Posted on March 3, 2010.
Anyone have recipes very well, without meat, rice, so basically something of vegetables or pasta? I am not a fan of meat and find that I eat too much pasta and rice, so need some recipes you've tried and tested, which did not have these things in. I eat fish, but almost all days without fish would be great too. I welcome all links to sites. Thank you
Heres a site I used a bunch of times (:
Its really useful.
Do you tofu? Because thats what I usually use to replace meat.
I am a big fan of fried tofu. One of my favorites.
Peanut Tofu Stir
INGREDIENTS
* 1 teaspoon vegetable oil
* 1 (16 ounce) package frozen stir-fry
* 1 / 2 teaspoon minced fresh ginger
* Salt and pepper to taste
* 2 eggs, beaten
* 1 cup cornstarch
* Salt and pepper to taste
* 1 (14 oz) package firm tofu, drained and diced
vegetable oil * 1 / 2 cup
peanut sauce * 3 / 4 cup
* 1 / 4 cup chopped peanuts
MODE
1. Heat oil in large skillet or wok over medium heat and cook the vegetables until tender. Mix ginger, and season with salt and pepper. Remove vegetables from pan and set aside.
2. Place eggs in a bowl. In another bowl, combine cornstarch, salt and pepper. Dip tofu in egg first, then the cornstarch mixture to coat.
3. Heat the remaining oil in skillet or wok over medium heat and cook the coated tofu 5 minutes, or until golden brown. Stir in peanut sauce and peanuts. Continue to cook, stirring until the sauce has thickened and tofu is well coated. Serve with vegetables.
I hope this helps! (:
You can try to use the carrot / parsnip / zucchini instead of pasta. I use a potato peeler to make "noodles" of them. You might get a spirooli to make them even more like pasta. And there's a really good marinara sauce from fresh tomatoes, soaked sun-dried tomatoes, Italian seasoning, evoo and fresh basil, I would like to add some nuts for her too.
As for rice, use a food processor to chop the cauliflower or parsnips to use anywhere you would rice.
Roasted Delicata Squash with Cumin
Delicata Squash 2
1 / v. 2-1 teaspoon ground cumin
1-2 tablespoons olive oil or coconut oil
Sea salt to taste
Lots of fresh cracked black pepper
Instructions
Preheat oven to 400F. Halve squash lengthwise at a time and remove the seeds. Cut the halves crosswise into 1 / 2 "pieces and put in a large bowl. Add the oil, cumin, salt and pepper and mix well with hands to coat each piece with oil and seasonings . Place sliced squash in a single layer on a baking sheet and place on middle rack in oven. Bake for 30 minutes or until squash is tender and begins to brown.
Makes 4 servings as a side dish.
Creamy Tomato and Butternut Squash
1 butternut squash (1 / 2 cup batter)
1 tomato (1 / 2 cup juice)
1 / 4 cup + 3 tablespoons soy milk or yogurt nature
3 / 4 cup chopped tomatoes
2 v. tsp dill
1 / 4 c. teaspoon sea salt
1 / 4 c. tsp balck pepper
2 v. fluid milk or soup soy yogurt, for garnish (optional)
2 v. tablespoons of milk or soy Parmesan cheese, garnish (optional)
2 springs of fresh dill for garnish (optional)
1. Moreover grow squash and tomatoes in a centrifuge. Set aside 1 / 2 cup pulp of squash and 1 / 2 cup of tomato juice.
2. In a medium saucepan, combine the pulp, juice and yogurt. Bring to a boil over medium-low and cook uncovered for 10-15 minutes.
3. Add chopped tomatoes, dill, salt and pepper and remove from heat.
4. Serve hot or cold, garnished with yogurt, parmesan cheese, and dill.
