Any Vegetarians Out There?

[Guest imsohungry]

Hey...

I know some of ya'll are thinking "Julie's not a vegetarian, she's posted recipes with meat."

Truth is, I don't really like meat. I don't eat much of it, mainly because I don't like the taste of it; I also despise eating meat "off the bone"...although I've never told my family this, being from the deep south, they would think I'm crazy! Often, I cook my hubby a steak, and then I eat the rice and veggies that go with it w/o the meat.

I would really love some good recipes that have protein in them. I'm learning to cook tofu and have made several yummy dishes with it (and one really gross one). But I'm learning.

Any suggestions? Any recipes? Any good ideas on how to cook tofu as a dish or in a recipe? Also, any other ideas for protein? Thanks for any feedback.

-Julie

[jenvan]

Tofu--I like the extra firm kind in stirfrys--brown it with veggies in a sauce. You can also use it in lasagna, although I don't have that recipe on me. We like beans and lentils at my house alot--black beans, all kinds of lentils, black-eyed peas, pinto/northern beans, and quinoa (yummy cooked in broth, similar to a rice-high protein, my new favorite).

Here are some sites with veg recipes you can look at:

Open Original Shared Link

Open Original Shared Link

I also love searching on www.allrecipes.com

We cook a lot of beans and rice, jamabayla, beans/rice/cheese/veg/taco type meals. I have a great recipe for sweet bean souffle (tastes like sweet potato casserole), if you want it. I also like to puree some pinto/great northern beans (both have very mild flavor), with milk, then cook in a pan with some butter, salt and pepper. It is very mild, and like mashed potatos, has same creamy texture too. Very tasty, and lots of protein/fiber. I just use a can of rinsed beans for that.

You can also add nuts to stirfrys and other dishes, good protein. Do you like fish at all? Sorry for the randomness of my ideas !

[Guest imsohungry]

Thank you for responding Jen!

I know it sounds silly, but I was a vegetarian for a long time and stopped because, every once-in-a-while, I get a craving for a hamburger, bacon, or pepporoni. But the truth is, I think my body is craving the protein more than the meat. Not only do I not really like the taste of it, but I also kind of hate the thought of what I'm eating...ya know what I mean?

Your suggestions are great, and I just visited one of the sites that you suggested and it looks great! (vegweb).

What is quinoa? Where would I find it? Sorry if this is a dumb question...remember, I'm still new to cooking. I would love your lasagna recipe! If you get a moment to post it I would appreciate it. I made tofu enchiladas last week and they were great!

You know, silly as it sounds, I hadn't thought of beans as protein (although, now that you mention it, I remember). I do like beans and tofu...when I get home, I'm going to re-read your post more carefully to make sure I didn't miss anything.

Thanks again. -Julie

[jenvan]

Julie-

So glad my posts were helpful! Ck out this site, it will tell you all you need to know about Quinoa! Pronouned (Keen-wah) Open Original Shared Link This is one of the leading brands. It is easy to make, simmers for 15-20 minutes like a rice. I like cooking it in broth or saffron. I'll then eat it as a side with seasonings or sub it for rice in recipes, like mexican dishes, beans and rice etc. It has a great fluffy texture and taste. And much more protein than rice, as you'll see. After going gluten-free, I added this and beans to my diet to make up for other things I couldn't eat any more, and to get more fiber.

I think that if I wasn't married, I would eat very little meat. But my hubby has to have meat at every meal He's good to eat gluten-free pasta, and some gluten-free breads though.

Recipe: I haven't done tofu lasagna in a while, and couldn't get the original I had, but this one was rated high. The recipe below that is my fav meat lasagna--I think the best around. If it's not too confusing, I would actually use the spice combinations from the meat recipe for the veg one. I like the homemade sauce, vs. canned, but canned would be quicker... Happy cooking-let me know if you want anything else! I have bean recipes too...maybe could find a tofu stirfry too...

VEG

INGREDIENTS:

· 1/2 (12 ounce) package uncooked lasagna noodles

· 1 (12 ounce) package firm tofu, crumbled

· 2 eggs

· 1/4 teaspoon salt

· 1/4 teaspoon black pepper

· 1/4 teaspoon ground nutmeg

· 2 tablespoons milk

· 1 cup spaghetti sauce

· 1 tablespoon dried parsley

· 2 cups shredded mozzarella cheese, divided

· 1/2 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.

3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.

4. Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.

5. Bake in preheated oven for 25 to 35 minutes.

REGULAR

· 1 1/2 pounds lean ground beef

· 1 onion, chopped

· 2 cloves garlic, minced

· 1 tablespoon chopped fresh basil

· 1 teaspoon dried oregano

· 2 tablespoons brown sugar

· 1 1/2 teaspoons salt

· 1 (29 ounce) can diced tomatoes

· 2 (6 ounce) cans tomato paste

· 12 dry lasagna noodles

· 2 eggs, beaten

· 1 pint part-skim ricotta cheese

· 1/2 cup grated Parmesan cheese

· 2 tablespoons dried parsley

· 1 teaspoon salt

· 1 pound mozzarella cheese, shredded

· 2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

[Carriefaith]

I also prefer veggies and rice over meat. I am not a vegetarian though since I eat fish, some chicken/turkey, some beef, and I refuse to eat pork/ham. But I do eat way more veggies, rice, gluten-free grains, and fruits than meat.

Here is a recipe that should have lots of protein because it has cashews and kidney beans:

Rice and Vegetable Casserole

3/4 cup rice uncooked

1/2 teasponn salt

1 cup mushrooms (quartered)

1 cup carrots (cut in half slices)

one 15 1/2 ounce can of kidney beans

1/2 cup cashews

3 tablespoons parsley (I use less)

1/4 chopped onion

1/2 teaspoon garlic salt

one 14 1/2 ounce can vegetable broth or 1 1/2 cups vegetable stock (I use Imagine chicken or vegetable broth) a little more wouldn't hurt wink.gif

1/2 cup cheddar cheese (I omit this)

Preheat oven to 350.

Pour rice in the bottom of a 2-quart casserole and sprinkle with salt. Add the mushrooms, carrots, beans, cashews, parsley, onion, and garlic salt. Tumble together and add broth. Cover and bake for about 1 hour, stirring once at 30 minutes. Remove, sprinkle on the cheese, and let stand 5 minutes for the cheese to melt. If freezing don't add the cheese until the casserole is thawed.

[jenvan]

I swear, I've got to watch my spelling. At the end of my last post here I meant to say, I have bean recipes, If you want any... My brain ! I have been misspelling and mixing up my words, even when I am talking a lot lately. !

[Carriefaith]

At the end of my last post here I meant to say, I have bean recipes, If you want any...

That's ok I do that all the time, you can edit your posts by clicking edit on the top right hand corner of your posts. I edit mine all the time.

[jenvan]

thanks girl-always forgot about that. i'm going to try your casserole recipe sometime... i assume you use an instant-type rice...

[Guest imsohungry]

Thanks ladies!

This weekend I'm going to print off your recipes. I went to Whole Foods yesterday and bought quinoa. I can't wait to try it. It will be this weekend though before I have time. I appreciate the info. that you all gave me.

Hey, last night I tried a new recipe...sauteed portabello mushroom caps with veggie/tofu filling and topped with cheese...very yummy!

Well, gotta go back to work...

-Julie

[jenvan]

Let me know what you think of the quinoa after you try it! ps--the packages say cook 15 min, but i usually end up simmering for 20. then i will put a dish cloth on top of the pan and put the lid back on--let it set off to the side for a few minutes to absorb some of the excess moisture. (i do that with my rice too...)

[Guest imsohungry]

Carrie that casserole looks easy and yummy. I'm definitely going to have to try it soon!

Jen, Carrie, (or anyone else)

Do you know of any good recipes for the quinoa? Mainly what kind of seasonings to add, etc. I appreciate the tips you gave on how long to cook it too, Jen!

[Carriefaith]

i assume you use an instant-type rice...

I use Uncle Bens regular white rice, I add extra broth to make sure that the rice has enough liquid to cook in.

Do you know of any good recipes for the quinoa? Mainly what kind of seasonings to add, etc.

Sorry, I've never cooked with quinoa, I'm not really familar with it. Maybe someone else knows more.

[jenvan]

Julie- Forgive the length ! but here are several recipes. I haven't tried some of these, so I would experiment. I am someone who rarely follows a recipe, I usually add/sub ingredients/spices. I like to cook my quinoa in a strong broth (I use chicken/beef, but you could use vegetable). I will add bouillon to the water or use stock, and simmer the quinoa in that. I also like saffron-do you have any saffron threads? I let them steep in the water in the pan as it heats up, then add the quinoa. With the saffron I will also season with salt/pepper. Another spice combo is a cajun one-- (you can experiement with the measurements): cayenne pepper, white pepper, garlic powder, onion powder, black pepper, paprika (we use hungarian paprika). I will also combine the cajun-spiced quinoa with browned ckn sausage (spicy or sweet), some sauteed red/yellow peppers and black beans for a jamabayla variation... Those are a few ideas. Can't wait to hear what you think! Happy cooking

QUINOA PILAF

1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)

1/2 cup green onion, diced 1/4 cup olive oil

1/4 cup celery, diced 2 cloves garlic, crushed

1/4 cup green pepper, diced 1 cup almonds, sliced

1/4 cup sweet red pepper, diced 1/4 tsp oregano

salt to taste

Saute chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sauteed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy sillet until lightly golden. Add almonds and mix. Serves 6-8.

Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.

Quinoa Tabouli ( Categories: Rice, Spices, Vegetarian )

Ingredients ( serves 1 )

1 c Water

1/2 c Quinoa

3 md Ripe tomatoes

1 c Parsley

1 c Scallions

1/3 c Freshly squeezed lemon juice

1/3 c Safflower oil

2 tb Fresh mint

Salt; to taste

Instructions

Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed.

While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well.

Let tabouli sit in the refrigerator for a day to blend flavors ( Serve at room temperature ).

Paellaquinoa ( Categories: Chicken )

Ingredients ( serves 6 )

1 1/2 c Quinoa, rinsed

2 c Cooked chicken

- cut in 1"- 2" pieces

3 c Chicken stock

1/4 c Olive oil

2 Garlic cloves, minced

1 Onion, chopped

1 cn Black olives

1 c Peas

2 Sweet red peppers, sliced

1/8 ts Saffron (or more to taste)

Salt to taste

1/2 lb Chorizo or other sausage

Red pepper to taste

6 lg Raw shrimp

12 Scrubbed clams in shell

Instructions

Saute onion and garlic in half the olive oil. Add quinoa and saffron and saute. In another pan, saute chicken and sausage in remaining olive oil until brown. Add chicken, sausage, olives, peas and stock to quinoa mixture. Add salt to taste. Mix well.

Bake in large covered casserole dish at 350 F. until quinoa has absorbed all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers. Cover and bake an additional 10 minutes.

Quinoa Stuffed Tomatoes ( Categories: Vegetarian )

Ingredients ( serves 4 )

4 lg Tomatoes

Salt (opt'l.)

4 to 6 scallions; minced

2 Garlic cloves; minced

2 tb Olive oil

2 tb Chopped parsley

2 tb Chopped capers

2 tb Chopped almonds

3 tb Chopped currants or raisins

2 c Cooked quinoa

2 tb Grated fresh Parmesan

Instructions

Slice tops off tomatoes. Remove pulp and seeds and discard. Salt tomatoes lightly if desired and turn upside down to drain. Set aside. Saute scallions and garlic in olive oil, then stir in parsley, capers, almonds and currants or raisins. Add quinoa or bulgur and combine thoroughly. Stuff mixture into tomato shells and sprinkle with cheese. Bake 15 minutes at 350 F.

Title: Quinoa, Leek and Tofu Casserole

Categories: Casseroles, Cheese/eggs, Harned 1994, Main dish, Rice/grains

Yield: 5 servings

1 1/2 c Tofu

2 ts Sesame oil

1 Garlic clove; pressed

1 Leek; chopped

2 c Cooked quinoa

1 ts Salt or 2 tsp. shoyu

1 ds Pepper

Unrefined vegetable oil

1 c Bread crumbs

1 c Milk (dairy or soy)

1/2 c Cheese; grated

Working with 1/2 c. tofu at a time, squeeze out water using both

hands. Set aside.

Heat a large skillet or wok and add oil. Add garlic and then leek;

saute until lightly browned. Add quinoa and then tofu; saute each

for 2 minutes. Season with salt and pepper.

Oil casserole. Add 1/2 c. bread crumbs and rotate casserole until the

bread crumbs evenly coat the casserole. Gently add the quinoa

mixture. Press a well in the center of the quinoa and pour in milk.

Cover with remaining bread crumbs and cheese.

Cover and bake at 350 F. for 20 minutes. Remove cover and continue to

bake until cheese is nicely browned.

[Guest imsohungry]

Wow, Jen and Carrie, thank you SO much for the recipes...I get to go buy "big groceries" tomorrow (that's our family-term for spending hundreds of dollars on food at one time). I'm making a list with the ingredients I need to buy to try the recipes...it's strange to get so excited over food, but I love trying new things. I've never been a cook, but I'm learning. Thanks again. -Julie

[jenvan]

Julie-

Good luck cooking! I get excited to make new things too. "Big Groceries"--I like that. I think my husband feels like I do that each week ! It's better sometimes if I don't take him a long to see the receipt !

[Carriefaith]

Big Groceries"--I like that. I think my husband feels like I do that each week ! It's better sometimes if I don't take him a long to see the receipt !

That's funny. It's expensive to eat what I want, I'm at the grocery store almost every second day

[Guest imsohungry]

O.K. ya'll,

I've decided which recipes I'm going to try first:

1) Carrie's Rice and Veggie Casserole

2) Jen's Quinoa Tabouli

I'm taking "baby steps"...with my marginal cooking history, I'm afraid if I try too much at once, I'll get discouraged

You would think this is a life-altering event! (HA) ...although, if my hubby eats it, and it is meatless...it may be a first-time event!

Enjoy the weekend and the 4th ladies!

[Carriefaith]

I've decided which recipes I'm going to try first:

1) Carrie's Rice and Veggie Casserole

2) Jen's Quinoa Tabouli

YAY! I hope you enjoy them! I have another one that is super good:

Chinese Stirfry

2-3 tablespoons olive oil

2-3 cups of white rice

Veggies:

1 medium Nappa cabbage, cut up into bite size pieces

1 large red pepper (or 2 small), cut up into very small portions

5-7 green onions (depending on how much you like them), sliced thin

2 cups chinese bean sprouts

1 small can water chestnuts

Sauce: (you can half the ingredients if you don't like lots of sauce)

2 cups water (depending on how much sauce you like)

2 McCormick all-vegetable Bouillon (vegetable, chicken, or beef)

2 tablespoons of VH soy sauce

2 tablespoons of corn starch (add more if you want it thicker)

2 tablespoons white sugar

2 tablespoons white wine (optional, just adds flavour)

You will need a large stir fry pan, skillet, or pot.

- Cook rice while preparing stirfry

- Place olive oil in pot and cook red pepper for about 5 mintues over medium heat.

- Place nappa in with oil and pepper and cook 5 mintues over medium heat. Be careful it doesn't burn.

- Add the rest of veggies and all the ingredients for the sauce, add the liquids first and then the dry ingredients.

- cover and cook on low heat for about 15 minutes or until all veggies are done. stir often to avoid buring.

Serve Over Rice and Enjoy!

[Lesliean]

I'm vegan in addition to gluten free. Here is a great link to great recipes:

Open Original Shared Link

And here is the link to all the recipes:

Beverages - Awesome Ones for All Seasons

Open Original Shared Link

Bread, Muffin, Cracker, Crust & Crumble Recipes

Open Original Shared Link

Brunch and Breakfast Ideas

Open Original Shared Link

Chinese/Thai Food

Open Original Shared Link

Cookie & Cake Recipes

Open Original Shared Link

Dairy Free Recipes

Open Original Shared Link

Dairy Free gluten-free Cake Icing Recipes? Birthday Party HELP!

Open Original Shared Link

Dinner

Open Original Shared Link

Dinner Ideas

Open Original Shared Link

Egg Free Baking

Open Original Shared Link

Fish Dishes

Open Original Shared Link

Freezer Meals

Open Original Shared Link

Mexican Meals

Open Original Shared Link

Noodle Recipes

Open Original Shared Link

Nut recipes

Open Original Shared Link

Pizza

Open Original Shared Link

Pizza Dough discussion Open Original Shared Link

Pot Luck Dinner Ideas and Discussion

Open Original Shared Link

Puddings, Pie Shells and Puff Pastry

Open Original Shared Link

Sauces and Seasonings and Salsas

Open Original Shared Link

Seafood Fare

Open Original Shared Link

Snacks/Travel

Open Original Shared Link

Stirfry sauces

Open Original Shared Link

Sugar (refined) Free Recipes

Open Original Shared Link

Thanksgiving Recipes & Ideas

Open Original Shared Link

Vegan/Vegetarian Recipes

Open Original Shared Link

Yeast Free Recipes

Open Original Shared Link

__________________

I hope you enjoy them as much as I do

[Carriefaith]

Thanks Lesliean for all of those links. I love getting new recipes

[jenvan]

Carrie-here's the flat bread recipe with my notes Hope this works well for you... I really like the taste of this mix.

1 cup sweet rice flour

1 cup white rice flour

¼ cup tapioca flour

¼ cup brown rice flour

¼ cup bean flour or sorghum (or I split 1/8 bean and 1/8 sorghum)---since I don't like a strong bean taste in my breads

1 tsp salt

pinch of sugar

1 tsp baking powder

1 ½ tsp oil

enough water to create a thin, pourable batter

Mix all ingredients together except the water. Add the water gradually until a thin batter is made. I don't don't give a specific water measurement, b/c I think it depends on how thick you want the flatbread. The thinner the batter, the thinner you can pour them out to cook. After batter is at desired consistency, pour pancake-size amounts into the pan (using a spiral motion I've found helps). I spray some Pam down on a nonstick skillet for these. When bubbles rise to top and bread seems somewhat firm, and slightly browned on bottom side, flip over and brown on other side till cooked through. I like to make quite a few of these and freeze them for later, separated with wax paper. I haven't tried it yet, as I just got a tortilla press a few days ago...but I am going to try making this mix thicker, adding some xanthan gum and pressing it out in the tortilla maker, then cooking in a pan to make tortillas. Think I'll try it today for lunch!

[jenvan]

Leslieann- Can't wait to try some of the recipes on the site you posted...

[Carriefaith]

Thanks so much Jen Now I can make hummus and eat it with flat bread YUM!

[Merika]

Hi,

I've been vegetarian for 13 years, and am now trying to eat meat I don't recommend going 100% veggie. A little meat once a month or whenever you feel like it is a good idea. After being veggie for so long, my body no longer makes the enzyme necessary to break down meat, so it is very difficult (and unpleasant) trying to add meat back into my diet.

It is nearly impossible to eat out being veggie and gluten-free. I'm not sure you're considering going 100% veggie or are just looking to eat less meat....

Check out Moosewood cookbooks. They are all really tasty and well-balanced nutritionally, and available at most bookstores. Cook with lots of beans. White beans - northern, cannellini - are great for Italian food and not super "bean-y" if you're not accustomed to eating beans.

You will not get enough protein if you eat just grains and veggies. Typically Americans eat tons of cheese and soy when converting initially to vegetarian. Sorry, but this is unhealthy. You gotta eat the beans Also, too much soy in its unfermented state is not good for your body, despite the soy-craze of the 90s, Asia does not consume much unfermented soy - tofu, tofu-"cheese", soymilk. Fermented soy in small amounts is more typical (the fermentation takes out a toxin in the soy plant) - soy sauce, tempeh (not sure it's gluten-free).

I think eating less meat is a great idea Most Americans eat far too much of it, IMO - both for health and environmental reasons. I have heard too, which I think is very interesting from someone on this board, that once their insides had healed from celiac, they found themselves better able to digest meat and ate more of it than previous. Something to think about...

.02,

Merika

[Carriefaith]

I think eating less meat is a great idea smile.gif Most Americans eat far too much of it

I agree. I am not a vegetarian but I eat WAY more veggies and fruits than meat. I think way to many people eat too much meat and grains and not enough veggies and fruits. Studies have shown that certain veggies and fruits can reduce the risk of certain diseases like cancer and heart disease, I don't recall ever hearing or reading a study where meat does this.