Vegetarian Recipes That Don't Feel Vegetarian?
Alright, I want to eat less meat, but a lot of the time I make a vegetarian recipe, it feels like it should be a side dish :(
There's a lot of meatless meals that I enjoy, but I want to add more to my recipe book.
There's no allergies to worry about, however, there are some limitations. Namely my husband & I are living in a camper van, so we don't have an oven. Actually, it'd be easier to list the things we DO have for cooking
3 burner propane stove
yup, that's it (we don't have electricity in the back unless we get shore power, which we don't have access to, so no crockpots/microwaves/toaster ovens/etc)
& it's also getting to be winter here in Ontario, so no solar ovens (I appreciate these suggestions, I just don't know how helpful they'd be right now, as I know a lot about the options that are available)
If that's not difficult enough, I also am not a big fan of lentils (I don't like the texture - if anyone who has similar issues has found a recipe that I wouldn't notice the texture, please let me know!)
& to make up for me being such a pain, here's one of my favourite vegetarian recipes
Leek Soup With Parmesan Potato Dumplings
Serves 6
2 tbs butter
1 onion, coarsely chopped
2 cloves garlic, quartered
3 leeks, thinly sliced
2 turnips, coarsely chopped
3 cups vegetable broth
6 cups water
1/2 cup cream
1 tbs finely chopped chives
Dumplings
2 potatoes, coarsely chopped
1 tbs butter
2 tbs sour cream
1/4 cup parmesan cheese
2 tbs finely chopped chives
1 cup flour
1 tsp baking powder
1 egg, lightly beaten
1 Melt butter in a large saucepan; cook onion, garlic, & leek, stirring, until leek softens
2 Add turnip, broth, & water & bring to a boil; simmer, covered, for 25 minutes
3 Blend soup until smooth
4 Return soup to same pan; stir over heat until hot.
5 Boil potato until tender. Combine all dumpling ingredients & drop rounded tablespoons of dumpling mixture into soup; simmer, uncovered, about 10 minutes, or until dumplings aer cooked through, stirring occasionally to turn dumplings. Stir in cream & chives & serve
There's a lot of meatless meals that I enjoy, but I want to add more to my recipe book.
There's no allergies to worry about, however, there are some limitations. Namely my husband & I are living in a camper van, so we don't have an oven. Actually, it'd be easier to list the things we DO have for cooking
3 burner propane stove
yup, that's it (we don't have electricity in the back unless we get shore power, which we don't have access to, so no crockpots/microwaves/toaster ovens/etc)
& it's also getting to be winter here in Ontario, so no solar ovens (I appreciate these suggestions, I just don't know how helpful they'd be right now, as I know a lot about the options that are available)
If that's not difficult enough, I also am not a big fan of lentils (I don't like the texture - if anyone who has similar issues has found a recipe that I wouldn't notice the texture, please let me know!)
& to make up for me being such a pain, here's one of my favourite vegetarian recipes
Leek Soup With Parmesan Potato Dumplings
Serves 6
2 tbs butter
1 onion, coarsely chopped
2 cloves garlic, quartered
3 leeks, thinly sliced
2 turnips, coarsely chopped
3 cups vegetable broth
6 cups water
1/2 cup cream
1 tbs finely chopped chives
Dumplings
2 potatoes, coarsely chopped
1 tbs butter
2 tbs sour cream
1/4 cup parmesan cheese
2 tbs finely chopped chives
1 cup flour
1 tsp baking powder
1 egg, lightly beaten
1 Melt butter in a large saucepan; cook onion, garlic, & leek, stirring, until leek softens
2 Add turnip, broth, & water & bring to a boil; simmer, covered, for 25 minutes
3 Blend soup until smooth
4 Return soup to same pan; stir over heat until hot.
5 Boil potato until tender. Combine all dumpling ingredients & drop rounded tablespoons of dumpling mixture into soup; simmer, uncovered, about 10 minutes, or until dumplings aer cooked through, stirring occasionally to turn dumplings. Stir in cream & chives & serve