Low fat vegetarian meals

You'll do great! A stirfry is always good and easy. This is really what I make almost every day, because the process varies so much depending on my mood and what's available. The plus side is that no matter what, it's always blinking delicious. You'll need:

Medium firm - firm tofu
Soy sauce (there are organic and low sodium/no sodium options out there that are lovely)
Whatever other sauces you have in your fridge, plus probably fruit juice
Every kind of veg you have in your fridge, too
Extra virgin olive oil
One or two frying pans of whatever size you choose
A bowl
Sesame seeds, nuts and spices to taste

Cut the tofu into cubes, between a centimeter and an inch wide. Put the tofu cubes in a deep bowl. The fill the bowl with the sauces you found in your fridge - start with a solid amount of soy sauce, and then add the rest (I like a bit of worcestershire sauce, a drizzle of hot sauce, another drizzle of hoisin sauce and a bit of fruit juice). Add flavours and liquid until you cover the tofu almost completely, mix it up with your hands a bit, grind some pepper on top... and then forget about it. It's marinating.

Then chop up the entire contents of your veggie drawer. When you're done, put as little olive oil in the pan as you can to sensibly cover the bottom of whatever size pan you've got. Then you start throwing in your veg, onions first because I'm assuming you have onions because yes. Start throwing in your spices earlyish in this process; they're easier to spread around then.

Once you think most of the veg (and the nuts, if you like) are properly taken care of, turn off the burner and start the other pan. Another teeny weeny bit of olive oil and you can pull out the tofu, saving the marinade in the bowl. You just want to start seeing a tiny bit of colour on that tofu, really, to make it extra lovely. (If you don't have another pan, you can skip this step and just chuck in the tofu - make sure to leave the marinade in the bowl, though, for more control over how much sauce you have.) At this point you can literally dump it right back into the veg pan, turn the heat back on, mix it up and pour on however much marinade you think is necessary to make a sauce on top.

Voila. Suddenly: deliciousness, and it wasn't even difficult. Serve with some sesame seeds sprinkled on top and deliciousness everywhere.

A tip: Spinach is delicious just barely wilted from warmth, and it adds precious nutrients and gorgeous colour to about anything. Throw on a big pile of spinach about a minute before serving and stir it in until it's just begun to wilt, and I swear your stir fry will be perfection.

try the gaspacho it a easy to make recipe if you have a blender. 1 kg of tomatoes 1/2 cucumber , 1 red onion 1 ( or more depending how much you like it ) clove of garlic and onr red pepper. put every thing in the mixer until it's look like a soup. eat whith a little bit of bread. it is extremly low in calorie, an like the main ingredient is tomatoes ( low in GI) you don't fell hungry for the next 4 to 5 hours. Now the recipe is for 4 peolple.

Bump! I want to see more recipes, these sound so tasty. While we aren't vegetarians, we are, as my husband words it, consuming less cows these days. Lols. I manage to sneak in one or two meatless meals a week, but I'd love to bump that up.