|I'm not a vegetarian (I would have too hard a time giving up barbecued ribs)but I would like to include more meatless meals in my diet. The problem is that many of the recipes call for tofu, tempeh, frozen vegetables, cottage cheese, all things that I can't get where I am. I live in a small village in Guatemala and we can get plenty of fresh vegetables-lettuce, potatoes, broccoli, cauliflower, peppers, also beans and chiles of many kinds. We already eat a lot of rice and beans, but more variety would be welcome. So, if you have a good meatless recipe using simple ingredients please share it with me. Thanks.|
|I've got a few family recipes. Of course, my family is Greek, so the flavors might be different from what you're used to. But, on the other hand, they might be an interesting change. |
A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. Vary the vegetable depending on what is available.
1 pound summer squash (zucchini, crookneck, patty pan, etc.)
•Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks.
For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold.
A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles.
2 pounds string beans, fresh or frozen
•In Dutch oven, sauté onion lightly in olive oil.
Serve hot or room temperature.
Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions.
2 – 2 ½ lbs. wax potatoes (white, Yukon Gold, or red)
Macaronia me Voutyro
Simple yet delicious. Browned butter, tender pasta, and sharp, tangy cheese. A real treat for pasta lovers everywhere.
•Fill a large deep pot 3/4 full with water.
*If desired, substitute ½ cup very light olive oil for half of the butter.
**If using Mezithra cheese, substitute ½ cup sweet, unsalted butter to cut down on salt content.
Deliciously different! A perfect appetizer spread with crackers.
1 large eggplant
•Place whole, washed eggplant in greased baking pan.
Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak).
A peasant dish that’s perfect for vegetarians. Simple and tasty!
•In a large saucepan place the oil and heat it on medium high until it is hot.
Serve Spanakorizo with grated Parmesan cheese and/or plain, unflavored yogurt.
Variation: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks (white and green portions) for the spinach and add with the liquid. Leeks need longer cooking time. Omit green onions.
I know you said you eat a lot of beans already, but this is a classic Greek bean soup recipe. It just might be different enough to try:
Comfort food…Greek style! Thick, hearty, and full of vegetables. Peasant food fit for a king!
1 pound dry beans (great northern, lima, garbanzo, black eye pea, lentil)
Dry Bean Preparation:
Black Eye Pea/Lentil (no soaking necessary):
Canned Bean Preparation:
This soup tastes even better reheated the next day; it also freezes well.
|Here are some favorites: |
Connie's Zucchini Cakes
Delicious Black Bean Burritos
Other simple ideas:
Vegetable Frittata: saute chopped zucchini, onions, peppers, and mushrooms in olive oil; add beaten eggs, and cook until almost done; top with cheese, put under a broiler to melt cheese and cook top of frittata
Vegetable Fried Rice ~ cooked brown rice, broccoli, onion, bell pepper, peas - stir fry broccoli, onion, and bell pepper (all chopped small) in some vegetable oil; add in cooked brown rice or white rice, stir and heat; add in a handful of thawed frozen peas, stir well; lastly, add one scrambled egg if desired; splash on some soy sauce if desired and serve hot. You can use other vegetables in this, but be sure to have lots of onion/green onion.
Taco Salad - "10 Minute" recipe found at Taste of Home:
Grilled Veggie Sandwich ~ saute sliced summer squash, chopped bell pepper, and chopped onion in some olive oil, season with basil, oregano, or Italian herbs; pile on a ciabatta roll or sliced bread spread with a little mayo; crumble on some feta cheese and grill in a skillet in a little melted butter until hot.
|shambo & teresa, WOW! Thank you for all the great recipes & ideas. And all the ingredients are readily available to me. Thanks again for sharing with me,I can't wait to start trying these.|
|I'm not a vegetarian but I cook mostly simple vegetable dishes since my DH won't eat meat anymore. I don't buy tofu or any of the strange stuff. Here are a few recipes I use. |
CROCKPOT ROASTED VEGGIES
•1 lb. baby carrots or regular carrots, cut into chunks
* 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed, halved
1. Preheat oven to 450 degrees F (205 degrees C).
3 to 4 yellow summer squash, sliced
1 sleeve of crushed Ritz crackers (2- 2 1/2 cups)
shredded cheddar cheese (opt)
Boil the squash and onion together in a small amount of water until soft. Drain and mash.
melt butter (or margarine) mix with cracker crumbs.
I buy the frozen ravioli, put it into a casserole dish cover with spaghitti sauce and add mozzarella cheese on top. Bake at 350º for about 45 min
|Some good sounding recipes here......will be trying some as soon as the eggplant starts coming in from the garden. |
Thanks for sharing.
|I made this recipe over the weekend; had it warm from the oven with cubed steak and fresh corn, then last night I warmed it up in a skillet and piled it on a crusty bun topped it with havarti cheese and melted under the broiler of my toaster oven. The remainder I plan to warm with some chopped tomato and put it on some pasta. |
Roasted Vegetable Ratatouille
1 medium eggplant, peeled and cut into cubes (4 cups)
Preheat the oven to 375F. Toss the prepared eggplant, zucchini, bell pepper, tomatoes, garlic, rosemary, and thyme with 2 tablespoons of olive oil. Arrange the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 25 minutes.
Once the garlic has browned, remove it and set it aside. Continue cooking the remaining vegetables for an additional 15 minutes or until they have all turned golden brown around the edges. Transfer the vegetables a large bowl.
Smash the reserved garlic with a fork until it forms a smooth paste and mix it into the remaining 2 tablespoons of olive oil. Toss the roasted ratatouille with the garlic dressing, salt, and pepper. Serve it warm or at room temperature.
note: I used some dried herbes de provence and Italian herbs crumbled over the vegetables instead of the fresh herbs. I meant to tear some fresh basil over the finished vegetables, but I forgot to do this.
This roasted vegetable ratatouille recipes makes 8 servings.
|Here is another one I use a lot. You can change the veggies and add extras if you want. Its very Yummy! |
TATOR TOT CASSEROLE (meatless)
1 can cheddar cheese soup
1. cook broccoli in microwave 5 min.
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