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Author Topic: Looking for Simple Vegetarian Lunch Recipes  (Read 20547 times)
Juni
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« Topic Start: June 03, 2011, 07:41:32 pm »

Hello! I'm in the market for simple vegetarian or pescetarian recipes that would make a good lunch for one. I am not a very practiced cook, but I would dearly love to learn.

So, any favorite recipes you'd like to share?
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« Reply #1: June 03, 2011, 08:34:52 pm »



Just today I whipped up a stirfry with sugar snap peas, tofu, oyster sauce, and a Szechuan pepper blend from McCormick (which I don't think is available any longer, but someone else surely has something similar--I'm thinking Penzey's, probably). I used my beloved cast iron skillet and some nonstick spray, tossed in the peas and some chopped onion, cubed tofu, a Tbsp of oyster sauce, and cooked it until the peas were a darker green (maybe 5 minutes?) and the tofu heated through. No need for a fancy wok and special tools.
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« Reply #2: June 03, 2011, 10:30:11 pm »

So, any favorite recipes you'd like to share?

Do you have access to a fridge and microwave?
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« Reply #3: June 04, 2011, 05:54:49 am »

Hello! I'm in the market for simple vegetarian or pescetarian recipes that would make a good lunch for one. I am not a very practiced cook, but I would dearly love to learn.

So, any favorite recipes you'd like to share?
I've been collecting a few recently, because I need to save money and I'm happy to share. I'm not sure though which ingredients will be as cheap and available in the US as they are here, so brace yourself if some stuff sounds strange...

- Spaghetti with porrige (season with olive oil, chili, salt)
- spaetzle with sauerkraut (not sure you can buy spaetzle in the US)
- risotto with chili and garlic (use 'milk-rice' and fry it in a pan together with the spices, water it every few minutes)
- potatoes and curd cheese with chive (mix the curd cheese with chive and salt)
- baked feta and zucchini
- lenses with carrots and garlic (you can tell I like garlic)
- tomato soup with creme fraiche or mozarella (easy to make from tomato puree and soup powder)
- apple curd cheese desert (grind an apple and mix it with the curd cheese, sugar and citron juice)
- thuna salad: iceberg letuce, tomatoes, thuna, season with mediterran spices

I'm not an expert, but if you have any questions on any og those short description I'm happy to answer them by explaining my version of the recipe in more detail...
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« Reply #4: June 04, 2011, 06:59:58 am »

- Spaghetti with porrige (season with olive oil, chili, salt)
- lenses with carrots and garlic (you can tell I like garlic)
Language questions here.  I can't figure out what "lenses" would be at all (lentils, maybe Huh), and I'm wondering if, by "porrige" you mean what North Americans would call porridge (oatmeal and other hot cereals - which would indeed, as you warned, sound strange, though not impossible) or something else.

I'm also not sure what "milk-rice" would be, though since you're talking about risotto, I imagine it'd be the kind of rice that's usually used for risotto (Arborio, I think).

I don't think pre-made spaetzle is readily available (specialty stores only, I'd guess), but I seem to recall it being fairly easy to make oneself.

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« Reply #5: June 04, 2011, 07:28:10 am »

So, any favorite recipes you'd like to share?

I know quite a few. A nice easy one is stuffed peppers. Take a bell pepper and cut in half, removing the core. Dry fry some spring onions and mushrooms (or any other veg you prefer) with garlic, basil and oregano for 2 or 3 minutes till softened. Mix into some cous-cous (either ready flavoured or plain mixed up with vegetable stock) and place the mixture into the pepper halves. Top with a little low fat cheddar and bake in a preheated oven at about 180C for around 20 minutes.

These are great cos they can be eaten immediately or eaten cold later.

I also know a few easy pasta dishes, a recipe for baked Ginger stuffed tomatoes, lots of soups, courgette and red onion salad and a few others. If any of that interests you let me know and I'll elaborate for you Cheesy
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« Reply #6: June 04, 2011, 08:57:33 am »

Just today I whipped up a stirfry with sugar snap peas, tofu, oyster sauce, and a Szechuan pepper blend from McCormick

Thanks! I will give this a try. We'll see if my local Stop & Shop carries tofu- if not, I'll have to make a trip to Whole Foods.
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« Reply #7: June 04, 2011, 08:59:34 am »

Do you have access to a fridge and microwave?

Yup! As for ingredients, my local grocery store is a Stop & Shop (I think it's called Giant in most places outside the Northeast) which is pretty basic. I do have access to a Whole Foods market, about an hour away round trip, and I think there are some cultural grocery shops in that area, though I've never paid much attention.

I'm also willing to try anything once!
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« Reply #8: June 04, 2011, 09:04:05 am »

I also know a few easy pasta dishes, a recipe for baked Ginger stuffed tomatoes, lots of soups, courgette and red onion salad and a few others. If any of that interests you let me know and I'll elaborate for you Cheesy

Oooh, stuffed peppers. I never would have thought of them, even though I love them!

I'm basically willing to try anything- maybe whichever of those is your favorite you could elaborate on? Smiley
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« Reply #9: June 04, 2011, 09:09:14 am »

- lenses with carrots and garlic (you can tell I like garlic)
- tomato soup with creme fraiche or mozarella (easy to make from tomato puree and soup powder)
- thuna salad: iceberg letuce, tomatoes, thuna, season with mediterran spices

I'm having a few language barrier issues like Sunflower, but the three I quoted sound interesting and hopefully pretty simple! Thanks a bunch! Smiley
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« Reply #10: June 04, 2011, 09:36:51 am »



I forgot to ask- is there a particular type or brand of tofu you recommend? I took a peek at the wikipedia article and I see a lot of different sorts, so I figured I'd ask. Smiley
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« Reply #11: June 04, 2011, 10:16:26 am »

Language questions here.  I can't figure out what "lenses" would be at all (lentils, maybe Huh), and I'm wondering if, by "porrige" you mean what North Americans would call porridge (oatmeal and other hot cereals - which would indeed, as you warned, sound strange, though not impossible) or something else.

I'm also not sure what "milk-rice" would be, though since you're talking about risotto, I imagine it'd be the kind of rice that's usually used for risotto (Arborio, I think).

I don't think pre-made spaetzle is readily available (specialty stores only, I'd guess), but I seem to recall it being fairly easy to make oneself.

Sunflower

This can happen easily.
I found that esp. names of food or plants can be difficult.
I think she meant 'porree' which is leeks.
And risotto rice should be available in the US too, I guess. Wink
Milk rice is another special rice for well, cooking milk rice.
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« Reply #12: June 04, 2011, 10:20:56 am »

I can't figure out what "lenses" would be at all (lentils, maybe Huh),

Oh, forgot this one, yes lentils.
It's the same word in German for Linse - lentil, and Linse - lens, so this can happen easily, if writing down in a hurry. Wink
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'You had to repay, good or bad. There was more than one type of obligation. That’s what people never really understood.….Things had to balance. You couldn’t set out to be a good witch or a bad witch. It never worked out for long. All you could try to be was a witch, as hard as you could.' Terry Pratchett 'Lords and Ladies'

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« Reply #13: June 04, 2011, 10:34:19 am »

I forgot to ask- is there a particular type or brand of tofu you recommend? I took a peek at the wikipedia article and I see a lot of different sorts, so I figured I'd ask. Smiley

I got these last packages at an Asian market, and the brands are all in kanji. :-) They're the more traditional style, quite dry and solid.

Honestly I don't care much for the "mass market" stuff at the supermarkets. It's too delicate, too wet, and just--not as good, IMO. That said, I've found that one "major brand" is much like the others, so I really can't suggest one that stands out. YMMV of course. You might find that you like the texture and how it cooks, just fine. (I was introduced to tofu by a coworker who'd lived in Taiwan and married a Taiwanese national, so I was spoiled out of the gate, as it were.)

I would perhaps suggest looking for a tofu that's packed in liquid, rather than the "vacuum pack" stuff. The former will almost always be of a firmer texture, better suited to cubing and frying. The other stuff falls to pieces awfully fast, even if it's labeled "extra firm"--which is lovely for making smoothies, but not so great for tossing with veggies in a wok.
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« Reply #14: June 04, 2011, 10:38:58 am »



Thanks for the advice! I'll try to peek around at the different cultural grocery stores in the area and see what they have.

Also: tofu in smoothies?
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