Vegetarian

250 g cherry tomatoes 3 eggs 3 egg whites, extra 200 g low-fat ricotta 120 mL lite sour cream 2 tbsp chopped fresh oregano 2 cloves garlic, crushed Read more
1 tsp vegetable oil 95 g chopped onion 1 minced garlic clove 1.5 L water or chicken broth or 4 tsp of cubes chicken bouillon 480 g package tofu (calcium-set), silken, patted dry and cut 2 chopped tomatoes 3 chopped green onions (optional) 600 g fresh spinach leaves, washed and dried, torn or cut (if large) or 1 box frozen chopped spinach, thawed and squeezed dry 1 Tbsp (15 mL) soy sauce Read more
  2 medium zucchini 4 medium carrots 300 g chopped broccoli 280 g cheddar (or Gruyère) cheese, low-fat  ½ tsp oregano  ¼ tsp black pepper  ¼ tsp garlic powder  ¼ tsp onion powder Read more
2 large onions 1 green bell pepper 3 garlic cloves 2 fresh, diced jalapeno chilies 2 Tbsp (30 mL) vegetable oil 1 Tbsp chili powder 1 Tbsp ground cumin 1 can whole tomatoes 2 medium zucchini - 2 medium summer squash 1 can rinsed kidney beans 50 g chopped, fresh cilantro (or coriander) Salt and pepper to taste Read more
3 eggs, lightly beaten  1 Tbsp (15 mL) soy sauce  140 g firm tofu (calcium-set) drained and finely cubed ¼ tsp honey  1 Tbsp (15 mL) sesame oil  3 large fresh mushrooms, sliced  2 green onions, chopped Read more
1 L water 240 g corn meal (or polenta, uncooked) 1 can whole kernel corn mixed with red peppers 1 can green chiles 1/2 tsp salt 15 g margarine or but 400 g cheese (Cheddar or similar), low-fat, shredded 1 can black or pinto beans Garnish cilantro sprigs 1 red bell pepper (cut into rings)   Read more
60 g vegetable oil spray (non-stick) 340 g frozen spinach, thawed) 475 g brown rice (cooked) 2 Tbsp olive oil 240 mL egg-whites 65 g mozzarella cheese (shredded) 240 mL milk (low-fat) 1/2 medium onion (chopped) 1/4 tsp oregano 1/4 tsp thyme (dried) 1/4 tsp rosemary (dried) 1/2 tsp Worcestershire sauce Read more
1 cucumber (keep 1/4 for garnish) 2 ripe mangoes (keep one half of one mango for garnish) 2 Tbsp chopped onion 1 jalapeño pepper, finely diced (optional) Juice from one fresh lime 120 mL water 2 containers plain, low-fat Greek yogurt 60 mL fresh chopped cilantro Read more
1 sweet or yellow onion (thinly sliced) 2 Tbsp vegetable oil 450 g mushrooms (sliced) 190 g brown rice 60 mL dry white wine 480 mL vegetable broth 240 mL water 225 g frozen peas 25 g Parmesan cheese   Read more
450 g whole grain spaghetti 1 package (ca. 280 g) frozen spinach, thawed, well drained 2 Tbsp olive oil 25 g grated Parmesan cheese 2 Tbsp chopped parsley 2 cloves garlic 1/2 tsp dried basil 1/2 tsp salt 2 Tbsp butter melted 80 mL water 60 g crumbled feta cheese   Read more

Pages

Subscribe to Vegetarian