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Share your healthy, vegetarian-friendly recipes


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#21 angitalia23

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    Posted 21 February 2008 - 07:48 PM

    Greek Pasta Salad

    1 pound Tri Color Rotini
    1 small container of cherry tomatoes cut in half
    1 small container of black olives or greek olives sliced
    1 medium red onion diced finely
    1/2 cup to 3/4 cup feta cheese depending on preference
    1/2 bottle of Newman's greek dressing

    Parsley for garnish

    Cook pasta, toss gently with dressing, the pasta soaks up alot so use according to your taste. Add additional ingredients and chill for a half an hour, its very yummy!
    Anthony & Angela
    19 June 2008

    #22 jujigirl

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      Posted 21 February 2008 - 07:55 PM

      I'm sure some people heard about the Skinny B*tch diet book that came out awhile ago. Well- I didn't really know the premise of the authors' argument so I bought the new cookbook. They are vegan ALL the way. The cookbook doesn't really work for me b/c I have meat with almost every meal, but, for a vegetarian they have some interesting recipes...I did make a SUPER low-cal caesar dressing (with tofu in it!) and it tasted great...But, definitely flip through some of the recipes before buying...they have some interesting ingredients that may be difficult to find.

      #23 jessamy

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        Posted 21 February 2008 - 08:19 PM

        I just made this tonight and it was soooo yummy, you could replace the brooth with wtere or veggie brooth to be more vegatrin:

        Tuscan White Bean & Spinach Soup Recipe | Recipezaar

        Ingredients
        2 teaspoons olive oil
        1 garlic clove , finely minced
        1 shallot , finely diced
        3-4 cups fat free chicken broth or vegetable stock
        1 (14 1/2 ounce) can diced tomatoes

        1 (14 1/2 ounce) can white beans (cannellini or other)

        1/2 cup whole wheat pasta shells or shell pasta
        1 teaspoon rosemary
        3 cups baby spinach , cleaned and trimmed
        1/8 teaspoon black pepper
        1 dash crushed red pepper flakes

        Directions
        1In a large sauce pan, sautee the shallots & garlic in the olive oil.
        2Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
        3Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
        4Add spinach and cook until wilted.

        #24 jean-marcus

        jean-marcus
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          Posted 21 February 2008 - 08:33 PM

          im not vegetarian but i had this delicious veggie dish (might even have been a vegan one not sure )

          it was sweet potato enchiladas.. holy crapolla they were good

          #25 angitalia23

          angitalia23
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            Posted 22 February 2008 - 08:03 PM

            Quote:
            Originally Posted by jean-marcus
            im not vegetarian but i had this delicious veggie dish (might even have been a vegan one not sure )

            it was sweet potato enchiladas.. holy crapolla they were good
            Love Love sweet potatoes that sounds so good!
            Anthony & Angela
            19 June 2008

            #26 DanielleNDerek

            DanielleNDerek
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              Posted 22 February 2008 - 08:16 PM

              I had a sweet potato burrito at a Mexican restaurant this summer and that was really good too.
              ***Married November 6, 2008***Gavin Born February 28th, 2010***
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              #27 gkashmira

              gkashmira
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                Posted 22 February 2008 - 08:51 PM

                I'm a "psuedo" vegetarian as I like to call myself (meaning I eat seafood and no other types of meats). Anyway I am totally in love with Quorn. Have you guys tried it? FYI: It is Lacto-Ovo vegetarian but NOT strict vegetarian or vegan because it does contain egg whites. Anyway I LOVE it! I prefer the "naked cutlets" but the breaded ones are super good and taste like chicken patties!

                I'll post some recipes but if you're interested in a new veg meat substitute product that is NOT SOY check it out! Whole Foods, Ralphs and health food stores seem to sell them...

                Quorn | Home

                (Sorry my Canadian friends - they don't seem to be selling them there yet)

                Oh and for WW peeps you can have 2 Naked Cutlets for only 1 point! Now that's a deal!
                Kashmira & Dan
                Happily married since June 16, 2007
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                #28 gkashmira

                gkashmira
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                  Posted 22 February 2008 - 08:54 PM

                  Quote:
                  Originally Posted by jean-marcus
                  im not vegetarian but i had this delicious veggie dish (might even have been a vegan one not sure )

                  it was sweet potato enchiladas.. holy crapolla they were good
                  I want to eat those! What was in them? They sound SOOOO good!
                  Kashmira & Dan
                  Happily married since June 16, 2007
                  http://i95.photobuck....a/IMG_0769.jpg
                  Our mini-video: http://www.bajavideo...m/Kash_Dan.html
                  Photo slideshow: http://www.tomasbarron.com/recent.php

                  #29 Jessica

                  Jessica
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                    Posted 06 September 2008 - 03:00 PM

                    Crustless Spinach, Onion and Feta Quiche
                    1 medium onion, diced
                    6-oz fresh baby spinach
                    2 large eggs
                    2 large egg whites
                    1/2 cup all purpose flour
                    1/2 tsp baking powder
                    1/4 tsp salt
                    pinch cayenne pepper
                    1 1/3 cups milk (low fat is fine)
                    1/2 cup feta cheese

                    Preheat oven to 400F.
                    Lightly grease a 10-inch quiche/tart pan (or a pie plate)
                    In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
                    In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
                    Pour quiche base into prepared pan. Top with feta cheese.
                    Bake for 25 minutes, or until center is set and the outside edge is golden brown.
                    Let set for 5 minutes, then slice and serve.

                    Serves 4.
                    salt and pepper, to taste


                    Thai-Inspired Peanut Noodle Salad
                    1 package (12-oz) Thai rice stick noodles
                    1/3 cup soy sauce
                    1 tbsp sesame oil
                    1/4 cup peanut butter
                    2-3 tbsp honey
                    1 tsp fresh ginger, grated
                    1/2 tsp garlic powder (or 1/2 tsp minced fresh garlic)
                    1/4-1/2 tsp chili oil
                    1 cup broccoli florets, raw or steamed
                    1 cup thinly sliced red bell peppers
                    1 cup sliced and seeded cucumber
                    1/2 cup chopped scallions
                    fresh cilantro for garnish (optional)

                    Bring a large pot of water to a boil and cook the rice noodles according to package directions, or until tender (6-10 minutes). Drain noodles and rise with cold water. Drain again and transfer to a large serving bowl.
                    While noodles are cooking, whisk together soy sauce, peanut butter, honey, ginger, garlic and chili oil (can substitute red pepper flakes, or use them in addition) until smooth. Adjust amounts of chili oil and honey to taste.
                    Toss veggies and sauce with the noodles until everything is evenly coated. Chill until ready to serve, at least 1 hour. Garnish with fresh cilantro, if desired.

                    Serves 4-6 as a main or 8 as a side.


                    Seven Layer Tortilla Pie
                    2 (15 ounce) cans pinto beans, drained and rinsed
                    1 cup salsa, divided
                    2 cloves garlic, minced
                    2 tablespoons chopped fresh cilantro
                    1 (15 ounce) can black beans, rinsed and drained
                    1/2 cup chopped tomatoes
                    7 (8 inch) flour tortillas
                    2 cups shredded reduced-fat Cheddar cheese
                    1 cup salsa
                    1/2 cup sour cream

                    DIRECTIONS
                    Preheat oven to 400 degrees F (200 degrees C).
                    In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
                    In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
                    Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
                    Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

                    #30 Banana11

                    Banana11
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                    • 8,841 posts

                      Posted 30 June 2009 - 03:22 PM

                      Quote:
                      Originally Posted by Jessica
                      Crustless Spinach, Onion and Feta Quiche
                      1 medium onion, diced
                      6-oz fresh baby spinach
                      2 large eggs
                      2 large egg whites
                      1/2 cup all purpose flour
                      1/2 tsp baking powder
                      1/4 tsp salt
                      pinch cayenne pepper
                      1 1/3 cups milk (low fat is fine)
                      1/2 cup feta cheese

                      Preheat oven to 400F.
                      Lightly grease a 10-inch quiche/tart pan (or a pie plate)
                      In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
                      In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
                      Pour quiche base into prepared pan. Top with feta cheese.
                      Bake for 25 minutes, or until center is set and the outside edge is golden brown.
                      Let set for 5 minutes, then slice and serve.

                      Serves 4.
                      salt and pepper, to taste


                      Thai-Inspired Peanut Noodle Salad
                      1 package (12-oz) Thai rice stick noodles
                      1/3 cup soy sauce
                      1 tbsp sesame oil
                      1/4 cup peanut butter
                      2-3 tbsp honey
                      1 tsp fresh ginger, grated
                      1/2 tsp garlic powder (or 1/2 tsp minced fresh garlic)
                      1/4-1/2 tsp chili oil
                      1 cup broccoli florets, raw or steamed
                      1 cup thinly sliced red bell peppers
                      1 cup sliced and seeded cucumber
                      1/2 cup chopped scallions
                      fresh cilantro for garnish (optional)

                      Bring a large pot of water to a boil and cook the rice noodles according to package directions, or until tender (6-10 minutes). Drain noodles and rise with cold water. Drain again and transfer to a large serving bowl.
                      While noodles are cooking, whisk together soy sauce, peanut butter, honey, ginger, garlic and chili oil (can substitute red pepper flakes, or use them in addition) until smooth. Adjust amounts of chili oil and honey to taste.
                      Toss veggies and sauce with the noodles until everything is evenly coated. Chill until ready to serve, at least 1 hour. Garnish with fresh cilantro, if desired.

                      Serves 4-6 as a main or 8 as a side.


                      Seven Layer Tortilla Pie
                      2 (15 ounce) cans pinto beans, drained and rinsed
                      1 cup salsa, divided
                      2 cloves garlic, minced
                      2 tablespoons chopped fresh cilantro
                      1 (15 ounce) can black beans, rinsed and drained
                      1/2 cup chopped tomatoes
                      7 (8 inch) flour tortillas
                      2 cups shredded reduced-fat Cheddar cheese
                      1 cup salsa
                      1/2 cup sour cream

                      DIRECTIONS
                      Preheat oven to 400 degrees F (200 degrees C).
                      In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
                      In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
                      Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
                      Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
                      YUM!! Thanks for sharing! I just saved the recipes to try soon.




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