Yummy Recipes To Stay Vegetarian For 100 Years!
Hi there, hope you have enjoyed what I cooked up for you in my previous 3 blogs: The Ultimate Cheat Sheet on Why Go Vegetarian, 10 Sure Shot Ways to Become a Vegetarian, 6 Friendly, Fun and Easy Ways to Persuade Others to Go Vegetarian
Now, as promised, here I am with some yummy, mouth-watering, lip-smacking, however, healthy vegetarian recipes to help you stay a vegetarian for life!
Sounds good? Yeah? Great!
I know you would be wondering “what do vegetarians eat? Correct?
There are thousands of ways to get satisfying and delicious vegetarian foods, either you eat-out, order-in or cook at home. To get started below are few fabulous recipes and tips that will impress you, your family and friends. Just TRY OUT!
Breakfast
* Toast with tahini and apple slices
* Cereal, muesli, or granola with soy milk, rice milk or other non-dairy milk or yogurt
* Fresh fruit such as apples, berries, a half grapefruit, banana, etc
* Fruit salad with nuts or seeds. Try soaking the nuts ahead of time to improve digestibility
* Apple pancakes, miso soup, tofu scramble
* Packaged vegan toaster waffles from a natural food store
Try this scrumptious Southwest Potato, Tofu, and Spinach Scramble breakfast!
Ingredients
* 1 TBSP olive oil
* 2 sweet potatoes, finely diced
* 1 yellow onion
* 2 tsp chili powder
* 1 tsp oregano
* 1 tsp cumin
* ½ TBSP salt
* 6 oz. baby spinach
* ½ cup water
Method
* Heat the olive oil in a skillet over medium-high heat and sauté the potatoes, onion, jalapeno, chili powder, oregano and cumin for 3 minutes, stirring frequently
* Add the tofu and salt and stir to combine.
* Add ½ cup of water and immediately cover pan.
* Cook for 5 minutes
* If the pan is very dry, stir in about 2 TBSP of water
* Mound spinach on top of tofu mixture, cover and cook until the spinach wilts, about 2 minutes
* Stir to incorporate the spinach into the tofu and potatoes. Cook until most of the water has evaporated
Serves 4
Enjoy!
Lunch
* Buying veggie burgers, pizza, burritos, falafel, etc.
* Bring leftovers is very easy to make extra at dinner to pack for lunch the next day
* Simple sandwiches can include Avocado, store-bought hummus, veggie deli meats, veggie burgers, tofu slices, veggie paté, nut butter, etc.
* Hearty salads like Greens, beans or lentils, pasta, noodles, corn, taco, fruit, etc.
* More involved sandwiches are tempeh, lettuce and tomato, burritos, lettuce wraps, sloppy joes, portobello mushroom, panini, chickpea salad
* Lunch recipes while take time initially, you can make plenty for several meals at a time
Try this scrummy Barbecue Tempeh Bowl with Sautéed Kale!
Ingredients
* 1 medium sweet potato
* 1 tsp. olive oil
* 4 oz. Tempeh
* 1/2 cup water
* 1/3 cup barbecue sauce
* 1/4 cup roasted red peppers
* 1/4 cup Vegenaise or other vegan mayonnaise
* 1 bunch kale, washed, chopped, and steamed
* 1 medium avocado, peeled, pitted, and cubed
* 1 medium orange bell pepper, diced
* 1 Tbsp. sunflower seeds
Method
* Preheat the oven to 375°
* Wash the sweet potato and prick several times with a fork. Drizzle with the olive oil, wrap in aluminum foil, and bake for about 45 minutes or until easily pierced with a fork. Allow to cool, then cut into cubes.
* Cut the tempeh into cubes or triangles and add to a large pan. Slowly add the water, stopping just before the tempeh is covered, and simmer on medium heat for 5 to 7 minutes. Drain any excess water, then add the barbecue sauce and cook on medium heat until the sauce is reduced to the desired consistency.
* Blend the roasted red peppers and the Vegenaise in a blender or food processor until smooth, then set aside.
* Place the steamed kale in a bowl. Top with the sweet potato, tempeh, avocado, bell pepper, sunflower seeds, and creamy red pepper sauce.
Servers 2
Enjoy!
Dinner
The possibilities are endless – vegetable stir-fries, hearty soups and stews, pastas, salads, Indian curries, tacos, avocado sushi, chili, oven-roasted vegetables, falafel and much more.
Try this Zesty Vegan Quinoa recipe!
Ingredients
* 1 cup quinoa
* 2 cups chopped broccoli
* ½ chopped red onion
* ½ chopped red bell pepper
* 3-4 cups baby kale
* 6 tbsp. olive oil
* 1 tsp. onion powder
* ½ tbsp. Dijon mustard (regular mustard will do if you prefer)
* ½ squeezed lime
* Salt & pepper to taste
Method
* Prepare quinoa according to package instructions
* While the quinoa is cooking, spray a skillet pan with non-stick spray (or a drizzle of olive oil) and add chopped broccoli, onion, and red bell pepper to skillet pan over medium-high heat. Cook for about 10-12 minutes, stirring frequently
* Add baby kale to skillet pan and cook for 1-2 minutes, or until the kale is wilted and soft.
* To prepare the dressing, combine the olive oil, onion powder, mustard, lime juice, and salt and pepper in a bowl and whisk; set aside
* When quinoa and vegetables are cooked, you may choose to serve separately, or combine all the ingredients and toss the dressing right in
The fun part about recipes such as these is that you can mix it up however you like! You may use frozen broccoli for this recipe, but fresher is always better! If you are not the biggest advocate of kale, try swapping it out for spinach. This dressing is a very mild one so, if you desire, add extra salt and pepper, onion powder, or lime juice for an extra zing. Try this same dish with different vegetables, or try it with other homemade or store-bought dressings… The options are endless!
Serves 2
Enjoy!
Appetizers
Start your meal off with healthy vegetarian appetizers that will please you, family and friends. From ricotta stuffed squash blossoms to easy hummus with tahini, are quick and easy to prepare.
Try this appetizing Tomato with Shallots and Fresh Basil recipe!
Ingredients
* 1/2 TBSP olive oil
* 1/2 TBSP red wine vinegar
* 1 shallot, minced
* 4 tomatoes
* 1/4 tsp salt Pepper to taste
* 5 fresh basil leaves torn
Method
* Slice the tomatoes 1/4 inch thick and fan the slices out onto a platter
* Sprinkle evenly with salt and pepper
* Drizzle the olive oil and vinegar over them, then top with basil and shallots and serve
Serves 4
Enjoy!
Vegetable Side Dishes
They're so easy, hearty and packed with flavor! Zesty vegetable side dishes will perfectly complement your main course.
Try this delicious Almond Broccoli Stir-Fry recipe!
Ingredients
* 2 tsp lemon
* 10 cups broccoli florets
* 2 gloves garlic
* 1/2 tsp ground ginger
* 1/2 cup slivered almonds, toasted (omit for programs that are nut-free)
* 1-2 tsp stevia
* 1/8 cup low-sodium soy sauce
* 2 TBSP sesame oil
Method
* In a nonstick skillet, stir-fry broccoli in oil for 2 minutes or until crisp-tender.
* Add garlic; stir fry for 1 minute
* Stir in soy sauce, stevia and ginger and cook 1-2 minutes or until stevia is dissolved
* Sprinkle with lemon juice and almonds
Serves 4
Enjoy!
Desserts
It’s simple, tasty and healthier versions of favorite desserts, from chocolate pudding to cupcakes to ice cream to quick bread.
Try this lip-smacking Creamy Quinoa Pudding!
Ingredients
* 1 tsp vanilla extract
* 2 TBSP honey
* 1 pomegranate, seeds scraped out
* 3/4 cup quinoa
* 2 cups soy milk
* 2 bananas
* 2 TBSP Splenda
Method
* Bring quinoa with 1 1/2 cups water to a boil over high heat.
* Cover and simmer for 15 minutes, or until quinoa is tender and water is absorbed.
* Blend together milk, bananas, sugar salt until smooth.
* Pour into saucepan with quinoa.
* Place the pan over medium heat and cook until mixture becomes thick and creamy, 5-10 minutes.
* Stir in the honey, pomegranate, and vanilla
Serves 6
Enjoy!
Phew! How’s it?
Becoming a vegetarian/vegan is easy! All you need is a few days of a vegetarian breakfast, lunch, and dinner MEAL PLAN to kickstart your Healthier, Greener, and Compassionate Lifestyle!
Well, I’m still around, however, leave you for now with a powerful quote that may help you get a deeper perspective of being “Vegetarian/Vegan” and to stay vegetarian for 100 years!
“Vegetarianism preserves life, health, peace, the ecology, creates a more equitable distribution of resources, helps to feed the hungry, encourages nonviolence for the animal and human members of the planet, and is a powerful aid for the spiritual transformation of the body, emotions, mind, and spirit” - Gabriel Cousens
Forks or Knives?
See what else I'v cooked up for you in my previous blogs:
* The Ultimate Cheat Sheet on Why Go Vegetarian
* 10 Sure Shot Ways to Become a Vegetarian
* 6 Friendly, Fun and Easy Ways to Persuade Others to Go Vegetarian
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