I’m a vegetarian for these few short reasons:
1) The Word of Wisdom.
2) Because it’s cheap.
3) Because I hate preparing meat.
4) Because it’s healthier.
I’ve moved from an every day meat eater to a maybe once a month meat eater. I try to keep it simple, so this means I am not one of those people who buys and sprouts grains and then mixes flaxseed into my mostly raw foods diet.
I have young three kids and not enough time to sit there all day and do those sort of things. Also, I do not have large amounts of money to buy these things with and I live pretty far away from stores that have raw foods and I don’t like wasting more gas going to the store than I have to. So I keep it simple and use normal food for the most part. I do enjoy quinoa though, so that is one slightly more expensive thing that I buy in bulk from Costco or Winco occasionally.
I have amassed quite a few recipes that my kids love. Last night we had simple baked potatoes, which they devour. Vegetarian meals can be really easy. 🙂 Most of the recipes listed below can be served without cheese as well, if they include cheese.
Anyway, here are some of my favorite recipes.
Taco Rice and Beans
2 tbsp olive oil
1 medium onion, diced
2 cup water
1 packet taco seasoning (or make your own, you need about 1/4 cup)
1 can black beans (or if you cook your own, like I do, you need about 1 1/2 cups)
2 cups cooked rice
1/4 cup Thick and Chunky Salsa
Put the oil in a medium size skillet and heat it on medium until it’s hot. Add the onion and saute for 3 minutes. Add water and the taco seasoning. Cook and stir until mixed well and it’s slightly thick. Stir in the remaining ingredients (beans, rice and salsa). Five more minutes of cooking and you’re done!
We like to put these in whole wheat tortillas or you can do taco shells if you’d prefer. Garnish with lettuce, tomatoes, olives and whatever else you like in a taco. My kids love these!
Quinoa and Roasted Corn
1 cup uncooked quinoa
2 cups water
1/2 tsp salt
2 cups corn (frozen, fresh or canned)
1/4 cup + 1 Tbsp Vegetable oil, divided
1 cup chopped green onions, divided
1 tsp coarse salt
1 cup quartered grape tomatoes or chopped roma tomatoes, drained (put them in a strainer for 10-15 minutes)
1 cup black beans, rinsed and drained
1/4 tsp grated lime peel
Juice of 1 lime (about 2 tbsp)
1/4 tsp sugar
1/4 tsp cumin
1/4 tsp black pepper
1) Rinse the quinoa in a fine-mesh strainer under cold water. Put in a medium saucepan, add the water and 1/2 tsp of salt. Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes or until all the water is gone and the quinoa is soft. Put the quinoa in a large bowl.
2) While the quinoa cooks, Heat 1/4 cup oil on a skillet over medium-high heat. Add the corn. Cook around 10 minutes or until light brown, stirring it occasionally. Stir in 2/3 cup green onions and the 1 tbsp coarse salt. Cook for 2 more minutes while stirring. Put the corn mixture in the bowl with the quinoa. Add the tomatoes and black beans, stirring gently.
3) Combine the lime peel, lime juice, sugar, cumin and black pepper in a small container. Whisk in 1 tbsp oil until mixed well. Pour over the quinoa mixture and toss lightly. Sprinkle with 1/3 cup green onions. Can be eaten warm or chilled.
That one is a little more in depth, but it’s quite delicious. 🙂
A variety of your favorite toppings can be added to the basic cheese pizza. For each 12 inch pizza, try one or more of the following: 1/4 cup sliced mushrooms, pitted ripe olives, chopped onions, or chopped bell pepper.
1 package active dry yeast
1 cup warm water (105-115 degrees)
2.5 cups all-purpose flour
2 tablespoons olive or vegetable oil
1 teaspoon sugar
1 teaspoon salt
Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes.
1 can (8 ounces) tomato sauce
1 teaspoon Italian seasoning
1 clove garlic, finely chopped
3 cups shredded mozzarella or Fontina cheese (12 oz) – I use mozzarella
1 small onion, thinly sliced and separated into rings
1/4 cup grated Parmesan cheese
Place oven rack in lowest position. Grease 2 cookie sheets or 12-inch pizza pans. Heat oven to 425 degrees. Prepare crust. Mix tomato sauce, Italian seasoning, and garlic. Divide dough in half. Pat each half into 11-inch circle on cookie sheet with floured fingers. Sprinkle with mozzarella cheese. Spoon tomato sauce mixture over cheese. Top with onion and Parmesan cheese. Bake one pizza at a time 15-20 minutes or until crust is golden brown.
Some others we like:
Frijoles Negros (Cuban Black Beans)