Meat Free Diets

I'm an ovo-lacto vegetarian. Have been for 28 years.

The Vegetarian Times website has a lot of recipes online. So does The Spruce Eats. Or Google Isa Chandra Moskowitz.

For a number of years, I've been working my way through the 1,000 Vegan Recipes cookbook. Not that I won't repeat a recipe or flip around, but every week, when I'm planning out what to cook on Thursdays (my major cooking day), I know that one thing I'm making is whatever's "next". This week, it's kabocha squash stuffed with brown rice, black beans, and mango.

My diary is open; if you see a dish in there you'd like, drop me a PM. (I think you might need to send a friend request first; sometimes the site won't let you see messages from non-friends).

I’m not vegetarian, but I’ve been reducing my meat consumption by a lot. What helped me more than specific recipes was knowing what a balanced meat-free diet looks like. I had trouble getting enough protein without meat and enough fiber in general. I solved that by increasing my consumption of pulses (only one portion a day; too much too soon causes major gas) and *cooked* vegetables. Cheese and nuts are good sources of protein, but you have to limit how much you eat because they are high in fat and calories. The pulses need to be combined with grains to create complete proteins (not at the same meal necessarily; the same day is good enough). If you choose whole grains, you are less likely to overeat them, plus you get fiber, which slows how quickly your body absorbs the carbohydrates.

Pinterest

Pasta with white beans and a leafy green (I usually use spinach or kale) is one of my fav combos. I also use parmesan cheese, but I'm not sure if cheese is out for you.

Sure thing, @SaraKim17 and @RCPV

I got the pumpkin mac n' cheese recipe from Minimalist Baker, but I'm posting it here since I shortened the cook time a lot.

Pumpkin Mac n' Cheese

Ingredients
1 can pumpkin
1 Tbsp oil
1 Tbsp minced garlic
2 Tbsp cornstarch
1.25 cups milk (I used almond)
0.5 tsp salt
2 Tbsp ground sage
4 Tbsp nutritional yeast
3 Tbsp parmesan cheese
.25 tsp allspice
.25 tsp red pepper flakes
10 ounces noodles

Directions
Boil noodles according to directions. Heat oil over medium heat and saute garlic. Add pumpkin, milk, and cornstarch, stirring until combined. Add seasonings and stir constantly, until thickened, 3-5 minutes. To serve, add cooked pasta and toss to combine.

*For protein, I like to add great northern beans or green peas, which you can add when you add the spices.

I don't alter the chickpea+avocado sandwich, except to occasionally add celery, and the link is here: https://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/#wprm-recipe-container-41806

@LenGray, Thank you so much! Just copied the mac n cheese to my recipe file.

SaraKim17 wrote: »

@LenGray, thank you! 💕

Thanks from me too!
Can that be turned vegan by subbing the parmesan or leaving it out entirely?

LenGray wrote: »

Hullo! I've been a vegetarian for a little over a year now and love it I'm ovo-lacto, but I eat a lot of vegan and plant-based dishes.

I tend to have a lot of 'hands-off' cooking, like soups, stews, and simple grain bowls. Lately, I've been really into pumpkin mac n'cheese, which takes 15~ish minutes (a huge bonus since I get home late) and is comforting goodness with all the cold weather. I also have been really enjoying chickpea+avocado salad sandwiches with broth-based bean soups recently.

Kripalu Cookbook has a much more labor intensive version of vegan mac and cheese. My mom grows butternut squash, so I usually make this every fall. It would be easier with pre-peeled and chopped squash. I tried it once with frozen squash and didn't care for it.

I use ACV instead of the umeboshi vinegar but do not sub the miso or tahini. It doesn't taste like much going into the oven, but when it is done baking it was worth the effort.

https://kripalu.org/resources/kripalu-recipe-squash-roni

I just started shifting to a pescatarian diet due to health reasons. I still eat eggs and fish, but it’s low fat focused. It really does force you to be creative in the kitchen. Pinterest has become a great tool for me!

SaraKim17 wrote: »

I like the old Moosewood cookbooks. Also, an old cookbook called The Electric Vegetarian. There are also a few slow cooker vegetarian cookbooks, which may be helpful.

If you like Indian food, there are lots of vegetarian options.

I've been a vegetarian for 44 years, but healthy eating was not a priority for me (unfortunately).

Yes, the first Moosewood cookbook is a classic! I use their Bean Salad recipe as a base for the bean salad I bring to summer potlucks every year and adapt their Best Ever Pea Soup recipe into my own Best Ever Pea Soup.

I like the Apple Crisp too, and don't think I tweak that one nearly as much if at all.

My library system carries the original Moosewood Cookbook and several others by that author.

I’m not strictly vegetarian but I’m delving into the pescatarian aspect. I don’t eat meat typically anyway. But I just picked up two books one is vegan keto, one is vegetarian keto. Got some great recipes I’m wanting to try. My husband is vegetarian has been for 28 years. So I cook a lot of vegetarian meals anyway. Our favorite is dorito salad made with veggie crumbles, avacado and cheese!

ReenieHJ wrote: »

Thanks from me too!
Can that be turned vegan by subbing the parmesan or leaving it out entirely?

@ReenieHJ I think the original recipe called for vegan parmesan. If you don't have access (I know nowhere around here carries it) I'd probably just sub with nutritional yeast, or leave it out entirely.