Here we go:D
http://t1.gstatic.com/images?q=tbn:A...bkFs_OujBhF7U=

Good Luck with it, my try lasts 19 years now!
Actually you have the best requirements - my favoutite answer why I don't eat meat is: " I am not a vegetarian because I love animals, but because I hate plants!" (quote is not by me, origin unknown)

so, are there only vegeterian as vegetable based recipees here or are they vegeterian as no meat recipees, which include pastry and sweets ??

These are vegetarian, meaning no dead animals. Milk, etc is fine. Note that if you'd NOT a vegetarian (I'm not) then you can serve most of these next to a ribeye that is 2+ inches thick as a side dish :) . At a dinner party that's what I'd do, make 2 veggie "sides" (usually a salad in addition) but make one that is more "substantial" so the vegetarians can eat that as an entree.

I asked for this thread since we have a few friends who don't eat meat, and it's a major PITA for a non-vegetarian to come up with GOOD recipes that don't have meat for a dinner party with a crowd of people. For the non-vegetarian veggie thread (should there ever be one) I can post stuff like roasted baby carrots and parsnips with bacon and maple syrup, or the Les Halles mushroom soup (chicken stock is in it) that I make all the time. Super awesome, but not vegetarian.

It's cool because since there are some vegetarians here at SS, they have stuff that they have made more than once that they know is good. Sorting out good from bad is the tough bit, any of us can google veggie recipes, I want someone else to be the guinea pig (which is supposed to be tasty, BTW ;) )

I did not eat meat and fish for a period of ten years, but after that found that occasionally I simply like the taste of a nice beef steak or Gulasch, the occasional chicken curry madras or the Fischfilet Müllerin Art. I have these things, but rarely only. What I avoid (except the occasional Currywurst with plenty of good Sharwood curry powder and sweet Ketchup :D ), is pork, I easily get pimples from it, I also do not favour the taste and smell.

Try to learn recipes using plenty of corns, also exotic or forgotten ones like Quinoa or millet (Hirse, a shame that in europe we have almost forgotten about millet, and do not produce it anymore - its one of the best corns there is, and tastes good). There are many different Tofu-products that help to replace meat, too. Forget things like green salad - it'S just a waste of money and time, the nutritional value tenmds to go towards zero. That there is plenty of vitamines in fresh salads, is a modern myth at least as long as you do not plug it on the field and eat it immedately. Frozen vegetables can be better than "fresh" vegetavbles poyu buy in the supermakret, because with a good supplier, vitamine-preservation (by shock-frosting it) starts earlier than it takes to transport the goods through the regular supply net and then sell it on a market or in supermarkets as "fresh" food.

Don'T become a fetishist. If occasionally you feel appetite for a Currywurst or a steak or fish, it'S fine to get it then. The thing to remember is, like always: avoid extremes (both in consummation and rejection).

My mother is extremely good in preparing corns in a way that they can pass as faked "Braten", and othe meat products. I c annot do that myself and I do not wish to invest the time (it costs more time to prepare this kind of cuisine), but at least I know that much better corn-food are possibvle than what you usally get to buy in the Bio-Supermarket. It must not taste like especially healthy food that you do not like right for this special taste of it.

A good supply with corns is probably more healthy than a regular consummation of meat. In Rome, there even where occasional revolts in the legions when for longer times they only got meat and fruits, but no corns, they were physically weakned if the diat was meat only, but no corns.

I use to mix 1/3 corns, especially Quinoa, millet, and sometimes oat, with 2/3 rice. Millet is delicious all alone, too.

Millet really is nice - and definitely not forgotten among Eastern Europeans. I enjoy it quite regularly. :yep:

Is beer vegetarian or vegan?:D

It's not an entree, but the way I frequently prepare vegetables is to roast them.

Line a large, shallow pan with aluminum foil.

Place pan on lowest rack of oven, and preheat to 500° F (260°C). Meaning preheat the PAN at the same time.

Cut broccoli, brussels sprouts, or other veggie into bit sized pieces (all the same, or a mix)—cut so one side is FLAT. I quarter large brussels sprouts, half small ones. I cut broccoli florets in half to make em flat, ditto cauliflower, etc.

Toss in a bowl with olive oil, a little salt (and pepper if you like, or minced garlic, etc). Sprinkle a small amount of fine sugar on top, too. Just a pinch (helps them caramelize).

Open the oven once it and the pan are at temp, and dump the veggies on the piping hot pan. Arrange with the flat sides down if possible.

Cook for ~10 minutes. Watch them. They will get very brown in places. this is not bad. I've had brussels sprout leaves look like black chips, and they are stiill yummy.

Remove and serve. I sometimes toss with a little fresh lemon juice, or juice and zest.

Yes, but is no longer farmed in the West, I think. And this although it has been maybe the most important food for many people in past times. There are so very many references to it in literature, historic reports, arts. Even in fairy tales. We now need to import it here in Germany- from China. :dead: Instead we waste precious farming ground for maize (the "terrorist" of all corns there are :) )..., and bio-fuels. The maize for meat production, or human consummatiuon, although it is anything but healthy. And the soil emaciates much, much faster by planting maize. Maize really should be forbidden, for the most. It does an incredible ammount of damage. And to reduce famring grounds in the third world for planting bio fuels so that in the first world cars can drive while mroe and more people in the third world lack the soil to plant their own food - that is almost a perversion. People starving so that you can drive you damn car...???

Oh, vegetarian thread, I forgot. No teeth, no claws. Could you hand me the wine gum, please? :DL

@Skybird
Are you sure you didn't mean grains instead of corns...one of those false friends again.:D

I don't intend to become extreme in my food choice, but after seeing how our food is "produced" I'm just not willing to support that any more. It's outright disgusting. There are plans to build a chicken breeding plant near where I live for example that will also include a slaughterhouse. They want to slaughter 27000 animals there....per hour. With an 8 hour day, 20 days a months that equals 4,320,000 animals per months. I think that's just sick. I mean humans are not meant to be vegetarians and I don't say that everybody should become one (I'm not sure whether I will become a full time vegetarian myself) but the magnitude in which we produce and consume meat has become crazy. Besides the way the animals are treated in facilities like that is something I wouldn't wish on my worst enemy. I don't want to sound like a tree hugging preacher but there should be at least some basic respect for life, even animal life and that is definitely missing in those "mass production facilities".:-?

Grain, crop, corn - I decided for what was marked as the British term here: http://www.dict.cc/?s=Getreide

:DL

Beyond that, I understand your disgust. Meat has become the mass-produced cheap food for the social underclass, studies from Britain and Germany suggest, easy to prepare, no great cooking knowledge is needed, and saves time, it meets the time management needs of the modern job world perfectly. The higher the social and educational class, the less meat is being eaten. How times are changing! Just a hundred years ago, it was exactly the other way around, and the low class was that could not afford to have meat often.

However, the environmental conseqeunces of mass-production of meat are cataclysmic, nothing else but that, and fact remains that as long as people want to eat fish and meat, there are simply way too many hungry mouths to be stuffed. One must not go back to methane debates in order to attack concentrated meat production. Just look at what cattle farming does to the envrtionment and the gorund water, plus indirect environmental costs. We think we could prodicue meat cheap and in masses. That is a great self-deception. It is the most expensive way to produce mass food, both financially/ecxonomically id caluclating all hidden follow-up costs, and environmentally.

I buy my occasionaly beef at a local farmer who also runs a small bio shop on his farm, it is his cattle and slaughtering is done on his farm, in small scale. It costs muc h more, but I do not buy it often. I admit that I am guilty of sometimes buying cheap chicken in the supermakret, though. Sometimes I am as guilty of wanting comfort as anyone else is.

The point is that I have reduced meat consummation to a minimum. If all would do like I do, and have meat only 2 or 3 times a month or so, we already would have gained much.

Regarding fish, reality will force us to reduce our fish consummation soon. Because there are no sufficient stocks left in the ocean to maintain the current, even growing demand. You can do fish famring as much as you want - that again comes at the price of immense environmental costs.

7+ billion people, and havign fish and meat as often as we use to have in the first world - both simply is ways too much.

Back to local farming, grains/corns, local vegetable production, depending on season. We must not have tomatoes from Almeria 12 months in a year. Seasonal changes in availability of food also would make people learn about food preparation again. Many can't even cook the simpliest things. It's hilarious.
:DL

Corn=maize in the US.

I like fresh corn, and corn meal (corn bread, masa, tortillas, etc). It has uses, but we don't eat all that much.

For a grain, it'S carbonhydrates have an extremely disadvantegous glycamic index value, in other words: it causes an intense insuline reaction, which means that carbonhydrates get stored in fat reserves very easily. Also, the level of minerals is low, compared to other grains. Quinoa and mellit rate very high in these.

For people wanting to reduce their weight, maize is forbidden. Hypoglycaemic carbonhydratesa are needed for kjeeping weight or reducing it, these can be eaten as much as you want. Hyperglycaemic carbonhadrates must be avoided.

But I admit that maize tastes nice with butter, salt and black pepper. Unfortunately! :DL

While we are at it, and just asking for curiosity: is anyone baking his bread himself, too? I do, including grinding the grain. However, I use a bread baker by Panasonic. Its better, full-grain bread that I get, it tastes better, and is much cheaper than a comparable bread of lesser taste from the baker. When calculating all ingredients and electricity, I pay only 1/4 to 1/3 of the price a baker would take from me. Preparing the machine to get a 900 gr bread, costs me less than 5 minutes time. After 4-5 hopurs, I just take out the ready bread. The best kitchen machine there is!

I do wheat and sometimes rye breads. I use water or beer, and like to have anise, fennel and/or coreander seeds in it like they use to use in Southern Germany.

The Panasonic bread baker machiens imo are the best there are. We know them since they were the first to bring such a machine on thge market in Germany, back in the 80s. Sturdy, working reliably (we have early versions that have worked for over 18 years), not noisy, and the baking results are the best of all machines, the heat distribution inside the capsule seems to be better than in other machines. They cost more, but it really is worth it.

I love fresh bread, even without anything at all, even no butter. The taste of fresh warm bread is a delicatesse, the scent is a declaration of love to the nose. What you usually get sold at the baker's store - is an offence. No industrial ready-mixture for me, please.

Bread-baking is great. Right now I don't really do it since it's a bit of a hassle in my very, very limited kitchen and living space, but I'll get it going again when I have a chance. It's amazing how much you can customize bread or even just experiment with it. Never a day of boring bread with that thing :D