Vegetarians - Virtual Meal Plan Swap Meet

[bicker]

So this week:

Bean Stew (peppers, onions, celery, veggie broth, pink beans); Eggplant Ricotta Bake (link); Gazpacho (leftover from last week); and we'll probably veer into pescatarian territory one day this week, with a Thai shrimp curry.

BTW: We went to the Hard Rock Cafe in Boston yesterday and had veggie burgers. They serve Gardenburger (the waitress said it was one of the very few things that they don't make there), but evidently they do put their spicing on it, because it was much better than I remember Gardenburgers tasting at home.

 

[LisaR]

I made these burgers this weekend that my kids went crazy over. I adjusted a recipe that I found online. Of course, I didn't measure much of it so if you try them, just adjust to your tastes.

Equal amounts of lentils and beans
Veggies of your choice (I used carrots and zucchini)
about 1/2 c salsa and 1/2 cup BBQ sauce
Thick, rolled oats (enough to hold it all together)
Garlic powder and onion to taste

Puree the veggies. Pulse the beans and lentils a little (don't let them get mushy). Mix everything together using enough oatmeal so they form nice patties. Bake at 350 for 15 minutes and flip them and bake another 15 minutes. They were excellent. Lots of flavor and my kids couldn't get enough of them.

Trader Joes has some excellent veggie enchiladas! They are absolutely delicious and taste much like the (more expensive) veggie burritos they offer, but with a tasty enchilada sauce on top Tell him to give those a try.
For a treat their whole fruit bars (I prefer the lime kind) are excellent and their dark chocolate cherry soy cream is good too!

Thanks! I remember the lime fruit bars. Those were so good. I will add your suggestions to his grocery list.

 

[Plasticletters]

Thanks! I remember the lime fruit bars. Those were so good. I will add your suggestions to his grocery list.

You're welcome

 

[Teresa Pitman]

Yesterday, I had my daughter-in-law and three grandchildren over for the day (as well as my two grown sons who live here). We had home-made pizza for lunch (I made whole-wheat pizza dough in the bread machine) topped with spaghetti sauce, onion, yellow peppers, mushrooms and fake ground beef. Then I topped it with some soy parmesan cheese when it came out of the oven, and served it with cut-up vegetables and juice. For dinner, I used the rest of the spaghetti sauce, added in more vegetables, and served it over radiatore pasta (whole wheat again), made some garlic bread to go with it and sop up the extra sauce, and then had mini banana muffins (I had these in the freezer - I just thawed them), grapes and cherries for dessert.

Tonight, we had crispy fried tofu with a big salad (mixed greens with croutons, orange peppers and diced apples). Sometimes we put the crispy fried tofu in a wrap, but this time we just served it plain with tamarind dipping sauce. (This is easy to make - slice a block of firm tofu about 1/2 inch thick. Soak the slices briefly in a mix of soy sauce and tamarind sauce - or whatever other marinade appeals to you - my sons sometimes use barbecue sauce and then coat in nutritional yeast. Put some oil in a non-stick frying pan and fry the slices for about 2 minutes on each side. They should be brown and crispy on the outside, and rather soft and creamy on the inside.)

Teresa

 

[npmommie]

Teresa my kids love crispy fried Tofu! sometimes I do it really fattening in peanut oil in the fry daddy.......with a crispy batter. oh so good, dipped in duck sauce.

I am getting hungry! LOL

ok tonight we had pasta primavera alfredo, not vegan but really good

I used the alfredo sauce recipe from one of the racheal ray cookbooks, then put it over pasta with brocolli, pea pods, and carrots.

 

[etoiles]

We had this yummy black bean and corn salad for dinner tonight with tortilla chips. It is highly recommended and perfect for hot weather.

 

[toledo13]

Subbing!!! What a great idea. I'm a new veggie.... and have lots of recipes on my blog at http://www.anniessimplelife.blogspot.com. My favorite thing to make is my own veggie burgers. My food processor is my life!!!

 

[bicker]

Okay, this week I think we'll avoid the roasted veggies route we've taken the last few weeks. It is just too doggone hot out to run the oven that long.

Fritatta one night I know.*

Yellow and green squash sauteed with onions and peppers, served over couscous and garbanzos, topped with diced tomatoes. That'll be one or two nights. *

We're probably going to have pizza one night (either take home or frozen).

Then maybe we'll do a eggplant mozzarella bake.*

____
*No recipes ... we'll make it up as we go, most likely.

 

[npmommie]

lets revive this thread

I just made some homemade pizza. nothing spectacular but it was good.

I am in need of a trip to the grocery........
I am getting some silken tofu, scallions, and nasoya wrappers, to make veg "crab" rangoons.......without the crab obviously!

my plan for the upcoming week is
shepherds pie
vegan stroganoff
pea and quinoa croquetts ( from the vegan with a vengeance cookbook)
bean/rice burritos

 

[bicker]

With the fall coming up, we were talking about how its coming up on soup season. Robbie's going to be coming up with a vegetable barley soup recipe soon... I'll see if I can post it.

 

[npmommie]

With the fall coming up, we were talking about how its coming up on soup season. Robbie's going to be coming up with a vegetable barley soup recipe soon... I'll see if I can post it.

oh that sounds good. especially today, its drizzly and chilly here

 

[java]

I saw this today on Food network and it looked yummy- I am going to try it!

Vegetable Parmesan
Recipe courtesy Giada De Laurentiis
Show: Giada at HomeEpisode: Makeover
RECIPE COMMENTS & REVIEWS(0)
Cook Time
50 min
Level
Easy
Yield
4 to 6 servings
Recipe Tools:
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Ingredients
Butter, for greasing
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs
Directions
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.

Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.

Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes

Remove from the oven and cool for 10 minutes before serving.

Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

 

[bicker]

Makes 8 to 10 servings


2 cups dry black beans
8 cups water
1 onion, chopped
1 green or red bell pepper, seeded and chopped
1 teaspoon minced garlic
2 16-ounce cans chopped tomatoes
1 4-ounce can diced green chilies
1 1/2 teaspoons ground cumin
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro


Place beans and water in a large pot. Bring to a boil, cover, and reduce heat. Simmer for 1 hour, then add remaining ingredients, except cilantro. Cook until beans are tender, about 2 hours. Add cilantro just before serving; mix in well and let rest, covered, for about 5 minutes.

Hint: This is great to make in a slow cooker. Put everything into the pot, except cilantro, early in the morning. Turn the cooker onto high heat, cover, and let it cook all day. Add cilantro just before serving.


Per serving (1/8 of recipe)


Calories: 186
Fat: 1 g
Saturated Fat: 0.2 g
Calories from Fat: 4.6%
Cholesterol: 0 mg
Protein: 11.6 g
Carbohydrates: 34.9 g
Sugar: 7.8 g
Fiber: 11.7 g
Sodium: 204 mg
Calcium: 80 mg
Iron: 4.1 mg
Vitamin C: 26.6 mg
Beta Carotene: 147 mcg
Vitamin E: 1.1 mg

 

[bicker]

2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
4 cups chopped eggplant
1 red or green bell pepper, chopped
1/2 pound small fresh button mushrooms, sliced
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
1-1/2 tablespoons chopped fresh oregano leaves or 1-1/2 teaspoons dried oregano leaves, crushed
2 cups cooked pearl barley (see cooking directions below)
1 can (15 ounces) garbanzo beans, drained
1 can (14-1/2 ounces) diced tomatoes and juice
1 can (8 ounces) tomato sauce
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1/4 cup balsamic vinegar
1/2 cup chopped pimiento-stuffed green olives
10 drops red pepper sauce

Heat oil in large skillet over medium heat. Add onion and garlic; sauté until golden, stirring occasionally. Add eggplant, bell pepper, mushrooms, basil and oregano; sauté 10 minutes. Stir in cooked barley, garbanzo beans, diced tomatoes and juice, tomato sauce, salt and pepper. Simmer 10 minutes. Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer. Makes 8 servings.

To cook pearl barley

Place 1 cup pearl barley, 3 cups water and 1/2 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. (Place extra cooked barley in an airtight container and freeze for use later.)

Per serving:
296 calories
9g protein
3g fat
60g carbohydrate
0 cholesterol
14g fiber
850mg sodium

 

[bicker]

Howdy!

So what are folks planning on serving for Christmas (or whatever special holiday you might celebrate this week or next)?

 

[Teresa Pitman]

Because my family is vegan, we've moved completely away from traditional Christmas dinners, and instead we do a theme meal every year. We've had all kinds of themes - foods of certain colours, foods from different countries, all appetizers, etc., etc. Last year we had a President Obama dinner with dishes from all the countries where Obama had lived.

This year, two of my boys are working in WDW (at the Canada pavilion in Epcot), so we decided it would be fun to do a Disney theme meal. We are veganizing some of our favourites and at the moment it looks like the menu will be:

Mushroom Soup (Boma recipe)
White bean and vegetable soup
Crab cakes (vegan version)
Hummus and flat breads (based on Jiko's Taste of Africa appetizer)
Cornbread (from Trail's End, but veganized)
Veggie rolls that we had at Ohana's
Broccoli-cranberry salad
Green salad
Sweet potato hash (Kouzzina)
Roasted vegetables

For dessert we'll have chocolate-covered frozen bananas plus some home-made Mickey-shaped cookies. And to drink, we're making a non-alcoholic version of Kungaloosh.

We're all wearing Disney T-shirts and will have the house decorated with trip souvenirs.

Teresa

 

[denisenh]

My DD16 has been vegetarian for over a year now and I cook vegetarian most of the time. About 3 days a week I'll cook or grill some meat and those of us who eat a little meat get some on the side.

I require my DD to take a multivitamin every day and to educate herself about vegetarian living. A lot of times she'll fix herself a meal or snack. We don't eat a lot of cheese around here(I'm on Weight Watchers) but we do eat feta which is lower in fat. We eat whole wheat pasta and bread. Hummus & crackers. Homemade pinto beans or red beans & rice. Vegetarian refried beans in pita bread or corn tortillas.

DDs favorite is probably Tortellini Soup.

1 small package of whole wheat cheese tortellini (from the refrigerated section of the store)
3 cans vegetable broth or equivalent
1 can no-salt diced tomatoes
1 teaspoon Italian seasoning
salt & pepper to taste(opt.)

Bring the broth and tomatoes to a boil. Add tortellini and return to a boil. Turn down heat and simmer about 8 minutes until tortellini are done(floating on top.) Serve with a whole grain bread and fruit slices.

YUM! and toss in a can or 2 of kidney beans and/or garbanzo beans, a few cups of fresh spinach ...hearty and heavenly.

 

[LisaR]

Thanksgiving was great this year because everyone that came over was vegan (like us) or vegetarian. Unfortunately, I have 16 people coming for Christmas and most wouldn't eat a vegetable if you paid them!

I am compromising and having a ham plus a cheese laden lasagna for the carnivores. The rest of the meal will be vegan with a lot of side dishes. Definitely not as good as Thanksgiving but I need to satisfy too many people this time around.

 

[MelanieC]

Hi just found this thread when looking through the search function for the word vegetarian.

Would love to revive this thread again

I've been vegetarian for two months and my family is not vegetarian but are open to eating a lot of vegetarian meals. I don't like fake meats, although I have some Tempeh in my fridge, but It's been sitting there for a month because I have no idea what to do with it. Maybe this weekend I'll make it.

Tonight we are going to eat at a Japanese/Chinese restaurant. I haven't decided if I want chinese or veggie sushi. I love that this restaurant has brown rice!!

I need to come up with some ideas for this weekend though.


Here are some unique things I've had recently. I've been on a grilled cheese kick for some reason. I use earth balance spread. For my sandwiches I like to use the Ezekiel 4:9 Sprouted grain with Sesame seed bread. It has sesame seeds around the crust and is so tasty toasted!

Grilled hummus w/ avocado sandwich - very tasty!
Grilled hummus sandwich (used instaed of cheese)
Grilled feta sandwich
Grilled feta and tahini sandwich - This was so good!!
Hummus Quesadilla (used instead of cheese) with homemade salsa or guacamole!

 

[Teresa Pitman]

I have a good recipe for tempeh crab cakes. Let me look for it.

Another easy thing to do with tempeh is put it in chili. Just crumble it up or dice it in small pieces, and add it to a regular bean and vegetable chili - it tastes great that way.

If you want to PM me your email, I can send you some electronic cookbooks that my daughter (who is also vegan) has made for our family. All the recipes in these are vegan and extensively tested by our family!

Teresa