8 Meatless Dinner Ideas

Stir fry with broccoli, bean spouts, tofu, and red and yellow bell peppers

When the topic of food comes up, I often get a hodge podge of questions regarding being a vegetarian from meat eaters regarding what type of meal I can possibly eat that would be interesting and meatless. It's shocking, I know, but a good meatless meal can be accomplished. I don't say this to be derisive or bitter toward anyone in particular nor would I try to coerce someone to be a vegetarian, but half the time I'm questioned about my food choice in a rude manner (which I feel must be some sort of defense mechanism on the part of the questioner). I can understand the curiosity though- if you are used to doing things a certain way, such as eating meat with every meal, then not having it can be bizarre and feel foreign. I, myself, grew up eating meat at every meal.

 

Pasta alfredo with broccoli, tomatoes and asparagus

My husband and I only became vegetarians a few years ago. But, to be honest, the switch was quite easy. I can't tell you why exactly. It could be a combination of our love of a wide variety of foods from around the world, that we're not picky regarding most fruits and vegetables, our willingness to try new things, or that I can cook anything that I put my mind to. But I can assure you, we have not led a dull life, tastebud-wise, since our switch. As far as I can tell, I haven't starved to death from a lack of meat. And honestly, I'm no pixie.

 

Tortilla soup with cornbread

There are meals that are quick to make, filling, and really quite flavorful and droolworthy that happen to be meat-free.

 

Enchilada Casserole

So, for this entry, I decided to take pictures of all of the awesome meals I made this past week, for dinner, to prove that meatless meals can happen and leave you quite full and wishing that you didn't gorge yourself to the point that you can hardly move, which I am both sad and happy to say, occurs quite frequently with me.

 

Stuffed bell peppers, filled with rice, fresh mint, golden raisins,
sun-dried tomatoes, feta, and other seasonings

Pasta sauted with herbs, Roma tomatoes, Swiss chard, and
beans served with garlic bread

Kung pao tofu with an eggroll

Veggie sandwich consisting of zucchini sauted in herbs with
tomato, cheddar, sprouts and pesto mayo



Publication Party- Harry Potter Style!

I've been published! I wrote the 2nd Chapter in this book!

I could say that I was big fan of Harry Potter from the get-go, but alas, my nose would grow incredibly long from that fib. Not long after Harry Potter and the Goblet of Fire came out, I was living in a big ole Victorian house with a group of friends in Columbus, Ohio. I was out of reading material and asked for a book to borrow from my friend Tamika and she handed me the first Harry Potter book, the Philosopher’s Stone. I was resistant, at first, to read the series, brushing them off, like many do, as popular kid’s books and a fad. But after reading the first book, I admit, I was hooked! Not long afterward came waiting in anticipation for the next book to come out, participating in newsgroups discussing the latest theories, writing articles for the popular HP website, Mugglenet, and attending midnight showings of the latest films.

Freshly baked Yorkshire Pudding

In 2010, when I was living in Australia with Nick, I was contacted by a woman, named Jenn Simms, who read an article I wrote for Mugglenet titled, “Sociology of Harry Potter 101,” and asked if I wanted to contribute a writing piece to a sociology book she was putting together, with other contributing authors, about Harry Potter. Naturally, I said yes! I wrote the second introductory chapter, introducing readers to the topic of sociology (with sociological definitions) and using examples from HP. This year, on July 10, 2012, the book hit the shelves!

After going on two vacations and Nick spending the entire month of August in Germany for a philosophy seminar, we finally had time to celebrate! It’s not every day you publish a book, you know! (I can check that one off my bucket list!)

Last Saturday, I had a small (and belated) dinner party at my house to celebrate the publication. What do you serve at a book publication party revolving around Harry Potter? Why you make English dishes that were served at the one and only Hogwarts School of Witchcraft and Wizardry, of course!

 

Yum!

I served a vegetarian Shepherd’s Pie for the main dish and Yorkshire Pudding with gravy and a cauliflower, broccoli, and cheese bake for sides (ok, so the latter dish was not in HP, but I needed another veggie side). For dessert, I served a custard tart and Harry Potter’s favorite, a treacle tart.

I’d like to give a special thanks to my friends Zdravko and Buddha for giving me flowers and to Sandy and Joe for bringing butterbeer fixings!

 

Custard and treacle tarts

 

Bento Art

I saw this picture online when I was trying to find the perfect bento box to take to work and thought it was very adorable while extremely creative. The detail is quite intricate for food being the media used.

They are all too cute to eat!

Bento boxes are Japanese lunch boxes. They are compact and you can get them with (or without) multiple, divided compartments. I just bought one with three sections, that are removeable, so I can take snacks to work with me in small portions that don't touch one another. They're also perfect for portion control.

This is the bento box I bought. Perfect for taking my snacks, like strawberries,
cheese and crackers, and pickles to work.

Greek Cuisine

feta stuffed phyllo drizzled with honey

I recently went on a family trip, with my husband and in-laws, to Greece. The vacation was only for a week but it was a whole lotta fun (and extremely busy)! We toured the ancient ruins of Delphi, the Acropolis, Olympia, Mycenae, etc., visited the village that my husband’s grandmother is from, and ate like there was no tomorrow.

rice and herb stuffed tomato and bell pepper with potatoes

Mediterranean cuisine is where it’s at. The ingredients are fresh, seasonal, and healthy, while the food is simple, yet flavorful. We munched on Greek staples of feta, olives, and so on. Our meals were seasoned with mint, cinnamon, cloves, oregano and other wonderful Greek herb and spice standards.

Even though there is a focus on fresh, seasonal ingredients, Greek cuisine is heavily meat based. We found very few main dishes that featured solely vegetables (we ordered one dish, stuffed zucchini, which we were told was vegetarian but contained lamb- whoopsie). The vegetarian mains we came across usually consisted of either stuffed tomatoes and peppers or pasta with a tomato-based sauce, with little variation from those dishes (although, in Athens, we did come across an excellent vegetarian moussaka as well as a bean dish I ate with rice from some little hole-in-the-wall joint).

vegetarian moussaka

So what’s a vegetarian to do? Why, you eat, of course! Even though the vegetarian mains we came across were pretty much limited to variations of the two dishes I just mentioned (i.e. stuffed veggies or pasta), the hubby and I inhaled them. They were by no means ‘bad,’ everything we ate was wonderful, plus we supplemented our meals with a variety of small plates (meze), to keep things interesting, as well as eating a mass quantity of Greek desserts.

spicy feta with bread

There are a few important tips to know when eating at restaurants in Greece (and this is for vegetarians and omnivores alike). Americans have an on-the-go kind of attitude when it comes to eating. This is not the case in Greece (and actually, in many other European countries), where dinner is expected to take several hours, and is quite leisurely and very social. Because of this, wait staff will not bring your check until you ask them for it. It is considered rude because they don’t want to feel like they’re rushing you out of their restaurant. Another thing to keep in mind is that, frequently, you will have to pay extra for water and bread. But don’t sweat this because eating in Greece is inexpensive. Additionally, items on menus may not be what they seem. A ‘Greek salad’ is pretty standard- olives, cucumber, tomato, feta, etc. However, we ordered a ‘red pepper salad’ and it was actually two roasted red peppers drizzled with olive oil. It was delicious, but not what we expected. When in doubt, just ask.

From Left-Right: Oregano Lays chips, peach tea,
and Paprika Lays chips

spanakopita (spinach pie) with stuffed
veggies and potatoes

Keep in mind that many foods are seasonal. For example, my husband’s favorite Greek dish is dolmades (stuffed grape leaves), but in early July, when we went to Greece, grape leaves were not in season yet, and thus, dolmades were not available in most restaurants. Probably the most disconcerting issue we had was after several minutes of perusing a menu, the waiter would take our order, but many things on the menu were not available (because they were seasonal items). This can be a problem if you are a vegetarian and there are only two vegetarian dishes on the entire menu. We went into a restaurant, in Athens, where the owner told us to order from the counter display after we had been given menus and were told they didn’t have anything we requested. Naturally, this made us wonder why we were given menus to begin with or why there are no seasonal menus. My sister-in-law noted that one restaurant only penciled in prices next to the items on the menu that they did have. Also, be aware that Greek cuisine uses a lot of olive oil. And I do mean a lot. Not that it bothered me one bit- I just love olive oil.

kataifi (dessert similar in flavor to baklava, with
walnuts and honey)

Smoothies!

Neon green smoothie!!!

Summer in Baltimore can be pretty gross. And by gross, I mean absurdly hot and humid, especially in my third floor apartment. With summer, come daydreams of hammocks, good books, and nice cold drinks with umbrellas in them. I don’t have any umbrellas but I am armed with a blender! Last year, when the heat was pretty unbearable, Nick and I made homemade margaritas like they were going out of style.


This summer, I decided to whip out the blender once again, but to make smoothies instead. Smoothies are pretty easy to make, healthy, tasty and, better yet, cold and sweet! Another wonderful thing about smoothies is that they leave room for experimentation. Most ingredients can be exchanged for other ingredients. Don’t want mangoes? Use pineapple instead. Replace apples with peaches or plums in a recipe. Adding herbs and spices, like mint or fresh ginger can do wonders. In place of ice cubes, freeze your fruit (which is normally, what I do). The possibilities are endless.

Add all the ingredients to the blender

The following smoothie recipe is one I made this weekend. Don’t be turned off by the color, although, I admit, that a green smoothie doesn’t seem all that appetizing. However, I can guarantee that it was quite yummy! Spinach may seem like a bizarre ingredient to add to a drink but it allows you to add a little more veggies to your day, and, magically, the smoothie will not even taste like spinach. Craziness, I know. But definitely worth a try! I actually made this for a light, refreshing dinner, on Saturday, since we had a large lunch earlier that day.


Tropical Spinach Smoothie
1 cup milk (you can use any type- I used rice milk when I made this)
6 oz. of low-fat vanilla yogurt
a generous handful of baby spinach leaves
half a mango, skinned and chopped
one banana, sliced
8 oz. pineapple chunks (if using canned, drain them)
1 teaspoon honey (optional)

Freeze the fruit. I usually chop and freeze them the night before. Once frozen, toss all the ingredients into a blender and process  until smooth.

Recipe: Paneer Tikka Masala

Paneer tikka masala with Indian style kidney beans, rice
naan, and a samosa

I love me some Indian cuisine! It’s hearty, super filling, and the flavors are out of this world. It’s not as complex to make as you would think. Often, I’ll make several dishes in the space of an hour (pre-prepping is key). My husband and I enjoy it so much we had it in our buffet when were married (and the dishes we offered were from our own recipes).

Lightly frying the paneer- I swear it wasn't
burned (although it looks like it is in the pic)

We’re lucky enough to live within walking distance of an Indian grocery store, in Baltimore, called Punjab. Because certain spices can be pricey (like cardamom or coriander), I highly recommend going to an Indian or Asian grocery store to purchase them. (Sorry grocery chains! I can buy bags of cinnamon sticks and other wonderful spices at Punjab, for $2-$3 a pop, a fraction of the cost at a regular store!) Don’t think that ethnic grocery stores only have exotic spices for sale- they also have garlic powder, onion powder, fennel seeds, etc., which are great to use to refill spice containers.

Paneer can be purchased at an Indian grocery. Paneer is an Indian cheese which has the consistency and texture of cheddar cheese with a nice, mild flavor. It fries like tofu (actually, I think it fries better than tofu). One of the things I love about Punjab, other than the friendly staff, is that they have huge (and spicy) homemade samosas for purchase at their counter.

Mmm cream, tomato sauce, and yogurt- oh my!

The recipe below is one that I make frequently. The spices are wonderful and the textures and flavors of the dish are smooth and creamy. Don’t omit the salt or sugar, they both add depth to the dish and keep the acidic tomato sauce in check. Serve this dish over rice with naan (an Indian flatbread) on the side. I’ve started seeing naan available in grocery chains, like Giant or Safeway, in either the bread or bakery sections.

Fry the paneer slices, in a lightly oiled skillet, until brown on each side; remove to a paper towel lined plate and set aside until later.

In the same pan add the butter, garlic, jalapeno, and ginger. Sauté for 1-2 minutes. Add the tomato sauce, yogurt, cream and remaining spices and seasonings. Bring to a simmer.

Add the paneer, peas, and potatoes. Simmer for 10-15 minutes until the mixture thickens. It will also thicken further as it cools.

Paneer Tikka Masala

1 (14oz.) package of paneer, sliced

1 tablespoon butter

1 teaspoon minced garlic

1 jalapeno, minced

1 tablespoon minced ginger (or 1 tablespoon ginger paste)

1 tablespoon ground cumin

2 teaspoons paprika (or 1 teaspoon of paprika and 1 teaspoon of smoked paprika)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 ½- 2 teaspoons salt

1 (15oz.) can tomato sauce

1 cup plain yogurt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 cup heavy cream

1 (8 ½ oz.) can peas, drained

2 potatoes, boiled until just tender and diced

NOTE: The combination of black pepper, cayenne pepper, and a minced jalapeno will produce a medium heat for this dish. If you want a zing, but don’t want it to be as spicy, halve those three ingredients. You can always add more heat, but you can’t take it away once it’s there.

Recipe: Baked Samosas

A baked samosa served with chana masala (Indian Chickpea Curry)

Samosas are appetizers that pair well with just about any meal, especially with Indian, Ethiopian, or Mediterranean dishes. They are usually filled with a variety of spices, potatoes, or other vegetables and are either baked or fried. They are wonderful served with chutney.

Mix together the ingredients.

Mix together the mashed potatoes through the crushed red pepper (i.e. all the ingredients except the puff pastry).

Separate the thawed puff pastry sheets and cut into 4” flat circles, using a round cookie cutter or an upside down drinking glass. Or heck, just free hand cut circles with a knife. Put a dollop or two of the potato mixture in the center of each round. Fold the round in half, until it resembles a half moon, and seal the edges with a little bit of water, using fork prongs to seal the deal. Place the samosas, an inch apart, on a parchment lined baking sheet (the puff pastry will get mighty puffy in the oven). Bake according to the instructions on the puff pastry package, or until golden.

Sealing the samosa via fork

Baked Samosas 

2 medium potatoes, boiled and mashed (with a small amount of melted butter added for moisture)

1 teaspoon of cumin seeds, toasted

1 teaspoon ground coriander

2 tablespoons chopped cilantro

2 teaspoons minced garlic

2 teaspoons chopped mint

½ teaspoon of salt

½ a jalapeno, minced

¼ cup of peas

¼ cup of golden raisins, halved

a pinch of crushed red pepper flakes

frozen puff pastry sheets, thawed

Sealing the samosa via a turnover press

NOTE: To toast cumin seeds, add them to a hot skillet. There's no need to add oil. Shake, or stir, the seeds- keep those puppies moving- if they're idle, they will pop. They only need to be toasted for one minute. If you wish, you can lightly crush them in a mortar and pestle.