Share your healthy, vegetarian easy dinner recipes

posted 3 years ago in Cooking
Post # 2
Member
1495 posts
Bumble bee
  • Wedding: October 2015

edobbs87 :  I just tried this recipe from pinterest: https://www.homeandplate.com/blog/2015/cheesy-eggplant-bake

and omg it is soooo delicious! Normally we don’t eat vegetarian but i’ve been trying to cook at least two veggie dishes a week. Instead of eggplant (which i hate ;/) I used zucchini and used fire roasted tomatoes with basil and garlic. (I cut the zucchini into rounds as I felt it was easier to cut into the whole bake after it was ready). Perfect for leftovers as well. 

Post # 3
Member
900 posts
Busy bee
  • Wedding: September 2013

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Post # 4
Member
9528 posts
Buzzing Beekeeper

I was a vegetarian for nearly a decade, here are some of my easy go-tos:

http://www.foodnetwork.com/recipes/food-network-kitchen/vegan-wild-rice-stuffed-butternut-squash

http://www.pink-parsley.com/2011/11/twice-baked-sweet-potatoes-with-sage.html

http://www.marthastewart.com/332294/ratatouille

Today for lunch I had a brie, apple and arugula sandwich with a side of quinoa with beets, goat cheese, arugula and walnuts. That could be a nice quick dinner. Homemade falafel with tzatziki sauce made with grek yogurt is also easy, healhty and yummy.

 

Post # 5
Member
973 posts
Busy bee

I love spaghetti squash with lots of garlic and some Parmesan. You can put an egg on it for added protein.

I’m also a huge fan of breakfast for dinner- eggs, hashbrowns, and some roasted veggies

“Healthified” quesadilla is a Friday favorite- I make it with left over mashed sweet potatoes, peas, and a little goat cheese

 

Here’s a bunch of recipes that all use the same basic base veggies but can be dressed up very differently. Basically I just keep a freezer and fridge full of my favorite veggies and prepare them in whatever fashion best suits my mood:

I go all in for Mexican food so burrito bowls are a favorite. Brown rice (steamer bags make it easier), zuchini, peppers, onion, black olives, black beans- all sautéed on the stove with some taco seasoning. I too it with shredded iceburg lettuce, avocado, and light sour cream  

Cauliflower fried “rice”- frozen cauliflower rice, peppers, onions, carrots, water chestnuts, mini corns, sautéed with your favorite premade fried rice sauce (I like the peanut ones but make sure they don’t have fish oil, or just plain soy sauce).

Roasted veggie wrap- shredded carrots, peppers, onions, mushrooms, broccolini, shredded Brussels sprouts, whatever. Tossed with EVOO and garlic and roasted on 400* for 15-20 minutes. I put it in a wrap or pita with either sharp cheddar, mozzarella and balsamic glaze, or hummus and feta.

I also love baked ziti, but I sub out 1/2 the pasta for chunks of roasting veggies like zucchini, peppers, mushrooms, carrots. If you use light ricotta and go easy on the mozzarella it’s really not too bad for you.

When I’m having a busy week I make a giant pasta salad in advance and it lasts me 4 days. Whole wheat pasta (1/2 box), 2 peppers, peas, black olives, pepperocinis, shredded carrots, shredded broccoli, scallions, and feta. The day I eat it, I toss with EVOO and white wine vinegar, plus some oregano and basil. 

I also always keep some homemade minestrone soup in my freezer. Lots of good simple recipes are available. 

  • This reply was modified 2 years, 6 months ago by  12_Elle. Reason: I thought of some more recipes
Post # 6
Member
18 posts
Newbee

I’m vegan but cauliflower curry is the best. I fry off two leeks and some carrots in turmeric. Then in a separate jug I make up the vegetable stock and add the spices. Use what you like but I like garam masala, tumeric, coriander, and hot paprika. Then I add that to the carrots and simmer in the liquid one chopped cabbage, o one bag of kale so everything is being cooked in the same pot now. Finally I add the cauliflower. Then I let it all soak and cook on low until the cauliflower is able to fall apart. Mixing all of that together makes it beautifully thick and delicious

Post # 10
Member
164 posts
Blushing bee
  • Wedding: June 2017

Quiche is the best most versatile veggie dish. Any veggies you have (lightly sauteed or leftovers from other meals), throw them into a pie crust, top with some cheese. Beat 6 eggs, add 1/2 to 3/4 cup milk and some seasonings (salt, pepper, herbs, maybe garlic, etc.) and pour them over the top of the veggies and cheese. Justbake it for 45 minutes to an hour at 350 F and you’ve got 8 portions of yummy quiche. My favorite combo is broccoli, spinach, and cheddar probably. I often serve with a salad, roasted potatoes, or a soup to make a complete meal. You can also freeze either a whole one or portions for later if you aren’t going to eat it all at once. 

Post # 11
Member
120 posts
Blushing bee

edobbs87 : 

This is one of my favorites. It was inspired by chipolote’s Mexican bowl. It’s super filling and takes <30 min  

Cook a spaghetti sqauash as normal. While it’s baking prep the materials for the bowl – avacado, black beans, cheese, tomatoes, lettuce, sour cream.  Once it’s cooked flip the squash over and full the bowl the above.

 

 

 

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