Vegetarian healthy eating recipes - please help!!?

I have just decided to become Vegetarian and start extremlely heathly eating plan with no packet food and only things made from scratch, does anyone know of any low fat healthy eating receipes for vegetarians? as I am not finding this vegetarian thing easy and I have only been one for 24 hours!!!!!


Any help will be appriciated especially a veg chilli that has sweet potato in it!!!Vegetarian healthy eating recipes - please help!!?
You'll find loads of on-line sites to help with recipes, that you can print off. Also, try your local charity shops, they always have lots of cook books, really cheap. Good luck!Vegetarian healthy eating recipes - please help!!?
You mentioned the word ';scratch';, so pork scratchings came to mind.


I am a natural omnivore, and have never been able to get my thinking into veg only.


It is unatural.


I have veggie mates that simply love the smell of my breakfast bacon sarnies, and wish they could have one.





Hey Ho, and each to their own.





Bob
black bean tacos


whole grain pasta with homemade sauce


boca burgers


there are tons of things to eat...just think outside the box


what are you fav things to eat and put the veg twist on it...it's pretty easy
I stopped eating meat Feb 1,07....Stack up on Fruit...Buy the Vegan with a Vengeance book it had very good recipes. I know you said no packet food however, you should try the Morning Star Prim Rib veggie burger (GREAT). Bean Burritos are also good to make....pinto beans, black beans, rice, and other veggies you want onto a tortilla.
Please, you don't need to select me as best answer, but please read this and take notice.


I have not entered a recipe, select the other answers as best.





There is several makes such as Quorn that have food that look and taste just like meat, but without the animal dieing and it is extremely healthy.


Then you can mix the Quorn food for recipes as available in other answers.


Without the bones and veins, you can choke on!


Becoming a vegetarian means that you will have less diseases generated by animal flesh.


But I persist you to make one exception to it and eat fish.


Fish is not meat (and fish don't live it to much anyway, they just swim around, etc, etc. Whereas land animals do have a living purpose and do not move around for the sake of it).


Fishandvegetarian diets are the best, I have it myself, for four reasons:


1. Oily fish, and normal fish is good for your brain.


2. I don't like cloggy meat.


3. Vegetables are good for you.


4. No animal had to suffer.


The best thing about becoming vegetarian, is that you can eat a veggie burger (I don't like that one's with actual veg in it, I like that ones that are just like meat but aren't) or other veggie meat, like veggie sausage or lambless.


And you don't need to eat actual vegetables that taste like plain vegetables (if you get my drift).





Please keep this material for future references.
Congratulations on your first 24 hours. It's a first step in an entire lifetime of difficulty, social isolation, and supplements.





My advice is to keep it simple. Make a veggie chili in 50 gallon drums while you muck about for recipes.





It doesn't get any easier, lad. Wait 'til you go to your first barbie and you are munching on celery while grilled steaks, chicken and seafood are passed around.
They have all kinds of veggie recipes in the back of Gay Trucker magazine.
Simple Vegetarian Chili





Ingredients (use vegan versions):





2 tomatoes or 1 can of diced tomatoes


1 green bell pepper, or a combination of other colored bells


1 medium sized onion


2 cans of chili beans in sauce or 2 cans of your choice: kidney, pinto, black


1 15 oz. can of tomato sauce, unseasoned


olive oil


3/4 cup (when sliced) canned or fresh mushrooms


burger-style crumbles (optional)


1/2 teaspoon cumin (Add more or less to taste)


1/2 teaspoon chili powder (add more or less to taste)


dash of cayenne pepper





Directions:





Chop up the onion, mushroom (if not canned), and bell pepper. You can chop them in big chunks, which is preferable because it adds eye appeal and makes the chili hardier. Or you can chop them more finely, it is completely up to you. Sauté those in a big sauce pan with the olive oil.





Once the onions become somewhat soft and translucent, add in diced tomatoes (if using canned, reserve the liquid, if using fresh, seed the tomatoes). Add in tomato sauce and allow the sauce to clean the bottom of the pan, in order to keep all of the great flavors. Turn the burner down to medium or medium-high and let it simmer for a while, to thicken the sauce.





Add in beans, reserving the liquid, and add in crumbles. Stir well and add seasoning, combining them completely into the chili.





Cook it for longer at this point to thicken it, serve it as is, or add the reserved liquid to thin it a bit, it is all personal preference.
I don't have a recipe for veg chili with sweet potato but I do have a good pinto bean recipe and some links to sites with lots of recipes.





goveg.com


vegcooking.com


vrg.org


recipezaar.com


vegan-food.net


family.com


marthastewart.com





PINTO BEANS AND RICE


SERVES 6 to 8


INGREDIENTS


1 pound dry pinto beans


8 cups water, divided


1 large onion, coarsely chopped


1 medium green pepper, coarsely chopped


1 bay leaf





2 teaspoons dried thyme


2 tablespoons dried parsley


Freshly ground pepper to taste


4 large garlic cloves, peeled (more if desired)


3 cups frozen cut leaf spinach, thawed and squeeze-dried, or use fresh (optional)


Salt to taste


Hot sauce to taste


8 servings long grain white rice, cooked according to package directions





Place the beans and 4 cups of the water into a Dutch oven or stockpot. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let set for 30 minutes. Return to heat; add the remaining 4 cups water, onion, peppers, bay leaf, thyme, parsley and pepper to taste. Add the garlic using a garlic crusher, or chop very finely. Bring to a boil. Reduce heat to medium-low; cover and simmer until beans are tender, about 2 hours. (The amount of moisture the beans absorb depends on their age. You might need to add water at some point.) Taste for seasoning, adding salt as needed. Add the spinach and hot sauce; continue to cook another 20 minutes. Serve over cooked rice, passing hot sauce separately for those who want more.
if ur a teen it is very goodfor ur skin!the non veg contains more fat!because of this u may get pimples!!
Make a big pot of curry/veggie stew - basically anything can go in as long as it didn't have a face :) A good stew can last you days.


There are 100's of good cookbooks available but the vetetarian society web site is a huge help. www.vegsoc.org


And as long as you are sensible you won't have to take any supplements.And very cool recipe to get you started :)








Roasted Winter Vegetables with Horseradish %26amp; Soured Cream Sauce








Serves: six


Preparation time: 15 minutes


Cooking time: 1 hour


Serve with onion gravy and Yorkshire puddings.





4tbsp olive or sunflower oil


100g/4oz small onions or shallots, peeled


4 medium carrots, scrubbed and cut into chunks


225g/8oz celeriac, cut into large chunks


2 large parsnips or 1 sweet potato, cut into chunks


225g/8oz small potatoes, scrubbed


225g/8oz celeriac, cut into large chunks


2 large parsnips or 1 sweet potato, cut into chunks


225g/8oz small potatoes, scrubbed and halved


4-6 garlic cloves, peeled


4 sprigs fresh rosemary


salt %26amp; freshly ground black pepper





for the sauce:


90ml/6tbsp soured cream


15ml/1tbsp creamed horseradish


2tbsp chopped fresh chives











1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Heat the oil in a large roasting tin until very hot. Add all the prepared vegetables with the garlic, rosemary and seasoning. Turn gently until all the vegetables are coated in oil. Cover the tin with foil and bake for 45 minutes.





2. Meanwhile mix together all the ingredients for the sauce and transfer to a small serving bowl.





3. Remove the foil and turn over all the vegetables. Return to the top of the oven for 20 minutes until the vegetables are tender and golden brown.





4. Transfer the vegetables to a serving dish and serve with the sauce.





5. To make a delicious onion gravy to enjoy with your vegetables, add 2 tbsp of flour to the juices left in the pan and cook, stirring continuously, until golden.


Gradually whisk in 600ml / 1pint onion stock and a couple of tablespoons of red wine if desired. Bring to the boil, stirring, and season to taste.





Pour through a sieve and serve with Yorkshire puddings.
These healthy recipes showcase some of the staples of vegetarian cuisine and provide tasty culinary inspiration and cooking tips for every veggie lover.





Cooking Tips:





Tofu or “soybean curd” is made by heating soy milk and a curdling agent in a process similar to dairy cheese making. Allowed to stand and thicken, the curds form silken tofu. When stirred and separated from the whey, the pressed curds, with their spongier texture, are known as “regular” tofu. The longer the pressing, the firmer and denser the tofu—soft, firm or extra-firm. Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.





Edamame are fresh soybeans (also called “sweet beans”) that look like bright green lima beans and have a sweet and mild flavor. Edamame are easy to digest and are exceptionally high in protein (1⁄2 cup has 16 grams). You’ll most likely find frozen, partially cooked edamame—in pods or shelled—but fresh ones might turn up at farmers’ markets or natural-foods stores. Use the bean (the pods are inedible) in salads and tossed into stir-fries or soups.





Quinoa, often referred to as a “superfood” for its many nutritional benefits, is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most natural-foods stores and many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.





Tempeh is a chewy, nut-flavored soybean loaf (often combined with rice and millet) that has been allowed to ferment briefly. The grains are covered with a whitish mold, which is fully edible. Crumble a little into scrambled eggs, slice and sauté to make a veggie burger, or use like meat in stir-fries, stews or tomato sauce.
hi great to hear your a veggie, here are to 3 great recipes, one of which that uses quorn - an alternative to meat





this one uses quorn :





350g Quorn mince


30ml olive oil


1 large onion


2 garlic cloves


5ml dried mixed herbs


20ml red pesto


60ml tomato puree


400g can chopped tomatoes


150ml red wine


Salt and ground black pepper


Spaghetti to serve





Cooking Instructions


1 Roughly chop the onion.





2 Heat the oil in a large saucepan.





3 Add the onion and crushed garlic and fry for 4 - 5 mins or until they begin to soften.





4 Add the Quorn mince and dried herbs and fry for a further 2-3 mins or until lightly browned.





5 Add the pesto, tomato puree, chopped tomatoes and red wine and 150ml water.





6 Season, bring to boil and simmer gently, uncovered, for about 20 mins or until cooked through.





7 Adjust seasoning before serving with cooked spaghetti.

















Serves 4





LENTIL SHEPEARDS PIE


A spicy, hearty blend of potatoes and lentils baked into a savoury casserole that's sure to satisfy.





Ingredients





½lb/225g lentils, cooked and drained


1 small onion, diced


½tsp crumbled sage


½tsp minced garlic


pinch of dried oregano


1tsp salt, plus more to taste


dash of cayenne pepper


3 large potatoes, cooked and unpeeled


½-1 cup hot soya milk


margarine to taste








Method





1. Preheat the oven to 400°F/200°C/Gas Mark 6.





2. In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings. Place the lentil mixture in a lightly oiled 4pt / 2.5L casserole dish.





3. In a separate bowl, mash the potatoes and add the hot soya milk, margarine and season to taste. Beat by hand or with an electric mixer, until fluffy.





4. Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes, or until potatoes are dry on top.





Place the pie under the grill to brown the top.





Serve hot with seasonal vegetables.














Linda McCartney's Chilli Non Carne














2tbsp vegetable oil


1 medium onion, chopped


1½ level tsp chilli powder (or more according to taste)


2 x 4½oz packets soya chunks or 4 vegetable burgers, crumbled


12-15floz vegetable stock or water (6floz if using vegetable burgers)


1 x 14oz tin chopped tomatoes


1 x 14oz tin red kidney beans


2 Mexican green chillies in brine, drained and chopped (optional)


salt and freshly ground black pepper to taste











1 Heat the oil in a large saucepan and sauté the onion until golden brown.





2 Add the chilli powder and soya chunks and brown for 5 minutes.





3 Add the vegetable stock and tomatoes, together with their juice. Cover and simmer for 20 minutes.





4 Add the kidney beans - and the chillies if you are using them - and simmer for about 15 minutes, adding a little extra stock or water if necessary.





5 Season to taste and serve hot with rice, sweet potato or avocado salad.
Good move but forget healthy you ae gonna have to supplement supplement supplement until the day you die. Can't possibly get a healthy diet and be vegetarian. Never mind do it for the animals. Veggies rule Yah. P.S. dont worry about those lovely animals that won't be born because we all stopped eating meat there mothers won't mind dying whilst giving birth because they are no longer farmed but left to roam wild.