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Cooking from Scratch - Vegetarian Main Dishes

Posted by on Oct. 4, 2009 at 10:18 AM
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by on Oct. 4, 2009 at 10:18 AM
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Replies (1-10):
michiganmom116
by Group Owner on Oct. 4, 2009 at 10:22 AM

ITALIAN LENTIL & BARLEY STEW

Sort through lentils to remove debris and shriveled beans, then rinse.  Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.  Pour in broth, water, and tomatoes.  Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.  Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).

michiganmom116
by Group Owner on Oct. 4, 2009 at 10:26 AM

REALLY GOOD VEGETARIAN "MEAT"LOAF

Add salt to water and boil in a saucepan.  Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.  Remove from heat.  Drain and partially mash lentils.  Scrape into mixing bowl and allow to cool slightly.  Stir in onion, oats and cheese until mixed.  Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.  Mix well.  Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.  Smooth top with back of spoon.  Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.  Cool in pan on rack for about 10 minutes.  Run a sharp knife around edges of pan then turn out loaf onto serving platter.

rkoloms
by on Oct. 5, 2009 at 9:38 AM

We don't eat meat, so all of our dishes are vegetarian. Here are a couple of our favorites:

Best Chili Ever
2 (28-ounce) can diced tomatoes
4 cups vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans or corn
1 cup chopped onion
1/2 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 can tomato paste
2 tablespoons chili powder, or more to taste
2 tablespoons dried Mexican oregano or regular oregano (or more to taste)
2 teaspoons ground cumin (or more to taste)
1 teaspoon ground coriander (or more to taste)
1 to 2 teaspoons cayenne pepper
1-2 Tbl masa, mixed with cold water
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt to taste (I add this last)
  

If you don't have a slowcooker, this can simmer on the stove; stir and add liquid as needed. In a slow cooker, combine all ingredients but the masa, shredded cheese, cilantro and salt. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add masa and water mixture, cover and cook for about 15 minutes. Season, to taste, with salt and other spices.
Just before serving, top each serving with shredded cheese and cilantro

MEXICAN BEANS AND PASTA BAKE 

1 med. onion, chopped
1 clove garlic, chopped
2" segment hot chili pepper, minced or 1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned diced tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni or other pasta broken into pieces
3/4 c. frozen or canned corn 
  

3/4 c. diced zucchini 

3 c. cooked pink or black beans (or two cans; I ususaly use
1/2 c. sliced black olives
1 c. broken taco shells or tortilla chips
1 c. shredded Jack cheese or cheese of your choice

In a skillet coated with non-stick cooking spray sauté onion, garlic and hot pepper for about 3 minutes to soften. Add chili powder and cook briefly. Add tomatoes, oregano and cumin and bring to a boil. Add pasta, corn and zucchini and simmer 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees F. Transfer bean mixture to a shallow 2 quart casserole. Top with taco shells or tortilla chips and cheese. Bake for 10 minutes to melt cheese. If casserole is assembled in advance and chilled, increase baking time to 20 minutes or until heated through. Top with sour cream at the table.
  

Robin in Chicago

michiganmom116
by Group Owner on Oct. 10, 2009 at 7:12 PM

Made this today, substituting BBQ sauce for the tomato sauce and didn't have cheese....all I have to say is WOW!  Very tasty!  Even the super picky eaters ate it!

Quoting michiganmom116:

REALLY GOOD VEGETARIAN "MEAT"LOAF

Add salt to water and boil in a saucepan.  Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.  Remove from heat.  Drain and partially mash lentils.  Scrape into mixing bowl and allow to cool slightly.  Stir in onion, oats and cheese until mixed.  Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.  Mix well.  Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.  Smooth top with back of spoon.  Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.  Cool in pan on rack for about 10 minutes.  Run a sharp knife around edges of pan then turn out loaf onto serving platter.


Judesmom04
by New Member on Oct. 11, 2009 at 10:15 AM

Lasagna Roll-ups

8 oz uncooked lasagna noodles

1 tbl olive oil

1 10oz pkg frozen chopped spinach, thawed & dried

1 15oz container ricotta cheese

1/4 c grated parmesean

1 egg

1 21oz jar alfredo sauce

1 c shredded mozarella

Cook noodles according to pkg dirctions. Meanwhile in a lg sauce pan add oil & cook spinach (can also substitute broccoli) until tender. Remove from heat & stir in ricotta, parmesean, salt & egg. Preheat over to 375. Place noodles in a single layer on a sheet of waxed paper. Spread cheese mixture on each noodle. Roll up each noodle from the short end, jelly roll style.  In a 8x12 in baking dish, spoon about 1/2 alfredo sauce on bottom & spread evenly. Arrange noodles, seam side down, in dish. Top with remaining sauce & mozarella. Cover loosley with foil & bake 30 mins. I have also used regular red sauce & it's good too.

michiganmom116
by Group Owner on May. 13, 2012 at 4:25 PM





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.

michiganmom116
by Group Owner on May. 13, 2012 at 4:26 PM

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.

michiganmom116
by Group Owner on May. 13, 2012 at 4:27 PM




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.

michiganmom116
by Group Owner on May. 13, 2012 at 4:27 PM




Lentil Confetti Salad:

  • 1 c. cooked lentils
  • 1 c. cooked white or brown rice
  • 1 tomato, diced
  • 1 carrot, sliced, diced or grated
  • 1 stalk celery, diced
  • 1 small onion, diced
  • Italian dressing to taste (I use my own recipe from July 2009 post)

Cool lentils & rice. Add rest of ingredients. Chill before serving.


MockingJay
by New Member on May. 21, 2012 at 10:43 PM

A similar variation of this is what we call "enchalada pie" in  my family. We layer corn tortillas throughout. I like to add mexican rice, or have it on the side. You can veganize it by using vegan sour cream and cheese, or just leaving those things out. Yumm! 

Quoting michiganmom116:




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.


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