Recipe for disaster?!
Sauteed snow peas, onions and broccoli on whole wheat noodles with spaghetti sauce? Does not work.
My question being: Since my failure of this... thing, that I managed to stomach a single bowl of (ugh, and I feel ill afterward)-what should I have for the next two nights for dinner? Keeping in mind I'm a strict vegetarian. I'm thinking oatmeal with pecans and a carrot, but I'd like opinions. =)
Answers: I just figured I should warn you guys:
Sauteed snow peas, onions and broccoli on whole wheat noodles with spaghetti sauce? Does not work.
My question being: Since my failure of this... thing, that I managed to stomach a single bowl of (ugh, and I feel ill afterward)-what should I have for the next two nights for dinner? Keeping in mind I'm a strict vegetarian. I'm thinking oatmeal with pecans and a carrot, but I'd like opinions. =)
OK Miss Vegetarian my first suggestion is to invest in a good vegetarian cook book.
Next, your first meal would have been ok if you had not put the vegetables on the pasta but served them seperately with the pasta and sauce.
As to what to try next, Oatmeal made with some raisins, or dried apricots with a sliced banana when served. Are you so strict that you do not use milk??? If so use some Almond dream or soy milk with the oatmeal. Make a nice salad of the carrot with raisins and pineapple. Make sure you learn how to mix your vegetables and starches to get complete proteins in each meal. One such mixture is rice, beans and tomatoes.
I would think that would be good, (the first thing).
Next time try stir fry instead of saute.
Oatmeal with pecans sounds good, I like it with dried chopped dates.
tempeh one night, tofu the next
Onions and broccoli with tomato sauce on whole wheat noodles should be just fine. The trick is that you need to steam or boil the broccoli until crisp/tender. Don't try to just sautee it. Snow peas wouldn't go here.
Steam broccoli, sautee onions, boil the noodles Combine sauce, onions and broccoli and simmer for a few minutes. spoon over noodles.
Oatmeal with pecans and a carrot doesn't sound like much of a dinner. It seems like maybe you're new at this??? Try making something with beans. Vegetarian rice & beans or rice & lentils. Salad or another green veggie on the side.
How about bean and cheese burritos or quesadillas? Get a can of vegetarian refried beans, some cheese, some chopped pepper an onion, whole wheat tortillas, your fave salsa.
The snow peas, onions & broccoli would have been better in an omelet or as a frittata....or in rice with butter.
For easy dinner suggestions: How about a big baked potato with veggies, mushrooms, butter or cheese. Have a small tossed salad with it.
Or a veggie burger on a warm bun with cheese, onion, tomato, lettuce, pickle (or whatever you like on your burgers).
Your first dish would have been better if you had used mushroom soup (one can condensed soup and 1/2 can whole milk or soy milk) for instead of spaghetti sauce.
Second meal would be OK if you serve the carrots as a side dish (separate from the oatmeal). Pecans can go with either the oatmeal or the carrots.
Here are some fairly easy vegetarian recipes for you to try. (The lasagna is delicious!)
VEGETARIAN SPINACH AND MUSHROOM LASAGNA
3 tbsp. vegetable oil
1/2 lb. lasagna noodles
2 garlic cloves, minced
1 medium onion, chopped
2 tomatoes, chopped
10 medium mushrooms, sliced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. rosemary
2 tbsp. chopped fresh parsley
1 lb. washed spinach
1 c. cottage cheese
1/2 c. grated parmesan
8 oz. grated mozzarella
Cook noodles until al dente. Drain & set aside. Preheat oven to 350 F. Heat oil in a large skillet and saute onion, garlic, tomatoes and mushrooms. When onion is translucent, add the herbs. Chop the spinach and add to the skillet. Stir until the spinach is wilted. Continue to simmer. In a large bowl, combine the cheeses, reserving 1/2 cup mozzarella. Pour the vegetables into the cheese mixture and mix thoroughly. Layer noodles alternately with the vegetable-cheese mixture in an 8x13-inch baking pan. Top with reserved mozzarella and bake for 30 minutes. Let sit for 5 to 10 minutes before serving. You can freeze the uneaten portion for another meal.
ROASTED GREEN BEANS AND RED PEPPERS
3/4 pound green beans, trimmed
1 large red bell pepper, cut into strips
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Preheat oven to 500 F. Toss green beans and bell pepper with oil, salt and pepper to taste. Spread in an even layer on a rimmed baking sheet and roast at 500 F. until browned and tender, turning once halfway through cooking. [Total cooking time about 10 minutes.] Serve with rice.
CALIFORNIA GRILLED VEGGIE SANDWICHES
1/4 c. mayonnaise
3 cloves garlic, minced
1 tbsp. lemon juice
1/8 c. olive oil
1 c. 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
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. 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. 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 the vegetables. Makes 4 sandwiches.
SPAGHETTI ALLA PUTTANESCA
1/4 cup olive oil
2 large garlic cloves, minced
1 pepperoncini pepper, minced
2/3 cup Calamatta olives, pitted and chopped
1 28-oz. can Italian tomatoes, chopped, with juices
Salt
1 lb. spaghetti
2 tbsp. unsalted butter
In a large saucepan, heat the olive oil over medium heat. Add garlic, and pepperoncini. Cook for 3 minutes, stirring occasionally. Add olives and tomatoes. Stir and bring to a boil. Reduce heat and simmer for 10 minutes. Add salt if needed. Mean-while, add 1-1/2 heaping tbsp. salt and the spaghetti to 6 quarts of boiling water. Cook until spaghetti is al dente. (Cooked, but not soft.) Drain and return the pasta to the pot. Stir in butter and add half of the sauce Stir briefly over medium heat. Meanwhile warm the rest of the sauce in a small pan. Transfer spaghetti to a serving platter and pour the rest of the sauce on top of the pasta.
Steam the peas, onions and broccoli and drop the whole wheat pasta, use regular.
And, do a bit of research for sauces, a light sauce would go great on the above.