Vegetarian Recipes (Most Popular)
A yummy Hawaiian salad that's filling and healthy. Light, cool and clean. It makes a great meal on its own or a side dish at a potluck or BBQ. It keeps well, too. I make up a batch on Sunday and have it for lunch all week! This is a modification of a salad you find at the grocery store delis here in Hawaii
This traditional Greek dish was one of my mothers favorites to order out. I think she always felt it was too much effort to make at home. I never order the heavy dish becuase it add to many calories to my day. Well, I solved both of the issues with this quick and healthy taste of a classic.
To soak in salt water or not. I say not! If you purchase small fresh eggplants there is no need to add this extra step.
This macaroni and cheese recipe uses whole grain medium shells for extra fiber, and the base for the cheese sauce is mostly chicken broth, which cuts down on fat and calories! Another bonus: you can make this macaroni and cheese ahead of time and freeze it; the cheese stays creamy and the whole grain pasta does not get mushy like regular pasta.
This is a recipe for those who have a hard time getting along with veggies (ME) but are trying to find tasty ways to get them in! The combination of cashews and cauliflower is sweet and salty and hits the spot!
Turnip may be used in this recipe instead of daikon. If using turnip use turnip and it's greens in this recipe.
Hearty split pea soup that is so easy to make. This is also one of the cheapest meals you can make, you can eat for practically pennies. This is vegetarian, and vegan, but even meat eaters will like it (my husband would say so). Only 78 calories!! If you are watching your sodium, choose Low Sodium Bouillon cubes. I buy my yellow split peas in bulk from whole/natural food stores. Wonderful autumn and winter soup.
A savory fried patty made from cooked quinoa, breadcrumbs, and parmesean cheese, fried in olive oil
This recipe comes from my German grandmother. At her home, we eat it as part of a regular meal. However, I love to have it asn afternoon snack with coffee.
you can make a healthy verison and no one will know the difference
I came up with this recipe in an effort to make a lower carb version of Baja Stuffed Potatoes.
Coach Stef suggested combining whatever is in the fridge - I go out to buy variety just to roast them. They are so good!
Simple to make and full of flavor, you can use any types of vegetables you have on hand. Sweet and somewhat spicy, it is great served with brown rice.