Vegetarian Dishes?

Andrea - posted on 07/27/2010 ( 10 moms have responded )

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Does anyone have any easy vegetarian dishes? Or recipes without anything processed? I have to watch my salt intake...so I've tried to give up meat, but I'm not eating enough protein...I have gained more by eating vegetarian! ARRGGHH not sure what to do here? I'm thinking of getting some chicken breast for lunch or dinner, but I'm in need of some recipes...

10 Comments

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Lima - posted on 10/25/2014

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Elements:
1 10-oz pkg. frozen chopped spinach, thawed and squeezed dry
4 eggs
1 C ricotta cheese
3/4 C freshly grated Parmesan (I use Peccorino Romano)
3/4 C chopped portobello mushrooms
1/2 C finely chopped green onion with some green tops (about 4 large)
1/8 t. dried oregano
1/8 t. dried basil
1/2 t. salt
1/8 t. pepper
Direction:
Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 10-15 minutes; cut in wedges and serve.

http://wheatgermrecipes.com/

Linda - posted on 08/08/2010

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If you are watching your salt intake, be careful with cheese. I just learned how to make mozzarella, and it is not salty like the processed stuff. You can get protien from that, use it in pasta salads, on eggplant parm., on pizza, or melt it into soup, like pasta fagioli!

Katharine - posted on 08/08/2010

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Roasted Pumpkin and Carrot Soup
Serves 4
* 2 small sugar pumpkins, halved and seeded
* 2 Tbsp extra-virgin olive oil, plus extra for coating pumpkins
* Sea salt
* 1 small yellow onion, diced
* 3 to 4 carrots, diced
* Grated zest of 1 lemon
* 1 Tbsp mirin (rice wine) or white wine
* 2 c water
* 1 c plain soymilk, plus extra if needed
* 2 tsp sweet white miso
* 2 to 3 Tbsp pumpkin seeds, pan-toasted, for garnish
* 2 to 3 sprigs fresh parsley, minced, for garnish
1. Preheat oven to 375º. Generously rub outside skin of pumpkins with oil. Place, cut sides down, in shallow baking pan. Sprinkle lightly with salt and add 1/8 inch water to pan. Cover loosely with foil and bake about 40 minutes. Remove from oven and set aside to cool.
2. Place 2 tablespoons oil and onion in medium soup pot over medium-high heat. When onion begins to sizzle, add pinch of salt and saute for 2 minutes. Stir in carrots, pinch of salt, lemon zest, and mirin. Saute for 1 to 2 minutes.
3. Scoop pumpkin flesh out of skins and add to vegetables in soup pot. Add water and soymilk. Cover and bring to boil. Reduce heat to low and cook soup until carrots are quite soft, about 25 minutes.
4. Transfer soup, by ladlefuls, to a food mill or blender and puree until smooth. Add small amount of soymilk to thin soup as desired. Return soup to pot and place over very low heat.
5. Remove small amount of broth and use to dissolve miso. Stir miso mixture into soup and simmer, uncovered, for 3 to 4 minutes to activate enzymes in miso. Serve garnished with pumpkin seeds and parsley.

Julie - posted on 08/03/2010

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This is one of my daughters favorites she is a vegetarian now six years(sometimes we use portabella mushrooms instead of eggplant)
Nutty Enchies
2 tablespoons olive oil
2 cups onion, minced
1 1/2 teaspoons ground cumin
2 teaspoon chili powder
1/4 teaspoon cayenne
3 cups tomatoes, chopped
6 cups eggplant, diced (about 1 large one)
salt and black pepper
8 garlic cloves, minced
1 medium green bell pepper, stemmed, seeded, and minced
1 cup slivered almonds, toasted
1 cup jack cheese, grated
12 corn tortillas
Canola oil for frying
Preheat the oven to 350°F. Pour half of the olive oil into a large saucepan set over medium heat. Add half of the onions and a pinch of salt and cook for 5 minutes, until translucent. Add the cumin, chili powder, and cayenne. Stir well, and cook for 5 minutes.
Dump in the tomatoes and 1 cup of water. Turn heat to high and bring to a boil. Reduce heat to a simmer, and cook for 30 minutes. Halfway through cooking add half the garlic, and black pepper to taste. Puree the sauce when done in a blender when it has cooled slightly. Be careful.
While the sauce is cooking, pour the rest of the olive oil into a large skillet or pot over medium heat. Add the rest of the onion and cook for 5 minutes, until translucent. Add the eggplant and a pinch of salt and pepper. Cover and cook for about 10 minutes, stirring occasionally. The eggplant should be soft.
Add the garlic and green bell pepper. Stir well, remove the cover, and cook for 5 to 8 minutes. Turn off the heat, and then add the cheese and almonds. Stir well.
1. Pour enough canola oil into a skillet to cover the bottom. Turn heat to medium high. Fry each tortilla for just a few seconds on each side. You want to cook them until they become leathery, not until they crisp up. honestly no more than 3 seconds a side. Transfer each to a paper towels, and remove as much oil as possible. Repeat with remaining tortillas. 6
Place about 1/4 cup of the filling into each tortilla, and then roll up. Place them seam-side down in a baking sheet. Pour the sauce over. Place in the oven and cook for 10 to 15 minutes, or until warm. Serve.

Andrea - posted on 08/03/2010

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Ally that sounds really good...I will have to try it..gina I haven't tried lentil soup before. Thanks for the advice!

Ally - posted on 08/03/2010

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I know a super easy and inexpensive vegetarian dish. You can either use fresh veggies or you can use the frozen veggies. At walmart and City market they have a mix that is Mexican style for a 1 dollar and then you need rice, I use brown cause it is better for you, but white or brown it will taste fine. Using one bag of veggies and 1 cup of rice serves about 4. Basically cook the rice as normal. Put the veggies in a frying pan with1 tps of butter or marg and season them to taste with Mrs. Dash table blend. You can add salt if you want, but I really try to stay away from it.

Gina - posted on 07/28/2010

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lentil soup is Very good for you!!! its very easy to make!! portobello mushroom burgers!! any type of pastas, peanut butter and all type of nuts green veggies spinach!! hope that helps

Andrea - posted on 07/28/2010

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Thank you Heather! I do something similar to this, it tastes great...I love it, but kids don't blagh LOL I put feta cheese in it...taste really good!

Heather - posted on 07/28/2010

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here is a neat soup:



bake your chicken breasts with or withour spices



in a large pot add the following vegtables ( to save time everything is chopped)



1 large onion, 3 cups celerey, 8 large carrots skinned,



Next add any or all of thesse optional vegatables:



mushrooms, tomatoes, pea pods, zuchini, summer squash, broccoli, cauliflour, spinach



make sure there are plenty of vegatables, they should fill the pan about 2/3 of the way.



There are some broths out there that don't have a lot of processed chemicals or added salt, but you'll have to look for one add enough liquid (broth or water) to just cover the veggies and cook them for a couple of hours.



Add 2-3 boneless chicken breasts, baked and cubed.



cook for another hour and season to taste.



I usually use a lobster pot to make this and it makes about 12-15 servings. It can be frosen in covered bowl in individual servings. This soup is full of vitamins because you use the liquid the viggies were cooked in. If you can avoid adding any potatoes or peas or corn, you keep the calorie count to the absolute minimum. Remember the key is no starch.

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