Share your healthy, vegetarian-friendly recipes

[Royal_lady10]

I tried whole foods sweet potato enchalidas not bad. Plus they give you the nutritional information.

 

Ingredients

Quickie Green Chile Sauce

1 cup light vegetable broth

1 tablespoon arrowroot starch dissolved in a little cold water

1 generous cup chopped roasted green chiles, hot or mild

2 to 3 cloves garlic, minced

1 teaspoon cumin or chili powder, hot or mild, to taste

Enchilada Filling

1 (15-ounce) can organic black beans, rinsed, drained

4 cloves garlic, minced

Fresh lime juice from 1 big juicy lime

2 heaping cups cooked diced sweet potatoes

1/2 cup chopped roasted mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon chili powder mild or spicy

Sea salt and black pepper to taste

2 tablespoons chopped fresh cilantro

Assembly

2 to 4 tablespoons vegetable oil, as needed

8 white or yellow corn tortillas

4 ounces shredded Monterey Jack cheese

Serves 4. $2.59 per serving*

 

Method

Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

 

In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

 

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

 

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

 

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

 

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

 

Nutrition

Per serving (about 14oz/405g-wt.): 500 calories (190 from fat), 21g total fat, 7g saturated fat, 25mg cholesterol, 980mg sodium, 64g total carbohydrate (11g dietary fiber, 11g sugar), 18g protein

 

Vegetarian

[katrina]

i don't have specific ingredients because it's just a great cabinet cleaner. I pretty much change these up all the time depending on what i have lying around.

 

Middle Eastern Stuffed Peppers

red peppers, though any kind will do

pre-cooked quinoa or cous cous

pre-cooked lentils or substitute with garbanzos

dried cranberries or golden raisins

cinnamon, nutmeg and dried cloves

feta cheese

 

- in a large bowl mix your filling- quinoa/cous cous, beans, cranberries/raisins, spices

- cut the tops off of each pepper and stuff!

- i only bake them for about 15 minutes because i like them to still be crunchy, but the longer you bake them, the softer they are

- top with feta

 

delish!!!

[Jessica]

Ooh. Sounds good Katrina. I love stuffed peppers.

[stefnicole]

Quote:

Originally Posted by katrina i don't have specific ingredients because it's just a great cabinet cleaner. I pretty much change these up all the time depending on what i have lying around. Middle Eastern Stuffed Peppers red peppers, though any kind will do pre-cooked quinoa or cous cous pre-cooked lentils or substitute with garbanzos dried cranberries or golden raisins cinnamon, nutmeg and dried cloves feta cheese - in a large bowl mix your filling- quinoa/cous cous, beans, cranberries/raisins, spices - cut the tops off of each pepper and stuff! - i only bake them for about 15 minutes because i like them to still be crunchy, but the longer you bake them, the softer they are - top with feta delish!!!

These sound so tasty!

[katrina]

 

so we pick up our first CSA box on friday, and while i'm totally excited- i'm really hoping i don't waste 4lbs of produce a week!!

 

you ladies have anymore recipes to share?

[midnight24]

Super Easy Quinoa Salad

 

This quinoa salad recipe is surprisingly easy, tasty and healthy! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein, with over 10 grams of protein per cup of cooked quinoa.

 

Prep/Cook Time: 15 – 20 minutes

 

Ingredients:

* 3 cups vegetable broth/water (I use half of each)

* 1 1/2 cups raw whole grain quinoa (I use half red/half white)

* 1 lemon, juiced

* 2 tablespoons olive oil

* 2 cloves garlic, minced

* sea salt and pepper, to taste

* 1/2 cucumber, sliced

* 1 red and/or yellow and/or orange bell pepper, diced

* 1 large or two small tomatoes, chopped

 

Preparation:

Cook quinoa in vegetable broth/water until it fluffs up, about 15 - 20 minutes, stirring occasionally.

While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves, salt and pepper. Set aside and prepare veggies.

When quinoa is finished cooking, allow to cool slightly, then toss with vegetables and dressing, stirring to combine well. Add more salt and pepper to taste if desired, and chill before serving.

 

 

* Experiment by adding different veggies such as lightly steamed broccoli florets, zucchini, corn or even kale or spinach greens.

 

Makes 6 servings

 

Nutritional information:

Calories Per Serving: 270, Total Fat: 10.5g, 16% RDA, Saturated Fat: 1.5g, 8% RDA

Cholesterol: 0mg, 0% RDA

Sodium: 518mg, 22% RDA

Total Carbohydrates: 34.5g, 11% RDA

Dietary Fiber: 4.4g, 18% RDA

Protein: 10.4g

Vitamin A 21%, Vitamin C 75%, Calcium 5%, Iron 15%

 

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Lentil Curry with Cashews and Yogurt

Serves 6

Protein-rich lentils are a great choice to include in your regular diet. Here, they're prepared with curry powder, tomatoes and onions and spooned over rice with cashews and yogurt on top.

Ingredients

2 cups uncooked brown rice

Salt to taste

1 cup lentils, rinsed and soaked overnight in 1 cup water

1 large tomato, chopped

1 onion, chopped

2 cloves garlic, finely chopped

1 1/2 tablespoons curry powder

1/2 cup chopped cashews

3/4 cup plain nonfat yogurt

Method

Place rice in a strainer and rinse under cool water until water runs clear. Transfer to a medium pot. Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes. Add 4 cups water and salt, cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until water is absorbed, about 1 hour. Uncover pot, fluff rice and set aside.

 

Meanwhile, simmer the lentils in 3 cups water, partially covered, for 20 minutes. Add tomato, onion, garlic, curry powder and salt. Simmer for 30 minutes more, covered, until lentils are tender. Serve over rice. Top with cashews and a dollop of yogurt.

Nutrition

Per serving (about 10oz/303g-wt.): 420 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 230mg sodium, 75g total carbohydrate (14g dietary fiber, 5g sugar), 17g protein

 

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I'm vegetarian, I have thousands of recipes. If you are looking for specific things, let me know. I'm also a Registered Holistic Nutritionist. I have a few more on my website Food Love and Happiness - Holistic Nutrition

 

Just make sure if you are eating vegetarian you still get protein, and you limit refined flours & sugars...and of course eat lots of veggies!

[katrina]

awesome- i love quinoa, but i had no idea there was a red variety. i'll have to check it out!

[guere]

Hello,

 

thanks for sharing this information to me and i hope you will give more that type in future.

 

Thanks !!

 

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cannabis seeds

[hat0112]

I’m not a vegetarian but I make this one meal a lot. I try to have at least one meatless meal a week.

 

This is for one person, but you can make it for as many people as you need.

 

1 medium sized potato

½ cup black beans, drained & rinsed

¼ cup salsa

1 ounce Reduced fat shredded Mexican cheese (I use Weight Watchers)

1 TBSP Fat Free Sour cream

 

Bake potato in microwave for 4 to 6 minutes or until the potato is soft when you put a fork through it. Cut open potato. Top with salt, pepper, and cheese first so it melts on the potato. Then add the black beans, salsa and sour cream.

[BrideMichele]

QUINOA QUINOA QUINOA!

 

I found an awesome new quinoa cookbook called "Quinoa 365: The Everyday Super Food". It rocks...you should really check it out!