In my post yesterday, 5 Ways to Afford Real Food on a Meager Budget, I talked about how we ate less meat but still had high quality meals. In this post I share a few of our favorite meat-free meals.
Creamed Onions with Thyme and Sage
This is a dish that we love and I don’t make near often enough. The original recipe is from Food & Wine. I change it slightly work better for us. I use 1/2 teaspoon each dried thyme and dried sage (instead of the fresh in the recipe), I don’t grind my own nutmeg and I use regular black pepper. I use 3/4 cup bone broth and 3/4 cup cream (instead of 1 1/2 cups of cream in the recipe). I use sea salt. Find the full recipe here. We serve this over new potatoes, mashed potatoes, or brown rice for a main dish.
This is a soup I discovered in Nourishing Traditions by Sally Fallon. It is a super easy and tasty. It is a thin soup so I usually serve it in mugs alongside a salad or a savory custard.
This soup has a small amount of spice. The original recipe called for using dried pepper flakes. The first time I made this soup we didn’t have any pepper flakes so I used a whole hot pepper and removed it at serving time. That worked well. One day when I was cutting hot peppers for cortido I wondered if I could use the top of the pepper instead of throwing it in the trash in this soup. So I stashed my pepper tops in the freezer and pulled one out the next time I made Coconut Soup. It worked perfectly!
1 quart broth (any type. I’ve used chicken, duck, turkey, beef and antelope. I haven’t tried fish broth, it might work)
1 can coconut whole coconut milk
Pinch of dried chile flakes, or a whole hot pepper, or the top of a hot pepper
1 teaspoon freshly grated ginger (best) or 1/3 teaspoon powdered ground ginger
Juice of 1 lemon
Boil broth, add remaining ingredients and simmer for 15 minutes.
You could add veggies for a heartier soup to eat with a spoon;
Sautee 2 or 3 peeled and sliced carrots,1 small chopped onion and around 1 cup sliced mushrooms in 2 tablespoons butter until soft. Proceed with recipe as above.
This is yummy main dish custard was inspired by Nourished Kitchen. A couple of years ago she did a Food Stamp Challenge. Low-Cost Acorn Custard was on her menu plan (click here and scroll down until you find the recipe). I use that concept and make savory custards out of just about anything! This is a meal we especially love during the spring when the chickens and ducks start laying well.
4 tablespoons butter (or combo of butter and coconut oil)
1 onion, diced
1-2 cups cooked veggies (see notes below)
6 eggs, beaten
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Cook onion in oil until soft. Combine cooked onion, veggies, eggs, salt, pepper and nutmeg. Put mixture into well buttered casserole dish, baking pan, or cast iron skillet. Bake at 350 for 30 to 40 minutes until eggs are solid.
Veggie Notes: You can make this savory casserole out of just about any vegetable as long as it isn’t too wet. I like to use this to use up leftovers that are lurking in the fridge. The following vegetables are best pureed or mashed; acorn squash, butternut squash, sweet potato, spaghetti squash (I don’t puree this one), and carrots. Chopped and cooked works well for these; broccoli, summer squash, greens (collard, mustard, chard, etc), and cabbage.
Substituting beans and legumes for meat is very well known. Beans are also an excellent source of many minerals and B vitamins (read more about beans here). Almost every week we have a Stretchy Bean of the week. I’ll ask my husband ‘what kind of bean do you want this week’. Then I’ll make a big pot of beans and we’ll turn that into three or four different meals. I usually cook the beans in bone broth to help with the nutrition. Sometimes instead of cooking the beans I’ll sprout them out and use them that way. Some of our bean based dishes do have small amounts of meat added to the final dish but the bulk of them are just the beans cooked in broth. Check out my 13 week menu plan for lots of ideas.
Please share your favorite meat-free meals in the comments
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