Birthday Vegetarian Meals Recipes (Most Popular)
There are a lot of steps to this flavourful, vegan pasta dish, but you can do a lot of the prep ahead of time. The onion / garlic puree can be easily made up to a week ahead, and the chickpeas will keep their crunch for a day or two if kept in a container like a cookie tin - NOT a plastic bag! The toast takes only minutes (though it bust be served immediately), and can be done at the same time as the chickpeas by adding the bread tray to the oven when there are 15 minutes of roasting time left.
A low-fat variation on an Italian favourite, with lots of vegetables for colour!
Not diet food, but delicious and a family favorite for special occassions.
Taken from the "Whole Foods Cookbook" this dish is delicious served with cornbread or rice.
For the taco lovers there so yummy you canÂ´t tell is not meat.
Not really samosas as the filling isn't encased in pastry and deep fried, but this recipe encompasses the best part of the spicy snack - the filling - and presents itself as a delicious meal in a bowl. Adapted from Fatfree Vegan.
Adapted from Amanda Knauer. These gnocchi hold together best when well-chilled and sauteed before being tossed with sauce instead of being boiled. Bake the potatoes in their skins, peel and run them through a ricer for the smoothest gnocchi, and feel free to mix in your favourite seasonings too (I like a bit of paprika, garlic powder and oregano). Makes about 80 gnocchi, 4 main course servings
Orange and teriyaki flavours team up in this vegetable and tofu concoction. It makes lots of sauce, perfect for pouring over rice or noodles!
coleslaw with fat free yogurt
Create your own Punch Pizza -- Napoli style -- with feta, onions, tomatoes, and garlic.
Adapted from the upcoming Newlywed Cookbook to add all the veggies "beginning to die" in the house and use brown rice stick noodles. This is creamy, spicy and packed with nutrition! It's also good warm or cold, making it great for lunches.
Regular lasagne hits a bright new peak with the addition of some "ooh-la-la" ingredients: oil-packed sundried tomatoes, pesto, and mascarpone
Roasting truly brings out the "golden" qualities of garlic, peppers, onions and tomatoes - and with flavours this rich anything else is overpowering! This makes lots, perfect for the winter.
Ever thought eating a decadent, upscale meal at home was impossible because all the recipes make enough for 4 or 6? A couple tweaks and a package of delicious, dried morels later, this sumptuous bowl of vegan pasta (with an amazing new GF spaghetti!) can be yours!
i've made this a few times now, i cut the dough in 12 pieces to form individual mini-pizzas and i bake them ahead of time and then toss them in ziplock bags to make my own mini pizza at work (5 mins with toppings in toaster oven).
Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tag
This is a taste of Italy in a bowl, and a perfect accompaniment to simple grilled chicken or fish! If you're short on time during the week, make the roasted tomatoes in advance and refrigerate (covered) up to 3 days.
I been bulking my meals with vegis to feel less hungry and this was AWESOME and my teenager LOVED IT!!
Sun-ripened tomato, minced garlic, two types of basil (Globe, pictured, and Emerald Wine), lemon balm and thyme combine with balsamic vinegar and a pinch of salt before stirring into sizzling sauteed gnocchi.
This is quite possibly the only way to stem the flood of tomatoes in our garden: a quick roast and a blitz in the food processor! This makes about 4 cups of sauce - and there's nothing but tomatoes in it!