YOUR TABLE
MEATLESS MAIN COURSE DISHES
CREAMY SHRIMP ON PASTA
spaghetti or some form of pasta
peeled shrimp (whatever size and quantity you want – sometimes I just buy an inexpensive small shrimp tray)
1 cup of frozen peas
1 package of cream cheese (250g) cut up
½ cup of milk
¼ cup parmesan
a bit of garlic powder, could add some dill or parsley if you want for flavor and/or color
Cook pasta. Meanwhile in a large skillet, place a small amount of vegetable oil and cook the shrimp for about 5 minutes or until they turn pink. Stir in peas and cook for 1 minute. Add cream cheese, parmesan, garlic powder , possibly spices, and milk. Mix till all melted and sauce thickens, but does not boil. Serve on pasta. My kids love this. You can substitute or add other vegetables as well (broccoli, carrots, etc.) You just need to cook them a bit longer before adding the cream cheese and milk.
PASTA WITH ROASTED TOMATO GARLIC SAUCE - Chantal O.
A dozen or so plum tomatoes, halved lengthwise
2 onions, diced
1 head of whole garlic cloves, peeled
A generous splash of olive oil
A sprinkle or two of sea salt and freshly ground pepper
One pound (454g) pasta (farfalle-bowties or rotini work well)
Fresh basil
Preheat oven to 375 degrees F.
Toss the tomatoes, onions, garlic and olive oil together. Season with salt
and pepper and then toss everything into a 9x13 baking dish. (I toss in the
dish)
Roast until the tomatoes shrivel and begin to brown a bit, about 1hour or
so.
When the tomatoes are done roasting, discard any onion slices that may
have blackened too much.
Cook the pasta in lots of boiling salted water. When pasta is al dente, drain
but do not rinse.
Toss the hot pasta with the hot sauce. Sprinkle with fresh parmesan and
fresh basil leaves. Enjoy the tasty, roasted tomatoes and mellow whole
garlic cloves.
FRIDAY FRITTATA
4 cups spinach
1/2 diced onion
1/2 green pepper, chopped
1 tsp garlic puree
1 tbsp oil or butter or margarine
4 eggs, mixed well
1 cup grated cheese
In a skillet, place oil/margarine/butter. Heat. Add onion,
garlic, green pepper and spinach. Stir until spinach wilts.
Pour eggs over. Sprinkle cheese on top. Reduce heat and cover. Cook 5 minutes. Cut into slices and serve. Can use
other vegetables as well (broccoli, mushrooms, red peppers, etc.)
MEATLESS MEAL - Sylvia
1 block of firm tofu (more if you have a large family)
soy sauce
1 turnip
butter
Box pre-washed salad greens
green pepper
green onions
olive oil
red wine vinegar
asparagus
Peel and chop turnip and place in pot. Add enough water to cover. Let this simmer while you make the rest.
Throw a handful (or two) of salad greens in a bowl. Chop your green pepper (or other veggie) and add to bowl. Slice your green onions and add to bowl. Pour 1 tablespoon oil and 1 tablespoon of vinegar on the salad and toss.
Slice the tofu into 1/4 inch slices. Fry in oil. Flip over and brown the other side. Place on plate and pour small amount of soya sauce on top. Keep frying until all tofu is done.
While the tofu is frying, wash asparagus and break off tough ends. Chop into 1 inch pieces. While pan is still hot, fry asparagus until bright green.
While asparagus is frying, pour water off turnip. Add a little butter and mash.
If you don't have tofu, substitute a can of beans. If you don't have turnip, substitute any root veggie (sweet potatoe, carrot, parsnip, etc). Add whatever veggies you have on hand to the salad.
TOFU PARMESAN – Deborah B.
1 package of extra firm tofu
1 egg beaten
Flour
Breadcrumbs (Italian style or use plain breadcrumbs and add dry oregano, parm cheese, garlic powder, etc.)
Tomato sauce
Mozzarella cheese
Take tofu out of the package and absorb some of the moisture from the tofu by pressing down on it with a paper towel. Slice the tofu width wise in 1/8 of an inch slices. Then proceed breading the tofu like you would any piece of meat; first in flour, then the beaten egg and finally the breadcrumb mixture.
Heat a pan with some vegetable oil and fry each piece of breaded tofu until slightly brown. Place on paper towels and continue until all the tofu has been fried.
Now pour some tomato sauce in the bottom of a 9 x 13 Pyrex dish. Place the tofu slightly overlapping in two rows in the dish. Pour some more sauce over top and finish with a bit of shredded mozzarella cheese sprinkled on top.
VEGETABLE LASAGNA - Teresa
1 bag of spinach
some sliced mushrooms
1/4 cup margarine
1 small onion, chopped
3 minced garlic cloves
1/4 cup flour
3/4 tsp salt
1 1/2 tsp oregano
1 tsp basil
2 1/2 cups milk
2 eggs
1/2 cup parmesan
2 tomatoes, sliced thin
1 container cottage cheese
1 package oven ready lasagna noodles
shredded mozzarella
Wash and chop spinach. Steam in a pot with a bit of water. Once shrunken, drain and set aside.
In saucepan, melt margarine and saute onion, garlic and mushrooms. Stir in flour. Slowly add milk and seasonings while stirring. Crack your eggs into a small bowl. Add a bit of the mixture to it and then add this to the saucepan. Cook one minute.
In a rectangular baking dish layer the following: sauce, noodles, all the spinach, 1/2 the sauce, 1/2 the tomato slices, all the cottage cheese; then top with noodle tomato, sauce and mozzarella. Bake covered at 375 degrees for 35 minutes. Remove cover during the last 10 minutes.
SPINACH LASAGNA - Kim
1 pkg frozen, unthawed, drained spinach
1 tsp oil
1 onion, chopped
1 tsp minced garlic
1 carton of cottage cheese
4 eggs
salt and pepper to taste
1/2 tsp nutmeg
2 to 3 tbsp flour
3 tbsp shortening
1 cup shredded mozzarella
2 cups milk
1 cup grated parmesan
2 packages oven ready lasagna noodles
In a frying pan, saute onion and garlic in oil. Remove from heat and place in a large bowl. Add the cottage cheese and eggs, mixing well. Then add the drained spinach, salt, pepper and nutmeg. Stir.
In a saucepan, melt the shortening. Add flour, stirring. Once all absorbed slowly add milk. Stir till thick. Add mozzarella, parmesan, salt and pepper.
Preheat oven to 375. In a rectangular baking dish,layer as follows: cheese mixture with some milk added to it, noodle, 1/3 spinach mixture, 1/3 cheese mixture; repeat twice and at the end, top it with a layer of lasagna noodles. Pour over 1/2 cup of milk. Sprinkle with mozzarella. Cover with foil. Bake for 35 minutes.
