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Share your healthy, vegetarian-friendly recipes


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#1 rodent

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    Posted 21 February 2008 - 12:18 PM

    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!).

    #2 starchild

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      Posted 21 February 2008 - 12:21 PM

      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!

      #3 Alyssa

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        Posted 21 February 2008 - 12:22 PM

        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.

        #4 rodent

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          Posted 21 February 2008 - 12:27 PM

          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.

          #5 jujigirl

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            Posted 21 February 2008 - 12:28 PM

            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!

            #6 rodent

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              Posted 21 February 2008 - 12:28 PM

              I'll have to find my spanikopida recipe typed up. it's the best!

              #7 starchild

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                Posted 21 February 2008 - 12:30 PM

                YUM you guys!

                #8 rodent

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                  Posted 21 February 2008 - 12:32 PM

                  Quote:
                  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!
                  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.

                  #9 DreaW

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                    Posted 21 February 2008 - 12:32 PM

                    yummy, keep them coming :), Thank you

                    #10 becks

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                    Posted 21 February 2008 - 04:19 PM

                    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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