Okay, my family is game, we all want to eat healthy. Can you help me with a weeks worth of dinner meals?

Question

Not just salads! Come on you veggies out there, give me some recipes, not just links. I'm beginning to wonder what you're all eating. I want good healthy stuff, not just pre-made freezer foods. For exampe, Linda McCartney makes a Thai pasta with peanuts and mock chicken, where can I get that kind of chicken? Anyone have a recipe for a meal like that?

Answer 1

Get some squash, such as delecada or acorn. Those are my fave's. Pumpkin? No.

Chop them up (put the seeds aside for later) into chunks (2cm or so).
Keep the skin on (unless not organic)
Put them into a lasagne pan or other baking pan/dish with sides.
Throw the chunks in. Mix with extra virgin olive oil and a few squished and chopped garlic cloves
Bake it at say 350F until they are soft enough to eat.
Works well in toaster oven because closer heating elements.
Super easy, super yummy! And you can do it before starting on the rest of your meal.
Takes about 20 min or so depending on oven etc.
Put seeds in oven and toast them till brown (just put on baking sheet or whatever)
Seeds are then ready to eat. Perhaps sprinkle on top of squash.
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For the December holidays, I like:

Use a lasagne pan
Slice potatoes into chips
Layer them in pan – with chopped cashews and little rosemary sprinkled over each layer.
Once filled the pan – drizzle water (or soy milk) on top careful not to displace anything, basically enough liquid to cover bottom of pan.
Cover pan – with tin-foil or whatever works
Bake in oven at 350F or more until potatoes are cooked. Maybe 40min. to 1hr.
All liquid should be gone (or almost) at the end.
Simple, but really good.
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I also like stuffing too. I just bake it in an oven dish or bread pan etc. instead in the *** of a bird.
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We’re always eating popcorn. We drizzle flax oil on it and then sprinkle nutritional yeast and or kelp powder on it. Yummy! Sometimes I will mix the above with water in a dish and make a sauce and a few drops of (bragg or tamari) soy sauce then splash and mix into popcorn
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We stir-fry just about everything. It's so easy to use a wok. We make quick soups and everything with it. We use olive oil and water, but you can just use water, throw in your veggies into hot pan, put on lid, add tiny bit of water down side, woosh, steamed in minutes. The wok is our major cooking utensil and since it’s designed for quick and easy vegetable dishes, perfect for vegans too. I only use flat pans for pancakes and flat breads. Doesn’t make sense to me. With the wok, a flick of the wrist and I’m mixing the contents without a spatula and no splashing over the sides as happens with low edged flat pans. I put a heaping pile of vegetables from the garden in the wok, and soon it shrinks and is ready. Would never work with a flat pan, I’ve tried. Well, you didn’t ask about pans, but I think that since I got a wok, meals are very quick and always delicious and different, I just choose different vegetables each time and that makes a different meal each meal. Squash and kale one meal, peas turnips and bok-choy the next, carrot swiss chard and tofu. You don’t have to change the recipe/procedure for a new meal, just the ingredients. For soups and stews we use a Japanese thermos pot. Boil, then stick in thermos. Super easy.
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Walnut Roast (loaf/stuffing)
1.5C water
1/3 C onion chopped
3.5 C bread crumbs (I just use toast chunks)
1 C w.w. flour
2.1/3 stp. salt
1.5 C soy milk (water works)
2.1/3 C minced nuts (walnuts best, or cashews mixed)
Mix all till firm. Put in oiled baking dish at 325-350 till firm.
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Lentil roast (loaf)

2C cooked lentils (red cook fastest)
1C chopped walnuts
salt if you want
3T olive oil
1C bread crumbs
1 med. onion chopped
1/2 T dried basil
Water as needed
saute onion till soft. remove from heat. add lentils and mash. then add remaining ing. mix well. put in casserole dish bake at 350 for aobut 40 min. Can use 1/2 C sunflower seeds instead of walnuts if you want.

Answer 2

Mock chicken can be found at health food stores such as

Whole Foods - its a supermarket
Wild Oats-its a supermarket

Vegentarian "Chicken" Salad

INGREDIENTS:

* 1 carrot
* 1 celery stalk
* 1 green onion, finely sliced
* 1 tbsp relish
* 1/4 tsp dill
* 1/4 cup mayonnaise (use vegan mayonnaise for a vegan version)
* approx 6 oz mock chicken or 10-12 mock chicken deli slices

PREPARATION:
Using a food processor or a grater, finely dice the carrot and celery.

Slice mock chicken into aproximately 1 cm square pieces.

Combine all ingredients in a large bowl until well mixed.

Serve over lettuce or on bread for a vegetarian "chicken" salad sandwich.


and

Southern Fried Vegetarian "Chicken"

INGREDIENTS:

* 1 tsp salt or seasoned salt
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp black pepper
* dash cayenne (optional)
* 1 1/2 cups flour
* 1/4 cup nutritional yeast (optional)
* 1/4 cup prepared mustard
* 2 tbsp baking powder
* 1/2 cup water
* 1 lb seitan or other chicken substitute, cut into 1-2" square pieces
* oil for frying

PREPARATION:
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast.

In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.

Add baking powder to the flour mixture and combine well.

Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.

Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup or barbeque sauce and enjoy!

Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Soup is a wonderful way to have a filling meal that is healthy too. Make sure that it's broth-based and full of veggies! That and a yummy salad and bread! Perfect!

Answer 5

Yep! Go to this website. It's done by a Registered Dietitian... she even has recipes and printable shopping lists! Can't get much easier and healthier than this!

http://www.uclick.com/client/adv/mu/

Answer 6

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are bitter. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

One of my favorite things to make that everyone usually likes is baking a squash and puttng cous cous and cranberries in the middle. Of coarse, you might want to add your favorite spices and add raisins or dates or whatever to the cous cous, but that is a simple and yummy one.

Answer 8

There are lots of recipe ideas here : http://www.recipesforvegans.co.uk

Answer 9

Here ya go!

Pasta with Roasted Butternut Squash and Shallots, roasted asparagus and french bread (serves 4)

The Plan:
1. Preheat oven to 475 degrees, and bring water for pasta to a boil

2. Prepare squash and shallots

3. While squash and shallots bake:
• Prepare asparagus
• Cook pasta

4. Place asparagus in oven during last 10 minutes of squash and shallots' cooking time

For the Pasta dish:

3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) grated fresh Parmesan cheese
.
Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.

Roasted asparagus: Combine 1 pound trimmed asparagus spears, 1 teaspoon bottled minced garlic, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet, tossing to coat. Bake at 475 degrees for 10 minutes or until crisp-tender, turning once.

Creamy Spinach-Mushroom Skillet Enchiladas, corn and black bean salad and baked tortilla chips and salsa (serves 4)

The Plan:
1. Prepare enchilada ingredients.

2. While mushrooms cook, heat salsa for enchiladas.

3. While enchiladas broil, prepare salad.

For the Enchiladas:

2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 (16-ounce) bottle green salsa, divided
8 (6-inch) corn tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Preheat broiler.
Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside.

Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.

Corn and black bean salad: Combine 1 (15-ounce) can black beans, rinsed and drained; 1 (7-ounce) can whole-kernel corn with sweet peppers, drained; 1/4 cup cider vinegar; 1 tablespoon sugar; and 1/4 teaspoon cumin. Serve at room temperature.

Both of these menus came from http://www.cookinglight.com . They have a variety of vegetarian recipes and menus on their site and I use it frequently for inspiration. All of their recipes include nutritional information and most are easily scaled up to feed larger groups of people or those with larger appetites.

If I can find Linda McCartney's recipe, I'll edit this post and add it for you.

~Morg~

Answer 10

fish chicken