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vegetarian, lactose-free dishes
Casual Eddy
The Astral PlaneRegistered User regular
The Astral PlaneRegistered User regular
So my sister-in-law to be is visiting for thanksgiving and I'd like to make her feel welcome by preparing some dishes she can eat. Namely, vegetarian dishes without milk in them. I don't think she can do cheese, either. So i have no idea what to make. I'm not doing the cooking myself, but I can confer and plan with people that are. So far we usually make roasted root veggies with the turduckhen, pumpkin, potatoes, sweet potatoes, etc, what could go well with that? And are hopefully thanksgiving appropriate?
Casual Eddy on
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http://www.101cookbooks.com/archives/roasted-pumpkin-salad-recipe.html
http://www.101cookbooks.com/archives/spicy-cauliflower-with-sesame-recipe.html
http://www.101cookbooks.com/archives/mark-bittmans-autumn-millet-bake-recipe.html
http://simplyrecipes.com/recipes/braised_leeks/
http://simplyrecipes.com/recipes/butternut_squash_apple_cranberry_bake/
http://simplyrecipes.com/recipes/chickpea_potato_curry/
http://simplyrecipes.com/recipes/golden_beets_and_brussels_sprouts/
http://simplyrecipes.com/recipes/hashed_brussels_sprouts_with_lemon/
http://simplyrecipes.com/recipes/moms_warm_potato_salad/
http://simplyrecipes.com/recipes/provencal_new_potatoes/
http://simplyrecipes.com/recipes/rice_pilaf/
http://simplyrecipes.com/recipes/rice_pilaf_with_mushrooms_and_pine_nuts/
http://simplyrecipes.com/recipes/roasted_zucchini_with_garlic/
http://smittenkitchen.com/2007/11/black-bean-pumkin-soup/ without ham
http://smittenkitchen.com/2010/10/roasted-eggplant-soup/ without the cream and the goat cheese obviously
http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/
etc
You would have to leave out the butter of course. I have made these without butter before, just used some kind of cooking oil like granola instead, and they came out just fine
Hasselback Potatoes http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html
These are vegetarian and lactose free, but they do have eggs in them, so they are not vegan if that is a concern.
Recipe:
Ingredients:
-Eggs. I use 1 egg per person, plus one spare. This makes a good amount, plus some leftover.
-Flour. I use all purpose white, about 1c per egg.
-Broth or water. They are much better in a good broth. There are plenty of vegetable broths available. I think I usually do about 2c broth per egg.
-Salt (optional)
Directions:
1. Put flour in a big bowl. Scoop a hole in it, like you are making a volcano. A big hole.
2. In another bowl, lightly (LIGHTLY) stir eggs, just until they are mixed. Do not overbeat.
3. Dump eggs into hole.
4. Stir lightly with fork, gathering in flour from sides of your volcano. When it gets hard to stir in more flour,
5. Dump the whole mess onto a floured surface and knead lightly with hands until it comes together. You don't want to overknead or noodles will be tough.
6. HEAVILY flour a working surface. Roll out dough on surface until it is about 1/8" thick. You may need to pick up dough and add more flour beneath it or it will stick.
7. Add some flour atop the rolled-out dough. Roll it up like a jelly roll, sans jelly.
8. Cut roll with a floured sharp knife into rolls about 1/4" thick.
9. Unroll onto floured paper towel and allow to dry for a bit. This can be 15 minutes or can be all day, depending how busy you are.
10. An hour before you eat, dump the whole mess into a BIG pot of broth (or water). These boil up/over like mad, so use a pot about twice as big as you think you need.
11. Boil 'em for an hour.
12. Salt to taste and serve.
They're a pain in the buns, but they are so worth it. So delicious.
butter = Earth Balance
milk = almond milk
heavy cream = cashew cream
chicken stock = vegetable stock
eggs = ?
I'd check out these links too:
http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html
http://vegweb.com/index.php?action=recipecategories
Good Luck!
thanks for the suggestions so far they look great.
http://allrecipes.com/recipe/orange-juice-tzimmes/detail.aspx
You can make it without the butter and it will still be alright.
http://allrecipes.com/recipe/carrot-and-sweet-potato-tzimmes/detail.aspx
This one doesn't call for any dairy at all.
Tzimmes is sweet, filling, and ohmygod heavenly. Also, traditional fare at most autumn jewish gatherings.
Another thing that I would suggest, and I have to find the little magazine that I got it from for the exact recipe, was a morrocan inspired bean stew and or salad
oil spray
1 onion, finely chopped (i used 1 shallot)
4 carrots, scrubbed and cubed (didn't have carrots at the time)
1/2 cup brown lentils, rinsed
2 cups salt-reduced liquid vegetable stock
420g can of kidney beans, drained, rinsed
420g can of chickpease, drained and rinsed
1/2 cup sultanas (or whatever dried fruit you want, I used dried apricots and craisins, cut to same size)
1 tbsp mild curry powder
1 lemon, zest
1. Spray heavy based pot with oil and place over medium-high heat. fry onion and carrots until softened. Add lentils and stock then bring to the boil. Reduce heat and simmer for 10 minutes
2. Add the remaining ingredients. Stir well and simmer for 15 minutes until lentils are thoroughly cooked.
3. Serve immediately
Now the recipe calls for sour cream to be served with, i used greek yogurt for mine, but it was good without that as well.
*recipe from healthy food Guide New Zealand, October 2011 Issue.
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http://allrecipes.com/menu/62617434/vegetarian-thanksgiving-banquet/detail.aspx?p34=Menu Title
http://allrecipes.com/menu/62618175/vegans-give-thanks/detail.aspx?p34=Menu Title
if you can't see them because menus might be something for paying members only, let me know and i'll give you the recipes.
This second one has a recipe for tofu turkey as the main dish. The first one's main dish is wild rice stuffed acorn squash.
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but they're listening to every word I say
yeah it says I need to join
http://www.vegetariantimes.com/
They also have a selection of special occasion menus - here's their Thanksgiving menu:
http://www.vegetariantimes.com/recipes/special_occasion_menus/1010
Might be some handy ideas in there.
If you pick up a copy of John Robbins' "May All Be Fed: Diet for a New World", the second half is all great vegan recipies (many of my favourites come from this book). Just as an FYI though, the first half of this book by Robbins (of Baskin Robbins family fame) is not a reccomended read unless you are already vegan or looking to become one. He goes into considerable detail concerning the horrors of the dairy and meat industry in America, many of which his family's livelihood allowed him to get up close to, and it will not help improve your appetite.
^ I roast mine with rosemary
I'm going to put my standard line on vegan/vegetarian recipes. Make food that is naturally vegetarian, don't try and make some tofukey frankenstien monster food. Don't grab a dozen vegan substitutes for real ingredients, throw them into your favorite recipe and expect it to taste like anything other than paste.
Olive oil spread isn't butter, it doesn't brown like butter, it doesn't behave the same at room temperature,and it doesn't taste like butter. Any vegan equivalencies you find for most these things are at best 1 dimensional comparisons. Does vegetable stock help keep your dressing moist, yes. Does it make it taste the same as with a good golden brown chicken stock...not a chance in hell.
Tofu is pretty much the exact opposite of what you want to be basing a dish around. It has no flavor or texture, avoid it. Can it be turned a tasty dish? Sure I love Miso, but unless you've been using it for a while, your not going to be making that tasty dish, you are going to be making something with a bunch of bland white chunks floating in it.
Also on the lactose thing, butter is basically lactose free.
Vegetarian Thanksgiving Banquet:
Green Beans with Hazelnuts and Lemon: http://allrecipes.com/recipe/green-beans-with-hazelnuts-and-lemon/detail.aspx
Garlci mashed Potatoes (has butter and cheese): http://allrecipes.com/recipe/garlic-mashed-potatoes-secret-recipe/detail.aspx
Vegetarian Gravy: http://allrecipes.com/recipe/vegetarian-gravy/detail.aspx
Holiday Cranberry Sauce: http://allrecipes.com/recipe/holiday-cranberry-sauce/detail.aspx
Apple Pecan Cornbread Dressing: http://allrecipes.com/recipe/apple-pecan-cornbread-dressing/detail.aspx
Vegans Give Thanks Menu:
Cranberry Chutney: http://allrecipes.com/recipe/cranberry-chutney-i-2/detail.aspx
Vegetarian Gravy same as Above
Quinoa Chard Pilaf: http://allrecipes.com/recipe/quinoa-chard-pilaf/detail.aspx
Green beans with hazelnuts and lemon same as above
Pumpkin tart with pecan crust: http://allrecipes.com/recipe/pumpkin-tart-with-pecan-crust/detail.aspx
Just in case. Also, that acorn squash recipe looks gooooooddddd
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Cook until the cut side is just starting to brown.
Once the cut side is browned, flip onto their backs (I find a pair of forks work best), and then toss in a couple ounces of water (just trying to get some steam going). Trap that steam with a lid and let cook for another few minutes until they're fork tender.
Doesn't even need any more seasoning at that point, in my opinion.
I would suggested mashed rutabega as well, but it appears that you have the starch category of the meal covered.