These are a great alternative when you need the crunch factor!! Taste like Lay's chips!

Submitted by DAIZEEFLI

This is kind of a mixture of tradition dal and Aloo Gobi but without the potatoes.

Submitted by GEG5150

Submitted by TRISHA26

Submitted by CFMOSS

adapted f/ How to Cook Everything Vegetarian by M. Bittman

Submitted by DAMIENDUCKS

I make this quinoa in the rice cooker nd it comes out light and fluffy and flavorful every time

Submitted by ALISONSLP

Delicious main or side dish. Should be made with organic ingredients for best results.

Submitted by 198WORSTED

I got this out of Shape magazine and really liked it. According to Shape, the calories are 421 instead of 495 per serving like the Sparkpeople recipe calculator is showing.

Submitted by SWEET_WATER11

Submitted by KELLYRT

Submitted by GILLIANZO

A great use for leftover quinoa

Submitted by DINOBERTY29

Meatless and incorporates superfoods with bold flavors.

Submitted by GETSTARTED21

Submitted by TRAVELNISTA

It makes a great summer lunch artisan bread

Submitted by FIBRE35

Great summer salad.

Submitted by DANIELLEYEAGER

Just threw this together for dinner

vegan

Submitted by STRENGTHVIGOR

A nice filling soup for a cold night.

Submitted by BUN3KIN

great on the grill quite filling 200 cal ( without bun) burger. Goes great served with salsa on a salad too.

Submitted by DEMCKINL

Even my husband the meat eating fool loves these. They have a great consistency and flavor and the fill you up!

Submitted by SKIELAH

Submitted by ALLVEGGEDOUT

"chicken" salad made with chickpeas!

Submitted by SOFTTHINGS

Submitted by MISSJCISRUNNING

Brilliant for a chilly day, and just enough spice for a kick! This is a spinoff of a Weight Watchers recipe.

Submitted by RUMPLETEAZER

This dish is good on it's own for a vegetarian main or serve with sweet honey chicken..ummm!

Submitted by KRYSLOCK

This is a quick vegetarian entree.

Submitted by PATTK1220

Quinoa Soup with Spinach and Corn
Adapted from this recipe at Cucina Nicolina

She prefers chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.

Submitted by TRAVELNISTA

One of my favorite sides, I also use this as a main dish for a quick easy high protein meal.

Submitted by DOJORAT

Submitted by ALSRNBSN

Submitted by JANESRECIPES

A wonderful cauliflower dish that the family will LOVE! Great for a side dish but our family has been known to make a meal out of it!

Submitted by KIMBA39

From Dr. Oz's "YOU On A Diet"

Submitted by EKGRANZO

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Submitted by GONZOSTAR

Moosewood Cookbook Adaptation

Submitted by LINDAJC

Nice casserole type dish for lunch or dinner. Very few itemsrequired. High protein due to the quinoa and very healthy yet appetizing.

Submitted by TRAVELNISTA

This delicious curry is vegetarian (use veg stock instead of chicken stock). It is enjoyed by meat eaters as well.

Submitted by MOIRADEROCHE

Sabzi means vegetable. This is one of my favorite recipes, you can eat this as your main dish with salad or pita bread or rice. This is nice and spicy... yum.

Submitted by PAMG415

Adapted for American sizes/availability from a recipe attributed to Narasihman from Bangalore by an Australian blogger known to Twitter as Ganga108. It's a recipe from the south Indian state of Tamil Nadu, whose capital city was formerly known as Madras and now again known as Chennai. This very tasty and fairly dry curry is great over brown rice with a salad, dal or another bean dish, and fresh yogurt and chutneys/pickles.

Submitted by AQUAJANE

Kiley's death-row meal. BUT... I'm sorry Kiley, there is no excuse for using 1/2 cup oil in this recipe! I reduced it to 3 T and now it is MUCH more healthy!!! And still delicious!!!!

Submitted by DDHATT

very low calorie ,very tasty

Submitted by MIRAART

YUMM-O!!! This is baked eggplant and french pesto bread with tomatoe basil and onion salad.

Submitted by NADIAK

This is a nice Mediterranean style dish of vegetables with chickpeas and feta cheese. I like to eat it with fresh spinach, while my husband prefers to eat it with pasta.

For variety, you can also add some different vegetables such as tomatoes and peppers to the dish. Fresh herbs instead of dried can also enhance the taste.

Submitted by ARANYANI

These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal.

Submitted by BCJL13

This hummus and feta wrap is so quick and easy if you store pre-cut vegetables in your fridge. It is a great, lowfat, heart healthy lunch!

Submitted by ANNACARABALLO

Delicious and easy, this salad combines all of my favorite sushi ingredients in one bowl! And, because it's based on a California roll, it uses fully cooked seafood.

Submitted by SP_STEPF

Use as a dip for veggies or a spread on pita and sandwiches.

Submitted by COACH_NICOLE

The best home-made veggie burger!!!

Submitted by ANTIOCHIA

An indian dish that brings together the flavor of different spices and chickpeas.

Submitted by RADHA02215

Lots of fibre!

Submitted by DECAROLIFIC

Submitted by TRAVELNISTA

To remove eggplant's bitter flavor, sprinkle slices with salt and let sit for 30 minutes before cooking.

Spicy! Cut back on the chili paste if heat isn't your thing. Make sure to drain the tofu as much as possible and place under broiler for the last minutes of cooking to get a nice crust.

Submitted by ARTEMISINKED

This recipe uses the type of tofu you find on the regular shelves labeled "firm silken". You do NOT want the refrigerated kind of tofu here. The word silken is very important to see on the package. :) I like them best when they're cooled in the fridge and then fried later. Otherwise they're a little soft. The taste of these is absolutely amazing.

This is from the book The Vegetarian Compass, by Karen Hubert Allison. If you like the recipe, please buy her book. The rest of the recipes are just as good.

Submitted by TEJOLOTE

Better than Hershey's

Submitted by DEFIANTVEGAN

These are SUPER easy, quick, and amazing – perfect for snacking on the go.

Submitted by FANNETASTICFOOD

Cool & Satisfying Summer Soup

Submitted by KYAHSMUM

Creamy pudding makes fantastic frozen treats.

A very satisfying vegetarian version with an asian twist.

Submitted by WOTSHEWROTE

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking. If the dish is a little too spicy for the kids, add 1 Tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.

This eggplant "pasta" is nutritious and delicious!

Submitted by ISABELLAMIRAC

These are inspired by Travelnista's Lemon Tarts didn't have any Walnuts so I used Cashew's instead and added some lime juice and agave.

Submitted by DEFIANTVEGAN

This delicious African-influenced soup was featured in the January-February 2011 issue of VegNews magazine. I added more sweet potato, garlic, vegetable broth, and kidney beans than the recipe called for, doubling the yield.

Submitted by SUNNYH99

(from July 2009 Martha Stewart Living, p. 130)

Submitted by SUNNYH99

This tastes just like cheese pizza, plus you get about 25% of your daily calcium in one meal! Pair this with a salad and you have a great pizzaria style lunch without the calories attached...or the bill.

Submitted by PUNKGIRL213

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Submitted by CHEF_MEG

This soup is healthy and deliciously flavorful thanks to the curry and creamy coconut milk!

Submitted by FANNETASTICFOOD

This just screams summer to me. I eat this whole bowl as a main course. The best part is it is so filling and only 280 calories for the entire bowl.

Submitted by TRAVELNISTA

Tzatziki is a Greek and Turkish appetizer, also used as a sauce or dip. This recipe is perfect with Mediterranean dishes or anything else on a hot summer's day.

Submitted by LOULOUB

Submitted by LORELAIS

Served cold or hot, these tangy yet sweet noodles are rich and tasty.

Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat.

This "pasta" dish is so light and yet rich--you'll never guess the "cream" is made from sunflower seeds. The white beans add buttery flavor and protein. Make this when the garden overflows with tomatoes, basil and zucchini.

Submitted by SP_STEPF

Take some help from the store: Feta and pesto dress up grilled zucchini.

Submitted by CHEF_MEG

Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash.

Submitted by CHEF_MEG

This apple crisp is sweet and simple to prepare, but uses very little added sugar.

Submitted by JLCROMP

This is my take on Racheal Ray's Spanikopita Burgers. I usually double the recipe so I have extras for lunch the next day. I love these things.

Submitted by LITERB93

Great dish to bring to a summer cookout as there is no mayo involved. Leftovers make great lunches for the week.

Submitted by TRAVELNISTA

I adapted this from Aida Mollenkamp's Lemon Chicken with Artichoke Hearts. This dish has a few steps but is prepared all in one pan, It takes less than 25 minutes and is worth the effort. I used tilapia but any hardy white fish fillet would work. The step of dredging the fish in the milk and flour is optional. If left plain, the fish may be slightly less brown but will still have plenty of flavor. Dredging adds about 30 calories per serving and is reflected in the nutritional content here.

Submitted by STACEYBRICK

A hearty, savory tomato soup; creamy yet only 3 gr of fat per serving. A great way to use up all those tomatoes from your garden; you can even use cherry tomatoes!

Submitted by SHUTRBUG1

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.

Submitted by CHEF_MEG

Can be used as a marinade or a salad dressing.

Submitted by TRAVELNISTA

A great recipe to throw in the slow cooker before work and it will be ready for you when you get home from work.

Submitted by MRSLUD

This fiery Thai-inspired soup will help clear out your sinuses, without being uncomfortably spicy. Light coconut milk makes the broth creamy, chickpeas add protein, and vegetables like jalapeno, tomato and red pepper add their own healthful benefits. This super-simple easy is great for someone learning to make soup!

Submitted by HOLISTICDETOXER

This is a quick and easy dinner that requires minimal hands-on time. Italian-inspired vegetables are roasted, then tossed with pasta and balsamic vinegar (no fatty cream sauces here!). If your local grocery store or Italian market has fresh whole-wheat pasta, give it a try in this recipe!

Submitted by HOLISTICDETOXER

This is a recipe by Dr. Neal Barnard. I substitute steel cut oats to make it even healthier and heartier. If you soak your oats overnight they will cook faster.

Submitted by TRAVELNISTA

Delicious and easy (Gluten Free too)
Can be made then frozen until ready to eat
Can be held in your hand--It is Pizza Crust you know
May make into "breadstick" shape rather than pizza crust shape

Submitted by PLATSUZIE

From "Delicious Vegetarian Food", my adaptation.
If you can't get Choy Sum, you could substitute Gai Lan, or use a mixture of chopped kale (minus the centre ribs) and silverbeet (swiss chard) with centre ribs included.
If you don't have kecap manis, use 2 tsp dark soy sauce and 1 tsp brown sugar or palm sugar.

Submitted by PHRASER

A tasty, healthy and filling vegan dish. Fat can be reduced by using cooking spray instead of oil. Salt can be omitted if you prefer, but taste is a little less intense that way. This is spicy, but not hot.
NB All measures are Australian - 1 cup = 250 ML, 1 teaspoon = 5mL, 1 tablespoon - 20 mL.

Submitted by PHRASER

My modification of 'Gypsy Soup' from the Moosewood cookbook.

Submitted by PHRASER

This is a sort-of indian pumpkin curry, but I've modified the recipe to use less coconut milk and added kale and chickpeas.

Submitted by PHRASER

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

A tasty twist on a classic favorite--the ultimate no-noodle-boiling lasagna!

Submitted by DAMIENDUCKS

Use this on falafel or a salad. Add fresh or dried herbs and it becomes goddess dressing. The toasted sesame oil imparts a stronger sesame flavor to the dressing.

Submitted by SP_STEPF

Vinaigrettes are perfect as salad dressing, a dipping sauce for steamed vegetables, and a marinade for lean cuts of meats.

Submitted by CHEF_MEG

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

Submitted by CHEF_MEG

This simple, hearty miso soup is full of superfoods like quinoa, kale, and turmeric, a powerful anti-inflammatory spice.

Submitted by SP_STEPF

Love my mangos but you can make a dessert carpaccios from any fruit you like, such as pineapples, melons, fresh figs, or pears.

Submitted by TRAVELNISTA

Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert.

Submitted by CHEF_MEG

great summer salad

Submitted by LLIESLL

Based on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio.

Submitted by ARIANERA

Submitted by KISHY2