September Vegetarian Tread

[SPITFIRE]

I didn't see a vegetarian thread posted for this month, so I thought I would take the liberty of starting it myself. :)

I don't have any recipes to contribute right now, but could anyone share their favorite low-fat vegetarian favorites? DH and I want to start eating healthier--and lose some weight in the process (well, more me then him--but he has agreed to come along for the ride ;)).

We don't eat a lot of meat right now, but the non-meat dishes that we do eat aren't that light. I know I can brighten any old veggie with some fresh herbs--but that bores me as an eater and a chef. I always like to be challenged. I am also interested in experimenting with tofu and other soy proteins.

So what are your flavor-packed, low-fat recipes?

[lindrusso]

Isn't if funny how so many people think that if you eat vegetarian that you are automatically eating healthfull and low-fat? I find that isn't true if you still eat cheese! :)

I didn't eat meat for 7 years but started eating it again about 8 years ago. Lately I've been wanting to return to more vegetarian cooking, so it would be great to have a monthly vegetarian thread.

Here are a few of my favorite low-fat vegetarian dishes:


* Exported from MasterCook *

Spinach-and-Mushroom Lasagna

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Pasta Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8-ounce) package uncooked lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms (about 2 [8-ounce]
packages)
3 cups sliced shiitake mushroom caps (about 2 [3
1/2-ounce] packages)
1/2 teaspoon ground nutmeg
3 garlic cloves -- minced
2 (15-ounce) containers light Ricotta cheese
2 (10-ounce) packages frozen chopped spinach -- thawed, drained, and squeezed dry
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
1 (25.5-ounce) bottle fat-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim Mozzarella
cheese
2 tablespoons grated Parmesan cheese
Fresh oregano leaves (optional)

Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.

Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

Combine Ricotta and next 5 ingredients (Ricotta through egg whites); set aside.

Preheat oven to 375º.

Spread 1/2 cup marinara sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of Ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup Mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.

Cover and bake at 375º for 40 minutes. Uncover; sprinkle with remaining 1 cup Mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.

Source:
"Cooking Light, April 1997, p.180"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:40"



* Exported from MasterCook *

Summer Vegetable Salad with Grilled Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 teaspoon salt
1/8 teaspoon black pepper
1 clove garlic -- minced
Salad:
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic -- minced
4 (1-ounce) slices diagonally cut day-old French bread -- (about 1 inch thick)
1/8 teaspoon black pepper
2 large tomatoes -- cored, cut in half crosswise, and seeded
1 red bell pepper -- quartered
1 yellow bell pepper -- quartered
1 red onion -- cut into 1/2-inch-thick wedges
Cooking spray
3 cups (1/4-inch) sliced zucchini -- (about 1 pound)
3 cups (1/4-inch) sliced yellow squash -- (about 1 pound)
1 cup canned cannelini beans or other white bean -- rinsed and drained
1 tablespoon chopped fresh basil -- or 1 teaspoon dried basil
1 tablespoon chopped fresh thyme -- or 1 teaspoon dried thyme
1/2 cup (2 ounces) crumbled feta cheese

To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously.

Prepare grill.

To prepare salad, combine 1 1/2 teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into 1/2-inch cubes.

Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool.

Coarsley chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately. Yield: 6 servings (serving size: 1 2/3 cup salad and 4 teaspoons cheese).

Calories 240 (30% from fat); Fat 7.9g (sat 2.3g, mono 3.6g, poly 1.4g); Protein 9.3g; Carb 35.9g; Fiber 5g; Chol 8mg; Iron 3mg; Sodium 685mg; Calc 118mg.

Source:
"Cooking Light, July 2001, page 164."


* Exported from MasterCook *

Vegetarian Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil or vegetable oil
1 or 2 small zucchini -- chopped
1 medium onion -- chopped
3 large cloves garlic -- minced
1 green pepper -- chopped
1 fresh jalapeno pepper -- finely chopped (wear rubber gloves)
2 (28-ounce) cans pureed tomatoes
1/2 teaspoon coriander
1/4 teaspoon whole cloves -- or generous pinch of ground cloves
1/4 teaspoon allspice berries -- or generous pinch of ground allspice
2 teaspoons dried oregano
2 teaspoons black pepper -- or to taste
2 tablespoons brown sugar
1 or 2 tablespoons mild chili powder
2 tablespoons ground cumin
2 cups cooked kidney beans
2 tablespoons lemon juice
1 cup uncooked brown rice
2 cups boiling water

In a large Dutch oven, heat the oil and sautee the zucchini, onions, garlic, green pepper and jalapeno pepper, until they are softened. Add the tomatoes (and puree), coriander, cloves, allspice, oregano, black pepper, brown sugar, chili powder, cumin, and beans. Bring the chili to a boil, reduce heat, cover the pan and simmer the chili for 30 minutes.

While the chili is cooking, in a medium saucepan add the rice to the boiling water, reduce the heat, cover tightly and simmer the rice for 15-35 minutes, according to package directions. Serve the chili over rice and garnish with items of your choice - such as grated cheddar cheese.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 118 Calories; 1g Fat (6.8% calories from fat); 6g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : This is a dish that I have adapted from Jane Brody's Chili Without Carne in Jane Brody's Good Food Cookbook.



* Exported from MasterCook *

WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves -- minced
1 tablespoon chopped fresh parsley
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow
cornmeal
2 tablespoons butter -- (1/4 stick)
1 cup grated sharp white cheddar cheese (about 4
ounces packed)
1 large bunch Swiss chard -- ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves

Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.

Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.

Spoon polenta onto plates. Top with greens and portobello mushrooms.

Source:
"Bon Appétit, January 2001"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 189 Calories; 18g Fat (81.6% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 880mg Sodium. Exchanges: 1 1/2 Vegetable; 3 1/2 Fat.

NOTES : Kale also works nicely with this recipe.


* Exported from MasterCook *

Vegetable Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small (about 3/4 pound) unpeeled eggplant -- cut into 2" cubes
2 large carrots -- cut into 1/2-inch slices
1 dozen small thin-skinned potatoes (2 inches is
diameter)
3 medium zucchini -- cut crosswise into 1-inch slices
2 small red or green bell peppers -- seeded and cut into 1-inch squares
1 large onion -- cut into wedges and layers separated
16 whole large mushrooms
Herb Marinade:
3/4 cup salad oil (you can cut down on this, but it doesn't really get consumed anyway)
1/4 cup white wine vinegar
2 cloves garlic -- minced or pressed
1 teaspoon Dijon mustard
1 teaspoon dry basil
1 teaspoon oregano
1/2 teaspoon marjoram leaves
1/2 teaspoon dry rosemary
1/4 teaspoon pepper

Cook eggplant in 1 inch boiling water for 3 minutes; drain. Cook carrots in 1 inch boiling water until crisp-tender (about 6 minutes); drain. Cook unpeeled potatoes in 1 inch boiling water just until tender (about 20 minutes); drain and cut in half.

Place eggplant, carrots, potatoes, zucchini, bell peppers, onion, and mushrooms in a plastic bag. Perpare the herb marinade by mixing all ingredients together in a small bowl. Pour marinade over vegetables. Seal bag and refrigerate for 2 hours or until the next day.

Drain and reserve marinade from vegetables. Onto 8 sturdy metal skewers, alternately thread vegetables. Place on a lightly greased grill 4 to 6 inches above solid bed of low-glowing coals. Cook, turning often and basting with reserved marinade, for 10 to 15 minutes or until vegetables are tender (we like to cook them until the vegetables are slighly charred). Sprinkle lightly with salt before serving. Makes 4 servings of 2 skewers each.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 433 Calories; 42g Fat (82.8% calories from fat); 4g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.

NOTES : You can use any kind of vegetables you like with this recipe. We like to use onions, red peppers, mushrooms, zucchini, potatoes and cherry tomatoes. We usually have quite a few leftovers with this recipe and have found that the leftover vegetables are great used in omelets, frittatas or as pizza toppings.

This one is not technically vegetarian, but it's very good without the meat. When I make it without meat, I use a variety of beans (white, kidney and pinto) - nice and colorful.


* Exported from MasterCook *

Chipotle Tamale Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Meat Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground turkey breast or lean ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
3/4 cup diced red bell pepper
4 cloves garlic -- minced
2 teaspoons ground cumin
1 can pinto or red beans -- (15 ounces) drained
1 can stewed tomatoes -- (8 ounces)
undrained
2 canned chipotle chilies in adobo sauce -- minced (about 1
tablespoon)
1 teaspoon adobo sauce from canned chilies -- (1 to 2)
1 cup reduced-fat shredded Cheddar cheese -- (4 ounces)
1/2 cup chopped fresh cilantro
1 package corn bread/muffin mix -- (8 1/2 ounces)
1/3 cup 1% low-fat milk
1 large egg white

Preheat oven to 400°F.

Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until turkey is no longer pink, stirring occasionally. Drain fat; sprinkle mixture with cumin.

Add beans, tomatoes, chilies and adobo sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.

Spray 8-inch square baking dish with nonstick cooking spray. Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture. Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.

Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

Per Serving:
Calories: 399
Total Fat: 12 g

Source:
"Kentgirl on CLBB."

More on the next post.........I went over the limit! :o

[lindrusso]

Here are the other two.

If you are looking for a challenge, here are two recipes that are excellent, but very time consuming. They are not as low fat as some of the others, but not particularly high-fat either. You can adjust the amount of oil and cheese as desired to make them lower-fat.


* Exported from MasterCook *

Black Bean Enchiladas

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BLACK BEAN CHILI:
2 cups black turtle soup beans -- soaked overnight
1 bay leaf
4 teaspoons cumin seeds
4 teaspoons dried oregano leaves
4 teaspoons paprika
1/2 teaspoon cayenne pepper
1 chili negro or ancho chili, for chili
powder or 2 to 3 tablespoons chili powder
3 tablespoons yellow onions -- diced into 1/4-inch squares
4 cloves garlic -- coarsely chopped
1/2 teaspoon salt
1 1/2 pounds ripe or canned tomatoes -- peeled, seeded, and chopped; juice reserved
1 (or 2) teaspoons chopped chipotle chili
1 tablespoon rice wine vinegar
4 tablespoons cilantro -- chopped
TOMATILLO SAUCE:
1 pound fresh tomatillos
1/2 small red onion -- very finely chopped
1 clove garlic -- finely chopped
2 serrano peppers or other hot green chilies -- seeded and finely chopped
1 to 2 tablespoons cilantro leaves -- chopped
Sugar -- if necessary
Mild vinegar to taste
Salt
THE ENCHILADAS:
3 cups Black Bean Chili
Tomatillo Sauce
1/2 cup peanut oil
12 corn or wheat tortillas
4 ounces Monterey jack cheese -- grated
sprigs of cilantro -- for garnish

BLACK BEAN CHILI: Sort through the beans and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches, and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.

Heat a small heavy skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking pan frequently so the herbs don't scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne. Give everything a quick stir; then remove from the pan - the paprika and the cayenne only need a few seconds to toast. Grind in a mortar or a spice mill to make a coarse powder.

Preheat the oven to 375º. To make the chili powder, put the dried chili in the oven for 3 to 5 minutes to dry it out. Cool it briefly; then remove the stem, seeds, and veins. Tear the pod into small pieces and grind it into a powder in a blender or a spice mill.

Heat the oil in a large skillet, and sauté the onions over medium heat until they soften. Add the garlic, salt and the ground herbs and chili powder, and cook another 5 minutes. Add the tomatoes, their juice, and about 1 teaspoon of the chilpotle chili. Simmer everything together for 15 minutes; then add this mixture to the beans, and if necessary, enough water so the beans are covered by at least 1 inch. Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds' pressure. Keep an eye on the water level and add more, if needed, to keep the beans amply covered.

When the beans are cooked, taste them, and add more chipotle chili, if desired. Season to taste with the vinegar, additional salt if needed, and the chopped cilantro. Makes 8 cups. This can be made a day or two ahead and/or frozen for later use.

TOMATILLO SAUCE: Bring a pan of water to a boil. After removing the papery husks from the tomatillos, add them to the pan, and lower the heat. Simmer them gently for about 20 minutes; do not let them split. As they rise to the surface, it will be necessary to turn them so that they cook all over. When the tomatillos are done cooking, drain them in a colander.

Sauté onions in a teaspoon of corn oil or peanut oil for about 1 minute.

Mix together the onion, garlic, chilies, and cilantro in a bowl, either as they are or ground together in a mortar to make a coarse paste.

Blend the tomatillos to make a coarse textured purée. Or if you have a stone mortar, grind them by hand to break them up. Add the tomatillos to the rest of the ingredients, add a pinch or two of sugar, if they are especially tart, then season to taste with salt and a few drops to 1/2 teaspoon of vinegar. Allow the sauce to cool; then serve. It will keep in the refrigerator for several days, although the brightness of the fresh cilantro will fade after a few hours.

THE ENCHILADAS: Prepare the black bean chili and the tomatillo sauce.

Heat the oil in a large skillet until a tortillas will sizzle when it is put in. Lightly fry the tortillas on each side, about 20 to 30 seconds, not so long that they become crisp, and set them aside on paper toweling to drain.

Preheat the oven to 400º. Oil a 9-by-13-inch baking pan, and spread 1/2 cup of sauce over the bottom. Put another 1/2 cup or so of sauce aside. Coat each tortilla on both sides with sauce; then put 1/4 cup chili and a couple tablespoons of cheese in a strip down the middle of the tortilla, and roll tortilla around the filling. Place them seam side down in the baking pan in a single layer. When they are assembled, brush the tops with the remaining sauce.

Bake the enchiladas until heated through, 15 to 20 minutes. Garnish with sprigs of cilantro.

Source:
"The Greens Cook Book by Deborah Madison"



* Exported from MasterCook *

Cannelloni with Spinach, Goat Cheese, Walnuts, and Roasted Garlic-Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasted Garlic-Tomato Sauce:
1 head garlic
1 1/2 tablespoons extra virgin olive oil
2 pounds fresh tomatoes -- peeled and seeded, about 3 cups, or 3 cups canned tomatoes with juice
1/2 small onion -- diced, about 1/2 cup
salt and pepper
1/4 cup dry sherry
1 bay leaf
The Filling:
1 1/2 teaspoons extra virgin olive oil
1/2 medium red onion -- diced, about 1 cup
salt and pepper
4 cloves garlic -- finely chopped
1 large bunches of spinach -- stems removed and leaves washed, about 16 cups
3/4 teaspoon minced lemon zest
1/3 cup walnut pieces -- roasted
1/4 cup chopped fresh herbs -- such as marjoram, thyme, chives, and parsley
1/2 pound ricotta cheese -- about 2/3 cup
1 egg -- beaten
2 ounces Parmesan cheese -- grated, about 2/3 cup
2 ounces Montrachet cheese -- or other creamy, mild goat cheese
2 fresh pasta sheets -- about 10 ounces

THE SAUCE: Preheat the oven to 375º. Rub the garlic with a little olive oil, place it on a baking sheet and roast until very soft, 30 to 35 minutes. When garlic is cool, slice off the top of the bulb and squeeze the cloves out of the skin. Puree them with the tomatoes in a blender or food processor.

Heat the remaining tablespoon of olive oil in a saucepan and add the onion, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for 5 minutes. When the onion is soft, add the sherry and bay leaf and simmer for 1 or 2 minutes, until pan is nearly dry. Add the tomato-garlic puree and 1/4 teaspoon salt and simmer, uncovered, over low heat for 30 minutes. (TIP: Add up to 1 teaspoon sugar after simmering sauce to balance the flavor if the sauce is acidic)

THE FILLING: Heat 1 tablespoon of the olive oil in a large skillet. Add the onions, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for about 5 minutes, until the onions begin to release their juices. Add half the garlic and sauté until the onions are soft, 2 to 3 minutes. Transfer onions to a bowl.

Heat the remaining 1/2 tablespoon olive oil in a large skillet and quickly wilt the spinach over medium-high heat with 1/2 teaspoon salt, a few pinches of pepper, and the remaining garlic. Remove the spinach from the heat, drain, and cool. Squeeze out the excess moisture a handful at a time, then coarsely chop.

Add the spinach to the onions along with the lemon zest and walnuts. Set aside half the fresh herbs to sprinkle on top after baking and add the rest to the spinach-onion mixture.

Place the ricotta in a bowl and stir in the egg. Set aside half the Parmesan cheese to sprinkle over the cannelloni; add the rest to the ricotta with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the spinach and onions with the ricotta mixture, then crumble in the goat cheese. Season with salt and pepper to taste.

ASSEMBLING THE CANNELLONI: Cut the pasta sheets into 12 4-inch squares (or comparable size to accomodate the size of the pasta sheets).

Preheat the oven to 350º. Lay the pasta squares on a work surface and spread 1/4 cup of the filling along the edge of each square. Roll loosely; the filling will expand during baking.

Ladle 1 1/2 cups tomato sauce into the bottom of a 9-by-13-inch baking dish. Place the cannelloni close together in the dish, seam side down, and ladle the remaining sauce over them. Use a pastry brush to spread the sauce evenly, particularly on the ends, making sure the pasta is covered with sauce.

Cover and bake for 20-25 minutes. Sprinkle the cannelloni with the reserved Parmesan and fresh herbs just before serving.

(Also from one of the Greens cookbooks, I believe.)


Well, I do have more, but those are some of my favorites. :)

Alysha

[Kristal]

Isn't if funny how so many people think that if you eat vegetarian that you are automatically eating healthfull and low-fat? I find that isn't true if you still eat cheese! :)



Very true. I've been making lots of vegetarian meals lately, but I wouldn't say they have been low-fat. Of course, there are good fats and bad fats, and I don't feel as guilty about using olive oil as I do loads of butter and cheese. One recipe that I've made recently that was both meatless and low-fat, was Eating Well's Mediterranean Burgers. They were really delicious!

I'll try to find the recipe and post it.

[lindrusso]

Of course, there are good fats and bad fats, and I don't feel as guilty about using olive oil as I do loads of butter and cheese.

That's very true. I've become a bit more liberal with the more healthful (wish I could still edit more first "healthfull" :rolleyes: ) oils.

I just got comments a lot about how healthfully I must be eating since I didn't eat meat. Not only is there still cheese and butter to fatten things up, but being vegetarian also doesn't count out the fried foods or baked goods. Still plenty to get fat on when you eat vegetarian!

[lisas3575]

I made a veg version of the Glad Thai Dings (http://community.cookinglight.com/showthread.php?p=910985#post910985) on Saturday, see my review on the other thread. Quite tasty, all in all...

[tholbrook]

Very true. I've been making lots of vegetarian meals lately, but I wouldn't say they have been low-fat. Of course, there are good fats and bad fats, and I don't feel as guilty about using olive oil as I do loads of butter and cheese. One recipe that I've made recently that was both meatless and low-fat, was Eating Well's Mediterranean Burgers. They were really delicious!

I'll try to find the recipe and post it.
Here's the recipe if anyone hasn't been able to find it (there's more veggie burger recipes on the thread as well): Mediterranean Burgers (http://community.cookinglight.com/showthread.php?p=799639)

[jtoepfert100]

I've made two really good veggie recipes recently. The first one is from Healthy Cooking for Two and it's called Couscous with Sweet Potatoes and Squash. If anyone is interseted, I can post it tomorrow. The other one, which DH raved about, is CL's Vegetable Lasagna:

Vegetable Lasagna


For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. Make it ahead and deliver uncooked with baking instructions.

1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1 (26-ounce) bottle fat-free tomato basil pasta sauce
2 tablespoons commerical pesto
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Preheat oven to 375º.
Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 328(30% from fat); FAT 10.9g (sat 5.4g,mono 3.8g,poly 0.9g); PROTEIN 18.2g; CHOLESTEROL 31mg; CALCIUM 418mg; SODIUM 491mg; FIBER 3.7g; IRON 2.9mg; CARBOHYDRATE 39g

Cooking Light, JANUARY 2001

[susan_foster]

I've made two really good veggie recipes recently. The first one is from Healthy Cooking for Two and it's called Couscous with Sweet Potatoes and Squash. If anyone is interseted, I can post it tomorrow.

Couscous AND from a cookbook of cooking for two? Definitely interests me!

Susan