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Anyone have any good veggie recipes
Posted: Dec 15, 2010
I am looking for some ideas for vegetables as the main course. I'm getting away from meat. Only eat chicken every once in awhile, but I want to just cut out all meat. I know the basics of salads and steamed vegetables, but looking for something different. Anyone have any recipes they would like to share.
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Beans and soy products - Kittymama
[ In Reply To ..]I used to be vegetarian and ate a lot of bean dishes and soy products, tofu, soy cheese, TVP, lots of meat substitutes in the health food stores. Bean soups, vegetable soups, hummus as a dip with cut celery and carrots. I used to use TVP to make sloppy joes. (TVP is textured vegetable protein, a soy product like instant hamburger, soak it in hot water, drain and use like hamburger). It has a soy taste, not for everybody, but didn't mind. I had a hard time using vegetables as a main dish, I need protein myself. Pasta always a good choice, pasta salad with garbanzo beans.
There are lots of cookbooks and stuff online, Vegetarian Times has good recipes. Can use soy cheese in vegetarian lasagna with tofu as a substitute for the ricotta.
I have a killer broccoli cassarole - love to cook
[ In Reply To ..]but not sure it you would consider a main dish, but everyone absolutely loves it. I made it one year for my husband's Christmas party and now they want it every year.
CREAMY BROCCOLI CASSAROLE
32 oz package of broccoli (cooked)
½ cup butter
½ cup flour
2 tsp. Salt
4 c. milk
12 oz cream cheese
1 ½ c. grated cheddar cheese
Bread crumbs browned in some butter
Cook broccoli and drain. Melt butter in sauce pan. Add flour, salt, and milk. Heat until sauce is thick and smooth, stirring constantly. Add cream cheese and stir until well blended. Place cooked broccoli in 4 qt. casserole. Pour cooked sauce over the broccoli. Sprinkle cheese over top. Cover top of casserole with buttered bread crumbs. Bake at 325 for ½ hour to 45 minutes until done.
PRobably more of a side dish, as that is what I make it as. You could make it with fish, if you eat fish. Hope you enjoy.
I make the exact same broccoli casserole - but add those s/m
[ In Reply To ..]small white onions you buy in a jar. Mix those in with the broccoli once it is in the casserole dish before you pour on the cream cheese mixture. I have made this casserole every Thanksgiving as it was one of my mother's dishes for Thanksgiving which she hosted every year until she passed away. It is absolutely scrumptious.
That is how the original recipe was but - love to cook
[ In Reply To ..]you were suppose to add the frozen pearl onions. I too got the recipe from my mom, but the frozen pearl onions were always touch on the outer layer, so I had dropped that from the recipe. I had never through about adding jarred pearl onions. Next time I will try that, as I know the jarred onions are much softer. Do you get them in the vegtable isle in your store or where the drink mixes are?
YUM!!!!! - bad cook
[ In Reply To ..]That sounds scrumptious. I'm definitely going to try that this weekend. Thanks.
Mmmm, that sounds good. I would add some chicken and rice - NKC
[ In Reply To ..]and make it a meal.
Veggie ideas - no meat for 20 years
[ In Reply To ..]look for recipes for vegetarian lasagna and eggplant parmigiana.
Here\'s a big hit with my family:
BLACK BEAN AND PINEAPPLE ENCHALADAS
INGREDIENTS
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) Old El Paso® mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
DIRECTIONS
1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
YUM YUM too!!! - bad cook
[ In Reply To ..]I'm also going to get the ingredients for this this weekend.
Funny today I was just telling my DH I'd love to have enchiladas sometime.
This sounds so good. Thanks for the recipe.
Sweet pecan/beet/apple salad - RLee
[ In Reply To ..]1 tablespoon brown sugar
2 teaspoons butter
1/3 cup pecan halves
3 tablespoons oil
5 tablespoons cider vinegar
1 can (14 1/2 oz) sliced beets, drained
1 medium Golden Delicious apple cored and diced
1. Melt sugar and butter in skillet; add pecans. Cook and stir over low heat 3-4 minutes until carmel colored; cool.
2. Combine oil and vinegar; toss with beets and apple. Add pecans just before serving and serve over lettuce if desired.
Vegetable salad - RLee - very good
[ In Reply To ..]This salad is one of my very favorites. I use it for cookouts and it is very colorful for the Christmas season as well.
Head of broccoli
Head of cauliflower
1 red, green, and yellow bell pepper sliced thin and cut in 1-inch pieces.
1 red onion sliced thin and cut in 1-inch pieces.
cherry or grape tomatoes
(can add yellow squaah)
MARINADE
3/4 or 1 cup sugar (prefer the 1 cup)
2 teaspoons dry mustard
1 teaspoon salt
1/2 cup white vinegar
1 1/2 cup of vegetable oil (prefer olive oil).
1 small onion grated
2 tablespoons poppy seed
Mix mariinade first then add veggies. Marinate at least 3 hours or overnight. Enjoy!!!!!!
Pasta Fagioli - FlaMt
[ In Reply To ..]I love making this, especially on cold days. Super easy, vegs can be mixed and matched to fit what you have on hand, and can easily make as a meal when you serve with some fresh baked garlic bread. Tons of recipes out there but this one is my fave, even better when you use fresh herbs:
Ingredients
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can crushed tomato
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta or any small pasta
Directions
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in crushed tomato, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup. Serve with garlic bread.
*Some people like to take a shortcut and throw in the pasta to cook in the soup the last 10 minutes, but be careful because the pasta will soak up all the liquid. Even though it's an extra pot to wash, I think it's worth it to cook the pasta separately then rinse with cold water before adding to the soup.
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