Vegetarian recipes thread

13 years ago

I am making more and more meals that don't include meat, or contain just a little meat. I have a couple of sites bookmarked, but please post your best T&T vegetarian recipes here. I need ideas and recipes, especially nutritionally-balanced recipes. I do side dishes but I don't have main dish recipes - but post 'em all. And if you know of good veg food blogs with lots of pictures, post those links too. Thank you!

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Comments (13)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
last modified: 9 years ago
Jojoco also complained that there have been too many meat dishes posted.

I will be posting more veggie dishes in the coming weeks, I hope. :-)

dcarch
jimster
13 years ago
last modified: 9 years ago
OK. You asked for it. The blog linked below should keep you busy for a while.

Important note: Be sure to click "Read the rest of this entry" when appropriate. Most entries are several screens long and recipes come later in the entries.

Jim

Here is a link that might be useful: A Mad Tea Party
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Vegetarian Recipes for People that Don't Like Veggies
Q
Comments (12)
Here are some more vegetarian recipes that I compiled some years ago. I didn't compare the ingredients with your dislikes Bobby but you may want to have a look at these: RECIPE: Vegetarian Recipes from Spain Posted by Canarybird (My Page) on Mon, Oct 4, 04 at 8:01 Garlic Soup (Sopa de Ajo) ------------------------------- A garlic soup recipe from the Island of Mallorca. Ingredients: 9 oz (250 grams approx) *shaved dry brown bread 6 garlic cloves 6 fine stalks spring onions 1 small cabbage 2 medium size ripe tomatoes fresh Italian parsley 1/2 cup good quality olive oil 1 teaspoon red sweet pimento powder (paprika) salt water * Note: this refers to a type of local bread often used in soups (sopas) as a way of using up stale bread. It's a round, flat and heavy tan-coloured dense country bread loaf which is sliced crosswise paper thin, the cut pieces having a half-moon shape and being as thin as a slice of salami. (An electric meat slicer does the job well if you can find a heavy loaf of brown country bread.) Method: Heat the oil in an open, shallow casserole dish and add the peeled garlic cloves; remove them when browned and set aside. Add the finely chopped spring onions to the oil and when lightly golden add the finely chopped cabbage. Stir fry together then add the pimiento powder and enough water to cover all. Mash the browned garlic cloves in a mortar and pestle, add a little water to dilute the paste then add to the casserole. Season with salt and cook until tender at a low heat on the stove top. Then add the bread slices, scooping up the cabbage mixture and piling it on top of the bread to sink it down. Let return to a boil and remove from the stove. This soup is usually brought to the table and served out of the same casserole. I don't have a photo of the finished product but I do have my Mallorquin clay casserole which is what is normally used. (photo of dish with another recipe in it) I brought mine from Mallorca 20 years ago and whatever comes out of it tastes wonderful. It works equally well in the oven or on an open gas flame. Baked Lettuce & Cheese (Lechuga al Queso) ----------------------------------------------------- For 2 persons: 2 heads of lettuce 4 TBS butter 4 TBSP grated cheese salt, white pepper and water 1) Remove damaged outer leaves from lettuce, wash and put in saucepan in boiling salted water. Cook 10 minutes. 2) Remove from pan and rinse under cold water. Drain. 3) Cut each lettuce in two lengthwise, fold the pieces in half and place them in a buttered baking dish. Sprinkle with pepper and cheese and dot with the rest of the butter. 4) Put the dish in the oven for about 5 minutes and serve the dish at the table. Source: 'Cocina Balear' - Ana Maria Calera Spanish Poor Man's Style Potato Casserole -( Patatas a Lo Pobre) ------------------------------------------------------------------------------- Serves 5 as a side dish: 2 lbs potatoes 1 onion 1 small green pepper 1 small tomato, sliced 1/3 cup olive oil 2 cloves garlic, chopped 2 TBSP chopped parsley 1 bay leaf 1/4 teasp thyme 1/4 teasp sweet paprika (or saffron) 1/4 cup white wine 1/4 cup water salt & pepper 1) Peel potatoes and slice fairly thinly. Peel and slice onions. Cut peppers in strips. 2) Pour a little of the oil into the bottom of a flame-proof earthenware casserole or oven-safe pan. Arrange alternating layers of potatoes, onions, green peppers and tomato slices, sprinkling each layer with some of the chopped garlic and parsley. 3) Break the bay leaf into pieces and tuck them among the potatoes with the thyme. Sprinkle with the paprika and pour over the remaining oil. 4) Place the casserole on a medium heat just until potatoes start to sizzle. Add the wine and water. Season with salt & pepper. 5) When the liquid comes to a boil, cover the casserole and put in a medium oven (350F/180C) until potatoes are tender, about 45 minutes. Let the casserole rest 10 minutes before serving. Adapted from: 'Tapas and More Great Dishes from Spain' - Janet Mendel Fresh Garden Peas with Lettuce -------------------------------------- 1 large onion, sliced 1 young lettuce, broken into largish pieces 1/2 lb fresh peas butter sugar - about 1 TBSP salt & pepper 1) SautÃ© a large sliced onion in a little butter, then transfer to a large saucepan, add lettuce and shelled peas. 2) Add a little more butter, salt & pepper to taste and the sugar. Mix well and add a little water. Bring to the boil and then simmer very slowly with lid on, until peas are tender, about seven minutes. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 Danish Style Cauliflower and Cheese Sauce ---------------------------------------------------- 1 large white cauliflower 1 TBSP butter 1 TBSP flour 2 cups milk 2 egg yolks 1 cup grated cheese sugar, salt breadcrumbs 1) Boil the cauliflower until nearly tender. Drain and place in a baking dish. 2) Make a white sauce with the butter, flour and milk. Stir in the egg yolks and then the grated cheese. Season with sugar and salt. 3) Separate the cauliflower into pieces and pour over the sauce. Sprinkle with breadcrumbs, dabs of butter and place in hot oven. Bake until golden brown and serve. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 Curried Potato Salad ------------------------- 6 large potatoes 1 cup tart French dressing 4 hard boiled eggs chopped onion chopped celery chopped green pepper salt heaping TBSP curry powder 1) Boil potatoes in their jackets. When cool enough to handle, remove skins and slice potatoes into large bowl. 2) While still warm, coat slices with French dressing which has been mixed with the curry powder, and leave to penetrate while the potatoes are cooling down. Then add other ingredients and mix them in lightly taking care not to disturb the shape of the potatoes. 4) Crisp in the refrigerator before serving. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 ********************** I was never sure if this really originated in Cuba. But it's a very simple dish which I used to see in Mallorca in small family restaurants and still see today on restaurant menus. I also made it when my girls were small. For three people: 3 ripe bananas 3 eggs rice - three servings tomato sauce or purÃ© - about 1 cup S & P oil or butter 1) Boil the rice until tender in salted water. Drain. 2) Split the bananas lengthwise and sautÃ© gently in butter or oil. 3) Heat the tomato sauce. 4) Fry the eggs in butter or oil keeping yolks runny. 5) Arrange the rice in the centre of each plate, with a banana half on each side, cover the rice with an egg and pour sauce over top. Add salt & pepper. Poached eggs instead of fried are also good. ************************ This is one of those 'survival'-type dishes - it is now served in some of the top restaurants of the Balearic Islands. It's so easy to make as well. Vegetable & Bread Stew from Mallorca - This is a much loved hearty meatless peasant dish from the Balearic island of Mallorca. Although called 'sopas' or soup, it is actually a stew-like combination of available winter vegetables such as chard, cabbage and cauliflower cooked in water, oil, garlic, paprika and salt, which is then poured over thinly-shaven slices of dry salt-free country bread - called sopas - which are a day or two old. These thin bread slices are available in nearly every corner 'colmado' - as the small neighbourhood grocery stores are called. Those who have grown up with sopas Mallorquinas on the table will probably always look forward to having it again, and again. You can prepare this dish and have it ready in less than an hour. Ingredients for 4 persons: 1/2 lb (200 grams) of thinly shaven slices of country bread (Website showing photos of loaf). A dense country-style bread is needed for this and it should be stale, dry and sliced paper thin. - about 8 young leaves & stems - roughly chopped small cabbage - Chinese cabbage if possible - roughly chopped 1 onion cut in julienne handful of - roughly chopped - (quantity as in foto) cauliflower - a few florets broken in pieces 1 ripe tomato, peeled and diced 2 teasp sweet paprika powder 4 TBS olive oil 2 green peppers - cut in large dice 2 - 2 1/2 cups water optional: chicken stock cube salt fresh ground black pepper 4 cloves of garlic, peeled and crushed 1) Put the oil in a shallow flame-proof earthenware or ceramic casserole (eg Corning Ware or similar). When oil is hot, add the onion, green pepper and garlic. Saute without browning. 2) Add the tomato and the large diced vegetables. Sweat the vegetables and blend in the paprika powder. Season with salt & fresh ground pepper. 3) Add the water and let simmer gently for about 15 - 20 minutes, then taste to check seasoning. (Note: After pouring in the water I added a Knorr chicken stock cube, broken up and scattered over top.) 4) Once vegetables are tender, turn off stove, remove them from the pot with a slotted spoon and transfer them to a warm bowl, leaving the broth in the casserole dish. There should be about an inch of broth. 5) Arrange the thin shaven slices of dry bread over the bottom of the casserole dish so the broth is totally absorbed, and put the vegetables back in the casserole on top of the bread. Let rest for at least 15 minutes before serving at the table. 6) Serve at the table in the same earthenware casserole dish. NOTES: The bread used in this recipe is typical to Mallorca and is a simple bread made of unbleached partially whole wheat flour, water and yeast. It is therefore dense and able to absorb the broth without becoming mushy. There are many variations of 'sopas mallorquinas' as the ingredients depend on what is available in the garden at the time. However those listed above are the main ones used and will give the true flavour of this dish. SharonCb
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RECIPE: Organic or Vegetarian would live healthier?
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Comments (12)
DH was veg long before I met him. Imagine my surprize when he rejected every veg meal in my repertoire! He doesn't eat dairy - except some fat free! Well, it is eight years next month that we have been married. I like much of his food just fine. But I gained about 85 lbs on it (plus my junk food - anything with salt or chocolate). So now I am eating low carb, low fat meat (8 oz a day) and all the veggies I want. He has not minded me cooking my food. He has never bullied me, suggested I not eat something, or even rolled his eyes at my food choices. He sits and watches me eat my diet food four days a week and eat sweets part of the other three. I think I surprize him when I still manage to lose something at the end of the week! But now I am back down 85 lbs and need to lose 50 or 60 more. I will do it slowly. What makes it work is respect. Bill does not preach, he is very quiet about his food choices. At home he would never have white bread (or even wheat pasta) and today at a gathering of old college friends, he really had to eat a white bread cheese sandwich and sour cream dip or starve, as he did not bring anything with him and he did not want to "embarrass" the hosts by bringing his own lunchmeats (soy, of course). We discussed whether the hosts would feel worse that he brought his own food to lunch, or watching him eat nothing but blue corn chips and salad and spinach dip. He opted for the suffering in silence with the munchies (thank goodness there was no bacon in the dip!). If someone asks him why he has chosen to be mostly vegan (my cheesecake and my friend's apple pie with butter are the exceptions) he will say that it is both health and philosophy. His dad had open heart surgery for clogged arteries and Bill also belieives that if we all ate veg, we could feed the world many times over. But he never preaches or engages in someone's attempt to argue. He is happy and healthy. When he is in a social setting he will eat the best he can there, but never cross over to eating meat (just some dairy). He brings an entre' to some family gatherings, or we make veg versions of some main dishes for him. He would never expect hosts to go out of their way to make sure he can eat, as these are his own choices, not theirs. And he'll sit and watch me eat something totally bad for me without a word. He knows that I know better. He knows that harping on me will not help me do better, only hurt our relationship. He really is a saint! Give your kids the food you want them to have. Know that once they are out of your sight they will try to eat like their friends, as being a kid means that different is BAD. DH will not give up his favorite foods, but will get good food from you at home. You are greatly influencing their diet and their tastes. Your good food will register with them at some level and they may make better choices because you have helped them cultivate a taste for good food. That is the only thing we can really do for our families, give them a good base to start from. Negativitiy is probably as toxic to them as some of the pesticides you are trying to help them avoid. What happens outside of your sight is their business. Don't argue about it, it only makes it a bigger issue. You can best teach by example and by teaching them to appreciate your good choices at home.
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Shout out: Chi (and all) recipe for vegetarian stuffing
Q
Comments (10)
Eld6161, My chicken broth, that I make, could very easily be made vegetarian, just omit the chicken. You want celery, carrot, onion, garlic, and parsley. I save and freeze the scraps from other meals, but you could just use the whole vegetables. Cover with a good amount of water and simmer for an hour or so uncovered until it reduces. Strain through a sieve and freeze in 1/2, 1, and 2 cups containers. This makes a very mild broth. My dressing is a cornbread and stale sandwich bread dressing. If you want it, I will post. I use oysters, but have left out for grandson who is allergic. Use rice milk for moisture. Some vegetarians do eat fish and some don't. Like others said, by the time you use enough poultry seasoning, extra thyme, rosemary, and sage, that is what you taste. I would probably add some of the stronger mushrooms. What is the one everyone grills whole?
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Shout out: Chi (and all) recipe for vegetarian stuffing
Q
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)
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jimster
13 years ago
last modified: 9 years ago
Or perhaps this is more like what you are looking for. I've made this a few times without a recipe. I grabbed this from somewhere just in case someone asked for a recipe. It's very much like what I made.

Swiss Chard Tart - Pasticcio di Bietole al Forno

Ingredients
2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
3 large eggs
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 cup bread crumbs

Directions
Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.
Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

Jim
annie1992
13 years ago
last modified: 9 years ago
Amanda was a vegetarian for years, and I like quite a few of the things I made for her. I like nearly anything with beans, like this salad from Cooking Light:

Cooking Light Black Bean and Corn Salad

1/4 cup balsamic vinegar

1/4 cup cider vinegar

2 Tbsp brown sugar

1 1/2 tsp fresh lime juice

1/2 tsp ground cumin

1/4 tsp salt

1 garlic clove, minced

1 cup fresh or frozen whole-kernel corn, thawed

1 cup chopped red bell pepper

3/4 cup chopped onion

1/3 cup minced fresh cilantro

1 (15 ounce) can black beans, rinsed and drained

Bring first 7 ingredients to a boil in a small saucepan. Reduce heat, and simmer 2 minutes or until sugar dissolves. Combine vinegar mixture, corn, and remaining ingredients in a large bowl; cover and chill. Yield: 8 servings (serving size: 1/2 cup).

I like vegetarian chili, especially as topping for a baked potato:

Chunky Vegetarian Chili

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; saut� 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

I also like bean burritos and just had "tostada" for supper, just a flat tortilla shell, crispy, with a spoonful of refried beans and some cheese melted on top, with lettuce and tomatoes.

annie
grainlady_ks
13 years ago
last modified: 9 years ago
It may be helpful to know how much protein is supplied by non-meat foods and how much is suggested per day. We generally have 2 servings of meat or meat alternative each day. The Food Pyramid suggests 2-3 servings and each serving is 2-3 ounces (by weight).

One serving:
-1 egg
-2 T. peanut butter
-1/2 c. cooked dried beans
-1/3 c. nuts

Although meat -- and its alternatives and derivatives -- contains significant amounts of protein, it is not the exclusive supplier of this nutrient. You will benefit from protein in foods such as:

-1 c. brown rice contains 5-grams
-1 c. oatmeal 6-grams
-1 c. whole wheat pasta 8-grams
-1 c. broccoli 5-grams
-1 medium baked potato 3-grams

Don't forget the protein in milk and other dairy products.

I make a lot of low-meat and meatless meals and I can find recipes in nearly any cookbook that will work, as well as old favorites that I alter. That usually means using a non-meat alternative (mashed beans in bean burgers), or less meat and adding a less-expensive non-meat alternative to replace a portion of the protein serving -- which usually means a small portion of meat + beans, or meat/gluten mixture. Instead of a large chicken breast, I'll serve a 1-ounce chicken tenderloin PLUS white beans in the recipe, or a small amount of meat in stir-fry PLUS brown rice, as examples.

I also make "fake meat" (aka gluten or seitan). Nine cups of ground gluten is equivalent to using 3-pounds of ground beef at nearly the same amount of protein. Ground gluten has a texture similar to ground beef; and it can be used in place of ground beef in most recipes (chili, spaghetti sauce, soups, casseroles, sandwiches, etc.).

I use ground gluten as a meat extender. Many people make the nutritional mistake of thinking they "stretch" meat by adding more carbohydrates. An example is a small amount of tuna (not equal to 2-ounces per serving) plus lots of noodles and canned soup in a tuna noodle casserole. I extend ground beef/turkey/pork by using only a portion of ground meat and mix it with ground gluten - both are high-protein foods. You might start by mixing them 50/50, and then continue to reduce it to 25/75 (meat to gluten).

With ground gluten I make meatballs or burgers, "fake" sausage, I can even make a "fake" hot dog using gluten. It works in stuffed peppers, stuffed cabbage, Spanish Rice, all kinds of Mexican foods, etc.... So you see, you can alter all kinds of recipes to be meat-free and get the appropriate amount of protein per serving.

Hope that helps you out...

-Grainlady
booberry85
13 years ago
last modified: 9 years ago
I mentioned this on a thread Lpink started. Post Punk Kitchen has great vegan recipes! She generally doesn't use a lot of "weird" or "unusual" ingredients either. It's suitable for the non-vegan to eat too! LOL!

Here is a link that might be useful: Post Punk Kitchen
Islay_Corbel
13 years ago
last modified: 9 years ago
Have a look at this book. I love to have a book to browse and I use this one so much. She's just brilliant.

Here is a link that might be useful: book
sally2_gw
13 years ago
last modified: 9 years ago
Uh, oh, another cookbook to look for. I've got too many already, and now I want that one!

Gosh, much of what I cook I don't use recipes for, so it's hard to narrow it down. I quit thinking in terms of main dishes and side dishes a very long time ago. I just cook or prepare food that goes together (I hope) and that can combine to make a good protein, not to mention the other nutrients. I do tend to rely too much on cheese, but that's because I love cheese, and it's a source for vitamin B12, which is a nutrient found only in animal products.

My favorite cookbook, though, has been Deborah Madison's Vegetarian Cooking for Everyone. I mainly use it for ideas when I get tired of my own cooking, if that makes sense.

One thing I do is to convert a meat recipe into a non-meat recipe. Say, if a recipe calls for chicken, I'll substitute tofu or mushrooms, or just leave it out if the chicken (or beef, or whatever) isn't the star attraction. Sometimes even if it is the star attraction. I can't find it now, but once I got a recipe for panko coated baked chicken, with some lemon juice or something like that. I subbed portabella mushrooms, and it worked. I'll try to find the recipe and post it. Of course, the only trouble with subbing mushrooms, well, 2 problems, I guess, is that 1. they don't have the protein content that chicken or other meats do, and 2. not everyone likes mushrooms, But anyway, that's just an example of converting a meat recipe to a non-meat recipe. I've coated tofu with panko and seasonings before, also.

Anyway, I've rambled enough. I'll come back to post some recipes when I have time to type them in.

Sally
lpinkmountain
13 years ago
last modified: 9 years ago
32 years mostly vegetarian. I have some blogs bookmarked at home, but I'm not home now. I'm also a low income working girl, so I don't make time consuming fancy veg far. Dinner at my house most nights is pasta, soup or rice and beans, tortillas, or a tofu stir fry. In summer pasta salads and cold vegetable salads.

My favorites:
Black, kidney or red beans and rice, in the style of Mexico, Puerto Rico, Cuba, Brazil, etc.
OR
Beans and greens and some Italian style veggies, with either pasta or brown rice. Garbanzos or cannelini beans for that.

Some type of minestrone, or chili. Or a minestra, which has fewer variety of stuff in it, something like potato soup with kale and fake sausage, or barley buttermilk soup which is on the docket for next week. I do a lot of soups in the crockpot on the weekend to use up what's in the fridge. I also now make my own beans in the crockpot, so much better tasting than canned. Many of these beans become the base for a soup. I freeze a few jars of the beans and then use the broth and the rest for the soup.

Enchiladas or nachos. I don't much care for burritos. I am going to try to make quesadillas more, I don't have the knack for anything that has to be flipped on a frypan, lol!

Roasted or braised vegetable stews, with some type of beans added. Serve with whole grain bread or rice on the side.

Potato or pasta salad of some type, with another cold salad to go along. I eat a LOT of coleslaw since it keeps and is cheap and I like the taste.
blueiris24
13 years ago
last modified: 9 years ago
I will occasionally eat poultry and I'll eat fish, but haven't had red meat in probably 25 years. Like Sally said, I will often just adapt recipes. My latest favorite ingredient is quinoa. The Moosewood Restaurant puts out a lot of great books, I don't think they are all vegetarian, but there are a lot of veg recipes that I love from their books.
dgkritch
13 years ago
last modified: 9 years ago
I make a quickie "quiche" that's very flexible.

Beat about 6-8 eggs (use eggbeaters if you wish).
Add about 1 c. milk (I use skim), 1-2 Tablespoons of dijon mustard, 1 c. cheese of your choice (I use fat free here), and 1/2 c. whole wheat flour.
Beat all together with a fork.

Now add 2-4 cups of chopped meats and/or veggies/herbs of your choice. I usually try to include garlic or onion, but you don't have to. Add a little salt and pepper.
Mix well and pour into a greased (Pam-sprayed) 10" pie or tart pan.
Sprinkle about 1/2 c. of regular or reduced fat cheese on top (no fat free here or it's "plastic" on top). Still works if you leave it off, but it's a nice touch for flavor and aesthetics. You can 'float' 1/4" slices of tomato on top, then add the cheese and it looks like a pizza after baking. :-)

Bake at about 375, 45-55 minutes or until a knife comes out clean and center is set.

I usually serve with additional fresh veggies or a salad.

Great way to use up leftovers and bits 'n' pieces of stuff in the fridge!!

I can whip this up in just a few minutes and do something else while it cooks. Serve hot, cold or room temp. Keeps a few days in the fridge and freezes well.

Deanna
Gina_W
Original Author
13 years ago
last modified: 9 years ago
Tnanks everyone! Grainlady, that kind of info is what I need. Since I work out strenuously, I have to watch that I get enough protein and carbs - it's been tricky trying to balance what to eat and when to eat it so I don't run out of steam or crash. I've been adding almond and cashew butter to my yogurt-fruit-protein shakes and it's yummy. I love eggs and dairy - in fact I probably love dairy too much!

All your recipes sound good. I think I'm on the right track. I bought different types of grains and beans to experiment with.

Thanks for the links too - here's a soup list from the ppk.com:
> Ancho Lentil Soup With Grilled Pineapple
> Acorn Squash, Pear and Aduki Soup
with Sauteed Shiitakes
> Spicy Peanut Eggplant And Shallot Stew

Wow! Don't they sound good? And the mad tea party looks good too - I have been trying different Indian recipes for a while now. Love Indian cuisine - it is a hugely varied cuisine too.

I'll have to start a new notebook for these recipes. Keep 'em coming!
lpinkmountain
13 years ago
last modified: 9 years ago
I've been a vegetarian for 32 years and I find people's worries about getting enough protein a little humorous. Most people in the US eat way too much protein. Now bear in mind that I LOVE, love, love beans, tofu and whole grains and all kinds of vegetables. If a person doesn't like whole grains and beans, then vegetarianism is probably not going to work for them in the long run. I love cheese but it is high in saturated fat, so you'd be better off for your health eating fish or chicken than a lot of cheese. That's actually why I took up eating some small amounts of meat again, to cut down on cheese.

As far as meal planning, that's where I think vegetarianism intimidates a lot of people, if they are used to planning a meal as: a meat, side vegetable, salad, starch and dessert. And if the meat is where they think their protein is going to come from, then I can definately see the concern about how to get enough protein. On the vegetarian end, a meal usually consists of some type of classic bean and grain combo--chili beans and cornbread or corn tortillas, beans and brown rice or beans and whole grain pasta, beans and bulghur, stir fry and tofu, bean soup and whole grain bread, etc. I also supplement with great fake meats that I can get, like fake italian or polish sausage, fake canadian bacon for breakfast sandwiches, fake peperonni for pizza.

Here's a typical weekly list of some of my dinners:
- Bean dip, lowfat sour cream mixes with salsa, torilla chips, sweet potato salad and mixed green salad
- Bean soup, grilled cheese on rye, green salad
- Greek seasoned pasta topped with feta, green salad, warm pita with hummus
- Edammame salad from the deli, coleslaw, some cheddar cheese, a whole grain roll and an apple
- Sweet and sour cabbage, fake italian sausage, frozen store bought cheese pierogis, baked acorn squash
- Black beans and rice topped with a little lowfat cheddar and sour cream, green salad, pineapple
- Veggie burger, green salad, sweet potato salad
- Greek potato salad (made with green beans, red onions, celery and olive balsamic dressing) with feta, hummus and pita, green salad
- Peanut butter and jelly on whole grain toast, small bowl of cottage cheese, coleslaw
- Italian style beans and rice, acorn squash, green salad
- Whole grain pasta with tomato sauce and veggies, whole grain rolls spread with a neufatchel gorgonzola walnut mix, green salad
- Rice spirals pasta salad, greek potato salad, hummus with pita
- Greek style lentil soup, greek bread, green salad
- Tabouleh, feta cheese, hummus with pita, cucumber salad
- Mixed roasted veggies, tofu, green salad, whole grain bread or roll

All of these meals are balaced for complimentary protein, rounded out with cheese as a condiment. I also snack on nuts. You don't have to have a complete protein at every meal also, your body combines amino acids in food throughout the day. I eat a lot of whole grain foods for breakfast too.

Below is a good Web site, called "Vegetarians in Paradise." It has a lot of stuff about nutrition on it. Frankly, I get a lot of recipes off of the "Eating Well" Web site. I don't really have a "go to" cookbook or recipe source, I have so many sources. I like "Moosewood Restaurant Lowfat Favorites." But most of my recipes are just my tried and trues that I have picked up along the way. I get them from stores, books, friends, online, magazines, and cookbooks and even cooking shows.

Vegetarian recipes are everywhere now, not like the dark ages when I started and you were considered a freak.

Here is a link that might be useful: Vegetarians in Paradise

Vegetarian recipes thread

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Vegetarian recipes thread

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