Forums: January 2011 Kickstart Forum: Enticing recipes for meat-eating spouse?
Created on: 01/05/11 01:36 PM Views: 775 Replies: 2
idealady Joined: 01/04/11 Location: Massachusetts Posts: 27	Enticing recipes for meat-eating spouse? Posted Wednesday, January 5, 2011 at 1:36 PM A newbie to vegan eating and long-time married to a man who loves meat, fish, eggs, and dairy/esp cheeses, I would love to cook a few irresistible vegan meals that we can share. He is very skeptical of vegan eating. Since Aug 2009, I lost 11-12 pounds; am now 157-159 lbs. My current goal is within sight: 147-150 lbs. My motivation to join this vegan kickstart, along with increased exercise comes from my internist's warning re: prediabetes, at recent physical, and a genetic predisposition toward diabetes from both sides of the family. It is so important to get moving that I do not obsess about the speed, type of exercise, or company (solo, gym class, with friend). Two serious allergies/intolerances affect my meal preparation. I am extremely allergic to tree nuts (anaphylaxis) and very lactose intolerant. Thank you for any insights!
	Quote | Send PM | Link | Top | Bottom
Bugsmom Joined: 09/13/10 Posts: 2068	RE: Enticing recipes for meat-eating spouse? Posted Wednesday, January 5, 2011 at 3:46 PM Start with things that are already familiar as 'non meat' type things - use the cheezy sauce recipe over in another thread (nutritional yeast I think is the one) but leave out the red peppers. Then cook up some veggies and pasta and make a pasta alfredo. If you call it "pasta primavera alfredo" that's sauce, pasta, and veggies - even in restaurants there's no meat in that. Stir fries are another place where you can do serious veggies and rice and meat isn't required (throw in some cashews right at the end of cooking for some texture). Find a good "patty" recipe or check out store bought 'burger patty' substitutes (we prefer the Veganomicon black bean patty recipe - it crisps slightly on the outside just like grilled burgers). Note: always serve veggie patties of whatever type on a sturdy bread. White burger buns are too mushy. Rye, pumpernickel, bagels, sour dough, that sort of thing is a must. Another useful ingredient is portabella mushrooms. Chopped up and used in chili, they absorb all those good spice flavors and have a texture very similar to the chili grind of ground meat. Or, use cooked and crumbled black bean patties (or commercial crumbles) in chili. --Deb R
	Quote | Send PM | Link | Top | Bottom
jmyers1050 Joined: 12/31/09 Location: Arizona Posts: 43	RE: Enticing recipes for meat-eating spouse? Posted Friday, January 7, 2011 at 10:16 PM Here's one from fatfreevegan.com that everyone including meateaters love when I take it to potlucks: Mexican Lasagna (or Enchilada Casserole) 1/2 large green bell pepper, chopped 1/2 large red bell pepper, chopped 1 jalapeño pepper, seeded, finely chopped 2 cloves garlic, minced 1 large onion, chopped 15 corn tortillas 3 cups (28 ounces) fatfree vegetarian refried beans (I use 1 can spicy, 1 can regular) 2 medium tomatoes, diced 2 tsp. chili powder, divided 2 tsp. cumin, divided 3 cups black beans (two 15 oz. cans), rinsed and drained 1 cup salsa 1 1/2 C. mild red enchilada sauce 2 C. frozen corn, optional 1 small can sliced black olives, optional Preheat oven to 375 F. In a non-stick pan with a little water (2-3 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside. Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan. Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans. Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 45 minutes - 1 hour or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving. Note: Fresh/frozen corn is a great addition to this. Use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though. Recipe courtesy of www.fatfreevegan.com
	Quote | Send PM | Link | Top | Bottom

New Topic Reply Subscription Options

Page: 1

There are 148 active user sessions right now.
Registered Users Online: dodink58