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We have decided to eat more vegetable ONLY dinners- Any suggestions

on what we can put together? Today we had sweet corn and asparagus. Yesterday, I made roasted peppers, onions and sweet potatoes. I need more suggestions. Any good recipes for what I can do with veges??


Asked by Anonymous at 4:33 PM on Aug. 8, 2009 in Food & Drink

This question is closed.
Answers (16)
  • Mushroom, Red Pepper, and Squash Yakitori
    Makes: 12 skewers. Serves: 4 as an entree
    2/3 cup low-salt vegetable stock
    1/4 cup sake or apple cider or white grape juice
    3 tablespoons soy sauce or tamari or braggs
    3 tablespoons mirin or dry sherry or apple cider or white grape juice
    1 tablespoon packed brown sugar
    2 teaspoons seasoned rice vinegar
    2 small garlic cloves, thinly sliced
    1 teaspoon minced fresh ginger
    1 tablespoon cornstarch
    1 tablespoon water
    20 large white or cremini mushrooms (about 2-inch caps)
    20 l-3/4-by-l-inch rectangular pieces yellow crookneck squash (about 3 medium squash)
    28 1-1/2-inch squares red bell pepper (about 3 large bell peppers)
    1/3 cup vegetable oil for brushing


    Answer by rkoloms at 5:17 PM on Aug. 8, 2009

  • try sweet potatoe fries

    Answer by 2mothershelpers at 4:34 PM on Aug. 8, 2009

  • I make veggie lasagna - you can pretty much throw in whatever you like (I use zuchini, squash, mushroom, onion, cherry tomatos) That way you get protein from the cheese.

    Also black bean and corn burritos, I drain and rinse the beans, drain the corn, simmer them together in a little water with some taco seasoning or ground cumin and red pepper, then drain them and fill soft taco shells - top them like you would a taco. Again, the beans provide protein.

    If you dice fresh mushrooms and saute them with onion and garlic in olive oil, it tastes like hamburger- we use it in spaghetti (the kids still don't know it's mushrooms, they think it's meat)

    Answer by plylerjones at 4:37 PM on Aug. 8, 2009

  • Oh, vegetarian Chili
    Vegetarian Lasagna
    Red beans and rice with cornbread
    pasta is a favorite veggie dish around here.

    I am actually about to buy a vegetarian cookbook cause we want to cut our meat intake back to 2 times a week at most.

    Answer by Petie at 4:37 PM on Aug. 8, 2009

  • thats sound very healthy put i agree with bmat... protien is a must.. doesnt have to meat.. some dinners we do no carbs.. just fruit veggies.. and protein...also there are links to depression and loss of memory with a low protein diet.

    Answer by Anonymous at 4:42 PM on Aug. 8, 2009

  • I have many great recipes that are tastly, healthy, meatfree, and budget and family friendly.

    Most Americans actually eat too much protein, and not nearly enough fruits, vegetables and whole grains. It is not surprising that by the end of next year at least 50% of American children will be both overweight and undernourished; 1/3 of American children will develop type 2 diabetes in their lifetime. I applaud you for taking this important step.

    Did you know that whole grain foods, like brown rice and whole wheat pasta, have quite a bit of protein? And did you know that many protein rich plant foods, like lentils and tofu, are loaded with iron, calcium and fiber?

    Anyway, I will not get off my soapbox and post a couple of recipes. Feel free to contact me directly if you would like more.


    Answer by rkoloms at 5:15 PM on Aug. 8, 2009

  • I serve this it over broccoli (and I make double the sauce).
    Pasta and Tofu with Finger-Licking Peanut Sauce
    1/2 cup low or no sodium vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot


    Answer by rkoloms at 5:15 PM on Aug. 8, 2009

  • Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    Answer by rkoloms at 5:15 PM on Aug. 8, 2009

  • Chickpea-Spinach Salad with Spiced Yogurt Dressing
    1/3 cup nonfat plain yogurt
    1 tablespoon lemon juice
    1 tablespoon extra-virgin olive oil
    3/4 teaspoon ground cumin
    1/2 teaspoon ground ginger
    1 clove garlic, minced
    1/4 teaspoon salt, or to taste
    Freshly ground pepper to taste
    1.5 cups home cooked, or 1 15-ounce or 19-ounce can chickpeas, rinsed
    1 cup diced peeled cucumber (I use zucchini or broccoli)
    1 cup diced celery or fennel (I use jicama)
    1 cu p grated ca rrots
    10 cups small spinach leaves or mesclun salad greens (about 8 ounces)


    Answer by rkoloms at 5:16 PM on Aug. 8, 2009

  • To prepare dressing: Whisk yogurt, lemon juice, oil, cumin, ginger and garlic in a small bowl until smooth. Season with salt and pepper. To prepare salad: Combine chickpeas, cucumber, celery (or fennel) and carrots in a medium bowl. Add half the dressing and toss to coat.
    Toss spinach (or mesclun) in a large bowl with the remaining dressing. Divide the greens among 6 plates and top with the vegetables. Serve immediately. MAKES 6 SERVINGS NOTE: When I feel ambitious, I make croutons from pita; for a crowd, top with vegetables in the serving bowl.

    Answer by rkoloms at 5:16 PM on Aug. 8, 2009

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