Meatless Main Dishes: Absolutely Perfect Palak Paneer

Nov 18, 2006 This isn't perfect. If you're looking for restaurant-quality palak paneer, this is not what you want. It's edible, so I'm giving it three stars. I probably won't make this again, but stick to a restaurant. I used yoghurt instead of sour cream, and I tweaked the spices, but it still just didn't get there. It needs cream and ghee, and I plan to find a recipe that's more authentic. If you do make this, make sure to use paneer... it's easy to make on your own with some whole milk . On the whole, a disappointment.

—AnMei 

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Meatless Main Dishes: Campfire Veggies

Jun 10, 2008 I halved this recipe, used diced red potatoes, vidalia onions, frozen corn and peas, used EVOO in place of butter. Since we grilled this packet on a charcoal fire I triple wrapped the foil, made sure all the veggies were flat in the foil and not heaped up and made sure to dice the potatoes very small. Will definitely make this again this summer and add fresh herbs next time.

—GodivaGirl 

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Meatless Main Dishes: Tofu Peanut Stir-Fry

May 20, 2007 We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms, onion, red pepper, green onions). I did not batter the tofu, just soaked it in soy sauce and sauteed it. I made my own peanut sauce from this recipe: 3/4 cup light coconut milk, 1 tsp. red curry, 1/4 cup smooth peanut butter, 2 Tbs. brown or raw sugar, 1 Tbs. lemon juice, 1/4 tsp. salt. It was a little sweet, so I recommend less sugar and adding some pepper flakes or paprika. Making your own peanut sauce ensures the sauce is vegetarian, which many store-bought ones are not.

—Avellana 

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Meatless Main Dishes: Sean's Falafel and Cucumber Sauce

Mar 17, 2004 Wonderful recipe! I didn't have any coriander or enough parsley, but it still turned out great. I suggest, as others have, that you make the cucumber sauce first so that the flavors can mix well. The sauce tasted great, but, a tad too sweet for me. So, I added in some more salt to even it out. Plan on using the sauce for salads in the future! I mashed the chickpeas without a blender, as the recipe says, and the texture was nice. This is really laborious, so if you're short on time, just use a blender on a gentle setting. I also made the following preparation changes: 1) After forming the falafel balls, I covered them in bread crumbs. This creates a nice texture. Form the patties after this. 2) To make less fatty, baked the falafel patties in an oven instead of deep frying. I covered an oven pan with aluminum foil (easy cleanup!) then very lightly greased it with olive oil. Bake the patties at 425F for 20 minutes then turn over and baked for another 8-10 minutes. They brown well and turn out great. Enjoy!

—MALANDIS 

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Meatless Main Dishes: Spicy Pasta

Spicy Pasta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 134
Calories from Fat: 25

% Daily Value * Total Fat 2.8g 4 % ** Saturated Fat 0.6g 3 % Cholesterol 0mg 0 % Sodium 117mg 5 % ** Potassium 173mg 5 % Total Carbohydrates 22.5g 7 % Dietary Fiber 2.1g 8 % Protein 4.4g 9 % ** Sugars 3.6g ** Vitamin A 15 % ** Vitamin C 46 % ** Calcium 5 % ** Iron 19 % ** Thiamin 1 % ** Niacin 3 % ** Vitamin B6 7 % ** Magnesium 2 % ** Folate 4 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Meatless Main Dishes: Wrapped Mexican Eggs

Feb 25, 2005 This recipe sounded very appetizing, until I made it and decided it was quite bland. I love salsa verde and have made many recipes using it before, but this was one I did not particularly enjoy. I spent about 25 minutes chopping veggies and preparing this recipe. However the fnished taste was quite average. The salsa was too tart, and I believe this is because the tomatillos are not boiled but chopped and simmered. THe resulting flavor was tart. My 4 year old did not like it, and I spiced mine up with a store-bought guacamole sauce and sour cream. I won't be making this one again.

—BRIDLE 

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Meatless Main Dishes: Squash and Zucchini Casserole

Nov 09, 2007 A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom.

—HHOAL 

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Meatless Main Dishes: Zucchini Saute

Mar 04, 2006 This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish!

—ALLRECIPESMOM 

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Meatless Main Dishes: Easy Masoor Daal

Apr 23, 2010 This recipe is missing quite a few stars of the show in my opinion. No Garlic! No Garam Masala spices mixture! Not nearly enough turmeric! Dried onion instead of fresh?! And no cilantro?! This needs at least 1 teaspoon of Garam Masala. An additional 3/4 teaspoon of turmeric... 4 gloves of minced garlic, an inch and a half of minced fresh ginger root, a 1/2-3/4 cup cilantro, and a whole fresh onion. I also usually shred some carrot to add to it when cooking the lentils. And I add a diced medium tomato at the end. I saute 1 diced onion in about 1/4 cup oil until its softened... then add the minced garlic, ginger, and spices and cook for 4-5 minutes, ensuring not to burn the spices and garlic. Then I add the diced tomato and cilantro to the onions and cook til the tomatoes get nice and soft, stir that mixture into the lentils... simmer it all together for about 5-10 minutes and serve it over steamed basmati rice. I've been doing it like this for ages and its incredible. For those that dislike cilantro, just omit it or use much less.

—Nikolette T 

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Meatless Main Dishes: Herb Roasted Vegetables

Mar 31, 2009 I admit: I hardly follow a recipe once I've mastered it, often adding a little bit of this and that to make it better. I often make roasted veges, using this as my base recipe. I omit the lemon juice and use a lot of dried herbs instead (oregano, basil and sometimes, paprika to add some spice). I also like to mix the veges in the herb oil mixture before spreading them on the roasting pan, just to make sure that the veges are evenly coated. Yummy roasted veges!!

—daphne 

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Meatless Main Dishes: Lentils And Spinach

Feb 21, 2008 This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe!

—vanessajbaca 

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Meatless Main Dishes: Aunt Mary's Eggplant Balls

Aug 09, 2003 Thank you, Aunt Mary! These were ABSOLUTELY FANTASTIC! i didn't even have the time to refrigerate them at all, but agree that it would only make for an improvement if i had. i peeled the skin off, because of preference, and mashed them after steaming (you need to stir them every few minutes) and only baked them for twenty minutes because i finshed cooking them in my pot of sauce. My husband and his male friends (sorry to be stereotypical) preferred them to my meatballs! I can't wait to make them into a veggie burger, too!! This recipe will live on in my family.

—MCCLEARYS 

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Meatless Main Dishes: Poor Man's Sandwich

Mar 12, 2008 What can I say - I had to try it! This combination worked really well. I think the key is balance; too much of any one of the ingredients would have thrown it off, but if you don't go overboard on anything it all gets together and sings. Reminded me a bit of bread-and-butter pickles; tangy, but sweet, and with a little bite from the onion. I'll make this again!

—ZeldaSayre 

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Meatless Main Dishes: Spinach, Red Lentil, and Bean Curry

Nov 28, 2006 I am a vegetarian, and I also don't do much dairy, so I am always looking for recipes full of fresh, colorful foods. For this one, I used silken tofu instead of yogurt, added a little lime, and used dry beans (soaked and cooked). I left out the chopped tomatoes. I also thought that there was a little something missing, so I added a bit of cayenne and salt and here was the trick: brown sugar. I am not sure how much I added (around 2 tbsp) so I would just play with it until it tasted good. Another thought, instead of the brown sugar, might be golden raisins. Once I added the brown sugar, it was DELICIOUS.

—blessed 

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Meatless Main Dishes: Vegetable Medley I

Aug 26, 2003 The vegetable medley was absolutely wonderful. I included red, yellow, and orange peppers as well as a few slices of red onions. The presentation of the dish was pretty, and very tasty. I placed mozzarella cheese on one side of the dish, and Parmesan cheese on the other side, and it was great. The dish had a great taste. My daughter, who is not a vegetable eater, enjoyed the dish very much. I will place this in my recipe repertoire, and will make it many more times to come.

—OUIJA123 

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Meatless Main Dishes: Mexican Casserole

Jan 03, 2008 This is my first review, and I'm only writing because I think I made some decent modifications to share with others. If you like crunchy onions in a quick hors d'oeuvre, this is okay. But as a meal, I made some changes: saute'ed onions and a touch of minced garlic in olive oil till transparent. Added the beans, a 1/2 c or so of salsa, and a can of diced chilies. Seasoned with cilantro, cumin, and chili powder, before cooking for a few more on medium-low heat (it sticks!!!) Used this mixture as a base, layered fresh spinach leaves, home made salsa, and cheese before adding the next layer. So far so good. It could have used some crunch, as other readers suggested. Corn, perhaps, or maybe a well-seasoned cast iron pan for cooking. A person could probably even break up some tortilla chips lightly and throw them in a layer for crunch. Guacamole and salsa are great accompaniments. Thanks for a good idea!

—JEN351 

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Meatless Main Dishes: Eggplant Burgers

Jan 11, 2006 I did two batches of this recipe, one like the reviewers suggested with a shorter cooking time, and it tasted wonderful. The second batch i cooked the as long as the author suggested, and it tasted much much better. Having made too much, i ended up with leftovers. So, today, i came back home too tired to heat the food, so i ate it cold , in a pita with a tiny bit of hummos, and leftover slices of tomato. It was amazing. This is a wonderful recipe. It just gets better and better.

—hala 

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Meatless Main Dishes: Awesome Asparagus Sandwich

Mar 10, 2011 This was a great, very filling lunch. I was testing things that would be good for Lent, and came across this recipe, though I made a few changes to mine: Used 1/2 lb asparagus for one sandwich, fresh mozzarella, multi-grain bread, and left out the peppers, since I did not have any on hand. I didn't find it too messy, but I only eyeballed and probably didn't put in as much lemon so it could spread better. I loved the texture of the mozz. with the asparagus, and creating this with the peppers and a more flavorful cheese will definitely be on my list in the future. Especially with all of the possible variations, this one is a keeper.

—Christine 

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Meatless Main Dishes: Vegetable Filo Pie

Sep 11, 2006 I used broccoli, sweet potato, onion, green beans, zucchini, & red pepper; lightly steamed them, then marinated them in a vinaigrette dressing to add flavor. Added garlic powder & the onion powder to the egg mixture, and made everything else as written. Wonderful way to help me use up phyllo dough; very nice and I would make it again! Thank you, Anne!

—LADYJAYPEE 

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Meatless Main Dishes: Barbecue Tofu Sandwiches

Aug 12, 2006 This was sooo good! I seasoned the tofu with a drop of Worcestershire Sauce on each side and garlic powder, Grill Mates Montreal Chicken Seasoning, and a little salt. I then browned it with extra light flavored olive oil and removed the browned tofu from the pan. After I wiped the pan, I sauteed one half of a sliced onion in about a tsp. of olive oil. Once the onion was translucent, I added ketsup, a small amount of Kraft Honey BBQ sauce, a little garlic powder, and water. I let it simmer a little to reduce a bit before I added a pinch of thyme and returned the browned tofu to the pan. Each piece of tofu was flipped to coat all sides with the sauce and heated through. It was served on toasted burger buns with a dollop of Miracle Whip Light, sliced tomato, and lots of Romaine lettuce. It was a meal that was enjoyed by all. I will definitely make this again. Thanks for sharing.

—EBONY3 

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