Help with diet/recipes that contain little to no meat?
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Making a coffee urn in the Grand Bazaar, Istanbul.
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Question by adazhia: Help with diet/recipes that contain little to no meat?
I was raised in a meat-loving family so I never was used to eating salads, nor do I know how to make vegetarian meals.
Now I have a medical condition that requires me to lay off red meat completely, and to have very minimal white meat.
I’m allowed to have some free range fish and eggs, but the diet is supposed to be based on vegies, lentils, chick peas, and such.
Please share some of your vegetarian recipes or links to help me out.
Thanks 🙂
Can you help? Leave your own answer in the comments!
6 Responses to Help with diet/recipes that contain little to no meat?
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Here are two websites to give you inspiration:
http://www.fatfreevegan.com/
http://www.vegsoc.org/newveg/kickstart/index.html
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trenardy
June 4, 2013 at 6:50 pm
You may want to purchase the Moosewood Cookbook. It’s full of great recipes.
Kathleen
June 4, 2013 at 7:12 pm
id say look to indian and mexican cuisines. both of which do have specialty meats, but have many many vegetarian based dishes, especially beans,lentils and vegetables,
hotpinkmasala405
June 4, 2013 at 7:40 pm
go to http://www.vegetariantimes.com
they have lots of recipes.
I would suggest a red kidney bean chili. It tastes like the better
Top Cat
June 4, 2013 at 8:31 pm
You like chick peas? Well lately I have been on a hummus kick – I bought some roasted garlic hummus (you may have to try a few brands to find what you like…. or you can make your own using a variation of the recipe found here: http://mideastfood.about.com/od/middleeasternfood101/a/hummus101.htm)
Ingredients
Large leaf lettuce (romaine)
hummus
vegetables – you can use anything you like, but I use roma tomtoes, mushrooms, a couple of olives, and bell peppers)
wheat pita bread
salt/pepper to taste
WARM the pita first (it makes a difference, but you don’t have to) and then spread about a table spoon of hummus over the pita. Add your veggies and salt and pepper fold and enjoy!
One of the staples at our home is Vegetable soup – especially since we live in Co and it has been chilly!
1 cup chopped yellow onion
4 stalks chopped celery
4 cloves chopped garlic
1 cup chopped carrots
2 large potatoes
1 – 2 cups lentils or barley
1 can chopped tomatoes – ITALIAN SEASONED – Del is the best
1/4 cup corn (optional)
1/2 cup fresh green beans (optional)
1/2 large bottle V-8
4 cups water
1 tablespoon pepper
salt to taste (about 2 tsp usually, but do it slowly as it cooks so you don’t over salt as every pot is different and you don’t want too much salt!)
1 tsp thyme
1 tsp italian seasoning (or your own combination of basil, oregano, bay leaf, etc)
First add your garlic, carrots, onion, and celery, spices, and a sprinkle salt and pepper (NOTE – at this point you can add any other herb you want – sometimes I use tumeric and curry for a differnt spice)and water and bring to boil.
Boil all of this for about an hour – till vegetables are 1/2 done, still a bit firm to the bite. The onions will be clear and the water will be a murky color. This is your broth.
Now add everything else, and a bit more water if needed and cook for another hour or so.
This should make enough for about 8 servings and freezes great!
Pasta Salad –
one of my favorites!
Cucumber-Pasta Salad
From: sdavid
* 3 cups pasta
* 2/3 cup vinegar
* 1/2 cup olive oil
* 3 teaspoons sugar
* 1 teaspoon garlic salt
* 1/2 teaspoon dried dillweed
* 1/2 teaspoon pepper
* 4 tablespoons water
* 3 medium cucumbers, seeded and coarsely chopped
* 3 stalks celery, thinly sliced
* 2 green onions, sliced
Cook pasta according to package directions.
Drain, rinse with cold water, and drain again.
Combine vinegar, oil, sugar, salt, dillweed, pepper and water.
Cover and shake well.
In a large bowl, combine pasta, cucumber, celery, and onions.
Add dressing, and toss to coat. Cover and chill.
Serves: 16
Preparation time: 90 min (prepare a day in advance)
Yummy Garlic Soup!
Garlic Soup
From: Alison Green
* 2 tablespoons margarine
* 1 tablespoon olive oil
* 12 garlic cloves, quartered
* 6 slices Italian bread, cut into 1-inch cubes
* 1/2 cup dry red wine
* 6 cups vegetable stock, canned or use my favorite homemade stock
* 1 tablespoons chopped fresh parsley
* salt and pepper to taste
In a heavy pot, melt butter with olive oil over low heat.
Add garlic and cook 2 minutes; be careful not to burn.
Add bread to pan and toss.
Add wine, stock, and parsley.
Bring to a boil over medium heat, reduce heat to low, and cook 10 minutes.
Season wit h salt and pepper.
Serve.
Knotty Tangerine
June 4, 2013 at 8:54 pm
Amy’s Soy Mac-n-cheese, add Soy Knox or Smart Dogs.
Amy’s Indian food or Trader Joe’s Indian Food (Dal) with rice.
Veat ‘Salmon’ (pan fry in olive oil, garlic powder and capers or lemon juice) serve with rice and a salad.
Hummus, pita bread and a salad.
Gardenburger Breakfast Bacon – make a BLT add avacado.
Slice tomatoes in rounds, top with Soya Kaas mozzarella cheese, basil, cut up figs (peeled, washed in hot water to bring out the sweetness) sprinkle with a little olive oil and balsamic vinegar. Leave out to room temp until cheese is ‘melted’ looking.
Stir-fry veggies and rice with Tofu – I use extra firm, wrap in paper towels to soak up the excess water. Cut in slices, fry in a little olive oil, hot pepper sesame oil and soy sauce. Sprinkle with ginger, garlic, curry, whatever you have in the cupboard. Top with sesame seeds. You can also top it with sliced veggie cheese and serve on toasted sourdough with mustard.
Gardenburger Riblets, baked potato, broccoli (w/ lemon, margarine and garlic) and a salad.
Pasta w/ marinara sauce, if you have Boca Itailan Sausages cut them up and add it to the sauce. Serve with garlic bread – spread butter on bread, sprinkle with garlic powder and brown in a pan, butter side down.
Clean portobello mushrooms, cut up, saute in olive oil, garlic and a little soy sauce. Serve with salad.
MorningStar Farms Sausages (not the breakfast ones) are good on homemade pizza – add mushrooms, tomatoes, broccoli, peppers, onions, soy cheese.
Easy Corn Chowder Soup – 1 can each of White Corn, Yellow Corn and Creamed Corn, including the water from the can. Cut up celery add to the pot, add a little rice dream milk.
To vegetarian refried beans add mild green sauce. Add soy cheese if desired. Make Spanish Rice – Far East and/or Rice-a-Roni makes it in a box, just add tomatoes. Serve in a burrito, taco or tostada – add lettuce, tomatoes, soy cheese and avacado to the top.
Quorn turkey roast, with mashed potatoes and a vegetable. Use leftovers on for a ‘turkey’ sandwich or in soup –
Vegetarian Chicken Noodle Soup
6 cups of pure water
¾ cup Vegetarian Chicken Soup Base
6 organic celery stalks, chopped
1 ½ cups sweet onion
6 carrots, chopped finely
1 package organic noodles (rice, corn or barley)
1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)
Sauté Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.
Basil, Tomato and Mozzarella Sandwich
INGREDIENTS
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced (Soya Kaas)
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
DIRECTIONS
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
gypsyveg
June 4, 2013 at 9:50 pm