What Are Some Good Foods And Recipes For A New Vegetarian?
August 31, 2009 by admin
Filed under vegetarian recipes
Well today I’ve choosen to be a vegetarian, Im worried my parents will be angry. Since we are christans and apprently God wants us to eat meat, But if God created animals for us to enjoy then why raise them to kill them? I just dont get it. Anyway, Any recipe ideas for a 13 year old veg? Im kind of picky but Im willing to change and not have to eat those poor animals! Im not sure what foods I can eat and what Recipes there are. thanks!
Congrats on your decision! I agree… It’s difficult to understand why a compassionate God would create beings capable of feeling pain, suffering, and a desire to live, if their only purpose in life was to suffer and die at the hands of humans. I’d try to be calm and rational when you talk to your parents…. don’t criticize their own eating habits or talk about meat very negatively. Just say that you’ve done some research and decided you want to try it out. Print this out and show them if they’re concerned about protein issues: http://www.tryveg.com/cfi/toc/?v=08sourc…
Ok, in terms of making the switch to a vegetarian diet… It really helps to find some good-tasting fake meats that you can use instead of meat in your favorite recipes and meals. Some of my favorites are Tofurkey Deli Slices, Nate’s Meatless Meatballs, and Morningstar Farms Meal Starters Chik’n Strips. Here’s a list of other popular products:http://www.vegcooking.com/guide-favs.asp
Check out these sites for lots of transition tips and food ideas: http://www.vegcooking.com/makingthetrans…http://www.chooseveg.com/vegan-recipes.a…
Here are a few simple food ideas:
-Sub with Tofurkey Deli Slices, tomato slices, etc.
-Falafel wrap with tahini dressing
-Veggie burger with the fixings
-Burrito with beans, salsa, guacamole, etc.
-Vegetable stir fry over rice
-Pasta with veg meatballs
Good luck!
http://www.vegcooking.com/
http://www.vegweb.com
http://www.peta.com
Well, in the book of genesis, god created animals because he was not pleased yet. there are references to the idea that the bible emphasizes eating meat but they are not that direct. the bible is kind of outdated so honoring your father and mother to go against your beliefs that animals shouldn’t be killed for food is wrong. im not a vegetarian because we it tatses good. also we were made to eat meat our bodies are like that since we are technically omnivores like other animals are. its natural. don’t think that lion will think twice with you. just don’t be one of those radical animal rights activists. PETA’s crazy too. My fiend is a vegetarian and supports animal rights but they use the shock factor to support themselves. If you do remain a vegetarian, these recipes are great and good for you. Don’t get upset if your parents are upset that you are a vegetarian. My dad got upset with my sister since it is more expensive to cook a separate meal especially for someone else as well as time consuming. if you are that serious, cook your own meals. if you can’t handle that, then do you actually believe in this. or are you just doing it because it was trend. my sister did because her friends did. she came back to the drak side though. it has a all the good stuff though. mmm bacon
Whole-Wheat Pasta with Broccolini and Feta
1 medium shallot, thinly sliced
1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
1 medium bunch radishes, trimmed and very thinly sliced
12 ounces whole-wheat rigatoni
1 tablespoon sherry wine vinegar
1/2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
7 ounces feta cheese, crumbled
Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
Whole-Wheat Pasta with Broccolini and Feta:
Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.
Bulgur Lentil Pilaf with Tahini-herb Sauce
Pilaf:
4 cups water
1 cup green lentils, picked over and washed
2 large onions, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
1 cup medium grind bulgur
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Topping:
2 cups grape tomatoes, halved
1/3 cup chopped fresh flat-leaf parsley, mint, or dill, or a mix
Tahini-herb sauce, recipe follows
For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes.
Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes.
Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
Tahini-herb Sauce:
1/2 cup flat-leaf parsley
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini
2 teaspoons honey
1 garlic clove, smashed
1 teaspoon kosher salt
Freshly ground black pepper
Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.)
Note: This sauce is also great used as a dip, spread, or salad dressing.
Yield: about 1 cup
Provencal Potato Gratin
4 large clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, sliced
1 red pepper, peeled, seeded and diced (3/4 cup)
1/4 cup dry white vermouth
2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled
1 cup water
1/2 cup chopped fresh basil leaves
1 pound plum tomatoes
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Preheat the oven to 350 degrees F.
Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half.
Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.
Stir in the basil.
Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.
Portobello Paillards with Spinach, White Beans & Caramelized Onions
4 tablespoons extra-virgin olive oil, divided
1 large red onion, halved and thinly sliced
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt, divided
1/3 cup 1% milk
1/2 cup plain dry breadcrumbs
4 portobello mushroom caps, 3-4 inches in diameter
3 cloves garlic, minced
1 pound spinach, tough stems removed
1 15-ounce can white beans, rinsed
3/4 cup vegetable broth
1/2 cup grated Manchego, Gruyere or Parmesan cheese
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm.
Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.
Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.
Baked Mushroom Rolls
This recipe was thrown together with odds and bobs in my fridge while
my children were visiting their father. I enjoyed it so much I made
it again last night for the children. They loved it and so did a
meat-eating friend who teases us about our eating habits!
It’s relatively quick, very easy, and cheap to make.
Ingredients (to serve 1)
————-
2 x stale hamburger buns/rolls (I used wholewheat)
2 or 3 large mushrooms, chopped . I used large, brown, flat ones (I don’t know what they are called in America)
1 small onion, chopped finely
3 or 4 fresh basil leaves, chopped finely OR 2 or 3 sprigs of chopped thyme
(I use a pair of children’s paper scissors, with the round blunt ends,
roll the leaves into a tight wad, and then chop it up)
2 cloves crushed garlic
1/2 cup soy milk
1/2 teaspoon mustard (I used Coleman’s Hot English powdered mustard
and mixed it with a little water)
Seasoning to taste
Method
———-
1. Preheat oven to 180 deg C
2. Slice the top off each roll.
3. Carefully hollow out each roll. Retain bread crumbs
4. Saute mushrooms, onion, garlic, and chopped herbs in the soy milk
until onions are soft.
5. Crumble the bread from inside of the rolls into the mushroom
mixture.
6. Stir well. You’ll find the mixture becomes thick and creamy.
7. Add mustard and seasoning.
8. Spoon the mixture into the rolls, piling it up above the cut
surface.
9. Pop the cut top back on the piled mixture.
10. Place the rolls on a baking tray and put them in the oven for
about 5 minutes until the rolls are crisp.
11. Serve with a salad or cooked veggies of your choice.
cucumber-tomato-sandwich recipe
Here’s a great sandwich:
1 clove garlic minced
1 small onion sliced
1/2 tsp salt
1/2 cup balsamic vinegar
1 tsp coarsely ground black pepper
1 med cucumber sliced
1 large tomato sliced
lettuce
Combine all ingredients except lettuce in the order listed.
Cover container and shake for 30 seconds.
Leave in refrigerator for at least 10 mins so that flavors
get absorbed in vegetables. Then toast bread of
choice. Arrange lettuce on bread and add cucumber and
tomato mixture.
* French bread works best.
sloppy-joes recipe
Date: Fri, 07 May 93 00:11:18 CDT
From: slattery@csoftec.csf.com (Sheri and James Slattery)
SLOPPY JOES WITH TVP
2 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
2 C. TVP granules mixed with 1 3/4 C. hot water
12 oz. tomato paste
1 t. oregano
1/4 C. catsup
1/4 t. cayenne pepper
1 t. worcestershire sauce (vegetarian)
1 T. honey (optional)
1 t. salt or to taste
8 large kaiser or hard rolls, split
shredded lettuce
Saute garlic, onion, pepper, and TVP in large skillet. In bowl, mix
tomato paste with 1/2 C. water, oregano, catsup, cayenne,
worcestershire sauce, and honey. Stir into skillet. Bring to a boil
and add satl. Sauce should be thick but spreadable; add a little more
water if needed. Toast rolls if desired. Spoon sauce on bottom half
of roll, pile on lettuce, and top with remaining roll half. Makes 8
white-bean-herb-sandwich recipe
Date: Wed, 18 Mar 1998 08:26:06 -0800
From: “cabinluvr@lse.fullfeed.com” (cabinluvr@lse.fullfeed.com)
White Bean And Herb Sandwich
Recipe By : Vegetarian Times
Serving Size : 4 Preparation Time :0:15
Categories : Sandwiches And Burgers Lunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C White Beans — drained
2 Tbsp Fresh Parsley — chopped
1 Tbsp Chives — snipped
1 Tsp Dill
1/4 Tsp Salt
1/8 Tsp Pepper
2 Oz Nonfat Cream Cheese
1 Cucumber — peeled and sliced
Lettuce — or sprouts
Bread
Combine first 8 ingredients in a food processor and process until
smooth. Taste for seasonings and add more herbs or lemon juice if
necessary. Spread mixture on 4 slices of bread. Cover remaining 4
slices with layer of slightly overlapping cucumber slices. Top with
lettuce or sprouts.
This is the link to vegan/vegetarian sandwicheshttp://www.fatfree.com/recipes/sandwiche…
here is what you do:
1) find recipes that can have meat or no meat,
2) ask you mom if she can make the foods but put a side some for you, so you can eat your meal without the meat
3) ask your mom, if she can make a few more dishes that are vegetarian, it maybe even good for the whole family
4) help your mom cook, so she sees that your are grateful for her efforts.
5) work out your own levels nur. foods you need, like how much protein do you actually need, and try to eat more foods like that
6) fruits and vegetables are very easy to eat without a lot of cooking, so you can eat those more
7) eat more nuts – keep a bag with you, so if you are hungry you can have some!
do not eat meat just because its easy!
to get free recipes – http://www.vegetariantimes.com
good luck!
You “can” eat anything you want. Vegetarians CHOOSE not to eat animals at minimum (fish and chicken are animals), and some choose not to eat other animal products.http://www.fatfreevegan.comhttp://www.vegetarianlunchbox.comhttp://www.veganlunchbox.comhttp://www.vegcooking.comhttp://www.theppk.comhttp://www.peta.org/accidentallyvegan