Guest guest Posted March 5, 2008 Report Share Posted March 5, 2008 Hi Susan, You probably don't need to delete ALL of your old recipes. Some things won't be the same *at all* without the m**t--there are fond memories tied up with some food and substituting won't work. I've never made a pot pie (but have plans for one next week, using Judy's & another recipe) but I usually sub frozen & thawed tofu or tempeh for the chicken in most recipes; the texture works well for me (but I haven't tasted chicken for 30 years--it seems to me that it just always blended in rather than standing out). Morning Star " Steak " or Chik'n Strips can also work well. Basically, I think you have to look at new recipes on their own merits-- people are sometimes unhappy at Thanksgiving using a tofu or seitan turkey because it's NOT the same. One needs to make new memories and/or like the new m**t-free dish enough on its own merits. Lord knows, there's PLENTY of good veggie recipes out here--I sometimes wish I had 2 bodies to fill with food! , " Susan " <hobi_sheliya wrote: > Has anyone, taken a Regular meat recipe, say...a chicken pot pie...and > made it vegetarian ? If so, WHAT " meat " did you use, and what other > changes did you have to make? > I've been deleating a lot of my old recipies as we are mostly > vegetarian, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2008 Report Share Posted March 5, 2008 Susan, This is just a " taste " opinion, but I find that mushrooms, especially the portobello ones, are good to add to things to give the " hearty-savory " flavors and perhaps some of the textures that aren't quite the same when meat is not present in a food that " used to " have it. Several years ago, I worked briefly in a small restaurant and the " chef " there had a couple of entrees that featured large portobello mushrooms. He only used the caps, and, as the chunky " stem stumps " would be discarded, I (LOL!) asked to have them bagged up at the end of the day and I often took them home. I found that even those " stems " , which were HUGE, could produce some nice flavored broth when simmered in a small amount of water. They just weren't as tender as the more desirable caps. I minced up several cup's worth and froze the " chopped tidbits " of portobello stems--they went later into many soups, stews and similar dishes, adding great flavor. Even my finicky DH (who swears that he " hates " mushrooms) would eat and LIKE the foods that had these tidbits of portobello in them. (I chopped them so finely that " picking out " would be difficult!) Recently, in a restaurant, which featured almost NO " vegetarian " items on the menu, I chose a Caesar salad that normally came with grilled chicken and asked the server if I could substitute some " sliced mushrooms " and perhaps a bit of extra cheese instead of the chicken. She brought the nice salad as I had asked and the mushrooms were those LARGE (sliced) portobellos--they even LOOKED like the strips of grilled chicken that would normally appear. The " extra shredded cheese " (both mozarella and parmesan) was a bonus--the salad was WONDERFUL and I learned that " it doesn't hurt to at least ask. " Another product that I like is something called " baked tofu " , which is VERY firm. I found some called " five spice " baked tofu at an Asian grocery...it is in very firm, pressed chunks and tightly sealed in plastic pouches. It looks dark brown on the outside, but creamy colored when sliced. I wouldn't say it has much of a strong flavor, despite the name--but it is good with many things and doesn't get mushy--it might be good in a " pot pie " type of dish. Good wishes to you and your trials of different recipes. I am sure you will find what you like and enjoy! --Laura B. Re: Recipe Revision/meat subs/Susan Posted by: " heidiup1 " Heidiup1 heidiup1 Hi Susan, You probably don't need to delete ALL of your old recipes. Some things won't be the same *at all* without the m**t--there are fond memories tied up with some food and substituting won't work. I've never made a pot pie (but have plans for one next week, using Judy's & another recipe) but I usually sub frozen & thawed tofu or tempeh for the chicken in most recipes; the texture works well for me (but I haven't tasted chicken for 30 years--it seems to me that it just always blended in rather than standing out). Morning Star " Steak " or Chik'n Strips can also work well. Basically, I think you have to look at new recipes on their own merits-- people are sometimes unhappy at Thanksgiving using a tofu or seitan turkey because it's NOT the same. One needs to make new memories and/or like the new m**t-free dish enough on its own merits. Lord knows, there's PLENTY of good veggie recipes out here--I sometimes wish I had 2 bodies to fill with food! , " Susan " <hobi_sheliya wrote: > Has anyone, taken a Regular meat recipe, say...a chicken pot pie...and > made it vegetarian ? If so, WHAT " meat " did you use, and what other > changes did you have to make? > I've been deleating a lot of my old recipies as we are mostly > vegetarian, Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
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