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Thanks for posting. I am looking for some vegetarian recipes to use during my pregnancy!
"But those who hope in the LORD
will renew their strength.
They will soar on wings like eagles;
they will run and not grow weary,
they will walk and not be faint.ï¿½ Isaiah 40:31
I know I'm posting way after this thread was active, but your family might enjoy this if you're a slow-cooker-type.
I have an Eggplant Spaghetti Sauce recipe that I found online that's on my blog. My husband, who doesn't even like eggplant usually, has already asked that I make this again. It was great! The eggplant was "meaty" enough to appease his appetite, and healthy enough for both of us to not feel guilty about piling some extra sauce on--which was low sodium and had no oil!
"For Yesterday is but a Dream,
And To-morrow is only a Vision;
But To-day well lived
Makes every Yesterday a Dream of Happiness,
And every To-morrow a Vision of Hope.
Look well therefore to this Day! "
--From Kalidasa's "Salutation of the Dawn"
Here's a favorite of mine when tomatoes are in season in the Midwest, but actually any quality tomato will do:
Whole wheat pasta topped with the following:
Mix together fresh (garden picked if possible) diced tomatoes, fresh basil,freshly grated pepper, capers, purple onions, fresh garlic, olive oil and balsamic vinegar. Do not cook or sauté any of these ingredients. It's fast, easy and wonderful. You can top it with any freshly graded parmesan or romano cheese. Serve with a good quality Italian bread.
I didn't list quantities of these items since each depends on the number of people you are feeding. After dicing my tomatoes, I add all the the ingredients I mentioned above to "taste."
Oh, that does sound good! We like quinua. Thanks everyone.
How about quinoa? You can make it like couscous, pilaf, risotto, whatever. Here's a delicious sounding recipe I found:
Delicious Big Bowl - Quinoa Recipe
2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing
Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil (I had leftover citrus parmesan dressing, so I used that). Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4 - 6.
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I am unsure what types of things your family enjoys but here are some 'mainstream' options that you may want to consider:
* WW pizza crusts loaded with sautéed veggies and sprinklings of parm, feta or other flavorful cheese.
* WW pasta with roasted veggies and favorite sauce
* Morningstar Veggie Burgers on Ezekiel English Muffins with all the toppings of a regular beef burger (or alfalfa sprouts, avocado, roasted peppers).
* Veggie Stir-Frys
* Bean & Brown Rice Burritos spiked with chipotles, green chilis or any other kick in the pans things you might like. Do a shredded salad on the side and it completes the meal quickly.
* During the winter we love acorn squash stuffed with quinoa pilaf, pine nuts & cranberries. (Quinoa is a complete protein).
* Make a muffaletta sandwich where you cut a round of sourdough in half, scoop out some of the bread and filled with an olive, garlic, onion, balsamic, seasoned relish and top with favorite cheeses and veggies like peppers, grilled eggplant, caramelized onions, mushrooms, etc. Replace top of bread. Wrap in saran wrap and compress for a couple of hours in the frig. When ready to serve, cut into wedges & serve with baked sweet potato chips. Soooooo yummy and great for picnics too!
* Last but not least, polenta with a hearty mushroom ragu is a favorite here at our house!
GW: 150 (05/05/08)
Here is a 'meatloaf' type of vegetarian recipe that my family enjoys:
Notes: Loaf is more stable if prepared day before serving. Reheat and tip onto platter.
Serving Ideas: Garnish with Fresh Parsley and Cherry Tomatoes for a pretty presentation.
2 cups Raw cashews, Ground
1 can Veggieburger
1 large Onion, Chopped
1/4 cup Celery, Chopped
2 tablespoons Olive oil
1 cup Bread crumbs (dry)
3/4 cup Vegan Milk
2 tablespoons Cornstarch or 3 Tbsp arrowroot powder (heaping)
1 teaspoon Sea salt
1 tablespoon Bragg's Liquid Aminos
2 tablespoons Chickish Seasoning
1 tablespoon Dried parsley
1 teaspoon Poultry Seasoning
1. Combine all ingredients & mix well.
2. Pour into a large (or two small) lightly greased pans.
3. Bake at 350 degrees for 45-60 minutes or till brown on top.
4. Remove from oven and let sit 10 minutes before serving.
5. Slice into 1/2-inch thick slices.
6. Garnish & Serve.
GW: 150 (05/05/08)
Thanks everyone! I'll take any and all recipes you want to send my way. :)
I don't really have any restrictions. I don't use anything not whole grain, unless I don't have a whole grain alternative (which is rarely). I try to include some kind of protein (like beans) when we don't eat meat. Other than that, no other restrictions.
Thanks again! This is great!
Welcome to the team. I am one of the newer members as well.
I have cooked meatless meals for years (although not a vegetarian except for a year or so in college). I do have one daughter that is vegetarian. So I have compiled lots of recipes over the years.
Do you have any other guidelines you are following? (no dairy, only whole grain etc.).
I recently cut out red meat for a month and didn't miss it much. I did eat a steak over the weekend and immediately put on two pounds. I think my system has a harder time digesting all of that concentrated protein. It was amusing, that hubby hadn't even noticed that our evening meals did not include red meat! Sometimes it is all in our heads.
Some folks believe that you eat what the animal is experiencing when killed. SO the inhumane treatment of these animals lead to pain and fear, imagine all the hormones/chemicals the cows body produced while enduring this torture before slaughter. We ingest those as well.
I will be happy to send you some resources and some recipes when I hear back your requirements.
We are not vegetarians at our house, but we are noticing that we are eating less meats and much more veggies. I have cut way down on the portion of meats when preparing a meal. I make numerous soups and casseroles that contain no meats. Hubby and I are finding that this satisfies us most of the time. If we get hungry for meat, it is usually a ribeye and that is Hubby's speciality on the grill. We usually have this about once a month. That is way down from once or twice a week about a year ago.
Keep on track
Hi Ladies, give me a veggie and I will eat it. If I never had it, I'll try. I don't have a veggie recipe at the moment, but I will look up one and get back. I am going to make your recipes,
Thank-you I will be putting this page in my favorites.
The recent beef recall is horrible. I hate to see the news clip they keep playing with the cows being abused. :-( We live out in the heartland of US so we purchase beef from local farmers. THANKFUL for that!
My family enjoys this recipe:
Veggie Pot Pie - from Zaar.com
The filling for this simple two crust pie is so rich you wno't miss the meat.
* 2 crust pie dough
* 1 Tbsp. olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 2 cups milk
* 1.5 oz. pkg. white sauce mix
* 1/4 tsp. pepper
* 1-1/2 cups shredded colby cheese
* 1/4 cup grated Parmesan cheese
* 16 oz. pkg. frozen mixed vegetables, thawed and drained
* 1-1/2 cup frozen hash brown potatoes, thawed and drained
Preheat oven to 425 degrees F. Line 9" pie pan with 1 pie crust and set aside.
Heat olive oil in large skillet; add onion and bell pepper and cook and stir until crisp tender. Add milk, white sauce mix, and pepper to skillet, stirring constantly. Bring to boil, then add cheese, vegetables, and potatoes. Cook and stir until cheese is melted and vegetables are hot.
Spoon vegetable mixture into pie crust. Top with second crust; seal and flute edges. Cut slits in top crust for venting.
Bake at 425 degrees F. for 30-40 minutes until crust is deep golden brown. Let stand 15 minutes before serving. 6 servings
IT all begins with YOU..... Plant the seeds and get growing healthy!
Can't find me - I am always in the garden:
I have a veggie chili recipe I could look up if you're interested -- beans, bell peppers, onions, veggie broth, etc.
I also have an Asian inspired salad that I often used as a main dish -- snow peas, baby carrots, cabbage with a peanut/wine vinegar dressing.
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I am new to this team, so if I'm not posting this in the right place, please point me on my merry way. LOL Thanks!
Okay...I am not a vegetarian (although the recent beef recalls makes me think I should be) but I do eat vegetarian once a week. My trouble is that I am running out of good maindish recipes that my family will eat. I basically make black beans and rice, lentils and rice (mujadarah) and white beans with tomato over polenta. No tofu - no one likes it. So...if anyone here has a favorite maindish vegetarian recipe, I would love to try it. Thank yo so very much!