What's Your "GO TO" Veggie Dinner?
My wife...and doctor...are really pushing for me to go edit~ (more) vegetarian...(and less meat)
not sure I can do that all out but I am willing, and have been doing much better for some time now as far as eating less meat. When the kids were here with all their ballgames/church activities/scouts/etc. our favorite go to meal in a hurry was... grab a rotisserie chicken (shred it) ~ can of pinto/black beans ~ lettuce/tomato/onion ~ cheese ~ tortillas or chips... we had burritos/tacos/nachos in a hurry and reasonably healthy :) So, what is your "go to" veggie meal? It doesn't have to be something really quick...the kids are gone!! :) |
ratatouille, veggie pizza or veggie soup.
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Linguine alla puttanesca, vegetable bolognese, stir fry, a big bean salad...I could go on for HOURS!
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The really quick, comfort-food one is pasta with lentils, an Egyptian Jewish recipe from Claudia Roden's The Book of Jewish Food. Sauté a sliced onion in olive oil with cumin, coriander and cinnamon, and garlic; add a tin of green or brown lentils; once it's cooked, season with salt and pepper and put on pasta. Serves 2-3 depending on how hungry you are. Generally needs a dab of margarine/butter to go with, and I've been known to add a sliced tomato to the pan near the end.
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These ideas sound great Ladies...thanks...
which reminds me....Angie and I haven't been to the local French bakery, where we can get a really good ratatouille omelette, in a while... |
Hey,
I am not vegetarian, but we eat at least one veggie dinner a week. I love roasted veggies with fresh basil and cilantro & garlic. And then a nice black bean burger. My doctor is a cradle vegetarian and she said the hard part is really getting all the vitamins you need and she said she has always had to take a 'good' amount of B vitamins, just FYI. Good Cookbook is from the Moosewood Restaurant in Ithaca NY (love this restaurant, only about 40 minutes from where I live) You can find it on line or at Barnes & Nobles. Hope you check it out! |
veggie enchilada pasta:
6 oz whole wheat shell pasta 3 smallish zucchini 3 smallish summer squash 1 lb 12 oz can of crushed tomatoes 16 oz jar of (medium heat) enchilada sauce 12 pkg of frozen corn hot ro*tel can of black beans, rinsed and drained can of pinto beans, rinsed and drained 1-2 T minced garlic an entire bunch of green onions and all of the spices in copious amounts - cumin, chili powder, and cayenne pepper. I like spicy and hot. In large pot, sauté zucchini and squash in a little oil, salt and pepper until softened a bit. Take out of pan and set aside. Add onions and garlic to pot and let them cook for a few minutes. Add in the beans, tomatoes/rotel, spices and enchilada sauce. Bring to a boil and let simmer for 5-10 minutes to let the flavors mix together. Add in pasta and more water, if needed. Let the pasta cook in the pot. Once the pasta is cooked, stir in the corn and the zucchini and squash. I waited until the end to add the squash back in so it wouldn’t get too soggy. layered mexican dinner: brown rice, lime juice, green onion, cilantro fat free refried beans corn salsa over easy egg guacamole tex mex roll ups can of corn, drained can of black beans, rinsed and drained 2T lime juice 2tsp chopped chives 2tsp garlic powder 1/8tsp salt 4 tortillas mix first six ingredients and roll up in tortillas. Eat with salsa lentils and rice 6c cooked brown rice, mashed with 1-2 avocados while warm Add 1/2 15oz can lentils and 1/2c chopped peanuts serve over romaine bbq chickpeas 15oz can chickpeas, rinsed and drained 1/4 bottle bbq sauce 1/4tsp onion powder microwave 2 min & stir serve over brown rice cheap chili 15 oz cans black beans, kidney beans, black eyed peas 1/2 c chickpeas 14oz can diced tomatoes w/juice 15oz can green enchilada sauce mix together -- add in water or broth til you like the consistency. Heat |
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Another favourite recipe in this household is pasta primavera. Sauté assorted green vegetables in olive oil and put on pasta, usually with basil pesto and/or some sort of green beany thing (e.g. frozen baby broad beans). Pine nuts or almonds together with raisins and a pinch of ground coriander is an alternative way of seasoning it, bringing it more to Middle Eastern than Italian. Broccoli, courgette [zucchini], artichoke hearts, spinach, leeks, peas, that sort of thing. I don't eat cheese but I'm sure you could add it quite easily. Colourful and fabulous and you know, I haven't made it in ages, this is actually a good reminder. |
I agree, Esofia. The bulk of our vitamins come from plant foods. I think the doctor mis-stated herself when she mentioned the vitamins. Doctors traditionally recommend B12 for vegans, though vegans as yourself that eat nutritional yeast don't even need to take B12. I really think the doc wasn't paying attention to what she was saying.
My GO-TO veggie meal is my vegetarian chili. It's only as good as I say it is if you use the same brands of ingredients, especially the seasoning, anything else will give a completely different flavor and I don't have a clue what it will taste like but it won't taste like mine :lol: My Chili: 3 large sweet onions, chopped (I use Vidalia when available) 3 large red bell peppers, chopped (though I always use a large 28 oz can of roasted red bell peppers, chopped, and prefer Roland brand) 3 large cans (28 oz each) Muir Glen Fire Roasted Crushed Tomatoes (best flavor and consistency with nice pieces of tomato) 2 cans kidney beans 2 cans black beans 2 cans white cannellini beans 4 Tbsp Smoky BBQ Rub from World Merchants Spice (key ingredient. Crucial ingredient. Seriously :p) Saute the onions and red peppers (if using fresh) in a little olive oil, stir in remaining ingredients. Add a little water or vegetable stock if it's too thick. Simmer in crock pot all day. Tastes best the next day IMO. Freezes really well in individual portions. I always have some of this in my freezer. |
crockpot beans, veggies & seasonings to taste. I go Mexican, Italian, French, Indian, African with PB,or eclectic depending on my mood and what beans I have. In the winter i make a pot every weekend for quick weeknight meals.
Seasonal vegetable frittata Greens & beans |
Cyndi, what is African with PB?
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Heat a little olive oil in a heavy skillet, toss in about a cup of chopped onion, and when the onions are almost soft, add 3 or 4 cloves of minced garlic and some red pepper flakes. Stir, and add a can of drained and rinsed chickpeas, and let cook until the chickpeas start to pop. Add several handfuls of baby spinach leaves and let them cook down, then add a can of fire roasted diced tomatoes. Shave a little pecorino or parmesan cheese over each serving. I get barely two servings from this, depending on how hungry I am. ;)
(I sometimes make this with Swiss chard, and it's just as delicious.) |
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:hug: Thank you all so much! :hug:
I can't wait to try these choices :hungry: I edited my post to clarify my doctors advice. She wants me to eat lean meat and go green a lot more than I have... not that Angie hasn't provided the options for me ;) Anyway, I have really done well in the last few years of adding more veggies (which I love by the way) to my meals... The link below is the black bean salsa we made for dinner tonight to go over some brown rice that we dipped ..... well I did with tortilla chips... Angie skipped the chips, used the fork.....better choice and more civilized :D The website is from a blog of an awesome friend of hers.... http://goodcleanhealth.com/blog/?p=155 |
Burritos: Tortillas, black beans, spanish rice, pam "fried" onions & bell pepper, avocado & hot sauce =)
Spaghetti: WW Noodles, spaghetti sauce of choice, & pam "fry" some veggies -broccoli, carrots, onion, zucchini- So fast & easy. Mashed Potatoes: Boil potatoes in vegetable or chicken broth, when done mix with seasonings of choice (roasted garlic is yum), I usually add a little of the juice after mashing also. Veggies on side. Can Chili w/ Diced Baked Potatoes or Sweet Potato "Fries": Make potatoes in oven, when done pour chili on top, add a little ketchup if wanted. Veggie Stir Fry: Broccoli, Onion, Carrots, Snow Peas, Teriyaki or Hoison Garlic Sauce. Serve over whole wheat rice. (stir fry veggies of choice using pam and a little soy or teriyaki sauce. I always also add garlic seasoning. When done mix with chinese sauce of preference and a little ginger seasoning.) Quinoa Salad: Cook quinoa in veg or chicken broth, then drain put in bowl, mix with veggies such as green onion, green beans, corn, pepperoncinis, top with avocado and a drizzle of dressing if needed. You can also throw veggies of choice, corn on the cob, and potatoes on the grill. |
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