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Vegetarian Un-Recipes

After last week’s post about eating vegetarian…even vegan, there was some great discussion and feedback (thank you!) and some talk of actual food.  Today Nathan and I watched Forks Over Knives a documentary on doctors researching and promoting vegan eating.  Certainly gave us more to think about.  If you have an hour and a half it is worth watching.

In the meantime, here are some meal ideas that are so simple I cannot in good faith call them recipes – so here are my un-recipes.  These have been staples for our family for some time…maybe there will be a new idea in here for you.

 

Chipotle Beans and Rice

15 oz can S&W Chipotle Pinto Beans

One Cup Brown Rice, cooked according to package directions

Stir together…done.  Sautéed onions and peppers are a good add in.  Fabulous make ahead dish.

Serve this with a side salad, crudite or fruit (Dante thinks an apple is the perfect side dish for everything…).

Going vegetarian but not vegan? Top with cheddar cheese or sour cream.

 

Plain Old Pasta and Sauce

One Pound pasta

16 oz jar of marinara sauce (I will in a future post tell you why this Italian girl uses jarred sauce)

Variety of cooked vegetable add-ins.  Spinach is a stand-by.  As are green peppers and onions.  Cabbage works.  We had this tonight with eggplant, zucchini and mushrooms.  Keeping veggies in the mix is essential – though they can be a in a hearty salad if you (or the kids) are a pasta purist.

Not Vegan?  Pecorino Romano on top is delish.

 

Veggie Goulash

Eggplant – 1 medium, peeled and cubed

Zucchini – 2 small to medium, sliced

Mushrooms – 8 oz, sliced

Asparagus – 8 oz, cut to 1” lengths

Pretty much any combination of these – or any substitution that you enjoy – will taste great.  Quantities aren’t precise.  Cut it all up, toss it with salt, pepper and coriander to taste in a 9×11 baking dish.  If you skip the zucchini or mushrooms, add a quarter cup or so of water to the baking dish.  Cook at 350*F for 35-45 minutes until the veggies are the desired tenderness.  Serve over brown rice, barley or quinoa.

Adding 8 oz. of crumbled feta make this mighty tasty for the cheese lover.

 

Portobello “Burger”

Portobello caps

Hamburger Buns

Typical hamburger fixings.

I would never have guessed a Portobello burger would be this easy!  Lightly oil the mushroom cap (they seem to typically be 3-4” across).  Place on a hot griddle for 4-5 minutes per side.  The mushroom releases its water and becomes soft – don’t overdo it!  Salt and pepper to taste; add toppings.  Many hamburger toppings are veggie based so indulge in all the ketchup, mustard, relish and red onion you want.

Make it a cheese burger if you like – pepper jack is pretty tasty atop a Portobello!

 

There you have some basic, hearty, yummy vegetarian entrée ideas.  I realized as I noted the Feta in the Veggie Goulash that all my non-vegan options were about cheese…tells you where I am coming from!

What vegetarian staples are already in your regular meal rotation?  Please share!

3 comments to Vegetarian Un-Recipes

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