Vegetarian recipes - let's share!

If you go to the Whole Foods website, there are quite a few good ones.
http://www.wholefoodsmarket.com/recipes/index.php

I liked the Cranberry Apple Quinoa (it's served in acorn squash, but I didn't think that was necessary):
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=565

The point it to have lots of veggies very little pasta and sauce. It was very good restaurant taste with out 800 calories.

Grilled veggies Marinara

3 Portabella Mushroom caps sliced
1/2 Zuccini sliced
1/4 green bell pepper
1/4 red bell pepper
1/4 red onion
or any other veggies you prefer.
oregano to taste
basil to taste
1 jar Cascone's Marinara Sauce(also add oregano and basil)
2/3 cup dry rotini pasta cooked per package directions

Cook pasta
Warm sauce with oregano and basil to taste
Grill or sautee veggies with 1tsp olive oil just till tender. Add oregano and basil to taste.
Layer pasta and veggies and sauce on plate and enjoy.

6-8 servings.
325 calories

My favorite dish by far and at 53 calories and 1g fat per cup of soup, you can't get better!
In fact, I had this for dinner last night. (Homemade- Sweet and Sour Shrimp Soup Canh Chua Tom )

This recipe is pescestarian, but I have tried the vegan version without shrimp and replacing the fish sauce with soy sauce; it is still very delicious.

Sweet and Sour Shrimp Soup

adapted from Nicole Routhier's The Foods of Vietnam

2 ounces of lump tamarind (tamarind can be hard to find. replace with grated, fresh ginger if you can't purchase tamarind at your regular grocery store)

1/2 cup boiling water

6 medium shrimp shelled and cut in half

2 garlic cloves, chopped

1/4 cup, plus 1 teaspoon nuoc mam (Vietnamese fish sauce)

Freshly ground black pepper

1 tablespoons vegetable oil

1 shallots, thinly sliced

1 stalks fresh lemongrass, white bulb crushed and cut into three 2-inch sections

1 large ripe tomato, cored, seeded and cut into wedges

1 tablespoons sugar

1 cup canned pineapple (canned in juice not syrup, drained)

1 celery heart, the pale inner section, ribs only, sliced very thin

2 fresh chili peppers, minced

1/2 cup fresh bean sprouts (optional)

1 scallion, thinly sliced

2 tablespoons shredded mint or cilantro leaves

1. Soak the tamarind in the boiling water for 15 minutes or until the tamarind is soft. Using the back of a spoon, press the tamarind through a fine sieve into a small bowl.

2. Toss the shrimp with 1 teaspoon of fish sauce, chopped garlic, and pepper. Let stand for 30 minutes.

3. Heat the oil in a 3 quart sauté pan. Add the shallots and lemon grass and sauté briefly without browning. Add the tomato and sugar and cook over medium heat until slightly soft. Add the pineapple and celery and cook stirring for about two minutes.

4. Add 5 cups of water and bring to a boil. Add the sieved tamarind, salt, and the remaining 1/4 cup fish sauce. Turn heat down, and simmer gently for about 5 minutes. Stir in the chiles and bean sprouts if using them and the shrimp. Cook for about 30 seconds, than remove from the heat and allow to sit for about 30 seconds to 1 minute more, or until the shrimp is cooked through. Be careful not to overcook the shrimp here.

5. Add scallions and/or mint or cilantro and serve.

Purported to make 4 to 6 servings but if it's all you're having for dinner, it's enough for two people. My boyfriend and I usually split the whole pot. It's too good to waste and doesn't save well in the fridge. It's best fresh!

http://www.eatmedelicious.com/
I'm obsessed with this blog. So much great food!!!!!