New to eating veggie - need hearty dinner ideas
BF and I are college students trying to get into serious home cooking. I have novice-level skills, he's pretty great at scrambled eggs and bacon.
In an effort to save money/the environment/not be awful, we're going to try to eat vegetarian one night a week.
Here's the catch: He's not huge on veggies. (I know, I know. His mom was definitely a convenience chef vs. a nutrition chef, but I'm bringing him around.) He does like potatoes and soup especially, but not mushrooms. Beans are fine.
I'd really like a WOW! veggie recipe to try to win him over. Any ideas or tips would be great. Thanks!
The frying is just pan frying with a couple of T of oil. If you press the water out of tofu before browning, it gets VERY crispy with little oil. There certainly are many recipes around for baking tofu too...I think it takes a while though, to get is crispy. Remember, when you aren't eating meat it is helpful to get a richness in the palate in other ways. A little healthy olive or peanut oil goes a long way for flavor/satiety. The dish prepared as the recipe indicates has 354 calories per serving (4 servings total), so really not bad for a dinner. Pair that with 1/2 c. brown rice (~100 calories) and you've got a hearty satisfying dinner for 454 calories!
re: Science Chick
This is a favorite at our house and we use tahini or peanut butter if that's what's on hand. I brush oil onto my griddle and the thin layer is enough to get nice browning and a bit of crispness. It usually takes 5-6 minutes on each side over medium heat to brown. The nice thing is that the tofu is not mushy. It has a much better texture than average tofu. You can use the same technique with other sauces.
Also, this cream of spinach soup from Moosewood Cookbook is a real winner. I substitute soymilk and you can't tell AT ALL. Good with all types of greens...experiment! Kale and collards work really well.
40 minutes to prepare 4-6 servings
1 clove garlic
Cover w/ water. Steam until tender. Puree in it's own water.
Steam 1lb. spincah in 1 cup water till wilted. Puree.
Make roux by whisking 1/3 cup flour into 1/3 cup melted butter. Whisk in 2 cups mild and cook over very low heat, stirring, until thickened.
Add the spinach to the roux, along with:
1/2 tsp. salt ( or more)
1/2 tsp. basil
(any fresh herb like parsley or marjoram)
Add first mixture to second. Adjust seasoning and, if too thick, add milk.
Heat (very low flame) and stir till smooth,
I'm not a veggie but have gone veggie for lent.
The missus made a great lentil hot pot and I didn't miss the meat.
Can't remember the exact recipe but this one (apart from the curry powder ) is pretty close.
You could also use mash potato as a topping instead,