Tried and true vegetarian "stuffing"
eld6161
4 years ago
last modified: 4 years ago
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LOOKING for: Stuffed Beef Tenderloin - Tried and True
Comments (3)I have made this many times and it's a good special occasion dish. ROASTED SURF ÂNÂ TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcherÂs twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesnÂt go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated....See MoreTried and true vegan menu?
Comments (12)Side dishes for vegan are pretty simple as they are usually plant products. Vegans, as opposed to vegetarians, are typically not ok with any animal product including cheese, milk, butter and even honey. Look for things like Trader Joe's quick cooking farro or harvest grain blends. You can always do oven roasted veggies of any sort with olive oil or peanut oil, salt and pepper and whatever spices or herbs you'd like. Tossed salads are great with any veggie you want, some seeds or nuts for interest and a vinaigrette dressing is perfect. (Lately I've been into dried cranberries and walnuts on my salad. Delish.) (Recipes from Lean, Luscious and Meatless) You could make Chick Peas Italiano. It's tasty...don't let the name stop you...and filling and you won't miss the meat. 1 Tb + 1 tsp veg oil 1 1/2 c. onions in large chunks 1 1/2 c chopped green pepper in large chunks 2 cloves garlic minced 1 1-lb can of chick peas rinsed and drained 1 1-lb can of tomatoes undrained and chopped 1 8oz can tomato sauce 1 ts dried oregano 1 ts dried basil Heat oil in large nonstick skillet over med heat. Add onion, pepper and garlic. Cook about 10-15 min until onion is lightly browned. Add remaining ingredients, mixing well. Cover and reduce heat to low and simmer about 20 min. Serve over noodles or rice. I usually add a splash of tabasco sauce for a little heat. I've also added mushrooms and/or spinach for a little more body and flavor. ============= I've also enjoyed Mexican Pot Pie Filling: 1 Tbs veg oil 2 cloves minced garlic 1 c chopped onion 1 c chopped green pepper 1/2 c thinly sliced celery 1/2 c thinly sliced carrots 1 10oz pkg frozen corn, slightly thawed 2 c canned kidney beans, rinsed and drained 1 1/2 ts ground cumin 1 1/2 ts chili powder 2 8oz cans tomato sauce 1 Tbs cornstarch Corn bread crust: 3/4 c + 2 Tbs corn meal (4 1/2 oz) 1/2 c + 2 Tbs whole wheat flour 1 ts baking powder 1 c water 1 Tbs + 1 tsp veg oil 1 4oz can green chilies, drained Prepare filling: Preheat oven at 350. Lightly oil or spray 9x13 baking pan. Heat 1 Tbs of veg oil in large nonstick skillet over med heat. Add garlic, onion, green pepper, celery, carrots and corn. Cover and cook until vegs are tender, 10-15 min. Stir occasionally and add a few Tbs of water if needed. Add remaining filling ingredients, stirring the cornstarch into the tomato sauce before adding. Bring to a boil and then spoon into prepared pan. Prepare crust: In a small bowl, combine cornmeal, flour and baking powder, mixing well. Combine water, oil and chillies and then stir into dry ingredients, mixing just til moistened. Drop by tablespoons onto filling and spread evenly with back of spoon. Bake, uncovered 30 min....See MoreTried and true recipe for vegetarian chile
Comments (17)Chi, at some point I would like to talk to you about your recipes. Yours looks a bit intimidating to me, using dried beans etc. I am always looking for really good vegetarian casserole recipes. Back in the day, I worked in a camp in upstate NY. On days off I went to Woodstock where there was an amazing vegetarian shop/restaurant. They made a different casserole each week. Lots of grains. They always served up as a nice square piece. (not sloppy, dished out with a spoon) Sometimes they served a sauce on the side. If you have any recipes like these, can you share?...See MoreShout out: Chi (and all) recipe for vegetarian stuffing
Comments (10)Hi Eld! My absolute favorite stuffing recipe is actually a Pioneer Woman recipe. It's so simple but so good. The only change required is swapping out the chicken broth for veggie broth. This makes a large pan of it. I often double it at Thanksgiving so that I have plenty of leftovers as it's by far my favorite dish. https://thepioneerwoman.com/cooking/stuffing_dressing_my_favorite_thanksgiving_food/ On the topic of veggie broth, I wanted to share my favorites because the broth plays such an important role in this stuffing (and other veggie dishes). These are my favorites - I either do Better than Boullion for the whole recipe, or mix in some of the Rapunzel (haven't done a full recipe with it yet). These can be a little hard to find but I have found them at Whole Foods, Sprouts, sometimes regular stores or Amazon. I think they are far superior to the regular veggie broths in the grocery which can be so sweet. They are a little more expensive but you only need a little bit for each so each jar/box lasts a long time. https://www.betterthanbouillon.com/products/no-chicken-base/ https://www.amazon.com/Rapunzel-Vegetable-Bouillon-Herbs-Count/dp/B001E5DZJ8 (can usually find individual boxes on the store)...See Moreeld6161
4 years agoeld6161
4 years agoChi
4 years agoChi
4 years agobiondanonima (Zone 7a Hudson Valley)
4 years ago
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