Whatever the reason for choosing a vegan lifestyle may be, finding good quality food is still tough. To combat this a lot of us take to creating our own treats and meals at home as it allows us to have full control over what we are eating. The one food I really missed when I cut out gluten and lactose was cakes. As you start checking the labels on foods you notice that everything seems to contain gluten and milk. Finally, and almost by accident I found a recipe in a book for a mince meat cupcake which just happened to be lactose and gluten free. None of the ingredients were swapped it was just a great recipe.
Over time I have tweaked this recipe to create what, for me, is the perfect basic cupcake recipe that makes a great treat on its own, or a great jumping off point if you want to experiment and add different flavours to it. You can easily add vanilla essence, mix in fruit or add cocoa powder to the recipe to turn it into the treat you prefer. I use gluten free flour, but there is no reason you can’t use normal flour too if gluten isn’t an issue for you.
This recipe will yield: 12 muffin sized cakes/24 mini cupcakes or 16 or so normal cupcakes.
You Will Need
350g self raising flour (gluten free of desired)
1tea spoon Baking Powder
135ml Sunflower Oil
1tbsp demerara sugar
1 1/2 tsp vanilla essence
Other flavours of your choice if preferred
Preheat your oven. 190 or there abouts is fine. Or Gas Mark 5.
Line your tins or cases. Silicon cases say they don’t need to be buttered or lined, but in my experience they do. Put this all to one side.
Grab a large mixing bowl and sieve together the baking powder and flour. Give it a little mix with a hand whisk for good measure.
Add in your caster sugar and give it another mix.
Next you want to get the rest of your dry ingredients and add the sugar and mix well.
Now you’ll want to mix together and add your wet ingredients. As you mix it together and give it a good whisk/mix you should see it come together to form a nice reasonably thick batter like mix. At this stage you can also add your vanilla essence if you like. If you are using food colouring this is also the stage to add it into the mix.
This mixture will rise pretty well so fill your cases about one half to a third full.
For cooking times I do these in a mini cupcake machine and they take about 7-10 minutes. In an oven they will take around 10-12 but you’ll want to keep an eye on them and grab them at the right moment. Muffin sized cakes will take around 18minutes again, check them with a bit of uncooked spaghetti or a skewer to see if the middle is cooked through (it should come out clean)
Let them cook for 5 minutes in the tin, and transfer them to a wire rack to cook completely.
You can treat these as you would any other cupcake, so add icing, cream, or whatever else takes your fancy.
Gareth is a marketer and foodie writing for Cotswold Fayre Wholesale Food who have organic, vegan and gluten free food on offer to purchase wholesale in the UK and supply many stores.
Being a vegetarian can be a great way to eat healthy, feel better both physically and mentally, and even lose weight. Some people think that being a vegetarian means only eating raw fruits and vegetables and not being able to enjoy a diet filled with flavor.
But these people are wrong. Vegetarians can enjoy an extremely flavorful diet, they just need to have some great recipes to help them. If you’re looking for some tasty vegetarian meals, look no further.
This delicious and hearty stew is the perfect addition to a chilly fall night. Plus, all the beans give you a huge boost of protein.
• 2 cups onion, chopped
• 4 cups water
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 2 tbsp sugar
• 2 tbsp Worcestershire sauce
• 15 oz. chickpeas, rinsed
• 15 oz. black beans, rinsed
• 15 oz. cannellini beans, rinsed
• 15 oz. kidney beans, rinsed
• 28 oz. diced tomatoes with juice
• 6 oz. tomato paste
• 2 cup shredded cheddar cheese
1. Saute garlic and onion in skillet over medium heat.
2. Add in 3 cups water, spices, beans and diced tomatoes.
3. In a separate bowl, add together tomato paste and remaining cup of water.
4. Add to bean mixture and stir until blended.
5. Spoon into bowl and top with cheddar cheese.
Pasta is a great meal option for every vegetarian, and this pesto fettucine is filled with flavor.
• 1 lb. fettuccine
• 4 cup half and half
• 3 cups basil
• 3 tbsp parmesan cheese
• 3 tbsp macadamia nuts
• 4 tsp salt
• 2 tbsp lemon juice
• 2 tsp black pepper
1. Cook the pasta according to the package directions.
2. Add all remaining ingredients to a food processor, and process until very smooth.
3. When pasta is done cooking, add pasta and blended mixture together in a large bowl, mixing well to coat all pasta.
Many vegetarians learn that they can easily substitute tofu for meat in any recipe and create something delicious, just like this curry tofu recipe.
• 15 oz. tofu, cubed
• 2 cup coconut milk
• 2 tsp salt
• 1 cup carrots, thinly sliced
• 1 tsp curry powder
• 4 tsp crushed red pepper
• 15 oz. pineapple chunks, drained
• 2 cup basil
• red pepper, thinly sliced
1. In a large skillet, cook tofu until browned.
2. When cooked, remove from heat.
3. In another skillet, add curry powder and coconut milk. Cook for 1 minute.
4. Add in crushed red pepper, carrots, red bell pepper and pineapple. Cook for 4 minutes.
5. Add in tofu and basil. Serve.
Quesadillas are great because you have the option of adding in any ingredients to make them as tasty as you’d like. This quesadillas has black beans and mangos—simply delicious!
• 2 tsp oregano
• 1 poblano chile, chopped and seeded
• 15 oz. black beans, rinsed
• 1 cup mango, peeled and chopped
• 4 tortillas
• 3 cup avocado, cubed
• 2 cup shredded cheddar cheese
1. Combine poblano chile and oregano in large skillet over medium heat. Sautee for 5 minutes.
2. Add in beans and cook until heated, about 2 minutes.
3. Remove skillet from heat, and add in avocado and mango.
4. Place tortillas on griddle. Place bean mixture on half of each tortilla.
5. Add in cheese and fold tortilla in half.
6. Cook on both sides until brown and cheese is melted.
Kathryn Thompson is a health specialist. She enjoys sharing information about health and nutrition in her spare time. When she doesn’t have time to cook a fancy dinner for her family, Kathryn turns to quick healthy meals instead.
While most Americans are eating turkey with their families for Thanksgiving, the rest of us will be having non-meat subsitutes. Good cooking appliances, such as stoves, may require financing and therefore a credit report to purchase, however, but if you already have a stove and cooking appliances then you should be set.
That is why I am sharing my top two favorite vegetarian recipes with you!
This is one of my favorite breakfast dishes. It’s almost as good as bacon was before I was a vegetarian!
One third of a block of soft tofu, drained for 15 minutes
Half of a small, diced purple onion
1 whole clove of garlic
1 sliced tomato
Spinach, flat leaf, a small handful
Olive or vegetable oil, or vegetarian butter
Salt and pepper
I am not a vegan but I must say, this is an awesome bratwurst substitute:
Use 25% more water than gluten flour.
Mix the liquids with the water and the solids (such as spices) with the flower. The gluten dough is too rubbery to easily mix them all at once.
Now make gluten dough and knead it until it is homogenous. Then let it sit for 10 minutes.
Roll the dough into sausage shapes and fry them in a pan.
Use a non-stick pan to fry the sausages. If you use a grill then make sure you cook them first.
If you are vegetarian and looking for some fantastic vegetarian dinner recipes, then one of them that should be in your list would be the delectable lentil soup. The preparation for this vegetarian dinner recipe is quite simple. You can first get some dry, uncooked lentils, then rinse & wash the lentils to get rid of all the dirt on them. After that, you can put the nice and clean lentils in a Dutch oven or stockpot together with some vegetable broth or water. Boil them with lower heat, you can cover the pot partially and have it cook for around 30 minutes. After 30 minutes, put in some salt and continue cooking until the lentils become tender. At the time you are waiting for the lentils to cook, you can get another pan to heat some olive oil and sauté some sliced onions. Next, include some soy sauce and chopped garlic herb, sauté all much longer. As soon as the lentils happen to be cooked, add in the onions as well as some paprika and cumin. Cook them slightly longer to let the flavors to blend. Lentil soup could be pureed by using an immersion blender or dished up as full lentils in the broth. This is a delicious vegetarian dinner recipe that going to savored by your family members.
Just another terrific choice among scrumptious vegetarian dinner recipes is the stuffed mushrooms dish. It is simply similar to the cal zone, you’ll find a lot of different choices where you may add the mushrooms to make it to features with more flavor. Among the most recommended mushroom to use for a vegetarian dinner recipe would be the Portobello mushroom due to it has a bigger size compare to most other mushrooms other than its delectable flavor. Before cooking, you may clean the middle of the Portobello mushroom, scraping out the scales so that you have more space to insert stuffing into the hollow of mushroom. By using the food processor, you may then blend some celery, chopped mushroom stems, pepper, diced red onion, salt, mozzarella or Parmesan cheese, and breadcrumbs. Put this mixture into the Portobello mushrooms, then bake them up until the mozzarella or Parmesan cheese is bubbling and the whole dish has enough cooked.
If above two vegetarian dinner recipes is not able to fulfil your taste buds, then no worry. There are more that I can suggest to you. You can still have some other wonderful recipes such as the versatile avocado. You may just get ready this dish before dinner time by putting the dish in the refrigerator to keep it cool.
- 1 avocado
- 1/2 teaspoon of honey
- Fresh herb like normal mint or chocolate mint
- Salt for tasting
- 1 cup of low-fat yoghurt, thickened cream or ricotta
- Fresh ginger
- Herb and glazed cherries for decoration purpose
Firstly, you may just insert all the ingredients into a blender. Blend them for about 10-15 minutes. Then pour them into cocktail glasses. Using glazed cherries and herb to do some easy decoration. Place them in refrigerator to keep them cool before dinner.
The last vegetarian dinner recipe that I would like to introduce will be this salad delight that you can’t resist for tasting.
- 150g lettuce or spinach
- 3 tablespoons walnuts or almond flakes
- 2 tablespoons olive oil
- 1/2 cup pre-cooked chickpeas
- 1/2 chopped red onion
- 2 tablespoons lemon juice or apple vinegar
- Pressed garlic
- 2 tablespoons coconut cream
- 1 teaspoon dry roasted sesame seeds
- Sea salt for tasting
- 1 slightly chopped and dried red chilled
Add all the above mentioned ingredients into a salad bowl and you can enjoy the dish right away without any cooking required. So easy, right?
After dinner, if you happen to look for some vegetarian dinner recipes that are related to dessert preparation, then it is good for you to do your preparation for some sweet yet low calorie recipes which will delight you and your family for your delicacy dinner dishes.
It is not essentially for you to be a vegetarian or vegan in order to savor an excellent veggie burger recipe. Veggie burgers could be savored by vegetarians, vegans, and anyone who wishes to have a more healthy meal. Veggie burgers could be easily obtainable by buying from your local veggie food store but they can cost you quite some money. If you want to save the money, then you may want to prepare yourself by referring to some easy veggie burger recipes.
When you consume some tasty veggie burgers which are not cooked and are filled only with vegetables and other healthy vegetables ingredients, you may never want the regular hamburger anymore. And for people who have already consume raw food, this veggie burger recipe could be another healthy recipe to include in their already healthy way of living.
There are a variety of ingredients can put in veggie burgers such as white beans, black beans, chickpeas, lentils, potatoes, as well as any vegetable that could be mashed and made a patty.
Below are some vegetarian burger recipes which are not only vegan and vegetarian, but they are also some of the easiest and simplest veggie burger recipes that can be prepared by most people.
1 cup (dry measure) millet
2 Tbsp fresh mint
2 beets (1 1/2 cups)
1 Tbsp untoasted sesame oil or olive oil
Some sea salt
Vegetarian Burger Recipe Directions:
1. You can start to cook the millet, rinse it with water, drain it and remove any dirt that you found.
2. For every 1 cup of millet, add 2 cups of water.
3. Sprinkle a small amount of sea salt in the water and boil it.
4. Let it boil for a few minutes and then turn the heat to low and simmer for around 20 minutes. When it gets dry, then the millet is cooked. (Remember not to stir the millet while it’s cooking)
5. Grate the beets and mix them into the cooked millet in a large bowl. Stir through the chopped salt and mint, stir to combine them all.
6. Add olive oil or sesame to the mixture if you want to bake the burgers and stir it through. When the mixture is formed in the burgers, place a baking tray lined with parchment paper.
7. Bake for 20-25 minutes at about 350 degrees F in a preheated oven.
8. If you want to fry the veggie burgers, don’t add the oil to the mixture.
9. Heat a pan to medium, add a teaspoon of oil and place the burgers in, rubbing a bit of the oil on the base of each.
10. Having them to cook for 5-7 minutes. When the burgers have turn to golden brown on one side, flip them and get a bit of oil on the base. Have them to cook on this side for 5-7 minutes as well and it is done.
You can use mushrooms to add flavor to the patty as for mushrooms, they are the closest taste and texture to meat when cooked. You may as well add pinto beans so that the burger will provide you with high fiber and protein.
1 onion (diced)
1/2 teaspoon of cumin
2 tablespoons of vegetable oil
3 pieces of green onions (diced)
1 clove of garlic (minced)
1 15oz. can of pinto beans
1 teaspoon of parsley
0.75 cups of fresh mushrooms (diced)
Salt and pepper
Directions for Mushroom Vegetarian Burger Recipe:
1. Sauté the onions and garlic in olive oil for about 3-5 minutes.
2. When the onions become soft, add in mushrooms, cumin, and green onions.
3. Cook them for another 5 minutes and when the mushrooms are cooked, you may put them aside first for the moment.
4. Mash the beans with a fork or potato masher.
5. Mix the mushrooms with the beans before adding the pepper, salt and parsley. Stir them.
6. Shape the mixture to form patties and heat 2 tablespoons of olive oil.
7. Cook all patties until they turn to brown color and well done. This process is estimated to take 3 minutes for each side.
Considered as the jewels of the sea and the exclusive food for the rich, caviar has now become more affordable and available to vegetarians everywhere. Introducing the caviar copycat – an exquisite alternative to caviar made from seaweed. When put to the test, this miraculous substitute tastes every bit as good as the real stuff but at a fraction of the price.
Add taste and versatility to the dishes you prepare using this vegetarian caviar. It looks just like real caviar and tastes just like it too! Now us vegetarians can eat like nobility and have the peace of mind knowing that the caviar came from the sea, but as a vegetable product.
Plus it’s super healthy!
This product contains no cholesterol, has low sodium and is made from seaweed. There are a variety of recipes using this caviar as an ingredient in the main dish itself, but it can also be served on the side with the main course. Like real caviar, it is delicious served plain on crackers or served as an entree.
When you’re feeling adventuresome and are ready for a brand new taste with zest try some of this vegetarian caviar for yourself. Unlike real caviar, this color on this type doesn’t bleed into the rest of the dish. This makes it the perfect addition to salads, pizzas, appetizers, rice dishes etc.
Some companies offer different flavor varieties like plain or spicy and you can find this caviar in selected vegetarian stores or on the Internet. Try them out as an addition to your favorite recipes or use one of the recipes below to experience the fine cuisine of caviar for vegetarians.
Vegetarian caviar works perfectly for this recipe since there is no bleeding from the caviar into the filling. This caviar has a mild flavor, less salt, and is vegetarian. Try this recipe at your next get-together. It’s sure to be an instant hit!
- 3 tbs. softened cream cheese
- 1 cucumber
- 1 tsp. Horseradish
- 2 tbs. of sour cream
- 1 TBS vegetarian caviar
- 1 tsp. dried dill
- 1 tsp. of lemon zest
- sprinkle of salt
- garnish with lemon zest and caviar
Begin by slicing the cucumbers 1/2 inch thick. Take these cucumber slices and scoop the center out of them, being careful not to go through the bottom. Drain out the liquid from the cucumbers by placing them on paper towels upside down.
Mix together the horseradish, cream cheese and sour cream. Add the dill, lemon zest and caviar by hand. Scoop this mixture into a piping bag for icing and start filling the slices. Garnish with a small amount of dill and lemon zest and then plop a spoonful of caviar onto the top.
Yields approximately 10 appetizers.
- 1 jar of vegetarian caviar
- 4 eggs
- 0.2 lbs. of grated cheese
- 1.5 ounces vinegar
- 1.5 ounces oil
- 1 teaspoon liquid vegetable stock
- 2 tablespoons chives
- 2 tablespoons vegetable caviar
Whip together the eggs, vegetable caviar and cheese. Pour into a hot frying pan with butter and let cook for one minute. Fold this mixture on the pan and allow to cook for one more minute or until the desired consistency has been reached.
Serve the dressing on the side. Serves 2
Growing up lasagna was never one of my favorite dishes. I never was one to like meat, so that fact that ground beef was a main ingredient pretty much turned me off of the whole lasagna thing. That was until 2 years ago when I went to Italy and having a chance to taste a special vegetarian lasagna recipe.
During our Visit in Florence we stayed with two of my dad’s good friends. One of his friends Roberta, was an excellent cook, it was like living in a restaurant. Delicious homemade meals with enough food to feed an army were always awaiting us at a formally set dining room table each night. One night Roberta set a baking pan filled with something that resembled a casserole down on the table in front of us. I wasn’t quite sure what the dish was, but it sure did look good. It seemed to be something which was smothered in cheese. Nosily my family and I all peeked into the pan wondering what this dish was. “Lasagna“, Roberta said simply. I was shocked. To me lasagna was always prepared with ground beef and made with a red tomato sauce, but apparently this was a traditional Neapolitan dish popular in the south of Italy. The rest of Italy, especially in the north enjoyed to prepare vegetarian lasagna recipe with a creamy white, béchamel sauce. This lasagna wasn’t made with ground beef either, instead it was made with artichoke hearts and a pesto sauce. One bite of this heavenly dish and I was hooked.
My parents, also being big foodies and excellent cooks themselves demanded Roberta show them how to create this amazing dish. A few days later Roberta show us her special vegetarian lasagna recipe again for us (we had managed to chow down the entire lasagna within one meal) and this time my mom feverishly wrote down directions as Roberta simply eye balled the measurements and added in all the necessary ingredients.
Roberta’s Vegetarian Lasagna Recipe
Once we got home to the states my parents experimented with the recipe, they substituted ingredients, and added other veggies, like sautéed spinach and asparagus and really perfected the recipe. Suddenly this creamy and cheesy lasagna became one of my new favorite foods. That was until I was diagnosed with a dairy allergy. For a while I would even simply accept the terrible ramifications in exchange for just a bite of lasagna, but soon it just became too much, once I completely gave up dairy I had to say goodbye to my favorite dish. As a vegan this is probably one of the dishes I have missed the most, Even now when I see my parents enjoying this heavenly dish it takes all my self control to simply resist the urge to reach out my fork for just one bite full.
Browsing through the internet the other day I came across a vegan restaurant which had a vegan béchamel sauce on the menu. Feeling hopeful I once again turned to the trusty Google for a recipe and was pleasantly surprised to finds tons of hits. Looking through recipe after recipe I began to get an idea for my own creation of a vegan vegetable lasagna recipe with a white creamy béchamel sauce.
Ingredients for Vegan Béchamel Sauce
2 cups soy milk
1 1/2 cups of water
1/4 cup of cashew nuts (ground finley, should have a poweder like texture)
1 tsp of nutritional yeast
a sprinkle of salt and pepper
1 tsp of nutmeg
1/4 cup of sesame oil (any oil will do)
1/2 cup of unbleached flour
Using a blender blend together soy milk, water, cashew powder, nutritional yeast and seasonings until smooth.
Pour into a pot and let sauce simmer over low heat. Over medium heat pour oil into a saucepan and add flour and mix together to make a roux . Add roux to sauce using a whisk, make sure the flour has been thoroughly mixed and is completely dissolved.
Allow sauce to simmer over low heat for another 10 -15 minutes stirring every few minutes. Please note that initially sauce may seem thin but after several minutes you should notice that sauce has substantially thickened and is now a nice creamy sauce. If however, your sauce is still very thin after 10 minutes, feel free to add in more flour.
3 Large sized zucchini (ends removed sliced about ½ inch thick)
15 oz bag of spinach
14 oz can of artichokes drained and chopped
2 cloves of garlic chopped finely
1 ½ cup of onion chopped finely
2 tsp of olive oil
1/4 cup of mozzarella cheese (I used Lisanatti Foods Almond Mozzarella Style)
Oregano (use as desired to season)
Salt and pepper (used to season)
While sauce is simmering begin preparing vegetables. Preheat oven to 450. Slice zucchini by first cutting zucchini in half length wise.
Then once more in half (I Have found this is easiest for handling)
Then carefully cut zucchini very thin about ½ an inch thick (Too thin and the zucchini will be to fragile once baked).
Lay out on a baking sheet sprinkle with tsp of olive oil salt and pepper and oregano, let bake until zucchini is soft about 10 minutes. Once done baking let cool and set aside.
Meanwhile boil water for spinach and let steam. Once steamed drain spinach and run cold water over the spinach to stop from cooking, pat dry and set aside.
Begin to chop garlic and onion, add 2 tsp of olive oil to a sauté pan over medium heat, add garlic and onion and let sauté until onion becomes translucent. Remember to lower heat if garlic or onions begin to brown.
Add steamed spinach and artichoke hearts to sauté pan and mix together for 45 -60 seconds to soak up flavor (add more olive oil if necessary or if ingredients are too dry) once well mixed transfer to a bowl and set aside.
Lower oven to 425. Once zucchini is cool enough to handle, spray an 9 x 9 size pan with non stick cooking spray(or grease with olive oil) Gently lay down zucchini to completely cover the bottom of the pan.
Pour about ¼ of the béchamel sauce over the zucchini
Followed by about ¼ of the mixed vegetables
Then pour ¼ of the béchamel sauce over the vegetable mixture
Layer Zucchini on top
Continue layering ingredients this way using the same measurements until all ingredients have been used, you should get about 3 layers. Sprinkle Mozzarella cheese on top (I used almond cheese)
Bake for about 25- 30 minutes or until cheese is melted and begins to brown. Let cool for 10 – 15 minutes and enjoy!
Source from: Kait Inside Dish
No matter you are vegetarian or not, vegetarian stuffed peppers tend to look very remarkable and tasteful when they are ready to consume. I always love this dish and making them every couple days! Vegetarian stuffed peppers are ideal dish for unhurried pleasurable. Furthermore, with the use of slow cooker for helping you to prepare the dish, it could substantially minimize the hands-on cooking time that you spend on the dish. Having vegetarian stuffed peppers are virtually appropriate meal on its own, however it is up to you whether you want to add some vegetable soup or a side salad. Once everything is in place, you can start enjoy yourself with your friends and family for this stunning meal.
This is not only a healthy cooking that one could have, but it also can be a comfort food diet for those who wish to burn some of their body excessive fat. So, if you don’t believe this dish is carry with such feature, you may just try it by yourself since there is not going to harm you or cause you any side effect by consume this vegetarian stuffed peppeers.
Different people will have different way of cooking this dish. Some people love roasted vegetarian stuffed peppers recipe; some will choose to cook with yellow and green peppers; some may even try prepare the dish with bell pepper that matching their free lifestyle and recipe; some may free and reheat the dish to make them to be more tasty. No matter how you prepare for it, as long as it is simple adn delicious, that you are good to go. And to cater for different people favorite, I do wish to introduce to you all the below 3 different cooking recipes for the dish.
This recipe for stuffed peppers trades in the meat in favor of vegetables like red bell peppers, shallots, and mushrooms. The blend of flavors is sure to please guests.
Amount per serving
Calories from fat: 23%
Saturated fat: 1.2g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.3g
6 medium red bell peppers
1 teaspoon olive oil
3/4 cup finely chopped shallots
4 cups chopped mushrooms
1 cup chopped fresh parsley
1/4 cup slivered almonds, toasted
3 tablespoons dry sherry
1 1/2 teaspoons ancho chile powder
2 1/2 cups hot cooked brown rice
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 minutes.
Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper.
Top each bell pepper with 2 teaspoons cheese.
Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Source: All Recipes
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Source: Taste of Home
Just a sprinkling of walnuts lends crunch and flavor to this pasta dish without adding a lot of fat or calories.
CARB GRAMS PER SERVING: 40
Nutrition Facts Per Serving:
Servings: 4 (1 2/3-cup) main-dish servings or 10 (3/4-cup) side-dish servings
Total Fat: (g)10
Saturated Fat: (g)1
Vitamin A: (DV%)0
Vitamin C: (DV%)0
6 ounces dried whole wheat or multigrain penne or rotelle pasta
1 tablespoon olive oil
1/4 cup walnuts, coarsely chopped
4 large cloves garlic, thinly sliced
2 medium green, red and/or yellow sweet peppers, seeded and cut lengthwise into bite-size strips
1 small red onion, cut into thin wedges
1 cup halved red or yellow cherry or grape tomatoes
1/4 cup snipped fresh parsley
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
2 tablespoons grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large skillet, heat oil over medium heat. Add walnuts and garlic. Cook about 2 minutes or until light brown, stirring frequently. Add sweet peppers and red onion. Cook for 5 to 7 minutes or until vegetables are crisp tender, stirring frequently. Add tomatoes; cook and stir for until heated through.
Stir in parsley, rosemary, and black pepper. Put pasta in a large shallow bowl. Top with walnut-pepper mixture; toss gently to coat. If desired, sprinkle with Parmesan cheese.
Source: Penne with walnuts and peppers
Servings Per Recipe: 3
Amount Per Serving
Total Fat: 7.8 g
Cholesterol: 25.0 mg
Sodium: 704.9 mg
Total Carbs: 16.0 g
Dietary Fiber: 3.5 g
Protein: 11.5 g
2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup and 1 tbsp dry lentils
1/2 cup and 1 tbsp chopped onion
1/4 cup and 2 tbsp uncooked brown rice
3 tbsp dry white wine, or chicken broth
1/2 tsp dried basil
1/8 tsp salt
1/4 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp garlic powder
1/8 tsp pepper
3/4 cup shredded reduced-fat Swiss cheese, divided
In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
Uncover; sprinkle with remaining cheese.
Bake 2-3 minutes longer or until cheese is melted.
Number of Servings: 3
* Recipe submitted by SparkPeople user LILLAKE.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 15.3 g
Cholesterol: 6.6 mg
Sodium: 677.0 mg
Total Carbs: 23.9 g
Dietary Fiber: 12.0 g
Protein: 7.3 g
1 cup baby eggplant, diced
1 cup zucchini, diced
1 cup yellow squash, diced
1 small box mushrooms, diced
1 cup yellow onion, diced
1 cup red pepper, diced
4 whole wheat-low carb/low-fat large-size tortillas
5 tbsp low fat mayonnaise
1 tsp cumin
1/2 tsp sea salt
1 tbsp fresh garlic, minced
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp lemon juice or vinegar of choice
In a large bowl, add first 6 ingredients, toss with olive oil, salt and pepper.
Saute’ in large skillet until veggies are tender.
Remove from heat and return to large bowl and set aside.
In a small bowl, mix mayo, cumin and pepper with 1 tbsp of lemon juice or vinegar.
Toss with veggies and place on tortilla.
Roll up and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user DEBJOY.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 8.5 g
Cholesterol: 12.6 mg
Sodium: 175.6 mg
Total Carbs: 32.1 g
Dietary Fiber: 3.4 g
Protein: 7.6 g
1/2 cup uncooked quinoa
1 tsp. extra virgin olive oil
2 cloves garlic, sliced very thin
1 cup fresh spinach
1 ounce feta cheese
Rinse the quinoa in a strainer. (Use a sifter if you don’t have a strainer that’s small enough.) In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
Meanwhile, heat a skillet over medium heat and add the olive oil and garlic. Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary). When the quinoa is done cooking, add it to the skillet along with the spinach. Stir it together until the spinach wilts. Add the crumbled feta cheese and stir to combine. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SLIMKATIE.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 9.2 g
Cholesterol: 28.4 mg
Sodium: 278.0 mg
Total Carbs: 8.2 g
Dietary Fiber: 1.9 g
Protein: 13.6 g
4 cups shredded cabbage
1 cup grated carrot
1/2 cup chopped green onions
1/2 cup liquid egg substitute
1 cup skim milk
6 tbsp shredded Swiss cheese
1/2 tsp seasoned salt
2 tbsp minced fresh parsley
2 tbsp shredded Parmesan cheese
Using nonstick cooking spray, saute’ the cabbage, carrot and onions until crisp-tender.
Transfer to a greased shallow 2-qt baking dish (a glass 8″ x12″ works well).
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt.
Pour over the vegetables.
Sprinkle with the parsley and Parmesan cheese.
Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.
Number of Servings: 6
Recipe submitted by SparkPeople user SPROUT.
It has been typically best-known in which making an excellent vegetarian lasagna can be a difficult task and also is time consuming to prepare. However, this isn’t always be the case. The vegetarian lasagna recipe just breaks all the older concepts relating to lasagna.
You are going to simply fall in love with the classic vegetarian lasagna recipe as it is not just very yummy yet it is also very nourishing with the mixture of the ingredients in which you are using. This can be a wonderful dishes for everyone and even for your choosy kids who might not exactly obtain enough of nutrients in their body.
There are actually some variations for an original vegetarian lasagna recipe. This can be very convenient to get prepare considering that some recipes could be freeze and then heating afterwards without doing damage to the taste. The important thing to keep in mind though is for whom you are cooking for. Be certain of what type of vegetarians you are preparing the food for so that you can manage to cut the dairy products in case it is required.
Actually, it is not necessary for you to spend a very long time to prepare a tasty vegetarian lasagna recipe. One of the helpful tips for you would be you can try to make the vegetarian lasagna together with the boiling noodles by using the oven and prepared noodles in its place. You could invariably get the bundles of pre-cut as well as diced vegetables in the storage bin so all you have to do each time you arrange the vegetarian lasagna recipe will be to add the pre-diced vegetables plus the sauce on the oven with the prepared noodles.
As we all know that there is most probably a huge selection of difference vegetarian lasagna recipes available. The key in there is still to come up with the mixture of vegetable ingredients which suites your flavor.
Methods associated with the variation might consist of dicing and also chopping vegetables to very fine pieces in order to produce full lasagna recipe. You only need to test it considering the variety of ingredients that you got. You could possibly at the same time add the sauce and cheese in case you wish to get creamy lasagna recipe. Or perhaps you may also add other non-typical lasagna recipe such as somewhat bitter spinach for having some different taste.
Sauce and Spices
Just about all the idea is gets the little imagination along with the generous aiding of the spices and sauce. You are able to add more smashed tomatoes in it by putting the tomato sauce to obtain much better taste and texture. In addition, you could also include the white vegetable cream sauce into the tomato sauce to change the taste.