Vegetarian

I make veggie spagetti w/ whole wheat noodles, marinara sauce (you can make your own or i usually use a jar) and veggies. I sautee zuccini, squash, mushrooms (or any other veggie you like) in olive oil and garlic. Or make tacos just like you normally would but w/ the emat. Add refried beans, tomato, lettuce, cheese, onion, jalepenos, sour cream and salsa.

A western omelette is good...throw cheese, onions, peppers, whatever veggies you want, inside and top with a bit of grated cheese, salsa and fat free sour cream. Yummy!

For a quick meal I sometimes make homemade bean burritos. I get the whole wheat wraps and use vegetarian beans....add some cheese and onion.

If you have more time you can try vegetarian stuffed bell peppers. I take yellow, red, and orange bell peppers cut off the tops and clean them out. Then I sauté rice, onion, black beans, corn, cilantro, and canned tomatoes. After that I stuff the peppers with the rice mix, top with some cheese, and bake.

I find that you can usually convert any recipe to vegetarian. For example I make potato leek soup but substitute chicken stock with veg stock (I just use less veggie stock because in my opinion it doesn't substitute 1 to 1 really well.

For a crisp food on a hot day I make an avocado salad. I cube avocados, add some jarred grapefruit, black berries, and walnuts. This is good topped with non fat yogurt.

Great ideas! Sounds yummy!

One of my recent favs is this recipe:
Balsamic-Glazed Chickpeas and Mustard Greens
from www.fatfreevegan.com

10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

I tried the mustard greens, but I make this with kale instead, I love kale!