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Discussion Starter · #1 ·
Hello. I just became a lacto-ovo veg, and I will be cooking most of my meals for myself, because everyone else in my family eats meat. Anyway, I was wondering if you guys had some favorite recipes that are <b>quick</b> and make a good meal.<br><br><br><br>
Thank you very much for the help,<br><br>
Jamie <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
P.S.<br><br>
If you have a recipe that's not quick, but still one of your faves, please feel free to post that too! Thanks!
 

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One of my favorites is what I call "3-can chili". Sautee some onions, some jalapeno (optional) and even carrot, celery and bell pepper too if you have them on hand (make sure everything is chopped). Add a can of drained and rinced beans, and a can of diced tomatoes in their own juice (don't get the stuff that's in tomato puree), and a can of corn. Add chili powder, cumin, garlic powder and a bit of pepper. Simmer until everything smells like chili and serve with brown rice. This recipe is quick, easy and really versatile. You can use frozen veggie mix if you want, you can use different types of beans or make a multibean chili, you can even add tvp for that "ground beef" texture.<br><br><br><br>
Since you're L-O, you can also do a veggie scramble. I like to add zucchini, onion, mushroom, tomato....whatever I have on hand and sautee that up. Add eggs and cook. The veg*n version has tofu that has been rubbed with salt, pepper and a touch of tumeric. I also put chili powder, cumin and a bit of Mexican oregano, but use what you have and what you like.<br><br><br><br>
Hope that helps. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Discussion Starter · #3 ·
Here's a quick sandwich spread:<br><br>
{Source: <a href="http://vegetarian.allrecipes.com/AZ/MockTunaSalad.asp" target="_blank">http://vegetarian.allrecipes.com/AZ/MockTunaSalad.asp</a>}<br><br><br><br>
1 (19 ounce) can garbanzo beans, drained and mashed<br><br>
2 tablespoons mayonnaise<br><br>
2 teaspoons spicy brown mustard<br><br>
1 tablespoon sweet pickle relish<br><br>
2 green onions, chopped<br><br>
salt and pepper to taste<br><br><br><br>
Mash the garbanzo beans well, and mix everything together.<br><br><br><br>
Here's another one that's great for summer. Your family might enjoy it as a salad. I personally like it as a salad the first day, and then wrapped in a flour tortilla the second day as leftovers <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Black Bean & Corn Salad II<br><br>
{Source: <a href="http://vegetarian.allrecipes.com/AZ/BlackBeanAndCornSaladII.asp" target="_blank">http://vegetarian.allrecipes.com/AZ/...ornSaladII.asp</a>}<br><br>
Ingredients<br><br><br><br>
1/3 cup fresh lime juice<br><br>
1/2 cup olive oil<br><br>
1 clove garlic, minced<br><br>
1 teaspoon salt<br><br>
1/8 teaspoon ground cayenne pepper<br><br>
2 (15 ounce) cans black beans, rinsed and drained<br><br>
1 1/2 cups frozen corn kernels<br><br>
1 avocado - peeled, pitted and diced<br><br>
1 red bell pepper, chopped<br><br>
2 tomatoes, chopped<br><br>
6 green onions, thinly sliced<br><br>
1/2 cup chopped fresh cilantro (optional)<br><br><br><br><br><br>
Directions<br><br><br><br>
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.<br><br><br><br>
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
 

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Discussion Starter · #4 ·
Here's a fast hot dish. The scent of the seasonings is sure to cause your family much drooling...<br><br><br><br>
Creole Red Beans and Rice<br><br>
from "Vegetarian Cooking for Dummies"<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">This dish is a traditional in states such as Louisiana, where seasoned beans and rice are a favorite among people of mixed French, Spanish, and African descent. If you make the rice ahead of time, this dish takes very little time to prepare. Toss a salad and steam some broccoli or greens, and dinner's ready.<br><br><br><br>
Preparation time: 10 minutes<br><br>
Cooking time: 15 minutes<br><br>
Yield: 8 servings<br><br><br><br>
3 tablespoons olive oil<br><br>
1 large onion, chopped<br><br>
3 cloves garlic, minced<br><br>
1/2 cup chopped green bell pepper<br><br>
1 stalk celery, with leaves, chopped<br><br>
1/2 teaspoon salt<br><br>
1 teaspoon cumin<br><br>
1 tablespoon chili powder<br><br>
1/2 teaspoon thyme<br><br>
Two 15-ounce cans dark red kidney beans, rinsed and drained (about 3 cups)<br><br>
4 1/2 cups cooked rice<br><br>
Fresh parsley for garnish<br><br><br><br>
1. In a large skillet, heat the olive oil. Cook the onions, garlic, green bell pepper, and celery in the oil over medium heat until the onions are translucent, about 7 minutes. Add the salt, cumin, chili powder, and thyme and stir to combine.<br><br><br><br>
2. Add the beans and mix well. Reduce the heat to low and continue cooking for several minutes until the beans are hot, stirring frequently to prevent sticking.<br><br><br><br>
3. Add the rice to the bean mixture and mix all the ingredients together well. Cook for about 5 minutes to heat the rice through before serving. Garnish with sprigs of parsley.<br><br><br><br>
Per serving: Calories 266 (From Fat 54); Fat 6g (Saturated 1g); Cholersterol 0mg; Sodium 164mg; Carbohydrate 45g (Dietary Fiber 7g); Protein 9g.</div>
</div>
<br>
 

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If it requires sauteeing, looking into the spice rack, etc. I consider that an in depth recipe. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> To me, "quick" = out of can, in microwave.<br><br><br><br>
Spaghetti (just heat noodles and jar of sauce)<br><br>
Nuked potatoes (stab with fork a few times, about five minutes per potato) top w/ canned chili, baked beans, cheese, sour cream, veggies...<br><br><br><br>
Or, when I'm feeling *slightly* adventurous... Curried chickpeas over couscous. Make couscous according to box. In a saucepan heat up a can of chickpeas, some tomato sauce/paste, frozen spinach, whatever veggies you please... And toss in some curry powder. Ta da!
 

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You should find this useful. It's the "Quick & Easy" section of Vegweb's recipe directory:<br><br><br><br><a href="http://www.vegweb.com/food/quick/" target="_blank">http://www.vegweb.com/food/quick/</a>
 

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For quick stuff I rely on pb and j or grilled cheese sandwiches a lot <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> Pasta Roni (the boxes are cheap too) makes some good quick pasta meals. My fave is angelhair with herbs- yum. To make this a more filling meal... warm up a gardenburger grilled chik'n, cut it up, and mix it in with the pasta.
 

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Discussion Starter · #8 ·
Thanks for the suggestions! I'll be sure to try them! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Discussion Starter · #9 ·
Here is one I just made today! I cook with color, and scents. Occasionally I taste as I cook to make the flavor right. I have no approximation to spices and such, Just make it to suit your taste!<br><br><br><br>
Spicy BBQ Openface Sandwich<br><br><br><br>
Ingredients:<br><br>
- Extra firm, or firm tofu, frozen and thawed at least once<br><br>
- Veg*n BBQ sauce (Kraft makes it without Worcestershire sauce! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> )<br><br>
- Sliced, Fresh mushrooms<br><br>
- Sliced fresh yellow onions<br><br>
- Cayenne Pepper<br><br>
- Garlic Powder<br><br>
- Oil for cooking, and sauteing.<br><br>
- Baguette sliced in half, or slices of bread<br><br><br><br>
First, slice the tofu from the narrower area. (I used two slices for two openfaced, or one sandwich) Heat a pan, with about a tablespoon of oil, to medium high heat.<br><br><br><br>
Sear tofu until slightly golden. Sprinkle with cayenne pepper, and garlic powder. Add a little more oil. Cook until it reaches a golden-red color.<br><br><br><br>
Add BBQ sauce to a small dish. Add anything you want to it. I suggest cayenne pepper, or possibly fresh squeezed orange juice, or brown sugar. (I used cayenne pepper! I like it spicy!)<br><br><br><br>
Lower heat to medium-low, and spoon BBQ sauce over the tofu. Flip tofu to cover in the sauce. Cook until BBQ sauce thickens a bit.<br><br><br><br>
While the tofu is cooking, heat another pan with another tablespoon of oil. Saute onions and mushrooms with some garlic powder. until cooked to your liking.<br><br><br><br>
Place the tofu on the bread, with more BBQ sauce if you wish, then place the mushroom-onion saute on top. If you want, sandwich the pieces together. Either way it's good eatin'! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I threw this together recently, and it turned out pretty wonderful!<br><br><br><br>
1. Saute 4 - 5 chopped green onions in a bit of olive oil.<br><br>
2. Add 1 bag of thawed or partially warmed up (in the microwave)<br><br>
frozen Italian green beans (or regular green beans).<br><br>
3. Add 1 can of Del Monte Mexican Recipe stewed tomatoes.<br><br>
4. Add cumin to taste.<br><br>
5. Simmer 5 - 10 minutes (depending on how thawed your<br><br>
beans are).<br><br>
6. Pig out!
 

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Discussion Starter · #11 ·
BOW TIES WITH CREAMY TOMATO SAUCE<br><br><br><br>
1 small onion, chopped<br><br>
2 cloves garlic, minced<br><br>
1 tbsp. olive oil<br><br>
1 tbsp. flour<br><br>
1 can (14-1/2 ounces) Italian stewed tomatoes, pureed<br><br>
Pinch sugar<br><br>
1 small bay leaf<br><br>
1/2 tsp. dried basil<br><br>
1/4 tsp. dried oregano<br><br>
1/4 tsp. salt<br><br>
1/4 tsp. pepper<br><br>
1 can (12 ounces) evaporated skim milk<br><br>
12 ounce package farfalle (bow tie)<br><br>
1/4 cup grated Parmesan cheese, divided<br><br><br><br>
1. In a large nonstick pan or Dutch oven, saute onion and garlic in olive oil on medium heat until tender. Whisk in flour until blended; add pureed tomatoes. Stir in sugar and spices; bring to a boil. Reduce heat; cover and simmer for 15 minutes.<br><br><br><br>
2. Meanwhile, cook farfalle according to package directions. Remove and discard bay leaf from sauce. Gradually stir in evaporated skim milk; heat through.<br><br><br><br>
3. Drain farfalle; top individual servings with sauce and Parmesan cheese. Yield: 5 servings.<br><br><br><br><br><br>
Veg-Head Three-Bean Chili<br><br><br><br>
Recipe courtesy Rachael Ray<br><br>
This Tex-Mex great pleaser is another vegetarian happy medium to<br><br>
please meat eaters and meat-free-ers alike.<br><br>
2 tablespoons (2 turns around the pan) olive or vegetable oil<br><br>
1 medium yellow skinned onion, chopped<br><br>
1 large bell pepper, red or green, seeded and chopped<br><br>
1 large jalapeno pepper, seeded and chopped<br><br>
4 cloves garlic, crushed and chopped<br><br>
1 cup pale beer or vegetable stock/broth<br><br>
1 (32- ounce) can crushed tomatoes<br><br>
1 (14-ounce) can black beans, rinsed and drained<br><br>
1 (14-ounce) can dark red kidney beans, rinsed and drained<br><br>
1 tablespoon ground cumin<br><br>
2 tablespoons chili powder<br><br>
1 tablespoon cayenne hot pepper sauce, several drops<br><br>
1 teaspoon coarse salt<br><br>
1 cup spicy vegetarian refried beans<br><br><br><br>
Toppings:<br><br>
8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar<br><br>
Chopped scallions, whites and greens<br><br>
Diced fresh seeded plum tomato<br><br>
Blue and red corn tortilla chips or black bean tortilla chips, for<br><br>
dipping<br><br>
Over moderate heat, add oil to a deep pot and combine onion,<br><br>
peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables.<br><br>
Deglaze pan with beer or broth, add tomatoes, black beans, red<br><br>
kidney beans, and stirring to combine.<br><br>
Season chili with cumin, chili powder, hot sauce, and salt. Thicken<br><br>
chili by stirring in refried beans. Simmer over low heat about 5 to<br><br>
10 minutes longer, then serve up bowls of chili and top with<br><br>
shredded cheese, scallions, and tomatoes. Place bowls on charger<br><br>
plates piled with assorted tortilla chips.<br><br>
Yield: 4 servings<br><br>
Prep Time: 10 minutes<br><br>
Cook Time: 15 minutes<br><br><br><br><br><br><br><br>
LEMON ZUCCHINI-SQUASH SAUTE<br><br>
************************************************** **************<br><br><br><br>
INGREDIENTS<br><br>
1 tablespoon olive oil<br><br>
2 med. zucchini, 1 pound cut lengthwise into quarters,<br><br>
then into 1 1/2 inch pieces-about 2 cups<br><br>
2 yellow squash, 1 pound cut diagonally into 1/4 in slices<br><br>
2 cups 1 clove garlic, minced<br><br>
1/2 teaspoon dried oregano<br><br>
1/2 teaspoon pepper<br><br>
1/4 teaspoon salt 1 tablespoon lemon juice<br><br>
1 teaspoon grated lemon zest<br><br><br><br>
DIRECTIONS:<br><br>
In large nonstick skillet heat oil over medium-high heat. Add<br><br>
next 6 ingredients and cook about 6 minutes or until tender,<br><br>
stirring occasionally. Stir in juice and zest, remove from<br><br>
heat.<br><br><br><br>
YIELD: 6 servings<br><br><br><br><br><br>
GRILLERS PRIME (TM) with Red Onion Jam<br><br><br><br>
1 red onion, peeled<br><br>
1 cup water<br><br>
3 tablespoons butter<br><br>
1 tablespoon sugar<br><br>
1/2 teaspoon salt<br><br>
2 sprigs tarragon, leaves removed and finely chopped<br><br>
3 tablespoons mayonnaise<br><br>
3 tablespoons Dijon mustard<br><br>
4 round sandwich rolls, sliced down the middle<br><br>
8 large spinach leaves, cleaned<br><br>
4 MORNINGSTAR FARMS (R) GRILLERS PRIME (TM) burgers<br><br><br><br>
1. Cut onion into 1/4 - inch thick slices. Stir water, butter, sugar and<br><br>
salt in pan, bring to a boil and add onion slices. Cook on high heat<br><br>
until mixture boils and most of water is evaporated. Lower heat and<br><br>
simmer until mixture resembles a jam like texture. Set aside for red<br><br>
onion jam.<br><br><br><br>
2. Combine chopped tarragon, mayonnaise and mustard to make Dijon<br><br>
dressing. Spread Dijon dressing on top and bottom of each roll. Place<br><br>
two spinach leaves on each roll. Set aside.<br><br><br><br>
3. Prepare MORNINGSTAR FARMS (R) GRILLERS PRIME (TM) burgers according to<br><br>
package directions. Place a burger on each roll. Top each burger with<br><br>
red onion jam. Serve immediately.<br><br><br><br>
Yield: 4 Servings<br><br><br><br><br><br>
Pea and Cheese SaladPea and Cheese Salad<br><br><br><br>
Servings: 4 to 6<br><br><br><br>
1 cup cubed sharp Cheddar cheese<br><br>
1/2 cup chopped sweet pickle, drained<br><br>
1/4 teaspoon salt<br><br>
1/3 cup mayonnaise<br><br>
2 1/2 cups canned peas, drained<br><br>
lettuce leaves<br><br>
Combine all ingredients except lettuce. Chill until serving time. Serve mounded<br><br>
on lettuce leaves.<br><br><br><br><br><br>
QUICK AND EASY STIR FRY<br><br><br><br>
Ground Beef substitute<br><br>
dash of olive oil<br><br>
Bag of frozen pepper stir fry mix with onions in it<br><br>
worchestire {spelling} sauce or stir fry sauce<br><br>
instant brown rice<br><br><br><br>
Heat wok/skillet.<br><br>
While doing so start rice.<br><br>
Add oil to wok/skilliet. Next add "beef".<br><br>
Cook till thawed throw in pepper mix. You can add a spoonful of minced garlic from a jar for a garlic taste. Cook till almost thawed. Don't forget to check the rice. Add sauce. When rice is done put it on a plate and top with the stir fry.<br><br><br><br><br><br>
Tex-Mex Stuffed Peppers<br><br><br><br>
4 large green bell peppers<br><br>
1 bag Harvest Grain Crumblers<br><br>
1 pkg Taco Bell taco mix<br><br>
1 can (8 oz) Mexicorn, drained<br><br>
1 pkg (8 oz) mozzarella cheese, shredded<br><br>
1 can (14-15 oz) enchilada sauce (red or green)<br><br><br><br>
Preheat oven to 350°. Cut tops off peppers. Slice down one side of each pepper, devein and deseed. Add taco seasoning to crumblers and prepare as directed on taco package. Then add corn and 1/2 package of cheese. Place peppers, sliced side up, in a 13x9" baking dish. Stuff each pepper with mixture. Cover all with enchilada sauce. Cover dish with foil and bake for 15 to 20 minutes, removing foil the last 5 minutes and topping with remaining<br><br>
cheese. Remove from oven and serve. Serves 4.
 

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Here are a couple<br><br><br><br><a href="http://home.earthlink.net/~kyosan/Muesli.htm" target="_blank">Muesli</a><br><br><br><br><a href="http://home.earthlink.net/~kyosan/Guava-TofuSoup.htm" target="_blank">Guava-Tofu Soup Over Rice</a> (You can find the guava soup base mix at Asian stores)<br><br>
This recipe is also good with fresh sliced guavas. I don't advise using them though unless you live in a tropical climate and can get fresh guavas that were picked ripe off the tree.
 
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