Dinner

[sharplittleteeth]

Finely chop 3 cloves of garlic. Place in bowl. Add salt, pepper, and about a tablespoon of olive oil. Leave to infuse.

Boil pasta. Cut a head of broccoli into little florets. Boil lightly. (I added them to the pasta when it was just about done.)

Drain. Stir through a small can of 4-bean mix, some chopped basil, and the garlicky olive oil. Serve.

Might possibly need some balsamic vinegar or a squeeze of lemon juice to add zest. I shredded some smoked salmon and stirred that through, but that's not much good for the vegetarians amongst you.

*

I'm sick of stir-fries. Trying to come up with some new quick after-work dinners that meet our dietary restrictions - vegetarian, no dairy, no gluten. (I used rice pasta).

Comments

[damien-wise.livejournal.com]

Sounds yummy and um, refreshing. :)
Ta, I'll give it a try.

I'm sick of stir-fries. Trying to come up with some new quick after-work dinners that meet our dietary restrictions - vegetarian, no dairy, no gluten. (I used rice pasta).

Found myself doing the same recently, too. Strange, cos I love 'em.
I'm sure I'd been getting out of the habit of cooking stir-fries for a while but it only occurred to me a few nights ago when I cooked one for the first time in ages. Like you, I think I got sick of them and needed to try different ingredients/flavours/styles.

Not always easy to find tasty, fast, healthy veggie food.

[virtual-munkee.livejournal.com]

OOHHH if u leave out the dairy and stuff, mexican works well after a long hard day in the office!

1 can of refried beans; jar of salsa/taco sauce; extra taco seasoning for zest; capsicum, onion, garlic, whatever... extra beans/red beans; tomatoes in a can...

chop n fry garlic n onion! add can of refried beans (yes they look gross coming out of the can..) stir in extra beans, if u want em.. and add salsa/extra seasoning! stir around, make sure everything is cooked in.. and VOILA! refried beans!

u can serve em up on a salad of lettuce, tomatoes, avocado/guacamole and corn chips... (mixup and enjoy, taco salad!) or on some rice. or in a non-gluten tortilla...

hope the recipe kinda makes sense! i will think of more recipes this week. i specialise at vego-with-pov-ingredients meals! :)

[frou-frou.livejournal.com]

This is one of my basics too: lately I've been laying it with enchiladas (made of corn) and baking it with some cheese on top (but you don't need that). It makes a nice, hearty lasagne type of thing. Yum!

[virtual-munkee.livejournal.com]

my mom makes that... she calls it TACO CASSEROLE and it kicks ass over lasagna any day! :P sour cream instead of bechamel, and chillbeans/con carne for the meaty sauce. and lots of cheese. serve with salad! :)

[ms-kismet.livejournal.com]

An an idea...

Pasta (and dairy) free lasanga

Vegies... (carrot, eggplant, zuchini, pumpkin, etc. anything that can be cut flat).
Potato. (this is used in place of the pasta lasanga sheets.
Tomatos, onion, garlic, basil, rosemary. (Sauce - in place of cheese)

Make sauce by saute'ing onion and herbs in a little oil then adding tomatoes and boil until you get a soft sauce (no need to thicken).
Cut vegies and potatoes into thin slices and roast/grill until softish (but not mushy otherwise you'll not be able to assemble it.
Layer vegies, potatoes and sauce in container and bake in oven for about 15 - 20 minutes until everything is soft. Take out and serve.

Another one you might like to think about (but I don't have a recipe for) is Rice balls. Iirc... its something like combine insert bits, roll rice over it and then cover in breadcrumbs and deep fry (or something like that.

[andricongirl.livejournal.com]

mmm

we have corn/rice lasagna sheets too..

[ms-kismet.livejournal.com]

Ooohh.. they'ed work nicely too. :)

Potato lasanga is one of the easiest ones to prepare.

[http://users.livejournal.com/raven_/]

Yum.

I often make pasta and top it with:

chop onion (or not) and slice some garlic. Fry lightly in oil. Add grated zucchini, and juice of one lemon.

It's light, bitey, and yummy.

[andricongirl.livejournal.com]

its like my salad only warm :p

and oil instead of pesto :p

[freakflipmonkey.livejournal.com]

I occasionally make this baked rice dish that as it is not the quickest meal in the world to make - once you bake it - you can freeze part of it to heat up at a later time. I like that part of it! and its NOT stirfry!

Only thing, I use cheese as part of the binder -- but with a little experimentation, Im sure that this would work without the cheese and just as tasty.

Ive used every veggie under the sun (carrot, squash, pumpkin, mushrooms (minus these for ang), onion, etc -- the smooshier veggies work best.. do not use tomato or the like unless it is sundried and chopped into fine bits) - just cut them up into very small pieces or grate (when I used to have a food processor, I would just toss everything in and rough chop). Corn is also good to add.

Fry up chopped garlic and pine nuts in extra virgin olive oil (more pine nuts the better.. pine nuts in rice tastes brilliant) and pepper. Add chopped veggies - continue to cook until the veggies start to go soft (not smooshy since they will continue to cook when baked). If you find that the veggies have made too much extra "juice" you will need to drain some of this off before adding to the rice. Then wilt a substantial amount of spinach over this mixture and season with basil, parsley, salt and more pepper (if you are me).

Then in a big bowl pour all of this over well/ over cooked rice and stir - then add a cracked egg (and cheese -- well cheese substitute, but It might just work without it.. if using cheese, experiment with a couple different ones )... also depending on the juiciness, you might want to add a tablespoon or so of a flour (in your case, corn flour or the like).

Then press it all in a baking dish and bake until it starts to set up. This is going to sound a little creepy and rednecky, but an ex of mine used to LOVE this part --- smash up a bunch of potato chips until fine and sprinkle/press on the top of this before you start baking. I used to use bread crumbs but actually the salty of the potato chips make this yummy. By doing this you can see when this is cooked because the top starts to turn a golden brown.