Super-D
03-12-2005, 05:35 AM
I'm looking for some good vegetarian recipes. It seems I get in a rut and eat the same veggies all of the time and thought that maybe asking for some vegan recipes might get me going again.
Please - no eggplant, tofu, or hominey. That stuff is for wierd people... :)
Thanks,
SUper-D :thumbsup:
mg_2204
03-12-2005, 01:44 PM
I'm a part time vegetarian! :) Here are some recipes you will like. I don't like weird stuff either. I'm afraid I can't give you how many calories, g of fat and carbs each recipe has.
*****************************************
TOMATO SAUCE WITH BASIL -
It's a fat free sauce and when made with fresh basil in the summer, it's just great. I use it on pasta but I also make home made pizzas with that sauce. You can double or triple the ingredients if you like and the sauce is suitable for freezing.
Serves 6
Per serving:
14 calories
1g fat :)
1g protein
2 carbs
Ingredients :
1 can (14 oz - 400g) chopped tomatoes
1-2 cloves garlic, crushed
2 tbsp (30 ml) red wine (vital!)
2 tbsp (30 ml) fresh basil, chopped (more if you use dried basil)
salt to taste and freshly ground black pepper
Place all ingredients in a saucepan. Bring to the boil and simmer, uncovered for about 10 minutes, until thick, stirring occasionally. Check seasoning and serve with pasta.
source : 'The Everyday Diabetic Cookbook', Stella Bowling & Diabetes UK
*************************************
HOME MADE PIZZAS - My own invention
Ingredients:
soft flour tortillas
all the veggies you like (including nibblets, bean sprouts, etc)
a bit of low fat mozzarella cheese
a bit of freshly ground parmesan (never the awful stuff in bottles please!)
some tomato sauce, home made preferably
a few herbs and spices to taste
I use the grill, it's faster. Takes about 3 mins to make perfect pizzas.
On a baking tray, place 2 soft flour tortillas side by side. Put tomato sauce on each. Add all the veggies you like. Sprinkle with a bit of both cheeses. Finish with a bit of herbs and spices (basil, oregano, thyme and cayenne pepper is always my personal choice).
Put under the grill for about 3 mins, until the cheese is bubbling. Enjoy!
*********************************************
(yet another healthy tomato sauce I like to use for home made pizzas)
HEALTHY SPAGHETTI SAUCE -
Serves 6 (Canadian recipe)
Ingredients:
1 chopped onion
2 cloves garlic, crushed
2 grated carrots
1/2 cup (125 ml) chopped celery
3 tbsp (45 ml) of safflower oil (I use a lot less)
4 oz (100 g) red split lentils
1 can (14 oz - 400 g) chopped tomatoes
2 tbsp (30 ml) tomato purée (I used dried tomato purée -- delicious!)
2 cups (250 ml) vegetable broth
1 tsp (5 ml) dried marjoram
salt and freshly ground pepper to taste
In a big saucepan, slowly cook the onion, garlic, carrots and celery in oil, for about 5 minutes. Add all the other ingredients and stir. Bring to the boil, cover and let gently simmer 15-20 minutes.
This sauce is great for lasagna by the way.
***************************************
ITALIAN DELIGHT -
Serves 4 (from an Italian friend)
Ingredients:
2 tsp (10 ml) olive oil
1/4 cup (50 ml) diced onions
1-2 cloves garlic, crushed
2 cups (250 ml) sliced courgettes (zucchinis)
1 cup (125 ml) chopped tomatoes
4 oz (100 g) red kidney beans, rinsed and drained
oregano and basil to taste (be very liberal!)
salt and freshly ground pepper
a bit of mozzarella cheese
Pre-heat the oven : 350°F (180°C)
In a saucepan, heat the oil; sauté the onion and garlic until the onion is soft and golden. Add the courgettes and cook for 3 minutes, stirring. Add the tomatoes, red kidney beans, and the seasoning. Stir and bring to the boil. Put the mix in a 4 cup (500 ml) oven dish; sprinkle a bit of cheese on top. Cook in the oven for about 15 to 20 minutes.
Excellent with a green salad.
******************************
FRENCH BEANS AND CARROT SALAD -
Serves 8
(wonderful for lunch as a meal but also a fav when I invite friends over for a BBQ - they always leave with the recipe!)
Ingredients for the salad:
1/4 lbs (4 oz) baby carrots
1 lbs (16 oz or 3 cups approx) French beans (string beans)
1/2 cup (125 ml) radish, split in 4
1/2 cup (125 ml) diced red onions
1 tbsp (15 ml) sesame seeds (vital!)
Lemony vinaigrette:
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
1 tsp (5 ml) Dijon mustard
a bit of cumin, salt, and a pinch of sugar
1 clove garlic, crushed
Cut the carrots in 2, length wise; cook for 4 minutes in lightly salted boiling water. Add the French beans and cook a further 4 minutes. Rinse the vegetables twice (to cool them off) and drain well. Put the vegetables in a nice big salad bowl. Add the radishes and onions.
In a small bowl, mix together the ingredients for the vinaigrette. Pour on the vegetables. Refrigerate for at least 2 hours.
Just before serving the salad, sprinkle with sesame seeds. That's what makes this salad so wonderful.
****************************************
(This salad is very popular in Québec - it's a funky salad)
LOVE SALAD -
(If you like bean sprouts you will love this recipe)
Ingredients:
2 1/2 cups (625 ml) fresh spinach, washed and rid of excess water
2 1/2 cups (625 ml) bean sprouts, washed and drained well
3/4 cup (175 ml) cooked rice
3 green onions, thinly sliced
1/2 of a green pepper, diced
1/3 cup (75 ml) of chopped walnuts
1/3 cup (75 ml) Sun-Maid raisins
fresh parsley
Vinaigrette:
1/2 cup (125 ml) soy sauce
less than 1/2 cup (115 ml) vegetable oil
Mix the oil and soy sauce well. Add to the salad 30 minutes before serving. Toss a few times before serving.
*******************************************
SUN DRIED TOMATO DIP - (http://www.diabetesforums.com/showthread.php?t=3256) - Exellent dip for veggies!
*******************************************
Spicy Cajun Casserole - (http://www.diabetesforums.com/showthread.php?t=2916)
*******************************************
Couscous, apricot and currant salad - (http://www.diabetesforums.com/showthread.php?t=1878)
*******************************************
Lentil and barley soup - (http://www.diabetesforums.com/showthread.php?t=885)
*******************************************
mg_2204
03-12-2005, 02:03 PM
... I knew I had forgotten a good one. The flavours are incredible. Here goes:
SPICED COUSCOUS WITH COURGETTES -
Serves 4
Preparation and cooking time : 15 minutes
Ingredients:
1 tsp (5 ml) cumin seeds
4 cloves garlic
2 1/4 cups (500 ml) vegetable stock
6 cardamom pods, lightly crushed
1 cinnamon stick
2 bay leaves
2 3/4 cups (300 g) couscous
2-3 courgettes (zucchini), sliced
2-3 tbsp (30-45ml) olive oil
salt and freshly ground black pepper
1 tbsp (15 ml) chopped fresh parsley
2 tbsp (30 ml) pine nuts, toasted if you like
Lightly toast the cumin seeds and cloves in a dry saucepan for 1-2 minutes.
Add the stock, cardamom pods, cinnamon and bay leaves. Bring to the boil and simmer for 2 minutes.
Remove the pan from heat and add the couscous. Stir well, cover the pan and leave for about 5 minutes, until the stock has been absorbed.
Meanwhile, heat 1 tbsp (15 ml) of oil in a frying pan (skillet) and add a single layer of courgette slices. Cook for about 2 minutes, then turn and cookthe other side until they are golden brown. Transfer to a warm plate and cook the remaining courgette slices in the same way, adding more oil as necessary. Season the cooked courgettes with a little salt and pepper and sprinkle with chopped parsley.
Remove the cinnamon stick and bay leaves from the couscous and season lightly. Sprinkle with the toasted pine nuts. This dish can be a meal or a side dish.