quick and easy meatless recipes - Health, Fitness, and Sports

blueroses restless, but going nowhere Joined: Feb 11, 2007 Age: 29 Posts: 1409 Location: Lancaster, PA Posted: Sat Nov 03, 2012 10:28 am?? ?Post subject: quick and easy meatless recipes Hi guys. I'm trying to do more of a 'flexitarian' thing and go meatless a few days a week. I've been doing this for a while and have gotten some favorite recipes, but am interested in learning more, especially if they are gluten-free and don't take too much time to make. Any suggestions? This is one that I've found to be easy to prepare and also really good: http://allrecipes.com/recipe/quinoa-and-black-beans/ (I'd recommend adding a bell pepper and some extra spices to it, to give it some extra flavor). Back to top Pondering Stone Face Joined: Oct 25, 2010 Age: 23 Posts: 1140 Location: Meet Me In The Bottom Posted: Sat Nov 03, 2012 10:32 am?? ?Post subject: Forks Over Knives Recipe on their website and in their book Mexican Black Bean Corn Soup Serves 8 Ingredients: ? 1 large onion, diced ? 6 cloves of garlic, minced ? 3 stalks of celery, diced ? 2 carrots, diced ? 5 cups of vegetable broth (homemade or low sodium) ? 4 15 ounce cans of black beans, low sodium (or 7 cups cooked) undrained ? 1 15 ounce can of whole sweet corn, drained (salt free, unsweetened) ? 1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics) ? 4 teaspoons roasted cumin (or regular cumin) ? 1 to 1 1/2 teaspoon chipotle chili powder ? 1/2 teaspoon Herbamare or salt (to taste) ? Juice of 1 small lime ? Fresh ground pepper to taste ? 1/2 bunch of cilantro, chopped to garnish Instructions: In a large pot, saut? the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil. Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness. Taste test. Add Herbamare or salt to taste and lime juice. Serve in bowls and garnish with fresh chopped cilantro. _________________ "You know, the blues ain't nothing but a worried ole heart disease"-Son House I am open to PM'ing with other members, and making new friends. Back to top 1000Knives What Would Brian Boitano Do? Joined: Jul 09, 2011 Age: 21 Posts: 3095 Posted: Sat Nov 03, 2012 12:24 pm?? ?Post subject: The easiest way to do this imo is look into Indian and Asian food recipes. Pretty much all Indian food has a variation of how to make it meatless, due to their religion. Asian food is the same way, partially out of religion (ie, you can find lots of Buddhist vegetarian recipes) but mostly because meat is expensive. One other set of things you can look into is Orthodox Christian Lenten recipes, as Orthodox Christians are supposed to eat vegan a large portion of the year (Wednesdays and Fridays almost every week, Lent before Easter, Nativity Fast before Christmas), so there's cookbooks of Lenten recipes. I'm assuming the Catholics got Lenten recipes, too, and I think the Catholics would lean more toward vegetarian recipes instead of vegan, though. I dunno, I personally think Lenten chocolate cake tastes better than normal chocolate cake, that's just me, though. _________________ But it was all right, everything was all right, the struggle was finished. He had won the victory over himself. He loved Big Brother. Back to top OliveOilMom In charge of all things domestic Joined: Nov 12, 2011 Age: 48 Posts: 5171 Location: Where the warm night air is filled with the scent of gardenia, jasmine and magnolia Posted: Sat Nov 03, 2012 1:24 pm?? ?Post subject: How about a plain ole vegetable plate? It may take longer than some of these others, but you can cook them on the weekend or an off day and then heat them up for days afterwards. A vegetable plate is a very common spring and summer dinner down here. Not so much so in winter when there aren't as many vegetables around, but it can still be done. Here are some suggestions of what to include. Mine have included any and all combinations of these over the years. Green beans Boiled corn on the cob Fried corn (similar to creamed corn, but not) Greens - Turnip, collard, mustard or poke Fried squash (this is boiled with onions and then cooked in a pan with a stick of butter) Fried squash (this is cut into chunks and coated in meal or flour and fried in oil) Squash casserolle (mainly a winter dish) Fried tomatoes - red or green Fried potatoes Cabbage (mainly a winter dish) Sweet Potato Casserolle (mainly a winter dish) Fried Okra Boiled Okra Butterbeans Black eyed peas Crowder peas Butterpeas Mixed peas Potato salad Sliced red tomato with a bit of mayo on top Sliced red onion Whole green onion Fried pickles Cucumbers and onions in vinager (mainly a winter dish) Macaroni and cheese (IT IS A VEGETABLE DOWN HERE!!!) White Cornbread (have to have bread with a vegetable plate) Sweet Cornbread Fried Cornbread Water Cornbread Biscuits Hoecake (a big biscuit dough cooked in the oven in a skillet like cornbread) White bread with butter Now you do usually have to put meat in beans, peas and greens, but if you are trying to avoid meat you can probably just either put extra onion in it, or just cook it with the meat for flavor and take it out when you eat. If you spend one day off cooking a bunch of vegetables, they will last all week in the fridge and you can cook enough of them to have a variety during the week so you aren't eating the same thing every night. The only thing I would suggest not doing that with is the vegetables dipped in flour or meal and fried in oil, like okra, squash, pickles, tomatoes. They get soggy the next day, but they only take a few minutes to make. Biscuits and cornbread are quick and easy to make but they also keep over to the next day too. Microwaving them will make them soft again. If you would like to do that, cook vegetables for the week, I'd suggest putting the green beans, peas or butterbeans, or greens on early in the morning and letting them cook for about four or five hours and then put them in the fridge. Then start on the ones that don't take as long, like the squash boiled and cooked in butter, boiled okra, fried corn, boiled corn, etc. Finally, cook your bread for the day and while it's in the oven, fry the veggies for supper that you are having that night that you have to cook in oil. _________________ Frances Everyday, thousands of innocent plants are killed by vegetarians. Please help end the violence. Back to top Fnord Threadkilling Metasyntactic Variable Joined: May 07, 2008 Posts: 14055 Location: Stendec Back to top Pondering Stone Face Joined: Oct 25, 2010 Age: 23 Posts: 1140 Location: Meet Me In The Bottom Posted: Sat Nov 03, 2012 1:59 pm?? ?Post subject: Having tried this, I can say it's alright. Here it is.... Snack Planet "This salad is great for numerous reasons: the ingredients are incredibly cheap, it's healthy, easy to make and includes avocado (a sure way to make any dish at least twice as delicious). We usually eat it with pita chips and tend to have enough leftovers for breakfast the next day; the longer you leave it marinating the more flavorful it becomes so it's improved by a night in the refrigerator. It also tastes good with chopped orange bell pepper and I'd like to try it with quinoa sometime. We brought this to a potluck before and it was a big hit! Southwestern Black Bean Salad (originally found here) 1 15.5 oz can black beans, rinsed and drained 9 oz frozen (or canned) corn, thawed 1 tomato, chopped 1 avocado, chopped 1/4 cup red or white onion, diced 1 scallion, chopped 1 lime, juice of 3 tbsp extra virgin olive oil 1 tbsp cilantro, chopped salt and fresh ground pepper Mexican chili powder, a few pinches Combine beans, corn, tomato, onion, scallion, cilantro, chili powder, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving. " _________________ "You know, the blues ain't nothing but a worried ole heart disease"-Son House I am open to PM'ing with other members, and making new friends. Back to top

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