Thank you to all who sent in suggestions of their favourite meatless dishes. During the past week, I have given a few of them a try. Here are the ones that I have attempted so far.
Anabel’s Thai Style Coconut Curry
Anabel said: “Use lots of vegetables, marinated tofu, coconut milk seasoned with chili, lime, ginger, lemongrass, tamarind and basil (or sometimes coriander).”
I used all of the listed ingredients — except for the tamarind. For the vegetables, I used mushrooms, red pepper, yellow pepper, and red onion. To this, I added vegetable broth and two tablespoons of green curry paste (next time I will reduce this to one tablespoon). Richard and I liked the results so much that the following night I took the leftover curry, added steamed carrots, broccoli and cauliflower and served over al dente zucchini noodles (suggested by Deb). Delicious!
Hilary‘s Instructions Were: “Brush each filo sheet with melted butter. Put two or three sheets in a dish (single layered on top of the other). Add the mix. Then put two or three buttered sheets on top. Score pastry (large diamond shapes). Sprinkle with a little cold water. Bake in a medium hot oven for forty minutes or so … check! Mix: Spinach (the chard type) chopped up and precooked. Add cheese – I use cheddar, feta, and some cream cheese, salt/pepper, and nutmeg (I don’t put onions in). Add in four to six beaten eggs … depending on the size of the dish. Mix thoroughly and put in the middle of the filo. If you’re a get on with it cook, you’ll adjust. I just love this dish. The nutmeg is the thing … but it’s Moorish!”
Since I had never cooked with filo previously, I found it easier to keep the pastry sheets whole and make one big spinach pie. I didn’t precook the spinach, added the onion back in, used olive oil instead of butter, and increased the cooking time to one hour. (Hilary did mention that this recipe was best for “Get On With It Cooks!”) She was right about the nutmeg. The combination was amazing! This is something that I would never have made without a little ‘blogging inspiration.’ Richard has already requested for this dish to be part of our regular dinner repertoire,
Mona’s Tikka Masala Naan Pizza
Mona originally found this recipe in ‘O Magazine.’
“4 garlic or plain naan bread
2 cups cubed butternut squash, cooked (frozen works well)
3 cups packed baby spinach (or kale, collard greens, beet leaves)
1 cup jarred Tikka Masala sauce
1 cup drained, rinsed chickpeas
1/2 cup crumbled feta cheese
3 cups coarsely chopped spinach.
Stir spinach into Tikka Masala sauce. Spread evenly over naan bread. Top with squash, chickpeas, and cheese. Bake at 425F until edges are crisp, ten to fifteen minutes. Top with fresh spinach.”
I already had all of the ingredients in my fridge/pantry…except for the butternut squash. Instead of rushing out to the store, I replaced the squash with fresh mushrooms and tomato slices. I would never have believed that I would like chickpeas on my pizza. Combined with the Masala sauce…they were brilliant! In addition, chickpeas provide an excellent source of protein, fiber, iron, B-6, and magnesium. Good thing that I made enough for seconds!
Wait, There’s More!
So far, I have only made three of the recommended recipes. There were many other suggestions that I look forward to checking out soon. These include: Susan’s Caulimash, Chickpeas and Spinach à la The Widow Badass, Ally’s Brown Rice and Corn Patties, Terri’s 15-Bean Chili Soup, Anges’ Rice and Mock Ground Chicken Wrap, Liesbet’s Vegetarian Frittata, Pam’s Mac, Cheese & Broccoli, Louise’s Buddha Bowls, S.G’s Red Lentil, Tomato, Spinach and Chard as well as Homestyle Chana Masala shared by Donna P. of Retirement Confidential. You can read more about these suggestions in the comment section of my original Meatless Meals post.
If you have additional recipes to share, I would be delighted to check them out. I promise not to turn this site into a food blog….that would be way too much work…and far beyond my photographic skills! 🙂