Vegetarian Recipes

8th September, 2009 - Posted by admin - No Comments

Need Vegetarian recipes with oyster mushroom?

Help! I bought some oyster mushrooms and now am not sure how to cook them!!! Am vegetarian. Are there any recipes i can use them in? Any Indian food i can try it with?

This sounds terrific. It's from http://www.veg-world.com/recipes/oyster.htm :

Wild Oyster Mushroom Stew

Whether you buy the mushrooms at the market or forage for them in the woods, this stew will taste better than anything similar you've eaten before.

Recipe for Wild Oyster Mushroom Stew, contributed by Mike Lewis

I got this recipe from Steve Brill's wonderful Wild Vegetarian Cookbook. Steve, better know as 'Wildman' Brill, is a flamboyant New York-based naturalist who makes a living showing people how to forage for wild food in woods and city parks. There's an amazing richness of uncultivated food growing all around us, but you need guidance from someone with Steve's insight and expertise to know what it is safe to harvest and to eat. I've learned more on this subject from Steve's books than I thought it was possible to know.

Oyster mushrooms are among the most abundant of wild mushrooms. They can be found throughout the year, most often on the trunks of dead trees, but if you are nervous about gathering them from the wild, they are also available in supermarkets. Living up to their name, their taste and smell is reminiscent of oysters.

This stew (which in Steve's book is called You're Not the Only Oyster Stew in the Sea), is a Vegan version of the traditional oyster stew. The quantities given here will make six generous portions.

¼ tbsp. olive oil
Small onion, diced
Stick of celery, diced
3½ cups (28 fl oz, 840 ml) water
½ cup (4 oz, 110 g) silken tofu
2 tbsp. flaxseed or corn oil
1 tsp. Vege-sal or ½ tsp. salt
2 small potatoes, cooked and diced
4 cups (11 oz, 330 g) oyster mushrooms, sliced
3 tbsp. parsley, chopped

Sauté the onions and celery in the olive oil five minutes.

Meanwhile, purée the silken tofu in a blender with the water, flaxseed oil and Vege-sal or salt.

Add the tofu to the sautéed ingredients. Add the remaining ingredients except the parsley and reduce the heat to low. Simmer for five minutes, add the parsley, and simmer another five minutes.

(Recipe for Wild Oyster Mushroom Stew (October 2004)

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I have written the following menus to help those who are beginning Vegetarianism. When first starting, most housewives do not know what to provide, and this is a source of anxiety. I occasionally meet some who have been Vegetarians a long time, but confess that they do not know how to provide a nice meal. They usually eat the plainest foods, because they know of no tasty dishes.

When visitors come, we like to provide tempting dishes for them, and show them that appetizing meals can be prepared without the carcasses of animals. I only give seven menus, that is, one for each day of the week; but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. The recipes here written give a fair idea to start with. Instead of always using butter beans, or haricot beans, as directed in one of these menus, lentils or split peas can be substituted.

I have not included macaroni cheese in these menus, because this dish is so generally known; it can be introduced into any vegetarian dinner. I have allowed three courses at the dinner, but they are really not necessary. I give them to make the menus more complete.

A substantial soup and a pudding, or a savoury with vegetables and sauce and a pudding, are sufficient for a good meal. In our own household we rarely have more than two courses, and often only one course. This article will be of assistance to all those who are wishing to try a healthful and humane diet, and to those meat eaters who wish to provide tasty meals for vegetarian friends.

For these menus and other vegetarian recipes, visit Going Veggie, a blogsite where you can leave your comments or tips to help other vegetarians, especially beginners.