Great Vegetarian Recipes - For Meat That Tastes Like Meat But Isn't

Want to be vegetarian but just can't give up on meat dishes altogether? Try great vegetarian recipes to fool your taste buds into going vegan! These great vegetarian recipes make use of thoroughly of vegan ingredients. However, they taste nothing like vegetables whatsoever!

Don't believe me? If so, you've obviously never tried oven baked barbecue ribs, barbecue country style ribs, vegetarian meatloaf, and the vegetarian faux chicken patties. These dishes do not have a shred of meat in them and are made with ingredients guaranteed to offend any cheeseburger lover. But they're easy to whip up and taste so great even dyed-in-the-wool carnivores love them!

Vegetarian Dishes

Vegetarian Meatloaf. This is made using bread cubes, onions, herbs, spices, and eggs. Toss in some carrots and potatoes and bake to perfection and you'll have a vegetarian meatloaf that tastes like it's made of ground beef!

Vegetarian Shepperd's Pie. I first tasted this at a friend's potluck evening meal and was so bowled over by the taste I asked for the recipe. This is the excellent ease food for cold winter nights. It's made of russet potatoes, flour, toasted buckwheat groats, and other ingredients that do not walk on two or four feet.

Vegetarian Ribs. The name is misleading because ribs aren't used in this dish at all! But this tastes as good as - if not better than - ribs. The main ingredient of this dish? Believe it or not, gluten. My husband polished his plate in seconds. When I told him it was gluten he had eaten, his jaw dropped! I am not exaggerating when I tell you these three great vegetarian recipes will convert your life!

Of the three recipes above, the last one - vegetarian ribs - is what I advise to friends who can't cook to save their life. Vegetarian ribs is a very forgiving recipe. You can mess up many of the steps and end up with a mix that feels and looks like a huge mistake but once you've complete baking, you won't be able to stop smacking your lips in satisfaction.

Great Vegetarian Recipes - For Meat That Tastes Like Meat But Isn't

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The underground to a One Pot Lamb Karahi Curry That Tastes renowned

Lamb Karahi is a robust but straightforward Pakistani meal with a remarkable flavor. Any way the beauty of it is the fact that it is less time inspiring than the customary Indian curries, the meat and spices are not browned, but blended and then simmered gently.

"Garam masala" is added to Indian and Pakistani dishes in the last few minutes of cooking and its purpose is to lift the flavor of the dish. It can be bought ready made, but the fresher it is the best it is and this is the excellent number for one meat dish. Although it takes ages to seed the cardamom it is the best thing to as they taste breathtaking when fresh and they do not keep well dried.

Vegetarian Dishes

Lamb karahi can be made from either the leg or the shoulder of lamb, the shoulder is fattier and also more flavorful, whilst the leg is more solid and meatier. The karahi is the name of the customary Pakistani cooking dish, but it can be cooked in a frying pan. The number of garlic in this method is not a typo, it is fifteen cloves.

Ingredients
1½ kilo of lamb.
2 tablespoons of ghee or clarified butter,
3 large onions chopped finely,
Tin of Italian plum tomatoes,
15 cloves of garlic,
A thumbful of peeled fresh ginger,
1/3 pint of water,
1 heaped tablespoon of ground coriander,
1 tablespoon of cumin,
2 teaspoon of chilli
1 tablespoon of paprika,
2 teaspoons of turmeric,
4 red fresh red and green chillies liquidised in a small water,
8 ounces of freezing spinach defrosted and pureed,
1lb of fresh spinach,
1 tablespoon of Garam Masala (recipe below)
A bunch of fresh coriander.

Garam Masala

Ingredients

1 tablespoon cardamom seeds taken from the green cardamom pods
2 inches of cinnamon stick,
1 teaspoon black cumin seeds
1 teaspoon whole cloves,
1 teaspoon black peppercorns
1/4 nutmeg,

"Garam masala" is added to Indian and Pakistani dishes in the last few minutes of cooking and its purpose is to lift the flavour of the dish. It can be bought ready made, but the fresher it is the best it is and this is the excellent number for one meat dish. Although it takes ages to seed the cardamom it is the best thing to as they taste breathtaking when fresh and they do not keep well dried.

Method

Bone and cube the meat into one inch cubes. Fry the onions in the ghee until they are soft and translucent. Place into the blender with a tin of tomatoes, the garlic and ginger and water. Puree until well blended and pour into a casserole dish with a small salt and add the meat and the spices and place in the oven. Simmer gradually until the dish darkens and the ghee rises to the top of the dish. Once this has happened add the chilli purée if this is too hot for you use fewer chillies. Add the spinach puree and return to the oven for fifteen minutes. At the last small add all the fresh spinach and cook for five minutes, then add the garam masala. Place the curry in a serving dish and add handfuls of chopped fresh coriander.

To make the Garam Masala

Dry roast the whole spices in a heavy based pan for about three to five minutes, be right that they don't burn, they are ready when they smell aromatic. On no catalogue leave them because if they burn they are ruined, don't take your eye off the ball. Place in a spice polisher and grind to a powder add the freshly grated nutmeg.

The underground to a One Pot Lamb Karahi Curry That Tastes renowned

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The Secret to a One Pot Lamb Karahi Curry That Tastes Sublime

Lamb Karahi is a robust but simple Pakistani meal with a stunning flavor. However the beauty of it is the fact that it is less time consuming than the traditional Indian curries, the meat and spices are not browned, but blended and then simmered gently.

"Garam masala" is added to Indian and Pakistani dishes in the last few minutes of cooking and its purpose is to lift the flavor of the dish. It can be bought ready made, but the fresher it is the better it is and this is the perfect amount for one meat dish. Although it takes ages to seed the cardamom it is the best thing to as they taste fantastic when fresh and they do not keep well dried.

Lamb karahi can be made from either the leg or the shoulder of lamb, the shoulder is fattier and also more flavorful, whilst the leg is more solid and meatier. The karahi is the name of the traditional Pakistani cooking dish, but it can be cooked in a frying pan. The amount of garlic in this recipe is not a typo, it is fifteen cloves.

Ingredients
1½ kilo of lamb.
2 tablespoons of ghee or clarified butter,
3 large onions chopped finely,
Tin of Italian plum tomatoes,
15 cloves of garlic,
A thumbful of peeled fresh ginger,
1/3 pint of water,
1 heaped tablespoon of ground coriander,
1 tablespoon of cumin,
2 teaspoon of chilli
1 tablespoon of paprika,
2 teaspoons of turmeric,
4 red fresh red and green chillies liquidised in a little water,
8 ounces of frozen spinach defrosted and pureed,
1lb of fresh spinach,
1 tablespoon of Garam Masala (recipe below)
A bunch of fresh coriander.

Garam Masala

Ingredients

1 tablespoon cardamom seeds taken from the green cardamom pods
2 inches of cinnamon stick,
1 teaspoon black cumin seeds
1 teaspoon whole cloves,
1 teaspoon black peppercorns
1/4 nutmeg,

"Garam masala" is added to Indian and Pakistani dishes in the last few minutes of cooking and its purpose is to lift the flavour of the dish. It can be bought ready made, but the fresher it is the better it is and this is the perfect amount for one meat dish. Although it takes ages to seed the cardamom it is the best thing to as they taste fantastic when fresh and they do not keep well dried.

Method

Bone and cube the meat into one inch cubes. Fry the onions in the ghee until they are soft and translucent. Place into the blender with a tin of tomatoes, the garlic and ginger and water. Puree until well blended and pour into a casserole dish with a little salt and add the meat and the spices and place in the oven. Simmer slowly until the dish darkens and the ghee rises to the top of the dish. Once this has happened add the chilli purée if this is too hot for you use fewer chillies. Add the spinach puree and return to the oven for fifteen minutes. At the last minute add all the fresh spinach and cook for five minutes, then add the garam masala. Place the curry in a serving dish and add handfuls of chopped fresh coriander.

To make the Garam Masala

Dry roast the whole spices in a heavy based pan for about three to five minutes, be careful that they don't burn, they are ready when they smell aromatic. On no account leave them because if they burn they are ruined, don't take your eye off the ball. Place in a spice grinder and grind to a powder add the freshly grated nutmeg.

I am an Auntie katkat an ex chef who loves to cook and prepare food. I am a Squidoo addict and my Squidoo pages are my hobby. Read more of my recipes at Perfect Holiday Cheesecakes Read how to make perfect cheesecake recipes and follow the link to my other lens for loads of free expert tips about preparing food.

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Healthy Food Tastes Better!

How is it that we can't seem to think that something nutritious and healthy could in fact be tasty and enjoyable? Ever since I started to eat healthy food I have discovered new tastes, new flavours and new favourites. I do it almost daily. When I stopped looking at meat as the main ingredient of a meal I found a hundred new ways to prepare a good meal. I did not exclude meat completely, only the kinds that contain saturated fat. I continued to eat chicken, turkey and fish. (Chicken has its fat in the skin, so you can cut it off.) I eat vegetarian dishes at least three days a week, and the veg food has become my favourite food. Why? Because it tastes so good and the food is so easy to vary. I can't think of a life without it anymore. It would be a poor life. This food is a treasury and it has given me energy and strength that I did not have before.

The benefits are plenty. You will feel spry and lively again. You will lose weight. You will strengthen your immune system and stay well longer. You will lower your blood pressure. I could go on.

I am a notorious tea drinker, and I loved all kinds of black teas. The taste of green tea didn't appeal to me, I found it bitter. But I discovered several kinds of green tea that I have learned to enjoy and I now drink it every day. It's actually become "my cup of tea".

This is what I would suggest that you do if you want to improve your eating habits:

o Reduce the fat, especially the saturated fat, which is mostly found in meat and dairy products. Exchange the butter and margarine with extra-virgin olive oil. Avoid oils with high percentage of saturated and polyunsaturated fat. Use oils which contain mostly monounsaturated fat. Using the right kinds of fat (with moderation) is more important than reducing the fat in general. Instead of milk you may want to drink yogurt (containing live cultures) which is better for the stomach.

o Eat fish at least twice a week. If you don't like fish, make sure you get enough of the omega-3 fatty acids. One way to do this is by eating flax seed.

o Eat lots of fresh fruits, vegetables, beans, cereals and whole grain.

o Make the vegetables the main part of the meal. Rice, pasta, potatoes or couscous and beans are priority number two. Eat fish, chicken or a small slice of meat with it if you like, but it is not necessary. You will feel better if you exclude the meat and spare yourself the saturated fat.

o Eat soy products regularly (e.g. tofu, tempeh, and miso, or vegetarian beefs made of soy beans). There have been discussions about soy and its health risks, but the benefits seem to be greater than these supposed risks.

o Drink water with every meal and in between meals. You can't get enough of water.

o Use fresh ginger (the root) and garlic in your cooking. Goes well with nearly everything.

o Use fresh and dried herbs in all cooking.

o Reduce the coffee. Preferably switch to green tea. If you drink black tea, replace it partly or completely with green tea.

o Reduce the sugar. Don't use artificial sweeteners. They are not healthier. There is no evidence to suggest that using artificial sweeteners would help you lose weight. Pure sugar is OK (raw sugar is slightly better than white), just use it with moderation. Read package labels for information about sweeteners and other additives.

o Take some vitamin and mineral supplement every day.

o Sweets should be consumed with moderation. Only a few small sweets in the weekend. Dark chocolate is good (but still with moderation because of the sugar). Nuts can be an alternative to sweets (still with moderation).

o Alcohol should be used with moderation if at all. A glass of wine on Saturday evening does no harm if you are not oversensitive.

o Choose ecologically or organically grown products whenever possible.

o Try a day of fasting from time to time to rinse your system. Drink only fruit juices, water and green tea that day.

This plan will lead to a healthier and more fulfilling lifestyle. It will make you lose weight without having to be hungry. Take one step at a time. A small change can make a big difference. You will be rewarded if you are determined to really try.

When you follow the advice above you will not need much meat. Protein can be added through beans, soy and seeds for instance. If you exclude the dairy products or some of them, make sure you get enough calcium through for instance calcium fortified soy milk and orange juice, and through green vegetables. If you exclude meat completely, be sure to get enough vitamin B12 from fortified soy milks or cereals or by taking a supplement.

Of course, you can have that little special treat now and then. The idea is to enjoy and have fun! If you feel like a prisoner you will not enjoy your new habits. But remember, if special treats come too often, they are not special treats anymore.

About The Author

Ingela Berger started her own Internet business Lifestyle Plans in 2003 out of a desire to inspire and encourage others to make reality of their dreams of a personal, healthy and fulfilling lifestyle. Ingela has studied theatre directing, acting, history of art, history of ideas, health communication and leadership psychology. After some years working with art exhibitions and the theatre she went back to college and is now a health and lifestyle consultant.

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Great Vegetarian Recipes - For Meat That Tastes Like Meat But Isn't

Want to be vegetarian but just can't give up on meat dishes altogether? Try great vegetarian recipes to fool your taste buds into going vegan! These great vegetarian recipes make use of completely of vegan ingredients. However, they taste nothing like vegetables whatsoever!

Don't believe me? If so, you've obviously never tried oven baked barbecue ribs, barbecue country style ribs, vegetarian meatloaf, and the vegetarian faux chicken patties. These dishes do not have a shred of meat in them and are made with ingredients guaranteed to offend any cheeseburger lover. But they're easy to whip up and taste so great even dyed-in-the-wool carnivores love them!

Vegetarian Meatloaf. This is made using bread cubes, onions, herbs, spices, and eggs. Toss in some carrots and potatoes and bake to perfection and you'll have a vegetarian meatloaf that tastes like it's made of ground beef!

Vegetarian Shepperd's Pie. I first tasted this at a friend's potluck dinner and was so bowled over by the taste I asked for the recipe. This is the perfect comfort food for cold winter nights. It's made of russet potatoes, flour, toasted buckwheat groats, and other ingredients that do not walk on two or four feet.

Vegetarian Ribs. The name is misleading because ribs aren't used in this dish at all! But this tastes as good as - if not better than - ribs. The main ingredient of this dish? Believe it or not, gluten. My husband polished his plate in seconds. When I told him it was gluten he had eaten, his jaw dropped! I am not exaggerating when I tell you these three great vegetarian recipes will change your life!

Of the three recipes above, the last one - vegetarian ribs - is what I recommend to friends who can't cook to save their life. Vegetarian ribs is a very forgiving recipe. You can mess up many of the steps and end up with a mix that feels and looks like a huge mistake but once you've finished baking, you won't be able to stop smacking your lips in satisfaction.

Want to make vegetarian ribs [http://foodandsuch.com/2009/04/01/vegetarian-ribs/] yourself? Sage Lindbergh has the recipe! Check out FoodAndSuch.Com for great vegeterian recipes [http://foodandsuch.com/] and other culinary delights that you can make yourself.

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