Meals for a Year: Recipe Request
The meal planning club is officially on! I am very grateful to be connected to so many wonderful kindred spirits. We had more than 11 people express interest, so I looked at the submission time and the preference for a particular month to whittle it down. I also split my month with Paige, so that we could have one more person in the group and I would have a little more time for the coordination and administration of this process.
Our deadline is to have everything completed and organized in a user-friendly way by December 1. That way, we’ll be ready to start cooking “fast and fresh” vegetarian meals once the new year roles around. I am genuinely excited about this little experiment. I love the idea of cooking from a list of recipes that was curated by like-minded folks. I’m eager to try new things and cook at home without having to put too much thought into it.
And we will be sharing our plans with anyone who’s interested!
In the spirit of sharing, please leave us a link to your favorite recipe that matches the criteria below:
- Vegetarian
- Relatively healthy
- Quick and simple (approximately 30-45 minutes or less)
- A reasonable number of ingredients
- Ingredients are relatively easy to find at a regular grocery store
And I’m taking on July, so I would especially appreciate summer recipes!
Mille grazie!
18 Comments
stef
Morrocan soup which is very easy and yum. Sorry it's all in metric, but that's the way I roll.
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic crushed (I just use a couple of teaspoons of pre-crushed garlic)
2 tsp ground cumin
2 tsp ground coriander (cilantro)
1/2 cup arborio rice
2x 400g cans crushed tomatoes
1 1/2 litres vegetable stock
1x 400g can chickpeas, rinsed and drained
Natural yoghurt,
Coriander (cilantro) leaves
Heat the oil in a saucepan over medium heat. Add onion and cook for 5 minutes or until softened. Add the garlic, cumin and coriander and cook for a further 1 minute. Add the rice tomatoes and stock and cook for 25 minutes or until the rice is al dente. Add the chickpeas and cook for 1 minute or until heated through. Spoon into bowls and top with a dollop of yoghurt and coriander leaves. Serves 4-6 and tastes better the next day.
tatgeer
I'd love to see the meal plans! Here's my recipe:
4-5 zucchinis, cut into rounds
1 bag cheese ravioli
parmesan cheese
salt and pepper
olive oil
fresh parsley
red pepper flakes
2-4 cloves chopped garlic
toss the zucchini with a couple of glugs of olive oil, salt and pepper, garlic, and a generous pinch of red pepper flakes. Roast at 425 for about 15 minutes, stir, sprinkle with cheese, roast about another 10 minutes.
Cook the ravioli. Toss the ravioli, zucchini, more cheese, and a generous amount of fresh parsley.
Anonymous
Y'all should check out the Dinner Tonight section on Serious Eats:
http://www.seriouseats.com/recipes/dinner_tonight/
Most of the recipes there are fairly quick prep, seasonal and healthy (not all are veg, but there are lots and I'm sure even more can be modified).
Kelly
I just made this the other day and thought of you! We had pounds and pounds of okra from our farm share and this was my favorite okra dish of the year.
http://allrecipes.com/Recipe/easy-indian-style-okra/detail.aspx
Catherine
I've got 2 great vegetarian (well, vegan, really!) recipes on my recipe blog.
http://catherinesrecipes.blogspot.com/2010/09/mexican-lentils.html
http://catherinesrecipes.blogspot.com/2011/10/eggplant-chickpea-pitas.html
Marina
What do you think of crockpot dishes? They usually take less than 30 minutes to prepare, you just do the prep in the morning instead of right before dinner…
MJ
A go-to meal for my husband and me. Would also love to see the menu. I'll pass along a few others we like.
Roasted Vegetable Wraps with Garlic Mayonnaise
Ingredients
1 medium bell pepper, cut into 1/2-inch wedges
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 lb mushrooms, cut into fourths
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas (8 or 10 inch)
1 1/2 cups shredded lettuce
Garlic Mayonnaise
1/4 cup mayonnaise or salad dressing
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
Preparation
1. Heat oven to 450°F. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan, 15 × 10 inch.
2. Mix oil, basil, salt and pepper. Brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.
3. Spread about 2 teaspoons Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with vegetables, spreading to within 2 inches of bottom of tortilla. Top with 1?4 cup lettuce.
4. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
1 Wrap: Calories 280 (Calories from Fat 155); Fat 17g (Saturated 3g); Cholesterol 5mg; Sodium 360mg; Carbohydrate 29g (Dietary Fiber 2g); Protein 5g
Makes: 6 wraps
MJ
a few other links to good recipes:
http://www.nytimes.com/2010/11/01/health/nutrition/01recipehealth.html?emc=eta1
http://www.theveggietable.com/recipes/squashleekquiche.html
http://allrecipes.com/recipe/grilled-portobello-with-basil-mayonnaise-sandwich/detail.aspx
http://www.nytimes.com/2010/03/22/health/nutrition/22recipehealth.html?emc=eta1
Lindsey
This is a great recipe to use up zucchini from the garden…
http://www.food.com/recipe/zucchini-crescent-pie-13252
I use olive oil instead of the butter or margarine. I never measure it…just put enough in the pan to saute the veggies. We also use fresh herbs from the garden if we have them. We have added spinach and tomatoes to it as well, which tasted great.
Raquel.Somatra
I'm going to be a bit shameless and link to my blog, as my go-to healthy veggie recipe is already there!
http://raquelsomatra.blogspot.com/2011/09/oven-baked-eggplant-parmigiana.html
Note: I made these like pizzas, but you can also layer it like lasagna, which is my favorite (and less work/space).
Thanks so much for including everyone in your awesome club!
Mo
This is from Eating Well (linked) – LOVE this. Have also done with fresh broccoli.
Savory Orange-Roasted Tofu & Asparagus
http://www.eatingwell.com/recipes/savory_orange_roasted_tofu_asparagus.html
From EatingWell: March/April 2008
If you've never had roasted tofu before, here's a great way to start. Toss tofu and asparagus in a tangy orange- and basil-scented sauce, made rich and savory with miso. Serve with brown rice or couscous and an orange-and-fennel salad.
4 servings, scant 1 cup each | Active Time: 25 minutes | Total Time: 40 minutes
Ingredients
* 1 14-ounce package extra-firm water-packed tofu, rinsed
* 2 tablespoons red miso, (see Ingredient Note), divided
* 2 tablespoons balsamic vinegar, divided
* 4 teaspoons extra-virgin olive oil, divided
* 1 pound asparagus, trimmed and cut into 1-inch pieces
* 3 tablespoons chopped fresh basil
* 1 teaspoon freshly grated orange zest
* 1/4 cup orange juice
* 1/4 teaspoon salt
Preparation
1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2. Pat tofu dry and cut into 1/2-inch cubes. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more.
3. Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve.
Nutrition
Per serving : 152 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 10 g Protein; 4 g Fiber; 482 mg Sodium; 319 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 plant-based protein, 1 fat
Tips & Notes
* Ingredient note: Red miso (akamiso) is a salty fermented paste made from barley or rice and soybeans. Find it in the refrigerated section near tofu. Use it for sauces, marinades or soup.
AZ
I'm also going to link to my blog, just because many of my favorite easy, vegetarian recipes are there. The collected recipe index is here: http://diningandopining.blogspot.com/p/recipes.html
Some of those "main dishes" I particularly love: Mom Horn's Taco Salad, Quiche, Root Vegetable Gratin, Easy Veggie Chili, Veggie Loaf, Tofu Marbella, Skillet Enchilada Chilaquiles
Enjoy, and I'd love to hear any feedback!
Kelly
This is an online magazine and this issue is all about quick & easy meals, so I thought you might find some goodies: http://www.veganculinaryexperience.com/VCEOct11.pdf
kathy
this dal is sooo good and sooo easy. seriously 20-25 minutes.
http://budgetbytes.blogspot.com/2010/09/dal-nirvana-314-recipe-052.html
Environmental Soul
Quinoa Stuffed Peppers with Tomato Basil Sauce.
http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/quinoa-stuffed-peppers-with-tomato-basil-sauce/
My favorite meal I have made lately.
Meghan
Here are 2 of my favorite easy weeknight dinners:
cuban black bean patties:
http://www.myrecipes.com/recipe/cuban-black-bean-patties-with-pineapple-rice-10000001591072/
(i don't recommend the pineapple rice, but the patties are great)
and falafel with avocado:
http://www.myrecipes.com/recipe/falafel-with-avocado-spread-10000001654699/
stephanie
i'm a fan of this recipe over at jenloveskev: http://jenloveskev.com/2009/06/09/last-nights-dinner-4/
about half the ingredients are for a homemade salsa–so to make it even simpler, you could pick up your favorite prepared salsa.
yum!
lbmaillist
Not sure if I counted as one of the 11 or not. I recall replying but didn't get a message and I've been behind on watching blogs for a while!