vegetarian meals

Anyone have any good recipes?

For health reasons Im starting I think to switch over and avoid meats....

Would love for some good recipes to start!

Re: vegetarian meals

I make a fantastic lentil soup but I yuse chicken stock. Im sure you can use vegetable stock and it would be just as good!!

Re: vegetarian meals

Re: vegetarian meals

Funny you should say...

I'm generally a meat and potatos type girl, but I just got a 3 Bean salad with mint vinegarette for lunch and I was surprised it really hit the spot!

It had Black, kidney and Canneloni beans in it, chopped red pepper, corn, cilantro and dressing. Not sure if it would be enough for dinner, but it made a nice salad for lunch.

Re: vegetarian meals

I was a vegetarian for a long time and I have made some great recipes from the Moosewood cookbooks.

I have a recipe at home for chilequiles - sort of a mexican lasagna made with eggs, cheese, sauce and corn tortillas. I will post it if you are interested. DH loved it!

Re: vegetarian meals

Re: vegetarian meals

Re: vegetarian meals

And another - veggie primavera is pretty good. Saute some garlic and olive oil and add whatever veggies you like. I usually add artichoke hearts, asparagus, tomatoes, onions, mushrooms, etc. Mix in some marinara sauce and let it simmer for about 10mins. If you're daring, add some hard tofu I eat fish, so we sometimes put in shrimp.

Re: vegetarian meals

THANKS everyone! So far it hasnt been hard, but I need to basically eliminate all meat and 95% of dairy from my diet, so Im looking for wasys to transition...

the suggestions are great!!!

The black bean cakes sound really GOOD!

Re: vegetarian meals

Sorry it took a while to dig it out. If you are trying to eliminate dairy, this might not work for you, but here goes:

Chilaquiles

15 5-inch corn tortillas, cut into 1" strips
2 tbsp corn oil
3 garlic cloves, minced
1 medium sized onion, diced
4 jalepenos, stemmed, seeded and minced
3 cans (14.5 oz. each) diced canned tomatoes
2 cups chicken broth
6 eggs, slightly beaten
1/2 tsp salt
1/4 tsp black pepper
2 1/2 cups shredded Monterey Jack cheese
1/4 cup sour cream
chopped fresh cilantro leaves

Heat oven to 350. Spray 3 baking sheets with nonstick cooking spray. Place tortilla strips on baking sheets in a single layer. bake for 15 minutes or until crisp. Remove from oven and set aside.

Place oil in a large skillet over med-high heat; add garlic, onion, jalepenos. Cook, stirring 3 minutes until softened. Drain liquid from 2 of the cans of tomatoes and discard; add tomatoes to pan. Add the 3rd can with the liquid; cook for 5 minutes until softened. Stir in broth. Bring to a boil, then lower heat and simmer 20 minutes until thickened. Remove pan from heat; stir in beaten eggs, salt, pepper.

Coat a 13x9 inch baking dish with a little sauce. Put half of the tortilla strips on top of the sauce and spoon half of the sauce on top. Sprinkle with half of the cheese. Repeat layering.

Cover with foil and bake 20 min. until the cheese bubbles. Cool slightly; serve warm or at room temperature. Can be baked ahead, cooled, covered and refrigerated for several hours. To serve, let stand at room temp. briefly, then reheat at 250 until warmed. Cut into squares for serving; put out sour cream and cilantro as garnishes.


Are you eating ground turkey? I have some good recipes using ground turkey......

Re: vegetarian meals

Ratatouille-Filled Parmesan Crepes

1/3 cup olive oil
2 small onions
2 small eggplants, peeled and cut into 1/2 inch cubes
1 red bell pepper,seeded and diced
1 green bell pepper, seeded and diced
1(15 ounce) can diced stewed tomatoes
2 yellow squash,cut into 1/2 inch slices
1 tblp. dried rosemary
1 tsp. dried thyme leaves
1 bay leaf
4 cloves of garlic, minced
1/8 tsp. cayenne
1 cup flour
1 1/2 cups milk
2 eggs, lightly beaten
1/4 cup parmesan cheese
2 tblsp. melted butter

Preheat oven to 375. In large pan, heat oil. Add onion and cook until golden. Add eggplant and cook, 4 to 5 min. Add red and green peppers and cook until soft.

Add tomatoes, squash,rosemary,thyme,bay leaf and garlic. Partially cover and cook until veggie mixture thickens somewhat, about 20 min. Remove from heat and discard bay leaf. Stir in some salt, pepper and add cayenne. Set aside to cool.

While cooling make the crepes. In bowl whisk flour, milk,eggs, parmesan and melted butter.

Lightly grease a medium skillet (omelette pans work great).Heat over medium heat. Pour 1/3 cup of batter into pan and swirl to cover the bottom. Cook until underside is golden 2-3 min. Flip crepe and cook until spotted brown, 1-2 min. Repeat. Stack finished crepes on a dinner plate.

To assemble, spoon a thin layer of ratatouille to cover the bottom of a 9x13 inch baking pan. Place 1/3 to 1/2 cup of filling at the bottom of each crepe. Roll up jelly-roll style. Set snuggly inside baking pan. Top with any excess filling and bake for 20-25 min, until bubbly.


Yummy!!!

I also enjoy Black Beans, veggies and brown rice.

1 small onion, diced
1 package of button mushrooms, cut into quarters
1/2 head of broccoli, cut into pieces
8 stalks of asparagus, cut into 1/2 inch pieces
1 red bell pepper, seeded and diced
2 cloves of garlic, minced
1 can of black beans
1/3 cup of salsa
1 tsp. cumin
salt,pepper and tabasco

In a large skillet heat some olive oil and add onion and garlic, cook until golden. Add Broccoli, red pepper, asparagus, and mushrooms, cook until just tender. Add black beans, salsa, cumin, salt, pepper and tabasco to flavor. Let simmer for 10-15 min. Serve over brown rice. Also makes a great burrito filling.

Message edited 3/27/2006 2:22:40 PM.

Re: vegetarian meals

THANKS! These all sound so good, I think Im actually looking FORWARD to this!

Re: vegetarian meals

I have recently (about 3 months ago) cut out all meat/poultry from my diet for health reasons too!! I still eat seafood, however.

Let me know of any good recipes that you come across and I will do the same for you.

Are you eating seafood??

Re: vegetarian meals

Message edited 3/30/2006 3:15:36 PM.

Re: vegetarian meals

Heres a good one! With cheese though


Four Cheese Macaroni Casserole


Original recipe yield: 6 servings.
Prep Time:20 MinutesCook Time:40 MinutesReady In:1 Hour Servings:6 (change)

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INGREDIENTS:
3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 1/2 cups grated Cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
1/4 cup crumbled feta cheese

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
Bake in preheated oven for 15 to 25 minutes.

Re: vegetarian meals

Most Excellent Sandwich


Original recipe yield: 4 open face sandwiches.
Prep Time:10 MinutesCook Time:10 MinutesReady In:20 MinutesServings:4 (change)

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INGREDIENTS:
4 slices whole wheat bread, toasted
1/2 (8 ounce) package cream cheese, room temperature
1 medium tomato, sliced
1 (5 ounce) package alfalfa sprouts
1 cup shredded mozzarella cheese

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Line a cookie sheet with aluminum foil. Spread cream cheese onto each slice of bread, and set cheese side up on the cookie sheet. Place the tomato slices over the cream cheese. Top with alfalfa sprouts, then a generous sprinkle of mozzarella cheese.
Bake for about 10 minutes in the preheated oven, until the cheese is melted, and sandwiches are warm.

Re: vegetarian meals

Potato Casserole

Prep Time:15 MinutesCook Time:1 Hour 10 MinutesReady In:1 Hour 25 MinutesServings:12 (change)

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INGREDIENTS:
1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

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DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
Bake at 425 degrees F (220 degrees C) for 1 hour.

Re: vegetarian meals

Spicy Black Bean Cakes

Original recipe yield: 8 patties.
Prep Time:20 MinutesCook Time:15 MinutesReady In:35 MinutesServings:8 (change)

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INGREDIENTS:

1/2 cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste

Bean Cakes:
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

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DIRECTIONS:
To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

Re: vegetarian meals

Stuffed Eggplant Parmesan

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:30 MinutesReady In:1 Hour Servings:4 (change)

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INGREDIENTS:
2 tablespoons olive oil
2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Re: vegetarian meals

Veggie Casserole

Original recipe yield: 6 servings.
Prep Time:10 MinutesCook Time:25 MinutesReady In:35 MinutesServings:6 (change)

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INGREDIENTS:
1 (14.5 ounce) can French-style green beans, drained
1 (11 ounce) can white corn, drained
1 small onion, chopped
1/2 green bell pepper, chopped
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup shredded sharp Cheddar cheese
salt and pepper to taste
1/2 (16 ounce) package cheese flavored crackers, crushed
1/4 cup butter, melted

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine green beans, corn, onion, and green bell pepper. Stir in sour cream, condensed soup, and shredded cheese. Season with salt and pepper. Mix well, and spread into a 2 quart casserole dish. In a separate bowl, mix together the crushed crackers and melted butter. Sprinkle over vegetable mixture.
Bake in preheated oven, for 25 minutes, or until the top is golden brown.

Re: vegetarian meals

Double Crust Bean Pie

Original recipe yield: 6 servings.
Prep Time:10 MinutesCook Time:1 Hour 15 MinutesReady In:1 Hour 25 MinutesServings:6 (change)

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INGREDIENTS:
1 tablespoon vegetable oil
1 onion, finely chopped
1 small green bell pepper, chopped
1 (15 ounce) can black beans, drained
1/3 cup salsa
1/4 cup chopped red bell pepper
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 (9 inch) unbaked 9 inch pie crusts
1 1/2 cups shredded Cheddar cheese

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
Bake in preheated oven for 1 hour.

Re: vegetarian meals

Easy Mexican Rice

Original recipe yield: 4 servings.
Prep Time:5 MinutesCook Time:1 Hour Ready In:1 Hour 20 MinutesServings:4 (change)

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INGREDIENTS:
1 1/2 cups uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce

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DIRECTIONS:
In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
Cook over medium heat until heated through.

Re: vegetarian meals

Thanks!!! I'll have to give some of these a try.

I think you definitely get used to not eating any meats. Now when I even think about it, I get sick to my stomach.

My DH wishes I would bring back chicken. He's more than welcome to eat it, I'm just not making it