| Three years ago I decided to go
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| | 2 tbsp. dried mint (or 1/4 cup fresh
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| "meatless." It wasn't a difficult
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| | mint chopped fine)
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| decision as I wasn't a voracious
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| | 1 tbsp. dried parsely (or 1/4 cup fresh
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| carnivore to begin with, however there
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| | parsely chopped fine)
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| were a few dishes that I missed that
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| | 1 tsp dried oregano (or 1/8 cup fresh
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| contained meat and wondered how I was
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| | oregano chopped fine)
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| going to live without these
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| | 1 tsp. sea salt
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| favorites.Rather than resign myself to
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| | 2 tsp pepper
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| the notion that these dishes could never
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| | 1 small can tomato pasteJuice of 2
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| be converted over to a meatless status, I
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| | lemonsRemove the grape leaves from the
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| decided to pull myself up by my
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| | jar, rinse and unfold carefully and rinse
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| vegetarian bootstrings (cotton, of
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| | again. Lay paper towels and pat dry.
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| course), and see if I could find a way to
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| | Gently remove any stems that are still on
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| convert these meat-ies to meatless.The
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| | the leaves.In a large bowl mix the
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| first was my Grammy's recipe for American
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| | filling ingredients together till they
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| Chop Suey, actually, almost everyone's
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| | are well incorporated.Carefully separate
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| Grammy made this or some variation of it.
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| | a few of the leaves and line the bottom
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| I tried different ways but this one
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| | of a 1-2 gallon stock pot.To roll take a
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| comes the closest:Meatless American Chop
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| | leaf, place 1 heaping tsp of filling in
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| Suey1 vidalia onion chopped
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| | the center of the leaf about 1/2 inch up
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| 1-2 tbsp. butter
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| | from the bottom edge. Fold 1/2 inch up
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| 1/2 pkg Quorn (brandname) veggie grounds
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| | over the filling, fold each side toward
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| frozen
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| | the middle, then beginning at the bottom
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| 2 cans Campbells Tomato Soup
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| | again roll the whole package up till you
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| 1 tblsp. catsup (yes catsup, you can't
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| | have a 1-2" "log.Continue with the
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| really taste it, it just adds a rich
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| | rolling process till you use up all the
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| color to the sauce)
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| | filling.Line the rolled leaves up in a
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| sea salt and pepper to taste1 lb of your
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| | circular pattern in the stock pot till
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| favorite fancy pasta in its rigati form,
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| | all are in. Pour the juice of both
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| that means with lines, or something like
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| | lemons gently over the rolled leaves.
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| like gemelli or rotiniMelt butter in a
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| | Place a dinner plate on top with a stone
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| medium sized skillet over low heat. Add
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| | in the middle to keep in place.
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| vidalia onion and gently saute until
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| | Gradually add cold water till it just
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| translucent. Add frozen Quorn grounds
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| | covers the leaves.Bring contents to a
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| and heat till thawed. Add 2 cans soup
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| | boil then reduce and simmer for abount 1
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| and cook over low heat for 5-7 minutes.
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| | 2 hour till tender. Drain water by
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| Add catsup salt and pepper and cook an
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| | holding on to stone to keep plate in
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| additional 102 minutes.Bring 4 quarts of
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| | place and gently pour out cooking water.
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| water to a boil. Add pasta and cook
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| | Leave plate on till almost cool.Remove
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| until al dente. Drain thoroughly and add
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| | plate and serve with plain yogurt,
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| sauce to pasta. Stir to incorporate
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| | yummy.These can be frozen in 1-2 serving
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| completely. Serve. Serves 4-6 people
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| | sizes for later. I like to do it this
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| as a side.This next one is an adaptation
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| | way then microwave them for a minute and
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| of a Greek-Middle-Eastern recipe for
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| | a half for a quickie meal.Cathy O is a
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| Dolma. I loved this dish as a youngster
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| | successful author who provides
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| summering on Cape Cod. A wonderful
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| | information on gourmet gift baskets,
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| Lebanese family "turned me on" to this
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| | gourmet food, and gourmet recipes. "In
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| dish and I have finally found a way to
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| | addition to being a freelance writer, I
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| make it meatless and spectacular!Veggie
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| | also dabble in Aromatherapy, Herbalism
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| Dolmas1 jar of Grapeleaves in
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| | and painting when I am so inspired.
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| brineFilling:
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| | Living in the Lake region of Western
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| 2 cup basmati rice cooked
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| | Maine has been of tremendous inspiration
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| 1/2 cup currants
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| | to me and I am proud and happy to call it
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| 1/2 cup of pine nuts ground
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| | home.
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| 1/2 cup quorn grounds thawed
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