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Hey Yogi, What’s for Dinner Tonight?

Interested in moving toward being a vegetarian but don’t know how to begin?  Here’s a place where we can share our ideas for meals…got a favorite recipe?  Email us or post it in comments.

Latest offering, May 2011:

Discovered at my local Community Supported Agriculture home, Los Poblanos Organics http://www.lospoblanosorganics.com/, this recipe just made my life sing….the web site has all the details: http://www.treelight.com/health/nutrition/UltimateKimchi.html

And here’s the short version:

Ingredients Directions
Organic foods
  • 1 Napa cabbage
  • 3 Carrots
  • 2 Cucumbers
  • 3 Heads broccoli
  • 2 Bunches scallions
  • 1 Apple
  • 2 Small oranges
  • 1 Lemon
Health food store
  • Unrefined rice vinegar
  • Unrefined sesame oil
  • Kosher salt (or sea salt)
Korean foods store
  • Crushed red pepper (coarse)
  • Crushed garlic
  • Sesame seeds
    (Roasted more flavorful.
    Raw may be healthier.)
Cooking tools
  • Large mixing bowl
  • Small mixing bowl
  • Cutting board
  • Cutting knife
  1. Rinse all vegetables in water and salt.
  2. Cut out stem of cabbage with a V-notch, then cut in half lengthwise. Cut each half lengthwise once again, and slice crosswise into strips.
  3. Cut up the cabbage stem into thin strips.
  4. Sprinkle liberally with Kosher salt.
    Scoop and stir with hands.
  5. Let cabbage sit while peeling carrots and cucumber. Peel carrots completely. Take strips from the cucumbers.
  6. Section the carrots and cut into thin strips.
  7. Section the cucumbers and cut into thin strips.
  8. Cut broccoli heads into byte-size pieces, cut stalks diagonally to make thin oval slices.
  9. Add salt. Scoop and stir.
  10. Trim scallions, slice the white part down the center, then cut into strips diagonally.
  11. Core and dice the apple and add.
  12. Skin the oranges and lemon.
  13. Slice the oranges, separate into pieces, and add.
  14. Put a handful of chilli pepper into a sauce bowl. Add from a third as much to an equal amount of sesame seeds, and crushed garlic.
  15. Add enough sesame oil to moisten everything, and approximately an equal amount of rice vinegar (enough to make a paste).
  16. Dice the lemon and squeeze into the bowl, add the remaining pieces.
  17. Mix the ingredients in the sauce bowl to make paste, then gently spread the paste into the vegetable bowl.

You might want to consider reading Eating Animals by Jonathan Safran Foer, http://www.eatinganimals.com/.  It is a great read by the author of the novels Everything Is Illuminated and Extremely Loud and Incredibly Close. His work has received numerous awards and been translated into thirty-six languages.

First offering, my favorite beet recipe taught to me decades ago by my beloved brother, Tom:

Tom Hirschl’s Beet, Greens & Potatoes in a Flash

submitted by Meta Hirschl

Clean the beets and cut into chunky cubes.  Put those in boiling water. Then clean and cut chunky cubes of white potatoes and add them to the beets (no peeling of skins of course). While that is cooking clean the greens (oh, beet greens are the best greens I think*).  Cut off the long stems and chop lightly the greens. Add to the beets and potatoes. When the beets are cooked (check with a fork), drain the water off.  But all in a large lovely bowl, grind pepper over, drizzle olive oil, then add soy sauce and toss.

So easy, so yummy and hearty.  I usually make this my main dish and perhaps have some corn bread on the side.

*on the subject of beet greens:  I one time was talking to a friend about the glories of beet greens and she said that so many people throw them away, she actually goes up to people in the produce department who are buying beets. She asks them if they will eat the greens and if they say no, she asks for their greens.  May be gutsy, but she gets a lot of greens that way!

Now it’s your turn…Hey Yogi, What’s for Dinner?

10 Responses to “Vegetarian Recipes”

  • Marcy Covert:
    February 2, 2011 at 8:14 am

    Okay, I made this one for my family a couple nights ago and the kids and husband LOVED it! This is a vegetarian recipe using cheese, but you could substitute a vegan cheese alternative also.

    Vegetarian Mexican Casserole
    -10 flour tortillas (cut in half)
    -bag meatless crumbles
    -packet of taco seasoning
    -jar of salsa (I used mild for my daughter)
    -vegetarian refried beans
    -shredded cheese
    -diced green chiles

    Preheat oven to 350. Lightly grease 10 x 13 pan. Layer half the tortillas on bottom of pan. In a skillet warm the meatless crumbles with the taco seasoning and 1/2 cup water. Warm up beans and stir in 1/2 to 3/4 cup of salsa. Now just layer like a lasagna. “Meat”, beans, cheese. Top with remaining tortillas. Top with the remainder of the salsa and the chopped green chiles. Sprinkle with a bit more cheese and bake uncovered for about 25 minutes. I served this with homemade quacomole and chips. Very yummy!

    Reply
  • Susanna Cooper:
    February 2, 2011 at 12:44 pm

    Our favorite hearty salad dinner (or small salad to accompany a nice soup) since last summer is this simple one:
    Break up arugula leaves and raddiccio, with a little romaine. Cook some French lentils (the tiny dark green ones) in vegetarian broth till tender — can be served warm or chilled. Chop some walnuts and crumble some Feta cheese. Top the greens with lentils, walnuts and cheese. Add dressing made of white wine vinegar, olive oil, and dijon or spicy brown mustard. Delicious flavor combination!

    Reply
  • Denise:
    February 2, 2011 at 11:30 pm

    Our favorite from my vegetarian sister is Sauteed Spinach. I keep big bags of spinach on hand all the time.

    In a large saute pan or pot, add chopped garlic and olive oil…saute till softened and then add large amount of spinach and cook and toss till wilted. Add some red pepper flakes and serve.
    You may also saute mushrooms, carrots, onions, peppers and anything else you like before you add the spinach,
    Enjoy

    Reply
  • Stacie (Saraswati):
    February 3, 2011 at 10:40 am

    the YOGA cookbook by Sivananda Vendanta Centers is great! one of the first yoga cookbooks around.
    It’s a yogic not just vegetarian diet.

    Reply
  • Cypresse:
    February 7, 2011 at 9:26 am

    Having been a vegetarian for 20 years now, I have made a great many mistakes in expirimentation with veggie foods. This recipe, however, I have never been able to mess up: Tofu Parmesean.
    Wrap block of tofu in towel, place in bowl and apply weight on top to dry tofu. Cut into 8-10 slabs. Coat tofu with chosen breadcrumbs (you can use egg and dredge in chickpea flour and a little cornstarch for frying) and place on baking sheet. Put a teaspoon of each on tofu and spread around: marinara, ricotta, pesto and mozzarella or parmesean. Bake at 350 until warmed through and toasty on top. Garnish with fresh herbs and taosted pine nuts. Rosemary potatoes and stemed asparagus nice side options. Enjoy!

    Reply
  • alida:
    February 13, 2011 at 8:15 pm

    mock tuna… great on a sandwich or salad
    1 can garbanzo beans drained and chopped or mushed. mayo, chopped dill pickles, and if you like mustard, green onions, dulce.

    Reply
  • Bella:
    March 2, 2011 at 1:41 pm

    Potato, chickpea and kale soup

    Cook potatoes in olive oil with onions in bottom of large sauce pan. Once the potatoes are browned, add a can of coconut milk (may want to add some water as well if it’s too thick). As the milk begins to boil, begin to add kale (I like kale tough, but you may want to sautee it first in garlic). When kale is cooked add canned chickpeas (of if you have time to cook chickpeas in pressure cooker), paprika, loads of salt and pepper and let simmer for 15-20 minutes. Perfect, hearty soup for cold days!

    Reply
  • harma:
    May 3, 2011 at 7:03 pm

    Noodle Kugel from my cousin Adrianne.
    cook one lb egg nuddles

    beat 6 eggs
    combine 1 t cinnamon
    1/2 c sugar mix it all 2gether
    3/4 stick marjarine
    2 cups apple sauce (unsweetened)
    1 t salt
    you can add some dired fruit if you want

    preheat over 350

    grease pan

    cook for 1 hour + -

    this reciepe has no cheese and it meant to be eaten with meat if you have a Kosher home. that is why it calls for marjarine and not butter.

    enjoy, i make it a lot. harma

    Reply

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