What is the most delicious vegetarian entree if you hate beans?

I think ricotta is vegetarian, just not vegan. If you’re looking for vegan, one of my favorite cookbooks is The Shoshoni Cookbook by Anne Saks and Faith Stone. Everything in it is yummy!

There is loads you could do with eggplant and green and red peppers. Here is some stuff you could never ever go wrong with, it is tried and tested!

http://www.theveggietable.com/recipes/greekrecipes.html

http://www.greek-recipe.com/modules.php?name=categories4

Here is a fav and a quickie;
Any noodle you prefer, cooked.
separate pan, add water to cover bottom, add broccolli florets, mushrooms sliced and simmer till soft, adding water as needed.
Add dry italian dressing mix and small quanity of water to disolve.
Mix all of the above together and enjoy.
—-you can add things you love, I love soy sauce or sometimes Rotel tomatoes.

Garlic mushrooms?

The secret to a flavoursome veggie meal is using spices and herbs :-)
I’m not a veggie myself, but I do like making the odd meal without meat – I nearly always make my stir fry and soup dishes without meat.

I love making chunky veg soup, which can probably be made into a casserole easily.
I fry chopped onions + garlic in a saucepan until slightly transparent. I usually add chopped carrots and parnip to give them some colour and then whatever veg i fancy having in the soup (usually mushrooms and leeks), add boiling water and then some chunky potato pieces.
Add tomato puree (a couple of tbp) and a stock cube (or dried herbs, salt and pepper), bring to boil and then allow to simmer until veg is cooked through. Mmmmm!

If you fancy casseroling it, add a couple of spoons of flour with the cooking onions and carrots mix, allow to cook with the veg(stirring) for 3–4 mins and then add water/potatoes/puree/stock cube etc. Transfer to a casserole dish and put into preheated oven for about 45mins.

Yuuuummmmmmm

Check out any Indian cookbook for great veggie curries and such. Cauliflower and potato curry, alu mattar, mattur panir – all wonderful and easy to make once you acquire the basic spices. I could easily be a vegetarian and often eat meatless meals in Indian restaurants. Channa is a great dish made with chickpeas, tomatoes, spices and onions.

I’m assuming that you are looking for Vegetarian ideas (which can use cheese and eggs) and not the more strict Vegan recipes. Let us know for sure so we can give appropriate recipes.

Here’s a great recipe that I created called Very Veggie Enchiladas. This recipe was made for my Dad who recently had heart surgery, so it’s not only delicious, it’s heart healthy.

Ingredients
1 package Trader Joe’s brand Corn Tortillas
1 8 oz. jar Frontera All Natural Guacamole Mix
1 16 oz. container low fat Cottage Cheese
2 tbls Olive Oil, divided use
1.5 cups chopped fresh Kale
1.5 cups sliced fresh White Mushrooms
1 cup diced Yellow Onion
1 4.5 oz. can chopped Green Chilies, rinsed
1.5 Cups chopped fresh orange colored Cauliflower (which has more beta carotene, but white is fine too)

Instructions
Start by spooning the cottage cheese into a fine wire mesh strainer over a bowl, to allow some of the liquid to drain off; ten or fifteen minutes ought to do the trick. Preheat your oven to 425 degrees. In a medium sized skillet, sauté the diced yellow onions in 1 tablespoon of olive oil until just soft, add the mushrooms and stir until they just start to brown, then add the rinsed green chilies (they’re rinsed to remove most of the added sodium) until heated through. Empty the mushroom/ green chilies mixture into a bowl and set aside. In the same skillet, sauté the orange colored cauliflower in 1 tablespoon of olive oil until it just starts to brown, then set the cauliflower aside. Meanwhile, spread about 4 tablespoons of the Frontera All Natural Guacamole Mix into the bottom of a glass 11 inch by 7 inch glass baking dish. Take 2 of the corn tortillas out of the package and cut them in half (because of the round shape of the tortillas and the rectangular shape of the baking dish, you will need four half sections of tortilla to fill in the middle spaces in your dish). Place two whole tortillas and one of the halved tortillas into the bottom of the dish to cover the bottom. Spread a thin layer of the cottage cheese over the tortillas, and then spread the mushroom/green chilies mixture over the bottom layer. Put down another layer of tortillas, spread another thin layer of cottage cheese over the tortillas, and then spread the chopped kale over this layer. Drizzle about 6 tablespoons of the Frontera sauce over the kale. Add another layer of tortillas and cottage cheese, and then spread the chopped orange colored cauliflower over this layer. Add one more layer of tortillas and cottage cheese for the top layer and pour the remaining Frontera sauce over the top layer and down into any crevices. Bake at 425 degrees for 20 minutes, or until bubbling and hot. This may sound like a lot of steps, but the prep time took me only about 20 minutes. I chopped and sautéed the vegetables while the cottage cheese was draining.

Note: If you can’t find the Frontera sauce, any kind of green enchilada sauce will work just fine. Just know that most prepared sauces have tons of sodium. Bon Apetite.

thank you! Vegetarian, not vegan. ((-; thanks, Kardamom!!

Just a note….if you are going whole hog into this vegetarian idea…what are you expecting to do for protein daily? Beans are the basis of that protein in a vegetarian diet. Without those your diet lacks essentials for brain and muscle health.

salad

Great! Some of these will be vegan by default, but good to know that Vegetarian recipes are ok too.

Here’s one that sounds divine for a pumpkin stew that is actually served in a roasted pumpkin. Just in time for Thanksgiving! See the recipe here

And here’s a recipe for an Italian-style noodle dish that, interestingly, uses soba noodles instead of regular pasta. It incorporates Parmesan cheese and tofu with greens and olive oil. See it here

How about a sophisticated adult take on macaroni and cheese? This one uses Gruyere cheese, swiss chard and crimini mushrooms. It’s making my mouth water right now! See it here

And here’s a Thai-style noodle dish with basil that would be even better with the addition of some tofu, but that’s up to you. See it here

Here’s another dish that sounds like it would work well for Thanksgiving or Christmas. It’s a root vegetable and potato casserole. I think I might make this for my family this year. See it here

And one of my favorite things to make, especially when the weather has turned cool is Fake Sloppy Joes. I take a bag of Morning Star Farms Meal Starters (fake ground beef) like this I usually let the bag thaw out in the frige over night. Then, in a large sautee pan, sautee about a half a cup of diced yellow onions with about a cup of really nice red juicy, diced tomatoes (or a 15 oz. can of diced tomatoes), then throw in about a cup of finely chopped white or brown mushrooms, cook until the onion becomes transluscent. Then mix in the thawed Meal Starters and then pour in about a cup of your favorite barbecue sauce (make sure it’s vegetarian, because some are not). Then heat through and serve on big hamburger buns. Yum!

Hopefully this will get you started. Bon Apetite!

It’s hopeless. )-: I like beans; HE won’t eat beans. Or spinach. I’ll have to fix small stuff just for me?

What other things does your S/O like (and dislike)? We can cater to every menu. Ha Ha.

Does he like adventuous food (like other ethnicities) or does he prefer more traditional American/British foods?

Whatever it is, we can work with it, huh Fluthers?

He likes very little, actually. Beef, chicken, onions, pork, Chinese, Mexican, potatoes. N0 eggs , mushrooms, beans, spinach, cabbage (except slaw), soul food (except corn bread) , broccoli, soup, turnips, peas. Difficult. I Love eggs, mushrooms, beans, cabbage, soul food, broccoli, soup , turnips. But I almost never get to eat them!
No wonder I’ve gained weight.

Ok, so your S/O is not a vegetarian at all. Hmmm. This makes our quest a little bit harder. They do make a few different fake chicken and fake beef products that you might want to try. Whole Foods Market usually has quite a few varieties in the cold deli and freezer sections. Trader Joe’s also has some. Experiment a little bit until you find some you like, then you can incorporate those into Chinese Food and Mexican food.

Gotta head out for trick or treating, but will check back tomorrow and try to come up with some ideas.

Is he picky, but willing to try to change this? Most picky eaters were forced to eat a handful of things as children that they considered “yucky” but once you grow up your tastebuds change (there are less of them) so food tastes better or different. Sometimes you have to try a food 5 or 10 times before acquiring a taste for it. Other picky eaters were never exposed to the whole range of food that there is and have gotten stuck in a food rut and claim not to like anything else, even though they’ve never tried a lot of things.

Or is he a meat and potatoes kind of guy who’s trying to stand his ground and not give in to a more healthy and varied diet? Or worse yet, does he think that being a vegetarian is stupid, or un-manly, or “out there”. If he falls into any of these last categories, there’s not much hope.

He dislikes veggies in general and he is not willing to change anything at This point !!
No; not meat and potatoes. Usually no potatoes in Chinese or Mexican. (-; Thanx for the effort, though. Happy Halloween ! Answering the door ! We don’t have Whole Foods or Trader Joe’s in this hick town.

You might try something made with falafal. My sister makes falafal sandwiches, and her meat-eating husband/sons gobble them up.

There are some really great ground beef substitutes out there. I really like St. Ives. If you don’t tell him, he won’t know. I have had friends of my daughter who were vegan swear I was trying to make them eat meat.

Without meaning to sound disrespectful, surely your husband can decide for himself what to eat, why do you need to take responsibility for his diet, maybe you could discuss the topic together… personally, I would much prefer to eat food I enjoyed even if it means cooking 2 different dishes, plus that way he has the option of trying a mouthful of something different and who knows, he might actually enjoy the experience.

I’m going to try to give this a go, but I don’t have a lot of hope.

Mexican-style sweet potatoes whit chile/lime glaze

Potato Lasagne (similar to the flavor of pierogies) in which you can use regular or vegan cheese. Here

Asian Gingered Tempeh salad

Vegetarian Spring Rolls

Chiles Rellenos

Corn and Green Chile Enchiladas

Spicy Tofu Burritos

And here’s another one of mine. Tortellini Pesto Salad. (You can leave out the broccoli and substite lightly boiled or steamed carrots, or artichoke hearts. And you can add or substitute firm baked tofu cubes for some or all of the mozzarella cheese). You can halve this recipe, because it was meant for a potluck. But everybody loved it.

Ingredients
16 ozs 2 Packages Refrigerated Cheese Tortellini
1 pt Basket Grape Tomatoes (halved)
1 cup Broccolli Florets (cut into small pieces)
16 ozs Mozzarella Cheese (cut into 1 inch cubes)
1 and ½ cup Prepared Pesto Sauce
Fresh Basil Leaves
Instructions

Cook the tortellini according to the package directions in a large pot (I used rainbow cheese tortellini from Sam’s Club.) Make sure your pot is big enough to allow the pasta to move around freely. If the pasta are stuck together in the package, it’s best to separate them before putting them into the cooking water. About 30 seconds before your pasta is done, throw in the broccoli florets to blanch. Immediately drain the pasta (into another large catch bowl if you’re saving the water to recyle for your plants) and pour very cold water over it to stop the cooking. Note: It’s a good idea to have a large pan or pitcher of very cold water ready to go. Remove any ice from the water before your pour it over the pasta. The pasta can be damaged if you have to fish out any pieces of ice. After the pasta and broccoli are thoroughly drained, gently pour the mixture into your serving or storage bowl (don’t put it back into the hot cooking pan.) Gently mix 1 Tablespoon of olive oil into the mix to keep the pasta from sticking together, especially if you are not going to add the pesto immediately. Add one cup of halved grape tomatoes and 2 cups of cubed mozarella cheese. Pour 1½ cups of pesto over the mixture (I used Sam’s Club Member’s Mark jarred pesto. It comes in a 22 oz. jar.) Toss gently until well coated. Chill for at least 2 hours. Can be made the day before your event. Garnish with fresh basil leaves just before serving.

How nice of you!! Thank you So much!

You’re welcome. I hope he tries a taste of some of these things and likes (if not loves) them.

I was having a hard time finding recipes, because his diet sounds so limited. Would he eat tomatoes, carrots, celery, olives, nuts, water chestnuts, corn, grains (wheat berries, quinoa, bulgur, barley), sweet potatoes, butternut squash, avocados, artichokes, cauliflower (these are vegetables that you didn’t mention before) What about chilies and bell peppers? What kinds of fruit will he eat? (Apples, pears, peaches, nectarines, grapes, strawberries, other berries, pineapple, bananas, citrus)? Maybe I can work with some of these things.