Hey! Below are a few recipes that are veggie tested and well loved, kids and adults!!!
Veggie Mamma's Lasagne
2 Large Cans of diced tomatoes
4 cups of chopped fresh:
carrots (julienne or shredded)
1 small pkg. fresh spinach leaves
fresh green beans
3 TBS minced garlic (fresh or jarred minced garlic only)
1 tsp basil
1-2 TBS Italian seasoning
2 Large containers Ricotta cheese (or can use tofu equivalent)
2 eggs well beaten
2 TBS chopped parsley
3 jars of veggie Pasta Sauce
8 cups finely shredded mozarella
No Bake lasagne noodles; several pkgs.
In large dutch oven or stock pot place enough olive oil to cover bottom of pot. Add cauliflower, broccoli, onion and cook over medium heat, stirring occassionally until onion begins to get limp and transparent. Then, add in carrots, green beans and spinach leaves. Once spinach leaves begin to get very limp, add zuccini and mushrooms. Cook covered, stir occassionally, for 15 minutes. Add tomatoes. Cover, cook another 15 minutes. Add in minced garlic, basil and italian seasoning. Remove and pour into a colander to drain all excess liquid. In separate bowl, add ricotta cheese, beaten eggs and parsley; mix well. Spray two large lasagna or sheet cake pans with cooking oil. Place lasagne noodles on bottom of pan, top with layer of ricotta cheese mix, then add layer of veggie mixture, then layer of sauce and then sprinkle with shredded cheese. Repeat all layers. Last top layer should end with layer of noodles, sauce then cheese. Top it all with a sprinkling of parmesan cheese. Bake, uncovered, 350 degree oven until bubbly and cheese is lightly browned. Let sit 10 minutes before slicing. This is a recipe I have made up and added to through the years and while this makes alot, it is great to freeze into serving sizes; then, you can remove the servings you want later and zap them in the microwave for a quick, complete and nutritious meal!
Black Bean Burritos
2 cans black refried beans
2 cans pinto refried beans
4 cups finely shredded cheddar and jack cheese
4 TBS picante sauce
2-4 cups green chilis (buy cans of whole green chilis)
A couple pkgs. flour tortillas
Mix all refried bean together in large mixing bowl, add picante sauce and 1/2 cup of shredded cheese; mix well.
Place green chilis in blender and blend until thick. Spread bean mixture with spatula onto flour tortilla, sprinkle with cheese, spoon green chili mixture in thin line down center and roll into a burrito. Place on plate, cover with dampened paper towel and heat until hot. Wrap remaining in foil and freeze. Frozen burritos will take but a couple of minutes in the microwave to heat up. These go fast!
Ravioli and Tortelini Lasagna
2 pkgs frozen small round cheese ravioli
2 pkgs frozen cheese tortelini
3 jars veggie pasta sauce
4 cups finely shredded mozarella cheese
Fresh minced garlic (or jar minced garlic)
Italian seasoning or Leaf Oregano
Cook ravioli and tortelini in separate pots of boiling water. Drain ravioli first. In a rectangular pan or very large round pasta serving bowl or platter, cover the bottom of such with a layer of ravioli. Cover with sauce and sprinkle garlic, seasoning and parmesan cheese. Cover with layer of shredded cheese. Repeat layers until ravioli is gone. Drain tortelini. Make a 'well' in the middle of the ravioli layers and pour in the tortelini in the well. Cover with remaining sauce and sprinkle with garlic, seasoning, parmesan cheese and top with remaining shredded cheese. Sprinkle all with parmesan. Cook in oven, 350 degrees until cheese is nicely melted. Or, if using platter or bowl, place in large microwave and heat until cheese is melted. This is an extremely quick and easy dish to make; it too freezes well.
I made this up years ago when my children were growing up and needed dishes to take for all the pot lucks at scouts, sporting events, etc. Their frieds used to call me the 'pasta mamma'. Here is another one I made up that is quick, cheap and very well liked by everyone (also good for those pot lucks).
Parmesan Garlic Linguini
2 pkgs linguini (I prefer Barilla)
1 stick of butter (Margarine just doesn't do it)
1 1/2 cups milk
3 TBS parsley
4 TBS minced garlic (or jar minced garlic)
2-3 cups parmesan cheese
Cook linguini to al dente and drain. While still hot, transfer back to pot and add butter. Once melted, add milk, then parsley and garlic, toss well. Then add parmesan cheese, toss very well. If you want it cheesier, add more parmesan.
This dish is great for families that have non-vegs and vegetarians; you can prepare a meat on the side, yet the noodles are satisfying enough, along with a veggie for the non meat eaters!
Hope these are useful for you....anxious to hear!
I have two grown girls (26 and almost 28)and two very small granddaughters ( 6 and almost 4).