Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > almost_vegetarian
All for 'almost_vegetarian'
All sub pages for /_tags/almost_vegetarian
Pizza -- back to top
We had company over and did make your own pizza. I used the standard dough but I didn't halve it so I made 8 pizzas. There were a variety of different toppings and everyone did a different mix of toppings. They were the normal with soppressata, goat cheese, ricotta, spinach, etc. We also had pineapple which I think was used once. I think I captured most of them but not all. Also, my pizza came out looking like a heart (below). We used low-fat or fat free cheesed.
Original Wordpress ID and Date: 1421, 2011-09-22_085557
I had bought these 100 calorie "Flatoush Wraps" things and decided they were better than tortillas both in health and size for an easy pizza. I also bought some cheap cans of tomato sauce. So I made really easy pizza. The pepperoni was low-fat turkey pepperoni and certainty tasted like it. Meh.
So, anyway, this was pretty easy, fast and tasted okay. Not amazing, but okay.
Original Wordpress ID and Date: 2870, 2012-12-06_213515
Dirty Brown Rice and Kale Chips -- back to top
I made dirty (brown) rice in celebration of Mardi Gras this week. I followed this post for pressure cooking the rice (I used 1/2 cup dry rice) with chicken broth. While it was cooking, I sautéed an onion (using the technique where you use a dry pan and add water to deglaze/cool it). I then added sliced gimme lean (half a thing). Once the rice was done, I put sliced carrots and celery in the pressure cooker (since I forgot to add it earlier and let it cook so I needed to cook it faster). I also added lots of Emril's Essence to the vegetables, the rice and the whole combination when it was all done. It was very good but a bit salty. Maybe too much essence.
I also made kale chips using the notes from here except I went with them for only 18-19 minutes. They were extremely good. Also a bit salty, but a nice crisp, and lots of flavor. Kind of reminded me of the seaweed crisps I like to take for lunch but with a bit more mellow flavor.
Points plus for the rice:
1/2 cup dry brown rice...8.5
1/2 thing (3.5 servings) gimme lean...4
----------------------------
Figure 13 points
Original Wordpress ID and Date: 3151, 2013-02-11_200456
Seitan Stir-fry -- back to top
I made a very good seitan stir fry. I used the following:
It came out very good. It also made quite a bit but I enjoyed it. Lots of salt though.
Original Wordpress ID and Date: 3203, 2013-02-27_201826
Lentil Egg and Spring rolls -- back to top
I made lentil egg rolls and spring rolls. I used the recipe on the back of the egg-roll wrappers (see photo from last time) with a few modifications. First of all, I used lentils instead of meat. I cooked 3/4 cup lentils in 1.5 cups water for 10 minutes and drained. Meanwhile, I finely chopped and sautéd mushrooms which gave the whole dish a lot of flavor. The only other changes were to go heavy on the ginger (also like last time), heavy on the oyster sauce, and add some soy sauce, sriracha and a bit of rice vinegar. I used half of a small head of cabbage while last time, it was a quarter of a large head.
The recipe doesn't say much about after adding the sauce. I kept it going until it all cooked down nicely. I also didn't let it cool before filling.
I decided to cook it hotter at 425°F for 15 minutes. As you can see from the photos, I did 6 egg rolls and 6 spring rolls. Two of the spring rolls were the large ones and they were too big. I had to eat it with a fork and knife. Also, the eggs rolls really were much better when it comes to heating/warming the rolls. But, the wrappers are a lot less healthy compared to the rice paper.
The rolls were very, very good! They tasted like regular egg rolls but fresher and less greasy inside. I will certainly do these again. They are "almost vegetarian" but I used real oyster sauce. If I want to do them fully vegetarian, I could use the vegan oyster sauce from 2013-06-17(the wrappers have egg in them so they won't be vegan).
Also, while I was cutting the carrot, it was a strange shape so I used my hands with the pan to go to the finger guard as I got closer. It would have been a fine plan had my hand not slipped. I took off a nice chuck of my thumb. Oops!
Original Wordpress ID and Date: 7609, 2014-03-12_205604
Grilled Pimento Cheese and Tomato Soup -- back to top
Meredith's parents were in town and we had been telling them about this meal so we decided to try to make it again. It was a group effort with the Huffsmith family helping.
We followed the same recipe as last time except that we halved it. There is a good bit of just playing involved and tasting the different things. We made the same changes as last time (including tabasco, smoked paprika, etc) but also subbed green onions for the cilantro/parsley since the store was out of it. We also again used a mix of actual pimentos and roasted peppers.
Meredith made the grilled cheese (pictured below) on sour dough (and each person got half a sandwich).
I again made the tomato soup in the Vitamix using the friction heating. We did not have leftover cobbler filling so I caramelized 1.5 onions and a shallot to then add. Again, a lot of it was to taste, but the ingredients were:
I think that was it though I may have missed something. Anyway, we heated it in the Vitamix and got a very light, airy soup. I think the heavy cream got so beaten in this one which is why it was lighter feeling than last time. Still, very good!
Stuffed Acorn Squash -- back to top
We made stuffed acorn squash. Meredith did most of it so I may have some details wrong. The basis for the stuffing was wheat berries. I cannot find the resource we used on cooking it but I recall a a 1:3 wheat-
The filling was a combination of the following:
We roasted a halved acorn-squash for half an hour, added some butter, salt, and pepper, then stuffed it and roasted it for another 30-40 minutes
We had a ton of leftover filling which we used for other meals. I didn't make a post of it, but I took a bunch of that, sautéed it with some seitan, added Sriracha, then some grated cheddar. That was my dinner the next night. And after that, I again sautéed it and we had it as a side with the salmon.
