| T O P I C R E V I E W |
| Ninibini |
Posted - Feb 13 2012 : 4:28:26 PM
Hi girls -
Will you please share with me your favorite meatless meals and recipes? I've decided to give up meat for Lent this year, and would really appreciate your suggestions. :)
Thanks so much!
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| 16 L A T E S T R E P L I E S (Newest First) |
| Ninibini |
Posted - Feb 18 2012 : 10:30:02 PM
Ohh! These are such awesome ideas and recipes, girls! Thank you!!! My menu calendar is starting to look very promising! :)
Sharon - I definitely pray before - and while - I'm cooking. When we first moved to PA, the big joke was that everyone in the neighborhood knew I was cooking as soon as the windows flew open and the smoke started rising! LOL! I'm a lot better now, though, thank GOD!!!
Paula - THANK YOU!!! I just love raspberry vinaigrette! I will definitely use your recipe soon! :)
Sharon Denise - I do have a jar of Quinoa on my kitchen shelf... I have only used it once in a chicken recipe from MJF Magazine - it was awesome!!! But I haven't done a thing with it since, because honest-to-Pete, I've never even heard of it prior to seeing it in the magazine!
If anyone has some good recipes using quinoa or couscous, please do share!!! I've got them, I just have limited knowledge as to how to cook with them!!!
Thank you all! I really, really, REALLY appreciate everyone's help! :)
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| FieldsofThyme |
Posted - Feb 17 2012 : 03:33:10 AM
We have a lot of meatless dinners, but our most recent "newly" tried recipe is:
Sweet Potato Mac n' Cheese: http://www.keepitsimplefoods.com/vegetarian/sweet-potato-mac-n-cheese/
We loooove this recipe! I can't wait to make it again.
Farmgirl #800
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From my hands: http://pioneerpatchworkhomespun.blogspot.com/
From my Camera: http://www.flickr.com/photos/pioneerwomanatheart/
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| Annab |
Posted - Feb 16 2012 : 2:11:22 PM
Here's a new one I got from a friend at a recent potluck. I loved it!!!
a word of caution though. The recipe calls for a pinch or two of Adobo seasoning, and the only stuff I could find had MSG. Might could by why it tasted so good at the time, but when I replicated the recipe again at home and omitted it, it got rave reviews from the man of the house, and it disappeared in 2 days.
1 head cabbage
1/2 package sliced carrots (frozen)
1/2 package frozen whole kernal corn (I used Whole Foods Silver Queen in a bag)
1/2 package green beans
1 pint container whole (or pre sliced) mushrooms
1/2 white onion sliced to whatever thickness you desire
slice the entire head of cabbage into a a fry pan. Slice thin like you would to make saurkraut and sautee with chunks of onion until slightly wilted down. Remove and place in a crock pot.
Sautee all the frozen vegetables and add to the crock pot
Sautee the mushrooms and add last thing. Serve immediately or allow the cabbage to tenderize to taste. Cabbage might be a bit bitter so sautee to your tastes and add a bit of sugar and salt.
The recipe called for 1/2 stick butter! I used just 2 TBSP and a tiny bit of olive oil instead. This was way more than enough! Use any spices on hand
If you like meat or wish to add this after the Lent season, sautee this and add to the crock pot before adding the mushrooms.
Sauteed snowpeas or any other vegetable will work very well too. The original recipe just had the frozen 3 veggie mix with peas, corn and limas. I'm not a big lima fan.
Keep the crockpot on low
And I'm also a pasta freak, so I added penne pasta cooked al dente and added very last thing before serving
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| one_dog_per_acre |
Posted - Feb 16 2012 : 03:18:41 AM
Eggplant Parm
“It always looks darkest just before it gets totally black.”-Charlie Brown |
| Calicogirl |
Posted - Feb 15 2012 : 5:54:40 PM
Nini, thank you for being so sweet! The secret is praying first :)
Paula, that sounds wonderful and I bet you could substitute any flavor jam too! Thanks for sharing!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| StrawHouseRanch |
Posted - Feb 15 2012 : 10:41:17 AM
Here is best Raspberry Vinaigrette ever!!
I got this from Allrecipes:
1 10oz jar of organic raspberry jam. (I use Cascadian Farms brand)
1 Cup Apple Cider Vinegar
1/4 Cup Olive Oil
Dump into a jar, screw on the lid...shake vigorously...enjoy.
Delicious on Spinach topped with cranberries, walnuts, some onion, and feta. 
Paula
Farmgirl Sister #3090
Yesterday is History, Tomorrow is a Mystery, and Today is a Gift.
http://www.etsy.com/shop/StrawHouseDesigns |
| GirlwithHook |
Posted - Feb 15 2012 : 10:31:20 AM
Matt's Tofu Pasta Salad
1 pkg. extra-firm tofu, cubed
1 can chopped black olives
1/2 c. + 2 Tbsp. Italian salad dressing
3 cups cooked pasta, cooled
Mix all ingredients except for tofu. Add tofu and stir gently.
Alyce's Blushing Salad: replace black olives with sliced or chopped tomatoes and replace Italian salad dressing with raspberry vinagrette.
May Salad with Cucumber Dressing
2 cups cooked pasta, cooled
1 cup mixed vegetables
1/4 vegetarian salad topping
Cucumber Dressing (recipe follows)
Mix all ingredients together. Serve with a side of crusty bread.
Cucumber Dressing:
1/4 cup oil (olive, canola, your choice)
1 Tbsp. white vinegar
1/2 tsp Original Mrs. Dash
1/4 cup chopped cucumber
Stir first three ingredients together briskly; fold in cucumber.
All of these are Mister-approved--and handful that he is, he's been a vegetarian for over 12 years AND is used to gourmet food.
Sharon, I'm seconding the Quinoa recommendation! I discovered it in the pages of MJF, and wow...I like it best cooked and mixed with chopped veggies on a bed of spinach leaves. 
A hook, a book, and a good cup of coffee.... |
| Sharon Denise |
Posted - Feb 15 2012 : 10:20:54 AM
Quinoa is your friend! Goes with any flavor (just rinse it first) and provides complete protein. My favorite is a vegetable korma over a bed of quinoa. I buy organic frozen veggies with carrots, cauliflower, and snap peas and then get a nice korma sauce. I've never made my own, but there's great recipes online. We also had quinoa tacos which were surprisingly good. My hubby just used taco seasoning on the quinoa and put it right in the taco shell just like he would ground beef. So so good!
Farmgirl Sister #3754
www.facebook.com/bellcountybelles
http://bellcountybelle.blogspot.com/
http://pinterest.com/bluemonarch/
"There will come a time when you believe everything is finished. Yet that will be the beginning."
~Louis L'Amour |
| Ninibini |
Posted - Feb 15 2012 : 09:39:49 AM
Yaaayy!! Thank you girls!!! That's what I'm talking about! I can't wait to try all these recipes!!!
For those of you who have never tried a recipe from Sharon before - trust me, you SHOULD! Man-oh-man can this farmgirl cook! Her pork roast recipe is to DIE for! Thank you, Sharon!!!
N@n - that's what I'd like to see happen, too. I have a weird heart condition, and have been leaning more toward vegetables in our diet than ever. I don't think I'm "vegan" material, per se, but having less meat is probably a very good thing. I don't do very well with tofu or soy - they both hurt my stomach, to be truthful, but I'm totally willing to try your recipe! It looks very "doable" and versatile! Thank you!!!
Nicole - I LOVE spinach - I would LOVE to have your recipe! For some reason, I think I may already have it somewhere... Maybe from another post??? Hmmm... I'll have to check... But just in case, please do post it - 'sounds yummy!!! Thank you!
Paula - I'm with you - I could live on salads! Do you have a favorite? I do one with chopped leftover chicken, but it's just as great without meat. I layer: leafy greens, chopped apple or pears, thinly sliced red onion, toasted pecans, feta cheese (or bleu will work!), and dried cranberries. Then I use a local farm's organic raspberry dressing. Mmmm - M! I'll tell you, it's my hubby's favorite. We could live on it, too!!! :)
Thank you all so much! I really, really your help! I can be pretty creative, but I just know you all have such great ideas!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| StrawHouseRanch |
Posted - Feb 15 2012 : 06:20:20 AM
I really could live on salads alone. There is such a variety of goodies that can be thrown onto a leafy bed of lettuce, along with a bunch of home-made, mouthwatering dressings.
Paula
Farmgirl Sister #3090
Yesterday is History, Tomorrow is a Mystery, and Today is a Gift.
http://www.etsy.com/shop/StrawHouseDesigns |
| Calicogirl |
Posted - Feb 14 2012 : 1:52:20 PM
Hey Nini,
Here are a couple:
Black Bean Torte
Three cups cooked black beans
¼ cup chicken stock (you could probably use vegetable stock)
One Tablespoon oil
Two cups finely chopped red onion
Two red bell peppers, julienned
Two zucchini, halved and thinly sliced
Two cloves garlic, minced
One-cup corn kernels
One-teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt to taste
Six flour tortillas
Two cups salsa
Two cups Monterey Jack cheese
Puree beans and chicken broth in a food processor or blender. Set aside. In a large skillet, heat oil over medium heat, and when hot, add red onion, bell pepper, zucchini, and garlic. Sauté vegetables, stirring, until soft, about ten minutes. Add corn, cumin, cayenne pepper, and salt; cook another two or three minutes.
Lightly oil an eight-inch spring form pan. Preheat oven to 375 degrees. Place one flour tortilla in bottom of spring form pan. Spread ½ cup of the bean puree over tortilla; top with one cup of the sautéed vegetable mixture; spoon 1/3-cup salsa over the vegetables; sprinkle 1/3-cup cheese over salsa. Repeat with remaining ingredients ending with cheese.
Bake for 45 minutes; let stand five minutes before cutting into wedges. Garnish each wedge with a dollop of sour cream and chopped chives or scallions. Serves ten to twelve
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Ricotta Lasagna Rolls
6-8 servings
Ingredients:
-1/2 (8 ounces) pkg. lasagna noodles, cooked and drained according to directions
-1 (8 ounce) pkg cream cheese (we use Neufchatel...it's less fat)
-1/4 cup butter, softened.
-1 egg slightly beaten
-1 pound ricotta cheese
-1/4 cup chopped fresh parsley (dry works if you don't have fresh.... just a TBSP will do)
-salt/pepper
-I add oregano, basil, thyme, paprika, onion powder, garlic powder (all to our taste)
-1/2 pound mozzarella cheese, shredded (I sprinkle more on top at end of prep)
- 1/4 cup Parmesan cheese (I sprinkle more on top at end of prep)
-Marinara Sauce or Spaghetti Sauce of choice
Directions:
Prepare lasagna noodles as directed. Set aside.
Cream together cream cheese and butter. Stir in egg, ricotta, mozzarella, Parmesan, parsley, salt, pepper, herbs and spices and blend thoroughly.
Spread 2-3 tablespoons of filling on each lasagna noodle. Starting at narrow end, lightly roll up each piece. Spoon about ½-1 cup sauce into the prepared pan and spread evenly. Place roll in pan, seam side down. Pour additional sauce; top with extra mozzarella and Parmesan cheeses. Bake, uncovered, at 350 degrees for 50-60 minutes.
*Note: you could add spinach (defrosted and squeeze out) to add a vegetable.
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Eggplant Parmigiana
2 eggplants (2-1/2 lbs.) cut into 1/2-inch thick rounds
1/4-cup olive oil
3/4-teaspoon salt
1/2-teaspoon pepper
1 jar (26 oz.) Marinara Sauce (or meatless spaghetti squash)
1-1/2 cups (6 oz.) shredded Mozzarella or Provolone cheese
1 cup grated Parmesan cheese
Garnish: chopped parsley (optional)
1)Remove broiler pan with rack from oven. Have a shallow
2-1/2 quart baking dish ready.
2)Broiling eggplant in 2 batches, layer 1/2 on broiler
rack and brush with half the olive oil; sprinkle with
1/2 the salt and pepper. Broil 4-inches away from heat
6-8 minutes per side until lightly browned and tender.
Repeat with rest.
3)Spread 1/2-cup marinara sauce in baking dish. Line with
half the eggplant. Spoon on 1-1/4 cups sauce; top with
Mozzarella, remaining eggplant, sauce and Mozzarella.
Sprinkle with Parmesan; Cover with foil.
4)Bake 45 minutes or until bubbly. Let rest 15 minutes.
Garnish and serve. Serves 6.
Spray non-stick cooking spray on foil before placing on dish.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| texdane |
Posted - Feb 14 2012 : 06:23:58 AM
One of my favorite meatless recipes is a Baked Ziti. It's made in a casserole dish with spinach. Let me know if you would like the recipe.
Nicole
Farmgirl Sister #1155
KNITTER, JAM-MAKER AND MOM EXTRAORDINAIRE
Chapter Leader, Connecticut Simpler Life Sisters
Suburban Farmgirl Blogger
http://sfgblog.maryjanesfarm.org/ |
| N@n |
Posted - Feb 14 2012 : 04:41:49 AM
Shoulda mentioned, I crumble the Nut loaf up and use it in tacos, on pizza, in spaghetti sauce, to make hash for breakfast. If we eat it just as is, I slice it and saute it to crisp it up some. It would be great in chili too I am certain. Good luck.
keep searchin'-it's out there somewhere. |
| N@n |
Posted - Feb 14 2012 : 03:15:42 AM
Good luck on your meatless meals. I have adapted a Vegan lifestyle for the last month and a half and am amazed not only at the great meals but at the results. I am 64 and have taken medication for very high blood pressure since the age of 35. Within 8 days of giving up all meat, dairy and sugar my pressure readings dropped dramatically. Like to 97/59. I called my cardiologist who decreased my medication by half. Since that time I have had to decrease it again. And even though I am eating a whole lot of food, I am loosing weight. And I am never hungry and the food is wonderful.Not only that but my Meat loving husband is very happy with how he is feeling and he is losing weight as well. Our health has improved and we are ecstatic with how alert we feel.
Now for one of my favorite things.
Holiday nut loaf can be used as a meat replacement and you aren't consuming a lot of soy from questionable sources.
1 cup soft tofu
1/2 cup water
3 toes garlic
1 Tablespoon Braggs Amminos ( or soy sauce)
1/4 cup corn starch or vital wheat gluten
1 1/2 teaspoons salt
1 Tablespoon onion powder
1 teaspoon sage or Italian seasoning or herb or spice of choice
3 to 4 cups soft whole grain bread crumbs
2 cups pecan meal or finely ground walnuts
2 cups finely diced onion
In blender blend tofu, water garlic,onion powder, herbs and spices till smooth.
in large bowl mix onion,bread crumbs, wheat gluten, nut meal. Add tofu mixture and soy sauce. Mix well.
Pack into loaf pan.
Bake covered with alum foil at 350 for one hour, uncover and bake an additional 30 minutes.
keep searchin'-it's out there somewhere. |
| Ninibini |
Posted - Feb 13 2012 : 8:13:30 PM
Thank you, Carol! I will go online to check into the Morningstar site and Google, for sure!!! I really appreciate your suggestions! I'm hoping that some of our farmgirl sisters will also share their favorite recipes, because if anyone can cook - it's our farmgirl sisters! So, please, if there is a special recipe you'd like to share, I'd love to give it a try! :)
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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| Lessie Louise |
Posted - Feb 13 2012 : 5:38:45 PM
All our meals are meatless, I love a big pot og beans, any typr with a variety of veggies. Try the Morningstar site or just gogle meatless meals There is so much out there. GOod luck!
....it's what's inside a women, when she's up against the land.
Farmgirl #680!
http://www.etsy.com/shop/lessielouise22 |
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