Meatless Recipes

Are you trying to eat less meat? Try some of these meatless recipes to keep your body in a more alkaline state. Studies have shown that our bodies feel younger and work better when our blood is more alkaline. Meat causes our bodies to be more acidic. We could all benefit from eating a few meals without meat.

Greek Vegetable Bake

1 pound fresh green beans, trimmed
1 pound zucchini cut in ¼” slices
3 small carrots cut in ¼” slices
1 large potato, peeled and quartered
1 medium onion, chopped
1 celery rib, thinly sliced
1 8oz. can tomato sauce
2 Tbs. minced fresh parsley
1 tsp. dried oregano
½ tsp. seasoned salt
½ tsp. Garlic salt
½ tsp. lemon pepper seasoning
½ tsp. pepper

Grease a 2-quart baking dish with butter. Layer ½ of the veggies. Tops with ½ can of tomato sauce. Combine the seasonings and sprinkle ½ over the sauce. Repeat layers. Cover and bake at 350 degrees for 70-80 minutes. Serves 6.

4 cups broccoli florets
2 small sweet red peppers, julienned
1 jalapeño pepper, seeded and chopped
1 Tbs. minced fresh cilantro.
2 garlic cloves, minced
1 tsp. chili powder
1 tsp. olive oil
½ tsp. ground cumin
¼ tsp. salt
12 flour tortillas (6”)
1-½ cups shredded Mexican cheese blend

Combine the first 9 ingredients. Cover and cook in a small amount of water until tender. Divide the vegetable mixture evenly over 6 tortillas. Top each with a remaining tortilla. Place each on a microwave-safe plate; cover with a piece of waxed paper and microwave on high for 30-45 seconds or until cheese is melted. If you prefer not to use a microwave, place on a baking sheet and broil for a few minutes until cheese is melted. Cut each quesadilla into wedges. Serves 6.

1 Tbs. olive oil
2 medium onions, sliced
1 medium carrot, sliced
1 stalk celery, sliced
3 medium cloves garlic, chopped
2 tsp. curry powder
1 tsp. cumin
1/8 tsp. dried red pepper flakes
2 cups vegetable stock
1-cup brown or green lentils
3 small red potatoes or Yukon gold potatoes, cubed
1-cup green beans
1-cup peas
1-cup plain yogurt

Heat oil in a large skillet over medium heat. Add onions, carrots and celery. Cook 10 minutes. Add garlic and cook 2 minutes more. Add spices, stock, lentils and potatoes. Raise heat and bring to a simmer. Cover and lower heat. Simmer 15 minutes or until lentils are almost tender. Add green beans; cover and cook 5 minutes. Add peas and cook 5 more minutes. Remove pan from heat, uncover and allow to cool slightly before stirring in yogurt.

1 Tbs. curry powder
2 onions
2 Tbs. whole-wheat flour
3 cups water
2 cubes soup bouillon (vegetable or beef)
1 tsp. grated fresh ginger
1 tsp. minced garlic
½ tsp. garam masala
2 Tbs. butter

Heat water in a pan and add bouillon to make soup. Slice onion thinly. Heat butter and sauté onion until they are brown (15-20 minutes). Add garlic and ginger in the pan and sauté well. Add flour and curry powder and sauté over low heat. Pour soup in the pan, slowly, stirring constantly. Simmer the curry roux until thickened, and then add garam masala. This roux can be kept in the refrigerator until needed for the Japanese curry recipe below. You can also buy Japanese curry at Asian food stores for a quicker dinner.

1 onion
2 potatoes
2 carrots
½ cup curry roux
3-½ cups water
½ pound cubed beef (optional - if you don't use any meat, add more carrots and potatoes)
4 cups steamed rice (I use brown)

Cut potatoes, carrots and beef into bite sized pieces. Slice onions. Sauté the beef in a pan with a little olive oil. Add the vegetables and sauté together. Add the water and bring to a boil. Turn down the heat and cook for 40-50 minutes. Add the roux to the pan and simmer for 10 minutes. Serve the curry over steamed rice.

Do you have any great meatless recipes? I would love to see them. Contact me and let me know. It might make a great addition to this page.

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