It sounds like you're more vegan? Unless you are having seafood. You should check out thekindlife.com which is a GREAT website for vegan cooking and foodgawker.com
I made a vegetarian chili last night - 3 cans of beans drained and rinsed (I used kidney, black bean and Pink bean), a can of stewed tomatoes (or fresh is better of course!), one onion, cumin, chili powder and garlic to taste. I added salt but I don't think it's really needed.
Tofu scramble - saute onions, green pepper in a pan. Add firm tofu that has been pressed and cut into cubes. After about 3-5 minutes add tofu to the pan. Add ginger powder and soy sauce. It's very good and this is coming from someone who swore they would never eat tofu!
Look up something called the Daniel Fast, they are a little stricter than vegan but have some great meals you can try.
i like zuchinni, and rice (fry zuch in olive oil season w/ chopped onions, garlic, black pepper)...yummy
sweet potato french fries/ or patties (baked)...veggie soup, veggie wraps, mushroom burgers...i eat meatless meals all the time
Tofu is super easy. Tofu is pre-cooked and doesn't taste like anything. So, you just cook it whatever you already have along with seasonings. Can't think of seasonings? Vegetable broth and/or soup mix is a great start :) :).
Prep Time: 25 minutes
Cook Time: 10-15 minutes
1 lb 7 oz/650 g canned chickpeas, drained
1 red onion, chopped
3 garlic cloves, crushed
3 ½ oz/100 g whole-wheat bread
2 small fresh red chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 tablespoon chopped fresh cilantro, plus extra to garnish
Salt and pepper
1 egg, beaten
1 ¾ cups fresh whole-wheat bread crumbs
Vegetable oil, for deep-frying
Place the chickpeas, onion, garlic, bread, chilies, spices, and fresh cilantro in a food processor and process for 30 seconds. Stir and season well with salt and pepper. Remove the mixture from the food process and shape into walnut-size balls or flatten into small patties.
Place the beaten egg in a shallow bowl and place the whole-wheat bread crumbs on a plate. Dip the balls or patties into the egg to coat, then roll them in bread crumbs, shaking off any excess.
Heat the oil for deep-frying in a large, heavy bottom pan to 350°F/180°C, or until a cube of bread browns in 30 seconds. Deep-fry the falafel, in batches, for 2-3 minutes or until crisp and golden brown.
Remove the falafels from the oil with a slotted spoon and dry on paper towels. Garnish with chopped cilantro.
Serve the falafel with a cilantro and yogurt sauce. Mix 2/3 cup plain yogurt with 2 tablespoons chopped fresh cilantro and 1 crushed garlic clove.
Autumn Root Vegetable Chili
Makes 4 servings Prep 25 minutes Cook 33 minutes
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, sliced
1 butternut squash (about 1 ½ lbs.), peeled, seeded and cut into ½-inch cubes
½ lb. parsnips, peeled and cut into ¼-inch thick half moons
½ lb. white turnips, peeled and cut into ¼-inch thick half moons
½ lb. carrots, peeled and cut into ¼-inch thick half moons
1 green pepper, cored, seeded and diced
2 cans (14 ½-oz. each) fire-roasted diced tomatoes
¼ cup chili powder
1 teaspoon dried oregano
1 can (15 oz.) kidney beans, drained and rinsed
½ cup cilantro, chopped
4 scallions, chopped
Lime wedges for garnish
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally.
Add squash, parsnips, turnips, and carrots. Cook 5 minutes, stirring occasionally. Add green pepper, tomatoes, chili powder, oregano and cumin. Simmer on medium heat, partially covered, for 25 minutes, stirring occasionally. Add beans and heat through. Stir in cilantro.
Sprinkle each portion with some of the scallions and place lime wedges on the side.
Dragon, wife to Eagle. Sister-wife to Swan and Rainbow. Author, astronomer, world traveler, gamer, & reader. Muslim revert. In an inter-racial and cross-cultural marriage.
Makes 6 servings Prep 20 minutes
Drain overnight Cook 25 minutes
Bake at 400° for 20 minutes
1 package (14 oz.) extra-firm tofu, drained
4 tablespoons olive oil
¾ plus 1/8 teaspoon seasoned salt
1 head cauliflower, trimmed, cored, and cut into florets
1 green pepper, cored and diced
1 medium onion, chopped
1 package (10 oz) yellow rice (such as Vigo)
3 plum tomatoes, seeded and diced
1 cup frozen peas, thawed
•1. Cut tofu into ¾-inch cubes. Spread between layers of paper towels on a plate. Drain in refrigerator overnight.
•2. Heat oven to 400°. Toss tofu cubes with 1 tablespoon of the oil and ¼ teaspoon of the seasoned salt. Spread onto a foil-lined sheet and bake at 400° for 20 minutes.
•3. Meanwhile, heat remaining oil in a large, lidded skillet over medium heat. Add cauliflower, pepper and onion; sauté for 5 minutes. Sprinkle with remaining 1/8 teaspoon seasoned salt.
•4. Stir in rice mix, tomatoes, and 2 ½ cups water. Bring to a simmer. Cover and reduce heat to medium-low. Cook 18 to 20 minutes. Uncover and gently stir in baked tofu and peas. Heat through.
Per serving 380 calories; Fat (2 g SAT); 16 g PRO; 53 g CARB; 6 g Fiber; 792 mg SODIUM; 0 mg CHOL
Here is a recipe I invented when we were starving and only had vegetables and spaghetti to hold us for the next month.
Vegan Spaghetti (this is enough for 2 people)
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