We all like a change now and then or should I say for better reason we could do with a meatless meal occasionally, its not only good for our health, but its good also if you're on a strict budget it certainly helps to save the pennies.
Here are a few recipes that I have previously tried and found to be worth placing on here for you.
These are not my personal recipes, but I can vouch that they are very delicious.
Vegetable Cobbler
Ingredients:
1 large baking potato, peeled and cut into a 3/4-inch dice
1 1/2 cups each of peeled and thinly sliced carrots, frozen peas, sliced mushrooms
1/2 cup each of broccoli florets, frozen corn kernels, diced pumpkin
3 1/2 tablespoons butter
1 large onion, quartered and thinly sliced
3 tablespoons flour
2 1/2 vegetable stock cubes dissolved in 1 1/4 cups hot water
1 cup milk
1/2 teaspoon each of salt, celery seed
1/4 teaspoon pepper
1 teaspoon thyme
1/3 cup grated Parmesan
FOR THE TOPPING:
3/4 cup cornmeal
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1 large egg, lightly beaten
1 tablespoon oil,
1/2 teaspoon salt
Method:
Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in a medium-size pot and fill it with enough water to cover the vegetables plus one inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them aside.
Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and sauté them, stirring often, until they're soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to stir until the sauce thickens, about 4 minutes.
Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired, then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its consistency is thicker than potato soup. Transfer the filling to a casserole dish.
Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly blended. Spread the batter over the filling. Bake the cobbler until the top is golden brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before serving. Serves 8
Orzo Salad Recipe
This can be eaten on its own or accompanied by a meat dish
Ingredients:
1 lb orzo
1/2 cup canola or olive oil
salt
2 avocados (if they’re ripe, they’ll dent slightly when you press them)
2 pints cherry tomatoes, halved or quartered
1 clove garlic, minced
1 large or 2 small shallots, thinly sliced
1 jalapeno pepper, seeded and minced
juice of 1 orange
zest of 1 lemon
5 oz crumbled feta cheese (French, not Greek, is creamiest)
2 Tbsp fresh oregano
Method:
In a large bowl, combine half the oil, the tomatoes, garlic, shallot, jalapeno, orange juice, lemon zest and a few generous pinches of salt (maybe 1 Tbsp).
The salt will draw out the juice of the tomatoes to form a dressing.
Let it sit while you prepare the orzo and the avocado.
Bring a large pot of water to a boil, add salt and orzo.
Cook for 8-10 minutes, until al dente (don’t overcook it!).
While it’s cooking, chop the avocado into small dice .
When the orzo is done, drain with a fine strainer and add orzo, feta cheese, and remaining oil to bowl with vegetables.
Mix everything well, being careful not to smash all the avocado pieces, add oregano and salt to taste.
Grilled Stuffed Portobello Mushrooms
Ingredients
2/3 cup fresh tomatoes, chopped 11/4 cup shredded mozzarella
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
cooking spray
2 teaspoons fresh cilantro, chopped
Method :
Prepare the grill.
In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce.
Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
Grill the caps, stem side down first for 5 minutes on each side or until soft.
Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
Garnish with cilantro.
Serves 4.
