WHAT'S FOR DINNER? | Vegetarian Dinner Recipes | Family Friendly Meals #4

WHAT’S FOR DINNER? | Easy And Budget Friendly Family Meal Ideas
Week 4. 3 delicious vegetarian dinner option!

Stick around until the end where I share hubby’s, mine and our 2 year old toddler’s favourite meal.
Happy Cooking!
Ali xx

What’s For Dinner? Playlist: https://www.youtube.com/playlist?list=PLeoq4ya2B_MsAsMUeY0cXDeTVoHwxCrFM&fbclid=IwAR3FTfR13QDhVjwr5DVVgyueW-GPSAX6sInrun-s4prgC_eq0dP_AFpI60U

2 medium eggplants
20g butter
1 brown onion, finely chopped
1 cup breadcrumbs
2 tbspn finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano leaves
1/3 cup finely grated parmesan
680g bottle tomato & basil pasta sauce
1 cup grated mozzarella

Preheat oven to 200C
Cut eggplant in half lengthways. Use a knife cut a 1 centimetre border, using spoon scoop out flesh. Roughly chip eggplant flesh.
Heat oil and butter. Add onion. Cook for 5 minutes until soft.
Add chopped eggplant. Cook stirring occasionally for 10 minutes. Add garlic, Cook 1 minute. Transfer to bowl, cool for 5 minutes.
Add breadcrumbs, basil, oregnao and 1/4 cup of parmesan to eggplant mixture. Season with salt and pepper. Stir to combine.
Combine pasta sauce and 1/4 cup water in oven tray.
Top with eggplant halves and spoon in breadcrumbs mixture, press down. Cover with foil.
Bake for 1 hour. Sprinkle with mozzarella and remaining parmesan. Bake uncovered for a further 15 minutes or until golden.
Bake uncovered for a further 15 minutes
Sprinkle with oregano leaves. Serve.

1 tbspn olive oil
1 large onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 tspn smoked paprika
2 tspn cumin
3 truss tomotoes, finely chopped
1/3 cup quinoa, rinsed
400g can black beans, rinsed, drained
2 cups salt reduced vegetable stock
1 large zucchini, thinly sliced
1 cup of corn kernels
1 tbspn lime juice
1/4 cup chopped fresh coriander
lime wedges to serve
coriander leaves to serve

Heat oil large saucepan. Cook onion, celery and carrot for 5 minutes stir regularly.
Add garlic, paprika, cumin and chipotle. Cook for 1 minute.
Add tomato, stir and cook 2 minutes.
Add quinoa, black beans, stock and 2 cups of water. Bring to boil. Reduce heat to low. Simmer partially covered for 15 minutes.
Add zucchini and corn. Simmer for 5 minutes.Add in lime juice and coriander.
Serve with extra lime wedges and coriander.

2 onions, finely chopped
60g butter
2 tspn garlic
500g mushrooms, chopped
1/4 cup plain flour
2 1/4 cup milk
1 1/2 cup beef stock
1/3 parsley
sour cream

Melt butter in a large pan. Add onion and garlic. Stir regularly for 3 minutes.
Add chopped mushrooms to pan. Stir and cook 5 minutes.
Add flour and stir.
Add milk and stock. Stir until combined.
Bring to boil, reduce to low. Simmer uncovered for 15 minutes.
Stir in parsley.
Serve with dollop of cream

1/3 cup honey
1/3 cup plum sauce
1/3 cup cold, strong tea
2 tbspn soy sauce
1 tbspn grated fresh ginger
2 tspn garlic
1/2 tspn Chinese five-spice powder
1.5 kg pork ribs

Place everything except ribs in bowl. Stir well.
Place pork in dish and cover with marinade. Cover and refrigerate for greater than 4 hours.
Preheat oven to 180C. Drain pork. Keep marinade.
Place pork on rack.
Bake 45 minutes. Turn pork and brush with reserved marinade.
Garnish with spring onions

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WHAT’S FOR DINNER? | Vegetarian Dinner Recipes | Family Friendly Meals #4
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