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127 Posts
Discussion Starter #1
We're not vegans, but I'd really like to cook less with meat and add more healthy meatless meals to our dinner table.<br><br>
Can you help me by sharing your favorite recipes??<br><br><br>
THANK YOU!!<br><br>

5,706 Posts
Here's an article I wrote (with some recipes) about incorporating some veggies meals in your diet: <a href="" target="_blank"></a><br><br>
And here are a couple of our favorite recipes - the ones I make for non-veggie company and pot lucks:<br><br>
Tamale Pie<br>
You’ll be amazed how easy it is to make this impressive and delicious dinner. Although it doesn’t qualify as a (QF) dinner because the baking time is 30 minutes, it takes only about 20 minutes of actual hands-on time.<br><br>
1 tablespoon olive oil<br>
1 onion, chopped<br>
1 clove garlic, minced<br>
2 teaspoons chili powder<br>
1/2 teaspoon ground cumin<br>
2 cups cooked pinto, kidney, or black beans, drained<br>
1 cup diced tomatoes with juice (canned is fine)<br>
1/2 cup fresh or frozen corn kernels<br>
Sea salt and black pepper to taste<br><br>
1 1/2 cups cornmeal<br>
3 1/4 cups water<br>
3/4 teaspoon sea salt<br><br>
1/4 cup shredded Monterey Jack cheese (optional)<br><br>
Preheat oven to 350ºF. Oil an 8-inch square baking pan.<br>
Heat oil in medium-size pan. Stir in onion and sauté about 5 minutes. Add garlic, chili powder, and cumin. Sauté 5 minutes more. Add beans, tomatoes, and corn. Season to taste with sea salt and black pepper. Let mixture simmer uncovered while you prepare crust.<br>
Whisk together cornmeal and water in medium-size pan. Cook over medium heat until mixture begins to boil. Reduce heat to low. Stir in sea salt. Cook, stirring constantly, until thickened (about 10 minutes). Spread 2/3 of the mixture over bottom and up sides of the prepared baking pan. Pour bean mixture into crust. Top with remaining cornmeal mixture. (Don’t worry if beans are not covered completely.) Sprinkle with shredded cheese if desired. Bake 30 minutes. Let sit 10 minutes before cutting.<br><br>
Makes 6 servings<br><br>
Tortilla Soup<br>
This hearty, delicious soup is a favorite with my family and friends. Although the ingredient list looks long, this is really a quick soup to make if you have cooked or canned beans on hand. Since my children don’t like spicy foods, I leave the Tabasco sauce out of the soup and put the bottle on the table so each person can spice his or her soup.<br><br>
1 tablespoon olive oil<br>
1 onion, diced<br>
2 cloves garlic, minced<br>
2 cups cooked pinto beans<br>
2 cups cooked white beans<br>
2 cups cooked black beans<br>
4 1/2 cups water<br>
2 cups or 1 (15-ounce) can diced tomatoes<br>
1 tablespoon Sea Veg Mix (page xxx) (optional)<br>
1 teaspoon ground cumin<br>
1 teaspoon dried oregano<br>
1 teaspoon chili powder<br>
1 tablespoon miso<br>
1 tablespoon tahini<br>
2 teaspoons nutritional yeast flakes (optional)<br>
1/2 teaspoon Tabasco sauce or to taste<br>
Sea salt, if necessary<br>
Tortilla chips<br><br>
Optional Toppings:<br>
Minced fresh cilantro<br>
Sliced black olives<br>
Shredded Jack cheese<br><br>
Heat oil in large soup pot over medium-low heat. Add onion and cook 10 minutes without stirring so they brown. Stir in garlic. Add beans, water, tomatoes, Sea Veg Mix, cumin, oregano, and chili powder. Heat until soup starts to boil. Reduce heat and simmer uncovered about 30 minutes to let flavors combine. Remove 2 cups of soup and place in blender with miso and tahini. Puree and return to soup. Add Tabasco and sea salt to taste.<br>
To serve, ladle soup into bowls. Insert tortilla chips into soup around edges of bowl. Top with cilantro, olives, and/or cheese if desired.<br><br>
Makes 8 servings<br><br>
Note: See the Bean and Legume Cooking Chart in the Appendix for instructions on cooking your own beans, or use beans you have cooked and frozen. Canned beans are also work well here; just use one can of each type of bean. You can also use just one or two types of beans or different ones than I suggest. Just make sure they add up to about 6 cups.<br><br>
Thai Pumpkin-Coconut Soup<br>
This tasty soup is so easy you’ll want to make it often.<br><br>
2 cups or 1 (15-ounce) can pureed, cooked pumpkin<br>
1 (14-ounce) can light coconut milk<br>
2 cups vegetable stock<br>
1 tablespoon miso<br>
1/8 to 1/4 teaspoon red curry paste, or to taste<br>
1/4 teaspoon sea salt or to taste<br>
3 tablespoons chopped fresh cilantro<br><br>
Place pumpkin, coconut milk, and stock in pan. Warm over medium heat until just about to boil. Remove from heat. Mix in miso, curry paste, and sea salt. Sprinkle cilantro over top.<br><br>
Makes 4 to 6 servings

127 Posts
Discussion Starter #5
Cathe, I tried the Coconut Pumpkin soup tongiht and everyone LOVED it. I didn't have the red curry paste or miso so substituted 1/4 - 1/2 tea. pumpkin pie spice. YUMMY!<br><br>
Will try the tortilla soup next.<br><br>
Where can I buy miso, red curry paste and the other spices that are in your recipes? I'm in middle GA and well, folks here aren't exactly heath concerned<img alt="" class="inlineimg" src="" style="border:0px solid;" title="lol"><br><br>

5,706 Posts
You should be able to get the curry paste in the asian section of your supermarket. Miso may only be available at a health food store but possibly in the Asian section also. If no miso, just use extra salt to taste. Instead of curry paste, you might be able to find asian hot pepper sauce.<br><br>
Glad you liked it.

6,671 Posts
I am in the same boat - I am trying to add more meatless dishes to our repertoire. Here is one that has worked for us.<br><br>
-1 jar of marinated artichoke hearts<br><br>
Chop up the artichokes, then put them and the marinade in a saute pan. Add whatever veggies you want. These have all been good, in various combinations:<br><br>
-fresh tomatoes, broccoli, green peppers, onions, chick peas, zucchini, fresh spinach, any kind of nuts, garlic, fresh oregano (I inagine any kind of fresh herb would be good), leeks. Though pretty much whatever you have on hand is good.<br><br>
While the veggies are marinating, cook some pasta. We like interesting shapes. <img alt="" class="inlineimg" src="" style="border:0px solid;" title="smile"> This would also work over rice or couscous. When whatever you are using for a base is done, start cooking the veggies. When they are done enough, add the pasta and cook it for another minute or so to heat it up again. With the rice or couscous you'd just spoon the veggie mixture over the top. Pass at the table bowls of:<br><br>
-sliced black olives and crumbled feta cheese<br><br>

5,713 Posts
tomato basil pizza<br><br>
3 cups flour<br>
1 packet quick rise yeast<br>
1 1/2 tsp salt<br>
1 cup very warm water<br>
3 T olive oil<br>
2 c shredded mozzarella cheese<br>
2 large tomatoes, thinly sliced<br>
1/4 cup fresh basil leaves, torn<br>
1 tsp dried oregano<br><br>
Heat oven to 450<br>
Combine flour, yeast, sugar, and 1 tsp salt in medium sized bowl. Stir in water and 2 T. olive oil until mixture comes together. Turn dough onto lightly floured surface and knead about 10 minutes. Let rest 20 minutes.<br><br>
Pat dough over bottom of pizza pan. Sprinkle half of cheese on it. Top with tomatoes and basil. Brush tomatoes and rim of dough with remaining oil. Sprinkle with oregano and remaining salt. Top with remaining cheese.<br><br>
Bake in 450 oven on bottom rack for 15-20 minutes.

497 Posts
yum....these all sound so good! <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes2.gif" style="border:0px solid;" title="notes right-handed">:
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