Cookbook recommendations?

[lv_raghunath]

I'm trying to move my family toward more vegetarian and vegan meals. Unfortunately, my daughter LOVES meat. Do you have any tried and true recipes for those who are reluctant to go veg? What are your favorite cookbooks for vegetarian and vegan meals/snacks/desserts? Any help is greatly appreciated!!!!!  

[celestegood]

Bump! I didn't use a cookbook when my oldest went vegan, but I did use allrecipes.com! It's awesome, and it lets you print the recipes!

[celestegood]

Good luck, op.

[lv_raghunath]

Thanks! I'll definitely look into it. 

P.S. I'm new. What does bump mean?

[lv_raghunath]

Nevermind! Found it on the abbreviations FAQ.

[michiganmom116]

Welcome to the group!

I used to have a few meatless meal recipes that my kids would eat.

Macaroni pie with mushroom sauce (this is a microwave recipe but I think it can be adapted to the oven if you like)

• 1/3 c. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. margarine or butter
• 7 to 8 oz. macaroni rings (or use regular macaroni), cooked and drained
• 1 c. creamed cottage cheese
• 3/4 c. to 1 c. shredded cheddar cheese
• 2 eggs, slightly beaten
• 1/2 tsp. salt
• 1/8 tsp. pepper

Mushroom Sauce

• 1 can cream of mushroom soup
• 1 4 oz. can mushroom stems & pieces, drained
• 1/4 c. milk
• 1 Tbsp. margarine or butter
• 1 Tsp. instant minced onion
• 1/8 tsp. Worcestershire sauce

Mix bread crumbs, Parmesan cheese and margarine in a 2 cup measure. Microwave on high, stirring every 30 seconds, until light brown, 1 1/2 to 2 minutes. Set aside.

Mix hot macaroni, cottage cheese, cheddar cheese, eggs, salt, and pepper. Turn into greased 9 inch pie plate. Cover with waxed paper and microwave on medium (50%) 8 minutes. Sprinkle reserved crumbs over pi. Microwave uncovered on medium (50%) until center is almost set, another 8 to 10 minutes. Let stand 10 minutes before serving.

MUSHROOM SAUCE: Mix all ingredients in 4 cup measure. Microwave uncovered on high, stirring every minute until hot and bubbly, 3 to 4 minutes.

This is the BEST baked macaroni & cheese according to my oldest son.

Baked Macaroni & Cheese

• 16 oz. box elbow macaroni
• 1/4 c. margarine or butter
• 2 cloves garlic, minced
• 1 tsp. onion powder
• 1 tsp. ground mustard
• 1/4 tsp. cayenne pepper (this does not make it hot, it adds zest!)
• 3 Tbsp. flour
• 3 c. half and half or milk or 50/50 of each (I use 2 cans of evaporated milk for this)
• 1 1/2 c. shredded sharp cheddar cheese
• 1 lb. Velveeta, cut into small cubes
• salt & pepper to taste
• 1/2 grated parmesan cheese

Preheat oven to 350°F. Grease a 2 quart or larger casserole dish. Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta), about 7 minutes. Drain but do not rinse. Place in a bowl and add another 2 Tbsp. butter to prevent sticking, set aside.
Melt 1/4 c. butter in a large saucepan over medium heat. Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3 - 4 minutes. Add in flour and stir for 1 minute. Slow add milk and cook, stirring constantly over medium heat until bubbly and thickened. Reduce heat and add in cheddar and Velveeta cheeses; mix until melted and smooth. Season with salt and pepper to taste. Add the cooked pasta and toss to combine. Transfer to casserole dish. Sprinkle with parmesan cheese. Bake at 350°F for 20 to 25 minutes.

Santa Fe Beans & Rice

• 2 c. cooked white rice (2/3 c. uncooked long grain white rice, 1 1/3 c. water, combine in pan and boil about 14 minutes until rice is tender)
• 1 15 oz. can or 2 c. cooked black beans
• 1 c. frozen corn or 8 oz. can sweet corn kernels
• 1 10 oz. can Rotel tomatoes with chilies
• 1 c. salsa
• 1 c. lowfat sour cream
• 2 c. shredded Mexican cheese blend
• 1 small red or white onion, sliced or diced, your choice
• 1 small can sliced black olives (or more if that's your preference)

Preheat oven to 350°. IN a large bowl, combine drained beans, corn, tomatoes, salsa, sour cream, 1 c. cheese, and cooked rice. Season with salt and pepper to taste. Transfer to a greased 2 quart baking dish and top with onions and olives. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5 to 10 minutes longer until cheese is melted. I served mine with homemade tortilla chips.

Taco Salad

• 1 head lettuce
• 2 tomatoes, diced
• 1 can black olives, sliced (optional)
• 2 cans or 3 - 4 cups cooked kidney or pinto beans, drained & rinsed
• 1 small onion, diced
• 1 8 oz. pkg. cheddar or Mexican blend shredded cheese
• 1 11 to 13 oz. pkg nacho cheese tortilla chips, crushed into bite size pieces
• Catalina or sweet French dressing or a mix of salsa and sour cream (16 oz. each)

Shred or tear lettuce into bite size pieces. Add rest of ingredients. Mix well. Add dressing just before serving and mix well.

[mandee1503]

I'd look online! There are tons of options out there!

[lv_raghunath]

Thank you! I'll definitely give these a try!

[BelindaDuvessa]

Sparkrecipes.com
Allrecipes.com
www.cleaneatingmag.com
http://www.tryveg.com/cfi/toc/

I usually do a couple of meatless meals a Menu (2 weeks each plan).  Not everything has caught on.  My husband is the big meat eater in my family.  I asked him to just try everything.  If he didn't like it, great, we wouldn't make it again.  This is one I've been dying to try, but just haven't yet. 

Addictive Sweet Potato Burritos

"These unusual burritos are made with sweet potatoes, spices and kidney beans. They freeze well, and can be deep fried instead of baked."

Ingredients:

1 tablespoon vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tablespoons chili powder 2 teaspoons ground cumin

4 teaspoons prepared mustard 1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cups cooked and mashed sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Heat oil in a medium skillet, and saute onion and garlic 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.
3.	Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4.	Bake for 12 minutes in the preheated oven, and serve.

[sassymomntx1961]

Quoting michiganmom116:

Welcome to the group!

I used to have a few meatless meal recipes that my kids would eat.

Macaroni pie with mushroom sauce (this is a microwave recipe but I think it can be adapted to the oven if you like)

• 1/3 c. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. margarine or butter
• 7 to 8 oz. macaroni rings (or use regular macaroni), cooked and drained
• 1 c. creamed cottage cheese
• 3/4 c. to 1 c. shredded cheddar cheese
• 2 eggs, slightly beaten
• 1/2 tsp. salt
• 1/8 tsp. pepper

Mushroom Sauce

• 1 can cream of mushroom soup
• 1 4 oz. can mushroom stems & pieces, drained
• 1/4 c. milk
• 1 Tbsp. margarine or butter
• 1 Tsp. instant minced onion
• 1/8 tsp. Worcestershire sauce

Mix bread crumbs, Parmesan cheese and margarine in a 2 cup measure. Microwave on high, stirring every 30 seconds, until light brown, 1 1/2 to 2 minutes. Set aside.

Mix hot macaroni, cottage cheese, cheddar cheese, eggs, salt, and pepper. Turn into greased 9 inch pie plate. Cover with waxed paper and microwave on medium (50%) 8 minutes. Sprinkle reserved crumbs over pi. Microwave uncovered on medium (50%) until center is almost set, another 8 to 10 minutes. Let stand 10 minutes before serving.

MUSHROOM SAUCE: Mix all ingredients in 4 cup measure. Microwave uncovered on high, stirring every minute until hot and bubbly, 3 to 4 minutes.

 

This is the BEST baked macaroni & cheese according to my oldest son.

Baked Macaroni & Cheese

• 16 oz. box elbow macaroni
• 1/4 c. margarine or butter
• 2 cloves garlic, minced
• 1 tsp. onion powder
• 1 tsp. ground mustard
• 1/4 tsp. cayenne pepper (this does not make it hot, it adds zest!)
• 3 Tbsp. flour
• 3 c. half and half or milk or 50/50 of each (I use 2 cans of evaporated milk for this)
• 1 1/2 c. shredded sharp cheddar cheese
• 1 lb. Velveeta, cut into small cubes
• salt & pepper to taste
• 1/2 grated parmesan cheese

Preheat oven to 350°F. Grease a 2 quart or larger casserole dish. Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta), about 7 minutes. Drain but do not rinse. Place in a bowl and add another 2 Tbsp. butter to prevent sticking, set aside.
Melt 1/4 c. butter in a large saucepan over medium heat. Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3 - 4 minutes. Add in flour and stir for 1 minute. Slow add milk and cook, stirring constantly over medium heat until bubbly and thickened. Reduce heat and add in cheddar and Velveeta cheeses; mix until melted and smooth. Season with salt and pepper to taste. Add the cooked pasta and toss to combine. Transfer to casserole dish. Sprinkle with parmesan cheese. Bake at 350°F for 20 to 25 minutes.

 

Santa Fe Beans & Rice

• 2 c. cooked white rice (2/3 c. uncooked long grain white rice, 1 1/3 c. water, combine in pan and boil about 14 minutes until rice is tender)
• 1 15 oz. can or 2 c. cooked black beans
• 1 c. frozen corn or 8 oz. can sweet corn kernels
• 1 10 oz. can Rotel tomatoes with chilies
• 1 c. salsa
• 1 c. lowfat sour cream
• 2 c. shredded Mexican cheese blend
• 1 small red or white onion, sliced or diced, your choice
• 1 small can sliced black olives (or more if that's your preference)

Preheat oven to 350°. IN a large bowl, combine drained beans, corn, tomatoes, salsa, sour cream, 1 c. cheese, and cooked rice. Season with salt and pepper to taste. Transfer to a greased 2 quart baking dish and top with onions and olives. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5 to 10 minutes longer until cheese is melted. I served mine with homemade tortilla chips.

Taco Salad

• 1 head lettuce
• 2 tomatoes, diced
• 1 can black olives, sliced (optional)
• 2 cans or 3 - 4 cups cooked kidney or pinto beans, drained & rinsed
• 1 small onion, diced
• 1 8 oz. pkg. cheddar or Mexican blend shredded cheese
• 1 11 to 13 oz. pkg nacho cheese tortilla chips, crushed into bite size pieces
• Catalina or sweet French dressing or a mix of salsa and sour cream (16 oz. each)

Shred or tear lettuce into bite size pieces. Add rest of ingredients. Mix well. Add dressing just before serving and mix well.

I need to try the baked mac and cheese and I like taco salad.