Meatless dishes

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MACARONI & CHEESE

For four generous servings, cook macaroni according to directions on packet and drain well. Add 1 tsp oil and mix to prevent sticking. Keep aside while preparing cheese sauce.

CHEESE SAUCE
30g butter
2 tbs flour
1½ cups milk, warmed
1/3 cup grated cheese
salt, pepper to taste
2 tbs breadcrumbs
2 tomatoes (optional)

Heat the butter in a saucepan
Stir in the flour until frothy
Add milk and cook while stirring until smooth and thickened
Season well and add cheese
Mix in the macaroni
Pour into a shallow ovenproof dish and sprinkle with breadcrumbs
Decorate with tomato slices
Brown under grill for 10 minutes
 
VEGETABLE DISH
INGREDIENTS :
1 small butternut – cut big cubes
¼ pumpkin – cut big cubes (optional)
3 sweet potatoes – cut thick rings
1 tray baby sweetcorn
½ pkt baby carrots
4 baby gemsquash – cut in half
1 tray patty pan
Baby onions
METHOD :
  • Wash and cut all vegetables. Drain and steam until almost done.
  • Allow all water to dry out.
  • Pour butter sauce over the vegetables and mix well, ensuring veggies are well coated.
  • Simmer on low heat until veggies are soft and tender.
Sauce :
125g butter
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp ground garlic
½ tsp ground chillies
1 tblsp lemon juice
½ cup brown sugar/honey
METHOD :
  • Melt butter
  • Add spices and sugar
  • Boil for about 5 minutes
  • Pour over veggies
BABY MARROW PIE
INGREDIENTS :
3 tblsp olive oil
1 onion – chopped
2 cloves garlic – crushed
1 large carrot – grated
2 cups baby marrow – finely grated
3 tblsp flour
1 tsp mustard powder
3 extra large eggs, lightly beaten
salt and pepper
½ tsp ground nutmeg
3 tblsp finely chopped parsley
100g cheddar cheese – grated (can use feta or a low-fat hard cheese)
30ml grated Parmesan cheese
METHOD :
  • Heat oil and fry onion until soft
  • Add garlic and cook for a minute.
  • Add carrot and baby marrow and cook for 3 minutes.
  • Add flour and mustard powder to eggs, and whisk.
  • Add seasoning, nutmeg and parsley.
  • Fold onion, carrot and baby marrow mixture into egg mixture, and mix thoroughly.
  • Fold in grated and Parmesan cheese.
  • Pour into greased or ovenproof dish.
  • Bake at 180 degrees for 20 – 30 minutes or until set.
  • Serve warm in slices.
 
My BIL grows beautiful Eggplant, so I’ve been cooking that quite alot lately. One of my fav ways to prepare it is: Heat about a 1/4 cup of Olive Oil in a large skillet. Sautee Onion slices (I use a 1/2 to a whole lg. Onion) in the Oil. Add 1 pkg. of sliced Baby Bella Mushrooms. Sautee until the Onions are starting to soften. Peel a med to lg Eggplant. Cut into small chunks and add to Onions/Mushrooms (over medium heat). Sautee this for a few minutes, the Eggplant will soak up most of the oil. Then, add one can of Diced Italian Tomatoes & cook until the Eggplant is the consistancy you like. I don’t like mine too soft. This is really good over or mixed with Brown or Jasmine Rice. If you want, you could add a can of Garbanzo Beans. If you like all those ingredients, you will enjoy this dish.
 
Ah! This is why Fridays in Lent are so hard for me. I HATE seafood, and all those vegetarian things like tofu!!!

It’s all pasta and pizza for me, but it does get old. Mabye I’ll even get some ideas from here for next season 🙂
 
I use canned black beans for this burrito/taco; 1 can low sodium & 1 can regular.
Bean and Corn Taco’s from The Oregonian 2004

Salsa:
2 jalapeno peppers, seeded and chopped
5-6 roma tomatoes, diced
1 yellow bell pepper, diced
Fresh lime juice
4 tsp chopped fresh cilantro
salt

Beans:
1-2 Tbl veg oil in large skillet
½ large or 1 whole small onion, chop coarsely
Garlic, fresh minced
2 can black beans or try pinto or other beans; reserve liquid
1 Tbl white vinegar

Taco:
1-2 cups frozen corn, thawed
1 cup jalapeno jack cheese, shred
Flour tortilla, avocado, fresh cilantro, sour cream etc

Chop all ingredients for the salsa and put in sealed container in frig for several hours before serving.

Heat oil in skillet and add onion and simmer til wilted. Reserving 1 cup of the bean liquid, rinse the beans under cool running water in colander. Add beans to skillet w/ some of the reserved liquid and vinegar. Coarsely mash beans with potato masher. You may want to add more of the reserved bean liquid if the beans are dry. Add corn and mix well. Cover and heat thru . add a bit of the cheese.
Assemble taco’s using fresh salsa, cheese etc.

this makes alot of food. I use 1/2 of this for just the 2 of us.
 
the best and ez minestrone soup.
ALL IN ONE POT! JUST CHOP AND DUMP IT IN!
Makes 16 servings
4 quarts unsalted beef stock (I use the kind that comes in a box but not unsalted )
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh parsley
3 large carrots, sliced 1/4 inch thick
5 stalks celery, sliced 1/4 inch thick
1/2 head cabbage, thinly sliced
2 cups chopped onions
1 10-ounce package frozen chopped spinach
1 141/2-ounce can diced or peeled tomatoes
1 6-ounce can tomato paste
1 151/2-ounce can red kidney beans drained
1 151/2-ounce can garbanzo beans drained
1 cup uncooked salad macaroni
Parmesan cheese (for garnish) Garlic toast (for garnish)
Bring beef stock to a rolling boil in a large stockpot. Add the salt (if using canned broth reduce the amount of salt and add to taste), pepper, oregano, parsley, carrots, celery, cabbage, onions and spinach. Return to a boil and simmer until the carrots are tender (about 30 minutes). Add the tomatoes and tomato paste and cook for another 10 minutes. Add the kidney beans, garbanzo beans and macaroni and simmer until macaroni is tender (about 10 minutes). Turn off heat and let soup stand for 1 hour before serving. Serve with parmesan cheese and garlic toast.
 
jsut had lo-carb hi-fiber pasta cooked with garlic in the water, tossed with real butter, fresh grated parmesan and asagio cheeses, artichoke hearts, baby spinach, and fresh sauteed mushrooms, delectable. you could beat an egg and toss it in while sauteeing the mushrooms, foo yung style, if you need some more protein. in-law’s child just came up with this recipe.
 
Here are some of our favorites -
Black bean burritos
Lentils (lentil salad in the summer)
Marinated tofu with roasted or steamed veggies and brown rice (my sons’ fav)
Grilled cheese & tuna sandwiches
Tuna (or canned salmon) patties - also good with crab, sort of like a crab cake/tuna cake
Veggie burgers - so easy to make from scratch
Rice & beans
Vegetarian chili
Rice salad (and salad with other grains like quinoa, amarenth)
Quiche
Curried tofu with brown rice
Tofu parmesean - I bread the tofu slices, brown them in my nonstick skillet, and then bake them in a small amount of tomato sauce (so they don’t get mushy) and sprinkle with cheese, serve with pasta
Taboulleh with big lettuce leaves
Tuna salad stuffed tomatoes

There are some great vegetarian cookbooks out there, but also some terrific recipes in my favorite - Joy of Cooking. You can make nearly everything with tofu - try to buy it fresh, local - we get a terrific tofu from Whole Foods which totally rocks over the national brand sold at the grocery store. Press your tofu for a few hours to get it extra firm.
 
Zatarain’s Dirty Rice (or Jambalaya), prepared and mixed with a can of drained black beans and about 1/2 cup of sour cream. Make burritos with this mixture, topped with cheddar cheese and your choice of condiments - WOW!
I ran out of ideas last week and came up with this. YUMMO:thumbsup:
 
Another really really easy thing to do is get some eggplant, cut it into thick rings, cover with lemon juice and a mix of paprika, lemon zest and white pepper, and stick it on the grill or barbecue.
 
Just thought I’d post what I made for supper tonight–zucchini patties. Grate up some zucchini, carrots, onions, or whatever veggies you want. Let the zukes sit for awhile and squeeze 'em good to get the water out (or press into a strainer). Then mix with a couple-few eggs, seasonings of choice (we like garlic and cajun seasoning), and enough flour to make a batter. Fry in vegetable or olive oil until cooked through. We served it with fresh sliced tomatoes and homemade whole wheat bread. Yum! 😃

ETA: Just had to mention, hubby liked them so much he said, “I can’t believe there’s no meat in these! Are you sure they’re not really salmon patties?” :hmmm:
 
I don’t know if anyone else has mentioned this, but quinoa (pronounced keen-wa) is a grain that cooks similarly to rice. It’s more nutritious than most other grains, because it has a whole lot of protein, it’s low in fat, and is high in fiber. It tastes delicious, too!

I like to make that with some veggies (seasoned well, of course!) and a salad- perhaps mozzarella with basil and heirloom tomatoes (and a vinaigrette), or whatever else you like.

You can PM for recipes if you’d like. I’ve been a vegetarian for years, so I could probably help you out.
 
Summer Girl;3955181 I would love to find a cook book that showcases a “Monastic Diet”. When I watched Into Great Silence [/quote said:
, I was facinated by how they ate so simply-and I realized I would have no clue how to eat like that or prepare meals for my family that are really simple. That’s kinda what started me thinking about having a couple of meatless dishes each week-but then I got stuck on pasta! Go figure! But now with your help I think we can get past the pasta…or at least have some more variety. I knew if I just asked here I would get great suggestions. Now if I can just make myself cook instead of eating out I’d be set.😃 Of course, any more ideas for good healthy meals are always welcome so keep ‘em comin’…

There is a great series of cookbooks done by a monk that I love. I have the soup one and am getting the others.

Monastery Cookbooks
Click to expand...
 
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