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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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 Posted: Fri Jan 14, 2005 11:32 |
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Jamirotalker's Best Vegetarian Recipes
Hello Jamirotalkers! 
I am a veggie and I like cooking, eating and trying out new recipes.
As I have here the opportunity to speak to people from a lot of different countries, I would like to ask you to post the best vegetarian recipes here. I will collect them, test them and ... who knows... maybe I will write a cookbook one day 
So, what is your favourite vegetarian meal that you can recommend and which is typical for your country? 
    
Mouse
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Last edited by CosmicMouse on Thu Jul 03, 2008 20:04; edited 3 times in total |
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PietroChocko
Joined: 02 Oct 2003
Posts: 676
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| Posted: Fri Jan 14, 2005 12:04 |
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lol us australians eat insects originally so no vegetarian for us.... 
my mum makes spinach and ricotta cannelloni, yumyumyum.
australian-italian cooking. the best. |
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Fri Jan 14, 2005 12:12 |
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Insects...???  ...  ...  ... very peculiar for us Europeans...
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~ I look up to Heaven, every star I see is mine.
I'm walking on air and every cloud is Cloud 9. ~
Last edited by CosmicMouse on Tue Jul 10, 2007 06:57; edited 1 time in total |
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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| Posted: Fri Jan 14, 2005 14:38 |
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Pietro Choko wrote:
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australian-italian cooking. the best.
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Yeap! Italian cooking is the best in the world! 
Okay Meike, these are my south-italian recipes for u:
PARMIGIANA DI MELANZANE > Eggplants Parmigiana >(it's a dish full of aubergines, tomatoes and mozzarella):
3 firm eggplants
1/2 lb. Mozzarella, sliced
1 small onion, finely sliced
basil leaves
1 clove garlic, crushed
6 tbs. Parmigiano
1/2 cup olive oil
flour
1/2 lb. ripe tomatoes
salt
pepper
1 pinch of sugar
Wash the eggplants. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Place the slices on a large platter, slightly on an angle. Sprinkle them with salt, place a weight on top, and let stand for about one hour.
In the meantime, brown the onion and the garlic in oil over a very low flame, and then add the tomatoes and let simmer for about 1/2 hour, stirring frequently. When this is done, pass through a sieve and add a pinch of salt.
Cut the Mozzarella into very thin slices and let them dry on a cloth. Chop the basil and mix it with Parmigiano.
Wash the salt off the eggplant and dry them. Dredge in flour and fry in very hot oil. Turn them to brown and when both side are done, lift them out and drain on a paper towel.
Pre-heat the oven to 375ºF. Coat a deep baking dish with olive oil and put in a layer of eggplant. Sprinkle with Parmigiano, pour on a layer of tomato sauce, and cover with slices of Mozzarella. Repeat this layering until all the ingredients have been used, and then cover with tomato sauce, sprinkle with more grated Parmigiano and bake for about 30 mins.
TORTINO AI FUNGHI > Mushroom crust
4 slices white bread
4 eggs
7 cups milk
grated Parmigiano
1 clove garlic, chopped
1 pinch of oregano
5 tbs. olive oil
1 lb. mushrooms, sliced
2/3 lb. tomatoes, peeled and chopped
salt
pepper
Remove and discard the crust of the white bread and moisten the rest with milk. Sauté the garlic with oil; stir in the mushrooms for few minutes and then add the tomatoes. Cook for 10 mins. Let cool for a while.
Whip the eggs; mix in the cheese and the moist bread; combine with 2/3 of the sautéed mushroom and tomatoes, then place this mixture in a buttered baking dish: top with a layer of remaining mushrooms. Sprinkle with oregano, salt and pepper. Bake for about 10-15 mins. in oven at 400ºF.
ENJOY!!!!
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PietroChocko
Joined: 02 Oct 2003
Posts: 676
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| Posted: Sat Jan 15, 2005 04:18 |
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damn fra they look yum! i'm gonna cook the eggplant thing 2nite!!!!!!1
i also know how to make some wicked pizzas using pita bread, and it takes just 20 minutes to do!
when i make them on monday for some friends ill take some pictures. |
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mandy
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FunkEducation
Joined: 15 Jul 2004
Posts: 3309
Location: Maracay, Venezuela
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| Posted: Sat Jan 15, 2005 23:15 |
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here in venezuela, most people eat Arepas, Caraotas, Jamón, Cheese, Pasta, pizza (stolen from italian heheh), and a lot of tradicional plates.... like a lot of soups... and mixes between rice, caraotas, cheese... ufff delicious... so i think the people here hates vegetarian food... cos the first ones i said are delicious.... fine!!
But sometimes we eat vegetarian pasticho, maccaronis, vegetarian soup, rice, potatoes, tortilla española, and a lot more...
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This is FunkEducation, supporting the 1992-1998 Jamiroquai!!
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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| Posted: Sun Jan 16, 2005 08:58 |
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ITALIAN FOOD - a potted history
Il cibo é l'essenza della vita.... Food is the essence of life. For the Italians, food is a passion and many maintain that they live to eat, they don't eat to live.
Italy has a culinary reputation which dates back over two thousand years, declining after the fall of the Roman Empire. Food and its preparation was a very important part of the culture of the Roman empire and the only surviving cookery book from the Classical period is Roman; a text known as Apicius, after the renowned Roman gourmet who lived in the first century BC. Although, it is thought that the work itself is a compilation, constructed over many years by several contributors, as it was copied and re-copied.
The first printed cookery book also came from Italy. Written by Bartolomeo Platina, the Vatican Librarian, in 1475, his work De Honesta Voluptate, drew largely from the manuscripts of an earlier 15th century recipe writer, Maestro Martino of Como.
After the collapse of the Roman empire, Italy became fragmented and the separate regions grew up as individual city states, each with their own identity, resources and traditions. Just over a century ago, under the auspices of Garibaldi, it was drawn together to form a unified country which, like its cuisine style, is relaxed, varied, colourful and unpretentious.
With any country, ingredients traditionally vary according to the availabity locally of different foods. Although modern storage, freezing methods and easier shipping and transportation are tending to change this worldwide, Italian food still seems able to reflect seasonal and regional variations. For example, the north contributes Tuscan beef, the excellent pork and dairy products of Parma, the recently fashionable polenta and, of course, the famous black truffles from the Marches. The South complements these with citrus fruits, and creamy cheeses such as Ricotta, Mozzarella and Provolone. However, the true mark of the southern style is in the use of the ubiquitous tomato, which the southerners, and Naples in particular took to its heart almost upon its arrival from the 'New World' and, by marrying their fluffy flatbreads and creamy Mozzarella with the Pomo D'Oro, or golden apple, (the first tomatoes were yellow), created the famous open pie which has now been emulated worldwide - Pizza.
Naturally enough, the coastal areas have a wide variety of fish and seafood to draw upon: Mussels, baby clams, squid, octopus, prawns, sardines, anchovies and red mullet number among the more familiar to the British, along with many more, including the more exotic sea-dates, sea-truffles and cuttlefish.
The islands of Sardinia and Sicily maintain the more traditional and simple cuisine styles; spit-roasting suckling pig pretty much as their ancestors would have at the height of the Roman Empire, when Sicilian cooks enjoyed a certain amount of fame; producing soups and stews which draw upon the rich harvets from the Mediterranean - sardines (which share their name with the island of Sardinia), red mullet, swordfish, lobster and anchovies.
The Arab influence on the food of the south is very strong and the two islands are no exception to this, especially in the areas of sweets and spices. Cassata, the famous Sicilian ice cream cake, takes its name from the Arabic qas'at, the name for a large, round bowl.
Pasta, synonymous with the term 'Italian food' for some, is found everywhere in all shapes, sizes and colours, served with a variety of sauces which are limited only by the bounds of the imagination. The popular myth that pasta was brought back to Europe by the traveller and writer, Marco Polo seems to have well shattered by modern food historians, who indicate as proof that mention is made to paste alimentari, (to give it its original, longer, name), well before his return to Venice in 1298, including recipes in the previously mentioned cookbook by Bartolomeo Platina of 1475. In fact, some evidence has been found to support the theory that the Etruscans were familiar with pasta. A 4th century relief at Caere shows equipment similar to that still in use today in producing hand-made pasta.
One thing is sure, however, that no matter which region an Italian calls home, the same love of food prevails and most genuine Italian restaurants in this country reflect this. From the most humble café to the grander celebrity establishment, all offering the very best in food and delighting in the diners' appreciation and enjoyment of their efforts.
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Sun Jan 16, 2005 09:42 |
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... FRA, so much to read... from words my belly doesn't get full!! I am hungry  : I need recipes, instructions, guidance!!
Nevertheless, the source from your history text is a good one:
http://www.menu2menu.com/
A lot of information about food from many countries. 
Fra, your recipes look delicious. I will try it next time!
But I need MORE! Come on, I want some vegetarian recipes from Mexico, Spain, Portugal, USA, Switzerland, Netherlands, Turkey, Malaysia, Japan, UK and so on...
Don't let me starve too long!
Mouse <-- hungry!
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I'm walking on air and every cloud is Cloud 9. ~ |
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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| Posted: Sun Jan 16, 2005 10:18 |
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Okay!
Another one>: STUFFED PEPPERS (Sicily's recipe)
Ingredients
6 large bell peppers
2 hard boiled eggs, chopped
1 large onion, chopped
1 small can sliced olives, drained & chopped
1/2 ripe tomato, chopped
1/8 teaspoon garlic powder
3/4 cup Italian bread crumbs
1/8 lb. Genoa salami, chopped fine
1 cup shredded cheese (mozzarella or provolone)
2 tablespoons Parmesan cheese
3 tablespoons olive oil
Preparation
Cut a small circle at the top of each pepper around the stem (keep the stems with each pepper so you can use them as plugs after filling). Clean and rinse the inside of the peppers. Combine the remaining ingredients (except the olive oil) in a large bowl and blend well. Stuff the peppers with the filling. Put the tops in place. In a large pot over medium heat, add the olive oil and heat until hot. Place peppers in the hot oil and cook until brown on bottom and sides (about 30 seconds per side). When browned all over, cover pan, turn heat to low and cook until tender-about 30 minutes. Serve hot or cold.
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Sun Jan 16, 2005 11:37 |
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 ... one question, FRA...
On which bush or tree does salami grow in Italy???
I don't wanna be too fussy, but I am searching for original vegetarian recipes. I don't wanna just leave away the meat - that's not vegetarian food in my eyes.
        
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~ I look up to Heaven, every star I see is mine.
I'm walking on air and every cloud is Cloud 9. ~ |
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cheeeba lover
Joined: 08 Jun 2004
Posts: 753
Location: croatia
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| Posted: Sun Jan 16, 2005 13:07 |
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| CosmicMouse wrote: |
On which bush or tree does salami grow in Italy???
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"on the bass st.st..st..stuuu zender!!" |
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mandy
Guest
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| Posted: Sun Jan 16, 2005 14:19 |
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US-southern and vegetarian... hmmm that doesnt leave much 
http://nativetech.nativeweb.org/food/frybread2.html
Whenever I would go to the Ranger flea market (which is a big outdoor yard sale) in Murphy North Carolina this is always being served. A flea market is kinda like a big powwow, and since alot of local people from the north georgia/ north carolina applachian mountains are registered cherokee or pretty close to it so it makes sense to see fry bread there. Vendors will also sell it at fairs here.
Otherwise, drained tofu cut into cubes and topped with chopped green onion and soy sauce is great for when you dont have much time  |
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PietroChocko
Joined: 02 Oct 2003
Posts: 676
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| Posted: Mon Jan 17, 2005 00:37 |
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| CosmicMouse wrote: |
... one question, FRA...
On which bush or tree does salami grow in Italy??? |
my mum does that exact same recipe.
CosmicMouse, if you leave out the salami, it doesnt taste right . |
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Mon Jun 26, 2006 15:38 |
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yeah, I digged and digged and found this thread again!! 
Anyways, Jamirotalkers... I need your help. I am going to throw a party on friday... (getting one year older again...  ) and as we have the quarter-finals that day, it's going to be a football-b'day-party.
I am going to make food that fits to the teams that will play that day.
Germany : Argentina (we know this for sure!)
Italy/Australia : Switzerland/Ukraine (still to find out...)
As we are in the food topic, I am asking you guys here for recipes for my party. Obviously I don't need ideas for Germany... we will have german beer - that's it.
Argentina is not so easy... I am searching for typical and easy to prepare argentinian snacks / fingerfood. (for around 20-25 people)
Could some of you post some recipes for vegetarian Empanadas, please?
Any more ideas?
About the other countries... well, let's wait for the winning teams today!!
(I am hoping for italian desserts... sorry aussies..  )
Thanks for your help... I'll need this fast!
Mouse
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I'm walking on air and every cloud is Cloud 9. ~ |
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