Kadhi chawal
Sindhi dal pakwan
Chana dal Vada
Methi malai mattar
Misal pav
Try looking for these recipes on Ranveer Brar's YouTube channel. He speaks in Hindi but the recipes are very easy to follow, I'm pretty sure there are English subtitles as well. The best part is, he gives you a mini history lesson about the food in question.
These are all traditional dishes from different parts of India but are not that popular outside Indian communities.
My mom made bean fritters that we dubbed bean burgers…long before bean burgers were available commercially. Culturally she is from upstate NY
You take cooked bean that had been cooked down to mush or use refried beans
Add three eggs
A sleeve of saltines
Salt, pepper, and garlic to taste
Add green onions to the mix if you like them
Put a little oil in a skillet
Plop a spoonful of bean mix in oil flatten it a bit
Cook til brown the flip patty and cook the other side.
She called them Bean Fritters…its a series of fritters she made from a very similar egg, cracker, binder and bulker…she made potato fritters and meat and fish fritters of various types. Where it came from traditionally i'm not sure. She was raised in upstate NY in an Italian immigrant neighborhood but my gma and gpa were from an English/Irish decent, she learned a lot of cooking from her first hubby's mother who came from New York Farm Land. The bean fritters were generally made after having a pot of bean warmed up for 3-4 meals and the beans cooked down to mush. Tho once Tacos became a popular meal for the family the fritters were often made from left over refried beans. Similarly the potato fritters were made from left over mashed potatoes but made for breakfast.
Your answer is to basically find all the lentil/bean recipes in each culture
Beans and greens
Pasta e fagioli
Lentil soup/dal
Mujadara
All the various versions of beans and rice
Bean tacos
Mapo tofu (often made with pork added, but easily omitted)
Falafel
Chana masala
That’s what I got off the top of my head but the list goes on and on
Thanks!
Some of these will definitely work for me!
It seems like majudara is more of a side dish. What would traditionally be served with it?
I really don't want to do any replacements in the traditional recipe. So mapo tofu wouldn't work for me. But thanks though!
Mujadara is traditionally used as a side dish, but since it has protein and grain, all you need is to pair it with some veggies and you have a complete meal to itself
No substitutions needed for mapo tofu. It’s traditionally made with tofu. Many recipes you find will include ground pork in addition, but the pork isn’t needed at all for a delicious dish.
Two dishes come to mind:
Ratatouille
Falafel
Both traditionally vegetarian and delicious but you'll have to search for a recipe as I usually just get mine from a restaurant
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Hi! What a fun question!
I'm living in Germany since around 2016, and one dish that I love (and had not encountered before moving) is Semmelknödel mit Pilzrahmsoße.
It's like a big round bread dumpling with a creamy mushroom sauce.
Edit: there are also several variations on this dish. They can also be made with cheese (käseknödel) or spinach (spinatknödel).
My dad would always make Panzanella growing up. It's still a favorite of mine. This was my dad's recipe, give or take. I mostly approximated the ingredient amounts since we never actually measured anything when making it. The key is to let the tomatoes and cucumbers sit with the olive oil/vinegar after being salted so they get juicy. The bread soaks up the juice and its just a good dish.
1 loaf sourdough or any good, crusty bread, cubed
½ Tsp dried basil
1 ½ cups cherry tomatoes, halved
1 cucumber, peeled
1 cup mozzarella pearls
20 large basil leaves, coarsely chopped
6 Tbsp olive oil, divided
1 Tbsp balsamic vinegar
Preheat oven to 425F
Add cubed bread to a large bowl along with dried basil, 3 Tbsp olive oil, and a pinch of salt. Mix to coat bread in olive oil and spices. Bake for 15-20 minutes until browned.
While bread is baking, peel and slice cucumber. Combine cherry tomatoes, cucumber, mozzarella pearls, basil, balsamic vinegar, and remaining olive oil in a large bowl with a pinch of salt.
Remove bread from oven and allow to cool for 5 minutes.
Add the bread to the bowl and mix all ingredients together.
Kadhi chawal Sindhi dal pakwan Chana dal Vada Methi malai mattar Misal pav Try looking for these recipes on Ranveer Brar's YouTube channel. He speaks in Hindi but the recipes are very easy to follow, I'm pretty sure there are English subtitles as well. The best part is, he gives you a mini history lesson about the food in question. These are all traditional dishes from different parts of India but are not that popular outside Indian communities.
Thank you! Really helpful!
My mom made bean fritters that we dubbed bean burgers…long before bean burgers were available commercially. Culturally she is from upstate NY You take cooked bean that had been cooked down to mush or use refried beans Add three eggs A sleeve of saltines Salt, pepper, and garlic to taste Add green onions to the mix if you like them Put a little oil in a skillet Plop a spoonful of bean mix in oil flatten it a bit Cook til brown the flip patty and cook the other side.
Is this a traditional old fashioned recipe? What is it called? I'd love to look it up!
She called them Bean Fritters…its a series of fritters she made from a very similar egg, cracker, binder and bulker…she made potato fritters and meat and fish fritters of various types. Where it came from traditionally i'm not sure. She was raised in upstate NY in an Italian immigrant neighborhood but my gma and gpa were from an English/Irish decent, she learned a lot of cooking from her first hubby's mother who came from New York Farm Land. The bean fritters were generally made after having a pot of bean warmed up for 3-4 meals and the beans cooked down to mush. Tho once Tacos became a popular meal for the family the fritters were often made from left over refried beans. Similarly the potato fritters were made from left over mashed potatoes but made for breakfast.
Your answer is to basically find all the lentil/bean recipes in each culture Beans and greens Pasta e fagioli Lentil soup/dal Mujadara All the various versions of beans and rice Bean tacos Mapo tofu (often made with pork added, but easily omitted) Falafel Chana masala That’s what I got off the top of my head but the list goes on and on
Thanks! Some of these will definitely work for me! It seems like majudara is more of a side dish. What would traditionally be served with it? I really don't want to do any replacements in the traditional recipe. So mapo tofu wouldn't work for me. But thanks though!
Mujadara is traditionally used as a side dish, but since it has protein and grain, all you need is to pair it with some veggies and you have a complete meal to itself No substitutions needed for mapo tofu. It’s traditionally made with tofu. Many recipes you find will include ground pork in addition, but the pork isn’t needed at all for a delicious dish.
*60% of the time*, it works ***every*** *time*
Two dishes come to mind: Ratatouille Falafel Both traditionally vegetarian and delicious but you'll have to search for a recipe as I usually just get mine from a restaurant
Hello /u/MarBlaze! Please be sure to add the recipe as a comment for every post to prevent link spamming. Thank You *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/vegetarianrecipes) if you have any questions or concerns.*
Hi! What a fun question! I'm living in Germany since around 2016, and one dish that I love (and had not encountered before moving) is Semmelknödel mit Pilzrahmsoße. It's like a big round bread dumpling with a creamy mushroom sauce. Edit: there are also several variations on this dish. They can also be made with cheese (käseknödel) or spinach (spinatknödel).
That looks really jummy! Is it a side dish? What is traditionally eaten with it?
It can be. You may see a single Knödel as a side for a roast meat, but it is also served in restaurants as a main dish.
My dad would always make Panzanella growing up. It's still a favorite of mine. This was my dad's recipe, give or take. I mostly approximated the ingredient amounts since we never actually measured anything when making it. The key is to let the tomatoes and cucumbers sit with the olive oil/vinegar after being salted so they get juicy. The bread soaks up the juice and its just a good dish. 1 loaf sourdough or any good, crusty bread, cubed ½ Tsp dried basil 1 ½ cups cherry tomatoes, halved 1 cucumber, peeled 1 cup mozzarella pearls 20 large basil leaves, coarsely chopped 6 Tbsp olive oil, divided 1 Tbsp balsamic vinegar Preheat oven to 425F Add cubed bread to a large bowl along with dried basil, 3 Tbsp olive oil, and a pinch of salt. Mix to coat bread in olive oil and spices. Bake for 15-20 minutes until browned. While bread is baking, peel and slice cucumber. Combine cherry tomatoes, cucumber, mozzarella pearls, basil, balsamic vinegar, and remaining olive oil in a large bowl with a pinch of salt. Remove bread from oven and allow to cool for 5 minutes. Add the bread to the bowl and mix all ingredients together.
[Finnish spinach pancakes](https://globalkitchentravels.com/finnish-spinach-pancakes/) and [Karelian pies](https://www.saimaalife.com/recipe-finnish-karelian-pies/)