Vegetarian

Stuffed Peppers Vegetarian StyleNote: This recipe is especially for those with a gluten-free diet.

Ingredients

3 bell peppers
15 oz. can black beans, drained and rinsed
1 c. corn
1 c. cooked rice
1/2 c. onions, finely chopped
1 1/2 tsp. cumin
1 oz. light cheddar cheese, grated
1 oz. Jalapeno Jack cheese, grated Continue reading

Quick & Easy Crispy Veggie WrapIngredients

1/2 c. fat-free cream cheese
4 8-inch flour tortillas
2/3 c. romaine lettuce, shredded
2/3 c. red cabbage, shredded
1 red tomato, diced
1/4 c. red onions, sliced
1/3 c. carrots, grated
1/4 c. blue cheese
1 c. alfalfa sprouts Continue reading

Veggie Burgers With Onion MarmaladeIngredients

Veggie Burgers, Bulgur Style

8 rolls, whole-grain
1 cup water
1/2 cup bulgur
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
4 finely chopped cloves of garlic
1 pound coarsely shredded portabella mushrooms
2 coarsely shredded medium carrots
1 large coarsely shredded yellow squash Continue reading

Ingredients

3 large carrots, thinly sliced
1 large onion cut in wedges
1 package (12-ounce) large mushrooms, quartered
3 tablespoons olive oil
1 bunch broccoli, cut into small pieces
1 small zucchini, cut into chunks
2 slices whole-wheat bread
1 garlic clove, chopped fine
1/2 pound Swiss cheese, cut into slices Continue reading

Easy and Quick Vegetable Stir-FryIngredients

2 tbsp sesame oil
1 chili, finely chopped
1 lb oriental mushrooms (oyster, shitake etc)
3 1/2oz pine nuts
1 onion, sliced
1 lb green vegetables (Pak Choi, spinach, Chinese cabbage etc)
11oz baby corn, halved lengthwise
2 red bell peppers, sliced
3 ½ fl oz soy sauce
Handful fresh cilantro, chopped Continue reading