Veggie Courses in the South or interesting recipies?

Question

Hi. Does anyone know of a good Veggie cookery course or recipies

Answer 1

I've been a veggie for years and have hunders of great recipes but it depends what sort of thing you're looking for really.

You're first stop should be the vegetarian society as they have loads of recipes and info on their site.

http://www.vegsoc.org/health/

Answer 2

Fried Eggplant

1 large eggplant
salt and pepper, to taste
1/4 cup all-purpose flour
1 egg
2 tablespoons milk or water
1/4 cup fine dry bread crumbs
oil, for deep frying


Directions:

Beat egg and milk together. Peel eggplant and cut into sticks about 1/4-inch thick. Sprinkle with salt and pepper, then roll in flour. Dip in egg and milk mixture; roll in crumbs.

Deep fry (about 380 degrees) until golden brown. Drain on paper towels and serve immediately.

This recipe for Deep-Fried Eggplant serves/makes 6

Fried Okra

1 lb young Okra pods
1/2 cup cornmeal
1 tbsp Salt.
2 pints ice water
oil for frying
salt and pepper for seasoning, to taste
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately 1/4 inch rounds.
Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.

Cover the pods with the iced water, making sure that all the slices are under water.
Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.

Remove the bowl from the refrigerator and drain off the salt water.
Season the cornmeal with the salt and pepper

Place the sliced Okra together with the seasoned cornmeal in a large plastic bag and shake until the Okra is well coated with the cornmeal.

Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the Okra in the pan and fry until crisp and brown.

Remove the Okra from the oil, using a slotted spoon and drain on paper towels.

Serve hot as a side dish

Answer 3

paula deen recipe made and it was good

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.


House Seasoning:
1 cup salt
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(10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.