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Post by kidsandpets on Apr 13, 2015 19:33:06 GMT -5
Please post any vegetarian Main dish recipes here.  |
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Post by kidsandpets on Apr 13, 2015 19:33:19 GMT -5
Manicotti Florentine by SandKsmama
Manicotti Florentine (contains dairy, but really good)
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I just made this last night, and it was very simple and went over really well. This is slightly adapted from one I found on http://www.allrecipes.com(which is my fave recipe site - I highly recommend it!)
Manicotti Florentine
One 8 oz package manicotti noodles(uncooked)
One 15 or 16 oz. container ricotta cheese(the recipe called for half and half cottage and ricotta, but my dh strongly prefers ricotta, so that's what I did. You could also use tofu - it's really good!)
One 10 oz. package frozen spinach, thawed and drained(the recipe called for 1/2 of the package - I used the whole thing and it turned out really good)
1/4 cup parmesan cheese
1 TBSP parsley or italian seasoning mix
garlic powder, salt and pepper to taste
One jar spaghetti sauce(I think mine was 26 oz)
1 cup water
1 cup shredded mozzarella cheese
Mix in a medium bowl the ricotta, spinach, parmesan, and all spices. Stuff the uncooked manicotti - I used a butter knife to get the cheese mixture to go in, it made it very easy. Mix about 1/2 cup spaghetti sauce with 1 cup water, and pour in bottom of a 9x13 casserole. Place stuff manicotti on top of water/sauce, then pour the remaining sauce over top. Bake at 375 for 50 minutes, then uncover and top with mozzarella cheese. Bake 10 minutes more. (timing may vary - I had to bake it a bit longer than this, but I think my oven takes longer on some things.)
hth!
Amanda
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Post by kidsandpets on Apr 13, 2015 19:33:39 GMT -5
Vegetable Parmesan Bake by StillJulie
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This recipe is from Vegetarian Times.
1 lb thin spaghetti
1 Tbsp. olive oil
1 small onion, chopped
3 cloves garlic, minced
1 medium red bell pepper, diced
1 Tbsp. whole wheat flour
1 1/2 cups nonfat milk
3 cups chopped fresh spinach
1 tsp. dried Italian herb mix
1/2 cup liquid egg substitute or 2 egg whites
3 Tbsp. grated Parmesan cheese
Cook spaghetti according to package directions, omitting salt. Lightly coat 10-inch deep dish pie plate or ovenproof casserole with cooking spray. Drain pasta; arrange in pie plate or casserole, forming crust. Set aside.
Preheat oven to 350°F. In large skillet, heat oil over low heat. Add onion, garlic, and bell pepper. Cook, stirring often, until onion is softened, about 3 minutes. Sprinkle vegetable mixture with flour. Cook, stirring, 1 minute. Remove skillet from heat. Whisk in milk, a little at a time. Return skillet to medium-low heat, stirring until sauce thickens. Remove from heat; add spinach. Cool mixture slightly; stir in herb mix and egg substitute. Pour mixture into pasta crust and sprinkle top with cheese.
Bake until filling is set and heated through, about 30 minutes. Serve hot.
Yield: 6 servings
Per serving: 361 calories; 15g protein; 5g total fat (1g saturated); 64g carb; 2mg chol; 118mg sodium; 3g fiber
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Post by kidsandpets on Apr 13, 2015 19:33:57 GMT -5
Vegetable Couscous by StillJulie
Vegetable Couscous (from Light 'n Tasty 2002)
2 medium carrots, diced
1/2 cup diced celery
1 medium onion, diced
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 Tbsp olive or canola oil
1 medium zucchini, diced
1/4 cup fresh basil or 4 tsp dried basil
1/4 tsp garlic salt
1/8 tsp pepper
Dash hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth (if you wanted to make this a vegan recipe, you could use vegetable broth here)
In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until crisp-tender. Add the next five ingredients; mix well. Stir in the couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Yield: 4 servings
Nutritional analysis: One serving (1 1/4 cups) equals 272 calories, 8g fat (1g saturated fat), 0 cholesterol, 513mg sodium, 43g carbohydrate, 4g fiber, 8g protein.
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Post by kidsandpets on Apr 13, 2015 19:34:10 GMT -5
Baked Spaghetti by SandKsmama
Another Italian...Baked Spaghetti
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Okay, I sort of made this up, so the measurements are kind of approximate.
1 lb. spaghetti
1 15 ounce container ricotta cheese
1 10 ounce package frozen chopped spinach(thawed and drained well)
1/2 cup(or so) grated parmesan
2 tsp. Italian seasoning
1 tsp. black pepper
1 tsp. garlic powder
1 jar spaghetti sauce(I used canned mushroom flavor, but also love the chunky garden variety)
1.5 cups shredded mozzarella
1. Prepare spaghetti according to package directions, and drain.
2. In a large mixing bowl, combine ricotta, spinach, parmesan, seasonings, and 1/2 jar of sauce. Mix until smooth.
3. Combine spaghetti and ricotta/sauce mixture.
4. Pour into lightly greased(I used olive oil) 9x13 pan. Top with Mozzarella and bake, covered at 350 for 20 minutes. Then remove cover and bake until mozzarella is bubbly.
5. Serve with remaining spaghetti sauce to top.
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Post by kidsandpets on Apr 13, 2015 19:34:29 GMT -5
Homemade Ravioli with Wontons by deardaughterofeve
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1 package Wanton Wrappers in the shape of squares
1 onion, minced
3-4 garlic cloves minced/crushed, whatever
1 15oz. container ricotta cheese
portabella mushrooms (minced as well)
Olive Oil
a small bunch of fresh parsely finely chopped
parmeseano reggiano grated finely
salt
pepper
nutmeg(freshly ground is best)
Take your onions, and garlic and mushrooms and cook them in some olive oil until the onions are clear and the mushrooms are cooked through. Then, in a generous sized metal mixing bowl, combine with the ricotta and parmesean cheese.
Place a dollop( about a Tablespoon) in the middle of a WonTon wrapper and cover with another. Put a bit of water around the edges so that it seals all teh goodies inside easily.
Place a few(depends on the size of your pot-you need a REALLY REALLY big pot of rolling boil water for this job) ravioli inside the pot of boiling water. Boil until they float and teh Wan Tons are very clear. Top with your favorite homemade sauce and enjoy with CRUSTY garlic bread and a large green spinach salad
You may also lay these out on a try in your freezer and after they are completely frozen, place them in a softly packaged bag(so as not to break teh delicate wontons) for up to 2 mos.
I put my homemade spaghetti sauce on this or I made a wonderful pesto with pine nuts. I usually make the filling and the pesto in my Cuisinart (Sarah-Carlislehomemom)
Enjoy!
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Post by kidsandpets on Apr 13, 2015 19:34:44 GMT -5
List of Meatless Meals by Ju
chick pea lasagne
lentil shepherds pie
red bean chilli
vegetable chill or curry
minty butter beans
tortilla (omlette with potatoes, onions and possibly cheese too!)
vegetable quiche
potato curry - with boiled eggs
egg and vegetable fried rice
pizza with veggies
pasta with mushrooms
lentil burgers - or chick pea burgers - or bean burgers
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Post by kidsandpets on Apr 13, 2015 19:34:55 GMT -5
Meatless Meals that monkeymommy makes:
bean and cheese burritos
potato soup
omlets
pancakes
french toast
mac and cheese
veggie lasagna
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Post by kidsandpets on Apr 13, 2015 19:35:13 GMT -5
SandKsMama's Meatless Meals:
Cuban black beans and rice
Lentils and sausage
Pad Thai
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Post by kidsandpets on Apr 13, 2015 19:35:26 GMT -5
Carlislehomemom's Meatless Meal Ideas:
-pasta bake
-spaghetti without meat
-breakfast
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Post by kidsandpets on Apr 13, 2015 19:35:45 GMT -5
Trish03's Meatless Meals:
Anyway- the quesadillas were a copy of ones I had in a restaurant here- I just mixed two cans of black beans(rinse and drain) with jalepeno peppers, green peppers, all chopped- onion, chopped and all sauted together, added two cans of petite diced tomatoes and a can of corn and a little red pepper seasoning. Then you take your tortillas and sprinkle with some cheese and then add the mixture and top with another tortilla- spray the top with Pam and bake at 400 for a few minutes, that made five full quesadillas. You could also use chincky salsa instead of the peppers, tomatoes, and seasoning-- but I was out!!
Other ideas... ... we had fettucine alfredo with carrots and broccoli the other night. I used the packet of alfredo mix stuff (had never used that before) so that I could use 1% milk and I used chicken broth instead of all the butter and it was really tasty!
Usually- meatless means pasta here- no Atkins in my house!! Actually- because of my health condition, I have to cut protein (especially meat) NOT carbs- so.. it works!
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Post by kidsandpets on Apr 13, 2015 19:36:01 GMT -5
Chicken Spinach Pizza (Power foods) by Boxingmama Chicken Spinach Pizza 3 Tbsp. marinara sauce 1 ready-made flatbread (flatout) 1/3 cup frozen spinach, thawed and drained ¼ cup crumbled feta (fat free) cheese ¾ cup chopped precooked chicken 1 Tbsp. sliced fresh basil Salt and pepper to taste Spread marinara sauce on flatbread, then add toppings. Bake at 375° for 6 minutes. Makes 1 serving. Salt and pepper to taste. Adjust to family size. From: www.menshealth.com |
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Post by kidsandpets on Apr 13, 2015 19:36:18 GMT -5
Moroccan Potato Casserole by StillJulie
This recipe is from Vegetarian Times.
Sauce:
6 cloves garlic
2 tsp. paprika
1/2 tsp. ground cumin
3/4 cup chopped cilantro
3/4 cup chopped fresh parsley
Juice of 1 lemon
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 1/2 lbs. red-skinned potatoes, cut into 1/2" thick slices
3 large bell peppers (one each red, green and yellow), cut into 1 1/2" squares
4 stalks celery, cut into 2" pieces
1 lb. ripe tomatoes, cut into eighths
1 Tbsp. olive oil
Preheat oven to 350°F. Make sauce: In food processor, combine garlic, paprika, and cumin; process until paste forms. Add herbs, and pulse on/off to blend. Add lemon juice, vinegar, and oil, and process to blend.
In large bowl, combine potatoes, bell peppers, and celery. Season to taste with salt and pepper. Add sauce, and toss to coat. Transfer to large shallow baking dish, and scatter tomatoes over potato mixture. Drizzle oil over top. Cover with foil, and bake 35 minutes. Remove foil, and bake until vegetables are tender, 20 to 25 minutes more. Serve hot.
Yield: 6 servings
Per serving: 215 calories; 5g protein; 4g total fat (1g saturated fat); 42g carb; 0 cholesterol; 52mg sodium; 6g fiber.
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Post by kidsandpets on Apr 13, 2015 19:36:39 GMT -5
Spinach and Cheese Tortilla Pizza by Boxingmama 2 large (10 inch) flour tortillas 2 Tbsp. nonfat plain yogurt 1 10-oz package frozen chopped spinach, thawed and squeezed dry 1 large tomato, chopped ½ cup shredded reduced-fat Monterey Jack cheese ¼ cup thinly sliced green onions Preheat oven to 450° degrees. Place tortillas on baking sheet with non-stick spray. Bake for three minutes, or until golden brown. Remove from oven and reduce heat to 350°. Spread yogurt, top with spinach, tomato and cheese. Bake for 5 minutes or until cheese is melted. Sprinkle with green onions. Cut and serve immediately. From: www.energytimes.com |
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Post by kidsandpets on Apr 13, 2015 19:37:40 GMT -5
Veggie pizza by Babyluvr
Here's a recipe I use:
2 pkg. crescent rolls
2 8 oz. pkg. cream cheese
1 pkg. dry ranch dressing (1 oz)
1/2 c. milk
1/2 c. shredded carrots
1/2 c. chopped green onion
1/2 c. broccoli flowerets
4 oz. shredded cheddar cheese
Unroll rolls and flatten rolls on cookie sheet. Press separations together to make 4 sheets of dough. Bake at 350 for 10 minutes. Cool.
Mix together cream cheese, dressing and milk using electric mixer. Spread over cooled crust. Top with veggies and cheese. Cut into squares and refrigerate.
Somebody told me this is better on the second day after refrigeration. It doesn't usually last that long here.
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