(Closed) Post your favorite non-meat dishes!

posted 8 years ago in Cooking
Post # 3
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

This makes a huge thing of lasagna. It looks like a pain, but really, it isn’t. And you can freeze it.

Veggie Lasagna

Ingredients

Pam cooking spray

9 uncooked lasagna noodles

1 onion, diced

Garlic

1 zucchini, julienned

1 carrot, julienned

½ c vegetable broth

Balsamic Vinegar, to taste, about 1/8 cup

1 eggplant, sliced into rounds or strips

1 14 oz can marinated artichoke hearts, drained and chopped

10 oz frozen chopped spinach

1/3 cup Pesto (I got mine from Sam’s Club)

1 packet Parma Rosa sauce packet 

1 packet Pesto sauce packet

1 pint ricotta cheese

Fresh mozzarella cheese to taste

Parmesan-Reggiano cheese to taste

Directions

Dump Parma Rosa and Pesto powdered sauce packets into a pan. Add 1 ¼ c milk and 2 TB butter. Heat to simmer and whisk continually so milk doesn’t burn. Set aside and allow to thicken and cool

Saute onion, zucchini, carrot, and garlic until everything is tender. Add broth, stir in artichoke hearts and spinach, simmer 5 minutes. Add balsamic vinegar, pesto, and ¼ cup of sauce. Let cool. When cool, stir in ricotta cheese and parmesan-reggiano.

Preheat oven to 350. Cover a cookie sheet with aluminum foil, spray with Pam, and place sliced eggplant on. Bake until slightly browned, then flip and bake until slightly browned. Set aside.

Layer as follows:

Sauce (to keep noodles moist on bottom, otherwise they won’t cook—they need the moisture. This will use all but about ½ cup of sauce)

Pasta (3 sheets, side by side. Make sure your pan is big enough)

Eggplant

Ricotta/veggie mixture (spoon careful so you don’t break noodles)

Pasta (3 sheets again)

Eggplant

Ricotta/veggie mixture

Pasta (3 sheets)

Ricotta/veggie mixture

Leftover sauce

Cover lasagna with foil. (I used a glass pan). Bake lasagna at 350` for 40 minutes. Take out, remove foil, sprinkle cheese on top, and bake uncovered another 20 minutes. Make sure noodles are done, serve.

Post # 5
Member
473 posts
Helper bee
  • Wedding: September 2009

One of my favorites is a soup – but it’s delish! It’s spinach soup and I always make it differently – but here’s the base recipe:

1 medium onion, chopped

olive oil

garlic

2 c. milk

2 c. chicken broth

1 bag spinach

Directions: saute onion and garlic in olive oil until tender. Add in spinach until wilted down.  Combine milk and chicken broth in saucepan. Add in onion/spinach mixture and heat through.

I ALWAYS add more stuff to this – but usually it’s 1 -2 cans of white beans (navy beans), 1 pint of mushrooms, 1 bell pepper, 2 – 3 zucchinis, and any other stuff I have lying around – whether it’s frozen veggies, or whatever.  – And when lent is over, you can add meat to this too. It’s really filling and delicious!

Post # 6
Member
2058 posts
Buzzing bee
  • Wedding: October 2010

Feta Spinach & Mushroom Penne Laughing

Cheese Enchiladas w/ baked black beans and spanish rice Laughing

I am sorry I am not familiar with what you can and cannot eat, are you able to eat fish?  There are some great Jambalya recipes…..Or even a white fish w/ a side of couscous and steamed green beans, mmmmmmm good – HAAHHAHAHAAH

Post # 7
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

I freeze it first in chunks depending on serving size–usually 2 or 4 servings. Then i pop it out of the container, then wrap it in plastic wrap, THEN wrap it in foil again. Make sure there’s as little air in there as possible to avoid freezer burn. This is why you can’t just freeze the whole casserole dish.

It’s really quite tasty….creamy and garlicky with tons of herbally flavors. You won’t miss the beef in it, although the eggplant was a little meh. When reheated, it mushes up big time. I used my food processor to julienne everything…made it insanely quick to throw together. And the sauce packets are very common to find in the italian aisle.

Post # 9
Member
4765 posts
Honey bee
  • Wedding: January 2011 - Vintage Villas

Mine totally doesn’t count as an actual meal, but I eat it as one – I’m currently absolutely addicted to cheese tortellini with pesto. I buy the Buitoni brand of both – just cook the pasta and spoon some pesto over it, then add some parmesan cheese – SO good.

Post # 10
Member
946 posts
Busy bee

Tabouleh Salad with tomatoes and lemon juice!

Post # 11
Member
485 posts
Helper bee
  • Wedding: July 2010

Portabella mushroom burgers on whole wheat buns w/ a side spinach and berry salad!

Post # 12
Member
2090 posts
Buzzing bee
  • Wedding: August 2010

This is really good: Swiss Chard and Potato Enchiladas

http://www.foodnetwork.com/recipes/swiss-chard-and-potato-enchiladas-recipe/index.html

What about roasted veggies – for fall/winter we like to do roasted beets (only way to eat beets, IMO! lol), roasted parsnips, winter squash, potatoes, asparagus (or any combo of those). Sometimes serve with a lemon risotto, which you can make with veggie stock instead of chicken stock.

Eggplant parm is yummy!

Risottos in general might be good, since you can add in different veggies, our fave risottos are lemon risotto and a risotto with peas and mushrooms. Sub veggie stock for chicken/beef stock you might normally use. Serve with salad.

How about butternut squash soup with a big salad?

Like Jackie-O, I am not sure of the rules, but if you can seafood, I can find you more recipes/ideas.

Post # 13
Member
5977 posts
Bee Keeper

My favorite at the moment is shrimp scampi! I’m orthodox, so we’re no meat (except fish) for 40 days during lent. I try to find different things with fish, shrimp, crab and veggies. This week, my dinner plans are:

Monday: Beer Battered Flounder w/ rice and broccoli

Tuesday: Lasagna

Wednesday: Crab Cakes w/ potatoes and green beans

Thursday: Tortelini w/ shrimp and garlic or scampi sauce

Friday: Pizza!

My lunch usually consists of peanutbutter and jelly sandwiches or some type of veggie soup. If you like clam chowder, you can do the red or the white to mix it up. Also, not sure if you’re a fan of tofu, but usually it takes on the flavor of whatever you cook it in. A great thing for that is soy sauce and steamed veggies (carrots, broccoli, bean sprouts, snow peas) or you can try it with balsamic vinegar if you’re not big on the high salt in soy sauce. Scour google for good veggie or fish recipes!

Post # 14
Member
809 posts
Busy bee
  • Wedding: September 2010

barley risotto with beans and greens

(I omitted the butter, used Romano beans and Kale instead of red beans and Escarole..this is a household favourite. It’s SO yummy!)

http://allrecipes.com/Recipe/Delicious-Black-Bean-Burritos/Detail.aspx

(totally yummy black bean burritos)

http://allrecipes.com/Recipe/Vegetarian-Korma/Detail.aspx

(another fav. I cook my potatoes in the microwave first to speed up cooking time – don’t forget to poke them with a fork first! I also sub yogurt for the heavy cream.)

Also meatlessmondays.com has a whole whack of meat free recipes. 🙂

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