Many of those who read this blog were present at the infamous dinner party during which we almost lost all our friends.
One fateful night a couple of years ago, Carl and I had a bunch of friends over for dinner and served a vegan meal. You all must feel like you are pretty good friends because almost every husband complained, to my face, about the lack of meat. It's such a blessing having honest (mean) friends.
Well, ironically, we now find ourselves in a situation where meat of any kind is difficult to come by.
So I thought I would appeal to all these wonderful friends (and anyone else) for some ideas for some meatless meals. You can write a recipe or just a quick meal suggestion.
And if you send me some crazy recipe with shitake mushrooms or arugula...well...you're dead to me.
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Michelle and I love these stuffed peppers. We discovered them when trying to bring a vegetarian entree option for her sister and husband at Thanksgiving. Even the meat lovers wanted to have one. Hope you enjoy them, and we miss you guys,
ReplyDeleteLee and Michelle Bridgeman
CHICKPEA AND SPINACH STUFFED BELL PEPPERS
SERVES 3 -6 (change servings and units)
Change to: Servings US Metric
Ingredients
2 teaspoons olive oil
1 small onion, finely chopped
1 cup spinach, washed and torn
1 teaspoon mild curry powder
2 garlic cloves, finely chopped
8 tablespoons canned chopped tomatoes, including juice
2 tablespoons tomato puree
2 ounces breadcrumbs
1 (14 ounce) can chickpeas, drained and roughly hand-chopped (garbanzo beans)
4 tablespoons chopped roasted sweet bell peppers (optional)
3 medium bell peppers, halved and hollowed out for stuffing
Directions
1Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
2Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
3Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
4Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
5Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.
Try http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Top.aspx
ReplyDeleteMy vote would be veggie pizza... but I'm sure even that would get old after a week :)
fried rice--saute minced garlic and chopped scallions, add day-old steamed rice and saute until soft, add peas and chopped carrots and chopped up scrambled egg, I then add Chinese-style BBQ pork that I get in Richardson but I know, I know...then add salt or soy sauce to taste. Easy and big hit with the kiddos.
ReplyDeleteI second homemade pizza. I have a great dough recipe if you want it. Do they sell dry yeast packets in India?
If they sell tofu, then you can get firm tofu and slice it, saute it, add soy sauce and chopped scallions on top, and serve.