What Do Vegetarians Eat - Exotic Fruit Mix and Simple Crepes Are 2 Delicious Vegetarian Meals

Being vegetarian does not mean that you can have delicious food. You can even prepare better meals than food with meat. Exotic fruit mix and simple crêpes recipes are two delicious vegetarian recipes.

Below are the two recipes for you to try out at home:

1. Exotic Fruit Mix

If you don't like Thai basil or cannot find it, feel free to substitute with fresh mint instead.

Ingredients

o 4 kiwis

o 1 ripe mango

o 3 passion fruits

o 1 ripe papaya

o ½ golden pineapple

o 2 limes

o 1 tbsp honey

o ½ vanilla bean, scraped

o 1 tbsp chopped fresh Thai basil

Direction:

- Using a sharp knife, peel kiwis and quarter lengthwise, place into a large bowl.

- Rinse off knife and peel mango.

- Using a melon baler, remove fruit away from the pit and place mango balls into bowl with kiwi.

- Take passion fruit and cut in half.

- Using a teaspoon, scoop fruit and seeds away from shell. Discard the seeds and place the chucks of passion fruit in the bowl with kiwi and mango.

- With a sharp knife cut papaya in half and using a teaspoon remove seeds and discard.

- Using the melon baller scoop fruit away from peel and place in bowl with the rest of the fruit.

- Remove core away from pineapple and using the melon baller scoop fruit away from skin and add to bowl with fruit.

- Take lime and with palms of hand press down of limes and roll on a counter top.

- Using a hand citrus juicer, juice the limes.

- Pour lime juice, honey, vanilla bean scrapings and Thai basil into a small bowl and whisk together.

- Using your hands, gently fold fruit together until well mixed.

- Using a ladle divide fruit salad onto individual salad bowls. Pour liquid mixture over fruit and sprinkle on granola. Serve immediately.

Serves 4

2. Simple Crêpes

You can make the batter for these ahead of time and store it in the fridge for up to 3 days in case you get addicted like I did and need them everyday!

Ingredients

o 3 eggs

o ¾ cup+2 tbsp all purpose flour

o 1½ cups milk

o 1 tbsp granulated sugar

o 1 tbsp vegetable oil

o Pinch salt

o 1 tsp butter

o Whip cream, for the filling

o A few good handfuls of strawberries, rinsed, stems removed and halved

o A few good handfuls of raspberries, rinsed and drained

o A few good handfuls of blueberries, rinsed and drained

Directions:

- Combine eggs, flour, milk, sugar, oil and salt into a blender or food processor; blend until smooth. Transfer batter into a mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes.

- Add the butter into a non-stick skillet over medium-high heat. Once butter has melted, add ¼ cup of the batter into the pan and swirl around to coat the whole bottom of the pan. Cook until crêpe turns a light brown, 1 to 2 minutes. Flip over and cook second side until browned, another minute or so.

- Once crêpes are done, transfer onto plates and spray a line of whip cream down the centre; sprinkle on a few of the strawberries, raspberries and blueberries. Fold in the sides and gently roll into a cylinder. (If you wish sprinkle on a little icing sugar for garnish).

Serve immediately.

Makes 8 to 12 crêpes

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Two Simple Vegetarian Recipes - Oriental Spring Rolls and Warm Avocado Salad

These simple vegetarian recipes make delicious starters or snacks. Crispy oriental spring rolls are great for a first course, served with your favourite dipping sauce. The warm avocado salad can also be served as a starter, or as a light lunch with crusty bread.

Oriental Spring Rolls

Ingredients:

4oz/100g button mushrooms
2 carrots
4 spring onions
1 clove garlic
4oz/100g beansprouts
1 tablespoon dark soy sauce
6 sheets filo pastry (cut into quarters)
1/4 pint/150ml vegetable oil

Method:

Peel and thinly slice the onion, Slice the mushrooms. Peel and julienne (cut into matchstick sized pieces) the carrots. Peel and finely chop the garlic.
Heat 1 tablespoon of the oil in a pan or wok until very hot and almost smoking. Add the mushrooms and carrots and stir-fry for 2-3 minutes until softened and golden.
Add  onions, garlic, beansprouts and soy sauce. Stir-fry for a further 2-3 minutes until tender. Remove the pan from the heat.
Lay the filo pastry sheets out on your work surface, divide the filling between them - towards one end of the pastry sheets. Brush the edges with water (this will effect sealing the pastry so that no oil can get in and no filling can get out), fold the sides in and roll them up.
Heat the remaining oil in your pan. Cook in batches for 3 minutes, turn frequently to get them golden brown all over. Drain on kitchen paper and serve warm.

Warm  Avocado Salad

Ingredients:

8oz/225g cherry tomatoes
4 ripe avocados
bunch of spring onions
2 cloves  garlic
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon wholegrain mustard
3 tablespoons chopped fresh parsley
4 tablespoons olive oil (plus extra to drizzle over finished salad)
salad leaves of your choice

Method:

Halve the cherry tomatoes. Peel and crush the garlic. Trim and chop the spring onions. Cut the avocados in half lengthways and take out the stones. Peel the skin off, chop the flesh roughly and toss in the lemon juice.
Heat the oil in a pan or wok. Add garlic and spring onions and stir-fry for 2-3 minutes until softened. Add the white wine vinegar, mustard, and the tomatoes. Stir-fry over a high heat  for 2-3 minutes until the tomatoes have softened. Take the pan off the heat and stir in the avocados and parsley.
Arrange the salad leaves onto 4 serving plates and top with the avocado mixture. Drizzle with olive oil and serve warm.

Bon Appetit

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Vegetarian Recipes - Simple and Delicious

There are so many delicious and nutritious vegetarian recipes. Cutting meat out of your diet does not mean that you doomed to a life of boring salads and dry broccoli. Losing weight on a vegetarian diet is not only possible and easy, but it is delicious too! There are so many great meals that can be made without meat. If you are a new vegetarian looking for cooking ideas; or if you are a long time vegetarian wanting to try something new, here are some wonderful recipes to get you going and dropping those pounds.

Breakfast

Breakfast Burrito

1 large wheat tortilla

2 beaten eggs

1 chili - heat by your preference

2 green onions

? cup low fat jack cheese

Place the tortilla in an ungreased skillet on low heat. Warm it one both sides, be careful not too over cook. Season the eggs with salt and pepper. Scramble the eggs and cheese together in a small skillet over low heat. When the eggs are done stir in the chilies and green onions. Fill the warn tortilla with the egg mixture and fold into a burrito.

Buckwheat Pancakes

? cup buckwheat flour

? cup unbleached white flour

1 teaspoon baking soda

? teaspoon salt

2 eggs

3 tablespoons vegetable oil

2 cups buttermilk

Mix all the dry ingredients together in a large bowl. In a smaller bowl combine the wet ingredients. Pour the wet into the dry and stir together. Drop ? cup of the mixture onto a heated and oiled griddle. Once the pancake is covered in bubbles flip it over. Serve with fruit compote.

Lunch

Stir-Fried Sprouts

6 brussel sprouts trimmed and chopped

1 bunch of green onion chopped

1 small yellow onion chopped finely

6 oz sprouted lentils

1 tablespoon sesame oil

? cup cashews

2 cloves of garlic finely chopped

Steam the brussel sprouts until tender, rise and set aside. Separately steam the sprouts and set aside. Heat oil in a wok or large skillet. Add in the garlic and when it starts to brown add in all the onions. Stir-fry until the onion is clear in color. Lower the heat and mix in the brussel sprouts, sprouts, and cashews. Cook for about a minute to combine.

Carrot and Pepper Soup

2 tablespoons olive oil

1-2 red bell peppers chopped

2 cups diced yellow or white onion

1 pound carrots

6 cups water or vegetable stock

3 tablespoons chopped parsley

3 tablespoons rice

Heat the oil in a soup pot; add in the peppers, onion, carrots, rice, and salt to taste. Cook over medium heat with a cover for about 10 minutes. Add the parsley and water or stock and bring the mixture to a boil. Lower the heat and simmer until the rice is cooked completely. This will take about 25 minutes. Cool for short time and then puree all but two cups of the soup. Once pureed mix it back with the reserved two cups and serve with salt and pepper to taste.

Dinner

Saut?ed Asparagus

1 pound asparagus

1 clove of garlic minced

2 tablespoons olive oil

1 small bunch of green onion chopped

1 teaspoon lemon zest

1 tablespoon fresh chopped parsley

Slice the asparagus into pieces, leaving the tips about 3 inches long. Heat the oil in a large pan. Add in the asparagus with some salt to taste. Saut? until almost tender. All in the green onion, garlic, lemon, and parsley, cook for one minute more.

Baked Mustard Honey Tofu

1 pound firm tofu

4 tablespoons honey

1 tablespoon molasses

1 ? tablespoon peanut oil

2 teaspoons soy sauce

4 tablespoons mustard

2 ? teaspoons curry powder

Cut the tofu into cubes and set out on towel to drain. Mix the rest of the ingredients as a marinade. Whisk together all the ingredients until they are fully combined. Put the tofu into a small baking dish and pour the marinade over the top. Let it sit overnight. Bake in a preheated oven at 400 for about 20 minutes. Stir the mixture occasionally while baking.

Awesome Vegetarian Recipes Anytime

Get the most delicious vegetarian recipes with a complete vegetarian diet plan that will have you looking forward to every meal!

Vegetarian Recipes For Meat Eaters - 2 Simple Recipes For A Green Meal

For people who have been eating meat and have very recently switched over to being vegetarian would certainly find it difficult to getting used to eating only greens. For these meat eaters who have converted to vegetarianism, there are many vegetarian cooking recipes that will make them want to continue being a vegetarian. Here are a couple of vegetarian recipes that meat eaters would like to try out.

Meat eaters would certainly like to try out this tasty recipe called Vegetarian Chili. In this recipe there is no meat products used and that's why it is called vegetarian chili.

Vegetarian Chili

Heat 1 tablespoon of vegetable or olive oil preferably in a pan to which you can add 2 to 3 coarsely chopped medium onions and 2 teaspoons of garlic which has been finely chopped and stir fry well till they are cooked. Add 2 cups of frozen whole sweet corn and sauté well. Also add a bagful of a mixture of broccoli, carrots and cauliflower, a can of red kidney beans that have been washed and drained, a can of chick peas, and 2 whole cans of tomatoes which have been diced along with green chilies. To this add a can of tomato sauce and 2 teaspoons of chili powder,3 spoons cumin powder, salt to taste and also a dash of ground red pepper. Leave the mixture to boil for at least 20 minutes over medium flame making sure that you stir the ingredients once in a while. Cook till you find the vegetables to be crispy and yet tender and the chili hot.

Vegetable Lasagna

Vegetables Needed

Olive oil cooking spray

2 medium bell peppers, which have been cut into 1-inch pieces

1 medium onion, slit into 8 wedges, and separated into pieces

2 medium sliced zucchini,

1 package fresh whole mushrooms, which have been sliced

1/2 teaspoon salt to taste

1/4 teaspoon pepper

Tomato Sauce

1 large onion, finely chopped

2 tablespoons chopped garlic

1 can (28 oz) Progresso® tomato puree

3 tablespoons freshly chopped or 1 tablespoon dried basil leaves

3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

Lasagna

12 uncooked lasagna noodles

4 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

Start by having your oven pre heated to 450 degrees F. Use the cooking spray to oil a 15x10x1 inch pan and inside the pan place the bell peppers, mushrooms, zucchini evenly in a single layer. Also spray on the lined vegetables and sprinkle using salt and pepper. Have this baked for 20-25 minutes making sure to have the vegetables turned at least once and cook till tender.

Take a 2 quart saucepan and have it sprayed with oil, add the onions and garlic and cook over medium flame for at least 2 minutes making sure to stir occasionally. Add in all the remaining ingredients for making sauce and leave to boil and then reduced the flame. Allow to simmer for at least 15 to 20 minutes till it thickens considerably.

Take the packet of noodles and have them cooked according to the instructions on it. Drain the excess water and keep aside. In a separate bowl mix the cheeses well and keep aside.

Reduce the temperature of the oven to 400 degrees F. In a glass baking dish spray some oil and a quarter of the sauce spread at the bottom. Over this spread the 3 different noodles. Again pour the remaining sauce and spread evenly till the noodles are fully covered. Over this ad the cooked vegetables and over this mixture spread the cheese mixture. Have this baked without any cover for at least 25 minutes or till done. Allow to cool before you serve.

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