Non meat options

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My 10yo daughter has decided not to eat meat or poultry- she will though eat fish, eggs & dairy.

It’s been a bit of a challenge for us to keep interesting food. One recipe is usually only good for two times before it has to be retired for a long break.

Canned fish recipes have been good- improvised tuna lasagne and salmon shepherd’s pie have gone down well. Vegetable quiche was popular once. Vego pizzas are OK once in a while.

But we’re starting to run out of options.

Can anyone suggest some new dishes please?

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Some random ideas:

Ratatouille – nice with rice or couscous.

You can do a lot with mushrooms:
– Mushroom omelette
– Pasta with mushroom sauce
– Stuffed big mushrooms
– Paprika/bell pepper stuffed with mushrooms
etc.

Puff pastry – although you can make it yourself, the puff pastry squares in the frozen foods section of the supermarket are very convenient. Make little (or not so little) packets filled with for example cheese and/or vegetables and/or mushrooms etc. A nice way to do something with small portions left over from the previous day.

Supermarkets here in The Netherlands sell a lot of vegetarian products that more or less look, smell and taste like meat (vegetarian hamburgers, vegetarian “ground meat”, vegetarian cordon bleu, vegetarian “meat balls”, …). Some (not all) of them are very palatable, it’s worth a try if you can get things like that in Oz.

Canned tuna is handy to have, but can you get fresh tuna? It’s delicious grilled or pan-fried.

For the summer: large salads (lettuce, tomato, hard-boiled eggs, canned tuna or salmon, cottage cheese, whatever, …), with freshly baked french bread.

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Hans,

Some good ideas there- thanks.

I’d tried some puff pastry ideas earlier, and forgotten them. Thanks for the reminder.

Fresh tuna is good- as are fresh fish hillets- but not so popular with the others. But it may be good to encourage at least one member of the younger GeoffW family in that direction.

But the 10yo is not a fan of mushrooms or onions. A pity- it cuts out just so many good possibilities.

Peppers stuffed with other things are a possibility.

And I gave her a taste of a spinach/fetta cheese pastry which she had previously avoided before. She loved it, so that opens up a few more possibilities.

Thanks

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Some random ideas:

Ratatouille – nice with rice or couscous.

You can do a lot with mushrooms:
– Mushroom omelette
– Pasta with mushroom sauce
– Stuffed big mushrooms
– Paprika/bell pepper stuffed with mushrooms
etc.

Puff pastry – although you can make it yourself, the puff pastry squares in the frozen foods section of the supermarket are very convenient. Make little (or not so little) packets filled with for example cheese and/or vegetables and/or mushrooms etc. A nice way to do something with small portions left over from the previous day.

Supermarkets here in The Netherlands sell a lot of vegetarian products that more or less look, smell and taste like meat (vegetarian hamburgers, vegetarian “ground meat”, vegetarian cordon bleu, vegetarian “meat balls”, …). Some (not all) of them are very palatable, it’s worth a try if you can get things like that in Oz.

Canned tuna is handy to have, but can you get fresh tuna? It’s delicious grilled or pan-fried.

For the summer: large salads (lettuce, tomato, hard-boiled eggs, canned tuna or salmon, cottage cheese, whatever, …), with freshly baked french bread.

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I would try to make fish and preferably fresh rather than canned a large part of the family diet so that you can often all eat the same meal rather than always be making something specially for your daughter.

How about Borlotti Bean Burgers

50g pine kernels
1 x 425g can borlotti beans, drained, rinsed and dried on kitchen paper
1 small red onion finely chopped
1 tbsp sun-dried tomatoes chopped
50g fresh breadcrumbs
1 egg beaten
salt & pepper
olive oil for frying

Toast pine kernels until golden.
Place beans in large bowl and mash well with a fork.
Add onion, tomatoes, half the breadcrumbs, egg, pine kernels and seasoning mixing really roughly
Divide mixtue into 4 and shape as burgers
Coat outside in remaining breadcrumbs
Chill 1 hour or more
Heat oil in a large frying pan and add burgers. Fry for 3-4 minutes on each side until golden, drain on kitchen paper.
Serve immediately on toasted bun or bread top with salad leaves and spoon some mayo flavoured with basil over

All pulses and the like are good for her

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That looks interesting Sue, I will give it a go.

Crumbed prepared fish is popular with everybody. Fresh fish fillets are a possibility, though not so popular with older sister.

Whole fish are a no-no. I don’t want my younger daughter to also get turned off fish completely if she identifies them with the other animals she doesn’t eat. I would like to leave her with that choice for later on. (The reason she does not eat meat now is that she cradled her dying pet duck after it had been left for dead- inside a “secure” cage- by a fox).

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That looks interesting Sue, I will give it a go.

Crumbed prepared fish is popular with everybody. Fresh fish fillets are a possibility, though not so popular with older sister.

Whole fish are a no-no. I don’t want my younger daughter to also get turned off fish completely if she identifies them with the other animals she doesn’t eat. I would like to leave her with that choice for later on. (The reason she does not eat meat now is that she cradled her dying pet duck after it had been left for dead- inside a “secure” cage- by a fox).

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I would try to make fish and preferably fresh rather than canned a large part of the family diet so that you can often all eat the same meal rather than always be making something specially for your daughter.

How about Borlotti Bean Burgers

50g pine kernels
1 x 425g can borlotti beans, drained, rinsed and dried on kitchen paper
1 small red onion finely chopped
1 tbsp sun-dried tomatoes chopped
50g fresh breadcrumbs
1 egg beaten
salt & pepper
olive oil for frying

Toast pine kernels until golden.
Place beans in large bowl and mash well with a fork.
Add onion, tomatoes, half the breadcrumbs, egg, pine kernels and seasoning mixing really roughly
Divide mixtue into 4 and shape as burgers
Coat outside in remaining breadcrumbs
Chill 1 hour or more
Heat oil in a large frying pan and add burgers. Fry for 3-4 minutes on each side until golden, drain on kitchen paper.
Serve immediately on toasted bun or bread top with salad leaves and spoon some mayo flavoured with basil over

All pulses and the like are good for her

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Vegetable Stew

Get a large casserole pan, with a cover and then reconsider, you will need a bigger one.
All veg must be fresh, no frozen or canned. Soft vegetables like broccoli and cauliflower aren’t suitable

2 tble spoon oil oil
2 heaped tble spoon flour
3 – 4 tble spoon tomato puree
Garlic to taste
2 leeks
3 large carrots
1 medium swede (the veg and not a member of ABBA)
1/2 onion
2 parsnips, (don’t forget to peel, quarter and remove hard core)
pack of sugarsnap peas or mange tout
pack of fine green beans
2 courgettes (zucchini)
Small new potatoes
1 litre of vegetable stock
1 bottle of strong but cheap red wine (I like to use the store’s own brand of claret)
1 quarter of large edam cheese chopped into small chunks

Chop all veg except for the potatoes, roughly into big hunks
Heat the oil and add flour. Brown flour then add tomoto puree. This will make a roux to thicken the mixture
Throw in veg
Pour on vegetable stock
Pour in all the red wine
Bring to a boil and cover. Put in the oven on 200 degree cent for 1 hour
Add potatoes whole and cook for another 1/2 and then test for tenderness. It may need to cook a bit longer depending on how thickly you cut the swede and the size of the potatoes
10 minutes before serving put in the cheese and stir it in.

Serve with crusty bread

Nice thing about this you can adjust the vegetables according to preference.

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>> 1 medium swede (the veg and not a member of ABBA)

I love the idea of throwing a member of ABBA into a casserole. I wouldn’t care to eat the resulting stew, though.

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Just in case this is Greek to you;

Sweed = Rutabaga, as in:

rutabaga

n 1: large yellow root of a rutabaga plant [syn: swede, swedish turnip, yellow turnip] 2: plant with a thick bulbous edible yellow root; used as food and animal feed [syn: turnip cabbage, swede, Swedish turnip, rutabaga plant, Brassica napus napobrassica]

Source: WordNet

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Thanks, Bowlie. A Swede doesn’t sound like Greek to me!

Or, in the words of the Swedish chef:

Thunks, Booleee-a. A Svede-a duesn’t suoond leeke-a Greek tu me-a.

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I didn’t expect the Europeans to be confused by the term ‘swede’ but i guessed that some of those from ‘over there’ might struggle a bit. But since it’s Canadian ‘turkey day” (jour de merci donnet!) I think they must be sleeping it off, un peut! Now if we can only keep the sweeds out of the pot, which reminds me have you seen the play Mama Mia? A collection of ABBA tunes all tied up into a story line … We saw it in the West end just over a year ago, even got the father in law boggying in the aisles!

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I haven’t seen the play (isn’t it a musical?), as you may have surmised from my first reply in this thread I am not a fan of ABBA.

And I’m not sure I want to know what ‘boggying’ is, given the meaning ‘bog’ can have.

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That’s right Hans. I remember your trip to the bogs of Ireland

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Yep, that’s what I was thinking of

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Yep, that’s what I was thinking of

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That’s right Hans. I remember your trip to the bogs of Ireland

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I haven’t seen the play (isn’t it a musical?), as you may have surmised from my first reply in this thread I am not a fan of ABBA.

And I’m not sure I want to know what ‘boggying’ is, given the meaning ‘bog’ can have.

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I didn’t expect the Europeans to be confused by the term ‘swede’ but i guessed that some of those from ‘over there’ might struggle a bit. But since it’s Canadian ‘turkey day” (jour de merci donnet!) I think they must be sleeping it off, un peut! Now if we can only keep the sweeds out of the pot, which reminds me have you seen the play Mama Mia? A collection of ABBA tunes all tied up into a story line … We saw it in the West end just over a year ago, even got the father in law boggying in the aisles!

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Thanks, Bowlie. A Swede doesn’t sound like Greek to me!

Or, in the words of the Swedish chef:

Thunks, Booleee-a. A Svede-a duesn’t suoond leeke-a Greek tu me-a.

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I appreciate the explanation of the ingredient “Sweed/Swede”!! Yep, I am from ‘over here’ and didn’t have a clue what that was!!
And I am awake presently although it was a very busy week-end! We got our youngest daughter, and our last of the brood of two, married off!!

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I appreciate the explanation of the ingredient “Sweed/Swede”!! Yep, I am from ‘over here’ and didn’t have a clue what that was!!
And I am awake presently although it was a very busy week-end! We got our youngest daughter, and our last of the brood of two, married off!!

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Just in case this is Greek to you;

Sweed = Rutabaga, as in:

rutabaga

n 1: large yellow root of a rutabaga plant [syn: swede, swedish turnip, yellow turnip] 2: plant with a thick bulbous edible yellow root; used as food and animal feed [syn: turnip cabbage, swede, Swedish turnip, rutabaga plant, Brassica napus napobrassica]

Source: WordNet

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>> 1 medium swede (the veg and not a member of ABBA)

I love the idea of throwing a member of ABBA into a casserole. I wouldn’t care to eat the resulting stew, though.

Reply | Quote

Vegetable Stew

Get a large casserole pan, with a cover and then reconsider, you will need a bigger one.
All veg must be fresh, no frozen or canned. Soft vegetables like broccoli and cauliflower aren’t suitable

2 tble spoon oil oil
2 heaped tble spoon flour
3 – 4 tble spoon tomato puree
Garlic to taste
2 leeks
3 large carrots
1 medium swede (the veg and not a member of ABBA)
1/2 onion
2 parsnips, (don’t forget to peel, quarter and remove hard core)
pack of sugarsnap peas or mange tout
pack of fine green beans
2 courgettes (zucchini)
Small new potatoes
1 litre of vegetable stock
1 bottle of strong but cheap red wine (I like to use the store’s own brand of claret)
1 quarter of large edam cheese chopped into small chunks

Chop all veg except for the potatoes, roughly into big hunks
Heat the oil and add flour. Brown flour then add tomoto puree. This will make a roux to thicken the mixture
Throw in veg
Pour on vegetable stock
Pour in all the red wine
Bring to a boil and cover. Put in the oven on 200 degree cent for 1 hour
Add potatoes whole and cook for another 1/2 and then test for tenderness. It may need to cook a bit longer depending on how thickly you cut the swede and the size of the potatoes
10 minutes before serving put in the cheese and stir it in.

Serve with crusty bread

Nice thing about this you can adjust the vegetables according to preference.

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Try this site, it has recipes for just about everything, vegetable, sea food, salads, pasta, fruit, eggs, etc. http://www.culinarycafe.com/%5B/url%5D

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Try this site, it has recipes for just about everything, vegetable, sea food, salads, pasta, fruit, eggs, etc. http://www.culinarycafe.com/%5B/url%5D

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Hi Geoff, I found this yummy vegetarian banquet recipe site excellent (wow that was a mouthful, no pun intended I liked this one cause I can do a search within the site for other vegetarian recipes and its oz so the contents are available locally.

http://www.bhg.com.au/food.nsf/Content/bhg_XmasMenusVege%5B/url%5D

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I’ve been vegetarian for 9 years now. You’ve got to be sure you’re getting enough protein in the diet. There are lots of vegetarian sites that list high protein alternatives like the correct combination of beans/lentils and rice. Check out all of the soy products. If she will drink soymilk, the best-tasting one I have found is Yeo’s at Chinese grocery stores. Chinese/Oriental groceries also have a lot of other meat alternative products that are not fish-related.
Kris

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> the correct combination of beans/lentils and rice

I’ve read that our bodies keeps a kind of “24-hour buffer” of amino acids, so at least you don’t have to do complicated same-meal combining, as was thought 30 years ago…

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> the correct combination of beans/lentils and rice

I’ve read that our bodies keeps a kind of “24-hour buffer” of amino acids, so at least you don’t have to do complicated same-meal combining, as was thought 30 years ago…

Reply | Quote

I’ve been vegetarian for 9 years now. You’ve got to be sure you’re getting enough protein in the diet. There are lots of vegetarian sites that list high protein alternatives like the correct combination of beans/lentils and rice. Check out all of the soy products. If she will drink soymilk, the best-tasting one I have found is Yeo’s at Chinese grocery stores. Chinese/Oriental groceries also have a lot of other meat alternative products that are not fish-related.
Kris

Reply | Quote

Hi Geoff, I found this yummy vegetarian banquet recipe site excellent (wow that was a mouthful, no pun intended I liked this one cause I can do a search within the site for other vegetarian recipes and its oz so the contents are available locally.

http://www.bhg.com.au/food.nsf/Content/bhg_XmasMenusVege%5B/url%5D

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Thanks to all for their input.

My daughter is getting the benefits as we try new options. Thanks.

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Thanks to all for their input.

My daughter is getting the benefits as we try new options. Thanks.

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