ChatterBank7 mins ago
vegetarians
My 10 year old daughter has decided that dhe would like to be a vegetarian - of sorts!
She still wants to eat fish but no meat.
the rest of the family are meat eaters.
I am supporting her in her decision but i need some help with any ideas of meat free foods.
Obviously I can substitute mince with tofu in something like a bolognaise, but i would like some ideas for using lentils, beans ect as I think it would be nice for us all to try something different.
Any ideas will be gratefully received. x
She still wants to eat fish but no meat.
the rest of the family are meat eaters.
I am supporting her in her decision but i need some help with any ideas of meat free foods.
Obviously I can substitute mince with tofu in something like a bolognaise, but i would like some ideas for using lentils, beans ect as I think it would be nice for us all to try something different.
Any ideas will be gratefully received. x
Answers
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I was around the same age when I decided to be a vegetarian, and the rest of my family ate meat with almost every meal.
This was around 11 years ago, and there weren't all the vegetarian foods like Quorn around then, and I ended up eating a lot of pasta and rice.
Now though, it is very easy to substitute meat, with everything from mince and "chicken" nuggets, to peppered "steak" and mint "lamb" burgers. There is a vegetarian version to everything now.
My two three year olds are also vegetarian, but they eat fish, which I think is important at their age so they still get enough protein. My partner eats meat and at first it was a lot of hassle having to cook two seperate meals but now it's quite easy.
Just make sure she doesn't become aneamic, by not getting enough iron.
This was around 11 years ago, and there weren't all the vegetarian foods like Quorn around then, and I ended up eating a lot of pasta and rice.
Now though, it is very easy to substitute meat, with everything from mince and "chicken" nuggets, to peppered "steak" and mint "lamb" burgers. There is a vegetarian version to everything now.
My two three year olds are also vegetarian, but they eat fish, which I think is important at their age so they still get enough protein. My partner eats meat and at first it was a lot of hassle having to cook two seperate meals but now it's quite easy.
Just make sure she doesn't become aneamic, by not getting enough iron.
http://www.vegsoc.org/ link for the UK Vegetarian Society may have some helpful info to read about the requirments for nutrition - and 5500 vegetarian recipes to have look at http://www.astray.com/recipes/?search=vegetari an
Lots of other resources on the web to check. Have a look at your farmers' market too for fresh seasonal items and to speak to producers about things like good mushroom substitutes for example - e.g. king oyster mushrooms are practical identical when cooked to scallops
And the current Vegetarian Times (US mag) has a story froman 11 yr old girl going vegetarian.....http://www.vegetariantimes.com/
Hope these help
Lots of other resources on the web to check. Have a look at your farmers' market too for fresh seasonal items and to speak to producers about things like good mushroom substitutes for example - e.g. king oyster mushrooms are practical identical when cooked to scallops
And the current Vegetarian Times (US mag) has a story froman 11 yr old girl going vegetarian.....http://www.vegetariantimes.com/
Hope these help
Cameo - this looked so good today when I saw one of the chefs on our Food Network that I remembered your Post and wanted you to have it for your daughter:
Veronica's Veggie Meatloaf with Checca Sauce Recipe courtesy Giada De Laurentiis
Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
Lentil Loaf:
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced
Veronica's Veggie Meatloaf with Checca Sauce Recipe courtesy Giada De Laurentiis
Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
Lentil Loaf:
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced
continued-
For the Checca Sauce:
Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
For the Lentil Loaf:
Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
Meanwhile, preheat the oven to 350 degrees F.
For the Checca Sauce:
Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
For the Lentil Loaf:
Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
Meanwhile, preheat the oven to 350 degrees F.
continued -
Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop. In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter. Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop. In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter. Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
Mushroom Parmesan
Recipe courtesy Giada De Laurentiis
3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 to 6 portobello mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Preheat the oven to 400 degrees F.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
Recipe courtesy Giada De Laurentiis
3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 to 6 portobello mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Preheat the oven to 400 degrees F.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
Baked Penne with Roasted Vegetables
Recipe courtesy Giada De Laurentiis
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Recipe courtesy Giada De Laurentiis
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
My daughter decided to be vegetarian when she was 10, she's 12 now and has really stuck to her guns, she also eats fish which does make things easier.
The problem I had is that she doesn't really like any vegetables, we have a lot of salmon and tuna, lovely with salad and coleslaw in hot toasted pitta bread, very easy too.
Tuna pasta is a quick and easy, whatever pasta we are having i start off with a tomato base and then take a bit out for her and add tinned drained tuna then bake with cheese on top. She also likes pasta or macaroni with cheese sauce.
We like to have chicken or beef stew and dumplings so I do her a vegetable version, just boil some carrots, potatoes, leeks and peas (that's about all she likes but you could use anything) in some vegetable stock and thicken with gravy granules (look on the jar, some of the chicken and beef ones are suitable for vegetarians) I make my dumplings now with vegetable suet and they're just as nice as beef suet.
Jacket potatoes are a good standby, cheese and beans are always in the cupboard as are tuna, cheese and coleslaw.
I started making homemade soup too which is a good way of hiding vegetables, leek & potato is easy and tasty.
I haven't bothered with lentils and such, I keep a bag of vegatarian of mince in the freezer and if we're having chilli or lasagne I just make a separate pan at the same time using that.
It's quite hard because my husband and son really like meat in a meal so although we have tried a few vegetarian meals, I generally do end up making two separate things unless it's fish.
I hope I've given you a few ideas, I'll have a look through my book and see if I can find any recipes for you.
Anne
The problem I had is that she doesn't really like any vegetables, we have a lot of salmon and tuna, lovely with salad and coleslaw in hot toasted pitta bread, very easy too.
Tuna pasta is a quick and easy, whatever pasta we are having i start off with a tomato base and then take a bit out for her and add tinned drained tuna then bake with cheese on top. She also likes pasta or macaroni with cheese sauce.
We like to have chicken or beef stew and dumplings so I do her a vegetable version, just boil some carrots, potatoes, leeks and peas (that's about all she likes but you could use anything) in some vegetable stock and thicken with gravy granules (look on the jar, some of the chicken and beef ones are suitable for vegetarians) I make my dumplings now with vegetable suet and they're just as nice as beef suet.
Jacket potatoes are a good standby, cheese and beans are always in the cupboard as are tuna, cheese and coleslaw.
I started making homemade soup too which is a good way of hiding vegetables, leek & potato is easy and tasty.
I haven't bothered with lentils and such, I keep a bag of vegatarian of mince in the freezer and if we're having chilli or lasagne I just make a separate pan at the same time using that.
It's quite hard because my husband and son really like meat in a meal so although we have tried a few vegetarian meals, I generally do end up making two separate things unless it's fish.
I hope I've given you a few ideas, I'll have a look through my book and see if I can find any recipes for you.
Anne
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