Meatless Meals: Lasagna Primavera

The veggies, pre-assembly. Yum.

8 ounces Lasagna Noodles, cooked and drained
2 T Olive Oil
1 whole medium onion
2 cloves garlic
1 whole bell pepper, diced
8 ounces mushrooms, chopped
1 zucchini, cut up
1 carrot, grated or thinly sliced
1 stem of broccoli, cut into very small pieces
1 can diced tomatoes
½ cup white wine
¼ cup fresh parsley, chopped
salt, black pepper, red pepper flakes to taste
1 (15oz) tub ricoota
1 egg
½ cup grated parmesan
1 pound mozzerella

Saute onions and garlic in oil for a minute. Add diced pepper, carrots, and broccoli and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir. Pour in tomatoes and liquid. Stir to combine and let simmer for 20 minutes. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.

Spread a little of the vegetable/tomato sauce in a lasagna pan. Layer noodles, 1/3 of the ricotta mixture, mozzarella, and about 1/3 of the vegetables. Repeat twice more, ending with vegetables. Sprinkle with Parmesan or mozzarella .

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 10 to 15 minutes, until browning and bubbly. Allow to set up before serving.

40 Meatless Meals: Quick Potato Leek Soup

3 T butter
4 leeks, finely chopped

8 cups stock
4 cups instant mashed potato flakes

salt, pepper, thyme, and parsley

Sautee leeks in butter in a stockpot until bright green. Transfer leeks to a bowl. Bring stock to boil; whisk in potato flakes. Heat through; season to taste.

40 Meatless Meals: Bhaigan Bharta

Slow Cooker Bhaigan Bharta (Curried Eggplant)

2 medium eggplants, peeled and cut in 1" cubes
1 t coriander
1 t cumin
2 cinnamon sticks

2-3 T vegetable oil
2 large onions, finely chopped

1 T grated fresh ginger
1 t turmeric
1 T paprika
14 1/2 oz can diced tomatoes

1 cup frozen peas
1 T mayonnaise
1/4 cup fresh cilantro, chopped

Place first four ingredients in the bottom of slow cooker. Heat oil in frying pan, and sautee onions until tender. Fold in ginger, turmeric, paprika, and tomatoes; cook 5 minutes. Stir tomato mixture into eggplant, and cook on low, 6-8 hours. Stir in peas, and let cook until heated through. Whisk in mayo; gently fold in cilantro and serve with rice, couscous, or flatbread.

40 Meatless Meals: Slow Cooker Baked Potatoes

Baking potatoes in a slow cooker has changed my life. The potatoes are much more flavorful than oven baked potatoes. I'm perpetually running short on foil, so I just throw the prepped potatoes in the pot. The extras can be used in other meals (might I suggest twice baked potatoes)?

40 Meatless Meals: St Joseph's Day

Check out these great recipes for St Joseph's day, which are traditionally meatless.

Related posts
2010 St Joseph's Altar
2009 St Joseph's Altar

40 Meatless Meals: Squash Pizza

Butternut Squash Pizza (from Real Simple magazine)

40 Meatless Meals: St Patrick's Day Drunken Fisherman's Pie

St Patrick's Drunken Fisherman Pie
(adapted from Cooking with the Saints)

For every two servings
3/4 lb mixed seafood, boiled
1 cup cooked vegetables
1/2 cup finely sliced sauteed leeks
1 cup white sauce, made with white wine or ale in lieu of milk
1 large boiled potato, sliced finely
1/4 cup grated cheese (optional)

Preheat oven to 350. Combine seafood, vegetables, and leeks. Mix white sauce in thoroughly, and spread evenly in casserole dish. Cover with potato slices and bake for 30-45 minutes, until set. Top with grated cheese, if desired.

40 Meatless Meals: Seafood Gratin

1/4 cup finely minced onions
4 T butter, divided

3 T flour

1 cup boiling milk
1/4 cup vermouth

1/4 t salt
pinch of pepper
1/4 t oregano
4-6 T cream

1 1/2 cups cooked or canned salmon, tuna, or clams
1/4 cup grated Swiss cheese

Preheat oven to 425. Grease an 8" shallow baking dish.

Cook onions in 3 T butter in a saucepan over low heat for five minutes until the onions are tender, but not browned. Stir in flour and cook for two minutes without browning.

Off heat, beat in the boiling milk, then wine, then seasonings. Now bring this sauce to boil over moderately high heat, stirring. Boil several minutes to evaporate alcohol and allow the sauce to thicken considerably. Then thin it to a medium consistency with cream. Taste carefully for seasoning.

Fold the seafood into the sauce, and check seasoning again. Spread mixture in baking dish. Sprinkle on cheese and remaining butter in pea sized dots. Bake in the upper third of the oven for about 15 minutes, or until top is nicely browned.

Serve with a green vegetable and bread.

From Mastering the Art of French Cooking

40 Meatless Meals: Carrot Ginger Soup

1/4 cup olive oil
2 onions, chopped
3 lb carrots, peeled and chopped
2 large russet potatoes, peeled and chopped
2 gloves garlic, minced
1/2 t dried thyme
5 cups vegetable broth (use more for an oval pot)
2 T honey
1/2 t grated nutmeg
1/2 t powdered ginger
salt and pepper

Heat oil in skillet. Sautee onion until tender. Add carrots; sautee 5 minutes. Transfer to slow cooker. Add potatoes, garlic, broth, and thyme. Cook on low 6 hours. Puree smooth. Stir in honey, nutmeg, ginger, salt, and pepper.

Serves 6-8.

Adapted from Not Your Mother's Slow Cooker

40 Meatless Meals: Lentil Pate

2 cups brown lentils
2 large carrots, peeled and sliced
1 onion, peeled and sliced
water
4 garlic cloves, minced
1/2 cup heavy cream
1 T olive oil
dried thyme, salt, and pepper (to taste)
French bread

Simmer lentils, carrots, and onion until well done, about 20-25 minutes.

Preheat oven to 350, and grease terrine.

Drain lentils, reserving stock. Rinse lentils and vegetables, then blend with garlic, cream, olive oil, thyme, salt, and pepper. Bake for 30 minutes. Serve with French bread and a green salad.

Serves 4 as a sandwich spread, 6 as an appetizer

Adapted from In Celebration of the Seasons

40 Meatless Meals: Tuna Cakes

3 T unsalted butter
3 T all purpose flour
1 cup milk
3 3 ounce cans tuna, drained
1 shallot, minced
3 T Worcestershire sauce
3 T capers, rinsed and drained (optional)
salt and pepper
cornmeal or breadcrumbs
olive oil for frying

In a medium skillet, melt the butter over medium heat. Stir in the flour and let the mixture bubble for a minute. Off heat, slowly stir in the milk. Return the mixture to heat, and let it cook for a few minutes, stirring to deter lumps.

Transfer the white sauce to a bowl, and stir in the tuna, shallot, Worcestershire sauce, capers, and salt and pepper to taste. Chill the mixture at least 2 hours or overnight.

Shape the mixture into litle 2-inch round cakes. Coat the cakes with cornmeal or breadcrumbs. Heat a very thin layer of olive oil in a nonstick skillet over medium heat. Fry the cakes until quite brown- about three minutes each side. Drain on paper towels.

Serve warm or at room temperature.

Serves 4 to 6

Adapted from Good Day for a Picnic

40 Meatless Meals: Black Bean Burgers

Black Bean burgers

(Cloche tip to Dovian)

40 Meatless Meals: Mediterranean Rice Salad

Mediterranean Rice Salad

1 1/2 tsp. salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, minced
1 tsp fresh oregano, minced
1/4 tsp. freshly ground black pepper
1/8-1/4 tsp red pepper flakes
2 cups chopped spinach leaves (fresh ones)
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

In medium sauce pan, bring 2 1/2 cups water to a boil, add 1/2 tsp salt and the rice. Turn heat to low and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with fork. (I throw mine in a rice cooker--just cook the rice all the way! :)

In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes and remaining tsp. of salt.

Add rice to dressing and toss to combine. Add spinach, toss and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temp or cold.
(from Sunset Magazine, Sept. 2006, shared by bethanyg)

Baby, it's cold outside!

It's below zero here in Minnesota, and I know some of the Church Ladies are in the middle of record snowfalls in northern Indiana so (in my opinion), whoever came up with the idea to declare January as National Soup Month had a flash of brilliance. The pot of vegetable chicken soup I made today warmed my kitchen and our tummies. It's great comfort food, and has the potential of being a lower calorie main dish after the richness of holiday food. Broth-based soups can often be made early in the day, or in a crock pot, and cream-based soups are often quick and easy. Soups freeze well and typically taste better the next day. Soups can be a very frugal dish to serve and are a nice way to use leftovers. Paired with a loaf of bread, it's a portable meal to bring to a sick friend or a new mom, and the variety is virtually endless! Perfect, right? (My added bonus is that soup is my son's favorite food and I could serve it pretty much every day.)

If you're interested in joining all the excitement* of National Soup Month, check back here throughout January. I'll have some information, some tips and tricks, and of course, some recipes.

To get you started, try one of these meatless Church Lady favorites from our archives:

• Creamy Lentil Soup
• Creamy Cauliflower Soup
• Broccoli Cheddar Soup with Mustard Croutons
• Vegetarian French Onion Soup
• Vegetarian Minestrone
• Pasta e Fagioli
• Tomato Basil Soup
• Clam Chowder

*Okay, "excitement" may be a bit of an over-representation. But it is January in Minnesota - give me a break. J

40 Meatless Meals: Hot Cross Buns & Lentil Salad

40 Meatless Meals: Ligurian Pasta

Some Germanic countries have a tradition of green meals on Holy Thursday, reflecting the green vestments the priests originally wore on this day. Here's a modern take on that custom.

For every 4 people:

6 oz spaghetti (Bonus points if it's green!)

10 oz potatoes, peeled and diced
2 cups thin green beans (topped and tailed, if fresh)

1 cup of pesto sauce
Extra cheese and pine nuts to serve, if desired.

Bring two pots of lightly salted water to a boil. Cook the spaghetti in one pot and the potatoes in the other. Add the green beans to the potato pot when the potatoes are al dente. Drain both pots, and combine contents. Toss with remaining ingredients.

40 Meatless Meals: Portabella Sandwiches

Marinade (enough for 6 large portabella caps):
1 cup balsamic vinegar (you may also substitute part white wine or other good-tasting vinegar)
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
2 garlic cloves, minced

For each sandwich:
toasted hamburger bun or roll
lettuce
tomato
cheese (Swiss is a good choice)
caramelized onions
mayo

Marinade the mushroom caps for at least one hour. Grill (or pan-fry) for 5 minutes or until tender. Build your sandwiches like a burger and enjoy!

Notes: I highly recommend grilling the mushrooms if you are able, it adds a nice flavor. One thing to keep in mind is that the mushrooms are rather like sponges: as soon as you squeeze them (say, to bite into the sandwich), a lot of the juices squeeze out and into the bottom bun. So, if you don't like soggy buns, you might try broiling the cheese onto the bottom bun, or putting the lettuce on the bottom to protect that bun. At any rate, it's a juicy sandwich, so keep those napkins handy!

40 Meatless Meals: Quinoa Risotto with Broccoli Pesto

adapted from this source

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted (divided)
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup heavy cream

1 c. uncooked quinoa*

1 T. butter

1 T. olive oil

3/4 c. white wine

3-4c. clear liquids, as described below

Steam the broccoli just long enough to take the raw edge off; reserve the water from steaming. Transfer the broccoli to a strainer and run under cold water until it stops cooking.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor (or use an immersion blender). Add the olive oil and cream bit at a time until the desired texture is reached.

Heat the oil and butter in a dutch oven or a deep skillet over medium heat. Add the quinoa and stir for a few minutes until the grains are shiny and fragrant. Add the wine, and cook, stirring constantly, until it is absorbed. Continue to add the reserved cooking water from the broccoli, vegetable stock, and/or water 1/2 c. at a time, stirring until absorbed. After most of the liquid has been used, start taste-testing the grains for doneness and season as desired.

Toss the quinoa and remaining broccoli with the pesto, starting with about half the pesto and adding more until the desired texture is reached. Top with more almonds and Parmesan if desired.

*Quinoa is a grain that is available in natural foods stores. You can also substitute various rices and grains in this recipe. Arborio rice, of course, works well when cooked with this method, and other grains may be cooked according to their package directions and used with this sauce.

40 Meatless Meals - Black-eyed Pea Cakes and Cauliflower Gratin

Black-eyed pea cakes and Cauliflower Gratin (minus the recommended horseradish)

40 Meatless Meals - Double Spinach Pasta

Serves 4

1 1/2 lb fresh spinach, wilted, or one block of frozen spinach, cooked and thoroughly drained
2 cups white sauce
1/2 t grated nutmeg
1/2 c parmesan cheese

8 oz dried spinach pasta

Press all the liquid out of the spinach. Fold into sauce; stir in nutmeg and cheese and cook until heated through. Meanwhile, prepare pasta according to package directions. Toss noodles with sauce and serve.