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Healthful Living / Natural Treatments
Meatless recipes...high in protein
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<blockquote data-quote="Lil" data-source="post: 668279" data-attributes="member: 17309"><p>I never noticed any of them to be bitter. But the texture is not like meat...even ground meat. Certainly not my favorite, but not too bad. </p><p> </p><p>I have a few recipes that are meat-free. </p><p> </p><p>Vegan Chili</p><p>2 cans of diced tomatoes (or 1 large can)</p><p>2 cans of chili beans</p><p>1 can of no sodium black beans</p><p>1 cup of dry lentil beans</p><p>¼ cup chia seeds (optional) </p><p>1 bag of Boca soy crumbles </p><p>3 cloves of garlic</p><p>2 habanero peppers </p><p>Cayenne pepper, chili powder etc. to taste </p><p></p><p>Combine all of the ingredients into crock pot and cook on low overnight.</p><p> </p><p>Skillet Zucchini</p><p>¼ cup butter or margarine</p><p>6 small zucchini</p><p>1 onion</p><p>2 tomatoes</p><p>salt and pepper to taste</p><p>¼ cup water</p><p>1 T soy sauce</p><p>2 T bread crumbs (approx. and if desired)</p><p>grated cheddar cheese</p><p>parmesan cheese</p><p> </p><p>Melt butter in large skillet over medium-high heat. Add sliced zucchini and onion, chunked tomatoes, salt, pepper and water. Cover and cook 10 minutes, stirring occasionally. Stir in soy sauce and bread crumbs. Top with cheddar cheese. Cover and cook 2 minutes more. Sprinkle servings with parmesan cheese.</p><p> </p><p>Zucchini Torte</p><p>Lots of zucchini - enough sliced to fill a 9 x 13" pan</p><p>6 eggs</p><p>1 clove garlic, smashed and minced (more if you like)</p><p>2 T. dried or 1 T. fresh marjoram leaves, crumbled</p><p>1/2 c. really good parmesan cheese, freshly grated.</p><p>Bit more parmesan for the top, if you like lots of cheese</p><p>Salt and pepper to taste</p><p>1 T. olive oil (for oiling the pan)</p><p>Steam or saute the zucchini slices. Drain & blot dry. Put in oiled pan. Beat eggs with the rest. Pour over the top. (Maybe lift the layers a bit to make sure egg mixture really coats all the squash.) Sprinkle over extra parmesan if desired.</p><p>Bake at 375 degrees for about 30 - 40 minutes. Serve hot or at room temp. Superb buffet dish.</p></blockquote><p></p>
[QUOTE="Lil, post: 668279, member: 17309"] I never noticed any of them to be bitter. But the texture is not like meat...even ground meat. Certainly not my favorite, but not too bad. I have a few recipes that are meat-free. Vegan Chili 2 cans of diced tomatoes (or 1 large can) 2 cans of chili beans 1 can of no sodium black beans 1 cup of dry lentil beans ¼ cup chia seeds (optional) 1 bag of Boca soy crumbles 3 cloves of garlic 2 habanero peppers Cayenne pepper, chili powder etc. to taste Combine all of the ingredients into crock pot and cook on low overnight. Skillet Zucchini ¼ cup butter or margarine 6 small zucchini 1 onion 2 tomatoes salt and pepper to taste ¼ cup water 1 T soy sauce 2 T bread crumbs (approx. and if desired) grated cheddar cheese parmesan cheese Melt butter in large skillet over medium-high heat. Add sliced zucchini and onion, chunked tomatoes, salt, pepper and water. Cover and cook 10 minutes, stirring occasionally. Stir in soy sauce and bread crumbs. Top with cheddar cheese. Cover and cook 2 minutes more. Sprinkle servings with parmesan cheese. Zucchini Torte Lots of zucchini - enough sliced to fill a 9 x 13" pan 6 eggs 1 clove garlic, smashed and minced (more if you like) 2 T. dried or 1 T. fresh marjoram leaves, crumbled 1/2 c. really good parmesan cheese, freshly grated. Bit more parmesan for the top, if you like lots of cheese Salt and pepper to taste 1 T. olive oil (for oiling the pan) Steam or saute the zucchini slices. Drain & blot dry. Put in oiled pan. Beat eggs with the rest. Pour over the top. (Maybe lift the layers a bit to make sure egg mixture really coats all the squash.) Sprinkle over extra parmesan if desired. Bake at 375 degrees for about 30 - 40 minutes. Serve hot or at room temp. Superb buffet dish. [/QUOTE]
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