Does anyone have any simple vegtarian recipes?

3 minute healthy nachos

Buy organic or blue corn chips and skip all the greasy hamburger meat and refried beans to make these healthy, yummy nachos in just tres minutos. Layer your chips with canned slice olives, canned kidney beans, canned sliced jalapenos and grate a little organic cheddar over everything. (Buy organic when you can afford it. It’s better for the planet.) Use any veggies you like, really. Pop in the microwave for around a minute, and garnish with salsa.

savoury apples and onions

Take 2 large apples (they are in season right now and are very cheap), wash and chop into cubes. Do likewise for a large sweet onion (also inexpensive). Double the amounts if you are having a guest. Saute in a pan over medium heat – adding occasional small dashes of salt, cumin, balsamic vinegar and the tiniest pat of butter (vegans can use olive oil). When the onions are clear, you’re done. Yes, it sounds weird, but it’s delicious. You’ll want to have something to go with this that has some protein, like a garden burger or a brown rice packet, both of which you can microwave. Apples ‘n onions only takes about 10 minutes, a few dollars and it’s delicious as a topping for rice or even by itself for a light snack.

Pita Tacos

Get your fiber intake with whole wheat pita “tacos”. You can fill these with anything and it requires no cooking. A little grated cheese or crumbled feta, some sliced olives and tomatoes, crisp lettuce, pepperoncinis, mushrooms, avocados, leftover grilled onions and peppers, fresh sliced bell peppers…you get the idea. Pita tacos are a great way to use random veggies in your fridge like cucumbers or onions, and they only take a minute to make and enjoy. Cheap, tasty, fast!

. Caesar Wrap

16 small romaine leaves (no more than 7 inches in length)

1/4 cup red onion, chopped

2 tablespoons Parmesan cheese, shredded

1/4 bottled Caesar Salad dressing

4 eight inch tortillas, garden or herb flavored

4 hard boiled eggs, peeled and sliced

2 plum tomatoes, sliced

Toss together romaine, onion Parmesan cheese and dressing. Place 1/4 of mixture into center of each tortilla. Top each with 1/4 of the tomato slices and eggs. Fold up bottom of tortilla about 1 inch. Fold each side to the center and overlap. Secure with toothpick if desired. Serve.

1

VEGETARIAN CHICKPEA PATTIES

2 15-oz cans chickpeas

1 1/2 cups quick oats

3 cloves garlic, minced

1 tablespoon chopped parsley

garlic and onion powder, to taste (if desired)

pinch freshly ground black pepper

2 to 3 tablespoons vegetable oil

salt, to taste

Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste.

Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties.

In a heavy skillet, heat oil and fry patties until golden brown on each side, for a total of 20 minutes or so. Thinner patties will cook in less time.

VEGETARIAN CHIMI CHANGAS

2 cloves garlic, chopped

10 medium mushrooms, sliced

1 large green pepper, sliced

1 medium-large onion, sliced

1 15 oz can black beans

1/2 cooked white or brown rice

1 cup mozzarella cheese, shredded

10" tortillas

cooking oil

garlic powder

black pepper

crushed red pepper

onion salt

In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. In another pan heat about 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. Very tasty!!

Smoked Salmon with Scrambled Eggs The above may at first appear to be an unusual combination but I can assure you they in fact go very well together. I hope you will try the way in which I have combined them below and enjoy it as much as I do. Per person, you will require: 1 slice of bread (toasted) 2 large free range eggs 50ml (2 fl oz) of semi-skimmed milk 3 small slices of smoked salmon Generous pinch of dried dill leaves Salt/freshly ground black pepper to taste Crack the eggs in to a bowl, season and add the milk and dill. Whisk or beat vigorously to ensure everything is well combined. Pour the mixture in to a small, non-stick saucepan, over a fairly high heat, stirring frequently at first with a wooden spoon, then constantly as the eggs begin to set. Please note that there is absolutely no requirement to add a knob of butter or anything else beforehand. If you are using a proper non-stick pan and stirring as described, your eggs should not stick. When the eggs have cooked completely and all the liquid is gone from the pan, spoon them carefully on to the warm toast. The salmon slices can be rolled up and arranged on top.

Do you like meatballs?

take a container of italian seasoned bread crumbs. Add parmasean cheese to that. Take walnuts cut up or grind add to the above. Add season salt pepper, garlicpowder, etc...Add milk,,egg beaters Mix it all up -Don't make to watery...Shape into balls Pan fry with a little oil till brown on all sides...Add any sauce you would like to these....These are very good...My daughter is 14 and LOVES these as she has been a vegetarian for 7 yrs.

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aNWLP

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Broccoli-egg sandwich, very simple, you can heat it up if you want, add tomatoes into the mix :)

Make an omelet and add whatever you want, you don't have to add broccoli.

Take french bread (it tastes the best and is more flavorful, but you can use any) and cut it into two.

Add eggs and its a sandwich!

As for sides.... mashed potatoes, and a salad with baby spinach leaves.

I reccomend protein shakes for vegetarians, it's worked for me! :)

Hope, I could be of help!!

~I rock~

In all honety asking this in Vegan and Vegitarian would give you a lot more answers.

And yo aren't supposed to be on YA until yo are 13.

VERY good, and different

Pineapple-Black Bean Enchiladas

Ingredients

2 teaspoons vegetable oil

1 large yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 jalapeno pepper, seeded, membranes removed, and finely chopped

1 (20 ounce) can pineapple tidbits, drained (reserving 1/3 cup juice)

1 (15 ounce) can black beans, drained, rinsed

1 (4 1/2 ounce) can chopped green chilies

1 teaspoon salt

1/2 cup chopped fresh cilantro/flat leaf parsley

8 whole wheat flour tortillas (8 or 9 inch)

3 cups shredded low-fat cheddar cheese (divided)

1 (10 ounce) can mild/medium enchilada sauce

1/2 cup reduced-fat sour cream

Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion, bell pepper and jalapeno; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro.

Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Divide 2 cups of the cheese among each tortilla. Roll up tortillas; place seam side down in baking dish.

In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and a sprinkle of cilantro if desired.

take angel hair or bow tie pasta add pesto, pine nuts, and spinach~ delicious! Parm on top is an added bonus!