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Family Veggie Days (meat is too expensive) - Page 2

post #21 of 29
I second the honey baked lentils. They are fantastic. I sometimes serve them with brown rice and a lot of time I throw carrots and potatoes in with the lentils in the same pot. I think I'm going to try putting squash or sweet potato in there too.

Pasta dishes are also one where you don't tend to miss the meat.
post #22 of 29
Questions on the honey baked lentils..

1) Are they very honey-tasting? 'Cause one of my kids hates honey.

2) Which lentils do you use? Red, brown, French green ones?
post #23 of 29
Quote:
Originally Posted by angelamariebee View Post
I also make tofu nuggets (similar to chicken nuggets, only they are square, haha). Sounds scary when you call them *GASP* tofu, lol, but all the meat-lovers who've tried them have loved them. They're my husband's favorite tofu recipe. I serve them with mashed potatoes and gravy and a side vegetable (asparagus usually, but cook whatever your family will like). I can give you the recipe if you're interested.
I need this recipe please!! I havent found a tofu recipe i can make that comes out good... yet

Quote:
Originally Posted by Lisa85 View Post
I have no idea how much the frozen stuff costs, but mine wasn't terribly costly.

10 lasagna noodles (1/2 the box), white store brand would obviously be cheaper than WW name brand (no generic brands here have ww lasagna noodles)
3 carrots
2 4oz cans of mushrooms (could probably get away with just one)
2 jars of Alfredo sauce - this was the most expensive but would probably be tons cheaper if you could make your own
3/4C or so of milk
1 thing of ricotta cheese
1 egg
1/3 bag or so of frozen spinach
Lots of cheese on top, but you could use much less

All in all, maybe 8-$9 or so and it makes a ton. You could probably even split it into two pans and keep one for yourself and take the other one.
Think it would taste ok without the mushrooms? We have some oral texture issues here (me, dd#1), otherwise - i think i'll have to try this! Though, i'm kind of confused by using uncooked noodles... i would have thought they needed to be pre-cooked?
post #24 of 29
Quote:
Originally Posted by buttercupmama View Post
TVP is a great suggestion, but though it can taste spectacular and much like meat, it took me years to realize how it needed to be cooked.
i went vegetarian a couple months ago. would you be so kind and share some of your wisdom? i've never tried tvp, but i saw it in the bean section at WF.

thanks!
post #25 of 29
Question on the honey baked lentils. I have given up on feeding lentils to my family as they don't like them. DH's comment last time was "I know they are cheap, but it's not worth it, because they are AWFUL." I've put them in soups, stews, falafel-type things, places where they aren't the star of the meal, but it doesn't matter. Are the HBL very lentil-y? Have you had any confirmed lentil haters eat them and love it? Thanks!

To the OP: I second the idea for soups. Soups are a great way to go meat-free. I often make a veggie soup, or mostly veggie soup. Sometimes I'll have a little meat left from a roast, hamburgers, or roasted chicken, but not enough for a whole meal. A soup will stretch that for all 6 of us, sometimes with enough left for lunch the next day. We also like stir-fries, which stretch a very little meat for all 6 of us, or are great on their own without meat.

I personally do not like the meat substitutes. I would rather just have less meat or no meat than use them. JMO.

Other meatless, or very low meat meals include quesadillas, tacos, burritoes, quiche, omelettes, french toast, pancakes, and fajitas. Really, it is just a matter of being creative with what you already like. Good luck, and have fun!
post #26 of 29
I wrote an article for VegFamily Magazine about vegan meals your family already knows and probably likes with ideas and recipes: http://www.vegfamily.com/vegan-cooki...s-skeptics.htm
post #27 of 29
Quote:
Questions on the honey baked lentils..

1) Are they very honey-tasting? 'Cause one of my kids hates honey.

2) Which lentils do you use? Red, brown, French green ones?
The honey flavor is not very strong, but if you want to avoid it you can use another type of sweet syrup--I've used maple syrup, and that was good--or I bet you could use sugar and add a touch more water.

I've always used green lentils. I hear that red ones cook up softer.

Quote:
Question on the honey baked lentils. I have given up on feeding lentils to my family as they don't like them. DH's comment last time was "I know they are cheap, but it's not worth it, because they are AWFUL." I've put them in soups, stews, falafel-type things, places where they aren't the star of the meal, but it doesn't matter. Are the HBL very lentil-y?
In terms of flavor, no; there are so many different seasonings that soak into the lentils that their own flavor is overwhelmed. In terms of texture, the green lentils hold their shape and mealy texture, so if it's the texture of lentils your family doesn't like then you probably want to try the small red ones.
post #28 of 29
Thanks! I've seen this recipe in the past, and avoided it. I am now inspired to try making some honey lentils.
post #29 of 29
Just a note about Honey-Baked Lentils. I've made them with green and red lentils, and think the red are FAR superior. When I make this, the lentils essentially "melt" into a daal-like substance, kind of a mush the consistency of mashed potatoes. I cooked them recently with some baby carrots, and this had the effect of making them extra sweet and very bright yellow! It was a huge hit. I snuck some quinoa in there too. This is a wonderful recipe, probably one of my very favorites. Enjoy!
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