Meatless Recipes

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shannin

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I’m taking a break from the polotics forum. On a much lighter note…:rotfl::rotfl::rotfl:

I am probably the world’s worst cook. I’m always looking for easy, meatless recipes. How about sharing some good (easy) meatless recipes.

Blessings,
Shannin
 
Sorry for the spelling error - correction - **politics. :o :o **

Shannin
 
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shannin:
I am probably the world’s worst cook.
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I might have you beat there. Not in terms of technical ability, just in terms of variety of dishes.

On meatless days I tend to favor “breakfast” foods: french toast (my favorite), veggie omlettes (without the veggies in my case), pancakes, waffles, etc.

Of course almost all dessert dishes are meatless too 🙂
 
chunks of zucchini, onions, tomatos, etc. with a good barbeque sauce on skewers and cooked on the grill until the sauce almost carmelizes. . . mmm… serve over rice. . .

bean burritos are good, fast, and easy too.
 
ummm…I’m only here to take a breather from Politics also…
 
We always tended to go with the old Hungarian stand-bys when I was growing up:

wide egg noodles and cottage cheese with canned peaches on the side,

cabbage and the same noodles (grated, and cooked down in a little crisco with plenty of salt and pepper). My husband likes to add grated parmesan to his.

tuna salad–prepared like the tuna for sandwiches, but with vinegar (Mom used white, I mix white and basalmic), a little oil, mixed with iceberg lettuce torn into bite sizes. Serve with scoop fritos and eat like layered dip.

Speaking of Mexican layered dip, we make it hot with taco seasoning in the beans and eat it with tortilla chips.

Sometimes, usually in the summer, we have Greek Pasta salad w/o the pepperoni to our Fridays.

Cheese/vegetable pizza–our favorite is bell peppers and onions

In a hurry, we stop by Taco Bell for bean burritos…

Last week I made homemade vegetable soup on Friday, and added barley and braised beef to the leftovers on Saturday.

I have a meatless chili recipe I hope to try out soon, but haven’t so far. My family is dubious to say the least.

Other quick stand-by’s: cheese and crackers–we like sharp cheddar and club crackers, except for my son who prefers saltines

Vegetables and ranch dip–we prefer a southwestern ranch.

There’s a Greek family restaurant we like, and sometimes have just hummus and bread with the cucumbers, tomato wedges, and olives that come with it. I’m loking for a homemade hummus that would taste like this one…

We also sometimes, usually in the winter have spaghetti with marinara sauce, bread, and salad.

Looking at my list, you’d never know that until fairly recently I didn’t cook in much as I hated to cook. Cooking has been my lenten penance the last two years, and I just realized how much God has blessed me. I actually enjoy cooking and do it on a consistent basis now. Our God is awesome!
 
Here is my favorite meatless recipe.

2 slices of bread
2 TBSP butter

Toast the bread. Spread the butter evenly over the toasted slices. Enjoy!
 
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Apologia100:
Here is my favorite meatless recipe.

2 slices of bread
2 TBSP butter

Toast the bread. Spread the butter evenly over the toasted slices. Enjoy!
Click to expand...
Not bad but I like toasted Ybor City style Cuban bread with almond butter.
 
For an excellent ground meat substitute, use colored TVP. You soak it in broth. boullion, tomato juice or water and it has the texture and color of hamburger.You can mix it with bbq sauce and ketchup for sloppy joes; you can add it to spaghetti sauce to add protein Tou can use it in chili ; mix it in with macaroni and cheese; you can add eggs and flour to make meatballs or a loaf.
It’s very inexpensive and keeps forever; you can buy it in bulk – with no shipping costs – at
bulkfoods.com
 
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Apologia100:
Here is my favorite meatless recipe.

2 slices of bread
2 TBSP butter

Toast the bread. Spread the butter evenly over the toasted slices. Enjoy!
Click to expand...
:clapping: I think I may be able to handle this one, Apologia 100. I love peanut butter on toast.

:rotfl: :rotfl: :rotfl:

👋 Blessings,
Shannin
 
morningstar farms has hamburger crumbles, really a TVP analog, that are indistinguishable from ground beef in chili and spaghetti sauce and sloppy joes and tacos. it is the only product of its type that does not have an annoying aftertaste, they also have fake corn dogs, my favorite stack with real stadium mustard (which I have imported from Cleveland). My husband likes their many varieties of veggie burgers. breakfast “sausage” is only so-so.

Stouffers used to have a veggie lasagna that was to die for.

I like spinach-feta pie Greek style, can’t spell the name.

hubby is vegetarian (and Republican and a golfer) so most cooking here is meatless, but I sure like my beef when I eat out.

Luby’s a cafeteria chain here in Tex has salmon croquettes I would walk a mile for

this reminds me of the time I was trying to get my kids to eat more veggies. I thought if I just pureed beans in the blender and added them to spaghetti sauce nobody would notice the difference. WRONG. to this day nobody in my family will eat spaghetti in my house unless the see me actually open the jar of ragu and pour it in the pan, and they watch my like a hawk while I heat it up and serve it.
 
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roemer:
For an excellent ground meat substitute, use colored TVP. You soak it in broth. boullion…
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Is a dish still meatless once you use broth or bouillon?
 
You can buy vegetable broth. However, we prefer either the breakfast-for-supper (pancakes) approach or else pasta (shells stuffed w/ cheese).
 
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shannin:
I’m taking a break from the polotics forum. On a much lighter note…:rotfl::rotfl::rotfl:

I am probably the world’s worst cook. I’m always looking for easy, meatless recipes. How about sharing some good (easy) meatless recipes.

Blessings,
Shannin
Click to expand...
How about some cheesy tomatoe grits 👍
 
I originally posted this on another thread, but it works well here too (cut-and-paste because I’m too lazy to retype it).

**Black Bean Soup (completely vegan)

**3 tbsp. olive oil
1 c. chopped onion
1/2 c. small-dice carrot
1/2 c. small-dice celery
1 tbsp. minced garlic
1 tbsp powdered cumin
2 tsp. paprika
1/4 tsp cayenne
3 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced tomatoes (drain and reserve juice)
salt and pepper to taste
  1. Heat the olive oil in a stockpot or Dutch oven. Add the veggies and spices (through cayenne pepper) and saute for about 5 min (until the onion starts to soften).
  2. Combine the reserved juice from the canned tomatoes with enough water to make 6 cups of liquid. Add this to the pot along with the beans and tomatoes. Let simmer for about 30 min.
  3. Add salt and pepper to taste. Serve hot.
It’s really easy thanks to the canned beans/tomatoes, and it’s very tasty. This was actually our dinner last night, along with a batch of cornbread (also easy, I used the recipe on the back of the cornmeal canister).
 
If you want to try something with a Mexican/Southwest flavor, here’s one that I found at a recipe site. It’s great with a some avocado and salsa on top. I found the quinoa grain in the natural foods section of my grocery store.

Quinoa and Black Beans

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin

1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions
1 Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2 Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3 Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
 
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mmd:
If you want to try something with a Mexican/Southwest flavor, here’s one that I found at a recipe site. It’s great with a some avocado and salsa on top. I found the quinoa grain in the natural foods section of my grocery store.

Quinoa and Black Beans

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin

1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions
1 Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2 Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3 Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
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This sounds good! I may just have to try it 👍
 
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