My favorite veggie dish is baked butternut pumpkin or Hokkaido pumpkin with cheese and roasted sunflowers.

Cut a butternut squash or a Hokkaido pumpkin into inch cubes after removing peel and seeds. Drip a little bit of olive oil or other veggie oil on the cubes, bake for about 25 min on medium heat. Towards the end of baking, sprinkle relatively generous amounts of cheese for example grated parmesan cheese or Grana Padano or Pecorino Romano on top and like a handfull of roasted sunflower seeds. You can do half pumpkin half sweet potato-cubes if you like. Or just sweet potato. Or a mix of purple and orange sweet potatos. If you like feta cheese you can bake 1/2 inch cubes of feta cheese mixed in with the pumpkin cubes. Then less parmesan cheese is required.

I love pumpkins. Was planning on photographing Bam with a beautiful Hokkaido pumpkin for Halloween, but I happened to eat the pumpkin instead =/

Summer squash soup with puff pastry filled with feta cheese is another favorite.

That is a truly adorable picture!

I sadly don’t have many creative recipes. But I just subscribed to this thread so I will hopefully have some soon. the recipes look really good so far! Haha

My BIL makes a pumpkin and red capsicum (bell pepper) that I really enjoy. It’s not as “heavy” as pumpkin soup can sometimes be. I think he uses butternut squash which we call butternut pumpkin here.

Im planning to make mushroom stroganoff soon. I don’t know if Ill stick to one recipe, tbh. I quite like thyme with mushrooms.

Lately Ive been having simple laksa too. Just paste out of the jar and coconut cream. Onion, carrot, celery, capsicum, sometimes green beans, sometimes tofu Ive fried beforehand.
I like things like thai red curry or indian curry pastes with just veggies too.
Found this lentil bolognese sauce this week also. May give it a try. http://www.theannoyedthyroid.com/2017/07/17/meatless-monday-vegetable-ragu-with-fettucine/
Usually I just use Quorn “mince” when I do bolognese but I don’t like to use fake meats too much.

Sorry I haven’t posted any recipe Ive actually made!
I like the look of a lot of the vegetarian dishes on bbcgoodfood site. I mostly check out the 4-5 star ones.

Oh my gosh, so many!

I don’t want to violate any community rules, but I’ve got some favorite blogs and cook books (that really help you get creative, rather than just following recipes). PM me if you want me to send them to you!

Are you vegan or just vegetarian?

Also, isn’t it amazing having pets that are also vegetarian?

Most of the things I make are made up based off of what we get in our CSA, but usually follow the theme of either a pasta with sauteed veggies, a stir fry, or a curry.

But here are a few favorites that are actual recipes:
I make this one every time I end up with WAY too many carrots (we get a CSA box): https://minimalistbaker.com/creamy-thai-carrot-soup-with-basil/
I made this once and it was freaking amazing: https://minimalistbaker.com/loaded-veggie-nacho-soup/

My favorite thing to make for company or to take to a party (or just for a special treat) is this: “Silverbeet and Caramelized Onion Pie, with Goats Cheese & Cucumber Tzatziki”

Some of the flavor ideas in the recipe sound strange (like the powdered sugar?!), but the final result is SO GOOD. Seriously. The recipe makes three pies so only need 1/3 of recipe if you just want one. I’ve also made it with combos of Kale and spinach. Straight Kale is good, but better with at least 1/2 silver beet. And it’s really yummy with all silver beet…. mmmm now I want to go make this. I’ve also made this with regular pastry crust and it tastes great that way too!

Silver Beet and Caramelized Onion Pie, with Goats Cheese & Cucumber Tzatziki
Time: 1 hr
Makes: 3 pies
Serves: 24

Ingredients
Caramelized Onions
2 red onions (peeled and finely sliced)
200ml red wine
Filling
90ml olive oil
3 onions (peeled and finely diced)
2 cloves garlic (peeled and finely chopped)
1 red chillies (seeded and finely chopped)
1.5kg silver beet (stalks cut into 1 cm dice, leaves ripped into pieces 5cm x 5cm)
1/2 tsp cumin
1/2 tsp cinnamon
Good pinch all spice
1 lemon freshly squeezed juice
100ml white wine
300g fresh goat’s cheese cut into 3cm cubes
Pastry
400g clarified butter
48 sheets filo pastry
For dusting
1 tsp cinnamon
2 Tbsp icing sugar
Method
To caramelise the onions:
Place them in a heavy based saucepan with the port and simmer for approximately 10 minutes until soft and caramelised. Set to one side.
To make the filling:
Heat the olive oil in a heavy based saucepan.
Sweat the onion chilli, garlic over a medium heat until soft.
Add the diced silver beet stalks and cook until tender.
Add the white wine, port, lemon juice until all the liquid has been absorbed or has evaporated, stirring frequently
Stir through the silver beet leaves in stages, keeping the mixture moving.
Cook the silver beet until all is wilted.
Stir in the caramelised onions
Pour the mixture into a colander to drain off any excess liquid.
Place to one side and allow cooling.
Once cooled stir in the diced goat’s cheese.
To prepare the pastry:
Lay out 5 sheets of filo, brush each sheet of filo with clarified butter and sick together repeat so the square is five layers thick.
Butter 3 x 22cm diameter 3cm deep round baking tins.
Line with the filo pastry letting the extra pastry fall over the outside edge.
Fill with the silver beet mixture and fold over the excess pastry to enclose the filling.
Turn out the tart, brush with clarified butter and bake at 180C for 25 to 30 minutes until golden
Serve with tarragon Tzatziki and dust with cinnamon icing sugar.
Note: follow the same procedure when making for canapés; mould the tart in mini muffin tins.

I’m a vegetarian. So are my husband and 3 year old daughter. I’ve been veg well over 10 years. I really hate eating any animal products so I plan on going vegan eventually. I like making vegan meals as often as possible.

I’m not a cooking fan so I often just de-meat recipes by adding fake burger crumbles to recipes that call for ground beef.

I’m sure I’ll think of more later to post, just put my kid to bed, brain is pretty much shut down for the night  but one of my fave recipes, especially for Fall is a Vegan Lentil Loaf.

Not sure why it’s not letting me link…. but just google “Vegan Lentil Loaf” and the site is called TheSpruce.com

Dana, you can post the links to cookbooks/blogs you favour. The rule is more for brand new members incase they are only signing up to promote something.

I need to buy/eat more silverbeet. I don’t know why I never think of it. It’s so affordable and easy to grow also.

This is a soup a friend made me one time and I grabbed the recipe. I’ve made it a couple times. It’s almost like a casserole. It’s not fat free – lol. It’s really filling and lush. Really nice in the cooler months.

BROCCOLI AND LEEK SOUP

1 Leek
3 1/2 cups Broccoli
1 1/2 cup mushroom
1 Large Potato (ask Q8 for one if you don’t have any. )
1 cup Cream
3 Tbsp Butter
2 1/2 cups of stock
1 Onion
Garlic (about 2 cloves??)
1/2 cup chives

Saute chives, broccoli, potato, leek, mushrooms, onion, garlic in butter for 10 minutes.
Add cream and simmer for 4 minutes.
Add stock and simmer 30 minutes.

You could puree it but I prefer it as is.
Serve with grated parmesan.

Thanks Jersey, and that soup sounds so good! I’ll admit, lately the bunnies have been getting all the yummy greens, so I’ve been trying to make a point to buy extra so that we get to eat some too!

I’m not officially full vegetarian or vegan (I’ll eat meat if it’s a special occasion, like someone has made me dinner at their house), but I prepare mostly vegan meals and avoid meat whenever it’s practical. My old roommate called me a “flexitarian”… hah. But yes, the bunnies have totally pushed me more and more towards vegetarianism (that plus this pig I follow on instagram…Esther the Wonderpig anyone??)

Anyways, here are the books I use the most for inspiration:
Deborah Madison’s books, I have “Vegetarian Cooking for Everyone”, which is a great reference for any ingredient you can think of, and recently got “Vegetable Literacy”, which is a really beautiful book with gorgeous photos that’s organized by plant family.
I also really like Donna Klein’s “Supermarket Vegan” series, especially Vegan Italiano and The Tropical Vegan Kitchen. Her recipes are all very simple, easy to modify, easy to find ingredients (hence the “supermarket” part), and she doesn’t call for meat or dairy substitutes, which I like. I hate when vegan recipes need things like vegan cheese, vegan mayo, vegan butter etc.

Two blogs I love are:
https://minimalistbaker.com/
and
https://chocolatecoveredkatie.com/

I’ve made lots of things from both, and the recipes always come out great. Chocolate covered Katie is mostly deserts, but some REALLY good ones that no one ever guesses are healthy and vegan. Again, rather than call for substitutes, she completely rethinks recipes. She’s also started to add in more savory stuff.

I make these A LOT: https://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/

And this is a favorite to bring to parties: https://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/

Haha, my name is Katie so Im loving the name of that blog. Will be checking it out.

Flexitarian lol. That’s a new one I hadn’t heard. I eat seafood sometimes but I don’t like labels much. They tend to come with so many connotations. Flexitarian is one I could deal with though – that would probably throw people for a loop. Or Choclatarian. Or Contrariarian.

I’m vegetarian , I’ve been one all my life but since no one around me was vege i was often made to eat meat much to my protesting. As soon as I could choose to be I became vege though. my wife is the main cook here ( I hate the kitchen lol , it’s a ongoing joke that I married her to save the expense of putting in a drive through window )
My favs are :

stuffed mushrooms – filled with orange and red peppers , cherry tomato and cheese

lasange which is usually cauliflower broccoli and mushroom

Mushroom and cherry tomato skewers

Posted By Boston’s Mama on 11/10/2017 8:44 PM

I’m vegetarian , I’ve been one all my life but since no one around me was vege i was often made to eat meat much to my protesting. As soon as I could choose to be I became vege though. my wife is the main cook here ( I hate the kitchen lol , it’s a ongoing joke that I married her to save the expense of putting in a drive through window ) 

This made me immediately look at your avatar pic.  It’s like Boston is there asking “would you like fries with that?” 

Mmm… mushrooms. I gotta get me some morels next year.

Does anyone have any good chili recipes? I’ve tried using tofu before but… eh.

I am one! I have never gravitated toward meat, and even when I ate it, it was seldom and sparingly and I was super picky about what went into my mouth. lol

Did the vegan thing for some years, but miss real dairy and the odd egg, so just lacto-ovo veg now. Do taste a bit of fish once in a blue moon though. But it’s not a contest, so I don’t mind.

My favourite life-saver when cooking is TVP – textured vegetable protein. Just soak the dry crumbles in hot water and it’s tasteless but has the most mince-like texture, which makes it wonderful for picking up flavours from seasonings or veg. I use it for chili, tacos, stews, soups, etc.

I also like blogs like Pick Up Limes or Jamie Oliver and have recently been seeing heaps of yummy vegan dishes on Instagram.

I’m (pretty much) vegan at this point, and so ready for tasty fall goodies—can’t wait to try all these recipes!
I’ve gotten pretty good at vegan cooking, but have just lately ventured into baking. I made some vegan/gluten/refined sugar and oil free (what do they have? LOL) choc chip cookies which turned out delicious actually, and i’m going to go for pumpkin bread tomorrow. I’ll let you know. LOL

I’m not a vegetarian, but we only eat meat once or twice a week in our house. This is, by far, my favourite vegetarian recipe: Black bean sweet potato chilli
http://www.thekitchn.com/vegetarian-recipe-black-bean-sweet-potato-and-quinoa-chili-166739

It’s become my signature dish.

This one is a close second for the summer: Quinoa salad with avocado and dried fruits http://www.finecooking.com/recipe/quinoa-and-avocado-salad-with-dried-fruit-toasted-almonds-and-lemon-cumin-vinaigrette

I also make a pretty mean pumpkin, sweet potato and peanut butter soup, but that recipe came from a book.

Thanks guys! I’m not vegetarian, but I’m trying to cut down on the amount of meat consumed. Also, I have to cook for vegetarians/vegans occasionally. Not so much now in my current job though.

I LOVE Chocolate Covered Katie!!!! I’ve made many things but my fave is the Black Bean Brownies. Amazing!!!! Nice way to get legumes into my kid. Totally can’t taste them at all. So delicious.

Yay! I love her beet red velvet brownies! The texture is sooooo amazing! I haven’t made the bean ones yet but have been meaning to. 

I looooove the deep dish cookie pie (and blondie version), I’ve made it with both chick peas and white beans, and it’s great both ways. I really like the version that subs dates for the maple syrup. I usually end up eating the whole thing in about two days though.  

The “cookie dough dip” is also a favorite….. for when you want to just eat cookie dough…. and not feel terrible afterward 

Oh, and the chocolate mousse pie is also amazing (as long as you are cool with Tofu, I know not everyone is though). 

My personal favorites:

Spicy Eggplant Stirfry Sandwiches
1 large eggplant, chopped and skinned
2 roma tomatoes
1 large portabello mushroom
1/3 cup chopped walnuts or pecans
1 16-oz can kidney beans, not drained
1 small floret of broccoli, chopped
8 pieces of toast
vegetable oil

Sauce:
1 vegetarian “chicken” bouillion cube
2 tbsp soysauce
1 tbsp balsamic vinegar
2 tsp sriracha
2 tsp garlic powder
2 tbsp sugar
extra salt to taste

Stirfry the broccoli, eggplant, mushrooms, and nuts on high heat in oil until they are fully cooked. Add the tomatoes, kidney beans, and sauce ingredients, and mix well. Reduce the sauce as desired on medium heat, then serve on toast.

Savory Orange Tofu
2 blocks of firm tofu, pre-frozen and thawed (for better texture)
1 large floret of broccoli
1 large orange, skinned and chopped
Brown rice, cooked
vegetable oil

Sauce:
2 vegetarian “chicken” bouilion cubes
3 tbsp soysauce
1 tbsp balsamic vinegar
2 cups orange juice
2 tsp. garlic powder
1 tsp. onion powder
1 tbsp. cornstarch
1/2 cup sugar

Fry tofu and broccoli on high heat in oil until tofu is golden brown. Add all sauce ingredients besides cornstarch and orange juice. Mix cornstarch with orange juice until all clumps are dissolved, then add to the sauce. Allow to sit on medium-high heat until sauce thickens. Serve over rice.

Love all these recipes! I’m not a vegetarian but 99% of my meals are meatless and I have been dabbling in the idea of going meat-free. At this point I only eat chicken or turkey and it tends to be when I’m with company rather than cooking on my own.

Lately I’ve been making a lot of soups and stews using bulgur wheat for it’s quick-cooking abilities, affordability, and decent nutritional components (compared to pasta or other refined carbs). I like that I can throw it together after work or make a big batch over the weekend for lunches.

Veggie Stew with Chick Peas

2 medium zucchini, chopped
1 onion, chopped
1 package button or baby bella mushrooms, chopped
1 bell pepper, chopped
1 cup uncooked bulgur
1 can diced tomatoes
1 can chick peas, drained and rinsed
2 cups veggie broth
2 cups water
Handful of parsley

Spices, to taste (I use salt, pepper, oregano, garlic, and chili flake but fresh herbs are also great)

1. Heat a heavy stock pot over medium-high with a few tablespoons of olive oil
2. Saute the zucchini, onion, mushroom, and bell pepper until soft.
3. Add the dry bulgur and stir for a minute or two to lightly toast the grains
4. Add the tomatoes, chick peas, stock, water, parsley and any spices. Stir well.
5. Bring to boil, reduce to simmer and cook for 20-30 minutes, covered, stirring occasionally.

This makes a large portion with a stew-like consistency. If you prefer a thicker finished product I would use less water as adjust as-needed. In lieu of bulgur wheat you could use barley, wheat berries, or farro but the cooking time will be longer.

Wish me luck, I’m trying out Chocolate covered Katies black bean brownies today. My brother’s birthday is coming up so if the brownies turn out well, I’ll bake them for him.

I’ll update with the result =) I hope.

S&L, they did go well! They’re so good I almost regret promising my SO there would be brownies for him when he comes home from work tonight ???

I’ve made bean brownies before also. : )

S&L, if you still need to make a vegan cake, this chocolate one is a good one. Most eating it wouldn’t even know it was vegan.
http://allrecipes.co.uk/recipe/4666/vegan-chocolate-cake.aspx

@BubblesJo, that 1st recipe is 1 1/2 Tablespoonns chilli powder.

I’m still intrigued by the soup recipe with peanut butter too. I’ve heard of chicolate in chilli but never of PB in soup!

Peanut butter in soup sounds delicious! Soup is just the best food this time of year, when it’s cold and dark and rainy. 

It’s difficult to take good pics of food but here are the brownie, I had to make them in a round dish because it’s the only silicon dish I have and I was afraid they’d stick in a metal dish. I don’t know if they would’ve though. They might look dry on my potato quality pic, but I assure you, they are not. 

I ate 3 pieces. (It’s def a veggie dish. It is too!!!!!)

I had to take them out of the dish because this great success is forcing me to test out the deep dish cookie pie later tonight. After spin class. 

This thread will be my undoing. 

I somehow totally missed that you already mentioned a good vegan celebration cake on page one. Doh!

I made a lovely veggie soup yesterday with zucchini, sweet potato, veggie broth and peanut butter. Ever since Bubble’s Jo mentioned soup with peanut butter I’ve wanted to try peanut butter in a soup.

For topping I had lots of chopped Italian parsley (Bam gets the stalks) and I served it with freshly baked sourdough bread.

I’ve also happened to accidentally develop an addiction to Chocolate Covered Katie ?? So much so that I went out and bought a food processor on Black Friday ?

Posted By jerseygirl on 11/17/2017 7:16 AM


@BubblesJo, that 1st recipe is 1 1/2 Tablespoonns chilli powder.

I’m still intrigued by the soup recipe with peanut butter too. I’ve heard of chicolate in chilli but never of PB in soup!

It’s a lot of chilli powder, but the recipe makes a lot of chilli! I usually put more chilli powder in 

If anyone wants the recipe of the soup with PB: https://www.dropbox.com/s/mfsje8awaq34jw9/Squash%2C%20potato%20and%20peanut%20butter%20soup.pdf?dl=0 

It’s on the rotation for this week, since we have a bunch of squash to finish 

Do you serve it as a dessert?
I was expecting to find a thai style soup. Honey and nutmeg too?? It reminds me of pumpkin pie or sweet potato dishes that are popular for American Thanksgiving, served as part of the main meal. Don’t get me wrong. I love all those ingredients individually. Just not something Id expect to find in a soup together. I can’t knock it till I try it I suppose!!

I made a curry 2 nights ago with butternut I had and it turned out really sweet. I used onion, garlic, ginger, red peppers, tomatoes – so those all contributed to the sweetness. The Chickpeas, green beans and kale were more neutral. I kinda guessed with the curry spices so I don’t think they ended up balancing it as well as they could have. Oh well, Im a bit of a sweet tooth so it’s still edible!

BubblesJo, that’s rather like the soup I made although I had zucchini instead of butternut squash. I had no nutmeg and no honey and only about 2 tblspoons peanut butter. I’m saving your recipe =)

I made the best chocolate cake ever yesterday with sweet potato. Modified off of one of CCK’s cake recepies.

Jerseygirl, I come from the land of using condensed milk in all desserts, so I have a high tolerance to sweetness The nutmeg actually cuts a bit of the sweetness, and the unsweetened peanut butter too. But it is a very rich soup! One bowl and you’re set for awhile.

Bam, zucchini and squash are the same species (just different cultivars) so it makes sense they’re interchangeable! I’d say the honey is dispensable, but the nutmeg definitely adds something to it Chocolate cake with sweet potato sounds lovely! I’d eat that