Vegetarian meal.?!
Please introduce me to some vegetarian meals, that are nutricious, very tasty and very filling, without being fattening.
Can I repeat, that the meals must be tasty, especially as I detest bland food.
Answers: I'm tired of beef, pork, lamb, veal, fish etc
Please introduce me to some vegetarian meals, that are nutricious, very tasty and very filling, without being fattening.
Can I repeat, that the meals must be tasty, especially as I detest bland food.
Eggplant parmesan is delicious, you can find recipes online.
Try veggie burgers in the frozen food aisle. They are a nice alternative to actual burgers.
Penne Pasta with tomatoe, olive oil, and basil is also very good, you can find recipes online as well.
Whole wheat cereal with frozen fruit and milk is excellent for breakfast anytime.
Grilled Asparagus makes a wonderful sidedish.
Replace your regular potatoes with sweet potatoes, an orange variety that is much healthier and even more scrumpcious.
Carmelized onions are soooo good. Yummy!
roasted vegtable tart nd pan fried potatoes xx
try east Indian food
cooked chick peas...rice with curry sauce
http://indianfood.about.com/od/vegetaria...
There are some pretty good vegetarian options in the freezer at the grocery store. Morningstar Farms and Bocca, have some great meatless choices. The burger and chicken substitutes are a favorite at my house, but they have other things that you can use for meals. The big plus is that they are quick.
dahl is fantastic. healthy, filling and not fattening. dead easy to cook and acn be flavoured up just as you like it.
how about roasted vegetables with halloumi cheese served with cous cous and a minty yoghurt dressing
baked spuds with a filling- theres loads of options.
pasta with veg, pesto, pine nuts and parmesan (crispy bacon optional)
try layering sliced lightly boiled potatoes with sliced hardboiled eggs and cheese, season generously as you go, drizzle over a bit of milk or cream, oven till cheese all melty and spuds soft, lovely with a salad or some veg eg. green beans carrots broccoli, whatever you fancy.
i could probably go on and on, i love my food, am not a veggie but rarely eat much meat.
Pasta with winter ratatouille
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
200g/7oz sweet potatoes, peeled and cut in wedges
200g/7oz parsnips, peeled and cut in large pieces
200g/7oz carrots, washed and cut in large pieces
110g/4oz red onions, cut in quarters
3-4 cloves garlic
2 tbsp olive oil
75ml/2?fl oz clear honey
2 sprigs rosemary
salt and freshly ground black pepper
500g/1lb 2oz packet of pasta
800ml/1 1/3 pint passata
small bunch basil, torn
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the passata, bring to the boil and allow to simmer gently for a minute or two.
6. Serve poured over the pasta and garnished with torn basil.
Irish winter pudding
Serves 6
Preparation time overnight
Cooking time over 2 hours
Ingredients
400g/14oz Bramley apples
400g/14oz plums
250g/9oz fresh or frozen blackberries
125g/4?oz golden brown sugar
125ml/4fl oz dry red wine
4 tbsp crème de cassis (blackcurrant liqueur)
about 10-12 slices of white bread, crusts removed
fresh mint sprig, to decorate (optional)
cream or crème fra?che, to serve
For the berry sauce
450g/1lb fresh or frozen blackberries or mixed berries
juice of one lemon, or to taste
140g/5oz sugar, or to taste
Method
1. Peel, core and roughly chop the apples. Aim to make the pieces about the
same size so that they cook evenly.
2. Halve and stone the plums and roughly chop them.
3. Place the apples and plums in a medium-sized pan along with the blackberries, sugar and wine and place over medium heat.
4. Bring to the boil and then simmer gently for about 15 minutes, or until apple pieces are soft and rather mushy.
5. Take off the heat and add the crème de cassis. Leave to cool.
6. Line the inside and base of a one litre bowl or mould with the slices of bread.
7. Overlap the slices slightly on the sides to ensure that the filling does not leak
through. Any leftover bits of bread can be used to cover the filling (this will be the bottom of the pudding when it is turned out).
8. Place the cooked, cooled fruit carefully in the lined mould and press it down quite firmly.
9. Fill it nearly to the top, then cover it completely with the remaining bread. Weigh this down with a can on a plate and place in the fridge overnight.
10. To make the berry sauce, simple pureé the berries with the lemon juice and sugar in a food processor. Pass through a fine sieve and taste for flavour. Adjust with more sugar or lemon juice as necessary.
11. To serve, carefully turn the pudding out onto a serving plate. Brush any uncoloured bits of bread with a little sauce and decorate with a mint sprig and a sprig of redcurrants of top, if you wish.
12. Cut the pudding into wedges and serve with a dollop of fresh cream or crème fra?che, and some of the berry sauce on the side.