Vegetarian Recipes for Meat-Eaters

Are you one of those meat eaters who define themselves as more of a carnivore? Do you think you have to include meat in a recipe to have flavor? These recipes may change your mind. They are easy and relatively quick to prepare, because much of the hassle is removed with the meat!

For someone who does not tend to enjoy cooking, but still wants to eat fresh and healthy food, recipes like the ones found below can be a great middle ground. They do not take much effort, but are excitingly delicious and healthy! The ingredient measurements do not have to be followed exactly, but instead act as a general guide. It can be much easier and faster to “eye” measurements…if indeed you have a good eye!

Roasted Cauliflower & Kohlrabi

1 head of cauliflower

3-4 kohlrabi bulbs

½-1 cup of olives of your choice (manzanilla or castelvetrano work wonderfully)

⅛ cup of olive oil, or enough to coat all ingredients without drowning!

Half a lemon

2-3 cloves of garlic

½-1 teaspoon of basil

Salt and pepper to taste

Preheat oven to 400 degrees. Remove leaves and stems from kohlrabi bulbs. However, do not discard! The leaves have a delicious meaty flavor, and are a perfect addition to a salad with kale, spinach or other greens. Kohlrabi may be hard to find in grocery stores, but can be found at the Forsyth Farmer’s Market in downtown Savannah before it closes for the winter. You can always omit this ingredient, or replace it with carrots or even brussel sprouts. Chop kohlrabi bulbs into small, bite size pieces. Chop head of cauliflower, removing the core and leaves, into small florets. Chop olives into small pieces and add into a bowl with chopped cauliflower and kohlrabi. Wash and scrub lemon before cutting into halves. Cut half of lemon into very thin slices, then quarter the slices. Add to bowl with other ingredients. Mince cloves of garlic and basil leaves. Add to bowl. Coat ingredients in bowl with olive oil. Add salt and pepper. Stir thoroughly. Spread contents of bowl evenly into roasting pan. Roast for 25 minutes, or a tad longer, if you like crispy veggies.

Stir-Fry Veggies with Peanut Sauce  

Sauce: 3 tablespoons of coconut peanut butter (my favorite brand is Earth Balance)

3 tablespoons of coconut amino (FYI–With no preservatives like alcohol, the coconut amino makes the dish much healthier than would other sauces like teriyaki or soy, which contain too much sodium and preservatives.)

Juice of one lime

3 tablespoons of water

1 clove of garlic

½-1 teaspoon of chopped cilantro

½-1 teaspoon of hot sauce of choice (like Cholula or Sriracha)

Stir-Fry: Olive oil

½-1 teaspoon of minced ginger root

2 cloves of garlic

1-2 sweet potatoes, chopped

½ cup chopped green onion

1 cup of broccoli

½ cup chopped red cabbage

1 cup of raw greens, such as chard, mustard, or kale greens

Coat the bottom of a deeper pan with a very thin layer of olive oil and turn to low-medium heat. Add chopped sweet potatoes, garlic and ginger to the pan. While the potatoes are cooking, combine the ingredients for the peanut sauce in a bowl and set to the side. Once potatoes have softened, add green onion, broccoli, cabbage, and a small additional amount of olive oil. Stir thoroughly. Cook until veggies have softened slightly, but do not overcook. Once broccoli, cabbage and potato are almost done, add raw greens. Once greens have softened, add peanut sauce to pan and stir thoroughly until sauce is warmed. Enjoy!