Share your healthy, vegetarian-friendly recipes
Posted 21 February 2008 - 12:18 PM
Here are three of my favorites:
bean burritos- fat free canned refried beans (which was ranked as one of the healthiest foods in en's health), mexican cheese wrapped in a tortilla. I wrap it up in foil in the morning & microwave it for 30 seconds at lunch.
hummus wraps- Hummus is really cheap & easy to make. I wrap it in a tortilla (can you tell this texas girl loves tortillas) and add lettuce, italian dressing, & whatever else I feel like. Very good & filling.
I'll add my hummus recipe later.
Here is a bean dip recipe.
½ chopped red bell pepper
½ chopped green bell pepper (I tend to just put in a whole green one to save $)
½ cup chopped red onion
1/3 cup fresh cilantro
1/3 cup lime juice (about 2 limes)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
1 (15 ounce) can black beans, rinsed and drained
1 can diced tomatoes, drained
1 can sweet whole kernel corn, drained
1. Combine all ingredients in large bowl, stirring well. Serve with tortilla chips or wrap in a tortilla (again with the tortillas!).
Posted 21 February 2008 - 12:21 PM
That's a great dip recipe, thanks. I'll eat anything in a tortilla too. We always have tortillas around - yum!
Posted 21 February 2008 - 12:22 PM
RICOTTA & LEMON BASIL PASTA
8 ounces uncooked pasta (campanelle or seashell would be best)
• 1 cup (8 oz) part-skim ricotta cheese, organic
• 1 tsp lemon rind, grated
• 1 TBS fresh lemon juice
• ¼ cup fresh basil, chopped
• ¾ tsp salt
• ½ tsp pepper
• Lemon wedges
1. cook pasta according to package directions. Drain and reserve ¼ cup of the cooking liquid
2. combine ricotta, next 5 ingrediants (through pepper), and reserved cooking liquid in a large bowl. Add the pasta and toss to combine. Garnish with lemon wedges.
Posted 21 February 2008 - 12:27 PM
½ package of angel hair pasta
4 teaspoons extravirgin olive oil
can stewed tomatoes, partially drained
1 garlic clove, minced
¼ package frozen spinach
1.Cook pasta, drain. Add 2 tablespoons olive oil, basil, oregano,
salt & pepper
2.Heat 2 tablespoons oil in skillet. Add tomatoes, garlic, and
spinach. Chop & add chives.
3.Mix pasta with sauce. Sprinkle on feta cheese.
Posted 21 February 2008 - 12:28 PM
Posted 21 February 2008 - 12:28 PM
Posted 21 February 2008 - 12:32 PM
| Originally Posted by jujigirl |
OK, I am not a vegetarian, but I personally LOVE Boca Burger products...they have a "ground beef" variety that I add to homemade spaghetti sauce...it has a great flavor and soy protein so it fills you up so much more than a standard veggie sauce. I do have friends that are strict vegetarians that can't eat anything that resembles meat...so if you are like that I wouldn't recommend it!
You don't have to be a vegeterian to like meatless dishes. I'm not. It's just easier, faster, cheaper & often healthier to cook without meat. So this thread is for everyone, Herbivores & Carnivores.
Posted 21 February 2008 - 04:19 PM
150g fresh basil leaves
50g grated (not shreded) pecorino cheese
50g grated parmesan cheese
3 cloves garlic
90g olive oil
1/2 tsp salt
10 walnut halves
100g green beans (ends snipped)
4 potatoes, peeled and cubed
Put the basil, a bit of the oil, garlic, salt, pinenuts and walnuts in a food processor and blend, slowly incorporate the cheeses and more of the oil until all of the cheese is in - you may not need all the oil. This will be more of a paste than a sauce.
Cook whatever type of pasta you want, with the potatoes. Add the green beans about 4-6 minutes before the pasta is totally cooked, depending on how crunchy you want them.
Toss the pasta with the pesto, to coat, then put a big spoonful of the pesto on top.
You can put the pesto in the frige in a ziploc bag (NO AIR) for 3-4 days - it will discolor a bit, and you can also freeze it for a month or so.
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