Low Calorie and Vegetarian Recipes
Diet and Exercise Info>>> Low Calorie and
"Send me a
few low calorie and vegetarian recipes please", requested a visitor
from the UK.
vegetarian is a person who will not eat meat. They will only eat a
diet that consists of vegetables, fruits and grains. Sometimes a
vegetarian will even omit foods that come from animals, such as milk
and eggs. When you want to adapt a vegetarian lifestyle, you should
know that there are many low calorie recipes that will agree with
this sort of diet.
One of the easiest
meals to get used to when eating a low-fat vegetarian diet is breakfast. There are
many options that you can choose from, such as a bowl of fresh
fruit, smoothie or yogurt filled with fruit. Many cold cereals are
available that are low in fat, such as including Puffed Rice, Puffed
Wheat, Grape-nuts and Shredded Wheat. Unflavored varieties of cream
of wheat, grits and oatmeal can fit into your diet as well.
If you are into the
traditional bacon and eggs meal, there are fat-free vegetarian versions of these foods that
can be utilized.
Below you will find a few recipes to consider
when you want to eat a low calorie vegetarian meal:
(Makes 5 cups)
3 ¼ cups canned
chicken broth, divided
3 cups sliced
1 cup sliced
¾ -1 teaspoon
grated fresh ginger
1 dash red cayenne
1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan and
bring to a boil.
Cover, reduce heat, and simmer about 20 minutes or until the carrots
Remove from heat.
Pour vegetable mixture into the container of an electric blender or
Process until smooth.
Return pureed mixture to saucepan.
Add remaining 1 1/2 cups broth.
Cook over medium heat, storing occasionally, until thoroughly
Stir in red pepper.
To serve, ladle soup into serving bowls.
Garnish with minced parsley and sour cream, if desired.
Easy Chunky Sweet Chili Pumpkin Stir Fry
(Makes 2-4 Servings)
2 cups chopped
Small or medium
1 bunch bok
4 garlic cloves,
4 tablespoons sweet
2 teaspoons grated
½ teaspoon fish
sauce or soy sauce
1 teaspoon dried
1 teaspoon dried
1) Chop the pumpkin,
eggplant, bok choy and tomatoes into 2 inch-size chunks.
Keep in separate bowls.
Heat the oil and garlic in a wok or a large saucepan on med-high.
Add the pumpkin and 3 tablespoons of water and close the lid for 5
min or until tender.
Meanwhile, prepare the sauce by mixing all ingredients together.
Add the eggplant and remaining tablespoon of water and close the lid
for 3 min or until tender.
Add the bok choy and stirfry for 1-2 min, again until tender.
Add tomatoes and stir-fry for 1-3 min or until the tomatoes are
cooked to your liking.
If the pan has too much water, add 2 tablespoons of cornstarch to
the sauce, before switching off the heat and quickly stirring in the
(Makes 6 cups)
garlic cloves, chopped
(28 ounce) cans diced tomatoes
green peppers, chopped
½ ounce) cans tomato paste with garlic
(19 ounce) can pineapple tidbits
1) In a large stock pot, cook
onions and garlic in oil until softened.
Add remaining ingredients.
Simmer for 40 minutes.
Keep in refrigerator for up to 4 weeks.
Cauliflower Apple Salad
(Makes 4 servings)
2 red delicious
¼ - 1/3 cup
1) Break or cut cauliflower
into small pieces.
Chop unpeeled apple in pieces about the same size as the
Mix all ingredients together.
Chill if desired, then serve.
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