- Pregnancy
- Baby & Toddler
- Parents
- Getting Pregnant
- Baby Names
- Product Reviews
-
Registry
- Community
-
More
Want a personalized experience?
Download the free app
Eco-Friendly Family
lar1203
member
Recipe for vegetarians and non- vegs?
lar1203
member
I want to make something easy, inexpensive, and requires few ingredients. Any recs?
This discussion has been closed.
Re: Recipe for vegetarians and non- vegs?
Joseph Henry was born at home on March 9, 2009
Nora Mae was born at home on October 30, 2011
1 lb dry black beans
2 bay leaves, seperated
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
EVOO
1 tbs dried thyme
salt & pepper to taste
water or broth
*can use Miso or bullion for additional flavor.
1. Rinse and sort beans. Place in large pot, cover with water, add 1 bay leaf and cook over medium heat until just about tender. (Usually about 75-90 minutes)
2. Drain & rinse beans. Set aside. Rinse pot out very well.
3. Add EVOO to bottom of pot and heat over medium heat. Add onions, celery and carrots. Cook until soft. Add in dried thyme and 1 tbs salt. Stir well.
3. Add 2 cups water or broth. Add in cooked and rinsed beans. Cover with water or broth.
4. Simmer over medium low heat for about an hour. Season for taste as you go.
*Cumin & cayenne can also be added for a southwest flavor.
1 medium potato, peeled and diced small (about 2 cups diced)
2-1/2 cups water
1 tbs butter or canola oil (I always use butter to add depth of flavor)
1-1/2 cups onion, minced
1/2 tsp dried thyme
1-1/2 tsp salt (I use coarse Kosher salt), more to taste
1 medium stalk celery, finely minced
1 small red bell pepper, finely minced
5 cups (approx 4-5 cobs worth) fresh sweet corn (or a 1 lb bag frozen corn, thawed)
White pepper to taste (I use fresh mixed peppercorns)
3 tbs minced fresh basil (or more to taste), I just used 1 tbs of dried basil
1 cup milk (lowfat or soy OK), room temperature
1. Place potatoes and water in a small saucepan. Bring to a boil, lower to a simmer, cover, and cook until the potatoes are tender (7 mins or so); set aside.
2. Melt the butter in a stockpot. Add onion, salt, and thyme, and cook over med-low heat, stirring. After about 5 mins, add celery. Five mins later, add the cooked potatoes with all their liquid, the red bell pepper, the corn, and a few shakes of white pepper. Stir well, cover, and reduce heat. Cook quietly for about 5 mins longer.
3. Using a blender or food processor, puree about half the solids (about 2-3 cups--it doesn't have to be exact!) in some of the soups own liquid. Return this to the pot, and let rest until serving time.
4. Stir in basil and milk (I always use soymilk, and no one can tell the difference) about 10 mins before serving time. Don't actually cook the soup any further; simply heat it gently, until it's hot enough to eat. Serve immediately (with crusty bread).
Red Lentil Curry Stew
2 tbs olive oil
2 cups red onion
3 cloves garlic, minced or pressed
1 red pepper, diced
2 cups red lentils, sorted to remove debris and rinsed
2 tbs curry powder
1 (15 oz) can diced tomatoes with juice
1 tbs honey
3 bay leaves
1 can coconut milk
7 cups water
2 tbs red wine vinegar
salt & pepper to taste
optional: curry paste for more heat
Heat the olive oil over medium heat. Add onion, red pepper and garlic and saute until softened (about 5 minutes). Add the red lentils and curry powder, and stir to coat the lentils with oil. Saute about a minute. Then add the tomatoes with juice, honey, bay leaves, coconut milk and water. Bring to a boil. Cover, reduce heat to medium-low, and cook about 20 minutes or until lentils are soft. They will start to break down, and the soup will get thick. Add additional water if necessary (I never need to). Remove the bay leaves. Add the red wine vinegar, and season with salt & pepper to taste.
Joseph Henry was born at home on March 9, 2009
Nora Mae was born at home on October 30, 2011
What are lentil sloppy joes? Recipe?
Thanks!
https://boosveg-a-nut.blogspot.com/2006/12/lentil-sloppy-joes-comfort-food.html
https://adventuresofafoodslut.blogspot.com/2008/05/lentil-sloppy-joes.htmlDH turns up his nose at anything without meat.....EXCEPT this pasta dish. I made it u myself so I'll try to give measurements.
Ingredients:
16 oz penne pasta (we like to use the multigrain plus kind)
1 regular size can petite diced tomatoes (I use whatever I have on hand, but we prefer the tomatoes with basil and garlic I think it is)
fresh baby spinich
fresh chopped onion - 1 small
feta cheese
fresh minced garlic
Directions:
Cook pasta according to directions. Meanwhile, in a skillet, saute onions in a bit or olive oil. Add garlic. Then add can of tomatoes, drained or undrained, whatever consistancy you prefer. Right before the pasta is done, I add the fresh spinich until it wilts down. Drain pasta and place in bowl. Top with tomato mixture. Sprinkle with feta cheese.
*We've also added mushrooms, leftover shrimp, or leftover diced chicken, but then it's obviously not vegitarian!