vegetarian recipes that both my dad and I will like?
im 16 and i live with my dad. im vegetarian and he is practically a carnivore. he always complains that i am starving him because i only cook vegetarian meals.he says that it doesn’t fill him up. are there any recipes that will work for both of us?
As long as he likes his meat, eating vegetarian all the time will never satisfy him. So, try to make a meat side occassionally just for him while you both enjoy the vegetarian dish.
Here are a few I hope you will both enjoy:
Corn Casserole
INGREDIENTS
* 2 (8 ounce) packages cream cheese
* 1 cup butter
* 5 (15 ounce) cans white corn, drained
* 1 (12 ounce) jar diced jalapeno peppers
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place cream cheese and butter in a microwave safe 9×13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
3. Mix white corn and diced jalapeno peppers with the butter and cream cheese.
4. Bake in the preheated oven 30 to 35 minutes.
Tangy Vegan Crockpot Corn Chowder
INGREDIENTS
* 2 (12 ounce) cans whole kernel corn
* 3 cups vegetable broth
* 3 potatoes, diced
* 1 large onion, diced
* 1 clove garlic, minced
* 2 red chile peppers, minced
* 1 tablespoon chili powder
* 2 teaspoons salt
* 1 tablespoon parsley flakes
* black pepper to taste
* 1 3/4 cups soy milk
* 1/4 cup margarine
* 1 lime, juiced
DIRECTIONS
1. Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
2. Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lemon juice to serve.
Curried Tofu Salad
INGREDIENTS
* 1 (12 ounce) package extra firm tofu, drained and cubed
* 1 teaspoon curry powder
* 1 tablespoon lemon juice
* 2 tablespoons mayonnaise
* 1 tablespoon distilled white vinegar
* 1/4 teaspoon crushed red pepper flakes
* 1 tablespoon soy sauce
* 1 large carrot, grated
* 1 chopped red bell pepper
* 1/4 cup peanuts
* 1/4 cup pitted dates
* 1 clove garlic, chopped
* 1 large green onion, chopped
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.
2. Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.
3. Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.
Note:
You can make this salad without adding the tofu. Upon serving, add tofu for you and tuna or chicken for your father.
Spinach and Strawberry Salad
INGREDIENTS
* 2 bunches spinach, rinsed and torn into bite-size pieces
* 4 cups sliced strawberries
* 1/2 cup vegetable oil
* 1/4 cup white wine vinegar
* 1/2 cup white sugar
* 1/4 teaspoon paprika
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
DIRECTIONS
1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
I hope I have helped….
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