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Recipes I've Shared:
new take on falafel
Decadent smaller sized cornbread recipe for a small skillet or 6-wedge skillet.
Risotto, but with farro instead of rice for a higher protein content.
Substitute your favorite cheeses and whatever veggies you have on hand (subbing veggies will not change the calories much, so don't worry about it! Just try to get around 5-6 cups of veggies in there).
A one-dish healthy and filling meal. Oh, and it's delicious, too!
Delicious, but not for the gluten-sensitive!
Easy pizza dough with slight whole wheat taste
A delicious, crunchy-chewy vegan alternative to soy, wheat, or meat-based protein.
From Maria Emmerich. Use 1 pound each of mushrooms. Rice your own cauliflower!
So good with veggie stew!
Although this recipe calls for butter, you can substitute it with olive or canola oil to get a truly dairy free soup. The tofu has minimal flavor, and adds a creamy texture.
Improvise with other available (clean out your fridge) veggies. Serve with a whole grain of some sort, and add a dollop of whole-fat greek yogurt.
Use this plain hummus as a base for experimenting with flavored hummus! Or just eat as-is.
Save the oil until the end of the cooking, and use less!
ooey-gooey bananas folded into yummy banana bread
This Armenian/Russian Borsht recipe is very filling and very low-calorie. Top with 0% fat greek yogurt and a little dill weed or spice of your choice.
Standard chili base with tomatoes and kidney beans
This recipe is just the base: you can sub beer for the water if you want more flavor (I recommend a dark brown beer), or use textured vegetable protein instead of bulgar wheat. Corn can be added, also.
My sister and I have finally discovered the perfect substitute for ground beef or sausage in holiday stuffing. The bulgar wheat has the right texture and protein.
Even more heavenly than it sounds, great for sandwiches or a meatloaf substitute.
Recipes I've Rated:
Recipe Collections I've Shared:
|Moon2luna's Vegetarian Favorites