Would anyone be willing to help me with some of their favorite vegetarian recipes?

Some of my meals are still working with "fake meats", but I am trying to get away from that. Right now I am using the fake stuff because I don't have enough recipes that we like to fill up a menu.

Here are some things we make regulary: meatless mexican (enchiladas, tacos, tostadas, etc.), rice and beans, soup, OK, this is when it starts trailing off. Please help me!

--Christine

We are not vegetarian but do eat meatless several meals a week.

Here are some of the things that we eat.

Black beans with yellow rice
spaghetti
bean burritos
veggie chili
white chili
veggie soup
salad with bread
polenta
cornbread with pinto beans
tomatos with macoroni noddles

that is all I can think of off the top of my head.

Here are a bunch of my favorite recipes:


Lentil Cheese Loaf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup lentils
1 cup Cheddar cheese -- grated
1 onion -- chopped
salt & freshly ground pepper to taste
1 tsp. dried herb -- italian
1 cup fresh bread crumbs
1 egg -- beaten
I added over a cup of grated carrots and fresh parsley-----and veggie boullion to the water for the lentils.
Cook the onions first before adding them to everything. You could add any extra veggies you want really.

Preheat the oven to 350 ° F and lightly grease a one pound loaf tin. Wash
the lentils twice in cold water and drain them well. Cover them with twice
their volume of cold water in a large saucepan, cover, and bring to a boil.
Reduce heat and simmer the lentils for 20 minutes, until they are quite soft.
Mix the cheese, onion, salt, pepper, and herbs in with the cooked lentils.
Add the breadcrumbs, egg, to the lentil mixture and
stir well. Add more bread crumbs if the mixture is sloppy.
Press the mixture into the loaf tin and bake for 40-45 minutes. Turn out on
to a platter and serve hot.


Pinto-Cheese Casserole
1 1/2 C. cooked brown rice
2 C. cooked beans ( I used a mixed can)
1 C. shredded cheese
3/4 C milk (any)
2 whole eggs or 3 egg whites
1 t. ground cumin
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt
Preheat over to 350 degrees. Lightly oil a 1 qt. casserole.In a large bowl combine rice, beans, and cheese. Mix well.In another bowl combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place into prepared casserole. Press mixture down gently with the back of a spoon.Bake uncovered 35 minutes or until set.Let stand 5 minutes before serving.


Simple Yam Snack

cubed yams
1-2 teaspoon butter
maple syrup to taste
ground cinnamon to taste
Directions: Cook yams until tender- About 3 minutes in microwave for one yam cubed. Add 1-2 teaspoon butter; maple syrup and cinnamon to taste. This is great for a simple, quick snack. I bring some to work and eat with lunch, or mid-afternoon snack. I found cubed organic yams, ready to cook - even simpler! Serves: 1


Rice, Oats and Peaches Breakfast

Ingredients :
1 cup cooked brown basmati rice
1/3 cup rolled oats
2 tablespoon raisins (optional sliced almonds or sunflower seeds) 2 peaches, sliced in wedges ( I used canned)
Directions: Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat 2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2 cup yogurt (vanilla) or 1/2 cup milk. ( I added milk) This process heats leftover refridgerated rice and the addition of refridgerated peaches cools the mix. YUM! High fiber goodness


Turnip Puff
Ingredients:
6 cups cubed turnips
2 Tbsp. butter
2 eggs, beaten
3 Tbsp. flour
1 Tbsp. brown sugar
1 tsp. baking powder
3/4 tsp. salt
1/8 tsp. pepper
pinch nutmeg
1/2 cup fine breadcrumbs
2 Tbsp. melted butter
Instructions: Cook turnip until tender. Drain and mash. Add butter and egg. Beat well. (This much can be done the day ahead.) Combine flour, sugar, baking powder, salt, pepper and nutmeg Stir. Butter a casserole dish and put in mixture. Combine crumbs and butter. Sprinkle on top. Bake at 375 F. for 25 minutes or until light brown on top. Serves 6


Brown Lentil Bake with Pineapple:

2 tablespoons olive oil
1 c Dried Lentils Cooked & Drain
2 large onions, chopped
1 garlic clove, minced
2 tablespoons parsley, minced
1 tsp Italian herbs
1 tablespoon soy sauce
3/4 cup bread crumbs
1-8 oz can pineapple rings

Heat oven to 350. Heat oil in large skillet and saute onion. Add garlic, lentils, parsley, herbs, and soy sauce. Mash. Mix in 1/2 cup bread crumbs. Season with salt and pepper. Put in Baking dish. Sprinkle with remaining crumbs. Cover and bake for 20 minutes. Remove cover. Top with pineapple and bake for 10-15 minutes more

Thank you so much for the recipes and ideas! I really appreciate it. Any other ideas/recipes are welcome also. I am sure this will help others who visit this forum for ideas.

Thanks, Christine

Yum!

I love vegetable lasagna (don't forget the yummy spinach)
and mushroom, red pepper, onion pizza with lots of cheese!!
also grilled veggies. The other day we grilled corn on the cob (in the husks) and served it with herbed butter. And grilled portabella mushrooms (the vegitarian steak lol)

yummy!
the pinto-cheese dish sounds like something my picky kids will actually eat!

the lentil pineapple dish...
how much lentils go in that?

OOPS

for the lentil pineapple dish it's:

1 c Dried Lentils Cooked & Drain


I've also edited my original post!
:)