Vegetarian Meals Recipes (Most Popular)
A delicious, easy, and healthy way to enjoy some fairly authentic Chinese food
This recipe is adapted from a recipe of the same name in the Moosewood Restuarant Cooks at Home cookbook.
I was not sure what to call this but I took the basic idea from Clean Eating recipe and added/took away some things. It turned out so yummy.
(no tuna was harmed in the making of this dish)
This is a modified version of Jennifer Cornbleet's No tuna Pate.
Followed my tastebuds and my body's cravings on this one, trying to limit salt and fat but keep flavor. Also, the cider vinegar and molasses give it a sweet-tangy flavor while the lemon brightens the bitterness of the greens. Created June 1,2009
When I need a super healthy breakfast or lunch that will get me through a big day, this is my go to meal. If you have it, use Omega-3 eggs and be certain to get the whole grain bagels, they have the fiber that will make this expand in your stomach and give you that satisfied feeling for hours.
This is an elegant presentation, and is beautiful enough to present to and impress guests. However, I can whip this up in under 20 minutes in the kitchen, so it's easy enough to do anytime.
Serve with a side of Pummelo, or if you can't find that, ruby red grapefruit will work. You want a lightly sweet and peppery citrus fruit to accompany it, to exentuate all flavors and textures. Fresh, sliced strawberries would probably also work.
just a basic quiche made for more portion control while still being a basic pie size. [*note: if using deep dish, it only makes one quiche]
this is really good with a salad and some fresh fruit for dessert.
leftovers reheat easily for a quick grab. :)
For all of us Italians new to the vegetarian world, and missing some of those classics that mom and grandma made your whole childhood :)
Chop the apple and drop it into the freshly squeezed lime juice. Add the brockly-wokly or broccoli-cauliflower-carrot slaw and the sliced bell peppers. Toss. Then sprinkle freshly grated ginger root toss again. . I like almond slivers as a crouton style topping, and I like them toasted. The recipe will keep for 2-3 days if sealed and refrigerated.
This is a great between meal snack, a fab salad and dynamite topping for a broiled fish serving.
A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.
Coconut milk is the unexpected, rich and delicious ingredient in this creamy casserole main dish. Substitute pecans for the walnuts, if desired.