Neon, what vegetable stock do you prefer of store-bought brands?

I think that is on topic and a perfectly valid criticism. My own experience is that most people do not mind having one meal that is meat free, particularly if it is high quality and not too far off the normal fare (I do a lot of Italian dishes myself). I have entertained some very carnivorous people, and even they have liked what I served. But then I have found that most of the bad attitude towards vegetables is the fact that most people don't know how to cook them right. The recipes I use (and am posting) tend to be very flavorful and diverse in tastes.

As for entertaining vegetarians, most I know are very pleased and grateful when a host remembers that they are vegetarian and offers something beyond just simple side dishes. It can be very uncomfortable if they do not remember, as you do not want to offend your host, but you also do not want to eat what they made either because of the meat content (this is one of the rare times when I will sometimes eat it). I think they also would try to reciprocate as much as they are able, but some just cannot handle meat or cook with it as it makes them feel sick. For myself I generally do not cook with meat at home other then under special circumstances. But I've never had a guest not want to come back, as everything I make is of the highest quality possible using the best ingredients I can get my hands on, and almost entirely from scratch.

Frankly I think a lot of it is just lack of understanding and insecurity among the two groups. Vegetarian recipes are pretty simple to make (no more complex then any other equivalent meat dish), you just need some good recipes.

I've used Campbell's vegetable broths in the tetra packs, but I often just make my own stock (or use water). Standard vegetable stock is garlic, onion, carrot, celery, parsley, and some tomato paste (tomato skins & seeds and peelings can also go in). You can also do a potato peal broth as well (or stick them in the stock).

My mother also likes to keep the juices from cooked vegetables, beans (not chick pea juice though), etc and uses that as stock. She also likes using the stock cubes. I am not a big fan of the cubes though.


I shall try, though I do have a lot of recipes with those two in it (they are two of my favorites and I think they taste really good, but only if cooked right). What you won't see a lot of from me is tofu recipes. Though I like tofu, I think it is seriously overused (contrary to popular belief you don't need tones of protein, 4 oz a day is more than enough) in vegetarian recipes as a generic meat substitute.


Speaking of protein, one common myth is that as a vegetarian it is very hard to get the protein you need, and that you need to carefully mix and match them. This is total nonsense, as the body can make most of the amino acids used in proteins other than around 4, which are easily found in a balanced diet. The body can also recycle existing amino acids too.

Regarding zucchini, I tend to really not like it—but it all about how it is prepared. if zucchini is cooked soft, I just cannot get around the texture.

As with many veggies (and meat, actually), dry heat is your friend. First, I I mentioned above, I salt zucchini (slice, put in a bowl and toss with salt), then let it rest like that for 10 minutes. Rinse with water to remove the salt, then spread out on towels ("tea towels" are what most people use, at my house they are operating room scrub towels (brought to the house sterile, not used ;) ) and pat dry.

Then prepare them and they stay crunchy. Nice roasted with olive oil, or even grilled.

We prepared portabello mushrooms are like eating steak, IMHO. Very yummy.

Fried tofu is pretty good (deep frying makes anything good). A buddy who was a cook said to freeze the tofu first, it changes the final texture. Have not tried it, the only time I ever cook with tofu is when I make miso.

Ya that works well. I've never found that my zucchini turns out mushy, but I saute it first and most importantly I don't over cook it (most common mistake with vegetables is to cook the living hell out of it).

As for fried tofu, ya its really nice (the way i prefer it) and I do that in stirfrys a lot. Personally use the ultra firm tofu, then press the living heck out of it by wrapping it in a thick white towel, then putting a big pot full of water on top (make sure of course to put stuff around the pot so that it doesn't fall off as tofu doesn't press evenly). I've never tried freezing it, but this link was interesting about that

http://vegetarian.lovetoknow.com/How_to_Freeze_Tofu

I'm hungry, everytime I come on here you guys make me hungry :DL


If you guys got anything high in calcium that would be great.

I tryed to go without meat not too long ago, but my girlfriend is a great cook, so that didn't last long :har:

Mmmmmmmmm zucchini bread mom makes the best, I invented zucchini hash browns shred it in food prossesor roll in flour and fry till brown, great with eggs. Also makes great salmon patties.