milee
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Post by milee on Dec 30, 2013 20:37:38 GMT -5
That soup sounds good, too. I wish the rest of my family liked black beans, but they all seem to prefer the white ones like Great Northern and Garbanzos. Black beans are my favorite, but I save making them for the times when I make just simple black beans and rice. Lots and lots of garlic and pepper... They suffer through it for my sake.
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milee
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Post by milee on Dec 30, 2013 20:41:04 GMT -5
Not that it's completely without any grease, but my new favorite Brussels sprouts recipe is not the one with bacon or bacon grease weirdly enough. It's the Momofuku one. Looks weird, but it is so awesome and addictive that I've been making it a couple of times a week since I discovered the recipe.
If you decide to try it, get the Fish sauce that has three crabs on the label. It's the best. And in my oven, anyway, the Brussels sprouts don't need to cook nearly as long as the recipe calls for, so watch them so they don't burn. I don't bother with the rice crispy topping, but it looks good.
www.epicurious.com/recipes/food/views/Roasted-Brussels-Sprouts-240260
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thyme4change
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Post by thyme4change on Dec 30, 2013 20:44:05 GMT -5
I roast mine in balsamic vinegar. When I go to parties, I put them on skewers and make a garlic-lemon mayo dip. No one ever brings veges to parties. I stick out like a big ol' party-pooper.
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chiver78
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Post by chiver78 on Dec 30, 2013 20:50:18 GMT -5
I keep trying roasted Brussels sprouts, thinking I might like them that time....but it hasn't worked yet. I'm not sure what it is about it, because I adore them steamed with a little salt added, or sauteed with pancetta.
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Peace77
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Post by Peace77 on Dec 31, 2013 12:54:50 GMT -5
More options include:
minestone soup with a whole wheat roll.
Bean casserole [2 cans refried beans + a little chili powder mixed in if using plain beans for 1st layer; 16 oz pkg. of frozen mixed vegetables or country vegetables for 2nd layer; one package of corn bread mix (made in separate mixing bowl and spooned on top) for top layer. Bake in 8 x 10 pan until corn bread is done.]
Lentil stew (meat eaters can add sausage)
Hummous on pita bread or raw veggies
Curried potatoes and peas ( this could be a side dish for the rest of the family)
Cheese and tomato sandwiches
Sandwiches from other nut butters such as almond butter or Nutella
Fruit smoothies made with milk or yogurt
Veggie omelet
Vegetarian chili over baked potatoes
vegetarian baked beans
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Dec 31, 2013 13:05:36 GMT -5
I keep trying roasted Brussels sprouts, thinking I might like them that time....but it hasn't worked yet.
Try roasting them, then tossing them with brown butter and cooked apples. DH couldn't get enough all the while swearing he doesn't like bruseel sprouts. No he hates the way his mom cooks them, boiled till they are grey stinky and slimy. I like corn cakes and black beans. I use Jiffy cornbread mix but you could make your own cornbread batter from scratch if you want, especially if you wanted to go completely vegan. I open a can of beans, heat them up and season them with cumin and chili powder. Top the cakes with the beans and then whatever else you like. I like to top them with taco trimmings. DH loves this recipe and usually he has a fit if there isn't a chunk of meat on his plate.
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Tiny
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Post by Tiny on Dec 31, 2013 15:01:39 GMT -5
What about baked tofu (use bbq sauce)? Add that to some saute'd onions (or broccoli) and rice with some additional BBQ sauce (or whatever you marinated the tofu in). I sometimes just marinate the tofu, saute it with the onions/brocolli and then add cooked rice. Baking the tofu gives it a different texture.. chewy on the outside, creamy on the inside - a bit like cheese.
You can also do a tofu scramble with spinach and feta cheese (google for recipes)
A can of Fried beans, taco/tortilla shells and cheese/lettuce/etc = tacos! You can substitute mashed potatos (add in a bit of chipolte pepper to it!) for the fried beans. That's good with monterrey cheese (or whatever kind you have on hand).
You can also roast any kind of root veggies (or a butternut squash) toss in a drained can of white beans and it's dinner!
If you get a chance - look thru a book called the Student's Vegetarian Cookbook. Lots of easy tasty meals in that book.
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Opti
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Post by Opti on Dec 31, 2013 15:36:05 GMT -5
I like pasta, greens, and beans. I now have a long-winded version that allows you to substitute in any greens, beans or pasta. My other version is using Broccoli Rabe, Cannelli beans(sp?), Penne pasta, and garlic.
Easy but less protein, soba noodles that are all buckwheat or close. Boil them and frozen veggies. Drain and toss with a bottled sauce of your choice.
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Post by The Walk of the Penguin Mich on Dec 31, 2013 16:17:36 GMT -5
The grease is the best part. Most of the better soups I make start with bacon. I remember a time where my mom had a bacon grease collector that she kept on the back of the stove. There was a strainer in it, to get the solids out of the grease and the rest would be in the container. LOL....a couple weeks ago, I went to the store to get the local bacon to make some soup. The bacon is normally fairly lean. I think that the woman behind the counter looked at me rather weird when I told her that I wanted the fattiest bacon she had in the display. The woman behind me said "while you're digging fatty bacon out for her, can you dig a pound out for me too?". I made my turkey gravy from the fat from the turkey.....most flavorful gravy I've ever made. I hope that there is enough flavor for me to be able to stretch it tonight for the turkey pot pie I want to make!
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The Captain
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Post by The Captain on Dec 31, 2013 17:41:15 GMT -5
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sunshinegal1981
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Post by sunshinegal1981 on Jan 1, 2014 1:03:43 GMT -5
The kale and white bean soup really speaks to me since I have a crisper full of kale and a freezer full of cooked white beans leftover from Christmas, so thanks for that! A practical question about vegetarian/faux-meat cooking: I like the taste of those soy-protein chunks that you cook with whatever, but.... They make me produce so much gas, I could keep a fleet of zeppelins aloft. Solutions, please? Or at least tell me I'm not the only one?
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Cookies Galore
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Post by Cookies Galore on Jan 1, 2014 1:33:45 GMT -5
The kale and white bean soup really speaks to me since I have a crisper full of kale and a freezer full of cooked white beans leftover from Christmas, so thanks for that! A practical question about vegetarian/faux-meat cooking: I like the taste of those soy-protein chunks that you cook with whatever, but.... They make me produce so much gas, I could keep a fleet of zeppelins aloft. Solutions, please? Or at least tell me I'm not the only one? Beano? I don't have that issue but I keep beano in my purse and at home for hubs.
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Nazgul Girl
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Post by Nazgul Girl on Jan 1, 2014 3:33:29 GMT -5
Morningstar black bean burger patties are good, no matter what you call them.
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Nazgul Girl
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Post by Nazgul Girl on Jan 1, 2014 3:39:43 GMT -5
Meatless chili is good, and easy to make.
Beano works wonders. I like the liquid Beano that you can just add to any dish.
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geenamercile
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Post by geenamercile on Jan 1, 2014 10:09:38 GMT -5
Thanks everyone. I have to admit it is differnt planning my meals as a main veggie dish and then a side dish of meat. I am reading and taking notes. There are certainly some have to try up there.
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GRG a/k/a goldenrulegirl
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Post by GRG a/k/a goldenrulegirl on Jan 1, 2014 20:36:39 GMT -5
I was on the sideline for the Great Faux Meat Scuffle of 2013. It will be something that I can always have and as it goes down in history, I can say "I was there." Damnit!!! I missed it. We haven't had a rapid-fire, ROFLPIYP, lunch-time thread on these boards in like forever and when one finally comes along *I* miss it. Can somebody please start another one?
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