Muslim and interested in going Vegitarian

[Imua 0]

i know nothing about tofu.....thoughts??

It's good, there are a lot of things you can do with it - best to marinate it in some soy sauce and sesame oil and make a stir fry with broccoli, sprouts, carrots, etc. It's also good to put in noodles or rice.

[Nothing1234 2]

i know nothing about tofu.....thoughts??

Yes, one thought. Vomit

[RAKASA 0]

I tofu & tempeh! I was vegetarian for about 10 years. My husband was too. Now we both eat meat, but not a lot. When we do eat meat, it's mostly chicken & seafood. I can recommend some really yummy veggie recipes for you (not necessarily Moroccan in style, but you could adapt them, I suppose). I was a huge fan of Vegetarian Times magazine back in the day. They have great recipes.

[star_dragon 0]

I have a great recipe for Vegetarian Harira

(or wait, did I get there here on MENA )

[Imua 0]

I have a great recipe for Vegetarian Harira

(or wait, did I get there here on MENA )

I'd like to see it. I'm looking forward to introducing my hubby to all the different (veg) cuisines we have here in New York. He is open to trying anything as long as there is no meat in it but he is happiest if he eats rice at least once a day.

[star_dragon 0]

Ok..I can't find the name of the cookbook I got it from. I'll keep checking. I know it was written by a guy but I we didnt have it at my library and now I cant find the reference to it...

Vegetarian Harira

7 oz. dried chickpeas (1 1/8 c)

1/2 c olive oil

1 tbl chopped fresh ginger

4 garlic cloves, crushed

2 onions diced

2 bay leaves

2 sticks celery, chopped

4 cups vegetable stock

7 oz dried brown lentils (1 1/8 c)

pinch saffron threads

1 tbl saffron coloring

1 tbl sweet paprika

1/2 red chili, finely chopped

1 tb ground cumin

salt and pepper to taste

2 c water

5 tbl all purpose flour

juice of 1 lemon

1, 14 oz cans crushed tomatoes

1 bunch flat leaf parsley, chopped

1 bunch cilantro chopped

5 oz. vermicelli pasta, broken up

extra cilantro (garnish)

Soak the chickpeas in a large bowl of water overnight.

Heat the olive oil in a large pot and fry the ginger, garlic, onions, bay leaves, and celery until the onions soften.

Add 2 cups of the stock and the chickpeas and bring to a boil.

Reduce heat slightly and simmer for 20 minutes.

Add the lentils, saffron threads, and coloring, sweet paprika, chili, cumin, salt, and pepper. cover with remaining stock and bring to a boil and simmer for a further 5 mins.

in a glass or stainless steel bowl, gradually mix the water into the flour.

add the lemon juice and tomatoes. place the bowl over the steaming pot, stirring the pot, stirring constantly until the mixture thickens

add the parsley and cilantro to the bwol, then add the mixture to the soup, stirring constantly. simmer for 30 mintues stirring occasionally.

add vermicelli and simmer ofr a further 5 minutes. garnish with cilantro and serve wiht bread or croutons. Serve with dates on the side.

[UmmSqueakster 54]

I have a great recipe for Vegetarian Harira

(or wait, did I get there here on MENA )

I'd like to see it. I'm looking forward to introducing my hubby to all the different (veg) cuisines we have here in New York. He is open to trying anything as long as there is no meat in it but he is happiest if he eats rice at least once a day.

Two awesome books and a website:

World Vegetarian

World of the East Vegetarian

International Vegetarian Union

You may already know these, but for any veggie-curious folks out there, these are great recipe sources. Almost everything I've made from these have turned out quite tasty.

And speaking of tofu, I searched it on the IVU website and found something I think I'll try this weekend - Oven Roasted Tom Tofu. I haven't done much with tofu outside of thai cooking, so this will definately be something interesting.

[Imua 0]

Ok..I can't find the name of the cookbook I got it from. I'll keep checking. I know it was written by a guy but I we didnt have it at my library and now I cant find the reference to it...

Vegetarian Harira

7 oz. dried chickpeas (1 1/8 c)

1/2 c olive oil

1 tbl chopped fresh ginger

4 garlic cloves, crushed

2 onions diced

2 bay leaves

2 sticks celery, chopped

4 cups vegetable stock

7 oz dried brown lentils (1 1/8 c)

pinch saffron threads

1 tbl saffron coloring

1 tbl sweet paprika

1/2 red chili, finely chopped

1 tb ground cumin

salt and pepper to taste

2 c water

5 tbl all purpose flour

juice of 1 lemon

1, 14 oz cans crushed tomatoes

1 bunch flat leaf parsley, chopped

1 bunch cilantro chopped

5 oz. vermicelli pasta, broken up

extra cilantro (garnish)

Soak the chickpeas in a large bowl of water overnight.

Heat the olive oil in a large pot and fry the ginger, garlic, onions, bay leaves, and celery until the onions soften.

Add 2 cups of the stock and the chickpeas and bring to a boil.

Reduce heat slightly and simmer for 20 minutes.

Add the lentils, saffron threads, and coloring, sweet paprika, chili, cumin, salt, and pepper. cover with remaining stock and bring to a boil and simmer for a further 5 mins.

in a glass or stainless steel bowl, gradually mix the water into the flour.

add the lemon juice and tomatoes. place the bowl over the steaming pot, stirring the pot, stirring constantly until the mixture thickens

add the parsley and cilantro to the bwol, then add the mixture to the soup, stirring constantly. simmer for 30 mintues stirring occasionally.

add vermicelli and simmer ofr a further 5 minutes. garnish with cilantro and serve wiht bread or croutons. Serve with dates on the side.

Mmmm that sounds so yummy - think I will try to make it this weekend as soon as I can get to the store.