FENFAST 375
Phenblue

Top Weight Loss Products

FENFAST 375

Vegetarian Recipes

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

There are several reasons to cook vegetarian recipes that benefit your health. Because of the nutrients in an increased diet of vegetables and plant products, vegetarians are known to have less health problems than others. This includes a reduced incidence of heart disease as well as some forms of cancer. The types of cancer that are known to be best prevented by consuming a vegetarian diet include colorectal, ovarian and breast cancer. High blood pressure and diabetes are also improved by a vegetarian diet.

 

There is an unlimited number of delicious vegetarian recipes available. Try adding a vegetarian meal to your weekly diet.

 

5 Vegetarian Recipes

 

CHEESE AND SPINACH CASSEROLE

1 10-oz. Pkg. frozen chopped spinach, thawed and drained
2 T. soy flour
1/4 cup butter, melted
1 cup creamed cottage cheese (4% MF)
3 eggs, slightly beaten
1/2 cup cheddar cheese, grated
salt and pepper to taste

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease a 1-1/2 quart casserole.
  3. Combine all ingredients; mix well. Pour into prepared casserole dish.
  4. Bake for 50 to 60 minutes.

 

BARLEY-APRICOT SALAD

Salad:
2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced

 

Dressing:
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

 

Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.

 

Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

 

Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

 

VEGETARIAN LASAGNA

Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Cheese
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
|* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil

 

Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

 

For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.

 

Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.

 

Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

 

CARROT-ALMOND SOUP

2 tablespoons canola oil
2 tablespoons unsalted butter
1/2 cup whole almonds
1 pound carrots, sliced
1 medium yellow onion, diced
3 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
Freshly ground black pepper
6 cups water
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup plain yogurt
1/3 cup fresh cilantro leaves, roughly chopped
Finely grated zest of 1 lemon

 

Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.

 

Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.

 

Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.

 

Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.

 

Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

 

LEMON-ZESTY ZUCCHINI WITH PINE NUTS

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large zucchini cut into 3/4 inch chunks (about 1 pound)
2 cloves garlic, smashed
1 lemon, zest stripped off in large pieces
1/2 teaspoon kosher salt
Freshly ground black pepper
6 ounces fresh ricotta

 

Preheat oven to 425 degrees F.

 

Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.

 

Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.

 

Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.


FENFAST 375
Phenblue