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Posted by on Nov. 20, 2009 at 8:07 PM
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 appleAre there any other vegetarian moms or moms who have at least one vegetarian kid or spouse in their family?

I became one almost 2 yrs ago when my heart could no longer bear to eat anyone w/ a face, feelings, heart, soul or family or who is cruelly treated even before dying for our foods.

BUT I am the only one in my household of 7. All my teens and my honey are meat eaters.

Since my 5 kids still at home are 14-18 they take turns making theirs and my honey's dinner for practice of lifeskills so that is very good for them and is respectful of me not having to deal with the animal products.

I eat with them, but eat my own foods.

If you have a situation with yourself being the only vegetarian or have  a child or spouse who is, what special accomodations do you do? : )

by on Nov. 20, 2009 at 8:07 PM
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by on Nov. 21, 2009 at 6:08 AM

No one in my immediate household is a vegetarian but I'm always on the lookout for healthy non-meat meals so please share some recipes.

I get tired of just pasta and salad so maybe there are some "twists" you can suggest.

by on Nov. 21, 2009 at 8:35 PM

im not a vegetarian, but i am allergic to red meat, so we get creative with chicken, turkey and fish meals

by on Nov. 21, 2009 at 8:35 PM

eggplant parmesean is one of my fav meals tho =)

by on Nov. 22, 2009 at 12:03 AM

I'm looking for more recipes myself.I'm getting sick of eating the same things & I'm real picky.  I do eat Chicken & fish. I eat a lot of pasta, rice & chicken. We have a 2 year old that doesn't eat red meat yet. So I really don't cook meat for my hubby & daughter.

by on Nov. 22, 2009 at 8:30 AM

I have been mostly meat free for more than 30 years. I buy the groceries and I prepare the meals and I don't buy meat. I think that it is silly to have multiple meals prepared (not to mention more expensive). Here are a few of our favorites:

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
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.

Mushroom Stroganoff, is a great, speedy weeknight dinner, especially if you cook the noodles the night before (I use whole wheat egg noodles or bowties). I also throw in spinach, either fresh or frozen chopped.

1 lb portabello mushrooms (either the large or baby bellas), cut in half and sliced
1/2 onion, diced
1 - 1 1/2 c sour cream (I use fat free plain Greek yogurt)
1/2 - 1 Tbsp Hungarian Paprika
salt & pepper to taste
olive oil or butter (I use some of each)
1/8 cup (or so) vegetable broth or dry white wine (optional, not part of the original recipe; I think that it gives it some depth)
Saute diced onions in olive oil or butter (your preference) until just soft and translucent. Add sliced mushrooms, saute until cooked through. Add broth/wine paprika and incorporate well. Turn down heat and add sour cream. Heat through, add salt & pepper to taste. Add more sour cream if the 1 cup doesn't cover everything well. Serve on top of egg noodles or rice. Once I made this and I didn't have enough sour cream, so I added cream cheese and it was still very good! Mushrooms are a great source of protein as well as many other nutrients.


Sweet Potato Burritos
3 teaspoons olive oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained (I use home cooked black beans; you can use any bean)
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons low sodium soy sauce
4 cups cooked and mashed sweet potatoes
12 whole wheat tortillas, warmed
shredded cheese (whatever you have)
Preheat oven to 350 degrees. Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat,
and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven, and serve. NOTE: I put the cheese inside and freeze burritos wrapped in wax paper in a big zipper bag; they can be microwaved safely in the wax paper.


Southwest Falafel

1 (15 ounce) can pinto beans (drained and rinsed) (any bean, canned or 1.5 cups home cooked)
1/2 cup shredded Monterrey jack cheese
1/4 cup finely crushed baked tortilla chips
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons olive oil
Spread - I don't use this part; I mash an avocado with salsa and fat free yogurt (Greek-style is best)

1/4 cup mashed peeled avocado
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped red onion
2 tablespoons sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
2 (6 inch) pita's, each cut in half crosswise - I use 4 whole wheat tortillas
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white) stir until well combined. Form into 4 (1/2 inch thick) oval patties.
Heat oil in a lg nonstick skillet over medium-high heat. Add patties; cook 3 min on each side or until patties are browned and thoroughly heated.
To prepare spread, while patties cook, combine avocado, tomato, red onion, sour cream, lime juice, and salt. Place one patty in each pita half. Spread about 2 tablespoons of spread over patty in each pita half

Super Quick Stir-fry

Here is a quick dinner recipe, adapted from Vegetarian times. It takes less than 15 minutes (if the rice is cooked)

Heat a few chili pepper flakes in olive oil, along with a sliced garlic clove and sliced ginger. Remove the garlic and ginger before they burn. Add onion saute for 1 min. Add 2 diced up baby eggplants and saute for 5 mins (I have used zucchini and broccoli, too; really, any fresh or frozen veggies will do). Add red/yellow peppers & mushrooms. Add 2 tbsp each of brown sugar, soy sauce or tamari & vinegar, and saute 2 more mins. Add fresh basil. Serve over rice (you could use room temperature leftovers) or rice noodles (they are super quick in a pinch). You can also add cubed tofu before serving.

I made and froze these.  They are absolutely delicious!  The original recipe called for brown rice, I substitute quinoa
4 large red or green peppers
1 T olive oil
1 cup chopped onion
2 stalks celery, diced
1 t cumin
1 t chili powder
1 t basil
ยฝ tsp oregano
2 cups cooked quinoa or brown rice
1 ยฝ cups cooked and drained red kidney beans (or one can; really, any bean will do)
2 T tamari
Cayenne to taste
1 ยฝ cups canned tomatoes with their juice
1 small can tomato paste
Thinly sliced cheese (optional) 
Wash the peppers and cut them in half  length wise.  Remove the  seeds. Place the peppers, cut side down, on a  rack above boiling water.  Cover  the pot and steam for about 10 min or until they are just beginning to get  soft.  DO NOT STACK ON TOP OF ONE  ANOTHER...they will not steam evenly. Heat the olive oil in a large  skillet.  Add the onions, celery, cumin, chili powder, basil and oregano.   Saute until the onions are almost tender. Add the cooked quinoa and beans.  Mix well; then add the tamari and the  cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch baking  dish.  Fill each pepper with the  bean and quinoa mixture and place the peppers side by side in the baking  dish. Mix together the canned tomatoes and the  tomato paste.  If the tomatoes are  whole, chop them up or break them up with a fork. Pour the tomato mixture over the stuffed  peppers.  Cover the baking dish  with foil and bake at 350ยด for 30 minutes. Uncover the dish and top each pepper with a thin slice of cheese if desired.   Return the dish to the oven and bake an additional 5 minutes or until the cheese is melted.

Robin in Chicago

by on Sep. 25, 2010 at 4:03 PM

 I was a strict vegetarian for about 3 years, but it was difficult being the only one in a family of five, so now I am more of flexitarian.  I'm hoping to go vegan some day.

by Silver Member on Sep. 25, 2010 at 4:04 PM

I am thinking about it. But only because i hate calories and i am trying to lose weight

by on Sep. 25, 2010 at 4:17 PM
When I was in highschool I didn't eat red meat or pork, but it was more because my mom didn't cook things the way I liked so it was a taste thing.
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by on Sep. 25, 2010 at 7:58 PM

I'm not but I'm trying to see how to incorporate more meatless meals into our household for health reasons.

by on Sep. 25, 2010 at 9:30 PM
We eat a lot of meatless meals, but I'll go through phases with it. I'm definitely trying some of those recipes above!
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