Meatless Monday (1200 cal)

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  • shadowweaver06
    shadowweaver06 Posts: 6 Member
    Moros y cristianos are always good in a pinch - I'm sure there's vegetarian versions. :) also pretty much anything involving lentils and potatoes.
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    shadowweaver06 wrote: »
    Moros y cristianos are always good in a pinch - I'm sure there's vegetarian versions. :) also pretty much anything involving lentils and potatoes.

    Speaking of lentils: red lentil pasta sauce is one of my favorite pasta sauces, meatless or otherwise. It's the definition of comfort food to me.
  • veganbaum
    veganbaum Posts: 1,865 Member
    You could try happyherbivore.com (vegan) or minimalistbaker.com (plant-based) for very simple recipes. You could add eggs or cheese if you don't want to just try them as-is (though I'd recommend as-is at first).
  • AnnPT77
    AnnPT77 Posts: 34,163 Member
    amusedmonkey wrote: »
    shadowweaver06 wrote: »
    Moros y cristianos are always good in a pinch - I'm sure there's vegetarian versions. :) also pretty much anything involving lentils and potatoes.

    Speaking of lentils: red lentil pasta sauce is one of my favorite pasta sauces, meatless or otherwise. It's the definition of comfort food to me.

    Side chat - sorry, OP: What else is in red lentil pasta sauce? Sounds yum!
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    AnnPT77 wrote: »
    amusedmonkey wrote: »
    shadowweaver06 wrote: »
    Moros y cristianos are always good in a pinch - I'm sure there's vegetarian versions. :) also pretty much anything involving lentils and potatoes.

    Speaking of lentils: red lentil pasta sauce is one of my favorite pasta sauces, meatless or otherwise. It's the definition of comfort food to me.

    Side chat - sorry, OP: What else is in red lentil pasta sauce? Sounds yum!

    It's just like regular tomato pasta sauce with all the usual fixings (tomatoes, onions, garlic, olive oil, italian herbs...etc), except with lentils and ground dried mushrooms. The only difference is that I sautee grated carrots and sometimes thin matchsticks of red bell pepper with the onions for sweetness because I don't like the taste of table sugar in my sauce. You could blend the lentils with some of the sauce and add them back (I like a bit of chunkiness to my sauce so I don't blend the whole thing when I feel like blending the lentils) or just add them whole. Sometimes I add a touch of parmesan, other times I don't. The lentils and mushrooms give this hearty texture and rich umami flavor to the sauce and it feels "comforting".
  • AnnPT77
    AnnPT77 Posts: 34,163 Member
    @amusedmonkey: Mmmm, I gotta try that! I don't eat a lot of pasta, but I'll bet it'd be good on eggplant or other things, too. The ground mushroom idea sounds like a great tip for other dishes too. Thanks!
  • mangofish44
    mangofish44 Posts: 57 Member
    Egg whites scrambled placed on top of quinoa with avocado and siracha for seasoning. BOMB AF
  • SaraydaB
    SaraydaB Posts: 120 Member
    mangofish44 wrote: »
    Egg whites scrambled placed on top of quinoa with avocado and siracha for seasoning. BOMB AF

    I am trying this ;)
  • CattOfTheGarage
    CattOfTheGarage Posts: 2,745 Member
    I love chickpea curry. Just fry some onions, stir in garlic and curry powder/spices, then some flour, cook briefly then add liquid (stock, coconut milk) and cooked chickpeas. Add whatever other veg and cook until the veg is cooked, then serve with rice. I like potatoes and carrots (add with the onions), peas and peppers (add near the end), but you can use anything.

    You can use canned chickpeas or cook your own from dried. You can cook them in big batches and freeze - the slow cooker or pressure cooker are good for this.
  • AnnPT77
    AnnPT77 Posts: 34,163 Member
    amusedmonkey wrote: »
    AnnPT77 wrote: »
    amusedmonkey wrote: »
    shadowweaver06 wrote: »
    Moros y cristianos are always good in a pinch - I'm sure there's vegetarian versions. :) also pretty much anything involving lentils and potatoes.

    Speaking of lentils: red lentil pasta sauce is one of my favorite pasta sauces, meatless or otherwise. It's the definition of comfort food to me.

    Side chat - sorry, OP: What else is in red lentil pasta sauce? Sounds yum!

    It's just like regular tomato pasta sauce with all the usual fixings (tomatoes, onions, garlic, olive oil, italian herbs...etc), except with lentils and ground dried mushrooms. The only difference is that I sautee grated carrots and sometimes thin matchsticks of red bell pepper with the onions for sweetness because I don't like the taste of table sugar in my sauce. You could blend the lentils with some of the sauce and add them back (I like a bit of chunkiness to my sauce so I don't blend the whole thing when I feel like blending the lentils) or just add them whole. Sometimes I add a touch of parmesan, other times I don't. The lentils and mushrooms give this hearty texture and rich umami flavor to the sauce and it feels "comforting".

    @amusedmonkey, I tried a riff on this tonight (even though it's seriously too hot for such a thing here, especially in a house without AC ;) ).

    Since I'm not a big pasta eater, it was perhaps more like a stew with pasta in it or a goulash variant - lots of thick sauce and a little pasta.

    Regardless of what category it belonged in, it was rich and delicious - very umami, as you say.

    Thanks for the great tip! This will definitely be repeated.
  • 76Crane76
    76Crane76 Posts: 133 Member
    Eggplant with taboule

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