Vegatarian Meals/Support

This salad is the yummiest salad ever, and is super filling!


Avocado Wasabi Salad
Serves 4-6

Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper

Wasabi-Tamari Chickpeas
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce

Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil

Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.

Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.

In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.

Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.

In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

If you are serving the salad later, do not add the dressing until the last minute.

Hey! , I've been a vegetarian my whole life, I used to have the same problem, but recently I've been cooking all my own vegetarian meals and really enjoying it!
I've found that this website has been a big help to me www.bbcgoodfood.com the recipes are really easy, and you can restrict the search to vegetarian, and under 400 calorie meals!!
Even my boyfriend who is really slim and a meat eater has been enjoying the meals!
Feel free to add me if you want to! :happy:

What kind of mushrooms do you use and in what quantity?

What kind of mushrooms do you use and in what quantity?

wow I just realized I left out the mushroom part!! haha I'll fix it

mushroom stroganoff: it's So delicious, I make it ALL the time and I am not even vegetarian


Ingredients

6 portabella mushroom caps, wiped clean and thinly sliced (I have also used white mushrooms too, turned out just as good)
2 shallots, chopped
4 cloves garlic, finely chopped
2 tablespoons finely chopped thyme
2 round tablespoons flour
1/3 cup dry sherry or Marsala
2 cups vegetable broth
1 pound whole wheat fettucini
Finely chopped parsley
1/2 cup reduced fat sour cream
A few grates of nutmeg

Bring a large pot of water to a boil for pasta or egg noodles.

Meanwhile, heat 2 tbs olive oil over medium-high heat. Add about 3 tablespoons of butter and melt into oil. Add mushrooms and cook to deep brown, about 10-12 minutes. Add salt, pepper, shallots, garlic and thyme, stir about 3 minutes more. Sprinkle flour over the pan then deglaze with sherry or Marsala. Add vegetable broth and stir until well combined.

Let the sauce thicken a few minutes while the pasta cooks. Drain noodles and toss with remaining 2 tablespoons butter and parsley. (you can omit this step to cut calories but it does give a nice flavor.)

Stir cream or sour cream into sauce and add a little nutmeg, to taste. Adjust salt and pepper, and serve.

This looks amazing.

This is a great dessert or if you add more Milk a breakfast Shake. Full of Fibre and Protein! which a traditional sorbet doesn't have!



It makes 2 servings for dessert. or one for a meal... <.<

1 Container Sunrise Silk Tofu. Any flavor. I used Peach Mango.
1 Cup frozen Raspberries
1/2 Cup blue berries
1/8 or 1/4 Light Silk
1 Tbsp Golden Roasted Flax.

Mix it all in a blender or magic bullet except the flax. add that at the end or not at all. I like the crunch!

Info if eating as 2 servings
Calories- 122
Protein- 5
Fibre- 6
Carbs- 20
Fat- 3

Hang in there! I've found that it's easier to not reach for sugary foods when you don't have them available. Make sure you've stocked up on enough vegetables to do quick saute or stir frys or soups or salads when you're in a pinch. I'm not a complete vegetarian but I do vegetarian recipes a lot. Feel free to nab any of the recipes from my site: rillsmenu.blogspot.com

There are little tricks I've learned when cutting down on pasta/breads. Think of acceptable replacements for those things that are more vegetable based instead of grain based. Trade spaghetti squash or shredded cabbage for the pasta in any recipe. Try zucchini bread instead of just normal bread. Go for the fruit instead of the sugar!