Picky Vegetarian?!
Picky Vegetarian?
I need some serious help! Okay so everytime I put a piece of meat into my mouth I want to gag. It's not that I don't like chicken its just that I don't like eating dead animals. I want to go vegetarian but I am a really picky eater. I don't like eating cow or pig, and I haven't had a good past with vegetables. So tell me what vegetables are really great tasting, plus any dinners and snacks that will help me stay away from meat!
Answers: try portobella mushrooms too and some of this recipes hope this helps you!
ZUCCHINI STIR FRY
1 tablespoon olive oil
1 clove garlic, minced
? red onion sliced
Heat oil, sauté onions with garlic until onions are clear, then add:
1 yellow squash, sliced
2 zucchini squash, sliced
2 roma tomatoes, diced
Cook vegetables until tender, stirring frequently, then top with:
? cup shredded mozzarella cheese (or Italian Blend Cheese)
Salt, pepper, and grated Parmesan to taste
Serve stir-fry over angel hair or other pasta, or on its own.
Recipe from Marti Mayberry, Sierra Vista, Arizona, USA
GARDEN PIZZA
Small Flour Tortillas (wheat or white)
Alfredo Sauce*
Sliced mushrooms
Julienned Spinach (about ? cup for each pizza)
Julienned Basil (just a leaf or two per pizza)
Diced Roma tomatoes (1 for each pizza)
Shredded Mozzarella or Italian Blend cheese
Optional: artichoke hearts, olives, squash
Pre-bake tortillas for about 10 minutes to get them nice and crisp. Spread about 2 tablespoons of Alfredo sauce over tortilla, then add toppings and cheese. Bake at 350 degrees for 10 minutes, until cheese bubbles and tortilla edges turn golden brown.
*regular tomato-based sauce works, too
Jamie’s version of Applebee’s Appetizer
QUICK BLACK BEAN CHILI
Mix 2 - 15-1/2-oz. cans of black beans with:
1 cup of mild salsa
1/4 cup chopped cilantro
2 teaspoons of limejuice
Heat on stove and simmer for about 7 minutes. Serve topped with sour cream and fresh cilantro.
RC Note: You can cook your own black beans to use this recipe, too.
Melin Family Favorite, Livingston, Montana, USA
AFRICAN SWEET POTATO STEW
1 tablespoon olive oil
1 large onion (abt 2 cups), chopped
2 cups cabbage, chopped
3-4 cloves garlic, minced
8 oz. can sweet potatoes, drained, chopped, or fresh sweet potatoes
4.5 oz. can diced tomatoes
1-1/2 cup tomatoe juice
3/4 cup apple juice
1-2 teaspoons fresh ginger - grated
1/4 - 1/2 teaspoon red pepper flakes
2 cups fresh (or frozen) green beans
1/3 cup peanut butter
Heat oil in large skillet on med-hi heat. Add onion and cook about 5 minutes, stirring until tender. Mix in cabbage, garlic and cook about 5 minutes, stirring until cabbage is tender-crips. Stir in sweet potatoes, tomatoes, tomatoe juice, ginger, red peper flakes.
Reduce heat to med-lo and cover. Simmer about 6 minutes until hot and bubbly. Stir in green beans & simmer 5 minutes uncovered. Stir in peanut butter until well blended and hot.
Serve over cooked rice.
Recipe from Allison, Merrietta Georgia, USA.
TOSTADAS
6 Toasted flour tortillas (white or wheat) OR
6 Fried Corn Tortillas
1 can vegetarian refried beans OR
2 cups mashed black, pinto, or Great Northern Beans
2 cups cooked rice (brown, wild, white, etc.)
3 cups shredded greens (lettuce, spinach, etc.)
1 cup shredded cheese
diced tomatoes, diced avocados, chopped cilantro, salsa, and sour cream for topping.
Toast or fry tortillas until crisp and sturdy (350 oven for 10 minutes). Spread each tortilla with 1/3 cup beans, then add 1/3 cup rice, a handful of greens, and a sprinkle of cheese. Top as desired and eat as you would a slice of pizza.
This recipe is a Post Family Favorite, Tucson, Arizona, USA.
VEGETABLE LASAGNA
12 Lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
Preheat oven to 375 degrees and grease a 9X13” casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Bake in preheated oven for 35 minutes, or until top bubbles. Cool for 10 minutes before serving.
Recipe from Rachel at allrecipes.com
VEGETARIAN CHILI
2-1/2 cups raw kidney beans
1 cup tomato juice or sauce
4 cloves garlic, minced
1-1/2 cup chopped onion
1 cup each: chopped celery, carrots, green peppers
2 cups fresh tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon basil
1 teaspoon chili powder
Salt and pepper
3 tablespoons tomato paste
a dash of cayenne pepper
1 tablespoon olive oil
Soak and cook beans (see side bar). Sauté onions and garlic in olive oil. Add carrots, celery, and spices. When vegetables are almost done, add peppers. Cook until tender. Combine all ingredients and cook in slow cooker on low for 6-8 hours, or on stove for 4-5 hours. Serve topped with grated cheese.
Makes 8 servings.
From Bean Cuisine by Lynne Fakler-Pauley and Marie Nagata, Utah Department of Health
PASTA PRIMAVARA
Pasta
8oz. dry spaghetti
1/2 cup peas
2 diced carrots
1 large tomato, diced
1/2 cup brocolli crowns
1/2 cup chopped yellow onion
Sauce
1 tablespoon butter
1/4 teaspoon chopped garlic
1 tablespoon flour
1/3 cup milk
1/2-3/4 cup paremsean cheese
Saute all vegatables except tomato in 1 tablespoon olive oil until tender. Meanwhile cook pasta according to package directions.
For sauce, saute the garlic in the butter until tender, add flour and mix well. Add milk and cheese all at once. Stir on meduim heat until thick and bubbly. Mix the sauted vegatables into the sauce, add diced tomato and serve over the spaghetti.
Varaition: Because some vegetarians eat fish, cooked shrimp makes a yummy addition to this recipe.
Recipe from Heather, Alma 6th Ward, Alma Arizona Stake, USA
SPINACH - ARTICHOKE PASTA
1 (14 oz.) can artichoke hearts, drained and divided
1 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 garlic clove, minced
3 cups cooked radiatore (about 6 ounces uncooked, short fat rippled pasta), cooked without salt or fat.
2 cups thinly sliced fresh spinach
1 cup seeded chopped tomato
1/4 cup (1 oz.) crumbled feta cheese
Combine 2 artichoke hearts, olive oil, and next 6 ingredients in a blender or food processor; process until smooth.
Chop remaining artichoke hearts. Combine chopped artichokes, pasta, spinach and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture; toss well to coat. Cover and chill at least 2 hours. Sprinkle with feta cheese before serving.
Yield: 6, 1 cup-servings
Recipe from Weight Watchers Magazine, "Day-by-Day - 130 recipes to simplify mealtime"
TAMALE LENTIL CASSEROLE
Lentile Filling
1 tablespoon oil
1 large onion, chopped (one cup)
1 medium green bell pepper, chopped (one cup)
2 cloves garlic, finely chopped
3 cups water
1-1/4 cups dried lentils (10 oz.) sorted & rinsed
1 (14-oz.) can tomato sauce
1 package (1.25 ounces) taco seasoning mix
Heat oil in 3-quart sauce pan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.
Stir in water, lentils, tomato sauce and seasoning mix. Reduce heat to low. Partially cover and simmer 35 to 40 minutes or until lentils are tender.*
RC NOTE* I typically cook the lentils about 2 to 3 hours before making this recipe. If you prefer your lentils more tender, less crunchy, you should do the same. Just cook them in water--and watch because you will have to add water during the cooking time. You can cook them covered or uncovered. When you think the lentils are tender enough, don’t add any more water, but let the water cook into the lentils so it doesn’t look soupy. Then omit the three cups of water called for in the recipe and simply add the tomato sauce, seasoning, onion, green pepper, etc.
Heat oven to 400°F. Grease a 2 quart casserole with shortening. (This is a dish about the size of an 8x8-inch square baking dish. I prefer to use a 9x13-inch Pyrex baking dish; it makes for a better lentil-to-cornbread ratio.)
Prepare Cornbread Topping
1 pkg (8-1/2 oz) cornbread muffin mix
1 small can (8-1/2 oz) cream-style corn
1/2 cup shredded cheddar cheese (2 oz.)
1/4 cup milk
1 large egg
Spoon lentil mixture into casserole. Spread topping evenly over lentil mixture. Bake uncovered 15 to 20 minutes until topping is golden brown.
Recipe from Mary Sue, Rockwood 2nd Ward, St. Louis, MO Stake, USA
LOBHIA AUR KHUMBI & GLAZED BROWN RICE
Lobhia Aur Khumbi
1-3/4 cup dried black-eyed peas - picked over, washed and drained
5 cups water
1/2 lb. fresh mushrooms
6 tablespoons vegetable oil
1 teaspoon cumin seeds - whole
1 stick cinnamon
1-1/2 medium onions, peeled, chopped
4 cloves garlic - minced
14.5 oz.can chopped tomatoes
2 teaspoons ground coriander seeds
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
2 teaspoons salt
fresh ground black pepper
3 tablespoons fresh parsley - chopped
Put peas & water in heavy pot & bring to boil. Cover, reduce heat to low and simmer gently 2 minutes. Turn off heat. Let covered pot sit undisturbed 1 hour.
While pot rests, cut mushrooms, thru stems in 1/8" slices. Heat oil in frying pan on med-hi. When hot, add cumin seeds, cinnamon stick & sizzle 5-6 seconds. Add onions, garlic. Stir, frying until onion edges turn brown. Add mushrooms, fry until wilted. Add tomatoes, coriander, turmeric, cayenne. Stir, cooking 1 minute, cover turn heat to low, let cook 10 minutes, then turn off heat.
Bring peas to a boil again. Cover, turn heat to low, simmer 20-30 minutes until tender. To pea mixture, add mushroom mixture, salt, black pepper, frehs parsley. Mix together until simmering. Continue uncovered on med-lo 30 minute more, stirring occasionally. Remove cinnamon stick.
Serve with rice or Indian bread.
Glazed Brown Rice
14 oz. vegetable* broth
2 tablespoons water
1 cup brown rice
1/2 cup carrots
1 tablespoon margarine
1/4 cup pine nuts
1-1/2 teaspoon fresh ginger - grated
1/2 cup green raisins
1 cup frozen peas - thawed
Bring broth, 2 tablespoons water to boil. Add rice, carrots; cover and reduce heat. Simmer 20-25 minutes. Melt margarine on low and brown pine nuts (careful not to burn). Add remaining ingredients & heat until warm. Toss with rice. ok..well i love brussel sprouts, broccoli, carrots, peas, spinach, corn, pickels, red peppers, green peppers (any pepper really), celery..i like pretty much any vegetable. =)
and meat subsititues such as BOCA or morningstar products are delicious and taste almost excatly like meat. go to a vegetarian section of a store and take a look at the frozen things they have. they have lots of fake meats, meatless lasagnas, and such. there are literally thousands of meals that are variations of meals with meat in them. lets start with breakfast.
Muesli Flapjack
Ingredients
4oz / 100g margarine
4oz / 100g dark brown sugar
2oz / 50g honey
4oz / 100g porridge oats
4oz / 100g muesli
Method
1. Melt the margarine with the sugar and honey.
2. Mix together the porridge oats and muesli, then pour over the melted margarine. Mix very thoroughly and spread into a 7"x 7" greased baking sheet.
3. Bake at 190°C/375°F/gas mark 5 for 20-25 minutes or until golden brown.
Remove from the oven and mark into triangles, leave to cool completely.
FASTA PASTA
20 large wholewbeat pasta shells
1 medium onion, very finely chopped
100g mushrooms, finely chopped
1tbs ready made vegetarian pesto sauce
10 black olives, finely chopped
25g pine nuts
1tbs red wine
265g jar of tomato sauce
10 fresh basil leaves
50g strong vegetarian cheddar cheese, grated
Serve: Shop-bought pizza style garlic bread
Method
1. Fry onion in oil until soft.
2. Add the mushrooms, vegetarian pesto, olives, pine nuts, red wine and tomato sauce and gently cook on a law heat for 10 minutes. Season.
3. In the meantime boil a large pan of water to which you have added a little olive oil.
4. When the sauce is nearly ready, cook the pasta shells until they are a dente. Drain.
5. Fill each pasta shell with sauce and top with grated vegetarian cheese. Garnish with fresh basil leaves.
Serve with lots of garlic bread.
Meatless Loaf
Ingredients
? large pack of Sosmix or other soya protein burger mix
? pint cold water
1 large onion
1tbsp fresh sage (or one teaspoon dried)
1 dessertspoon fresh parsley
2 medium tomatoes
1 free range egg
2 crusts wholemeal bread
Method
1 Set oven to 325°F/180°C/gas mark 4.
2 Pour the water into the Sosmix, stir lightly and leave for 5 mins.
3 Meanwhile peel and chop the onion and tomato into small chunks and finely chop the herbs. Grate the bread or reduce to crumbs in a blender.
4 Finally, mix all the ingredients together in a bowl including the beaten egg. Season lightly if required.
5 Lightly grease a baking tray and form the mixture into a loaf shape in the middle.
Bake in the centre of the oven for approximately 25 minutes or until firm and lightly brown. When cool, slice thickly and wrap in greaseproof paper.
Variations - Try a large tablespoon of green vegetarian pesto sauce instead of the sage and parsley, and a crushed clove of garlic.
Or try a large dollop of horseradish sauce and mushrooms to replace the herbs and tomato.
Aubergine dip with crudités and toast
There are so many interesting dips and patés available from supermarkets and wholefood stores. Try them on toast with crudités or use as a potato filling. If you have a food processor or a blender try this one for size:
Pre-heat your oven to 180°C/350°F/Gas Mark 4. Bake 2 medium aubergines (pricked with a fork), for one hour until soft. When cool enough to handle scoop out the flesh into a food processor and blend with 2 cloves of garlic, juice of one lemon and 1tbsp of tahini. While blending slowly add 3-4tbsp olive oil to give a smooth purée, season to taste.
www.vegsoc.org this one you might like
hour 45 minutes
Tools large pot
colander
sauce pan
wooden spoon
large frying pan
9x13-inch baking dish (glass or ceramic)
small bowl
aluminum foil
Ingredients 15 large green cabbage leaves
? c white vinegar
7? oz package of Spanish-style rice mix
15 oz stewed tomatoes with juice
2 T vegetable oil
1 large onion, diced
1 medium red or yellow bell pepper, diced
2? oz vegetarian ham or pepperoni, diced
10 oz tomato soup
? c water
Directions Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.
Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside.
Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to Spanish rice.
Preheat oven to 350. Grease baking dish.
Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and mixture.
Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1? hours.
15 minutes
Tools pizza pan or stone
Ingredients 1 T flour or cornmeal
? recipe pizza dough
1-2 c Italian tomato sauce (optional)
Toppings
Directions Preheat oven to 450°.
Sprinkle the pizza pan or stone with cornmeal or flour, then set the rolled out pizza dough on top.
Add 1-2 c of tomato sauce, however much or little you like, then the rest of the toppings.
Bake for 7-10 minutes, until the crust is brown and top is bubbly.
Notes There are no rules - just throw everything you like on your pizza and see what happens! :-) why don't you find out what you like to eat, and eat those food
i like hot wings, and i eat hot wings 3 meals a day before i became vegetarian
i like pho noddle soups, so i ate noddle soups 3 times a day while i was a vegetarian
i like orange, so i drink orange juice all day while i was a fruitarian
i am not picky so i eat steamed mix vegg daily because i'm a vegan
ps i am on level 5 now
all my crazy answers finally got me to level 5
I win