• Home
  • Start Here!
    • Subscribe
    • Topics
    • Top Tips!
  • About
    • Services
    • Contact Us!
    • Media
    • Disclaimer
  • Blog
    • Popular Posts
    • Recipe Index
  • Books
    • RD Book Coaching Services
  • Podcast
  • Privacy Policy
  • Facebook
  • Twitter
  • Instagram
  • RSS Feed

Maryann Jacobsen

Independent Author & Family Nutrition Expert

  • Home
  • Start Here!
    • Subscribe
    • Topics
    • Top Tips!
  • About
    • Services
    • Contact Us!
    • Media
    • Disclaimer
  • Blog
    • Popular Posts
    • Recipe Index
  • Books
    • RD Book Coaching Services
  • Podcast
  • Privacy Policy

30 Meal Challenge (Meals 8-10): Vegetarian Dishes

January 12, 2015

Tweet
Pin
Share75
Yum
Email
Share
75 Shares

Everyone needs a good amount of tasty vegetarian meal options. Here I have a tried and true veggie lasagna along with two meals I’m trying to perfect. Let’s take a look:

Black Bean Sliders

I developed this recipe for Fearless Feeding and I remember really liking it.  So why don’t I make it? I think it has to do with not knowing how to serve it. It seems like too much starch to serve it with buns. So I had the idea of cutting holes in the corn tortillas to use as the main sandwich structure. Be sure to top with guacamole, salsa and anything else you like. I used salsa and red onions. It was good!

blackbeansliders2

blackbeansliders1

I discovered a bonus feature for this recipe.  Use the leftovers in eggs for breakfast burritos! Only thing is, next time I will up the spices a bit.

Black Bean Burgers
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Serves: 4
Ingredients
  • 1 (14-ounce) can black beans drained and rinsed
  • 2 tsp. olive oil
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • 1 egg
  • ⅓ bread crumbs
  • 1 medium sweet potato, cooked and mashed (no skin)
  • ½ cup Mexican blend cheese (or cheddar)
  • Tortillas (corn or flour)
Instructions
  1. Preheat over to 350F. Add beans, oil and spices to a food processor and pulse until chunky (not pureed).
  2. In a medium bowl combine bean mixture, egg, bread crumbs and mashed sweet potato until well combined.
  3. Form this mixture into small patties (about 8-10) and place on a sprayed cookie sheet. Brush each with some olive oil.
  4. Cook for about 15 minutes and then flip and cook an additional 5-10 minutes or until lightly browned.
  5. Heat tortillas in microwave or toaster oven and cut holes the same size as the sliders. Fill each burger with preferred toppings like avocado, salsa, more cheese and onions.
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

 

Slow Cooker Veggie Lasagna

Veggie lasagna in the slow cooker really is an amazingly simple meal (see link for full recipe).  It’s not an all-day slow cook option but a great way to make a meal earlier in the day and have it ready when it’s dinnertime. When I put lasagna in the rotation I will rotate this with my meat lasagna (a rotation within a rotation?).

Here are more ideas for slow cooker veggie lasagna that look good:

Kraft Slow Cooker Veggie Lasagna

Weelicious Crock Pot Lasagna 

Baked Falafel

Both my husband and I love falafel, but it’s typically deep-fried.  I’ve tried a couple of baked recipes but none have had staying power.  When I spotted this recipe from Mark Bittman, I got a renewed interest. If I can get this meal to an acceptable taste, I will rotate it in place of chicken. Yes, another rotation in a rotation.

It was off to a rough start as they didn’t have dried chickpeas at the nearby grocery store so I ended up getting them at Sprouts, a bit farther away.  Then I forgot to soak the beans overnight.  I looked online and saw a recommendation to boil the beans in water and let them sit for an hour, so that’s what I did. Lastly, it was hard to mix in the food processor.

falafel1

The flavor was right on but it was too thick and there were random chunks of chickpeas and onions in the final product. Actually, I tested them out on some friends who were over for dinner (with other options of course!) and they agreed. Tastes good, looks weird and too chunky.

So I’m going to try one more time and hopefully get it right.

What are your favorite vegetarian meals?

Next Post: Meals 11-14: Simple Chicken Recipes

Previous Post: Meals 5-7: Two Types of Tacos and Chicken Enchiladas

Related Posts

  • 30 Meal Challenge (Meals 11-14): Simple Chicken Recipes

    Okay, I can see that I cook with chicken a lot.  What I have been…

  • 30 Meal Challenge (Meals 15-17): Shrimp Two Ways and Salmon Cakes

    This challenge is getting difficult but I'm more than halfway there! Today I'm highlighting two…

  • 30 Meal Challenge: (Meals 5-7) Two Type of Tacos and Chicken Enchiladas

    Maybe it's because I grew up living so close to the border, but my favorite…

  • 30 Meal Challenge (Meals 22-25): Three Kinds of Soup and Pork Tenderloin

    Up to meal 25! I know I haven't met my goal of 30 days but…

Tweet
Pin
Share75
Yum
Email
Share
75 Shares

Categories: 30 Meals in 30 Days Challenge, Food & Cooking 6 Comments

« 30 Meal Challenge: (Meals 5-7) Two Type of Tacos and Chicken Enchiladas
Why I Made the Switch to Serving Dessert WITH Dinner »

Comments

  1. Regina says

    January 12, 2015 at 11:50 am

    This is my favorite baked falafel recipe, sometimes I’ll cook them in the morning, cool on a rack then put on a plate covered with saran wrap in the fridge. Then a brief re-heat in the microwave, makes dinner quite quick. Although, they are very quick and easy to make anyways.

    I leave out the hot pepper because my kids won’t eat them, and cilantro is definitely a personal taste but tastes great with or without both of those ingredients.

    I found that the key is to mash them up with a potato masher or fork, I used the food processor and everything was too pureed and wet.

    http://www.poorgirleatswell.com/2011/09/recipe-spicy-baked-falafel-sandwiches-with-homemade-tzatziki.html

    Reply
    • Regina says

      January 12, 2015 at 11:51 am

      also, this recipe has the benefit of being vegan, no egg!

      Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      January 12, 2015 at 1:39 pm

      Thanks Regina. Lots of great ideas!!

      Reply
  2. Regina says

    January 12, 2015 at 11:55 am

    Here’s a meal my kids love and has been a hit at potlucks for friends’ kids, it’s quite mild, can be served to vegans (since the cheese is used as topping when served, cooks well in the crock-pot and is very easy on the pocket book. It’s my Italian grandmother’s recipe, sausage or meatballs make a nice addition for meat lovers.

    Pasta e Fagioli

    1 pound dried great northern beans
    8 cups water
    1/2 of an 8-ounce can tomato sauce
    3 cloves garlic, chopped or pressed
    1/4 cup olive oil
    1 tsp. dried basil
    1 tsp. dried oregano
    1 TBS. salt

    elbow macaroni, cooked separately (or another small noodle like shells, etc.)
    grated Parmesan cheese

    Soak beans in water overnight, or the quick soak method: boil beans x2 minutes, remove from heat and let soak for 1-4 hours. For either method, throw off water when done and add fresh water.

    Add all ingredients and bring to a boil. Simmer til beans are soft, about 2 hours or more, and serve over cooked pasta with Parmesan cheese as a garnish. If you like greens, adding some chopped escarole to the top of individual servings is yummy! The Italian way is to serve it with a splash of olive oil added to each bowl.

    You can cook this in a crockpot; just put it in the crock after you bring everything to a boil. You can also use 4 cans of drained Cannellini beans instead of dried to cut down on cook time.

    Reply
  3. Kerri says

    January 15, 2015 at 12:47 pm

    The Loonyspoons Collection cookbook has a falafel recipe I really like!

    This is the same recipe here: https://whatteensneedtoknowaboutfood.wordpress.com/2012/02/09/falafel-patties/

    Reply
  4. Allison says

    January 25, 2015 at 8:53 pm

    I finally made your veggie lasagna recipe. Wow! So good, came out perfectly and even stayed intact cutting and scooping it onto plates. I couldn’t imagine how it would come out and be so good (I think I had tried a lasagna recipe once in the slow cooker and it was so watery and messy I never tried another one). Since yours had such great reviews I figured I would give it a try. So easy to prep while the kids napped and then I didn’t have to stand and make dinner, just throw together a salad and cut veggies right before it was done. My husband was not looking forward to it but said he really liked it and was surprised how good it tasted. The kids all liked it and even my 8 month old ate it up! Win, Win, Win in my book! Thank you!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi, I’m Maryann…

Hi, I’m a registered dietitian who focuses on developmental stages. Here, you won’t get one-size-fits-all advice. Instead, you’ll get information based on your (and your family’s) age and stage. Make your choice between family and midlife-focused newsletters below and subscribe. Find out more!

Recent Posts

  • Yes, Every Midlife Women Should Take a Multivitamin (And Here’s Why)
  • 10 Signs Intermittent Fasting Doesn’t Live Up to the Hype
  • What do the Latest Vitamin D Studies Really Tell Us?
  • 3 Breathing Exercises That Will Change Your Life with Nick Heath [Podcast]
  • 6 Dietary Supplements Most Teenagers Need

Random Posts

  • Real Baby Food Review and Fajita Salad RecipeReal Baby Food Review and Fajita Salad Recipe
  • Chobani Review and BIG GiveawayChobani Review and BIG Giveaway

Categories

Get the books!

The Alliance of Independent Authors - Author Member

Join the Newsletter

Sign up for Maryann’s E-mail Newsletter and get her ebook The Landmines of a Healthy Relationship with Food for FREE. Subscribe now!

Thank you!

You have successfully joined our subscriber list. You're not done. Check your email to confirm your address. After you do that, you'll receive a link for the free e-book.

.

Copyright © 2023 — Maryann Jacobsen • All rights reserved • Powered by Femme Flora. Designed & Developed by BinaryTurf Privacy Policy

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.OK Privacy Policy
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT