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November 2011 Moms
Vegetarian Recipes (NBR)
MH and I decided to go vegetarian for the month of August. I want to be more adventurous than pasta, pizza, and salads. Anyone care to share their favorite healthy vegetarian recipes? Much appreciated!
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Re: Vegetarian Recipes (NBR)
What kinds of food do you like (with or without meat)? I was a vegetarian for 8 years (vegan for all of 3 months) before I had LO..... I think one of the issues I had with gaining weight was when I went to college and the only vegetarian options were carbs, carbs, and more carbs!
Anyways, I had a bunch of vegetarian cookbooks... if you have an idea I can look up a recipe for you! This website also links to LOTS of different recipes!
https://www.gourmetfile.com/recipes/
Yay! DH has been veg for 25 years and I have for ~8 years.
We love: asian stir fry (usually with broccoli, tofu, snap peas, carrot), baked potatoes loaded with broccoli, vegetarian enchiladas, black bean burgers, lots of eggs (veggie omelettes are a favorite), I know you said other than pasta, but I make a great vegetarian lasagna.
We also love Morningstar Farms products as well as Boca and Tofurkey products. Tofu is amazing because it takes on the flavors of anything you cook it with (like chicken in a sense).
Have fun!!! I tried being veg for a week to see if I could do it. I haven't looked back since and now meat makes me grossed out. I still have cravings for ribs and seafood, but I could never actually eat them anymore.
This is on heavy rotation at our house. I usually serve it with soup or grilled veggie paninis (or sometimes tuna salad, but that's not vegetarian).
https://www.bhg.com/recipe/grains/quinoa-toss-with-chickpeas-and-herbs/
This is exactly what I'm trying to avoid! Our other issue is MH is kind of picky. No white sauces of any kind and if something is too cheesy he considers that a white sauce too. Also neither of us are fans of peppers (red, yellow, green) which is also something that is hard to avoid in a lot of recipes I'm finding. Oh and no cilantro fo me, but that is easy to just leave out.
Really would love recommendations on recipes that have worked well for you. It's always a bummer when you find a new recipe and it's gross.
Do you have any tips on how to cook tofu? I've been hearing it's kind of tricky to get the texture right.
Morningstar chick'n'nuggets are a fav around our house!
A good way to replace those carbs is quinoa. I had something delicious at our local Co-op. It had quinoa, zucchini, mushrooms and green bell peppers. I want to buy quinoa and use it to replace rice dishes because it sounds so much healthier.
Apparently it's not a grain or a cereal, it's a seed from a plant more closely related to spinach and beets. https://en.wikipedia.org/wiki/Quinoa You cook it just like rice. It is still a carb but has a little less than rice and is much more nutritionally rounded.
Always always always buy the firmest tofu you can get. We buy Wildwood Extra firm. We typically cube up a block (1/2" cubes) and put a little bit of oil into a skillet and cook it that way. We also really like a family recipe of tofu cutlets. *goes and gets recipe*
Ingredients:
3 c. Pepperidge Farm stuffing mix
1/4 c. Toasted sesame seeds
1 pack onion soup mix (Lipton)
1/2 tsp. garlic salt
3/4 cup soup crackers
Salt & pepper
Block of tofu (extra firm)
2 eggs
Directions: put stuffing mix, sesame seeds, soup mix, garlic salt, soup crackers, and salt and pepper into a food processor and blend to fine crumbs.
Make 3 bowls for dipping. The first with flour, second with the eggs, well beaten, the last with the crumb mix.
Drain and slice tofu block into slices about 1/4" thick. Lay the slices flat and sprinkle with s&p and powdered onion soup mix. Roll each slice first in the flour, then egg, then crumb mix. Continue with each slice.
Fry cutlets until lightly browned. Arrange on a wire rack over a cookie sheets to catch drippings and bake at 375 for 30 minutes. I have skipped frying them before and just baking and they turned out fine. To make them extra crispy, fry them.
We eat the cutlets with an almond gravy, also a family recipe. This gravy is amazing and better than any meat dripping gravy I ever had as a meat eater. Seriously make this. You won't be disappointed.
Place in a blender: 2 c. Milk, 2 Tbs. flour, 1 pack onion soup mix, 1 tsp. vegetable buillion. Blend well and add 1/3 c. Almond butter. Blend again. Pour mixture not sauce pan and bring to a boil to thicken, stir constantly. This could take 15 minutes or so, but it will get really thick. Serve over cutlets. Also awesome over mashed potatoes.
This is a special meal that we usually have for Thanksgiving or Christmas. My DH's family are all vegetarians. They have perfected vegetarian cuisine. I can give you another family recipe for veggie burgers if you want.
I'm not vegetarian (I can't say no to a good steak!), but I do eat vegetarian a lot; I generally prefer it. Here's a recipe we've been making a lot lately:
Lentil and Black Bean Chili
There is a red pepper in the recipe but I'm sure you could leave it out and it wouldn't change much. (And you can leave the cilantro out too w/ no problem.) (And I bet you could add in some mushrooms if you wanted....)
This chili is tasty and super easy to make (esp if you chop ahead of time) and even tastes better the next day.
AND....I don't know about your LO's food preferences, but DD LOVES it! We've had it the last two nights and little girl can't get enough!
Sounds delicious! Would love the veggie burger recipe.
Tempeh Enchilada Casserole
2 cloves garlic, minced
1 onion - chopped
1 15oz. can of black beans, rinsed and drained
4 oz can of diced green chiles
8 oz package tempeh, crumbled
1 package of corn tortillas
19oz can (or thereabouts) of enchilada sauce (I use red sauce, one mild and one medium for kick)
shredded cheddar
1 can kernal corn - drained
1. Pre-heat oven to 375
2. Brown tempeh and saute onions in oil or butter
3. In medium bowl, combine garlic, onion, beans, chiles, corn and tempeh
4. Pour enchilada sauce into a medium bowl. Soak tortillas one at a time and use them to line the bottom of a 9x13 baking dish, coated in cooking spray.
5. Layer tortillas, bean mixture, sauce, tortillas, bean mixture sauce. Top with shredded cheese.
6. Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes or until bubbly and melted.
~Working Mom~Breastfeeding Mom~Cloth Diapering Mom~BLW Mom~
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Shawn and Larissa
LO #1 - Took 2 years and 2 IVFs ~ DX - severe MFI mild PCOS homozygous MTHFR (a1298c)
LO #2 - TTC 7 months, surprise spontaneous BFP!
3 c. Pepperidge farms stuffing mix, 1/4 c. Toasted sesame seeds, 1 pack onion soup mix, 1/2 tsp. garlic salt, 3/4 c. Soup crackers, sprinkle of parsley, 2 Tbs. A-1 sauce, 1 large onion,Finely chopped, s&p, 1 lb. firm tofu, crumbled (used food processor), 1.5 cups freshly cooked rice, 2 eggs
Work all ingredients together well, make into patties and fry until lightly browned. Place on wire rack over cookie sheet. Bake 375 for 20-30 minutes.
That burger sounds great!
I am no vegetarian, and we should start eating more meatless meals so I frequent this site a lot. More so for the traditional meals, but here is the link for August's vegetarian recipes. I can't attest to the results, but they sound so yummy. Especially the egg rolls, and the alfredo chicken, and the crunchy okra. Ok...it alll actually sounds sooo good.
My fave website for recipe's is www.fatfreevegan.com
She has a recipe for pumpkin chili and curried cauliflower/sweet potato soup that I love!