Vegetarian Gourmet----Meatless Makeovers
By
Cathy O
Three years ago I decided to Filling:
go meatless. It wasn't a 2 cup basmati rice cooked
difficult decision as I wasn't 1/2 cup currants
a voracious carnivore to 1/2 cup of pine nuts ground
begin with, however there were 1/2 cup quorn grounds thawed
a few dishes that I missed 2 tbsp. dried mint or 1/4
that contained meat and cup fresh mint chopped fine
wondered how I was going to 1 tbsp. dried parsely or 1/4
live without these favorites. cup fresh parsely chopped
fine
Rather than resign myself to 1 tsp dried oregano or 1/8
the notion that these dishes cup fresh oregano chopped
could never be converted over fine
to a meatless status, I 1 tsp. sea salt
decided to pull myself up by 2 tsp pepper
my vegetarian bootstrings 1 small can tomato paste
cotton, of course, and see
if I could find a way to Juice of 2 lemons
convert these meat-ies to
meatless.
Remove the grape leaves from
The first was my Grammy's the jar, rinse and unfold
recipe for American Chop Suey, carefully and rinse again.
actually, almost everyone's Lay paper towels and pat dry.
Grammy made this or some Gently remove any stems that
variation of it. I tried are still on the leaves.
different ways but this one
comes the closest: In a large bowl mix the
filling ingredients together
Meatless American Chop Suey till they are well
incorporated.
1 vidalia onion chopped
1-2 tbsp. butter Carefully separate a few of
1/2 pkg Quorn brandname the leaves and line the bottom
veggie grounds frozen of a 1-2 gallon stock pot.
2 cans Campbells Tomato Soup
1 tblsp. catsup yes catsup, To roll take a leaf, place 1
you can't really taste it, it heaping tsp of filling in the
just adds a rich color to the center of the leaf about 1/2
sauce inch up from the bottom edge.
sea salt and pepper to taste Fold 1/2 inch up over the
filling, fold each side toward
1 lb of your favorite fancy the middle, then beginning at
pasta in its rigati form, that the bottom again roll the
means with lines, or whole package up till you have
something like like gemelli or a 1-2 log.
rotini
Continue with the rolling
Melt butter in a medium sized process till you use up all
skillet over low heat. Add the filling.
vidalia onion and gently saute
until translucent. Add Line the rolled leaves up in
frozen Quorn grounds and heat a circular pattern in the
till thawed. Add 2 cans soup stock pot till all are in.
and cook over low heat for 5-7 Pour the juice of both lemons
minutes. Add catsup salt and gently over the rolled leaves.
pepper and cook an additional Place a dinner plate on top
102 minutes. with a stone in the middle to
keep in place. Gradually add
Bring 4 quarts of water to a cold water till it just covers
boil. Add pasta and cook the leaves.
until al dente. Drain
thoroughly and add sauce to Bring contents to a boil then
pasta. Stir to incorporate reduce and simmer for abount
completely. Serve. Serves 1/2 hour till tender. Drain
4-6 people as a side. water by holding on to stone
to keep plate in place and
gently pour out cooking water.
This next one is an Leave plate on till almost
adaptation of a Greek-Middle- cool.
Eastern recipe for Dolma. I
loved this dish as a youngster Remove plate and serve with
summering on Cape Cod. A plain yogurt, yummy.
wonderful Lebanese family
turned me on to this dish These can be frozen in 1-2
and I have finally found a way serving sizes for later. I
to make it meatless and like to do it this way then
spectacular! microwave them for a minute
and a half for a quickie
Veggie Dolmas meal.
1 jar of Grapeleaves in
brine
About the author:
Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
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