need vegetarian batch cooking ideas

[Anonymous]

What are your favorite recipes? Not crazy about pastas. I've gotten bored with spinach & feta quiche and brown rice/walnut/cheese/broccoli casserole.

TIA!

[Anonymous]

I make vegetarian chili. Cut up 1 onion and 1 red pepper, sautee for a bit, then add in some beans, broth, and a can or two of diced tomatoes. Season to taste. Let cook for an hour. Voila! It freezes nicely too.

[Anonymous]

Anything Indian. Lots of dal options: lentils (red or yellow). You can do spinach curries as well.

[Anonymous]

When you say "batch" cooking, you mean things you can freeze as well or just make large portions?

[Anonymous]

I'm in love with onion, navy beans, diced tomatoes and spinach sautéed and finished with some lemon.

[Anonymous]

I once made a tofu sloppy joe mix that was awesome, easy and freezable. Fried rice, risotto, Spanikopita.

[Anonymous]

Anonymous wrote:When you say "batch" cooking, you mean things you can freeze as well or just make large portions?

Both. We need recipes that I can make on Sunday night that will last through at least Wednesday or Thursday (frozen or fresh).

[Anonymous]

Peanut and sesame noodles, a big quinoa salad, ratatouille (sp?)

[Anonymous]

This is a really delicious chickpea dish:
http://www.saveur.com/article/Recipes/Chickpeas-with-Tomatoes-and-Sweet-Peppers

Also, you could make the famous DCUM skillet gnocchi that was going around this board a while ago:
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

Vegetarian casseroles from Martha Stewart:
http://www.marthastewart.com/359926/vegetarian-casserole-recipes/@center/852566/vegetarian-recipes#359926

Eggplant roll-ups:
http://www.epicurious.com/recipes/food/views/Eggplant-Rolls-Filled-with-Basil-and-Cheese-12755

[Anonymous]

I make a pasta salad with tortellini, chickpeas, greens, tomato, tofu, and whatever else is around--this week it was asparagus, peppers, and corn. Eat it warm or cold.

[Anonymous]

http://www.eatingwell.com/recipes/indian_spiced_eggplant_cauliflower_stew.html

I really liked the above recipe but I tripled the amount of spices called for (though also had almost 2lbs of eggplant and 30oz of tomatoes too) and add a good bit more salt too.

[Anonymous]

I make veggie burgers: put onion, red pepper, and Portobello mushrooms in a food processor, add spices, an egg and breadcrumbs, mix well and then bake in patties until cooked, then broil for 2 minutes on each side so they have a nice crust on the outside. Unfortunately I don't like beans or I would add them too. Sometimes I add shredded cheese or just serve with a slice of cheese. I wrap them individually and freeze. By the time I've chopped and mixed everything it always takes me longer than I would expect but it makes a convenient meal for reheating.

[Anonymous]

Love this vegetarian curry recipe (cauliflower, potatoes and peas). Put in a microwavable container over brown rice and it makes a tasty vegetarian lunch.
http://www.foodandwine.com/recipes/cauliflower-potato-and-pea-curry

[Anonymous]

Anonymous wrote:http://www.eatingwell.com/recipes/indian_spiced_eggplant_cauliflower_stew.html

I really liked the above recipe but I tripled the amount of spices called for (though also had almost 2lbs of eggplant and 30oz of tomatoes too) and add a good bit more salt too.

Not OP, but that looks good and I have all the ingredients on hand so I'm making it tonight- thanks for the recipe!

[Anonymous]

I make variations on this casserole: http://allrecipes.com/recipe/layered-vegetable-enchilada-casserole/

I make up black beans and Spanish rice as side dishes, and then I freeze leftovers in individual servings of casserole, rice, and beans in a dish together. It's like pulling a frozen Amy's dinner out of the freezer.