Philadelphia Nesties
kross605
member
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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.
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Favorite EASY Meatless Meals
For many reasons DH and I have wanted to go MORE vegetarian (a couple meals a week maybe) but I havent made the effort to master a repetoire of vegetarian meals so its always a fail and the only "vegetarian" item in my regular rotation is cheese pizza! hahah. My vegetarian cookbooks have recipes requiring 18 ingredients, many of which are not available at a mainstream grocery store. Can you share your favorite relatively easy and accessible vegetarian meal recipes/ideas? If it involves a crockpot too, I might fall off my chair in excitement.
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Re: Favorite EASY Meatless Meals
get ready to fall off your chair.....
http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-vegetarian-chili-with-sweet-potatoes-00000000049528/index.html
it is really good- the only problem we had was that it was SPICY. dh and i enjoy spicy food but it was extreme. dh asked if i added tablespoons instead of teaspoons. so i would cut back on the spice but other than that this was delicious.
one of the other things we do is portabello burgers. esentially marinate the mushrooms in olive oil, balsamic and some garlic and grill. toppings we love are smoked gouda and tomato, or pesto. a regular bun might dwarf the mushroom so we use the sandwich thins and the bulk mushrooms are usually cheaper than the packaged ones (especially if you are like dh and pull the stems off and leave them in the bin).
also, the cooking light website has lots and lots of vegetarian options. there is a summer veggie risotto that we are trying this week and a veggie baked ziti that was really good.
in my world, chopping up a bunch of veggies, sauteeing and tossing with pasta is a meal. some would argue that the lack of protein doesn't work but once in a while it is fine for us.
Most of these are relatively easy with not super complicated ingredients.
http://onceamonthmom.com/oamm_menu_type/vegetarian/
This is so far from healthy, but it IS delicious.
Crockpot Mac and Cheese
1 box of Rotini pasta
2 cups cheddar jack, shredded
2 cups Monterey jack, shredded
Half of a large block of Velveeta
3 cups milk
Garlic salt
Butter ? ? stick (optional)
Bread crumbs, any flavor (optional but highly recommended)
1. Boil a pot of water for the pasta.
2. Cook ? time on box ? usually about 7 minutes.
3. Strain pasta.
4. Place pasta and all ingredients in the crock pot, mixing together.
5. Cook on high for 2 hours or low for 4 hours.
6. If you put on low, make sure to check periodically, as it sometimes is done sooner.
7. Approximately 30-45 minutes before the macaroni and cheese is done, sprinkle breadcrumbs on top.
8. When breadcrumbs are crispy, it is ready.
I will make greek pizzas every couple of weeks.
saute some fresh spinach with chopped garlic and evoo. Throw in some sliced red onion. Once that is all set, spread out on pita bread, top with feta cheese and bake till cheese is somewhat melted.
Oh and I'll use calamata olives too. But the last time I made the pizzas, between the olives and feta cheese, it was super salty.
Totally excited for this recipe--I can pronounce and identify all of these ingredients and they are actually ALL in my house right now!
yay! i might have added extra beans and sweet potato to make sure we had leftovers, i can't really remember. if you grab some pillsbury biscuits it makes for a quick and easy dinner and you can definitely freeze so it covers 2 meals.
this sounds deadly but delish. I might make it for an upcoming party bc everyone likes mac n cheese, right!
Except my weirdo husband! Drives me nuts!
I'm a vegetarian who can't cook very much so I feel the need to respond. Unfortunately, I'm running short on time.
The bottom line is most "meat" recipes are adaptable to being meatless with little modifications.
I have a ginormous pile of clippings from the newspaper, Real Simple, etc. which I've modified to be meatless and lower fat (as DH says, "bastardized").
I also like the "Taste of Home" cookbooks (which conveniently, they sell at the checkout lines at Lowes). I even have a slow cooker one. All have pictures and ingredients which do not require me to use 2 hands to count them.
Purchase Mark Bittman's "How to Cook Everything Vegetarian." Worth it!
We are mostly veg for our meals...one of my favorites to make is what David calls "farmer stew." Ingredients: 2 potatoes, bunch of kale or spinach, can of white beans (canellini), 2 eggs. You'll need some spices on hand: rosemary, garlic, salt and pepper.
Get the potatoes, cube them, toss in evoo and salt, pepper and rosemary. Cook covered in toaster oven for 45 minutes or more at 400 degrees. Sautee kale or spinach (or other hearty green), with olive oil and garlic. Get a can of canellini beans, rinse them, and add them to the greens until they are warmed through. Serve in a pasta bowl. Combine all of these flavors and textures together and top each bowl with a chilled, hard boiled egg. I'm a fan of topping it with a poached egg. The mister usually adds feta for yet another flavor.
I have done this same recipe in the crock pot (the egg topping comes later), I add some tomato paste diluted in water for moisture.
http://crockpot365.blogspot.com/2005/12/vegetarian.html
I haven't really looked at any of these, but I thought you might be interested in checking it out in any event.
I know it's not healthy, but I have a weakness for Baked Ziti in marinara sauce.
I just made an absolutely delish veggie lasagna last week that I got from Clean Eating Magazine. You use eggplant, zucchini and squash sliced thin in place of noodles...
1 large eggplant, sliced ?? thick
1 large zucchini,sliced ?? thick
1 large yellow squash, sliced ?? thick
? onion, chopped
1 ? cup part-skim ricotta (you can sub cottage cheese if you like it better)
4 cloves garlic, minced
6oz shredded mozz cheese
2 tsp dried oregano
Salt/pepper to taste
2 tsp grated parm cheese
Optional ? sliced mushrooms and chopped fresh spinach
Preheat the oven to 375. Baked sliced eggplant, squash and zucchini for 30 minutes in a single layer.
Meanwhile, over medium heat, saut? onions (and mushrooms) until soft. Add garlic (and spinach) and cook for 2 more minutes or until soft. Remove from heat and add ricotta (or cottage cheese), parm and oregano. Season with salt and pepper to taste.
Add non-stick spray to a baking dish (I used 8x8 because I didn?t have enough eggplant, squash and zucchini?but I had lots of the cheese filling leftover. Next time I will have extra veggies so that I can make a second 8x8 to freeze.). Place veggies in a single layer, adding ricotta mixture between each layer. Top with mozz cheese.
Bake at 375 for 30 more minutes, or until cheese is bubbly and starting to brown.
It is seriously awesome.
I will add it to the blog - Kross, if you don't know the link: http://chokeonthisphilly.blogspot.com/
The ladies on here have added some great recipes. I use it all the time as a resource!
Some that we do:
crockpot with....potatoes, carrots, leeks, shallots, green beans (any veggie, really but shallots and leeks make it really yummy!). For the liquid, we use a combo of red wine, beef/chicken stock.
eggplant parm
veggie burgers
greek salad with pitas/hummus
greens with red beets, goat cheese, and balsamic vinagrette
pierogies
grilled cheese and tomato soup