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Recipes for Busy Moms Recipes for Busy Moms

*~ Vegetarian ~*

Posted by on Nov. 10, 2010 at 12:00 AM
  • 25 Replies
1 mom liked this

Sweet Potato Burritos


  • rkoloms
  • by  on Oct. 24, 2009 at 9:09 AM
  • Mostly, I stock my freezer with ingredients: cooked brown rice, cooked beans, chopped vegetables, etc.

    This is usually in my freezer:

    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.

    Robin in Chicago

by on Nov. 10, 2010 at 12:00 AM
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Replies (1-10):
dntbgmeb4cofe
by on Nov. 12, 2010 at 10:56 PM

pumpkin pie(vegan)


  • Mommy_To_Boo
  • by  on Nov. 8, 2009 at 1:52 PM
  • This one uses soymilk: 

    Preheat oven to 350 degrees F.

    Have ready, one 9" unbaked pastry crust

    Blend in blender:
    2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
    several hours hanging in a cloth bag, so it's thick like canned pumpkin)
    1 c. non-dairy milk (preferably a rich soymilk)
    3/4 c. brown sugar or Sucanat
    1/4 c. cornstarch
    1 T. molasses or blackstrap molasses
    1 tsp. ground cinnamon
    1 tsp. vanilla
    1/2 tsp. EACH ground ginger, nutmeg and salt
    1/4 tsp. ground allspice or cloves

    Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

    Here is one with tofu:

    • 1 350-g box of silken firm tofu, drained
    • 1 heaping cup of cooked or canned pumpkin
    • 1 to 1 1/4 cups brown or golden sugar, not packed tight (read this first)
    • dash salt
    • 4 teaspoons blended "pumpkin pie spice" OR:
      • 1 teaspoons cinnamon
      • 1/2 teaspoon ground dry ginger
      • 1/2 teaspoon ground cloves
      • 1/2 teaspoon allspice
      • 1 teaspoons nutmeg
    • 1 pie crust

    Method:

    Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.

    Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).

    Serve warm or chilled, plain or topped with whipped cream or ice cream.

    Notes:

    This pie takes about two hours to prepare, depending on how you budget your time preparing all the ingredients, and whether you have pie crust and cooked pumpkin available.

    A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily.

    The pie refrigerates and freezes well.

    I myself am not vegan, but a friend who is says she has used the first recipe and it works for her.


    • rkoloms
    • by  on Nov. 9, 2009 at 8:39 AM
    • Vegan Pumpkin Pie
      16oz extra firm silken tofu or firm                   
      2 cups canned pumpkin                                           
      2/3 cup sugar                                     
      1 teaspoon vanilla extract                        
      1 tablespoon pumpkin pie spice                    
      OR for your own Pumpkin pie spice                 
          1 1/2 teaspoons ground cinnamon                   
          3/4 teaspoon ground ginger                        
          1/4 teaspoon ground nutmeg                        
          1/8 teaspoon ground cloves                        
      1 unbaked 9in pie crust                           
      OR             
      1 unbaked 9" pie crust (graham cracker crusts are good and non-dairy ones can be found - Keebler Ready Crust, for example)
      Directions:  Preheat oven to 350. Drain tofu and blend in a food
      processor or blender until smooth. Add remaining ingredients, blend well. Pour into unbaked crust. Bake for approximately 1 hour. Filling will be soft, but grow firmer as it chills. 

      Robin in Chicago

dntbgmeb4cofe
by on Nov. 12, 2010 at 11:10 PM

  • rkoloms
  • by  on Nov. 10, 2009 at 8:08 AM
  • On the weekends I cook and freeze rice, beans, soup, chili, burritos, etc. I cook and refrigerate pasta. I keep lots of frozen, chopped veggies around to throw in sauces, soups, stir-fries, etc.

    Here are a couple of great recipes to help you get started:


    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, tamari or soy sauce & vinegar (I didn't have tamari so I used Braggs) 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.


    Robin in Chicago

dntbgmeb4cofe
by on Nov. 12, 2010 at 11:18 PM

  • rkoloms
  • by  on Nov. 7, 2009 at 8:44 AM
  • Vegetable Stew with Cornmeal Dumplings
    3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
    2 cups sliced fresh mushrooms
    2 14-1/2-ounce cans diced tomatoes, undrained
    1 15-ounce can Great Northern beans, rinsed and drained or 1.5 cups homecookes; any bean will do
    1 cup water or vegetable broth
    4 cloves garlic, minced
    1 teaspoon dried Italian seasoning, crushed
    1/4 teaspoon ground black pepper
    1/2 cup all-purpose flour (I use whole wheat pastry flour)
    1/3 cup cornmeal
    2 tablespoons grated Parmesan cheese or nutritional yeast (lots of B vitamins and a nice cheesey flavor)
    1 tablespoon snipped fresh parsley
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 egg or egg replacer
    2 tablespoons milk (plant or animal)
    2 tablespoons olive oil
    1 9-ounce package frozen Italian green beans or frozen cut green beans (I hate green beans, so I use frozen chopped spinach)
    Paprika
    In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
    For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, bakiing powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)

     Robin in Chicago

dntbgmeb4cofe
by on Nov. 12, 2010 at 11:19 PM

  • rkoloms
  • by   on Nov. 10, 2009 at 8:17 AM
  •  

    Quoting grace2joy:

    I need some more ideas as well.  I have made chicken soup and chili.

     

    Ok. Here are a couple more!

    Crockpot Meatless Sloppy Joes with Vegetables
    4 cups red beans, cooked
    4 cups lima beans, cooked
    4 cups garbanzo beans, cooked
    2 large onions, chopped
    4 large carrots, grated
    4 medium zucchini, grated
    1 green bell pepper, diced fine
    1 can pumpkin (15 oz small one)
    1 red bell pepper, diced fine
    1 teaspoon garlic powder
    1 teaspoon dry mustard
    2 teaspoons cumin powder
    1 tablespoon worcestershire sauce 
    1 cup catsup
    1/2 cup red wine vinegar (I use apple cider vinegar)
    salt and pepper
    Mix together onion, carrot, zucchini, & peppers. Microwave vegetable mixture until onions are soft. Combine everything except beans. Put beans through meat grinder on coarsest grind (I don't bother, I just mash a bit with a potato masher). Mix ground beans & sauce mixture. If too dry, add 1/4 cup of reserved bean liquid & mix. Continue this process until consistency desired is reached. Put into slow cookers (leftover mixture may be cooked on stove in a Dutch oven) Simmer in slow cooker on low for 3 to 4 hours. (If cooking on top of stove, simmer for about 45 minutes so flavors can mingle. ) Single batch fills large slow cooker with a little left over

     

    Crock Pot Sweet and Sour Cabbage Rolls with Beans 

     

     

    1TB packed brown sugar 
    1 large head green cabbage
    1 can (15 oz.) black beans or red kidney beans, rinsed and drained (or 1.5 cups home cooked)
    1 cup cooked brown rice
    1/2 cup chopped carrots
    1/2 cup chopped celery
    1 medium onion, chopped
    1 clove garlic, minced
    3-1/2 cups marinara sauce or meatless spaghetti sauce (jarred or home cooked)
    1/3 cup raisins
    3 TB lemon juice
    Remove 8 large outer leaves from head of cabbage. In a Dutch oven cook cabbageleaves in boiling water for 4 to 5 minutes or just until leaves are limp. Drain cabbage leaves. Trim the thick rib in center of each leaf. Set leaves aside. Shred 4 cups of the remaining cabbage; place shredded cabbage in a 3-1/2 to 6 quart crock pot. In medium bowl combine beans, cooked rice, carrots, celery, onion, garlic, and 1/2 cup of the marinara sauce. Divide bean mixture evenly among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up. Repeat with remaining cabbage rolls Combine remaining marinara sauce, raisins, lemon juice, and brown sugar. Pour about half of the sauce mixture over shredded cabbage in cooker. Stir to mix. Place cabbage rolls atop shredded cabbage. Top with remaining sauce. Cover and cook on LOW heat setting for 7 to 9 hours or on HIGH heat setting for 3-1/2 to 4-1/2 hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage.

     Robin in Chicago

Serenity75
by on Jan. 3, 2011 at 2:36 PM

 California Grilled Veggie Sandwich

California Grilled Veggie Sandwich Recipe

Ingredients

  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/8 cup olive oil
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 (4-x6-inch) focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese

Directions

  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Serenity75
by on Jan. 3, 2011 at 2:38 PM

 Double Crust Bean Pie

Double Crust Bean Pie Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 small green bell pepper, chopped
  • 1 (15 ounce) can black beans, drained
  • 1/3 cup salsa
  • 1/4 cup chopped red bell pepper
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 2 (9 inch) unbaked 9 inch pie crusts
  • 1 1/2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
  3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
  4. Bake in preheated oven for 1 hour.
Serenity75
by on Jan. 3, 2011 at 2:39 PM

 Traditional Style Vegan Shepherd's Pie

Ingredients

  • Mashed potato layer:
  • 5 russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup soy milk
  • 1/4 cup olive oil
  • 3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
  • 2 teaspoons salt
  •  
  • Bottom layer:
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 cup frozen peas
  • 1 tomato, chopped
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced, or more to taste
  • 1 pinch ground black pepper to taste
  • 1 (14 ounce) package vegetarian ground beef substitute
  •  
  • 1/2 cup shredded Cheddar-style soy cheese
Serenity75
by on Jan. 3, 2011 at 2:40 PM

 Crispy Eggplant with Spicy Tomato Sauce

Ingredients

  • 1 eggplant, peeled and cut into 1/4 inch slices
  • salt to taste
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup wheat germ
  •  
  • 2 cups tomato sauce (such as Prego® Heart Smart)
  • 1 teaspoon cayenne pepper
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
  3. Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
  4. Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Serenity75
by on Jan. 3, 2011 at 2:41 PM

 Individual Chik'n Pot Pies with Puff Pastry

Ingredients

  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 1 1/3 cups chopped onions
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 2 tablespoons butter or margarine
  • 2 1/2 cups vegetable broth, divided
  • 1 cup fresh or frozen peas
  • 1 tablespoon chopped fresh thyme
  • 1 (8 ounce) package Morningstar Farms® Meal Starters™ Chik'n Strips
  • 1 cup sliced zucchini
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour

Directions

  1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
  2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add Morningstar Farms® Meal Starters™ Chik'n Strips, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
  3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.
  4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.
Serenity75
by on Jan. 3, 2011 at 2:41 PM

 Easy Zucchini Parmesan

Easy Zucchini Parmesan Recipe

Ingredients

  • 2 large zucchini, thinly sliced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 16 ounces Classico® Tomato and Basil Sauce
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the pasta sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
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