Family Friendly Meatless Recipes

by Angie Scheu and special contributer, Jeannie Seabrook

Angie Scheu is the owner and founder of Green Haven Living, an eco-friendly home, gift, and zero-waste store in Uptown Westerville Ohio. She lives in Westerville with her husband and 3 daughters. Before she began her retail adventure in 2016, she was a lifelong environmentalist, a corporate Human Resources Professional, and a 13-year veteran of the United States Air Force. Angie loves watching her daughters play softball, spending time in the great outdoors, traveling with her husband, trying new plant-based recipes, gardening, and collecting books that she "will get to eventually".  

Jeannie Seabrook is a teacher of homesteading techniques, including cooking and home preservation methods, cheese making, hand salves and soap. She is an event coordinator and cooking instructor for private parties, and tours. Jeannie is also a gardener and farm-to-fork caterer using fresh and canned artisan goods, and owner of Glass Rooster Cannery.

Last month, we wrote a blog post highlighting Totally Do-able Sustainable Resolutions. One of those  resolutions is to reduce your intake of meat products. This isn't beneficial only from a sustainability standpoint, but also from an overall health perspective. And, you don't have to give up meat completely to make a difference.  Here are a few interesting facts you may not know:
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• Animal agriculture is a water intensive industry. If every person were to give up meat for just one day per week, we could save approximately 100 billion gallons of water per year! If you have ever lived in a drought-stricken area, this one will grab your attention.
• Animal agriculture is responsible for more greenhouse gas emissions than all transportation combined.
• According to the Harvard Health Blog, the more meat we eat, the higher our risk for diabetes, heart disease, and strokes.

​So, we decided to compile some of our favorite meatless, vegetarian recipes for you to try. These are easy, family-friendly dishes that your kids will actually eat. We think you'll also find them versatile and quick enough to become a regular part of your weeknight rotation. 

Skillet Mexican Rice and/or Quinoa
(From Glass Rooster Cannery)

For this recipe, we used rice, but you can also swap rice for quinoa for a little extra protein. 

1 can of black beans or pinto beans,
​drained and rinsed
Tofu, cut into 1" pieces (optional)
4 cloves garlic
2 tbsp oil
2 cups rice (Basmati or Brown) 
1 - 16 ounce jar 
Glass Rooster Cannery Mexican Corn Salsa
1 - 16 ounce jar 
Glass Rooster Cannery Heirloom Salsa
4 cups vegetable broth
1 cup shredded sharp cheddar cheese
1 cup plain Greek yogurt 
Sliced avocado, if desired
1 Tbsp. Cilantro, for garnish
salt and pepper, to taste

In a large skillet, saute garlic in oil for 1 minute. Add beans and/or tofu and saute 4-5 minutes, tossing with garlic. Add rice and saute 2-3 minutes to toast rice. Add salsas and vegetable broth, stir and turn down to simmer for 20-25 minutes or until rice is cooked. Sprinkle with cheddar cheese, avocado, cilantro and plain Greek yogurt, if using. 

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Quick Pizza Casserole
(From Green Haven Living)

1 16-oz jar Glass Rooster Cannery Tomato Basil Marinara Sauce
1 16-oz package whole wheat penne noodles, cooked al dente
1 16-oz tub cottage cheese
1/2 white sweet onion, minced
3 large basil leaves, chopped
1 tsp. dried oregano
4-oz package shredded mozzarella and/or provolone cheese
Grated parmesan and/or romano cheese
salt and pepper, to taste

Pour marinara into large sauce pan and simmer sauce down to thickness you desire. Gently combine next 5 ingredients in same sauce pan, leaving some pieces of herbs for garnish. Heat through. Sprinkle cheeses and herbs over your hot pasta just prior to serving. 

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Gouda Potatoes
(From Green Haven Living)

6-8 Yukon Gold Potatoes
1/2 stick butter (1/4 cup)
1/4 cup Flour
2 cups Milk
1 cup Gouda Cheese
Garlic Salt, to taste
Freshly Ground Pepper, to taste
Fresh or dried parsley, as garnish

Chop potatoes into bite-size pieces. Add to large pot of boiling water for 10 minutes. Drain in a strainer and rinse with cold water. Return to large pot and set aside.

In the meantime, make your roux. Melt 1/2 stick butter in a separate sauce pan. Stir in flour gradually. Pour your milk in and heat on medium until thick and bubbly. Remove from heat. Add Gouda cheese and stir until melted. Season with garlic salt and pepper. Sprinkle with fresh or dried parsley.

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Cheesy Basil Squash Bake
(From Green Haven Living)

1 medium zucchini squash
1 squash (yellow, butternut, acorn, or delicata)
3 Tbsp freshly chopped basil
2 Tbsp thinly sliced green onion
1/2 tsp dried thyme
3/4 tsp garlic powder
1/2 cup mozzarella cheese

Preheat oven to 350 degrees F. Spray a glass baking dish with olive oil. Cut squash and zucchini in half moon slices. Thinly slice basil and green onion. Combine all ingredients and bake for 25 minutes. 

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Apple Walnut Grahams
(From Green Haven Living)

8 oz non-fat plain Greek yogurt
8 oz fat free cream cheese
2 tsp ground cinnamon
2 cubed or shredded gala apples, divided
1/2 c. chopped walnuts
2 Tbsp sugar
8-10 graham crackers

Combine Greek yogurt, cream cheese, cinnamon, walnuts, sugar, and one apple in a mixing bowl. Cover and chill for about 20 minutes. Split graham crackers in half. Arrange on a flat platter. Spoon yogurt mixture over graham cracker halves. Top with remaining diced or shredded apple. Finish with an extra shake of cinnamon, if desired.

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Roasted Dijon Mixed Vegetables
(From Green Haven Living)

Dressing:
1 Tbsp Dijon Mustard
1 1/2 Tbsp olive oil
1/2 - 1 Tbsp white wine vinegar
honey, to taste
Sea salt and pepper

Whisk together all dressing ingredients and set aside to allow flavors to combine.




Roasted Vegetables:
3 Tbsp olive oil
1/2 lb fresh green beans, trimmed
1 15-oz can garbanzo beans, drained and rinsed
1 medium sweet yellow onion, sliced
2 stalks green onion, thinly sliced
1 medium carrot, chopped
1/2 lb baby gold potatoes or fingerlings, halved
4 tsp. minced garlic
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh parsley, chopped
1 tsp. dried thyme
1 tsp dried rosemary
Sea salt and pepper

Preheat oven to 425. Line a cookie sheet with foil and lightly spray the foil with non-stick spray or olive oil. Coat potatoes with garlic and 1 Tbsp olive oil in a bowl. Spread evenly on cookie sheet and roast for 25 minutes, turning once. While potatoes are roasting, add remaining olive oil to bowl with herbs, green beans, garbanzo beans, onions, carrot. Salt and pepper to taste. Add remaining vegetables to cookie sheet and roast for another 10-12 minutes. Transfer while hot to a serving dish and drizzle with Dijon dressing.

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