Working on new vegetarian winter menus

[Parrothead]

My life goes much easier with a menu prepared. It is too easy to fall to the lure of fast food without a menu. Either that or frozen pizza. :glare: I've done a 16 day rotating breakfast menu and a 30 day lunch menu. I plan on using them throughout the winter. I'd like a 60 day menu for dinner/supper. I have 28 days already filled. What is there is the main course. Most likely there will be some side dish or salad with each.

1. Potato soup and grilled cheese

2. Veggie soup

3. Chili

4. Spaghetti

5. Lasagna

6. Baked Ziti

7. Enchiladas

8. Taco salad

9. Curry vegetable soup

10. Pizza

11. Beans and rice

12. Minestrone

13. Lentils

14. Stir-fry veggies over pasta

15. Linguini with asparagus pesto

16. Corn chowder

17. Mushroom and barely soup

18. Slow cooked winter veggies

19. Portobello burgers and fries

20. Veggie stew

21. Mushroom Risotto

22. Mac and cheese

23. Spinach quiche

24. Stuffed winter squash

25. Stuffed shells

26. Colconnon

27. Stuffed baked potatoes

28. Baked sweet potatoes

If anyone has any ideas for vegetarian meals that can be done quickly by a busy mom (shuffling dd to at least one after school activity each weekday) or popped into the crock pot, please post them.

 

(That is not the final order of things. I'll get stuff mixed better so we don't have soup 3 days in a row.)

 

TIA!

[Lady Marmalade]

That's a great idea to have a list to rotate menus with. I should think about doing that to get my kids more involved in meal planning!

 

Here are a few that popped into mind as I looked at your list, I linked them if I have recipes online for them:

 

Baked potatoes with assorted toppings (not sure if that's the same as your stuffed baked potatoes)

Omelets (great for using leftovers as fillings)

Black Bean and Pumpkin Chili

Bean Burgers

Polenta with Green Chilies and Cheese

Chickpea and Spinach Curry

[Dynamite5]

Check out Spicy Black Bean Cakes at Allrecipes.com

YUM!!

[Parrothead]

Check out Spicy Black Bean Cakes at Allrecipes.com

YUM!!

Oh, I never thought of having them as cakes. Sort of like Salisbury steaks veggie style. Cool!

[Lara in Colo]

http://allrecipes.com/recipe/vegan-mexican-stew/detail.aspx

 

I replace the hominy with a bag of corn/onion/pablano/black bean mix

I also serve with a dollop of Sour cream

 

http://allrecipes.com/recipe/vegan-red-lentil-soup/detail.aspx

 

This is yummy and easy, I double the coconut milk and and add yams

can't find fenugreek seeds so I never used them

 

 

Lara

[Annie G]

My crew likes breakfast for dinner sometimes, even in winter. Grits and eggs, omelets, pancakes or waffles,french toast, hash browns and eggs. They like all of these and cut fruit rounds out the meal.

[Onceuponatime]

*Cream of veggie soup- I usually put in broccoli, carrots, peas, corn, potatoes, and onions

*Pasta alfredo with a veggie or two, mushrooms and peas are good.

*Eggplant parmesan

*A veggie shepherd's pie or pot pie

[Wabi Sabi]

This is one of our favorite fall/winter soups and it can easily be made vegetarian by swapping out the beef stock for vegetable stock:

 

http://www.marthastewart.com/314687/squash-and-white-bean-soup

[Parrothead]

I've added these:

1. Black bean burgers and fires

2. Black bean patties with gravy, mashed potatoes and veg

3. Black bean and pumpkin chili

4. Broccoli Alfredo with mushrooms and peas

5. Stuffed cabbage

6. Wild mushroom and spinach lasagna with Alfredo sauce (see bookmark)

7. Bean burritos

[cjzimmer1]

My life goes much easier with a menu prepared. It is too easy to fall to the lure of fast food without a menu. Either that or frozen pizza. :glare: I've done a 16 day rotating breakfast menu and a 30 day lunch menu. I plan on using them throughout the winter. I'd like a 60 day menu for dinner/supper. I have 28 days already filled. What is there is the main course. Most likely there will be some side dish or salad with each.

1. Potato soup and grilled cheese

2. Veggie soup

3. Chili

4. Spaghetti

5. Lasagna

6. Baked Ziti

7. Enchiladas

8. Taco salad

9. Curry vegetable soup

10. Pizza

11. Beans and rice

12. Minestrone

13. Lentils

14. Stir-fry veggies over pasta

15. Linguini with asparagus pesto

16. Corn chowder

17. Mushroom and barely soup

18. Slow cooked winter veggies

19. Portobello burgers and fries

20. Veggie stew

21. Mushroom Risotto

22. Mac and cheese

23. Spinach quiche

24. Stuffed winter squash

25. Stuffed shells

26. Colconnon

27. Stuffed baked potatoes

28. Baked sweet potatoes

If anyone has any ideas for vegetarian meals that can be done quickly by a busy mom (shuffling dd to at least one after school activity each weekday) or popped into the crock pot, please post them.

 

(That is not the final order of things. I'll get stuff mixed better so we don't have soup 3 days in a row.)

 

TIA!

 

I see beans and rice and I'm assuming it's pinto beans a rice, maybe with a mexican flare. What about black beans with a cuban flavor or cajun flavor.

 

Black Beans and Quinoa (sorry I don't know how to make the nice pretty links)

 

http://allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx?event8=1&prop24=SR_Title&e11=black%20beans%20and%20quinoa&e8=Quick%20Search&event10=1&e7=Home%20Page

 

I was going to suggest an alfredo sauce over pasta (but I see someone beat me to that idea).

 

Spinach stuffed manicotti

 

Lentil soup (I'm particularly fond of red lentil soup)

 

Honey baked lentils

 

Sloppy joes made with brown lentils instead of hamburger

[katemac]

cheese / spinach ravioli

[kalanamak]

If you are willing to spend 4 bucks:

http://www.amazon.com/Vegetarian-Cooking-Academy-California-Culinary/dp/1564260380

 

has some really wonderful winter recipes (the book is divided by seasons). The pumpkin chili verde is terrific, and I've gotten nothing but good dishes from this book.

 

Madison's V. Cooking for Everybody has many of the listings you have.

[justLisa]

I LOVE black bean and sweet potato burritos. When I was more veg I ate them all the time.

 

If you have baked sweet potatoes one night, just make up extra. Some people dice and saute them but that's too much work sometimes. Mashed after baked and mixed with black beans and seasonings is great.

[Parrothead]

I LOVE black bean and sweet potato burritos. When I was more veg I ate them all the time.

 

If you have baked sweet potatoes one night, just make up extra. Some people dice and saute them but that's too much work sometimes. Mashed after baked and mixed with black beans and seasonings is great.

Added this one to the list after the baked sweet potatoes. Thanks.

[Parrothead]

I see beans and rice and I'm assuming it's pinto beans a rice, maybe with a mexican flare. What about black beans with a cuban flavor or cajun flavor.

 

Black Beans and Quinoa (sorry I don't know how to make the nice pretty links)

 

http://allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx?event8=1&prop24=SR_Title&e11=black%20beans%20and%20quinoa&e8=Quick%20Search&event10=1&e7=Home%20Page

 

I was going to suggest an alfredo sauce over pasta (but I see someone beat me to that idea).

 

Spinach stuffed manicotti

 

Lentil soup (I'm particularly fond of red lentil soup)

 

Honey baked lentils

 

Sloppy joes made with brown lentils instead of hamburger

Around here beans and rice could mean any number of beans. Think southern food - black eyed peas, lima beans, white-acre peas, etc.

 

I can only prepare lentils every once in a while. While I love them, the others tolerate them.

[Parrothead]

If you are willing to spend 4 bucks:

http://www.amazon.com/Vegetarian-Cooking-Academy-California-Culinary/dp/1564260380

 

has some really wonderful winter recipes (the book is divided by seasons). The pumpkin chili verde is terrific, and I've gotten nothing but good dishes from this book.

 

Madison's V. Cooking for Everybody has many of the listings you have.

Thanks. ;)

[kalanamak]

Thanks. ;)

 

I found an dusty old post of mine from 15 years ago:

 

Pumpkin Chile Verde from Veg. Cooking at the Academy

12 fresh tomatillos or a 13 oz can of them

4 whole poblano chilis or two 7-oz cans of them

1 serrano chile

1 1/2 lbs. fresh pumpkin or winter squash

2 T oil

4 cloves garlic, diced

2 onions, diced

1 teas ground cumin

1 teas oregano

1 T kosher salt

8 plum toms peeled and seeded or one 28-oz can

2 C corn kernals

1 1/2 C cooked kidney beans

2 T chopped cilantro for garnish

1/4 C green pumpkin seeds for garnish

If using fresh tomatillos or chili, roast them until soft (put chilis in

plastic bag for a few minutes to ease skinning).

Puree in food processor with the serrano.

Peel and remove the seeds from the pumpkin and cut into 1 inch cubes.

In a 4 quart pot heast oil and add onions and garlic. Cook over low for

10 minutes. Add pumpkin.

Stir in above puree, and add cumin, oregano, and salt. Cook for 20-25

minutes , covered unitl pumpkin is tender.

Add the toms, corn and kidney bean. Cook for 10 minutes more.

Garnish with pumpkin seeds if desired. I never have.

 

This keeps and is better the next day! I double the recipe if I'm going to the trouble. Canned tomatillos work just fine. I do use the fresh chiles.

[Parrothead]

I added a bunch of favorite Greek recipes (can't believe I forgot those in the beginning.) I'm up to 43. So looking for 17 more.

 

Here is what I added to the list:

1. Spinach stuffed manicotti

2. Mushroom tart

3. Greek potatoes with dolmas

4. Spanikopita

5. Spanakorizo (see bookmark)

6. Oven stewed mixed veggies (Hortarika sto Fourno)

7. Patates Yinahni

Edited August 15, 2012 by Parrothead

[Parrothead]

I found an dusty old post of mine from 15 years ago:

 

Pumpkin Chile Verde from Veg. Cooking at the Academy

12 fresh tomatillos or a 13 oz can of them

4 whole poblano chilis or two 7-oz cans of them

1 serrano chile

1 1/2 lbs. fresh pumpkin or winter squash

2 T oil

4 cloves garlic, diced

2 onions, diced

1 teas ground cumin

1 teas oregano

1 T kosher salt

8 plum toms peeled and seeded or one 28-oz can

2 C corn kernals

1 1/2 C cooked kidney beans

2 T chopped cilantro for garnish

1/4 C green pumpkin seeds for garnish

If using fresh tomatillos or chili, roast them until soft (put chilis in

plastic bag for a few minutes to ease skinning).

Puree in food processor with the serrano.

Peel and remove the seeds from the pumpkin and cut into 1 inch cubes.

In a 4 quart pot heast oil and add onions and garlic. Cook over low for

10 minutes. Add pumpkin.

Stir in above puree, and add cumin, oregano, and salt. Cook for 20-25

minutes , covered unitl pumpkin is tender.

Add the toms, corn and kidney bean. Cook for 10 minutes more.

Garnish with pumpkin seeds if desired. I never have.

 

This keeps and is better the next day! I double the recipe if I'm going to the trouble. Canned tomatillos work just fine. I do use the fresh chiles.

I don't know that I'd be able to get the first 3 ingredients anywhere nearby. Will jalapeno be an adequate substitute for the chilies? What could I sub for the tomatillos?

[kalanamak]

If anyone has any ideas for vegetarian meals that can be done quickly by a busy mom (shuffling dd to at least one after school activity each weekday) or popped into the crock pot, please post them.

 

If you have the JOC, you can use her ratatoullie rec in the crock pot. I pre-saute the onions and the eggplant, and then toss in all the ingredients to the crock pot. Fabulous. Rat can be made in bulk and reused during the week.

Day one: over brown basmati rice (YUM)

Day two: thinned with tomato soup for a bisquy kind of thing

Day three, a layer of it in a casserole.

Day four: thinned with jar of marinara over pasta

Day five: last little bit put in a hardy soup.

 

Also, kigerdee:

in a ratio of 1/2 cup raw lentils cooked in its own pot

2/3 cup raw brown rice cooked in its own pot

1 large onion cut into thin slices and sauteed low and slow while the above cook in 1/4-1/3 C EVOO

Drain the beans and rice, and stir all together and serve. Very "meaty" in gusto. I season with little salt, pepper, and some fresh parsley.

This dish, with varying spellings and pronunciations and oils is eaten from Irag to Bangladesh.

[Alice]

*Homemade pizza in all it’s different variations

*Spinach and ricotta calzones

*One of our favorite winter veggie dishes is just roasted veggies. Just cut whatever you have fairly chunky and roast with olive oil drizzled over it and some herbs. Something like 350 degrees for 30-60 minutes depending on the veggies.

 

This is one of our favorite recipes. Even my very picky eater will eat seconds.

 

Spinach Gratin

(Adapated from a recipe posted on the Five in a Row message boards a few years ago)

 

Blend together:

4 eggs

3 ounces 1/3 less fat cream cheese

1/2 tsp salt

 

Add and mix well:

1 cup grated cheddar cheese

about 2 cups fresh spinach, chopped coarsely

1/4 cup chopped green onions

Salt and pepper to taste

 

Pour into 9 x9 buttered casserole dish or unbaked pie shell (both are good). Top with thin slices of fresh, ripe tomato. Sprinkle with 1/4 cup grated Parmesan cheese.

 

Bake at 450 degrees for about 20-25 minutes.

[Parrothead]

If you have the JOC, you can use her ratatoullie rec in the crock pot. I pre-saute the onions and the eggplant, and then toss in all the ingredients to the crock pot. Fabulous. Rat can be made in bulk and reused during the week.

Day one: over brown basmati rice (YUM)

Day two: thinned with tomato soup for a bisquy kind of thing

Day three, a layer of it in a casserole.

Day four: thinned with jar of marinara over pasta

Day five: last little bit put in a hardy soup.

 

Also, kigerdee:

in a ratio of 1/2 cup raw lentils cooked in its own pot

2/3 cup raw brown rice cooked in its own pot

1 large onion cut into thin slices and sauteed low and slow while the above cook in 1/4-1/3 C EVOO

Drain the beans and rice, and stir all together and serve. Very "meaty" in gusto. I season with little salt, pepper, and some fresh parsley.

This dish, with varying spellings and pronunciations and oils is eaten from Irag to Bangladesh.

That sounds so gooooood. :drool5: My people like eggplant less than they like lentils. :glare:

[Parrothead]

*Homemade pizza in all it’s different variations

*Spinach and ricotta calzones

*One of our favorite winter veggie dishes is just roasted veggies. Just cut whatever you have fairly chunky and roast with olive oil drizzled over it and some herbs. Something like 350 degrees for 30-60 minutes depending on the veggies.

 

This is one of our favorite recipes. Even my very picky eater will eat seconds.

 

Spinach Gratin

(Adapated from a recipe posted on the Five in a Row message boards a few years ago)

 

Blend together:

4 eggs

3 ounces 1/3 less fat cream cheese

1/2 tsp salt

 

Add and mix well:

1 cup grated cheddar cheese

about 2 cups fresh spinach, chopped coarsely

1/4 cup chopped green onions

Salt and pepper to taste

 

Pour into 9 x9 buttered casserole dish or unbaked pie shell (both are good). Top with thin slices of fresh, ripe tomato. Sprinkle with 1/4 cup grated Parmesan cheese.

 

Bake at 450 degrees for about 20-25 minutes.

Thanks.

 

I think I'm going to add another day of pizza. And your recipe for spinach gratin.

[kalanamak]

That sounds so gooooood. :drool5: My people like eggplant less than they like lentils. :glare:

 

I don't usually peel, but I do for company, and have had more than one person have NO idea they were eating eggplant. :)

[Sun]

I try to plan meals on consecutive nights in a way that will make prep easier. For example, I'll make mujadarra which takes lots of caramelized onions. I'll caramelize an extra couple of onions, and save the extra and use it on pizza or on a potato, caramelized onion, and parmesan tart (just spread 1/8" potato slices and caramelized onion on a piece of puff pastry or homemade crust. Sprinkle with parmesan, kosher salt, and dried thyme.)

 

If we grill vegetables, I always grill extras, and then they appear a night or two later in a grilled-veggie quiche or as a tasty filling for tacos.

 

A few other favorites:

"tamale" casserole (layer refried beans in a casserole dish. Top with sauteed peppers and onions if desired, but they're optional. Add a layer of salsa if you like. Top with a layer of sharp cheddar. Then mix up some cornbread batter and pour it over the top of the layers. You can put more cheese on top of the batter if you like. Bake until the cornbread is done all the way through.)

 

vegetarian shepherd's pie: I make a thick lentil stew and put mashed potatoes on top in a casserole dish. I bake until it's all bubbly and yummy.

 

 

[Poke Salad Annie]

* Big platter of roasted vegetables made with olive oil, fresh rosemary, thyme, sea salt, pepper, and balsamic vinegar---serve this with a pot of rice and a loaf of crusty bread

 

* Lentil burgers on whole wheat buns, with all the fixings

 

* Baked potatoes topped with steamed broccoli and sour cream and shredded cheese

 

* Quesadillas made with whole wheat tortillas, served with salsa and chips

Edited August 16, 2012 by Poke Salad Annie

[KungFuPanda]

I just had portabella mushroom pizza at wegmans. The mushroom was the crust. Definitely meal worthy :-)

[Parrothead]

Added the grilled veg, shepherd's pie and quesadillas.

[Parrothead]

I filled up all 60 slots!

 

Here are the last choices:

1. Philly ‘steak’ and cheese sandwiches

2. Bow Tie pasta with tomatoes, basil and capers

3. Potpie with biscuit topping

4. Quinoa with roasted veggies

5. Grilled mushrooms, asparagus and new potatoes

6. Stir-fry veggies and rice

7. Sloppy Joes and fries

8. Southwest black bean soup

9. Red beans and rice

I moved a few things around and may not have all 60 posted in this thread. If anyone wants them all, I'll try to have them all on the blog by tomorrow afternoon. ;)

 

Thanks for all your help.

[redsquirrel]

Do you have a pressure cooker? I think we would starve in the cold weather without that thing. Lentil soup in less than 10 mins, baby!

[kalanamak]

Do you have a pressure cooker? I think we would starve in the cold weather without that thing. Lentil soup in less than 10 mins, baby!

 

If you have a PC, I have a great recipe from Lorna Sass for black eye'd peas.

[Parrothead]

Do you have a pressure cooker? I think we would starve in the cold weather without that thing. Lentil soup in less than 10 mins, baby!

I do, but it is useless with my stove. The stove is one of the glasstop stoves that doesn't get hot enough to properly cook some things. Like I can't make candy apples because the candy never gets to the hard stage. Making pasta is a mess because I have to keep a lid on the pot and inevitably I have to walk away at the precise moment it boils over. But if I leave the lid off the water won't come to a second boil :glare: And I can't can anything.

 

I'm so looking forward to a proper gas stove when we build.

[Annie]

We like this honey, chickpea, and spinach slowcooker dish. It has sweet potato and black beans, too.

[besroma]

I make a chipotle black bean soup that freezes well.

 

I also have a vegetable curry recipe that I make in bulk and freeze, then thaw, cook and serve over brown rice.

 

Let me know if you would like either recipe!

[lynn]

One my family enjoys is orzo with marainara sauce and cheddar cheese. Easy, fast and filling. I always keep the ingredients on hand for nights I don't want to cook.

[ourjourneys]

I make a chipotle black bean soup that freezes well.

 

I also have a vegetable curry recipe that I make in bulk and freeze, then thaw, cook and serve over brown rice.

 

Let me know if you would like either recipe!

 

I would love these recipes! Thanks - they sound great!

[DusksAngel]

Enchilada Chili

1 med Onion

1 Bell Pepper

1 can Black Beans

1 can Pinto Beans

1 can Kidney Beans

1 lg can diced tomatoes

1 lg can enchilada sauce

 

Saute onion and bell pepper til soft, add remaining ingredients. Top with shredded cheese and tortilla chips.

 

Even my carnivore family members enjoy this!

[*********]

Chucki, I know you said you got 60, but just in case you have a 'meh' meal you wanna replace...

 

My dsd the vegetarian likes when I make these veggie burgers. I don't know if you already have something similar on your list, but I thought I'd post.

[Parrothead]

Chucki, I know you said you got 60, but just in case you have a 'meh' meal you wanna replace...

 

My dsd the vegetarian likes when I make these veggie burgers. I don't know if you already have something similar on your list, but I thought I'd post.

Thanks. There can always be variety within variety. ;)

[redsquirrel]

I do, but it is useless with my stove. The stove is one of the glasstop stoves that doesn't get hot enough to properly cook some things. Like I can't make candy apples because the candy never gets to the hard stage. Making pasta is a mess because I have to keep a lid on the pot and inevitably I have to walk away at the precise moment it boils over. But if I leave the lid off the water won't come to a second boil :glare: And I can't can anything.

 

I'm so looking forward to a proper gas stove when we build.

 

wow. That sounds VERY frustrating. I think I would have to replace it with a different electric stove. Is the oven also unreliable? Can you not bake? It must not be working properly. My mom has a smooth glasstop stove and she uses her pressure cooker all the time.

 

If you do ever get a proper stove, I highly recommend Lorna Sass's "Vegetarian Cooking Under Pressure." I also love her book "Short Cut Vegan" It is great food made in minutes. Some weeks that is the only cookbook I use. It uses a lot of canned food (beans, tomato, salsa etc) but it can be a life saver some days.

[CalicoKat]

Saving Dinner the Vegetarian Way

 

I like the seasonal format of this book. There are 6 weekly menus for each season.

[BeckyFL]

A few of our favorites...

Full Meal Burritos

http://www.plantoeat.com/recipes/108953

 

Roasted Red Peppers Stuffed with Kale and Rice

http://www.plantoeat.com/recipes/103379

 

and some awesome Minestrone

http://www.plantoeat.com/recipes/108943

[luvnlattes]

I absolutely love Golden Winter Soup.

[kalanamak]

I absolutely love Golden Winter Soup.

 

 

Speaking of soup, this thread has some winter recipes. My post on Tomato Potato soup is GREAT in the winter, and not spicy. I triple the recipe easily and it is good hot OR cold.

 

http://forums.welltrainedmind.com/showthread.php?t=214244