for vegetarian friends is minestrone. When I swap out beef broth for vegetable broth, no one can taste the difference. With bread and a green salad, it makes a hearty winter meal.
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My favorite Vegetable dish to make is Chinese Garlic Green Beans.
You use fresh Green Beans from the produce section, minced garlic and Soy sauce.
Boil the green beans for about 10 minutes then drain.
Holy Guacamole! Nothing Chinese about that recipe as overcooked as green beans will be after being boiled for that long!
I cook green beans only until soft enough to chew but still bright green, al dente in other words. If the color fades to dull green as it surely will after ten minutes of boiling, they're overcooked.
And sorry, but bottled minced garlic is gross. It's not that difficult to mince a quantity of fresh garlic or toss it into a food processor.
But admittedly, I'm a foodie nutjob with no kids so I've plenty of time for fiddling about in the kitchen.
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Holy Guacamole! Nothing Chinese about that recipe as overcooked as green beans will be after being boiled for that long!
I cook green beans only until soft enough to chew but still bright green, al dente in other words. If the color fades to dull green as it surely will after ten minutes of boiling, they're overcooked.
And sorry, but bottled minced garlic is gross. It's not that difficult to mince a quantity of fresh garlic or toss it into a food processor.
But admittedly, I'm a foodie nutjob with no kids so I've plenty of time for fiddling about in the kitchen.
I agree! That just sounds like a mushy salty mess.
I usually make haricot vert by sautéing shallots and garlic (fresh chopped) in a small amount of olive oil and then add the beans and cook until al dente. If you want to spice it up - add some red pepper flake. Yummy!
Holy Guacamole! Nothing Chinese about that recipe as overcooked as green beans will be after being boiled for that long!
I cook green beans only until soft enough to chew but still bright green, al dente in other words. If the color fades to dull green as it surely will after ten minutes of boiling, they're overcooked.
And sorry, but bottled minced garlic is gross. It's not that difficult to mince a quantity of fresh garlic or toss it into a food processor.
But admittedly, I'm a foodie nutjob with no kids so I've plenty of time for fiddling about in the kitchen.
They are Chinese as is you will find them on almost every Chinese buffet in the country. Although Chinese buffets are Americanized versions of Chinese food and not authentic at all.
I don't think jarred minced Garlic is gross at all. It is finely minced and it would take me an hour to mince the amount of garlic I use in that recipe. I do have kids and the last thing I plan to do is spend an hour or more chopping Garlic.
Different Strokes for Different folks.
And cooking the beans in Soy sauce doesn't make the beans salty at all. If you were to drink the sauce out of the pan it might be salty.
But the Green Beans you find on a Chinese buffet are very limp and soft. That is what makes them so good. Most recipes leave the green beans really crisp and firm and I don't like crunchy firm Green beans so it works out perfectly for me.
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I know that there are people who prefer their veggies cooked to falling-apart soft. We are not among them.
And I disagree with you that that recipe is authentically Chinese if one persists in cooking fresh green beans to that extent. Asian cuisine in general rarely calls for vegetables to be cooked past al dente. We have a quite authentic Chinese restaurant nearby, attested to by various native Chinese reviewers, and I know they can't possibly be cooking their garlicky green beans as long as ten minutes. Every time we've had them, the beans have been bright green and soft enough to chew easily but not squishy soft, just the way I cook them, no more than a couple of minutes stir-fried over medium-high heat.
Likely, we will simply agree to disagree on this issue.
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1lb (400g) mushrooms, chopped
1 onion, chopped
2 tablespoons (30ml) oil
2 tablespoons (30ml) tomato puree
1 teaspoon (5ml) mushroom ketchup - it took me a while to find this, but if you can locate some, it really adds to the recipe!
glass of red wine (I sometimes miss this out and it doesn't seem to matter too much or you can use white wine)
14oz (400g) can chopped tomatoes
15fl oz (375ml) thick white sauce, made with 15fl oz (375ml) of milk
2 tablespoons (30ml) double cream (you can do it without this as well)
6oz (150g) lasagne
8oz (200g) cheese, grated
Pre-heat oven to 200C/400F/Gas Mark 6. Fry mushrooms and onion in oil until soft. Add tomato puree, mushroom ketchup, red wine and tomatoes. Simmer for 10 minutes.
Mix the white sauce and cream together. Alternatively layer the mushroom sauce, lasagne, white sauce and cheese, ending with a layer of cheese. Bake in the pre-heated oven for 40 minutes.
This serves four and you can sub out the mushrooms in favour of a large aubergine (eggplant) or two small ones.
This sounds good! I've never even heard of "mushroom ketchup"!
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