Michael's Vegetarian Recipes

Seitan Masala

2011-04-14T17:46:00.000-07:00

2 packets of seitan (16 oz)

1 cup yogurt

2-4T of garam masala

salt / pepper

1/2 medium onion

1 can of tomatoes

2-4T of grated ginger, you can use food processor to get it fine

1 cup of peas, frozen or fresh.

1 cup heavy cream

chilis - to taste

Ghee (can use peanut oil instead)

Marinate the seita

- mix up the yogurt with half the ginger and half the garam masala, a little salt.

- marinate for at least 6 hrs, a day is preferrable

Start the sauce

- saute the onion in the some ghee until clear, yo ucan use as little as 1T or as much as 4tT. Obviously the more the better (tasting)

- Add the can of tomatoes

- add rest of ginger and garam masala

- simmer over low for 30 minutes

Broil the seitan

- Put the seitan including the yogurt marinate

- Broil on high, turning frequently until the seitan is hard to the touch on the outside, maybe a little black around the edges

- This could take 20 minutes, or a little less depending on size of pain, the seitan size.

Finish it off

- Add the seitan to the sauce

- Simmer for 5 minutes or so

- add peas, cook until tender.

- Add cream

- salt/pepper/chili to taste

** you can make it vegan by using cashew cheese instead of yogurt, use coconut milk instead of heavy cream and peanut oil for the ghee

One pot meal - lentisl, potatoes, and greens

2009-11-06T10:25:00.000-08:00

This is a great dish for camping, since its done in one dish. But is a nice side with a homestyle meal. Pretty nutritious too

3 sweet potatoes, chopped up

4 red potatoes, chopped up

1 can lentils

I bunch of greens - any type - chard, kale, spinach will work. About 3/4 of pound. de-stem, chop them

2-5T Olive oil

salt / pepper

3T of fresh rosemary

2 cloves garlic, minced.

1. Bring pot of water to boil, add sweet potatoes. Cook for 10 minutes

2. Add in regular potatoes, cook for 20 more minutes

3. add can of lentils (undrained) plus chard. Along with seasonings. Cook for 5 minutes. Mashing while you cook it.

Serve! Its real easy and comes out tasty. You can add 1T of brown sugar with it if you want it to be a little sweet. Switch up the rosemary for cinnamon, nutmeg and cloves for a completely different flavor set.

Auntie Jaipur's Dahl

2009-10-19T10:22:00.000-07:00

This is a recipe we got when we were traveling in india. I have modified it a little bit, but this is a favorite of the wife.

Ingredients

2 cups french green lentils

1 medium onion, diced

2-4T of ghee (clarified butter), can substitute olive oil

2 finely diced peppers - I usually use hungarian wax peppers, but you could use a red pepper and a jalapeno.

1-2T of corriander seeds

5 cardamon seeds

1/2 T of ground cinnamon

Chili powder to taste (ground up chilis not powder to make chili)

Vegetable broth and water

Salt / Pepper to taste

Directions

1. Saute onion in half the ghee. Saute until clear. Add in peppers and cook for 1-2 mins

2. Add water and vegetable broth. The amount varies dependening on use of pressure cooker. If you use a pressure cooker, about 4 cups should do it, if you don't its going to be a lot more. I split broth/water 50-50.

3. I usually use a pressure cooker, if you don't have a pressure cooker this takes a while longer. And bring to a boil, add lentils, cardamon, corriander and cinnamon, chili powder, salt pepper. Add rest of ghee

- if you are cooking in your pressure cooker, follow directions for lentils. Its about 12 mins or so to to cook but that varies by altitude and pressure cooker

- if you are cook without, it will take an hour or so. Just cook until its done stirring, and adding water as needed.

4. I fish out the cardamon seeds before serving.

5. Serve with rice.

Baijan Bharta

2009-10-19T08:54:00.001-07:00

This is my version of Baijan Bhartha, which is one of my favorite indian dishes. I omit peas b.c well I don't like them.

Ingredients

2 Medium Eggplants, or 1 large one

1 Medium Sweet Onion

2 Large Tomatoes, peeled.

1-4 Peppers - Last time I used a half a red pepper, a jalapeno and two hungarian wax peppers

2-4T of Ghee

1T Olive Oil

1-4T of Curry Powder

2T of Garam Masala

2 cloves garlic

Sea Salt

Black pepper

1. Roast an eggplant. Peel skin and mash. I roast in an oven for about 20-25 minutes @ 425. But you can do it on the grill too.

2. Dice Onions and Peppers

3. Heat olive oil over medium heat, add onions. Cook until clear, then add peppers and cook for 2-3 minutes.

4. Add in peeled tomatoes, garlic, spices and ghee. I typically go light on the spices at first, then add once the egg plant is added. Simmer for 1-2 minutes

5. Add in eggplant. Cook for 5-7 minutes. Adding spices as you see fit

Serve with rice, and dahl.

Mushroom Stroganoff

2008-02-16T16:55:00.000-08:00

A very quick easy meal. If you use whole wheat pasta, it has a lot of fiber.

1 lb of mushrooms, cut up in the same size. You can use any type of mushroom. Portabello's will work great, but so would a blend of cremini and white.
1 bunch green onions
1 cup of sour cream (low fat works fine)
2 tblspns of flour
1/2 cup of vegetable broth
1 tsp of sea salt
1 tblspn of black pepper (ground) - you can reduce this if you like it a little less zesty.
1/4 tsp of white pepper
1/4 tsp of ground chili's
2 tsps of chopped parsley
2 cloves of garlic, minced
3 tblspn of olive oil

1. Saute green onions for a minute or so in oil, then add mushrooms and add spices . Cook until desired tenderness.
2. Mix in flour until absorbed. Feel free to add a touch more oil here.
3. Deglaze pan with vegetable broth
4. Add sour cream and heat up.

Serve over noodles or rice.

Mediteranian beans

2007-09-30T18:36:00.000-07:00

This another easy bean dish. Its basically the same recipe as the other one but with a different flavor twist

Ingredients
2 cans of chick peas
2 tomatoes, skinned and diced
2 tblspns rosemary
1 large onion diced
6 cloves of garlic
1 red pepper diced.
Salt and pepper to taste

Saute onions in some oil (2-3 tblspns of olive oil) until tender, then add garlic and pepper. Cook until soft but still somewhat firm. Add beans, tomatoes, rosemary, salt, and pepper. Cook for about 15 minutes.

I eat in a bowl with some blue cheese on top but its ok in a tortilla. The wife likes this recipe better than I do.

Mile High Pancakes

2007-09-30T18:29:00.000-07:00

I love pancakes and the cottage cheese makes them very fluffy! I totally stole the idea from a Lee Child novel, the omnipotent jack reacher makes them for some kids.

Ingredients
1 cup of oats
1 cup of white flour (this doesn't work with whole wheat)
2 tblspn sugar (or honey)
4 tsp baking powder
2 eggs, beaten
4 tblspn cooking oil
1 cup milk
1 cup cottage cheese
1 banana crushed up (optional)

Mix all ingredients together, put dry ones in first to make your life easier. Heat frying pan with 1 tblspn of cooking on medium for 3-4 minutes. Put mixture in 1/4 cup increments. Flipping when bubbly, cook until golden brown. Avoid over flipping as it makes it mushy.

Add ins
- blueberries, fresh or frozen
- chocolate chips
- Granola
---Just add in after your put the mixture in the frying pan, on top of the batter it will sink in.

easy chipolte black beans

2007-09-30T18:22:00.000-07:00

This is a very easy dish, I often make it on a Sunday night and eat it for lunch during the week. Its quite filling and dirt cheap to boot.

Ingredients
2cans black beans
2 large tomatoes, skinned and diced (or if you are feeling lazy a 14 oz can of chopped stewed tomatoes)
1 tsp cumin
4 cloves of garlic
1 large onion, diced
1 pepper, diced (red or green)
1 tsp sea salt (skip if you get beans with salt in them)
Pepper to taste
1 3oz can of chipolte peppers in adobe sauce, diced

Saute onions in some oil (2-3 tblspns of olive oil) until tender, then add garlic and pepper. Cook until soft but still somewhat firm. Add beans, tomatoes, cumin, salt, pepper and 1/2 the can of the chipolte peppers. Make sure to put the adobe sauce in there. Watch out this gets very hot.

Cook for 10-15 mins. Then eat in a bowl, over rice or in a tortilla.

Green Curry Vegetables

2007-08-26T16:49:00.000-07:00

This is a recipe I heavily modified but originally stole from linda mccartney. The portabellos really soak up the flavor.

Ingredients
Main Dish
3 Portabello Mushrooms
1 sliced Eggplant
1 diced Zucchini
1 Onion
1 Can Coconut Milk (In the asian food section, usually thai)
1 Batch of Green Curry Paste (see below)
3 Tblsp of olive oil
salt/pepper to taste
4 tblspn of cashews
25 raisins, soaked in water for 30 mins

1. Cook onion until soft in oil
2. add in half of the curry paste
3. Add portabellos, Zuchinni, and eggplant
4. Cook for about 5 minutes
5. Add coconut milk and rest of curry paste
6. Saute until tender [I like my veggies what most consider under done, so I am not listing a time, but cook it until its tender]
7. Add raisins and cashews, cook for another minute

Green Curry Paste
About 1 cup of diced mild peppers, such as poblanos or hatch chilis
2-3 medium size jalapenos (you can use any spicy pepper, haberno, serrano, etc), chopped
2 sq inch cube of Ginger, chopped
2 chopped short stalks of lemon grass, or 1 long one
6 cloves of garlic
2 tsps of corriander powder
1 lime (juice and peel grated, discard the inner peel and pulp)
1 tsp of sea salt
1 tsp of cumin
black pepper (you decide amount)
Sea salt (go light here, as you will put in the main dish)

Put all ingredients in food processor and chop until its close to paste and won't chop any finer.