Thread: Healthy, vegetarian recipes!

Hey guys,

So I'm trying to be vegan in a new effort to lose weight and found this site has some easy recipes

Vegan recipes? Cool! I'm gradually switching to vegan diet so this really helps. Thanks fivelbstogo..

Good post fivelbstogo. However, i have to remove the url since it's a violation of the forum rules. In exhange, let me post some of the recipes from that site:

Baby Potato & Broccoli Salad

Ingredients (use vegan versions):

* 500g baby potatoes (just over 1lb)
* a head of broccoli
* 1/2 cup raw cashews
* 2 cloves garlic
* juice of 2 lemons
* 1+ teaspoon wholegrain mustard
* salt and pepper


Directions:

1. Seasonal veggies with a garlicious creamy cashew dressing.
2. Cut the broccoli into florets. Boil the potatoes in salted water, and steam the broccoli, until both are tender.
3. Puree the cashews in a blender with enough water to cover them. Scrape into a bowl. Finely chop or grate the garlic and add it to the bowl. Stir in the lemon juice, add as much mustard as you like and season to taste. Warm the dressing for half a minute in a microwave (unless you're a fan of raw garlic).
4. Drain the vegetables. Halve or quarter the potatoes and toss with the dressing until well coated. Eat!


Makes: 2-3 servings,

Preparation time: 5 minutes

Cooking time: 30 minutes

Easy Veggie Burger with Carrots, Zucchini, Chickpeas and Cheese

Ingredients:

* 1 clove garlic
* 1/4 small onion
* 1 large carrot
* 1 zucchini
* 1/2 can chickpeas
* 4 oz halloumi cheese (I used a lite version and it tasted great)
* 1 egg
* 1/2 tbsp lemon juice
* lemon zest
* salt and black pepper
* white pepper (optional but delicious!)
* red pepper flakes (if you like things spicy)
* olive oil

What To Do:

1. Grate the carrots, mince the garlic and slice the onion. Saute the garlic in olive oil over low heat. In a few minutes, add the onion and let it soften a bit, then add about half the carrots to cook until they become soft and golden.
2. While the garlic, onions, and carrots are cooking, grate the zucchini into the other half of the carrots.
3. Drain the chickpeas, mash into a thick paste with a fork, and add to the carrots and zucchini.
4. Dice the halloumi into tiny pieces and mix into the carrot, zucchini and chickpea mixture.
5. Add an egg and the lemon juice and lemon zest. Mix all the ingredients together with salt and pepper and any other spices of your choice (I used both white and red pepper) and shape into four patties. You may need to squeeze a bit of liquid out to get the patties to stick together better.
6. Fry the burgers in a bit of olive oil for about 5 minutes on each side, until they get crispy and brown and delicious!

Chocolate Tofu Cheesecake

Filling:

* 10 oz. barley malt-sweetened chocolate chips or other vegan chocolate chips
* 2 - 12.3 oz. packages of Mori-Nu Silken Style Tofu, extra firm
* 1/4 cup maple syrup
* 1 T. vanilla
* 1/8 t. salt



Crust:

* 1 1/2 cups graham cracker crumbs (approximately one sleeve crushed)
* 3 T. cocoa powder
* 1 T. unbleached cane sugar
* 1/2 cup safflower oil



Directions:

1. Begin by pressing the tofu. In a large colander, place a natural unbleached coffee filter, place the two blocks of tofu in the coffee filter, cover the tofu blocks with another coffee filter, place a plate on the top of the coffee filter, and then a heavy can or weight on top of the plate.
2. Place the colander over a bowl, then place the entire set-up in the refrigerator, and leave to drain for several hours or overnight. Melt the chocolate chips in the microwave or over a double boiler. In a food processor or blender, combine the pressed tofu, melted chocolate chips, and remaining filling ingredients, and puree until smooth.
3. In a small bowl, combine graham cracker crumbs, cocoa, and sugar, stirring until well mixed. Drizzle in safflower oil, and using your fingers, mix until thoroughly combined.
4. Firmly press into the bottom of a greased 9-inch springform pan and set aside. Pour filling over top of crust and bake at 325 degrees for 45 minutes.
5. Allow to cool, and chill, preferably overnight, or for several hours. Garnish with fresh fruit or sliced almonds, if desired.



*Variation for a plain tofu cheesecake - substitute a filling made with the same amount of pressed tofu, 1 cup unbleached cane sugar, 1/4 cups lemon juice, 1/4 cups safflower oil, 2 t. vanilla, and a pinch of salt. Bake as directed above.


Source: Four Green Steps

Chocolate Tofu Cheesecake? Oh, I really want to try that. The rest of the recipes sound really tasty. Thanks mikaela.

Very nice recipes especially Baby Potato & Broccoli Salad.. I love broccoli. It's too bad the calorie information is not included. It would have been helpful.

Ohhh, more recipes.. Thanks.. It's giving me a lot of ideas for my next meal.

You're welcome. That is all thanks to fivelbstogo.. These are the recipes that really caught my attention. I want to try these too, especially the dessert.