Fitness Minutes: (9,477)
890 8/4/13 3:34 P
Depending on what type of vegetarian you are you may need to leave out the cheese or get a special vegetarian version but... Spinach mushrooms and cheese wrapped in phyllo dough and baked is really good
also a great vegetarian cookbook with lots of yummy recipes for different types of vegetarians (from lacto-ovo to vegan) and lots of different types of food is "1000 vegetarian recipes" by Carol Gelles
Fitness Minutes: (11,285)
7/17/13 1:35 P
One of my favorites: Angel hair pasta, diced tomatoes, some sun dried tomatoes and feta cheese. Takes about 5 minutes after the pasta is cooked.
This is what I am making today: cooked Swiss chard on bottom of glass baking dish, topped with green onions, cut thin, cover with shredded mozzarella cheese, cover with beaten eggs and swirl all around gently with a fork. Bake in a 375 oven for about 30 minutes or until slightly browned on top. Take out and let set for 5 minutes.
Edited by: RIET69 at: 7/17/2013 (13:39)
7/10/13 1:43 P
There are some great veggie burgers out there. They are always easy to throw on the grill for an easy dinner.
There is a vegan burrito at Coscto that I tried the other day, It was fantastic.
Nachos can be a great vegarian option and are easy to throw together.
A garden lasagna is great. You can freeze it for quick meals when you need it.
Fitness Minutes: (25,649)
7/10/13 10:33 A
I like to make a pot of chili using lentils instead of meat. Tastes good and freezes well if you have leftovers.
Fitness Minutes: (230)
6 7/5/13 8:27 A
Yes, that's why my second paragraph says "The same is true of many other cheeses". I only picked parmigiano for the first paragraph because it was included in that specific recipe. I felt it important to point out already that vegetarians will of course wish to check the labels on all cheeses in order to avoid inadvertently eating ingredients originating from (dead) animals.
Technically, pretty much no cheeses are vegetarian unless you buy the specific vegetarian variety. This is true of parmigiano as well. It is not specific to parmigiano. Some vegetarians will buy the vegetarian version, many will not go to this level of detail.
I noticed that one of Aranyani's recipes included parmigiano (parmesan cheese). Please bear in mind that parmesan is not vegetarian. For a cheese to legally be able to call itself parmesan it must be made using animal rennet (the stomach of slaughtered calves). Consequently, if it's actually called parmesan, it's not vegetarian. There are vegetarian alternatives, usually called things like "Italian Hard Cheese". They are still dairy cheeses but are made with non-animal rennet. The same rule goes for many other cheeses. If they don't have whatever the "Suitable for Vegetarians" logo in your particular country is, then they're almost certainly made with animal rennet and therefore not suitable.
in summer pasta or grain salads are simplest - just take fresh veggies, a can of beans and mix in different combinations. rice + corn + black beans +cilantro +tomato (mexican-style), bulgur + parsley + feta + chickpeas + cucumbers (middle eastern style), pasta + tomatoes +white beans + basil
Some things I make a lot:
Pasta with chopped tomatoes, arugula, feta and olive oil / balsamic vinegar
bulgur wheat with garbanzo beans, parsley, onion, tomatoes, cucumber
roasted or grilled vegetables such as zucchini, eggplant, peppers, onion, etc with red kidney beans and rice
polenta with spinach or kale, parmigiano, and maybe a red pepper sauce (roast peppers and garlic and blend) or tomato sauce (or tomato and pepper sauce) - white beans go well with this to add some protein
roast potatoes and broccoli or caulfiflower (separately - different cooking times), beans of any kind can be added on the side. Rosemary and lemon juice are nice flavorings for this
black bean soup with toasted tortillas (rub olive oil on tortillas, add spices such as chili powder and stick in toaster oven)
I do different things in winter with more wintery vegetables, but it's hard to think of that stuff right now
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