Vegetarian Meals Recipes (Most Popular)
Getting ready for zucchini season! I adapted this from a recipe in Marcelle Pick's Core Balance Diet. I added the parmesan for extra protein and flavor. These are good for a veggie-carb hit at breakfast -- and taste great. You could also make them into little tiny cakes for an appetizer.
This classic Punjabi dish, called masaledar chholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.
Recipe by Sanjeev Kapoor
Found on foodandwine.com
This fat-free pudding is easy to make and is a satisfying light desset. Try it for breakfast!
For a more substantial dessert, serve pudding on pancakes or waffles.
(Cook Right for your Type, by Dr. Peter J. D’Adamo)
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...
Closely adapted from a recipe at www.foodgeeks.com/20114. These are amazing. Don't be intimidated by the prep time--these are straightforward and well worth the labor!
Recipe by Martha Rose Shulman
Bulgur and chickpeas have complementary amino acids, so this lemony salad offers you a complete protein package. You can prepare coarse bulgur by simmering it or by soaking it. Simmering will yield a softer, fluffier grain — and bigger portions.
This amazing vegetarian meal is perfect for a blustery fall evening! It's low calorie and has a good protein and fiber count.
Lovely, filling and low in calories- This meal is quick and easy and the courgette can be substituted for your own favourite vegetables.
It's great with brown rice, sliced pitta bread, Quinoa or cous cous so take your pick!
A nice side dish or main course. Fresh flavors that remind you of summer. A good way to eat your colors
A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.
SERVE OVER BROWN RICE
From the South Beach cookbook; a phase one recipe. I prefer it with a bit more egg than is listed here but this is the original recipe.
I am so trained to include protein in my meals that having oatmeal without adding protein never quite seemed like a "meal". Protein from adding soymilk and peanut butter makes this a very satisfying and filling dish. I use the "Heart Healthy" portion size of 3/4 cup dried oats with 1 1/2 cups of water.