Veggie dinner ideas please!
I wondered if anyone could give me some inspiration please....
I am vegetarian and have gotten stuck in a bit of a rut when I make dinner.
Would you please be able to give me your favourite veggie recipe that contains beans or lentils?
All I have been making lately is mexican chilli or dahl!
Hi Sunshine26: I wonder what dal recipe you have been making, and have you tried others? There are so many different types of dals, and dozens of recipes for each, that you can ring the changes with those before you get tired of any of them.
Right now the COTM is 660 Curries, and there are sub threads for the types of recipes, including ones for legume and vegetable dishes, which may give you some more ideas. I personally have been choosing very quick and easy and mostly vegan dishes that can be quickly cooked up as I get home from work. There are so many delicious (and new to me) recipes in that book, even though my default cooking repertoire is Indian, I have learned many delicious new dishes from that book.
So, if you visit that threat (search on the Home Cooking board, I think), you may like it.
Hi sunshine - A couple of bean dishes I love, especially now that it's getting colder:
Cannellini beans cooked up in olive oil, garlic, white wine, and fresh sage. Serve with good crusty bread or over orecchiette pasta and an arugula tomato salad dressed with your own whole grain mustard vinaigrette. Or Greek-style gigantes beans in tomato sauce (here's a recipe from Michael Symon...http://www.epicurious.com/recipes/foo...).
I sometimes get into ruts, too, but when I do, I simply take a delicious-sounding recipe (I read a lot of food blogs, both veggie and not) and if it has meat in it, just sub in creatively. Soy fake "meats" if you are into them, tofu/tempeh, or mushrooms are all ways to sub in for the meat. There are so many resources for us these days...It's great! Flexitarian Table is a wonderful cook book, especially if you cook for people with different sensibilities.
Meat eater here but I love pasta with white beans. They are so rich and delicious. I wonder if you could cook the beans and garlic and add some sauteed cubes of eggplant and then toss with a hearty pasta (maybe linguini). Enjoy and please report back!
Jeremy - Unfortunately, I've never been a big eggplant eater, unless it's an Asian prep. It might not "go with" the pseudo-Tuscan flavors of the dish but I could be wrong. I always feel like eggplant needs a tomato-ish flavor to off-set any bitterness but I might try it if an errant eggplant comes my way. Or maybe I'll try with squash or pumpkin? It's fun to experiment, innit? Thanks!
I have found some very nice recipes on the Martha Stewart Whole Living site.
- baked white beans in tomato sauce
- lentils or lima beans with feta and mint
- black bean (or chickpea) burgers
- Moroccan spiced chickpea tagine
- bean enchiladas
- vegetarian cassoulet
- quinoa pilaf with black beans & corn ( i like this with a lime or red wine vinegar dressing & plenty of cilantro)
- three sisters salad - butternut squash, beans & corn - dressed lightly with spicy apple cider vinaigrette and topped with crumbled feta or goat cheese
I make a sort of green lentil dish cooked in the style of risotto. Saute in a bit of olive oil, diced carrots, celery and onion. When that is ready, add some tomato paste and let that brown up slightly and then some red wine. Then toss in the lentils and slowly pour in some hot broth (you can use veggie broth or sometimes if I'm in a rush, I will use a mixture of Vegeta (a Eastern European buoillion type product) and water.
Then cook the lentils at a simmer and whenever the broth is almost fully absorbed, add a few more ladles of broth. Continue until the lentils are tender (about 20-25 minutes).
The lentils break up a bit and become creamy and I find it so comforting on a cold night.