MY SMART VEGETARIAN!
39 Recipes Created by LISAREADS
Recipes in this Collection
A very traditional Kerala bean stew - the equivalent of the North Indian dahl. We typically eat this with a variety of thorens (warm salads made of a variety of vegetables sprinkled with shredded coconut) or sauteed veggies.Submitted by BIGGIRL2082010
Use Mushrooms and TVP for this excellent version of those popular restaurant-style lettuce wraps!
KID FRIENDLY! My 5 year old ate these up and thanked me over and over for making them :)Submitted by KARMATASTROPHE
This is just the most awesome, creamiest dip, and I'd love to call it healthy, but I'm not too sure it is. Well, no less, it's delicious! My friend Mona, who was raised in Japan and is a whiz with all things soy, made this for me a couple years ago and I've been addicted ever since. Submitted by TERRIFICLYFIT
Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.
Submitted by CHEF_MEG
Recipe adapted from Vegetarian Suppers by Deborah MadisonSubmitted by MELTNSUE
Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.
These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers. Submitted by STEPFANIER
This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.
Submitted by CHEF_MEG
This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy!Submitted by LILYGIRL83
This recipe sings of the fall and early winter harvest. This side dish is quite affordable: about 60 cents a serving for the vegetables!