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I made this recipe the other night and my family really liked it. I probably wouldn't have put the two together on my own, but it actually tasted quite delicious.
Roasted Cauliflower with Parsley & Grapes
med. cauliflower cut into bite size florets
1-2T olive oil
juice of 1 lemon
1c flat leaf parsley
2c purple seedless grapes, halved
salt & pepper to taste
Toss cauliflower with olive oil, half of lemon juice, & salt/pepper. Roast in a 300F oven for 20 minutes. Remove and cool for 5 minutes and then toss with parsley, grapes and rest of lemon juice.
I have this vegan cookbook by Tal Ronnen "The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat" and it's amazing:
I just found this page on Discovery Health for vegetarian recipes:
Some more free recipes from Sara Snow on Discovery Health:
Maybe these would help your friend.
Edited by: AFYABRAFI at: 4/17/2010 (22:04)
This Quiche is yummy!
This is yummy too!
Olive oil/ cooking spray
¾ cup ff parmesan
1 ½ cups bread crumbs
3 tablespoons olive oil
2 eggplants (app. 8 oz. each)
1 medium onion, finely chopped
1 teaspoon oregano
1 can (14 ½ ounces) diced tomatoes
1 small zucchini, coarsely chopped
½ cup crumbled feta
Salt & pepper to taste
Set oven to 375 degrees. Spray 9 x 13 baking dish with cooking spray. In a small bowl, mix ¼ cup of the parm, ½ cup of bread crumbs, 1 tablespoon of olive oil and set aside. Half an eggplant lengthwise and scoop out the eggplant flesh, leaving a ¾ inch thick shell. Sprinkle the shells with olive oil and salt and roast in oven for 25 minutes, or until they are tender. Meanwhile, in a large skillet over medium heat, heat the remaining two tablespoons of olive oil, onion, garlic and oregano. Cook, stirring often, for about 5 minutes, or until onion softens. Coarsely chop the eggplant flesh. Add it to the pan with tomatoes, zucchini, salt and pepper. Cook, stirring occasionally for 10 minutes or until the vegetables are cooked through. Remove the pan from heat and leave to slightly cool. Stir the feta, remaining 1 cup of bread crumbs and half cup parm into the warm eggplant mixture. Taste for seasoning. Fill the eggplant shells and top with bread crumb mixture. Bake for 35 minutes or until the breadcrumbs are golden and the mixture is hot.
Calories – 353
Fat – 11
Carbs – 49
Fiber – 9
Sugar – 11
Cholesterol – 4
Sodium – 998
Protein - 17
Life is too short to be anything but Happy!
Hi! I'm looking for some clean vegetarian lunch and dinner ideas for a friend. Any good ones?
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