BakeSpace Groups & Tasty Conversations

[jmgallo]

Sure maybe that sounds easy, but honestly it's not!

My best friend is a vegetarian and not much of a cook (although she is a wonderful baker, so she's not entirely hopeless in the kitchen!). Her fiance is allergic to onions (this includes all varieties). The wedding is coming up and I'd love to put together a bunch of recipes for her, especially crock pot/slow cooker recipes, since that's her new favorite gift. Anyone have suggestions? I searched the recipes here and found a few for pizza, a brown rice casserole, and kreplach, but now I'm stumped! I put onions in everything!

Any recipes you know of would be very helpful!
Thanks,
Joanna
_________________
Joanna
www.jojobean26.blogspot.com
http://bakespace.com/?jmgallo

[ImStuffed]

no onions? that would kill me almost as much as no garlic! I don't think there's anything out there that could replace the flavor of onion and I'd imagine they'd have to be careful of other ingredients with hidden onion (like worcestershire or bbq sauce)....she'll just have to basically pick a recipe and omit the onion.

There's another member here who's allergic to onion, but I haven't seen him for a while. He'll pop in eventually...his name is Espresso Joe in case you run into him....ask him what he does. Although thtat probably doesn't help you right now.

hey...if you make lasagna and the sauce doesn't have onions in it...that would be good
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[axellf]

Joana there are quite a lot of vegetarian recipes which do not use onions, for example Spiced Barley and Corn and a couple of other which we'll share,

SPICED BARLEY & CORN

½ cup packed cilantro or flat leaf parsley sprigs
2 Tablespoons fresh ginger, chopped
3 cloves garlic, peeled
1 Tablespoon olive oil
1 green bell pepper, diced
1 cup pearled barley
1 cup vegetable broth
1 cup canned diced tomatoes
½ teaspoon ground coriander
½ teaspoon sea salt
1½ cups frozen corn kernels, thawed

1. In a blender, combine the cilantro, ginger, garlic and 3 tablespoons of water and purée.
2. In a large saucepan, heat the oil over moderate heat. Add the bell pepper and sauté for 4 minutes or until crisp-tender. Add the purée and sauté for an additional 2 minutes. Add the barley, stirring to coat.
3. Add the broth, ½ cup water, tomatoes, coriander and salt and bring to a boil. Reduce to a simmer, cover and cook for 45 minutes or until barley is tender. Remove from heat and stir in the corn. Serves 4.

Source: Reader's Digest Eat Well Cook Well Cookbook

SPICY SZECHUAN EGGPLANT
1½ pounds Eggplant, peeled and cut into 3 inch strips
1 cup Chinese wood ear fungus or shiitake or other mushrooms, soaked and sliced into strips
Canola oil cooking spray

Garlic Sauce
¼ cup soy sauce
1 tablespoon honey
1 tablespoon white vinegar
1 tablespoon cornstarch
2 red chili peppers, minced
2 slices fresh ginger, minced
2 cloves garlic, minced

Mix all sauce ingredients and set aside

Spray large skillet with cooking spray. Sauté eggplant over medium heat until golden brown, about 5 minutes. Combine sauce with eggplant and mushrooms. Cook for 1 minute. Serve over brown basmati rice.

TOMATO, WHITE BEAN & SPINACH PASTA
1 teaspoon olive oil
¼ cup garlic, coarsley minced
¼ cup fresh basil leaves, chopped
1 15 ounce can diced tomatoes
1 cup white beans such as Great Northern or Cannellini, cooked
1 cup spinach leaves, washed and finely shredded
1 teaspoon black pepper
½ teaspoon sea salt
1 pkg. Whole grain penne or mostaccioli pasta

1. In a large non-stick saucepan over medium heat add olive oil, garlic, basil and pepper. Cook about 2 minutes, stirring to make sure garlic doesn't overcook.
2. Add tomatoes. Cover and bring to a boil, reduce heat and simmer for 8 to 10 minutes. Add beans and cook for an additional 2 minutes. Add 1 or 2 tablespoons vegetable broth or white wine if sauce is too thick.
3.Cook the pasta al denté according to directions, drain. Immediately toss pasta with tomato-bean sauce and spinach.

TOFU STIR FRY
3 cubes chicken-flavored bouillon cubes
1½ cup water
3/4 cup dry sherry
3 Tablespoons cornstarch
4 Tablespoons Vegetarian stir fry sauce
5 Tablespoons soy sauce
3 teaspoons fresh ginger, minced
3 cups carrots, sliced
9 cups broccoli, cut into bite size pieces
18 ounces firm tofu, cut into 1 inch cubes
3 Tablespoons sesame seeds, toasted
Chinese parsley

1. Dissolve bouillon cubes in 1½ cups of water. Add sherry, cornstarch, soy sauce and stir fry sauce. Set aside.
2. Water sauté garlic and ginger for 2 minutes. Add carrots and cook for 5 to 6 minutes, then add broccoli and cook until tender.
3. Push vegetables to the side and stir in sauce until it thickens. Add and cook tofu for 3 minutes sitrring constantly. Place in serving platter and garnish with Chinese parsley and sesame seeds. Serve over brown basmati rice.

Source of the last three recipes: Dr Shintani's Hawaii Diet Cookbook.

Hope you friend will enjoy these recipes.

Have a Super Day!

Aloha ke Akua,
Axel & Kathie

http://bakespace.com/?axellf

"Support our Troops,
Remember our Veterans!"

[jmgallo]

Thanks so much for those recipes, Axel! I'll definitely include them. I did find a few things onlne, but the problem is I've never made them and I hate passing on recipes without at least a good word from someone. Yours will be a big help!
_________________
Joanna
www.jojobean26.blogspot.com
http://bakespace.com/?jmgallo

[axellf]

If you need more recipes just let us know.

Have a Super Day!

Aloha ke Akua,
Axel & Kathie

http://bakespace.com/?axellf