What's a good meal I can make for dinner that has no meat?

Answer 1

The pad Thai sounds good.

Here's one I tried recently that went into my permanent file:

Acorn Squash Soup

2 small acorn squash, halved, peeled, seeded and cut into 2-inch chunks
1 Onion-diced
2 Parsnips-diced
2 Celery stalks-diced
4 cups clear vegetable broth
2 teaspoons butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 cup milk
2-3 teaspoons salt
1/2-1 teaspoon white pepper

In a medium saucepan bring the squash, vegetables and stock to a boil. Lower the heat and simmer, covered, for 15 minutes. Strain the soup and reserve the liquid. In a food processor, puree’ the solids with 1 cup of the reserved liquid.
In a medium saucepan, warm the butter over low heat. Stir in the spices and cook for 2 minutes.
Stir in the puree’ and 1 cup of the reserved cooking liquid. Bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the milk, salt and pepper. If you prefer your soup thinner, add more of the reserved liquid.
For the croutons:
Preheat oven to 300 degrees
4 Slices of stale bread-cubed
1/2 stick of butter-melted
1/4 teaspoon cinnamon
Pinch of salt and white pepper

Combine all four ingredients in a bowl and toss until butter is absorbed and spices completely coat. Place on cookie sheet and bake for 25 minutes tossing often to ensure proper browning and crispiness. Divide soup into 4 bowls and top with warm croutons.

Answer 2

Stuffed seashells, get the pasta shells on the pasta aisle of the grocery store.

Next, put extra firm tofu in a ziploc bag and add a small amount of oilve oil, Italian seasonings, and some well drained chopped spinach {you can add your own favs like black olives, chopped toms,chopped mushrooms, grated parmesan/ ramano} close the bag, squeezing out the excess air and mash the ingredients together.

Fill the shells with that mix & add sauce if you wish, bake on an oiled cookie sheet for about an hour at 350, covered with foil then you can top with mozzarella & broil til brown.

Make Wally Burgers: the ingredients don't sound great but these are so good kids ask for seconds.

Put around 1 cup whole wheat flour, a handful of toasted wheat germ, a cup of chopped walnuts, a 16 oz can of beats, well drained & mashed up, one egg beaten, you can also add a little chopped onion, a little tomatoe paste, salt & pepper.....mix all ingredients and if still a little too dry to hold together in a pattie form then add milk just a little at a time.

Form into patties and cook on an oiled skillet or anyway you like burgers cooked and serve on a bun or roll with cole slaw or tomatoes & lettuce on top..or cheese!

Answer 3

vegan chilli


Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1 teaspoon cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired


Directions:

Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.

Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, corn, beans and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

Answer 4

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BANANA-YOGURT AMBROSIA
4 to 6 servings

Young children often balk at dishes in which ingredients are "touching." However, I served this often when my sons were younger and had friends visiting. I found that if kids decide for themselves what’s touching what, they don’t seem to mind a mixed dish. In fact, most kids loved creating patterns in their yogurt with the other items, and often asked for seconds.
1 to 2 medium bananas, sliced
1 cup (about half of one 16-ounce can) unsweetened pineapple tidbits, drained
1 large pear, peeled and diced
1/2 cup small seedless grapes
1/2 cup dark or golden raisins or dried cranberries)
1/4 cup semi-sweet chocolate chips, optional
1 cup granola, optional
2 to 3 cups vanilla soy yogurt
Place all the ingredients except the yogurt into separate, small bowls.

Divide the yogurt among 4 to 6 individual serving bowls. Let everyone take a little of whichever ingredients they'd like to dress up their ambrosia.

*pasta!
*spaghetti!
*veggie burgers
* also triscut biscut recipes on backs of boxes.
*salad
*got TOFU?!

.

Answer 5

Basil and Mint Pesto

2 cloves garlic (I use 1 teaspoon minced garlic from the bottle)
3 tablespoons raw pine nuts
¼ teaspoon salt
2 cups loosely packed basil leaves
1 cup loosely packed mint leaves (you can use basil or parsley if you like)
½ cup olive oil
½ cup freshly grated Parmigiano-Reggiano

In the blender, add everything but the cheese. Put the lid on and put the blender on HIGH. In a minute, everything should be ground up (you may need to use a chopstick to shove the basil and mint to the bottom of the blender so it can be ground up by the blades). Stop the blender, add the cheese, replace the lid, and put the blender back on HIGH. After a minute, stop the blender and check the pesto.

Corn Bread, Muffins, or Sticks

Preheat oven at 425°F
Have all the ingredients at about 70°F (room temperature)
Grease the pan with butter and put it into the oven until it is sizzling hot.
Sift together:
¾ cup sifted all-purpose flour
2 ½ teaspoon double-acting baking powder
1-2 tablespoons sugar
¾ teaspoon salt
Add:
1 ¼ yellow or white stone-ground cornmeal
Beat in a separate bowl:
1 egg
Beat into it:
2-3 tablespoons melted butter
1 cup milk

Combined all of the ingredients with a few rapid strokes. Pour the batter into the hot pan. Bake corn bread sticks for fifteen minutes and corn bread or muffins for 20-25 minutes. For skillet cornbread, pour the batter into a 10-inch skillet. Cover the skillet with foil and bake for a half hour.

American Potato Salad

I have never made this recipe myself, but I have tasted it.

4lbs all-purpose potatoes
1/3 cup red wine vinegar
1 tablespoon sugar
½ cup finely chopped onion
1 ½ teaspoons salt
Freshly ground pepper (you can use pre-ground black pepper)
1 cup diced celery
1 cup diced green pepper (another color of bell pepper would work)
1 tablespoon celery seeds
1 ½ cup mayonnaise
2 hard-boiled eggs, sliced (you can omit these)
1/8 teaspoon hot paprika

In a large pot or stockpot cover the potatoes with a generous amount of salted cold water. Bring to a boil, cover, and cook for 40 minutes, or until tender. Drain and peel the hot potatoes (put on a thick kitchen mitten to avoid burning your fingers) and cut into 1-inch cubes. You should have 10 cups of potatoes. Pour the vinegar mixed with the sugar over the hot potatoes, add the onion and season with salt and freshly ground pepper. Set aside for 1 hour. Toss the celery, green pepper, and celery seeds into the potatoes with your hands. Mix in the mayonnaise. Taste and correct the seasonings. Decorate the top with the eggs and sprinkle with paprika.

Rosemary Roasted Walla Walla Sweet Onions in Balsamic Vinegar

Preheat the oven at 350°F
4 medium Walla Walla Sweet onions, unpeeled
Olive Oil
Coarse salt (you may want to use ground up salt since coarse salt is harder on themouth) and ground pepper to taste
2 tablespoons fresh rosemary or 1 teaspoon dried
¼ Balsamic vinegar

Coat the unpeeled onions (you can take the first layer off because there is often dirt under the dirt layer and cut out bad spots) generously with olive oil. Season the onions with salt, pepper, and rosemary. Place the onions in a roasting pan just large enough to hold them. Roast the onions for 1 hour. Remove the onions and let them cool off. Cut the onions through the root end and put them onto a platter. Deglaze the pan with the Balsamic vinegar. Put the pan on the stove on MEDIUM. Scrape the juices off the bottom of the pan and cook until the liquid is dark brown and syrupy. Spoon the liquid over the onions. Serve warm or at room temperature.

Spinach and Rice (Spanakorizo)

In a saucepan, stirring occasionally, for 15 minutes sauté:
1 cup uncooked rice
1 chopped medium onion
1/3 cup olive oil
Add:
2 cups boiling water
1 tablespoon of tomato paste or one tomato either fresh or frozen (you may need to break it up a little)
1 ½ teaspoons of salt
Simmer for 10 minutes
Wash and cut lengthwise into ½ inch lengths:
1 lb of fresh spinach or chard
Add to rice mixture and mix thoroughly. Cover and simmer, stirring occasionally, for 15 minutes.

Answer 6

Vegetable stew.

Answer 7

I love pad thai:
http://www.sunrise-soya.com/?p2=page2.jsp&page2=181

Answer 8

eggplant parmesan, bean chili, bean loaf
http://www.veganlunchbox.com/loaf_studio.html
ethnic foods, tofu stirfry, vegetable sushi, vegetable curry, falafels, rice and beans (you can try adding coconut milk for more favor)
http://veganlunchbox.blogspot.com
http://thelazyvegetarian.blogspot.com/
http://food.pinkhairedgirl.com/

Answer 9

vegetable curry with fried rice and/or noodles

Answer 10

There is no good meal without meat...