Sunday 4 November 2012

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


blueroses
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PostPosted: Sat Nov 03, 2012 10:28 am?? ?Post subject: quick and easy meatless recipes Reply with quote

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).

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Pondering
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PostPosted: Sat Nov 03, 2012 10:32 am?? ?Post subject: Reply with quote

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.
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1000Knives
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PostPosted: Sat Nov 03, 2012 12:24 pm?? ?Post subject: Reply with quote

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.
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OliveOilMom
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PostPosted: Sat Nov 03, 2012 1:24 pm?? ?Post subject: Reply with quote

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.
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Pondering
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PostPosted: Sat Nov 03, 2012 1:59 pm?? ?Post subject: Reply with quote

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. "
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Source: http://www.wrongplanet.net/postt214373.html

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