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rodent

Share your healthy, vegetarian-friendly recipes

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We started talking about cutting back on meat consumption. But, before doing this you really need plenty of healthy, filling recipes. When I was a vegetarian in high school that just meant I ate chips and iceburg lettuce.

 

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!).

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Nice! (I think Alyssa is doing this right now too...a battle of the threads...lol)

 

That's a great dip recipe, thanks. I'll eat anything in a tortilla too. We always have tortillas around - yum!

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Morgan - you are fast!

 

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.

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Greek Pasta

½ package of angel hair pasta

4 teaspoons extravirgin olive oil

basil

oregano

parsley

salt

pepper

can stewed tomatoes, partially drained

1 garlic clove, minced

chopped chives

¼ package frozen spinach

feta cheese

 

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.

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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!

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Quote:
Originally Posted by jujigirl View Post
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!
Morningstar farms has a black bean burger that isn't like fake meat, so my vegiterian friends will eat it. They are so good, but I can't eat them. Soy makes me feel so sick. I had to give all mine away.

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.

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My very favorite pesto recipe (please forgive the grams, it's just how I cook):

 

150g fresh basil leaves

50g grated (not shreded) pecorino cheese

50g grated parmesan cheese

3 cloves garlic

90g olive oil

1/2 tsp salt

100g pinenuts

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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