Vegetarian Recipes

[LindaAnn]

Just wondering if anyone has a vegetarian recipe to share. I am trying to cut back on meat, not become a complete vegan. I love rice, beans, veggies--just about any kind.
Thanks.

[LindaAnn]

Francesca, I went to that site and watched the video--very interesting! My husband loves cabbage, so I just might have to give this a try.

[SWMO]

I hear you Go Dogs.:B

I think part of the problem today might be in all the pre-packaged stuff. When I was a youngster we ate all that my mom fixed, but she didn't fix more than we needed. When it came to meat, she bought exactly what she needed from the butcher. Today if you want pork chops many of us have to buy a package and you can be sure it will have an odd number in it.

[Go_Dogs]

I don't know what happened to my family. When we were kids, a picnic was grilled cheeseburgers/hot dogs, turtle soup, and a lot of ice cream.
Now, here is what we got:
1.Brother- High blood pressure-low fat, low salt
2.DH- lactose intolerant-no dairy
3.Nephews- Vegan/Vegetarians, some eat fish, some dairy, some organic with no GMO's
4. Sister is gluten-free
5. Oldest son has gall bladder issues, he doesn't eat red meat.
6. DIL doesn't want young grandchildren to be exposed to peanuts/honey.
Now, everyone is very understanding that their various dietary requirements causes havoc with the hostess, so they often bring their own dishes. That being said, as a hostess, I want to serve as many people as I can. The veggie chili is my go-to recipe, I serve it with various toppings: cooked sausage/bacon, cheese, onions, etc., so everyone can have what they want.
I almost run a Kosher operation so the 'meat' utensils aren't mixed with the non-meat, etc.
The falafel/hummus served in Pita or corn tortillas are good, too.
Thankfully, cake and ice cream still works. 😉

[bcsdguy]

I love Kimchi also. It is definitely an acquired taste. It is also good if your partner is eating it too.:)

[Francesca_Knowl]

LindaAnn wrote:

Wanderlost wrote:
I'm rather partial to kimchi fried rice. I make our kimchi every three weeks and this is just a lovely way to use up leftover rice, whatever meat might be laying around, and spiced up nicely with soy sauce and kimchi.

I'm not familiar with this-- what is kimchi?

Korea's National Dish, that's what! :B

And a big favorite of mine, too....an acquired taste to be sure- the aroma alone will peel paint- but once begun the kimchi habit is forever!

[Go_Dogs]

Kim Chi is pickled, hot cabbage.
I have used those crumbles in Chile, and spaghetti sauce. I think it's officially known as, Textured Vegetable(soy) Protein. You can also just crumble up a veggie burger patty.

[LindaAnn]

Thanks for all the suggestions.

I have tried some of the Morningstar products, but not the crumbles, so I will have to try them

[LindaAnn]

Wanderlost wrote:
I'm rather partial to kimchi fried rice. I make our kimchi every three weeks and this is just a lovely way to use up leftover rice, whatever meat might be laying around, and spiced up nicely with soy sauce and kimchi.

I'm not familiar with this--what is kimchi?

[The_Mad_Norsky]

eabc5454 mentioned an item in passing that works well in vegetarian recipes.

MorningStar Farms makes an excellent ground beef crumble that has absolutely no ground beef in it. LOL, yes, I know it sounds funny, but it is an entirely vegetarian substitute for ground beef.

They make several other products that work well in any vegetarian cuisine.

Found in the freezer section at your local grocery store.

My son and daughter-in-law are both vegetarians, and I have learned to use the ground beef crumbles when cooking for them.

[Wanderlost]

I'm rather partial to kimchi fried rice. I make our kimchi every three weeks and this is just a lovely way to use up leftover rice, whatever meat might be laying around, and spiced up nicely with soy sauce and kimchi.

[eabc5454]

I make veggie sloppy joes frequently, and the leftovers freeze well for another meal.

One onion, diced finely
Ond red or yellow pepper, seeded and diced finely
Two zucchini, diced finely
Two cloves garlic, peeled and minced
Two teaspoons olive oil
Saute above until veggies are soft.
Add 1/2 cup ketchup, 1/4 cup barbeque sauce, a dash of liquid smoke, black pepper to taste, 1 T brown sugar, 1/4 cup cider vinegar. Taste and correct seasonings. Simmer for a few minutes until it starts to thicken.
Add two cups cooked drained lentils and one package of Morningstar crumbles. Simmer until hot.
Serve on hamburger buns with french fries and homemade coleslaw - YUMMY!

[Francesca_Knowl]

rockhillmanor wrote:
Hummus.


HUMMUS

2 cans (15.5 ounces each) chickpeas
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt


Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Good basic recipe, but: didja fergit the olive oil? I like/make hummus, too, and consider good olive oil an essential addition!

[dcason]

I saute' veggies and put them over past of any kind and add some FRESH
parmesion or percorino/romano cheese over it.

The Mexican casserole can also be made into individual burritos. I make a similar dish and do burritos and make fresh guacamole for the top along with salsa.

Mac & cheese and add broccoli chopped up (annies is good brand).

grilled zucchini, eggplant, peppers...over pasta.

Shish kabobs without the meat.
Donna

[LindaAnn]

Thanks for the hummus recipe--I love hummus, so I will definitely try this instead of "store bought"!