Meatless Main Course Dishes

meatless

Meatless Main Course Dishes

LENTIL RICE– Jenn

1 large onion, minced
1 1/2 cups dry lentils soaked for at least an hour before using
1 teaspoon cinnamon
1 tbsp curry
1 1/2 tbsp cumin
3 tbsp chicken bouillon

Fry onion with the spices in a large pot.
Add lentils and stir.
Add 4 cups of water. Mix in the bouillon.
Simmer for 30 minutes.
Add 2 1/2 cups of rice.
Boil then simmer for 15-20 min. until rice cooked.
Can serve with yogurt if you want.


 

LENTIL MUSHROOM BURGERS – G.F.

1 cup dried green lentils (2 ¼ cups cooked) (can use lentils n a can if in a rush)
2 ¼ cups water
1 teaspoon dried parsley
¼ teaspoon black pepper
3 garlic cloves minced
1 ¼ cup finely chopped onion
¾ cup finely chopped walnuts (quick in a food processor)
2 cups bread crumbs
½ cup ground flaxseed (I grind in coffee grinder)
3 cups finely chopped mushrooms (fast with a food processor)
1 ½ cup destemmed finely chopped spinach (I unthaw a frozen box of spinach)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes until the water is absorbed and the lentils are soft.
While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper and paprika and mix well.
Saute the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8-10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard and mash with a potato masher or wooden spoon to a thick paste.
In a large mixing bowl, combine the lentils, sauteed veggies and bread crumb mixtures and mix well. Cool in a refrigerator for 15 to 30 minutes or more.
Using your hands, form burger patties to your desired size and place on wax paper. Lightly fry in a pan, broil or grill until lightly browned and crisp, 3 to 5 minutes a side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the bbq.

 


 

LENTIL MUSHROOM BURGERS – G.F.

1 cup dried green lentils (2 ¼ cups cooked) (can use lentils n a can if in a rush)
2 ¼ cups water
1 teaspoon dried parsley
¼ teaspoon black pepper
3 garlic cloves minced
1 ¼ cup finely chopped onion
¾ cup finely chopped walnuts (quick in a food processor)
2 cups bread crumbs
½ cup ground flaxseed (I grind in coffee grinder)
3 cups finely chopped mushrooms (fast with a food processor)
1 ½ cup destemmed finely chopped spinach (I unthaw a frozen box of spinach)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon salt
½ teaspoon blackpepper
½ teaspoon paprika

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes until the water is absorbed and the lentils are soft.
While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper and paprika and mix well.
Saute the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8-10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard and mash with a potato masher or wooden spoon to a thick paste.
In a large mixing bowl, combine the lentils, sauteed veggies and bread crumb mixtures and mix well. Cool in a refrigerator for 15 to 30 minutes or more.
Using your hands, form burger patties to your desired size and place on wax paper. Lightly fry in a pan, broil or grill until lightly browned and crisp, 3 to 5 minutes a side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the bbq.

 


 

QUINOA BURGERS – Helen

1 cup – Water
1/2 cup – Quinoa
1 tbsp – olive oil
1 cup – diced onions
2 cups – finely chopped mushrooms
1 tsp – minced garlic
3/4 tsp – dried marjoram
1/4 tsp – dried oregano
1 large egg
2/3 cup – grated cheese
1/2 cup – toasted pecans (walnuts are a great substitute)
1/3 cup – quick cooking rolled oats
1 tbsp – soy sauce

Preheat the oven to 350F. Lightly grease a baking sheet.
Combine the water and quinoa in a medium saucepan or pot. Bring to a boil, reduce to a simmer and cook for 15min. Remove from heat and let sit covered for 10min. Fluff with a fork and set aside to cool.
Heat the oil in a large saucepan over medium heat. Add the onions and cook for about 5min or until the onion starts to become soft and transparent. Add the mushrooms, garlic, marjoram and oregano; cook for another 5min, or until the mushrooms are tender. Set aside too cool.
In a medium bowl, beat the egg. Add and mix the  quinoa, mushroom mixture, cheese, pecans, oats and soy sauce. Scoop 1/2 cup portions onto the baking sheet and form into patties, leaving 1″ of space between them. Bake for 27-30min or until slightly browned and crispy. Makes 8-10 servings.

 


 

MIXED BEAN CASSEROLE – M.M.

19 oz (540 ml) can chickpeas
19 oz (540 ml) can red kidney beans
2 19 oz (540 ml) cans romano beans
1 onion, chopped
1 cup tomato juice
1/3 cup packed brown sugar
1/3 cup fancy molasses
¼ cup chili sauce
2 tsp dry mustard
1 tsp ginger
½ tsp salt
½ tsp pepper

Drain the cans and rinse all the beans. In a lightly greased casserole dish, mix the beans and onion. In a saucepan, blend tomato juice, brown sugar, molasses, chili sauce, mustard, ginger, salt, and pepper. Bring to a boil. Stir into the beans. Bake 350 for 1 ¼ hours.

 


 

ITALIAN POTATO AND CHEESE CASSEROLE– Ketha.

2 lb potatoes
6 tbsp butter
1 ½ lbs ripe tomatoes
pepper to taste
1 ½ tsp chopped fresh basil or less if dried basil
2/3 cup chopped fresh parsley
6 hard boiled eggs
½ cup parmesan cheese
2/3 lb mozzarella cheese

Boil potatoes until almost tender; drain, peel and cut into thick slices. Melt butter and pour 2 tbsp into bottom of casserole dish. Arrange potatoes in a single layer. Slice tomatoes; layer them on top of potatoes. Sprinkle pepper and basil over top. Slice mozzarella into strips and place on top of tomatoes. Peel and chop eggs. Mix eggs with remaining melted butter,parsley and a bit of pepper in a bowl. Spread evenly over cheese in casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 20-25 minutes uncovered.

 


 

SWEET POTATO, CORN and GREEN BEAN SALAD– Helen C.

2 medium sweet potatoes, peeled and cut into 1 inch cubes
2 cups green beans, about 1 1/2 inch long
1 cup thawed frozen corn
1. Steam sweet potatoes up to 15 minutes, until tender
2. Steam green beans 6 minutes, or until tender
3. Rinse frozen corn under warm water.
4. Put all vegetables in a large bowl. Sir in dressing of your choice (i.e. balsamic vinegar)
Note: More of any of the ingredients is fine. Use the whole bag of frozen corn or 2 or 3 tomatoes or other vegetables you have on hand. Leftover brown rice is good, as are water chestnuts. Makes 6 servings. We had it cold and it was delicious!

 


 

BLENDER PIZZA DOUGH– Jenn F.

If you have a food processor with a plastic blade, this is a super quick way to make pizza dough. Enjoy!

In your food processor, put
3 cups flour
2 tsp. yeast
1 tbsp sugar
Mix well on low speed.
Add
1 1/4 cup warm water
1 tbsp oil
1 tbsp salt
Blend well. Scrape sides with spatula. Blend again till it forms a ball. (May need to add a bit of water or flour to get desired shape) Take dough out. Put in a greased metal bowl and place in a warm spot to rise or in a 200 degree oven that has been shut off. When it has risen to desired amount, spread onto a cookie sheet or pizza pan that has been greased with a bit of shortening, margarine or lard. Then put on your desired toppings and bake.

 


 

CREAMY SHRIMP ON PASTA

spaghetti or some form of pasta
peeled shrimp (whatever size and quantity you want – sometimes I just buy an inexpensive small shrimp tray)
1 cup of frozen peas
1 package of cream cheese (250g) cut up
½ cup of milk
¼ cup parmesan
a bit of garlic powder could add some dill or parsley if you want for flavor and/or color

Cook pasta. Meanwhile in a large skillet, place a small amount of vegetable oil and cook the shrimp for about 5 minutes or until they turn pink. Stir in peas and cook for 1 minute. Add cream cheese, parmesan, garlic powder , possibly spices, and milk. Mix till all melted and sauce thickens, but does not boil. Serve on pasta. My kids love this. You can substitute or add other vegetables as well (broccoli, carrots, etc.) You just need to cook them a bit longer before adding the cream cheese and milk.


 

PASTA WITH ROASTED TOMATO GARLIC SAUCE – Chantal O.

A dozen or so plum tomatoes, halved lengthwise
2 onions, diced
1 head of whole garlic cloves, peeled
A generous splash of olive oil
A sprinkle or two of sea salt and freshly ground pepper
One pound (454g) pasta (farfalle-bowties or rotini work well)
Fresh basil

Preheat oven to 375 degrees F.
Toss the tomatoes, onions, garlic and olive oil together. Season with salt and pepper and then toss everything into a 9×13 baking dish. (I toss in the dish)
Roast until the tomatoes shrivel and begin to brown a bit, about 1hour or so.
When the tomatoes are done roasting, discard any onion slices that may have blackened too much.
Cook the pasta in lots of boiling salted water. When pasta is al dente, drain but do not rinse.
Toss the hot pasta with the hot sauce. Sprinkle with fresh parmesan and fresh basil leaves. Enjoy the tasty, roasted tomatoes and mellow whole garlic cloves.


FRIDAY FRITTATA

4 cups spinach
1/2 diced onion
1/2 green pepper, chopped
1 tsp garlic puree
1 tbsp oil or butter or margarine
4 eggs, mixed well
1 cup grated cheese

In a skillet, place oil/margarine/butter. Heat. Add onion, garlic, green pepper, and spinach. Stir until spinach wilts. Pour eggs over. Sprinkle cheese on top. Reduce heat and cover. Cook 5 minutes. Cut into slices and serve. Can use other vegetables as well (broccoli, mushrooms, red peppers, etc.)

 


 

MEATLESS MEAL – Sylvia

1 block of firm tofu (more if you have a large family)
soy sauce
1 turnip
butter
Box pre-washed salad greens
green pepper
green onions
olive oil
red wine vinegar
asparagus
Peel and chop turnip and place in pot. Add enough water to cover. Let this simmer while you make the rest.

Throw a handful (or two) of salad greens in a bowl. Chop your green pepper (or another veggie) and add to bowl. Slice your green onions and add to bowl. Pour 1 tablespoon oil and 1 tablespoon of vinegar on the salad and toss.

Slice the tofu into 1/4 inch slices. Fry in oil. Flip over and brown the other side. Place on a plate and pour a small amount of soya sauce on top. Keep frying until all tofu is done.

While the tofu is frying, wash asparagus and break off tough ends. Chop into 1-inch pieces. While pan is still hot, fry asparagus until bright green.

While asparagus is frying, pour the water off turnip. Add a little butter and mash.

If you don’t have tofu, substitute a can of beans. If you don’t have turnip, substitute any root veggie (sweet potatoes, carrot, parsnip, etc). Add whatever veggies you have on hand to the salad.


 

TOFU PARMESAN – Deborah B.

1 package of extra firm tofu
1 egg beaten
Flour
Breadcrumbs (Italian style or use plain breadcrumbs and add dry oregano, parm cheese, garlic powder,  etc.)
Tomato sauce
Mozzarella cheese

Take tofu out of the package and absorb some of the moisture from the tofu by pressing down on it with a paper towel. Slice the tofu widthwise in 1/8 of inch slices. Then proceed to bread the tofu like you would any piece of meat; first in flour, then the beaten egg and finally the breadcrumb mixture.

Heat a pan with some vegetable oil and fry each piece of breaded tofu until slightly brown. Place on paper towels and continue until all the tofu has been fried.

Now pour some tomato sauce in the bottom of a 9 x 13 Pyrex dish. Place the tofu slightly overlapping in two rows in the dish. Pour some more sauce over top and finish with a bit of shredded mozzarella cheese sprinkled on top.


 

VEGETABLE LASAGNA – Teresa

1 bag of spinach
some sliced mushrooms
1/4 cup margarine
1 small onion, chopped
3 minced garlic cloves
1/4 cup flour
3/4 tsp salt
1 1/2 tsp oregano
1 tsp basil
2 1/2 cups milk
2 eggs
1/2 cup parmesan
2 tomatoes, sliced thin
1 container cottage cheese
1 package oven ready lasagna noodles
shredded mozzarella

Wash and chop spinach. Steam in a pot with a bit of water. Once shrunken, drain and set aside.
In a saucepan, melt margarine and saute onion, garlic, and mushrooms. Stir in flour. Slowly add milk and seasonings while stirring. Crack your eggs into a small bowl. Add a bit of the mixture to it and then add this to the saucepan. Cook one minute.
In a rectangular baking dish layer the following: sauce, noodles, all the spinach, 1/2 the sauce, 1/2 the tomato slices, all the cottage cheese; then top with noodle tomato, sauce, and mozzarella. Bake covered at 375 degrees for 35 minutes. Remove cover during the last 10 minutes.

 


 

SPINACH LASAGNA – Kim

1 pkg frozen, unthawed, drained spinach
1 tsp oil
1 onion, chopped
1 tsp minced garlic
1 carton of cottage cheese
4 eggs
salt and pepper to taste
1/2 tsp nutmeg
2 to 3 tbsp flour 3 tbsp shortening 1 cup shredded mozzarella
2 cups milk 1 cup grated parmesan
2 packages oven ready lasagna noodles

In a frying pan, saute onion and garlic in oil. Remove from heat and place in a large bowl. Add the cottage cheese and eggs, mixing well. Then add the drained spinach, salt, pepper, and nutmeg. Stir.
In a saucepan, melt the shortening. Add flour, stirring. Once all absorbed slowly add milk. Stir till thick. Add mozzarella, parmesan, salt and pepper.
Preheat oven to 375. In a rectangular baking dish,layer as follows: cheese mixture with some milk added to it, noodle, 1/3 spinach mixture, 1/3 cheese mixture; repeat twice and at the end, top it with a layer of lasagna noodles. Pour over 1/2 cup of milk. Sprinkle with mozzarella. Cover with foil. Bake for 35 minutes.

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