help!preg veg unmotivated & tired, need ideas..

[Spring Angel]

AJP

I just made your zucchini slice and yummo. It was delish, thanks for the recipe.

Luv Spring

[Olive]

glad you liked it spring, i made it last night and had left overs for lunch today yuummmy!

[minnie]

hey preggie vegos (and none vegos). i am lucky enough not to be working much at the moment and am motivated to cook lots! (which is good because, like you, i'm eating lots!). it does get a bit boring though, doesn't it? "my god, am i hungry again?? what the hell am i going to eat this time?.

some of my favourite recipes:
not sure if someone posted something similar but pop a potato in the microwave to soften then cut a cross in the top to split open a bit, then top with baked beans and cheese and put in oven until cheese melted and potato crispy. top with some mashed avocado and chopped spring onion and you have one filling, tasty meal. if you can be bothered, i make my own 'baked beans' which are much yummier than the canned type. bit of minced garlic and chopped onion softened in a saucepan, then add tin of red kidney beans (or navy beans), some finely chopped red capsicum. a tablespoon of sugar and a tin of tomatoes. simmer down for a while til thick. add some salt and pepper, herbs, chilli or whatever takes your fancy. eat on potato or with rice or with some corn chips. makes good tacos/burritos too- instead of mince.

mashed potato topped with steamed vegetables. use frozen chopped vegies to save time. steam them til just soft and place on top of mashed potato. top with a 'dressing' of a bit of balsamic vinegar (about a tablespoon), honey (about 2 tablespoons) and some sesame seeds. for extra goodness you can mash some butter beans in with the potato.

pumpkin pasta bake- steam pumpkin (about 500g) and mash/puree with a can of pumpkin soup. stir through cooked pasta with some chopped vegies (brocolli and zucchini are nice), put in a baking dish, top with cheese and bake til golden on top.

that's probably enough for now but i have heaps more if you want them?

good luck! love minnie.

[johT]

thanks for all the great ideas!!

hey preggie vegos (and none vegos). i am lucky enough not to be working much at the moment and am motivated to cook lots! (which is good because, like you, i'm eating lots!). it does get a bit boring though, doesn't it? "my god, am i hungry again?? what the hell am i going to eat this time?.
.

yes! exactly. also i just dont have much energy atm.

i made the curry chickpeas, im not a huge curry fan but it was nicer than the frozen ones as it had more vegies and now i've got 2 serves in the freezer!

i think i'll make zuchinni slice today, or perhaps savoury muffins.
mmm the pumpkin pasta sounds nice, will have to go get some pumpkin.
i love those frozen spring rolls. i eat them alot so sometimes i get sick of them *blush*
i havent had vegie fingers for a while speaking of frozen stuff - they are nice.
i used to be able to get frozen vegetable dim sims, i LOVED them - but they dont stock them anywhere anymore anyone know how to make them??
im also gonna buy some eggplant and make veg kebabs on the BBQ or frypan, ive got some tempeh to marinate aswell.
and i think im gonna make fried rice again soon.
keep the ideas coming, this is great!
ooh i can make beg canneloni aswell. i'll paste the 2 recipes below incase others want to make it.....

LEEK AND MUSHROOM CANNELLONI

1 large leek
1 medium onion
olive oil for frying
125 (4 oz) mushrooms, very finely chopped (I like swiss brown or portabella)
125-175g (4-6oz) well favoured cheese, grated

1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worchestire sauce
15 instant no need to precook cannelloni tubes

PREHEAT OVEN TO 190 degrees C, or according to cannelloni packet instructions.
Use a food processor to chop leek and medium onion very finely. Heat some olive oil in a pan and fry them until softened. Add the mushrooms and cheese, and cook, stirring until the vegetables are golden. Once the cheese has melted into the mixture, remove from heat and leave to cool.
Meanwhile, in a separate fry pan, fry the small onion in a little oil ,until brown. Stir in tomatoes. Mix stock cube with hot water and add to onion and tomatoes with the worchestire sauce. Cook the mixture until reduced by half. Fill the cannelloni with the leek and cheese mixture and place them in a greaseproof ovendish. Pour over the tomato sauce and bake for 25-30 mins.



BEAN CANNELLONI

1 tablespoon oil
2 cloves garlic, crushed
1 medium onion, finely chopped
1 medium red capsicum, finely chopped
1 medium green capsicum, finely chopped
1 tablespoon fresh chopped oregano
1 tablespoon fresh chooped basil
1 x 440g can 4-bean mix, drained and rinsed
1 tablespoon tomato paste
12 instant cannelloni shells
1 x 425g chunky pasta sauce (or you could make sauce from recipe above)

Heat oil in a pan, add garlic and onion; cook, stirring, until onion is soft. Add capsicums stir for 3 minutes. Stir in herbs.

Blend or process half the bean mix until smooth. Combine with remaining bean mix, onion mixture and tomato paste.

Spoon mixture into cannelloni shells.

Spoon a quarter of the pasta sauce over base of a heatproof dish (8-cup capacity). Top with filled cannelloni; spoon remaining sauce over top.

Cook in a moderate oven, 180 degree C, for about 25 minutes, or until heated through.

SAVOURY MUFFINS
2 cups SR flour
1/2 cup finely chopped ham
1/2 cup coarsley grated cheddar cheese
1/4 cup finely chopped mushrooms
1 small red capsicum, chopped finely
1 tablespooon finely chopped fresh parsley
125g butter, melted
1 cup (250ml) milk
1 egg, lightly beaten

grease three 12 hole small (2 tablespoon/40 ml capacity) muffin pans.
combine flour, ham, cheese, mushrooms, capsicum and parsley in a large bowl. stir in butter, milk and egg; do not overmix. Divide mixture among pan holes. bake in moderately hot oven 15 minutes; turn onto wire rack to cool.

MAKES 30.

storage - covered, in refrigerator.
freeze - suitable.

from womans weekly babies and toddlers good food cookbook