Thursday, November 5, 2009

A recipe

My 12-year-old daughter has become a vegetarian. This is something that she's toyed with on and off for about a year, but usually a quick trip through the McDonald's drive-thru will cure her of it. (I know, how mean am I? But as someone who for years thought Vegans were aliens on Star Trek, I knew this would be a huge challenge for me, and I wanted to be sure she was serious about it.)

For several weeks now, she has stuck to her guns and not put a morsel of beef, chicken or fish in her mouth. She gets the vegetarian meals for lunch at school, and I know this because I checked the invoice online to see what she's been ordering. And I've made it a point to cook a few of her very favorite recipes that include meat, and she opts for peanut butter and banana sandwiches.

I finally caved and bought a vegetarian cookbook a couple days ago. Last night I tried our first dish. It was so delicious, I have to share the recipe with you. The picky eater in the family would have nothing to do with it. But the three of us non-vegetarians were sold. This stew is filling, flavorful, a bit sweet and the servings are huge. No side dishes required.

Southwestern Stew with corn dumplings
from Betty Crocker Easy Everyday Vegetarian

1 tablespoon vegetable oil
l large onion, chopped (1 cup)
2 cups cubed peeled dark-orange sweet potatoes or butternut squash
1 cup frozen whole kernel corn
1 can (15 oz) garbanzo beans, drained, rinsed
1 jar (16 oz) chunky-style salsa
1 cup water
1/4 teaspoon ground cinnamon
1 pouch (6.5 oz) golden corn muffin mix and bread mix
1/2 cup fat free milk
1 tablespoon vegetable oil
1 tablespoon roasted sunflower nuts, if desired

1. Heat oven to 425 degrees F. In ovenproof 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in sweet potatoes, corn, beans, salsa, water and cinnamon. Heat to boiling, stirring occasionally.

2. In small bowl, mix corn muffin mix, milk and 1 tablespoon oil. Stir in nuts if desired. Drop dough by 8 spoonfuls onto vegetable mixture.

3. Bake uncovered 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.

This recipe is a great source of vitamins A and C. It meets 30% of daily iron requirements, which is one of the nutrients I've been struggling to get into her diet. I found a website on teens and vegetarianism that I think will be helpful. If anyone else has any resources, I'd love to hear about them.

For the Giving Thanks Challenge: I'm thankful for fall vegetables. Butternut squash, acorn squash, spaghetti squash, pumpkins. All part of the reason that fall is my favorite season.

9 comments:

Melissa said...

Karen,

Thank you so much for your kind words which you left for me on my blog.

I also am a vegetarian, and my husband as well.

I thank you for your shared recipe.

Melissa

Flat Creek Farm said...

This really sounds yummy! Thanks for the recipe, and also your sweet comments on the blog :) Have a great day! -Tammy

Joanne said...

The recipe looks delicious. I'm not vegetarian, but know someone who is, and I've wondered about meal prep, coming up with nutritious dinners without a meat portion. Though I must say we are not big meat-eaters, usually a chicken cutlet with veggies & peppers, or a burger with salads, pastas and salad. The veggies seem more prominent than the meat.

RIZZI said...

HI KAREN,
I AM SO SURPRISED THAT EMILY LOVES SO MANY VEGETABLES, WHEN SHE WAS DOWN THE SHORE SHE ATE ALL KINDS OF MEAT, MORE POWER TO HER. I LOVE VEGETABLES MYSELF, SO DOES JACKIE. THERE'S NOTHING LIKE A GREAT STEAK, AND A LOT OF MASHED POTATOES, AND VEGETABLS. THERE I GO AGAIN. THE RECIPE SOUNDS GOOD, MUST GIVE IT TO JACKIE TO MAKE. TAKE CARE, LOVE AUNT RIZ

Susanne said...

That sounds really good. I'll be trying it.

My youngest went veg for a year and a half. She did really, really well with it too. Once I got the hang of it it was very easy for me as the mom/cook to modify a portion for her into a vegetarian meal of whatever we were eating. Just make sure she is getting her iron from vegetable and bean sources.

diana said...

good for all of you. i do think it would be hard to only have one member of the family who has chosen that lifestyle. you're a good mom for supporting her in that.

i bet you find all kinds of good recipes that most of the family will like.

♥Mimi♥ said...

Yes, the colors of fall and the wonderful, robust flavor of fall foods. Great blessings to be thankful for...

Jen said...

The recipe looks great....your cooking will be a challenge with you all. I dont know anything about vegetarians. Madison loves meat. We all do. I'm sure there are many web sites out there that can help you...

I love the Give thanks idea.

Stacy at Exceedingly Mundane said...

That recipe sounds pretty delicious! I don't think I could ever give up meat and I know my husband would never even try. Plus, I've been SO dismayed the last couple of weeks. I've been buying fall squash and preparing them as side dishes and he apparently dislikes them more than I thought. He finally said, PLEASE do not buy any more of this stuff. You can eat it, but I won't touch it, ever again :(

Hope you have a wonderful day!