Geez Louise Rawk.
Gimme' that 'thang!
Gimme' that 'thang!
food The Spicy Meatless Thread... (ya I went there)
- Thread starter Rawkstah
- Start date
I'm a vegetarian (Katie), so most of our meals are normally veggie, with the occasional bit of chicken or bacon added in for Lewis. We still make everything spicy though! Lots of things here I want to try soon, thanks for all the great suggestions!
Eggplant in parmigiana is a bit like lasagna in pasticcio. 
Maybe i could try that next time i'll have zucchini since i hate them. Can't be worse than zucchini alone.
Pesto + potatoes for pasta is excellent. And fagiolini (Phaseolus vulgaris) is often used though i'm not a fan of them.
One of the best use of pesto is in pizza (or still pasta) with stracchino and pomodorini.
Pesto + potatoes for pasta is excellent. And fagiolini (Phaseolus vulgaris) is often used though i'm not a fan of them.
One of the best use of pesto is in pizza (or still pasta) with stracchino and pomodorini.
I've got all these pictures on my phone of prep, but I always forget to take the shot before I nom up what I've made. This time I sort of remembered. I made some vegan "sausage". I only really prepped the "sausages" because I plan on grilling them on Sunday, but I pan fried one up just to make sure the tastes were there and oh boy were they there.
So I made a bean and vital wheat gluten sausage... I loosely followed this recipe http://www.theppk.com/2012/01/vegan_sausage/ the changes I made were mostly to the seasoning and I used red kidney beans because that's what I had on hand. I added basil to mine, smoked paprika instead of sweet, and smoked naga powder and smoked serrano powder instead of the flakes. I also didn't have fennel on hand so I used anise extract.
Here's the "dough":
Then the steaming
And finally this slightly fecal looking pan fried log of vegan sausage...
Like I said, on Sunday I plan on firing up the grill for these bad boys. I'll also be getting the roasted bell peppers and giardiniera into the mix. Hopefully I remember to take a picture!
So I made a bean and vital wheat gluten sausage... I loosely followed this recipe http://www.theppk.com/2012/01/vegan_sausage/ the changes I made were mostly to the seasoning and I used red kidney beans because that's what I had on hand. I added basil to mine, smoked paprika instead of sweet, and smoked naga powder and smoked serrano powder instead of the flakes. I also didn't have fennel on hand so I used anise extract.
Here's the "dough":
Then the steaming
And finally this slightly fecal looking pan fried log of vegan sausage...
Like I said, on Sunday I plan on firing up the grill for these bad boys. I'll also be getting the roasted bell peppers and giardiniera into the mix. Hopefully I remember to take a picture!
Wow, posting in the meatless thread...and with a gluten free meal to boot. 
This one was for the wife.
I stumbled on this recipe here . The link has pretty good photos. Like any good recipe, I changed it to make it better, notably, more cumin, more chili powder, garlic and the peppers I had on hand. Actual ingredients I used are below.
2 onions,
red pepper,
poblano
thick cayenne
black beans
corn
corn tortillas- torn into pieces
enchilada sauce
copious amounts of cheese.
Cumin
chili powder
salt
garlic
anything else that sounds good
Prep per the recipe- Basically just pan roast all veggies with no oil until cooked and lightly browned.
Assembled just like lasagna. Actually, this recipe is kind of a blend of enchiladas made like you would make lasagna. Baked for about 1/2 hour at 375. Last 1/2 uncovered and on the top rack to get the cheese a bit crispy.
No before shots since everyone was too hungry, you can check the link I posted for that. After photo is below.
I pan fried up some fish to go with the enchilada/lasagna. These vegetarian meals just don't stick to your ribs very long.
This one was for the wife.
I stumbled on this recipe here . The link has pretty good photos. Like any good recipe, I changed it to make it better, notably, more cumin, more chili powder, garlic and the peppers I had on hand. Actual ingredients I used are below.
2 onions,
red pepper,
poblano
thick cayenne
black beans
corn
corn tortillas- torn into pieces
enchilada sauce
copious amounts of cheese.
Cumin
chili powder
salt
garlic
anything else that sounds good
Prep per the recipe- Basically just pan roast all veggies with no oil until cooked and lightly browned.
Assembled just like lasagna. Actually, this recipe is kind of a blend of enchiladas made like you would make lasagna. Baked for about 1/2 hour at 375. Last 1/2 uncovered and on the top rack to get the cheese a bit crispy.
No before shots since everyone was too hungry, you can check the link I posted for that. After photo is below.
I pan fried up some fish to go with the enchilada/lasagna. These vegetarian meals just don't stick to your ribs very long.
Nice Jeff, I recent had a chile relleno casserole and it was so good. I didn't make it, my sister did. Wasn't the prettiest thing to look at but I would have eaten the whole tray if no one else was around....
I made this the other day, it doesn't have hot peppers in it, but after trying it, the next time I make it I think it would be great with some red bhut powder in it. It's vegan chocolate mousse... 4 ingredients, avocados, bittersweet chocolate chips, a couple teaspoons of soy/almond/coconut milk, and in this recipe I used orange, but next time will definitely be peppers. You pretty much just puree the avocado, add in melted chocolate and the milk, and whatever else you want to it. let it chill and then eat!
I made this the other day, it doesn't have hot peppers in it, but after trying it, the next time I make it I think it would be great with some red bhut powder in it. It's vegan chocolate mousse... 4 ingredients, avocados, bittersweet chocolate chips, a couple teaspoons of soy/almond/coconut milk, and in this recipe I used orange, but next time will definitely be peppers. You pretty much just puree the avocado, add in melted chocolate and the milk, and whatever else you want to it. let it chill and then eat!
Linky link to a recipe It may contain turnips...
faux rajma over basmati rice. I didn't have patience or ingredients to do the recipe I normally use.
can of kidney beans, white ghost , lots of fresh garlic, onions, 3 tbsp coarse ground kashmiri chilli powder,1 tsp ground dry ginger( didn't have fresh) ,dash of cinnamon , 1/4 tsp salt , approx 8-10 grinds b pepper, 1/2 cup water, veg bullion cube. 3 heaped tbsp Gheee , 3 tbsp coconut milk powder , mixed with 1/4 cup cold water til dissoved to a thick liquid
melted the ghee, browned a quarter of a finely mince onion, added the minced white ghost and stirred for about a minute then added the dry spices and fried them out , added the rinsed beans, minced garlic, 1/2 c water, S+ P , cooked down for 5 mins on low simmer then added coconut cream simmer for about a min .
can of kidney beans, white ghost , lots of fresh garlic, onions, 3 tbsp coarse ground kashmiri chilli powder,1 tsp ground dry ginger( didn't have fresh) ,dash of cinnamon , 1/4 tsp salt , approx 8-10 grinds b pepper, 1/2 cup water, veg bullion cube. 3 heaped tbsp Gheee , 3 tbsp coconut milk powder , mixed with 1/4 cup cold water til dissoved to a thick liquid
melted the ghee, browned a quarter of a finely mince onion, added the minced white ghost and stirred for about a minute then added the dry spices and fried them out , added the rinsed beans, minced garlic, 1/2 c water, S+ P , cooked down for 5 mins on low simmer then added coconut cream simmer for about a min .
This probably could have gone in the DC thread but its going here. Disregard the out of focus pictures. (if you've never had a Negroni, go get yourself a nice gin, some campari, and martini rosso. There is a distillery down the road here that makes the gin in the picture below. I usually despise gin, but can't get enough of this one.)
Just a simple pasta sauce with zucchini noodles.
Pasta sauce was made with cherry tomatoes out of the last haul from the garden. I chopped up garlic, a crazy habanero from PexPeppers (the walls on that hab are so thick and it doesn't have that musky hab flavor at all), and threw in some capers to saute for a min, before adding the tomatoes.
I added the tomatoes, fresh herbs, and some wine, I should have used white, but only had a nicer bottle of white so opted for the three buck chuck shiraz instead. I took a photo of this step, but it is so out of focus and blurry that it really isn't worth posting.
I have this little gadget that shreds up the zucchini into little noodle sized strands. Its really easy and I kind of like the zucchini "noodles" better than linguini these days. Here's the zucchini being tossed with the sauce:
And finally some fresh parmesan.
Just a simple pasta sauce with zucchini noodles.
Pasta sauce was made with cherry tomatoes out of the last haul from the garden. I chopped up garlic, a crazy habanero from PexPeppers (the walls on that hab are so thick and it doesn't have that musky hab flavor at all), and threw in some capers to saute for a min, before adding the tomatoes.
I added the tomatoes, fresh herbs, and some wine, I should have used white, but only had a nicer bottle of white so opted for the three buck chuck shiraz instead. I took a photo of this step, but it is so out of focus and blurry that it really isn't worth posting.
I have this little gadget that shreds up the zucchini into little noodle sized strands. Its really easy and I kind of like the zucchini "noodles" better than linguini these days. Here's the zucchini being tossed with the sauce:
And finally some fresh parmesan.
