Good vegetarian dish that makes a lot and keeps for days?!
Good vegetarian dish that makes a lot and keeps for days?
I like to make up a big pot of something and bring it to work for lunch during the week. I currently have three recipes that fit the bill - chili, beans and rice, and a chickpea artichoke heart stew - and I'm completely sick of all of them. Anybody have any ideas? Again, it needs to be vegetarian, preferably have some legumes in it for protein, makes a lot, and keeps well in the fridge. Thank you for any help!
Answers:
Greek salad keeps really well!
Chop up two cucumbers, two green peppers and a red onion. Cut up feta cheese (for protein) and mix it in. If you want to use whole cherry tomatoes, add them to the mixture now. Stick it all in a tupperware container in your fridge. The night before work, scoop out a serving of Greek salad into a one-serving Tupperware container. If you prefer to use whole tomatoes, cut one in half. Store half in a ziplock bag and cut the other half into pieces then add it to your salad. Bring your bottle of Greek salad dressing to work and leave it in the fridge for the week. You can also bring along some pita bread each day.
Another thing that I make is "fake calzones" for lack of a better word. I unroll a pack of refridgerated pizza crust into a rectangle on a greased baking sheet. Then I put my ingredients lengthwise down the middle of the dough. I like to use Yves Veggie Ground Round in Italian (like fake ground beef), artichoke hearts, roasted red peppers, pizza sauce (get the squeeze kind as it keeps longer) and mozza. Then I use scissors to cut the sides into strips and fold them over the toppings. Bake in the oven according to the pizza dough ingredients. I usually cut this into four, wrap each one in plastic wrap, and take one each day.
you could make a spanish dish without stock or meat.
Tofu crumble tacos, mac and cheese, the list goes on.
Split pea soup and lentil soup are my favorites for what you described.
I'm going to assume you just don't eat meat and give you one of my fav's. it's super easy, makes a lot, and everyone loves it.
cook and drain your favorite pasta in salted water (I typically use spaghetti & note: water should taste like sea water)
After that in the same pot add a tablespoon or two of butter (or olive oil) and chopped onions. Once onions are see through add chopped garclic and put the pasta back in pan, also add pepper here if desired. Continually stir pasta as you add parmesan cheese, and peas (if desired - frozen works well). Then top with 6 chopped boiled eggs and stir lightly. Top off with extra parmesan cheese. Usually this requires no extra salt, but that might be because I like lots of cheese.
Then check out this website.
www.allrecipes.com
They have all kinds of veggie recipes and they are rated by people that make them. I have never found a recipe that was rated high that I didn't absolutely love.
The two big batch things I do are massive Lasagna batches as I somehow ended up with a "two bird" restaurant grade covered roasting pan (30"x22"x14") and a vegan "Heartcure" soup recipe from my cardiac nutritionist. The soup recipe is easy but has a *long* ingredient list so I'm not 'wasting bandwidth' here with it (email if you want it).
The 'secret' to getting lasagna to keep well is to use more sauce than you'd normally use (or it gets dry when reheated) and avoiding the no-boil noodles.
Since you didn't specify which beans with the rice, try different kinds of beans. I don't know where you're from, so I won't assume you know how to make southern-style red beans and rice. look up a recipe for Red Beans and Rice, and omit the sausage. Go for brown rice, especially if you can find whole brown rice. Also try lentils, black eyed peas, purple hull peas, and field peas. All are good. If you're really into protein combining, get those little plastic cups of corn (i think they're called niblets) from the grocery store, and throw that in your lunch bag/box/container/whatever the hell you use.
Also, get cans of refried beans and lots of tortillas (preferably corn) and make burritos.
Oh, the beans and corn thing is because combining the two makes complete proteins, with all the essential amino acids. Peanut butter on whole wheat bread does the same thing. Oddly enough, not many people think of pb&j when they become vegetarians.
You forgot Middle eastern food: hummus and tabouli wrapped up in toritillas, or make a big batch of falafels (chickpea cakes) in pita bread.
I also make a big pot of rice and make a stirfry pilaf (cold rice heated up with stirfry vegetables and topped with almonds (for protein)), but you do have to stirfry the vegetables and then throw in the cold rice and heat it up (about five minutes and one pan to clean).