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Author Topic: Any good veggie recipes?  (Read 1419 times)
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shadow94
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« on: July 20, 2008, 09:41:11 PM »

I am having my kids bday party this coming weekend.  I have a couple friends who don't eat meat.  Unfortunately it seems most everything I make has some meat in it. I would like everyone to enjoy themselves and that includes a full belly  Grin  Any suggestions on something I could make?  Appetizers, salads, or a main dish, anything will be fine.
TIA
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minniesmom
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« Reply #1 on: July 20, 2008, 09:48:45 PM »

Veggie Pizza is always a hit! You can add any veggies you like...

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rId=9897
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Doc Stan
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« Reply #2 on: July 20, 2008, 10:31:39 PM »

Serve them some of that nasty tofu.. who knows  Doc thud
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MecheleP
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« Reply #3 on: July 20, 2008, 11:12:34 PM »

Sweet Three Bean Medley

Served hot as a vegetarian and vegan side dish or cold as a salad for a luncheon or a picnic, this three bean side is full of healthy protein and fiber and is very low in fat. Recipe courtesy of Bush's Beans.
Ingredients:
1 28 ounce can vegetarian baked beans
1 16 ounce can kidney beans, rinsed and drained
1 16 ounce can garbanzo beans (chickpeas), rinsed and drained
1 15.2 ounce can corn kernels, drained
1/2 cup pineapple juice
2 tablespoons balsamic vinegar
Pinch of cinnamon
Preparation:
Mix all ingredients including beans in large saucepan. Cook until warm, stirring occasionally. Serve as a side with your favorite grilled dish, warm or at room temperature.
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louiseb
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« Reply #4 on: July 22, 2008, 08:38:47 PM »

Depending on if they eat dairy

Waldorf Salad

Serves: 6

INGREDIENTS
4 medium sized apples, cubed
3 stalks of celery, chopped
1/3 cup walnuts, chopped
1/2 cup low fat yogurt, plain (I like almost any brand of Greek fat free yogurt)
1/3 cup raisins

DIRECTIONS
1. Combine apples, celery, raisins, and walnuts in a bowl. Stir.
2. Add yogurt and stir all ingredients together.
3. Chill to blend flavors or enjoy right away.

NUTRITION INFO
Calories: 145.2
Fat: 5.4g
Carbohydrates: 25.5g
Protein: 2.8g
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louiseb
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« Reply #5 on: July 22, 2008, 08:50:05 PM »

FIESTA MANGO SALAD
 
In a medium bowl, gently stir together:
3 large, firm but ripe mangoes, peeled, pitted and cubed;
1/2 cup of -inch-dice jicama;
1/4 cup of -inch-dice red bell pepper;
3 tablespoons fresh lime juice;
3 tablespoons brown sugar;
1 tablespoon chopped fresh cilantro leaves.
You could also add a sprinkling of cayenne, if you'd like a little chile heat.
Serve immediately.

Makes 8 servings.
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louiseb
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« Reply #6 on: July 22, 2008, 08:53:23 PM »

MIAMI-SPICED COCONUT RICE

1  (14-ounce) can fat-free, reduced-sodium chicken broth  (you can use veggie broth)
 
1  cup reduced-fat unsweetened coconut milk (see notes) 
 
  cup water 
 
2  teaspoons bottled minced ginger (see notes) 
 
2  teaspoons bottled minced garlic 
 
  teaspoon vegetable oil 
 
  teaspoon salt, or to taste 
 
1   cups long-grain white rice  (I use brown rice)
 
1  cup diced fresh mango, optional (see notes) 
 
2  tablespoons minced fresh cilantro leaves 
 
 
Pour the chicken broth, coconut milk, water, ginger, garlic, oil and salt into a medium saucepan, and bring it to a boil over high heat. Add the rice, stir, reduce the heat to low and simmer, covered, until the rice is tender, about 20 minutes.
 
While the rice cooks, dice the mango or other fruit (if using), and finely mince the cilantro leaves. Set aside. When the rice is tender, fluff it with a fork and stir in the mango chunks and cilantro. Serve at once.
 
Makes 6 servings.
 
Notes: Look for canned reduced-fat or lite coconut milk in the Asian section of the supermarket. If you can't find it, regular coconut milk works too, but omit the oil. (This is not the same as sweetened coconut milk, commonly used in mixed drinks.) You'll have about 1 cups leftover coconut milk; it's great to add to smoothies. Or you can make a second batch of rice and add cup more water to make a full cup of liquid. The leftover coconut milk keeps in an airtight container, refrigerated, for up to 3 days or frozen for up to 1 month.
Substitute 2 teaspoons grated fresh ginger, if desired.
 
Jarred mango, such as the SunFresh brand found in the produce section, is an easy alternative. Or you can substitute fresh or canned diced peaches or pineapple tidbits.
 
PER SERVING: Calories 220 (12% fat) Fat 3 g (2 g sat) No chol Sodium 269 mg Fiber 1 g Carbohydrates 43 g Protein 5 g
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louiseb
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« Reply #7 on: July 22, 2008, 08:59:17 PM »

FRESH VEGETABLE PASTA SALAD
 
Start to finish: 30 minutes
Servings: 8
 
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream (again, prefer fat free Greek yogurt)
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces whole-wheat elbow macaroni (or other small shape)
1 cup grated carrots
1 cup thinly sliced celery
1 cup cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 cup chopped scallions
 

To make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, cayenne pepper, salt and black pepper. Set aside.
Bring a large saucepan of lightly salted water to a boil. Cook pasta according to package directions, then rinse under cold water and drain thoroughly.
 
Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper and scallions, Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.
 
Nutrition information per serving: 167 calories; 40 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 29 g carbohydrate; 6 g protein; 4 g fiber; 238 mg sodium.
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KivaLuver
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« Reply #8 on: July 22, 2008, 09:01:40 PM »

These recipes are sounding good. drool
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louiseb
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« Reply #9 on: July 22, 2008, 09:04:59 PM »

That's all I've got for tonight, heading to bed. Smiley
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5dogs
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« Reply #10 on: July 22, 2008, 09:16:17 PM »

MMMMMMMMMM!!!!
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louiseb
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« Reply #11 on: July 23, 2008, 06:49:49 AM »

Tortilla Pinwheels

Serves: 4
Serving Size: 1 tortilla, cut into bite-size pieces

INGREDIENTS
4 whole wheat tortillas
1/4 cup fat free cream cheese
8-12 spinach leaves, washed and dried
1/2 cup grated carrots

DIRECTIONS
1. Let the cream cheese come to room temperature. Whip with a mixer, or by hand, to make it easier to spread.

2. Using a spatula or knife, spread about 1 tablespoon cream cheese on each tortilla, making sure to reach the edges.

3. Put several spinach leaves in the center of the tortilla and sprinkle with 2 tablespoons of carrots.

4. Roll tortilla tightly; secure with a toothpick.

5. Cut the tortilla into pinwheels by cutting it in half first, then making bite-sized slices along the tortilla until you reach the end. Lay each piece cut-side down on a serving plate.

I like to make these ahead, roll each tortilla rill in plastic wrap, and keep in fridge till ready to go. Slice before serving. You can serve with a good salsa for dipping.

NUTRITION INFO
Calories: 144.5
Fat: 3.2 g
Carbohydrates: 26.6 g
Protein: 5.2 g
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Angel-Dancer
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« Reply #12 on: July 23, 2008, 09:29:17 AM »

Here is a site that shows ways to make vege treats into funny faces and stuff...

http://docs.schoolnutrition.org/files/loveyourveggies_b.pdf
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megs
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« Reply #13 on: July 23, 2008, 06:30:11 PM »

Corn and Zucchini Salad

Cut up a zucchini really thin and thaw out a box of frozen corn.  Mix them together with salt, pepper, red wine vinegar and olive oil. 

Or you can make the green bean, onion, radish, feta cheese salad I used to make for N's b-day parties...don't know if you remember or not.

You can make me all the meat you want though, sister!   Happy Yell
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louiseb
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« Reply #14 on: September 05, 2008, 08:49:42 AM »

Another yummie veggie item that is kid friendly is Morningstar Farms frozen corn dogs.  YUM  They are only 150 calories too, I love 'em!
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