Kid_Icarus 0 #1 February 22, 2006 So I figured i eat meat almost everyday. Not that I don't enjoy bacon wrapped fillets and pork chops, but I don't usually cook veggie meals. I like tofu and stuff, just NOT mushrooms... or tomatos... or cucumbers.... Let me see your favorite meals...SO WHAT CHYA GOT???? ________________________________________ "What What..... Quote Share this post Link to post Share on other sites
piisfish 140 #2 February 22, 2006 Tofu is for curlers and ice dancers. scissors beat paper, paper beat rock, rock beat wingsuit - KarlM Quote Share this post Link to post Share on other sites
labrys 0 #3 February 22, 2006 I make tacos with fired extra firm tofu. Taco salads are good that way tooOwned by Remi #? Quote Share this post Link to post Share on other sites
NWFlyer 2 #4 February 22, 2006 Thai curry! I often make it with chicken but sometimes I don't even bother to put the chicken in. Buy curry paste at your local grocery store (or you might need to go to a gourmet store/Asian market). My favorite is yellow, but there's other varieties as well. Mix up with a can of coconut milk and throw in a little fish sauce. You've now got a base for whatever you want to throw in ... bell peppers, onions, broccoli, tofu, zucchini. If you find you've made the curry too hot throw in a spoonful of sugar or peanut butter to cut the heat a bit. Serve over rice or eat straight. In the summer, grill veggie skewers. Brush with olive oil, sprinkle on some salt, pepper, cumin and grill. Mmmmm...."There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke Quote Share this post Link to post Share on other sites
monkycndo 0 #5 February 22, 2006 This is my standard. It might sound weird, but goes together well. 1 can artichoke hearts (cut bite size) 1 large portabella mushroom (cut into 1/2"x1" slices) 1 med-large sweet potato (1/2" cubes) 1/2 to 1 lb brussel sprouts (select the smallest ones you can find, but into bite size, into quarter or halves) For those that don't like brussel sprouts, this will make you change your opinion of them. Put all the above into a 9x13 baking dish. Drizzle with olive oil and salt and pepper. Cover with foil and bake at 300F for 60 minutes. Done when sprouts and sweet potato are fork tender. Baking melds all the flavors and makes the sprouts sweet. I have converted quite a few brussel sprout haters with this one. Just a bit of warning, Lots of fiber.50 donations so far. Give it a try. You know you want to spank it Jump an Infinity Quote Share this post Link to post Share on other sites
thegreekone 0 #6 February 22, 2006 2 things: Kimchee and tofu stirfry & couscous, gorganzola, and acorn squash, tossed with a caper vinagrette (I would prolly add some red onion and maybe SOME red pepper obviously the kimchee stuff is for winter while couscous is more for spring/summer p.s. brussel sprouts are awesome! (if ya got the "mettle") Quote Share this post Link to post Share on other sites
JENNR8R 0 #7 February 23, 2006 Garbanzo Stew 6 tablespoons Olive Oil 3 medium-sized Onions, chopped 2 Bell Peppers, chopped (not finely) 8 large Garlic Cloves, minced 2 cans Garbanzo Beans, including liquid in can 1 can Stewed Tomatoes, diced 6 medium-sized Carrots, skinned and sliced 7-8 Potatoes, peeled and quartered 1 tablespoon Salt 1 tablespoon freshly ground Black Pepper 1 tablespoon Flour - Heat olive oil in a large pot over medium heat - Add onions, brown very well, stirring regularly - Add peppers and garlic cloves, sauté for two minutes - Add garbanzo beans and three cans of water - Add stewed tomatoes, carrots, potatoes, salt and pepper - Cover and simmer for 35 minutes, stirring every 10 minutes - Add just enough water to flour to liquefy and stir into stew - Cover and simmer for five minutes over low heat Serves - 8 Quote Share this post Link to post Share on other sites
JENNR8R 0 #8 February 23, 2006 Casablanca Couscous 1.5 lb. extra firm Tofu 1 Onion, chopped 1 cup sliced Carrots 1 cup sliced Celery 1 cup sliced Mushrooms 3 tablespoons Olive Oil 1 can Chickpeas, drained and rinsed 1 (15 oz.) can Tomato Sauce 1 teaspoon Curry Powder ¼ teaspoon Cayenne Powder 1 teaspoon Paprika 2 teaspoons Salt ½ teaspoon Cinnamon ½ cup Red Wine ½ cup chopped Pecans ½ cup Raisins In a large pan brown tofu, onion, carrots and mushrooms in olive oil. Add the remaining ingredients, except pecans and raisins, bring to a boil, cover and simmer for 30 minutes. Add pecans and raisins and heat ten more minutes. Couscous: Boil 3 cups water with 3 tablespoons olive oil. Pour over 2 cups couscous, stir, cover, let stand for five minutes or until water is absorbed. Serve vegetables over steaming couscous. Quote Share this post Link to post Share on other sites
cocheese 0 #9 February 23, 2006 pizza with pineapple and onions. twice a week. Quote Share this post Link to post Share on other sites
