June 2009 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Veggie dinner recipes?
So, DH and I have decided to go vegetarian 1-2 nights a week for health and money's sake. I can honestly say I don't think I've ever cooked a dinner without some sort of meat involved and I'm kinda at a loss of what to cook that will fill us up. What are your favorite recipes sans meat?
We have so much time, and so little to do! Strike that, reverse it.
My Bio (wedding pics added 7/6)
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My Bio (wedding pics added 7/6)
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Re: Veggie dinner recipes?
Are you still incorporating seafood?
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You want a good balance of protein, grains, and veggies to replace the meat. We usually do a big salad or other type on veggie on half the plate. Then we fill 1/4 with couscous, rice, polenta, or pasta. The final 1/4 is usually something with protein like lentils, beans, etc.
I really like recipes from Moosewood which is kind of the king in vegetarian. Your local library probably has a cookbook or two that you could try out without having to buy before you try. HTH
Pasta w/ Asparagus
1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
1 tbsp extra virgin olive oil
3 cloves garlic, crushed
salt and fresh cracked pepper
1 large egg yolk
1/4 cup freshly grated Parmigiano-Reggiano cheese
In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.
Meanwhile, in a saut? pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and saut? about 1-2 minutes, tossing with oil and garlic
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.
You could always subsitute broccoli for asparagus.
I make vegetarian meals quite frequently. A lot involve beans: red beans and rice; 15-bean stew (packaged with the rice and beans in the grocery store, it's very easy in the crock pot); split pea soup, vegetable and rice soup; Meditteranean night (hummus, pita, cucumber, black olives, cous cous).
Other favorites: eggplant pamigan; lasagna (use lots of sauteed veggies rather than meat and either red or white sauce); mexican lasagna (corn tortillas layered between cheese, salsa, beans, and veggies).
We had tortellini with pesto, and peas last night. You could also make a vegetarian stir-fry (use any recipe and omit the mean and amp up the veggies).
I was going to suggest using soy meat substitutes until I read the part about doing it to save money...those aren't usually any cheaper than regular meats. DH is a vegetarian, and I made it three months as one also (I decided to add fish back in, but minimally. To be honest, it was just so I could eat sushi and Rubio's fish tacos and Thai food with Oyster sauce in the other sauces I like).
Last night DH and I did breakfast burritos for dinner (eggs, soy cheese, soy bacon, vegetarian refried beans, and hot sauce). Like PP suggested, the key is finding a way to have some sort of protein. We really like Quinoa, but the taste/texture isn't for everyone. We'll use it in place of rice in some dishes (like with a veggie stir-fry). We also do lots of dark, leafy veggies and root vegetables.
My SIL gave me this amazing vegan lentil stew recipie -- it's not a great summer dish, but it's wonderful as a cool-night comfort food. Let me know if you want me to pass it along.
Thanks for all the help. I think we'll be having the asparagus and pasta tonight. Nothing beats a recipe you only have to buy 2 ingredients for!
SBS, I'd love the recipe. Probably will be a few months until I can make it, but I'll keep it on hand!
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http://www.vegetariantimes.com/recipes/
There are so many recipes here. I usually click on "5 Ingredients" cause they are cheap and easy. I have made quite a few of these and they haven't let me down yet. By far my favorite veg website!
Sorry for the drive-by post...just happen to be lurking.
My Bio (wedding pics added 7/6)
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