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Recipes I've Shared:
In this vegetable fried rice reversal, the vegetables are dominant and the rice is secondary. Feel free to substitute, add, or augment the vegetables -- just don't subtract. This recipe was originally from Vegetarian Times, but I tinkered with it to make it lighter. You can find the original on their website.
A spirited summer dessert, sweet and tangy with a rich note of dark chocolate.
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. Recipe adapted from Vegetarian Times magazine.
A tasty fish dish for the whole family. Roasting the fish on top of the vegetables infuses them with great flavor, but very little fat.
Make this light, versatile spring or summer pasta dish with any mixture of greens. Quicker version of a recipe from Whole Foods' magazine.
Pan-seared chicken offers plenty of protein and snap peas add fiber. Recipe from Health magazine.
Tangy, light sponge fingers are perfect to serve as an accompaniment to a light dessert, or with coffee.
Variation: To make Spice Fingers, omit the lemon rind and fold in 1 tsp mixed spice with the flour.
A lighter, fresher take on the traditional recipe. From the book "Vegetarian Cooking for Everyone." It's well worth the time and effort it takes to prepare. If you're in a hurry, though, you can forgo step 2, buy pre-shredded Parmesan, and opt to heat the tomato sauce in the microwave.
A yummy and nutritious muffin rich in calcium from soy milk and good fats from walnuts and nutritious oil. Recipe adapted from wholistic health counselor, Janet Kaye.
Adapted from Whole Foods' magazine, this is easily the freshest, tastiest pizza I've ever had.