Vegetarian Recipes – Simple and Delicious

There are so many delicious and nutritious vegetarian recipes. Cutting meat out of your diet does not mean that you doomed to a life of boring salads and dry broccoli. Losing weight on a vegetarian diet is not only possible and easy, but it is delicious too! There are so many great meals that can be made without meat. If you are a new vegetarian looking for cooking ideas; or if you are a long time vegetarian wanting to try something new, here are some wonderful recipes to get you going and dropping those pounds.

Breakfast

Breakfast Burrito

1 large wheat tortilla

2 beaten eggs

1 chili – heat by your preference

2 green onions

¼ cup low fat jack cheese

Place the tortilla in an ungreased skillet on low heat. Warm it one both sides, be careful not too over cook. Season the eggs with salt and pepper. Scramble the eggs and cheese together in a small skillet over low heat. When the eggs are done stir in the chilies and green onions. Fill the warn tortilla with the egg mixture and fold into a burrito.

Buckwheat Pancakes

¼ cup buckwheat flour

¼ cup unbleached white flour

1 teaspoon baking soda

¼ teaspoon salt

2 eggs

3 tablespoons vegetable oil

2 cups buttermilk

Mix all the dry ingredients together in a large bowl. In a smaller bowl combine the wet ingredients. Pour the wet into the dry and stir together. Drop ¼ cup of the mixture onto a heated and oiled griddle. Once the pancake is covered in bubbles flip it over. Serve with fruit compote.

Lunch

Stir-Fried Sprouts

6 brussel sprouts trimmed and chopped

1 bunch of green onion chopped

1 small yellow onion chopped finely

6 oz sprouted lentils

1 tablespoon sesame oil

½ cup cashews

2 cloves of garlic finely chopped

Steam the brussel sprouts until tender, rise and set aside. Separately steam the sprouts and set aside. Heat oil in a wok or large skillet. Add in the garlic and when it starts to brown add in all the onions. Stir-fry until the onion is clear in color. Lower the heat and mix in the brussel sprouts, sprouts, and cashews. Cook for about a minute to combine.

Carrot and Pepper Soup

2 tablespoons olive oil

1-2 red bell peppers chopped

2 cups diced yellow or white onion

1 pound carrots

6 cups water or vegetable stock

3 tablespoons chopped parsley

3 tablespoons rice

Heat the oil in a soup pot; add in the peppers, onion, carrots, rice, and salt to taste. Cook over medium heat with a cover for about 10 minutes. Add the parsley and water or stock and bring the mixture to a boil. Lower the heat and simmer until the rice is cooked completely. This will take about 25 minutes. Cool for short time and then puree all but two cups of the soup. Once pureed mix it back with the reserved two cups and serve with salt and pepper to taste.

Dinner

Sautéed Asparagus

1 pound asparagus

1 clove of garlic minced

2 tablespoons olive oil

1 small bunch of green onion chopped

1 teaspoon lemon zest

1 tablespoon fresh chopped parsley

Slice the asparagus into pieces, leaving the tips about 3 inches long. Heat the oil in a large pan. Add in the asparagus with some salt to taste. Sauté until almost tender. All in the green onion, garlic, lemon, and parsley, cook for one minute more.

Baked Mustard Honey Tofu

1 pound firm tofu

4 tablespoons honey

1 tablespoon molasses

1 ½ tablespoon peanut oil

2 teaspoons soy sauce

4 tablespoons mustard

2 ½ teaspoons curry powder

Cut the tofu into cubes and set out on towel to drain. Mix the rest of the ingredients as a marinade. Whisk together all the ingredients until they are fully combined. Put the tofu into a small baking dish and pour the marinade over the top. Let it sit overnight. Bake in a preheated oven at 400 for about 20 minutes. Stir the mixture occasionally while baking.

Source by Rick Porter