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Quick and Easy Low Calorie Vegetarian Recipes

The shops these days filled with all sorts of goodies suitable for vegetarians. So longer do you must simply an omelet or salad. And because there is such a choice, you can choose options low in calories.

Also there are now a number of meat substitutes if you WAN to follow this path. Vegetarian bacon – yes really – Look in the frozen food cabinet – adds something to many dishes and I often, even when cooking for omnivores.

Rice Salad

It has a fairly long list ingredients, but it is always easy.
I did not give amounts that you can change depending on what you have available and how many guests are there.

Cold cooked rice – a large cup per person
Pineapple chunks
Vegetarian bacon, 3 slices of ham per person
A deseeded chilli, finely chopped
A little cilantro or basil
A few salted cashews or dry roasted peanuts (too is the calorie count up of course.)
Juice of lime or lemon
Crispy onion

Cooked vegetables such as sweet corn, peas, asparagus and snow peas parts.
Combine rice, pepper and pineapple. Sauté the bacon in a vegetarian non-stick pan. They take a few seconds, so keep an eye on them. Either fry your onions, sliced or reheat previously fried ones. Add cooked vegetables and nuts to rice mixture. Add a dash of lemon juice or lime. Crumble the bacon and mix in. Arrange on a plate. Garnish with chopped herbs and pieces crispy onion. Non vegetarians might want prawns or cooked flaked fish in place of bacon.

No Oil Lemon and Parsley Salad Dressing

There is not much point in having a salad if you cover high in fat, but it does taste good. Well done that and there is absolutely no guilt attached.

¾ cup water
2 tablespoons powdered arrowroot o
Juice of lemon
¾ cup finely chopped parsley (You may want to substitute cilantro or add a little tarragon)
pinch of salt

Consider a base deseeded chopped chilli (You can use flakes) or two teaspoons of finely chopped sweet / bell pepper.
Mix water and many of arrowroot and cook until thickened. Cool and place all ingredients in a screw top jar. Replace the lid tightly. Shake well. Keeps several days in the refrigerator.

Stuffed Squash

Butternut or acorn squash is what I usually available, but the recipe can be used to stuff other vegetables such as peppers and eggplants (aubergines).
Makes 8 servings of stuffing.

You need for each person ½ a squash or eggplant, peppers or a combination of fresh bell.
½ cup raisins, sultanas or chopped dried apricots
I cup vegetable broth
2 onions, finely chopped

1 clove garlic, crushed

2 apples, peeled, seeded and diced, about 1 1 / 2 cup
I stick of celery diced

1 1 / 2 cups crumbs 7 grain bread or other whole grain breads, bread slightly
ungreased fry

2 teaspoons salt

1 to 2 c. herbal tea – a mixture herbs de Provence is good

Zest of one lemon

If using squash halve and remove seeds. For peppers cut and keep a cap and seed. Plants egg Remove stem piece and halve, making a slight hollow.
You may need cut a small piece off the squashes and eggplants, so they sit level in dish.

Bake the vegetables cut side in an oven medium for 50 minutes on a baking sheet lightly oiled. Although this happens heat the broth and then use it to Soak your fruits dried.

Sauté onion and celery for about 5 minutes, then add the apple and garlic for 3 or 4 minutes. Now place this mixture in a large bowl and combine with all other stuffing ingredients. It should be wet enough. Use to stuff your vegetables. Turn the oven and bake fro a further 15 minutes.

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