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greenhazel96
need vegitarian non dairy recipies.
January 17, 2013 at 3:27 AM
Please and thank you

Replies

  • SweetLuci
    January 17, 2013 at 10:12 AM

     This is very meaty tasting.

     

    Mushroom Ragu

    2 cups onion, diced
    2 cups bell pepper, diced
    2 T. olive oil
    2 T. garlic, minced
    1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced
    1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced
    1 - 28 oz. can crushed tomatoes
    1 bay leaf
    1/2 t. salt
    1/4 t. freshly ground black pepper
    1/4 t. crushed red pepper flakes
    1/4 cup freshly chopped basil
    1/4 cup freshly chopped parsley

    In a large saucepan, saute the onion and bell pepper in olive oil for 3 minutes to soften. Add the garlic and saute an additional 2 minutes. Add both types of mushrooms and saute for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the basil and parsley and simmer an additional 5 minutes. Taste and add additional salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main dishes.

  • SweetLuci
    January 17, 2013 at 10:13 AM

     Leave off the cheese

     

    Sauteed Portobello Mushrooms

    3 Tablespoons olive oil

    1 Tablespoon minced shallots

    2 portobello mushroom caps, sliced

    salt and black pepper to taste

    freshly grated Parmesan

    freshly grated Asiago cheese

    Heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Stir in shallots and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened. Add additional olive oil as needed. Turn the heat off and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

  • SweetLuci
    January 17, 2013 at 10:17 AM


    Gusteau’s Ratatouille

    Ingredients:

    1large eggplant, cubed

    1/4 to 1/3 cup olive oil

    1 onion, thinly sliced

    1 chopped pepper (red or green)

    2 to 4 crushed garlic cloves

    4 small zucchini, chopped

    4 tomatoes, chopped

    Salt and pepper to taste

    1/3 cup chopped fresh basil

    Salt the eggplant, drain in a colander for 1 hour, and pat dry. Heat half of the oil in a large saucepan and briefly saute the eggplant until brown, then add the onion and pepper. Next, add the garlic, zucchini, and tomatoes. Cook until a soft stew has formed, about 15 to 30 minutes.

    Serve over rice in a bowl or on a plate

    Add the salt, pepper, and basil and serve. You can freeze leftovers.


     

  • SweetLuci
    January 17, 2013 at 10:21 AM

     Egg dishes would be good. What are you eating now?

  • greenhazel96
    January 17, 2013 at 4:07 PM
    Quoting SweetLuci:

     Egg dishes would be good. What are you eating now?


    im eating nuts, soy beans, veggi patch meat balls, beans and eggs
  • edelweiss23
    January 17, 2013 at 4:09 PM
    If you want, Messege me.
    I have tons of recipes
  • Kimberly954
    January 17, 2013 at 5:43 PM

    I am going non-dairy as well. I could do that easily when I could use soy milk as a sub but because i am doing it for breastfeeding, i dont want to do soy.

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