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New Recipe

July 25th, 2016 at 06:35 pm

We made this for dinner tonight:
Spicy Roasted Cauliflower Stirfry (with Rice)


The goal is less fish/chicken/turkey and more veggie meals. We eat veggie about 3-4 days a week. I want to eat one fish night, one turkey or chicken night and the rest vegetarian.

Tomorrow night is chili in the crockpot with cornbread. We put turkey in that but it could easily be vegetarian with more beans. Or Quorn.

Our other vegetarian standby recipes:
- tostadas
- grilled cheese with tomato soup
- frito pies
- baked potatoes and a veg
- crustless quiche with various veggies, goat cheese, sundried tomatoes
- frittata with spinach and cheese
- roasted veggies and rice
- tortilla espanola
- stirfry with carrots, snow peas, ginger, broccoli, cilantro and mint over rice
- mexican eggs
- crash potatoes and a veg
- potatoes dauphinoise and a green salad
- bean and cheese enchiladas
- socca
- soup (butternut squash or hungarian mushroom) with bread
- olives, cheese and crackers for dinner
- risotto
- quesadillas with guacamole
- polenta with red sauce and a salad
- pasta with zucchini and goat cheese
- pasta with red sauce
- bad breath pasta (capers, spinach, kalamata olives, balsamic)
- noodles jefferson with courgettes

Notice there are no eggplant recipes on there. Blech. No one in my family seems to like eggplant. And I would eat artichokes for dinner every night, but D doesn't think they're worth the trouble (!!!!). And F isn't fond of mushrooms.

Do you have any other veggie recipes that you use a lot?

3 Responses to “New Recipe”

  1. scottish girl Says:

    I'm going to make that guacamole this week.

  2. monkeymama Says:

    Thanks for the recipe. Love roasted cauliflower!

    We eat a lot of Indian dishes. Saag Paneer this week.

  3. ceejay74 Says:

    Lots of our standbys are on your list as well! I forgot about huevos rancheros; got to do those soon.

    Refried bean burritos are a fave in my family. Then with the leftover refried beans we have molletes (beans, salsa and cheese spread on a bolillo roll and baked; the kids have it on whole wheat hot dog bun because bolillos are kind of big and crusty).

    Our go-to stir-fry is tofu, broccoli, onions, peppers, avocado, basil and peanuts. I also do a "deconstructed sushi bowl" with sushi rice, broccoli, avocado, tofu and teriyaki sauce, with scallions, wasabi and pickled ginger garnishes.

    We also do a sort of yakisoba but usually with ramen or some similar noodle, shredded cabbage and carrots, scallions and sauce.

    For a twist on spaghetti and red sauce we sometimes add a veggie chicken patty topped with cheese and call it chicken parmesan pasta. Love sauteed zucchini with that meal.

    When the weather gets cooler we like tofu or seitan with mashed potatoes and gravy, bread stuffing and some kind of veggie like green beans.

    "Southern-fried" tofu with broccoli and biscuits is another family favorite.

    Occasionally chili mac or chili with cornbread.

    Homemade mac-n-cheese (one dish of vegan, one of real cheese). I make my vegan cheese sauce with nutritional yeast, flour, soymilk, water, margarine, garlic powder, mustard.

    Sloppy joe with TVP or veggie crumbles.

    Big salad with greens, tofu, avocado, pepitos.

    Breakfast for dinner (any combo of pancakes, waffles, eggs/tofu, veggie bacon or sausage, fruit).

    Penne with vodka sauce.

    Hoppin John with cornbread and greens.

    Mushroom farfalle.

    Those are a lot of the regulars that pop up on our menu! Happy to share any recipes that interest you.

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