hm, don't you usually do it with bacon?
Although that sounds like a great idea, it definitely wouldn't be kosher regardless of what else was on the table.
I should make some Lasagna next weekend, nice idea.
http://en.wikipedia.org/wiki/Melanzane_alla_parmigiana is a nice meatless dish. I do not fry the egg plant, though. While waiting for the oven to heat up, I slice the eggplant, put salt on each side and let the salt pull out the water, for about 20 minutes. Then I remove the salt and water, apply some olive oil and let the slices bake for another 20 minutes.
After that, I layer them: 1. egg plant 2. mozzarella 3. tomato sauce. Repeat until everything is used up, cover with parmesan, put into oven again until parmesan turns brownish. I have the recipe at home, can post it on request.
crumbles are your friends... unless you keep chalav yisrael.
morningstar farms crumbles...
soy pellets which can easily replace ground beef in recipes, and have a texture and flavor that is almost, but not entirely, unlike meat.
But their products overall taste really good, and in my meat-deprived youth, I lived on Morningstar Farms... - keeping Kosher in Lawton, Oklahoma wasn't always easy...
We'd get chicken, salami, hot dogs, and fish. Nothing else that came from a dead animal unless my mom trecked out Dallas (4 hours each way)
I've found that vegetable replacements for beef cause me to potentially clear a room via anal vapours.
Mon Jan 27 2014 10:25:28 EST from zooer @ UncensoredDoes the eggplant absorb the oil? When you fry eggplant is soaks up a lot of that oil.
I only brush the eggplant lightly and because some of the water was absorbed earlier, it absorbs all of the oil during the 20 minutes in the oven. If you place it carefully into the oven, without burning it, they will dry up nicely. You get an almost papery/cardboard like consistency, but in a good way.
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/feb/20/how-to-cook-the-perfect-aubergine-parmigiana This is a lengthy article, covering all the ways of skinning the cat. The skinned cat in their pictures looks... not so tasty...
I use the following method, found here: http://noplainvanillakitchen.blogspot.de/2013/07/parmigiana-di-melanzane-italienischer.html
Parmigiana di melanzane
serves 4 personsfor the Eggplant:
800 g Eggplant (about 2 large Eggplants or 3-4 small)3 spoons (Olive-)Oilsaltpepperfor the Sauce:800 g cut tomatos (tinned or alternatively 1 kg fresh ones. If you use fresh ones, peal them by puring boiling water over them, I guess you know what to do)1 large onion2 bits of garlic
1 Spoon (olive-)oil
a few leaves of basil(+ some for decoration)
300 g Mozzarella
60 g Parmesan
maybe some breadWash eggplant, cut into discs about 7mm thick. Pour salt on both sides, put aside for 20 minutes. (This was once done in order to remove the bitterness. Bitterness was breed out of the eggplant, but eggplant eats salt as if there was no tomorrow. So in order to not suffer from an annoying legumes taste, I still salt eggplant generously. It also drains them, so the baking in the oven will be faster.) Heat up the oven to 200° C, maybe continue with the sauce. After twenty minutes, wipe off the water and salt from the eggplant. Brush lightly with oil from both sides, put into oven for yet another 20 minutes. Slow food anyone?The Sauce: Peel onion and garlic, cut onion into small pieces, fry in oil (in a pan). When they become "glassy", add onion for a short fry and then add tomato pieces. Let it cook for about 20 minutes, so it loses lots of water. Add cut up basil, salt, pepper and a little bit of sugar.Cut mozarella into slices, grind parmesan.Take eggplant out of the oven after 20 minutes. They should not be brown, just "dry" and you will see pores. like a sponge.Get a casserole, put in one layer of eggplant, one layer of mozarella, one layer of saue. Repeat, cover with parmesan. Turn heat to 225° C, put in casserole. Let it bake for 10-20 minutes, until the cheese has melted. Don't let it burn.
I think I am tofu intolerant. I don't mind it, it has the taste of whatever it is mixed with. I am not grossed
out by it, it just... doesn't like me.
I think crumbles are a tofu product.
soybean, yes. not specifically tofu.
My favourite meat replacement is Qorn: http://en.wikipedia.org/wiki/Qorn
It has about the density and texture of chicken. Its taste is rather good, not too shallow and not to intense. Comes in a variety of forms, I prefer the larger chunks. It can replace chicken in almost every dish, but they also have a ground meat variety which is nice for bolognese or chili sin carne.
Sadly, it is hard to get in germany, since the vegetarians here are almost all ecological/organic food nazis which do not go well with a mass produced product like Qorn, especially since it uses lots of eggs in production. As I read, they changed to free-range eggs, but still you wont find it here in the dedicated organic/fairtrade stores. The scandinavians seem to care less, it is available in almost every large supermarket.
friend is vegetarian while in that house. We often discuss how vegetarians try to convince you something is
just like meat when it isn't. There are a lot of vegetarian dishes I like and enjoy but I don't like being told
it is just like meat when it isn't.
I used to make the crumbles with tomato sauce and put it on spaghetti, with enough sauce it passed for some sort
meat like substance.
Must be that processed soybeans that go right through me.
To me, there are two problems with meat replacements: 1. Structure and 2. Taste. Structure is hard to achieve because animal protein has larger/longer fibers, so the whole thing feels different. Taste is even more difficult, since the fats are hard to imitate and I have yet to come across the right umaminess.
In general, I am ok with the stuff as long as it is interesting and does not taste utterly disgusting. But I have never met a vegetarian that tried to convince me something was "just like meat". Qorn comes close to dry chicken, but thats all. Our asian store sells mock duck and chicken made of wheat, which has a nice structure but a strange taste. You need to drown it in some sauce.
Oh, if you expect it to replace meat, you're gonna have a bad time.
Morningstar Farms stuff, though, tastes pretty good and has enough protein that you feel like you've eaten a real meal, where I rarely feel like just vegetables and grains are a real meal.
The stuff is spiced really well. There's nothing as good locally :(
Jan 27 2014 5:20pm from fleeb @uncnsrd
I've found that vegetable replacements for beef cause me to
potentially clear a room via anal vapours.
I was just going to say "I don't digest soy" but you said it much better.