Vegetarian Recipes?

[LSPoorEeyorick]

Thinking back on some of this stuff - I agree that fine roasted veggies can be had with very minimal amounts of oil. And olive oil is about the best kind of fat you can have. The key to excellent roasting is the fresh herbs. Rosemary is wonderful with baby carrots, for instance.

But rather than saute, I highly recommend buying a nice steamer. Wonderfully tasty veggies of all kinds can be steamed. I particularly enjoy broccoli with a little lemon pepper.

My #1 recommendation for vegetarian eating is to shop at a farmer's market. You're buying locally, which is great because you're getting stuff almost right off the vine AND it's good for the economy. Flavors are stronger, more delicious than what you can get at a grocery store. And generally, it's cheaper, providing you take a little time to look at and compare what the different farmers have to offer. If not a farmer's market, a produce "co-op" like NA/E use gives the same kind of freshness to your meals.

When it comes to protein, there's all kind of good stuff. Definitely look at the labels for the Morningstar Farms meat replacements (and the equivalent.) (As you know, calories are generally the most important consideration for intake, and two hamburgers are two hamburgers, whether they're made out of cow or plant.)

I like to slice up baked tofu on whole wheat bread with mustard and some crisp veggies for a small lunchtime meal. (Almost like a mild cheese sandwich.)

I love lentils. Our farmer's market has a stand called Jazzy Sprouts, and they make this terrific "living trail mix" made of sprouted raw lentils that is delicious on salads and mixed up with a little low-fat dressing as a side dish.

One great way to sneak a little veggie protein into your meals is blending silken tofu into sauces and soups. You hardly notice it's there, it's creamy and good for you. If you love spaghetti and don't want to cut it out of your diet, consider trying some soy noodles (not terrific but they'll suffice) with some tomato sauce blended with silken tofu.

I love dairy, but I shouldn't have a whole lot and Tom can't have any at all. Blended veggie "cream" soups trick me and treat Tom. We make a really yummy cauliflower/watercress "cream" soup...

2 tablespoons Earth Balance (or less, to reduce calories)
1 small onion, coarsely chopped (about 1 cup)
1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets
2 cups low-sodium veggie broth
2 1/2 teaspoons coarse salt
freshly ground black pepper
1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish

Melt Earth Balance in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, broth, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.

Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.