Recipes for Meatless Meals
Health experts have all agreed, that cutting out at least one day a week in your eating of red meat you can help your body more. Here are some ideas to help you get started in cutting out the meat from your diet in an easier way.
1. Veggie Stew: Use zucchini, yellow squash, onions, and a bit of oil. Sauté them in a skillet and set aside. In a large pot add a can of tomatoes with their juices, chickpeas drained, pinch of salt and a pinch of each cinnamon and cumin heat thoroughly and add the sautéed veggies. Simmer for 30 minutes and serve.
2. Veggie Omelets and Has Browns: Heat a tsp. of olive oil in a skillet and sauté some onions. Remove the onions and add diced potatoes and season with salt and pepper. Cooke stirring often and cook until soft. Add the onions and press flat. Cook on either side and serve.
3. Roasted Veggie Pasta with Garlic Bread: Prepared garlic bread as purchased from the grocery store. Or prepared your own with butter and garlic salt. Cook pasta according to how the package directs and toss with roasted veggies from your oven or purchased as is with a bit of olive oil. Throw in some feta cheese and serve.
4. Veggie Minestrone: Boil 1/3 cup elbow macaroni and some chicken in a simmer pot for about 5 minutes. Add 2 cups Italian veggies and 1 cup chickpeas. Simmer for about 5 minutes and add 1/4 cup sun-dried tomatoes. Simmer for an additional minutes and serve hot.
5. Veggie Burgers: Purchase veggie burgers in your grocers freezer and top with cole slaw and a bit of avocado and serve.
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Earthly Eating Recipe
Lemon Meringue
Serves: 6
1-1/2 cups sugar
1/4 cup cornstarch
1 tbs. grated lemon zest
1/4 tsp. salt
1-1/2 cups milk
4 large eggs, yolks and whites separated into different bowls and allowed to sit at room temperature
1/2 cup lemon juice
1 tbs. unsalted butter
1/8 tsp. cream of tartar
Preheat oven to 350 degrees. Place 6 ramekins on a rimmed baking sheet.
In a food processor, combine 1-1/4 cups of the sugar, the cornstarch, lemon zest and salt and process till finely ground. Transfer to a medium saucepan and bring to a boil over medium heat till thick. Bowl about 1 minute, whisking often and then remove from heat.
Whisk yolks in small bowl and gradually whisk in 1 cup of the lemon mixture. whisk in the lemon juice and bring mixture back to a boil. Remove from heat and whisk in butter until well blended with the other ingredients. Spoon into ramekins and place a sheet of parchment lined foil over the top of each one.
Beat the 2 egg whites and cream of tartar in a medium bowl until well blended and soft peaks form. Gradually add 1/4 cup sugar and continue till stiff peaks form. Place a dollop of meringue onto each ramekin top of lemon pudding. Place in the oven for about 8 minutes until meringue turns brown on top but doesn’t burn. Cool at room temperature and chill for about 4 hours before serving.
Happy Eating!
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