Tag Archives: vegetarian

Meal ideas

GARLIC AND LEMON SPAGHETTI

This pasta dish is so easy to make and the light and zesty garlic and lemon sauce is a great alternative to heavy cream and tomato based sauces. Perhaps best off all this dish tastes great and can feed 4 people for less than $7.00!

What you will need:
500 grams of thin spaghetti
1 cup of cherry tomatoes, sliced in halves
2 tablespoons of italian parsley chopped finely
1/2 cup fresh lemon juice
1/4 olive oil
3 cloves of garlic mincedWhat to do:
Boil your pasta in a large pot of salted water and cook until al dente. Once done strain your pasta well. Pour in the olive oil and garlic and toss until the spaghetti is well coated. Add the chopped parsley, lemon juice and tomatoes and continue to toss. Serve with an extra sprig of parsley and some grated parmesan.
Serves 4.

Tags: Budget, Meal Ideas, pasta, vegan, vegetarian

Comments 13 Comments
Categories Recipes

Savoury Delights

22 Oct

SPICY BOK CHOY NOODLE SOUP

What you will need:
300 grams of thin noodles of your choice
6 cups vegetable stock
1 tablespoon sesame oil
1 tablespoon crushed ginger
2 tablespoons crushed chilli
1 tablespoon crushed garlic
2 tablespoons brown sugar
3 tablespoons tamari or soy sauce
1 large bunch of Bok Choy, chopped roughly

What to do:
In a large wok or saucepan lightly fry your crushed garlic ,chilli and ginger in the peanut oil. Add your Tarmari or soy sauce and brown sugar. Pour in 1 cup of your vegetable stock and add your bok choy. Toss your bok choy in through the spices and cook until wilted. Remove the bok choy from the pan and place in your serving bowls. Add the remaining stock and bring the mixture to the boil. Allow your soup to cook for 5-10 minutes before adding your noodles. Cook the noodles for about 5 minutes or until tender. Spoon your noodles and stock over the bok choy and serve. Serves 6.

Tags: recipes, savoury, Soup, vegan, vegetarian

Comments 8 Comments
Categories Recipes

Vegetarian Shepard Pie

20 Aug

VEGETARIAN SHEPARDS PIE

What you will need:
800g potatoes, peeled and diced
1/4 cup cream
1 cup grated cheese
1 onion finely diced
400g mushrooms, sliced
300g baby spinach leaves
400 grams ricotta cheese
1 Tablespoon minced garlic
1 tablespoon garlic
2 sheets puff pastry

What to do:
Pre-heat the oven to moderate and grease your pie dish
Place the diced potatoes into a large pot of boiling water and boil until soft
Now start on making your filling.
Fry the diced onions in the oil and garlic in a large frypan.
Add the baby spinach and mushrooms and cook until the mushrooms are soft and the spinach is wilted.
Remove pan from heat.
Stir in the ricotta cheese.
Once the potatoes are cooked, strain, add in the cream and mash/puree until light and fluffy.
Line the pie dish with the sheets of pastry.
Pierce the pasrty in a few spots using a fork and spoon in the ricotta mixture.
Cover with the mashed potato and sprinkle with the grated cheese. (I also like to add some powdered parmesan cheese)
Bake for about 15-20 minutes or until the pastry is crisp and the cheese has melted.
Serves about 6.

Tags: cooking, egg free, healthy, mushrooms, pie, recipes, spinach, vegetarian

Comments 1 Comment
Categories Recipes

Vegetable Fritters with Cottage Cheese

17 Aug

COTTAGE CHEESE VEGETABLE FRITTERS

What you will need:
1 egg
1/2 skim Milk
1/2 SR Flour
1/2 Small capsicum, diced
1 Zuccinni, grated
1 cup baby spinach leaves
4 Tablespoons Cottage Cheese (Extra for serving)
1 Tablespoon Minced Garlic
1 Tablespoon Minced Chilli
2 Tablespoons Tomato Relish (This really adds flavour!)
Oil for frying

What to do:
Sautee the Capsicum in a small amount of oil with the chilli and garlic.
Add in the Spinach leaves and cook until wilted.
Remove from the heat and allow to cool
In a large bowl whisk together the milk and egg
Gradually sift in the flour while continuing to whisk
Add the grated zuccinni, capsicum, spinach, cottage cheese and relish into the egg mix.
Stir until combined and form into patties.
Lightly fry each patty until slightly brown.
Remove from pan and absorb any excess oil using a paper towel.
Serve with extra cottage cheese and relish/.
Makes about 6 medium sized fritters.

Tags: dieting, fritters, healthy, low cal, recipes, vegetarian

Comments 1 Comment
Categories Recipes

Easy 180 Calorie Veggie Egg Pies

15 Aug

180 CALORIE VEGGIE EGG PIES

What you will need…
2 Free Range eggs
1/2 cup skim milk
4 Tablespoons of Light Ricotta/Cottage Cheese
1 Tomato, very ripe and diced roughly
1 cup baby spinach leaves
1/2 white onion, diced finely
1 tablespoon Minced Chilli
1 Tablespoon Minced Garlic
1 teaspoon Olive Oil, for frying

What to do…
Preheat oven to moderate
Heat oil in the frypan add the chilli, garlic and onion.
Cook until onion becomes transparent.
Add in the tomato and spinach. Cook until the spinach wilts.
Remove from the heat and stir in the ricotta or cottage cheese.
In a small bowl whisk together the eggs and milk.
Spoon the vegetable and cheese mixture evenly into 2 small baking dishes and pour over the whisked eggs and milk.
Season if desired and bake in the oven for about 15 minutes or until the egg has set.
Serves 2 and has approx. 180 Calories per serve!

Tags: 180 calories, eggs, healthy, low cal, pies, protein, recipes, vegetarian, weight loss