Vegetarian Recipes (Most Popular)
This is a quick and Easy one dish meal. I was looking around for stuffed bell pepper recepies and couldn't find one i totally loved so I took the best of a bunch of recepies and came up with this. I winged most of the measurements to my taste.
A really quick lunch to prepare, gets at least 3 protions of veg in, and tastes great.
When i make this for my family, i cut up all the ingredients (along with some additional less 'diety' options like salami) and serve all the ingredients separately, the kids have a great time creating their own tortilla
This is a little spicy and the orignal recipe from allrecipes.com calls for peanuts to be added, but I left them out to reduce the calories.
Lemony Garlicky Roasted Artichoke. Recipe from food blog Pinch My Salt found here: http://pinchmysalt.com/2010/05/27/how-to-r
oast-whole-artichokes/
Apples and honey are classically perfect for each other, only to be made more handsome when they let the sharp, saltiness of aged white cheddar into the club house. This sandwich tastes great grilled up in a bit of butter and served as a breakfast or afternoon snack. And to boot, it leaves an incredible aftertaste in your mouth.
Recipe adapted from Paleoomg.com
I add 2 scoops of raw vegetarian protein powder to mine to up the protein content, but that's optional and not included in the nutrition info.
If you use a sweetened peanut butter, omit the brown sugar (or greatly reduce it). Mine had no added sugar.
You can add whatever vegetables you like.
Red Wine or Rice vinegar can be used instead of Cider.
If the peanut butter sauce is too runny, add some cornstarch and microwave for 1 min, then stir.
A chilled bow tie pasta salad with fresh ginger juice and hints of Dijon mustard, sesame seeds and soy sauce.
http://www.eatingwell.com/recipes/ravioli_
vegetable_soup.html
From EatingWell: September/October 2009
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or
whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as
well.
4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes
I got this recipe from http://www.thekitchn.com/thekitchn/main-di
sh/recipe-rich-nocream-wild-mushroom-p
asta-sauce-041199
This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy, mushroom-y pasta topping with no cream. We're trying to watch our diet a little better, and while we were eating pasta there was no need to indulge in cream, right?
The creaminess and thickness in a sauce can come through many methods. One of these is cream - the common ingredient of Alfredo and other cream sauces. Some pasta toppings, like carbonara, use eggs to thicken and give richness.
One lighter option is a roux, or flour-thickened, sauce. We had seen this dismissed as too difficult. Pshaw! A roux is nothing more than a little butter and flour, cooked over low heat until the flour grains swell. Then they are whisked together with hot liquid, the grains swell to thicken the sauce and voilá! You have thick, creamy pasta sauce without too much fat.
The bulk of this sauce is white wine, broth, and mushrooms. We don't use a lot of wild mushrooms - they are expensive, and just a few will do here to give flavor.
The result? Silky, thick and creamy pasta sauce - full of toothsome mushrooms and a little green parsley. The flavor of wine, wild mushrooms, and black pepper predominate - and it's not too fattening! Leaves you an excuse for plenty of cheese...
Put the persimmon into the freezer overnight. Take it from the freezer and cut it up into chunks, like small cubes. Put it into a blender. Add the cup of nonfat milk and the honey (can use stevia equivalent for fewer calories) and 1/4 tsp cinnamon (or nutmeg). Blend until persimmon is totally diffused with the milk. The concoction will be thick and frothy, like a rich milk shake. I enjoy this quick lunch with a handful of walnuts (about 1/4 cup). Very nutritious!
This tasty, spicy soup is perfect during those cold winter days... crunch some tortilla chips in each bowl after served for added yum!
This dish is nice, warm way to start the morning without too many calories or too much sugar.
From America's Test Kitchen Family Cookbook. Can be served with Sauteéd Mushrooms with Shallots and Thyme, Grilled Vegetables, or any other Slow-cooked Ragu of your choice.
Be sure to use thoroughly chilled cooked rice . Chilling it keeps the grains from sticking together during stir frying.
Sooooo goooood for this time of year. Lower in calories than jelly and jam, and more nutritious!
Makes 180 Tablespoon Servings