Saturday, February 9, 2013

5 Days of Vegetarian

So I have a lot of people who ask me for meal ideas. People are afraid to eat healthy because they think that eating right cost money. Everything cost money. Would you rather spend $170 on crap food for a week that will leave you feeling yucky & put on the pounds or $170 on healthy full of nutrient meals that will leave you healthy & feeling good. You have to look at this way does your health really have a price tag?

But lets get to some great vegetarian meals for a 5 day plan. These meals are ones that are easy & great for people on a budget.

The Best Vegetarian Chili in the World

INGREDIENTS:
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn


DIRECTIONS:
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

resource allrecipes.com

Veggie Tacos

INGREDIENTS:
Olive oil
1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch of ground cumin
Pinch of ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

DIRECTIONS:
1. Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
2. You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)
3. Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.

Yield: Makes 4 tacos. Serves 2.

Simply Recipes http://www.simplyrecipes.com

Vegetarian Meatloaf

INGREDIENTS:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

resource allrecipes.com

Vegetarian Spaghetti

INGREDIENTS:
10 ounces vegetables, crumbles
1 tablespoon olive oil
1 zucchini, peeled and minced
8 mixed mushrooms, diced
1 (10 ounce) package frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 teaspoon salt, divided
2 teaspoons pepper, divided
1 tablespoon dried basil (see note in description)
1 tablespoon dried oregano
1/2 teaspoon nutmeg, ground
1/2 teaspoon cayenne pepper
16 ounces pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
1 (16 ounce) jar salsa (I used medium heat salsa)
1/2 teaspoon sugar substitute (truvia)
12 ounces whole-wheat spaghetti (or your favorite pasta)
parmesan cheese (optional)

DIRECTIONS:
1. Prepare pasta according to package directions while preparing sauce.
2. In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
3. Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
4. Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.

Read more at: http://www.food.com/recipe/vegetarian-spaghetti-421701?oc=linkback


Vegetarian Shepherd's Pie

INGREDIENTS:
For stew:
10 ounces pearl onions (about 2 1/4 cups)
9 tablespoon olive oil, divided
1 1/2 pounds seitan, sliced 1/4 inch thick and patted dry
3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed
3 garlic cloves, chopped
1 pound cremini mushrooms, trimmed and quartered
3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
2 tablespoons thyme leaves
1 tablespoon chopped rosemary
1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
3 1/2 cups hot rich vegetable stock
1/2 cup chopped flat-leaf parsley

For topping:
2 1/2 pounds Yukon Gold potatoes
3/4 pound celery root, peeled and cut into 1-inch pieces
1/2 stick unsalted butter
1/2 cup whole milk
1/2 cup heavy cream

Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk

DIRECTIONS:

Make stew:
Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
Remove from heat and stir in parsley.

Make topping while stew simmers:
Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.

Finish pie:
Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.

Read More http://www.epicurious.com/recipes/food/views/Vegetarian-Shepherds-Pie-355994#ixzz2KQdGQEOm

No comments:

Post a Comment

Thank you for visiting & leaving me your thoughts

xo Melissa

Labels

Shiloh (91) Pictures (85) Babbling (75) Baby #2 (56) Gabriella (39) Family Life (29) Wordless Wednesday (29) Video (25) 30 Day's of Truth (23) Baby #3 (22) Top 2 Tuesday (20) Flashback Friday (18) Family Fun Days (15) Not Me Monday (14) photography (14) Holiday's (12) SOOC (11) Birthday/Anniversary (10) Blog (10) Decor Ideas (9) A Picture To Remember (8) Life (8) Medical Issues (8) Friday Fives (6) Hair (6) I Heart Thursday's (6) New Years Resolution 2011 (6) Stores I love (6) Crafty Ideas (5) Decor (5) Food (5) Post-It-Note-Tuesday (5) Stream of Consciousness (5) Weight Loss (5) Loss (4) 365 Project (3) Church (3) Domestic Violence (3) Emma (3) Family Photo's (3) Not My Child Monday (3) Organization (3) QOTD (3) Stories of lost loved ones (3) Wish List (3) "OH MOM" Monday (2) ACTS Retreat (2) About (2) About Me (2) Goals (2) My Story (2) New Features and Updates (2) Photo Challenge (2) Prayers for this Blog Family (2) Religious (2) Sandra Kay (2) Schedules (2) cleaning (2) 30 Photos (1) 8 years (1) Baking (1) Before Photo's (1) Blog Awards (1) Blogging about other Blogs (1) Budgeting (1) Chemicals (1) Cookies (1) Day Off (1) Donate (1) Easy Meals (1) Epilepsy (1) Facebook Mama's Group (1) Faith (1) Friday Photo Challenge (1) Friends (1) Friendship (1) Gifts (1) Giving (1) Healthy Eating (1) Homemade (1) I am back (1) Meal Ideas (1) Meals (1) Minivan (1) Money (1) Motivation (1) My Job (1) New Friendships (1) Paper Mama Photo Challenge (1) Pinterest (1) Prayers (1) Pregnancy Progress (1) Reason (1) Recipes (1) Relgion (1) Scentsy Independent Consutlant (1) Shopping (1) Show Us Your Life (1) Sleep (1) Tags (1) The Walking Dead (1) Throw Back Thursday (1) To-The-Top (1) Toxins (1) Vegan (1) Vegetarian (1) Weigh in (1) What I'm Loving Wednesday (1) Workout (1) Your Health (1) after photo's (1) blogging again (1) dehydrator (1) healthy snacks food (1) kids (1) love (1) marriage (1) norwex (1) readers (1) self help tools (1) shakeology (1) snacks (1) stats (1) strawberries (1)