Archive for Vegetarian Dishes

Gluten Free, Dairy Free Lasagna

June 2, 2010 · Filed under Dairy Free, Dinner, Italian, Special Topic, Vegetarian Dishes · Tagged , , , , , , ,

This delicious recipe is easy for the whole family to make. You can add your favorite veggies to this basic recipe, providing a wide range of variations.

You’ll need brown rice lasagna noodles, 1 jar of tomato sauce, 1 container of hummus, 1 container of washed organic spinach leaves.

Set the oven according to the temperature requested on the back of the brown rice lasagna noodles.

To make the lasagna, layer in the following order until you reach the near top of your lasagna pan:

  1. Light level of sauce on the very bottom of the pan
  2. Lasagna noodles
  3. Sauce
  4. Spinach
  5. Hummus (spread across using a knife or spoon)
  6. Sauce
  7. Now repeat 2 through  until you reach the top – if possible, end with hummus on the top layer

Cover & bake in the oven according to the instructions on your lasagna noodle box.

Before removing, check the consistency of the noodles to ensure the lasagna cooked fully to your liking. You may find that 350 degrees for 40 minutes does the trick but check your lasagna box and actual lasagna to find the best cooking time for your oven & preference!

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Dr. Weil’s Lentil Soup Recipe

August 9, 2009 · Filed under Bean, Bean & Legume Dishes, Legume Dishes, Soups, Vegetarian Dishes · Tagged , , , , , , , ,

Enjoy this healthy lentil soup recipe from Dr. Weil
Serves 6

Nutrients Per Serving
Calories: 175.9
Protein: 8.1 grams
Fat: 5.8 grams
Saturated Fat: 0.8 grams
Monounsat Fat: 3.8 grams
Polyunsat Fat: 0.8 grams
Carbohydrate: 25.2 grams
Fiber: 8.7 grams
Cholesterol: 0.0 mg
Vitamin A: 8,600.9 IU
Vitamin E: 1.3 mg/IU
Vitamin C: 14.9 mg
Calcium: 61.9 mg
Magnesium: 44.2 mg

Lentil Soup

Description
Lentils are a staple in Middle Eastern and Indian cooking and make a thick, rich and delicious soup. They’re also a good source of fiber and magnesium and the quickest legume to cook. With bread and a salad, this soup makes a whole meal. On a cold night, a filling soup like this is perfect nourishment for warming body and soul.

Ingredients
1 pound lentils
1 bay leaf
3 large carrots, peeled and sliced
2 stalks celery, chopped
1 large onion, chopped
2 cups crushed tomatoes (fresh or canned)
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Vinegar (red wine, cider or balsamic, optional)

Instructions
1. Pick over lentils to remove any stones, dirt, or other foreign objects. Rinse them well in cold water and place in a large pot with enough cold water to cover lentils by 6 inches. Add the bay leaf.

2. Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, 20-30 minutes.

3. Add carrots, celery, and onion to the lentils. Cook partially covered till carrots are tender, about 20-30 minutes.

4. Add crushed tomatoes, olive oil, and salt and pepper to taste. Simmer, partially covered, until lentils become very creamy and soft. Stir occasionally and add boiling water if necessary to prevent sticking.

5. Remove bay leaf before serving. If you like, stir in a little vinegar just before serving.

Visit Dr. Weil’s website for more recipes.

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Kid-Style Summer Salads

May 21, 2009 · Filed under Kids Can Cook!, Salads, Vegetarian Dishes · Tagged , , , , , , , , , , , ,

Enjoy some salads kids may like and can help you make, compliments of Clayton College of Natural Health

Kid–Style Summer Salads
Trying to feed children healthy meals can sometimes prove to be difficult. Here are some yummy salad recipes that even the kids may like. They may even want to help make it!
• Crunchy Carrot Salad
• Apple Mango Salad

Crunchy Carrot Salad
1 pound carrots, peeled
3/4 cup dry–roasted unsalted peanuts
3 Tablespoons minced fresh parsley
2 Tablespoons finely chopped fresh mint
1/4 cup olive oil
2 Tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt

Grate the carrots on the coarse side of a box grater (a food processor extracts a lot of liquid and will make the carrots too soft for this salad). In a large bowl, gently toss together the carrots, peanuts, parsley, and mint.
In a small bowl thoroughly stir together the olive oil, lemon juice, sugar, and salt, then pour the dressing onto the salad and toss again until the carrots are evenly coated. Let the salad stand for 20 minutes before serving, or refrigerate it and serve within 2 days.
Source

Apple Mango Salad
1 mango, peeled, seeded and cubed
1 Granny Smith apple, peeled, cored & diced
3/4 cup toasted cashews
1 Tablespoon balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch salt

In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt.

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Not Your Mother’s Pasta Salad

May 21, 2009 · Filed under Grain Dishes, Nutritious Family Recipes, Salads, Vegetarian Dishes · Tagged , , , , , , ,

This Pasta Recipe is from AICR.org’s Recipe Center

Not Your Mother’s Pasta Salad

It seems like no potluck is complete without at least ten dishes of pasta salad. Set your dish apart from the masses by adding a beautiful assortment of vegetables to a healthful platter of whole-wheat pasta. Without the standard white-flour pasta, full-fat mayonnaise and heaps of salt, your dish will provide more than just great taste: it also provides fiber, B and C vitamins, beta-carotene and cancer-fighting phytochemicals.
Mixed-Vegetable Pasta Salad
• 12 oz. whole-wheat pasta
• 1 1/2 Tbsp. extra virgin olive oil
• 1/4 cup low fat, reduced-sodium chicken broth
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 (28 oz.) can unsalted, diced tomatoes in juice
• 1 (16 oz.) package button mushrooms, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 2 medium zucchini, shredded
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 8 romaine lettuce leaves (may substitute any other large lettuce leaves)

Bring large pot of water to a boil. Add pasta and cook per package directions until al dente (firm, not mushy). Thoroughly drain pasta. Place in large bowl, add oil, toss and set aside.
Using large skillet over medium heat, heat chicken broth. Add garlic, onion and tomatoes. Cook until onion is softened, about 5 minutes. Add remaining vegetables and cook until tender crisp, about 5-6 minutes. Stir in oregano, basil, thyme, salt and pepper.
Add vegetable mix to pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1-2 hours.
To serve, place lettuce leaves on plate. Top with pasta salad and serve immediately.
Makes 14 servings.
Per serving: 140 calories, 2.5 g. total fat (0 g. saturated fat), 24 g. carbohydrate,
5 g. protein, 3 g. dietary fiber, 140 mg. sodium.

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