I'm bored of food, what can I have for dinner tonight?!
I'm bored of food, what can I have for dinner tonight?
I'm veggie and don't eat dairy but do eat eggs. I think I've just got into a bit of a 'food rut' and I need some new ideas!
Thanks
Answers:
Veggie fajita, pasta, stir fry, garden casserole, vegetarian paella, vegetarian stuffed peppers...I can go on and on but I'm not sure what ideas would be new to you. Google Vegetarian recipes, there are thousands of them. I'm doing my version of a Mashed potato casserole with sweet corn, quorn tenders, vegetarian gravy.
Spaggetti!! I LOVE SPAGGETTI!! anytime anywhere anyday..
Mcdonalds Order a s&@#* load of french fries and some catchup
Just drink beer!
This is a brussel sprout dish that works well as a dinner unto itself or as a side. It's super easy to make, and a gentle introduction to brussel sprouts [I don't know about you, but they intimidated me slightly].
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.
Recipe
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard.
Halve sprouts lengthwise. If you are really ambitions, carefully cut out and
discard the firm core of each sprout half. Thinly slice the sprouts. As you
work, transfer slices into bowl with lemon juice. When all sprouts are
sliced toss them in juice and separate leaves. (Recipe can be prepared to
this point and refrigerated, covered, for up to 3 hours.)
When ready to serve, heat oil and butter over high heat in a skillet large
enough to hold all sprouts. When very hot (almost to smoking point) add
sprouts, garlic and seeds, and cook, stirring often, until sprouts are
wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some
leaves might brown slightly.
Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute
more. Turn off heat, add salt and pepper to taste and stir in the lemon
zest, reserving a little for top of dish. Transfer to a serving bowl,
sprinkle with remaining zest and serve.
Serves 4.
mac and cheese, and mash potatoes w/ no gravy
How about making a fruit smoothie?
Try taking some black bean and add some lime, cilantro and green onion and peppers. You can either make a burrito or pour over some tositoes (whole wheat) this is really easy and goooooood.
have some takeouts maybe?
http://www.cs.cmu.edu/~mjw/recipes/veget...
http://www.vnv.org.au/recipes.htm...
http://www.webvalue.net/recipes/...
http://allrecipes.com/recipes/everyday-c...
http://www.boutell.com/vegetarian/...
http://recipes.eserver.org/
http://dir.yahoo.com/society_and_culture...
http://myvegetarianrecipeoftheday.com/...
http://www.happycow.net/vegetarian-recip...
THERE ARE SO MANY RECIPES HERE, ENOUGH TO NEVER GET BORED AGAIN.
VEGETARIAN SPRING ROLLS
20 sheets spring roll wrappers
2 carrots
1 white cabbage
1 cup dry flavoured soy mince
300 g beansprouts
salt pepper
oil for frying
for dip:
soy sauce
white vinegar
Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste.
Wrap into spring roll sheets and then fry in oil.
Delicious with a soy sauce and white vinegar dip.
VEGETARIAN ENCHILADA
12 x 18 inch Pyrex baking dish
1 (28 oz.) can enchilada sauce (Las Palmas brand)
2 cans vegetarian refried beans (Rosarita brand)
2 to 3 tsp. ground cumin
2 to 3 tsp. chili powder
4 c. broccoli, diced
2 green peppers, sliced
2 c. frozen cut corn
2 onions, diced
24 corn tortilla
1/2 c. water
Low fat Mozzarella cheese (optional)
Heat tortillas to make them a little soft so that it will be easier to work with (microwave will help a lot).
Microwave or steam vegetables until half cooked.
Mix refried beans, cumin and chili powder.
Lay 18 tortillas out and spread refried beans mixture on each of the tortillas. Then distribute the vegetables evenly and roll the tortillas around the vegetables.
Place the extra 6 tortillas on bottom of baking dish. Then place the rolled tortilla in the baking dish. When this is done, add the water over the whole thing, then add the enchilada sauce and cheese.
Cover the whole thing with aluminum foil and bake at 350 degrees for 2 to 3 hours.
AMY'S VEGETARIAN BURGERS
5 tbsp. soy sauce
2 tbsp. corn oil
1 clove garlic, minced
1 med. onion, chopped
1 3/4 c. boiling water
2 c. oatmeal
1 tsp. ground sage
2 tbsp. yeast
1 c. chopped pecans
1/2 c. ground sunflower seeds
Add soy sauce, oil, onion and garlic to boiling water. Mix together oatmeal, sage, yeast and nuts; gradually sprinkle into boiling broth. Let stand until most of liquid is absorbed; stir lightly until barely mixed.
Make burger patties. Brown mixture in additional oil (small amount) until well done. Serve on whole wheat hamburger bun with mayonnaise, cheese, lettuce and onion (if you desired).
This mixture can also be used as a taco filling. Just crumble in frying pan and add taco seasoning mix and a little water until browned. Then spoon into taco shells and add lettuce, cheese and tomato.
SLOPPY JOE'S (VEGETARIAN)
1 1/2 c. mashed tofu (weigh)
1 c. chopped onion
1 chopped green pepper
1/2 c. chopped celery
1/2 c. ketchup
1 tbsp. vinegar
2 tbsp. soy sauce
1-2 tbsp. mustard
1 tsp. chili powder
2 tsp. Worcestershire sauce
1-2 pkg. sweet & low
Cook all ingredients until soft, except Tofu. Add Tofu and cook 5 minutes more. Serve in pocket bread.
Darling, never become "bored of food"!
Aack!
How about my version of a fritatta:
(as you're a veggie, I assume you aren't against vegetables of any sort)
wash thoroughly and chop 2 green onion tops (save the bottoms -- don't be a waster), some (? to equal 1/2 cup, chopped) mushrooms, a handful of spinach, and about 1/4 cup chopped red or yellow bell pepper;
put some olive oil into a well seasoned cast iron, swirl to coat bottom and just a bit up the sides, set the pan over high heat, and watch the oil for a few seconds... When the oil begins to flatten and move, pick up the pan and carefully swirl the pan to coat the entire bottom again; immediately turn the flame/heat down to med. and add your peppers and mushrooms, saute, stirring, until the peppers get brighter and the mushrooms loose their hard, dry appearance; add the green onions and spinach and stir around until well mixed and just heated; remove from heat and scoop out of pan and set aside.
Now, break 3 eggs and add 3 Tablespoons cold water whip them in a bowl with a fork until you can't distinguish the yolks from the whites (and everything looks almost 'fluffy');
add a couple of shakes of salt, and a little bit of pepper;
add more olive oil to the pan in which you just cooked your vegetables and do the whole "waiting for the right heat for the oil" think again (really, be careful when you swirl to coat the pan with oil)
Add the egg mixture; have a fork and a heat-safe rubber spatula handy; the edges uaually get done first, so as the edges get done, push them towards the center of the pan (smoothly, don't break it all up); until you have kind of a mountain of eggs in the center that causes the raw egg to run down to the edges of the pan. Turn off the heat and flip the egg mountain over to cook on the 'top of the mountain'.
Meanwhile, put on some lovely soy cheese and your cooked veg.; throw it on a plate and microwave it for 30 seconds.
Yes, dear reader, I said, "microwave"...
Cut it in half, and either share with a friend, eat it all yourself, or, save the other half to put between two slices of toast tomorrow morning for a lovely breakfast sandwich...
Be safe, and constantly pay attention to what you're cooking.
Good eating.
If you are not into food right now then make a plain and simple strawberry or any other fruit smoothie/shake.
Also try the following drink, it helps you relax and get your appetite back.
Cucumber yogurt drink
1. Add cucumber, yogurt/buttermilk, salt, mint, pepper
2. Blend and serve
Eat a bagel.
try a different ethnic food that you haven't eaten. LIke Indian, Korean, etc.. Maybe you live in a place that has those kind of restraunts not too far away. You can always take-out, take it home if you want. Alot of indian food is vegetarian allready (just beware of heat if you can't handle spicy, cuz INdian is the #1 hottest ethnic food, period. It makes Mexican taste about as spicy as white bread and butter. But they'll have milder stuff on the menu, if you ask what's meat-free and mild, (Better just tell them NOT hot at ALL if that's what you want. They're idea of "Mild" can be very different from caucasians!)
Koreans have some very yummy vegetarian dishes. If you can locate a Korean Restraunt, try something called jabche, (or is it spelled "chapche"?). It looks kinda wierd (Clear noodles, some people think it looks like worms.. LOL) But it is SOOO Tasty. Flavored very gently but perfectly. Most jabche is either vegetarian, or the restraunt will make it for you without meat if you ask. Also "Mandu", also known as poststickers or dumplings, are VERY good. Ask for vegetable ones, without any meat. They exist, and the Korean restraunts I've eaten them at have them. But unless you eat ALOT of them, they're not a meal in themselves. They're more like appetizers or side dish...
Both those korean foods are not hot at ALL (unless you get the "kim-chee" kind of mandu (dumplings). THey're a litte spicy, but not too bad (unless you just can't handle any spice at ALL) BTW those dumplings are at any asian Market, if you have one nearby. They come frozen in bags. Most will be labled "Beef" "Pork" "Shrimp" or "vegetable" Just find one that says vegetable and double check the ingredients! They're easy to cook yourself at home. You can fry them in a pan or bake them with a little oil (sesame oil is GREAT on them) brushed on. SOO GOOD.. you gotta try!!
ENJOY!!
I tell this to everyone it is soooo good i love it you have to try it!!!!
~~~~vegetarian Manicotti~~~~
8 ounces manicotti noodles, uncooked (u can find them at wal amrt)
1 1/2 cups marinara sauce (vegetarian)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese
1 teaspoon nutmeg
Cook pasta according to package directions; drain.
Rinse in cool water.
Take Sauce and HALF of the basil and oregano.
Cook 3 minutes.
Makes 6-8 servings
Spread 1/2 cup of sauce mixture into 13x9 baking dish.
In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.
Fill pasta tubes with ricotta mixture; place in dish.
Pour remaining sauce over pasta.
Sprinkle with remaining mozzarella cheese.
Bake at 350o for 25-30 minutes
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