Share your healthy, vegetarian-friendly recipes

[angitalia23]

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!

[jujigirl]

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.

[jessamy]

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.

[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

[angitalia23]

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!

[DanielleNDerek]

I had a sweet potato burrito at a Mexican restaurant this summer and that was really good too.

[gkashmira]

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!

[gkashmira]

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!

[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.

[Banana11]

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.