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New vegetarian recipes request

Hello! It's been a while since the community has been really active, so I thought I might ask for a little bit of help. I'm trying to impress a boy (doesn't it always start that way?) who is a vegetarian. I'm looking for recipes so I can cook for him on a semi-regular basis. The archives have been great, but does anyone have more?

ALSO, here's the challenge: when you post a meal, what drink do you think goes best with it?

Thank you so much for all your help! Happy cooking! Happy eating!

Vegan cookies!!!

I like the idea of having a vegan dessert recipe up my sleeve, you know, in case any vegans come to visit. This recipe was reprinted in a back issue of Mothering magazine that I was reading and so I gave it a shot. My husband finds them "different" and "all right"; I really, really like them. It's probably the molasses taste that I like more than he does.  The dough is slightly crumbly, and they don't spread much (at all) on the cookie sheet.

Oatmeal Cookies

from Healthy Eating for Life for Children, by Amy Lanou, PhD

Ingredients
1 cup unbleached or whole wheat pastry flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar or other sweetener
1/3 cup vegetable oil
1/4 cup molasses
1 tsp vanilla extract
1 1/2 cups rolled oats
1/4 cup fortified soy or rice milk
1/2 cup raisins
1/2 cup chopped walnuts, optional

Instructions
Preheat oven to 350.
Mix flour, cinnamon, baking soda, baking powder, and salt in large bowl.
In separate bowl, mix sugar, oil, molasses, and vanilla until smooth. Add flour mixture, rolled oats, milk, raisins, and walnuts. Mix well.
Drop by rounded tablespoonsful onto an oil-sprayed cookie sheet, about 2 inches apart. Bake until light brown, 12 to 15 minutes. Transfer to a rack to cook and store in an airtight container.

Makes 30 cookies

Nutritional analysis, per cookie, with walnuts/without walnuts:
Calories: 91/78
total fat 4 gm/3gm
protein 2 gm/1gm
fiber 1 gm/1 gm
carbs 13 gm/13 gm
sodium 41 mg/40 mg

Veggie Pasta

I'm not terribly sure on the measurements. I just add, well, however much I like.

Pasta. Tube-like is best.
Onions
Roma Tomatoes
Garlic
Spinach
Feta Cheese (optional)

Cook pasta as normal. While it is cooking, dice up the onions, garlic,tomatoes, and spinach. Saute those in that order in either olive oil or butter. Once you're done with the two, mix together, add feta, and devour.

You can also add other veggies! I like to add mushrooms.

Wild Rice and Spinach

1/2 C wild rice (use Minnesota-type brownish wild rice, not the shiny black stuff, if you can)
1.5 C water
1 T butter or margarine
1/2 onion, minced
1 stalk celery, chopped fine
8 oz mushrooms, sliced
1 box frozen spinach, thawed and drained

Gently boil wild rice in water with salt to taste until done; drain any excess water.

Saute onion in butter for a few minutes. Add celery and mushrooms, cook several more minutes. Add spinach, then wild rice. 4 servings.

Optional: Add crumbled feta cheese on top.
1.5 C vegetable broth (22)
10 oz. frozen spinach - 1 block, or about 3.5C from a bag of frozen loose spinach - or substitute a similar amount of broccoli. (70)
1 T butter (100)
1 small onion, minced - 1.5 oz (20)
2 cloves garlic, minced (10)
2 T flour (120)
1.5C fat free milk (135)

You will need two medium saucepans.

Set vegetable broth and frozen spinach to boil in one saucepan.

In the other saucepan, melt butter, and sauté onion and garlic for a few minutes, until they are getting soft (do not allow to brown). Whisk in flour, and immediately follow with milk (adding only a small amount of milk at first until flour is blended in.) Simmer over medium heat until steaming and beginning to thicken, then add the vegetable broth and spinach. Season with salt to taste (a few pinches) and a bit of fresh ground pepper. Additional seasonings may be used if desired (I used a bit of Sunny Paris seasoning from Penzey's.)

Blend partially with an immersion blender, or in a regular blender or food processor. If using broccoli, it is better to reserve some chopped florets before adding to the milk; blend completely; then add the florets.

Makes 4 thick and satisfying cups of soup at about 120 calories each.

Currant Drop Cookies

I got the King Arthur Whole Grain Baking book for Christmas! Horray!
These are tasty (have to refrig. overnight, don't forget this step!)

Currant Drops
1/2 c butter (1 stick)
3/4 cup brown sugar (light or dark)
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1 large egg
1 TBSP white or cider vinegar
1 1/2 c whole spelt flour
2 cups dried currants, not packed (10 oz)

Cream the butter, sugar, vanilla, salt, baking powder until mixed. Beat in the egg and vinegar. Add the flour, stir in the currants. Cover the bowl and refrigerate overnight.

Preheat oven to 350 degrees F. Lightly grease or line baking sheets with parchment. Drop by rounded tablespoons. Should make two and a half dozen.
Bake the cookies, reversing the pans halfway through, front to back and top to bottom (if you do two at a time) until they are beginning to brown around the bottom edges but are still fairly tender in the middle, 15 to 17 min. Transfer to wire rack to cool after cooling on baking sheet for a few minutes.

Nutrition info per cookie:
5g whole grains, 90 cal, 3g fat, 1g protein, 10g complex carbo, 5g sugar, 1g dietary fiber, 15mg cholesterol, 42mg sodium, 103mg potassium, 29RE vitamin A, 1mg iron, 12mg calcium, 37mg phosphorus

ps. I tried half the dough with raisins and half with currants. The raisin ones were not nearly as good. I also think I only used about 3 oz currants for half the dough, leading me to believe that 10oz of currants is totally too much. The nutrition info was right out of the book. Spelt flour needs fridge resting overnight for it to work right in cookies, according to the book. I'm diggin it!
Enjoy!

Corn Pudding

People at potlucks and holiday meals love this dish and so do I. This is Mom's recipe, made a little bit healthier by substituting a lighter spread for margarine, yogurt for sour cream, and an egg-white product for whole eggs. It's still in the "treat" category because of that darn Jiffy mix. Maybe someday I will work up an entire recipe from scratch using cornmeal, but don't hold your breath.

1/2 cup Brummel and Brown vegetable oil/yogurt spread 360
1 can of corn, drained 280
1 can creamed corn 210
1 box Jiffy corn bread mix 900
1/2 cup "Better'n'Eggs" or Egg Beaters 60
1 C lowfat yogurt 120

Preheat oven to 350.
Melt margarine/spread in 8x8, 9" round or similarly sized casserole dish.
Mix all other ingredients together and pour into casserole dish.
Bake for about an hour (takes longer in a deeper dish, less in a shallow and wide dish). You will know the corn pudding is done when it doesn't jiggle in the middle when you wiggle it, and when it starts to get slightly brown along the edges and on top.

Makes a little over five cups of corn pudding at 350 calories a cup.

Vegetarians please note: Jiffy corn bread mix contains animal shortening. You'll want to find a vegetarian corn bread mix.

Slightly Spicy Salmon Patties

Very easy and unusually tasty.

Mix together in a bowl:
6 oz cooked salmon (1 foil pouch) 180
1/4 medium onion 20
10 saltine crackers, crushed 120
1 egg 80
1 tsp Aleppo pepper flakes*
salt and pepper to taste
2 T canola oil

Mix salmon, onion, crackers, egg, and seasonings in a bowl. Form into patties. Heat the canola oil in a nonstick frying pan; fry over medium to medium-high heat until browned and crispy.
Makes four patties at 160 calories each; this is just about perfect for two people.


*You could certainly use ordinary red pepper flakes, but this type is exceptionally flavorful and not as hot. If you don't want spice in the patties, use a few tablespoons of finely minced bell pepper instead, or omit the pepper altogether.<input ... ></input><input ... >
 

Chicken Salad

 9 oz leftover roasted chicken or turkey, chopped 285
2 ribs celery, minced 15
1.5 T (1 slice) onion, minced 5
5 T Hellman's Reduced Fat Mayonnaise Dressing 125
Salt and pepper to taste

Makes two cups at 215 calories each. Serve on a sandwich or on a bed of lettuce with tomato wedges.

VARIATIONS: Add a spoonful of dijon or other fancy mustard, or 1 tsp curry powder and a cup of red grapes sliced in half.

The Hellman's Reduced Fat Mayo has been one of my best substitution discoveries. I am really picky about mayo and I like this one fine.

Chipotle Pepper-Beef Tacos

1 lb lean beef such as round steak (inexpensive) or strip steak (costlier), cut into small thin slices against the grain 555
2 sweet peppers, any color(s) 60
1 Anaheim pepper 20
1 large jalapeno pepper 15
1/2 of a large onion 50
3-4 large garlic cloves 25
3 chipotles canned in adobo, minced 30
1 T lowfat balsamic dressing 25
juice of 1/4 lime 5
1 tsp taco seasoning
Cooking spray

Mix beef with chipotles, dressing, garlic and lime juice. Set to marinate for a few hours or longer. Spray skillet with cooking spray and saute on high heat, adding salt to taste.

Makes 4 servings at about 200 calories each. Serve with fat-free refried beans (10 calories per tablespoonful) on corn tortillas, which average about 45 calories each depending on brand. Corn or squash will go well on the side.

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