Member since 6/24/07
1 member likes this.
Date: 11/8/13 3:02 AM
Anyone have any tasty an tempting vegetarian recipes which aren't high cal? I'm going to have someone to stay over a few weeks at Christmas and searching for ideas.
Member since 6/23/06
Date: 11/8/13 8:09 AM
White Beans with Spinach
This one is really easy. I cut WAYYYYY back on the oil (you only need enough to sautee the onions) and use dry (in a package, not oil packed) sundried tomatoes, and don't pour oil over the top at the end and it's still delicious. Serve it with some crusty bread and...can I come over? LOL
Sewing is my therapy!
Member since 4/27/08
Date: 11/8/13 9:06 AM
I made eggplant fries and eggplant pasta the other day. (Not the same days xD) Both are excellent; they only have as much fat/sugar as you use.
Really, anything can be made vegetarian. Its a very easy diet. If you have a favorite meal that has meat in it, the meat product can be replaced by all kinds of vegetables or you can use Quorn products. They're fantastic meat replacement peoducts that are amazing in cooking and are much healthier than meat.
2015 In: 6.5 yards
2015 Sewn: 8.5 yards
2014 In: 99.75 yards
2014 Sewn: 80.5 yards
I'll try anything once :)
Please excuse my typos...sometimes it is harder to go back and edit on mobile than it is worth!
New Mexico USA
Member since 1/12/05
1 member likes this.
Date: 11/8/13 11:20 AM
Everything I make is low cal; too much oil makes me sick.
1. be aware that gelatin products are verbotten (gelatin is made from bone marrow).
2. Meat broth bases are also off limits (and yes, we can taste it!) Knorr makes a nice vegetable bullion, 6 cubes to a pack.
The crowd pleaser in my house is mushroom, potato and green bean stew.
Saute a lot of onion and mushrooms with some garlic. When nearly done, throw in some potatoes, if only to be coated in the flavoring.
Then put all that in a big pot, add some vegetable mushroom soup (some has beef or chicken base) and throw in some green beans, carrots or whatever else you have that won't fall apart with a long simmer. (broccoli?). I prefer to add some corn too but my husband isn't wild on it so I usually pass. I also add green chile but that may not work for you. We eat a lot of it. Anyway, serve it with a stout rye, this is good for winter.
Beans are easy too, any kind, but cook them long so they're not crunchy. I make beans with vegetable base instead of just plain water. I throw in garlic, a little oregano and it's done.
Serving beans is a little different, I make up a whole palette of condiments to add such as freshly chopped tomato, frozen corn zapped in the microwave (corn+beans=complete protein), diced onions, sour cream, cilantro (in the summer) and some cut limes. The ratio of condiments to beans is half beans, half condiments.
Lessons from the sustainable sewing factory floor
Member since 9/12/07
Date: 11/8/13 1:29 PM
Petro, I follow a vegan diet (but was ovo-lacto vegetarian for many years before that) and I highly recommend this site for great recipes:
Member since 9/28/05
Date: 11/8/13 2:21 PM
- Oven roasted veggies like red peppers, potatoes, sweet potatoes, taste yumm!
- Grilled zucchini
- My recent fav. is zucchini pasta (as is zucchini IS the pasta!) - cooked in a wee bit of olive oil with some onions, garlic and seasalt.
Member since 5/11/03
Date: 11/8/13 4:27 PM
Soups and pasta dishes come to mind as being good vegetarian meals. Tomato soups, squash soups, potato soups, lentil soups are a few meatless soups I like to make. If the recipe calls for chicken broth, I substitute vegetable broth. And there are many pasta dishes that can be vegetarian. One my family loves is pasta and broccoli. We have our own version, but this recipe is similar: Broccoli and Pasta
Serve either soup or pasta with bread and a salad. If your meal is low in protein, toasted sesame seeds, walnuts, pecans, pumpkin seeds, or sunflower seeds can be added to the salad. Also, other possible dishes include homemade pizza, eggplant Parmesan (not really low cal though), vegetarian chili, twice baked potatoes, nearly anything Indian.
Member since 12/2/09
Date: 11/8/13 4:43 PM
We make something really similar, only I add some Herbs de Provence and finish it with a good drizzle of mediocre Balsamic vinegar (the regular Costco stuff, not the super aged expensive stuff).
Member since 7/11/05
Date: 11/8/13 8:19 PM
Slice a medium onion
Chop a few cloves of garlic
Slice a small zucchini or two
Open two 14 oz cans of tomatoes--diced are fine or break up whole tomatoes with your fingers
Open a 14 oz can of chick peas and drain them
Measure out a tablespoon or more of ground cumin. I think more is better. Lots more.
If you have it, crumble and soften a pinch or two of saffron in a tablespoon of hot water
Saute the onion in olive oil until translucent. Add the garlic, the cumin and the zucchini and saute until the zucchini starts to get soft.
Add the tomatoes, the chickpeas and the saffron if you have it. Let it all simmer until the tomatoes soften, break down and get saucy. Add salt to taste.
Serve over couscous and garnish with a dollop of plain yogurt and a sprinkling of fresh cilantro.
I am going for a level of perfection that is only mine... Most of the pleasure is in getting that last little piece perfect...Inspiration is for amateurs. The rest of us just keep showing up and doing the work.
Chuck Close, painter, printmaker, photographer
Hope has two lovely daughters: Anger and Courage
Member since 7/20/05
Date: 11/8/13 8:21 PM
Check out the "Oh She Glows" blog for tons of great vegan recipes - She has step-by-step pictures which make it easy to follow what you should be doing.