Vegetarian Meals Recipes (Most Popular)
Tastes great and is low in calories.
It is a really good healthy quiche recipe. Instead of pastry as the crust you use the brown rice. It turns out really good and tastes fantastic! The whole family enjoyed it, if fact hubby had 3 pieces.
This recipe is great as is but I really love it as a sandwich spread. I add about 2 tsp. mayo to a 1/2 cup serving as a binder!
This is a recipe that comes from Pillsbury Good For You Recipe book. If you don't have it--you should get it.
recipe from http://blogilates.com/recipe-index/berryli
cious-microwave-minute-muffin
This is one of my family's favorite dishes! This can be served over polenta or rice, and of course makes a great taco filling. You can also make it into more of a stew by combining it with diced tomatoes. You can adjust the spices to taste--the recipe is calculated using standard chili powder, but if you make your own (salt-free) blend and use no salt added tomatoes, you can make a low sodium version!
Quick pizza that I made up when on my low carb diet. I'm not on the diet anymore but I love this recipe.
Super easy and flavorful crock pot recipe that's high in protein, low in fat, and wonderfully filling. Enjoy!
A departure from standard pasta with tomato sauce- Neufchatel Cheese is used in place of cream cheese and the nutmeg and crushed red pepper flakes give it a unique flavor! A great new way to "eat your spinach"!
Ziti or Penne pasta can be used.
This is a lovely, dark, meaty tasting dish without the meat!
This serves a crowd, with 9 generous half cup servings.
Try to find "French Green Lentils", as they are the best. I purchase mine at an organic grocery. If you cannot find those, then look for a small, roundish, green to brown lentil. Sometimes these are named just brown lentil. If you look closely however, there will be a greenish cast and these are much smaller and also more round than those you find in the one pound bags at the regular grocery store. These Lentils are so much better than those plain, flat, brown ones that you find everywhere. They take a little longer to cook, but are well worth the patience expended!
This recipe, created by Abigail Henson at the Natural Gourmet Institute in NYC, won Best Soup in the Vegetarian Times 2010 Chef's Challenge contest.
Easy to make and delicious, especially served with a glass of Rioja and crusty warm bread.
Ole!