Vegetarian Recipes low calorie

INGREDIENTS:

1 1/2       lbs   russet potatoes or other   baking potatoes, cooked, peeled and finely diced (or grated, about 3 cups)
3     tablespoons grated onions
3/4     teaspoon salt
1/8     teaspoon fresh ground black pepper
2     tablespoons olive oil

DIRECTION:

1. In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
2. Heat the oil in a large skillet over medium heat. Add the potato mixture and press down with a metal spatula to form a cake.
3. Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
4. Loosen the potatoes from the pan with the spatula and flip them over onto a large plate . Slide back into the pan and cook to brown the other side, about 5 minutes longer. Serve hot.

INGREDIENTS:

2       tablespoons chopped   onions
4     large garlic cloves, chopped
1     tablespoon spanish sweet smoked paprika
1/2     teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
coarse salt (kosher or sea)
1     teaspoon dried oregano
1     teaspoon black peppercorns
2     teaspoons dried thyme
1     teaspoon ground cumin
1/8     teaspoon ground cinnamon
1     bay leaf, crumbled
2     tablespoons white wine vinegar (good quality)
2     tablespoons dry white wine (optional)
3     tablespoons olive oil, plus more for brushing the kebabs
1 1/2     lbs pork shoulder or pork tenderloins or leg of lamb or chicken breasts or prawns

DIRECTION:

1. Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
2. Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
3. Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
4. Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
5. When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
6. Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes.  Serve the kebabs at once.

INGREDIENTS:

3 min 3 min prep
Change to: 10 oz servings US Metric
1     cup pineapple juice, unsweetened
1     cup crushed pineapple (fresh or use one 8 oz. can)
2     tablespoons apricot jam
1 (12     ounce) package silken lite firm tofu (Mori-Nu makes this)
1     ripe banana

DIRECTION:
1. Combine all ingredients in a blender. Whip until smooth.
2. Chill or blend in a few ice cubes. Serve cold.

INGREDIENTS:

1/3       cup packed chopped   fresh cilantro, plus leaves for garnish
2     tablespoons chopped fresh mint, plus leaves for garnish
1-2     tablespoon minced jalapeno peppers
1     teaspoon sugar
3/4     teaspoon salt
1/2     teaspoon ground cumin
1/4     cup lime juice
1/3     cup extra-virgin olive oil
1     lb jicama
1     tart green apple, cored (not peeled)
2     navel oranges
2     avocados, diced

DIRECTION:
1. Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds, stopping once to scrape down the sides.
2. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined. Transfer the dressing to a large bowl. Do not clean the processor, but change to the shredding disk.
3. Using a small, sharp knife, carefully peel jicama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
4. Cut the jicama and apple into pieces that will fit comfortably through your processor’s feed tube. Shred the jicama and apple in the processor. Add to the bowl with the dressing.
5. Using a sharp knife, remove the peel and pith from the orange. Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl. Squeeze any remaining juice into the slaw. (Discard membranes and peel.).
6. Add avocados; gently toss to combine.
7. Serve immediately, garnished with cilantro and mint leaves.

INGREDIENTS:

20 min 10 min prep
Change to: servings US Metric
1     cup long grain rice
1 1/2     cups boiling water
3     teaspoons vegemite
1     onion, finely chopped
1     garlic clove, crushed
3     slices bacon, chopped
1     cup tiny cooked shrimp
1     cup small button mushrooms, halved
1     cup frozen peas, thawed
1     tablespoon hoisin sauce or barbecue sauce
1     cup bean sprouts
2     eggs, lightly beaten

DIRECTION:
1. Add rice to boiling water in a saucepan, stir in Vegemite, reduce heat and cook 15-20 minutes, until rice is tender. Set aside in fridge to cool completely. (The secret to fluffy fried rice is to use cold cooked rice; otherwise, it’ll be sticky).
2. Heat a frying pan or wok, add a little oil and stir fry onion, garlic and bacon until onion is tender and bacon cooked through.
3. Add shrimp and fry 2 minutes, stirring constantly.
4. Add vegetables and hoisin sauce and stir fry a further 2 minutes.
5. Stir in cooked rice and bean sprouts until heated.
6. Scramble the eggs, roughly chop, then fold into rice mixture thoroughly. Serve hot.

INGREDIENTS:

30 min 10 min prep
Change to: servings US Metric
1     tablespoon ghee (clarified butter)
1     teaspoon cumin seeds
1     cup finely chopped red onions
1     tablespoon finely chopped fresh ginger
1     large tomato, finely chopped (1 cup)
1     tablespoon finely chopped fresh cilantro
1     teaspoon salt
1     teaspoon ground red pepper (cayenne, to taste)
1     teaspoon garam masala
16     ounces frozen green peas
2     cups paneer cheese (1/2-inch cubes)
1 1/2     cups water

DIRECTION:

1. Heat butter in 2-quart saucepan over medium-high heat. Add cumin seeds; sizzle 15-30 seconds.
2. Add onion and ginger; stir-fry 1-2 minutes or until onion is golden brown.
3. Stir in tomato and cilantro. Cook 1-2 minutes or until tomato is softened.
4. Stir in salt, ground red pepper and garam masala. Cook 1 minute.
5. Stir in frozen peas, paneer and water. Heat to boiling; reduce heat.
6. Cover and simmer 10 to 12 minutes or until peas are tender and sauce thickens slightly.

INGREDIENTS:

2       quarts   water
1     lb fresh refrigerated rice noodles or cooked dried rice noodles, cut into 3-inch pieces
2     tablespoons vegetable oil
1     teaspoon black mustard seeds or yellow mustard seeds
1/4     teaspoon asafetida powder (hing or heeng) (optional)
1/4     cup dried yellow split peas (chana dal)
1/4     cup raw whole cashews
2     medium limes, juice of (1/4 cup)
1     teaspoon salt
1/4     teaspoon ground turmeric
8-10     fresh curry leaves or 2 tablespoons chopped fresh cilantro
2-3     fresh Thai red chili peppers or serrano chilies or cayenne chilies, cut lengthwise in half

DIRECTION:

1. Heat water to boiling in 3-quart saucepan; remove from heat.
2. Add fresh noodles; soak 30 seconds (do not soak longer). Drain; rinse with cold water. If using dried noodles, cook according to package directions. Set aside.
3. Heat oil and mustard seeds in wok or 12-inch skillet over medium-high heat. Once seeds begin to pop, cover wok and wait until popping stops.
4. Add asafetida, if using, yellow split peas and cashews; stir-fry about 1 minute or until peas and cashews are golden brown.
5. Add remaining ingredients and cooked rice noodles; toss 1-2 minutes or until noodles are heated.

INGREDIENTS:

1       large   white potato or   yukon gold potato
1     tablespoon olive oil
3     teaspoons butter
1/2     teaspoon hickory smoke salt
pepper, to taste
1     teaspoon dried onion flakes
3-4     rosemary sprigs
heavy aluminum foil (or double-thick regular foil)

DIRECTION:
1. Prepare the grill/barbecue.
2. Prepare the foil container to resemble the approximate size and shape of an opened laptop computer.
3. Scrub potato well and pat dry. Cut crosswise into 1/8″ slices and arrange them in a single layer on the “keyboard” side of your foil laptop.
4. Sprinkle with hickory salt, pepper and onion flakes, and lay the rosemary sprigs on top.
5. Drizzle with olive oil and piece/distribute the butter here and there.
6. Close your laptop and seal the edges well. You want to steam them first, so make sure it’s an air-tight seal.
7. Grill over direct heat for 15 minutes.
8. Very gently flip the packet over, cut a few small slits in top to allow steam to escape, and continue grilling for an additional 8 minutes or so

INGREDIENTS:

2 3/4       lbs small vine   tomatoes or small   plum tomatoes
golden caster sugar
4     tablespoons extra-virgin olive oil, plus extra for drizzling
1     large aubergine (about 1 lb)
1 1/8     lbs rigatoni pasta
2     garlic cloves, crushed
3     ounces black olives, stoned and chopped
1/2     cup basil leaves, plus extra for serving
1     lb buffalo mozzarella
1 3/4     ounces parmesan cheese, freshly grated, plus extra for serving
hot sauce (optional) or crushed red pepper flakes (optional)

DIRECTION:

1. Preheat the oven to 320ºF.
2. Halve the tomatoes through their equator, rather than their core.
3. Stand them cut-side up on a shallow baking tray (I use a nonstick jelly-roll pan).
4. Scatter a little salt, pepper, & sugar over the cut surfaces and drizzle with estra virgin olive oil; roast for 45 minutes.
5. Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray.
6. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
7. Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven.
8. Drain well and pour into a large bowl.
9. Have ready 4 T of extra-virgin olive oil mixed with crushed garkic and olives.
10. Toss the oil mixture through the pasta and turn half of it into a 2 5/8 qt ovenproof dish.
11. Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.).
12. Turn up the oven to 356ºF.
13. Scatter half the tomatoes and their juices over the pasta in the dish.
14. Roughly tear the basil leaves and scatter on top.
15. Drain the mozzarella, pat dry with kitchen paper, then slice, very thinly.
16. Lay two-thirds of the slices over the tomatoes.
17. Grind black pepper over and scatter over the aubergine.
18. Add the rest of the pasta, top with remaining tomatoes and mozzarella and then the parmesan.
19. (Can be made up to 3-4 hours in advance.).
20. Bake for 20-25 minutes, until piping hot & the top is extra crusty.
21. Serve hot with a sprinkle of basil and extra parmesan; a salad of baby greens topped with oil & vinegar and a warm loaf of a rustic Italian bread with butter and of course some type of robust wine.
22. Enjoy!

30 min 15 min prep
Change to: servings US Metric
1     lb broccoli
1     lb dry pasta (linguine or fettucine)
2     tablespoons dark sesame oil (toasted)
1     tablespoon light olive oil
2     minced garlic cloves
1     teaspoon hot pepper flakes
1     lb firm tofu, drained and cut into cubes
6     tablespoons soy sauce
3     tablespoons rice wine vinegar
2     tablespoons turbinado sugar

1. Cut broccoli into bite sized chunks.
2. Bring a large pot of water to boil.
3. Add broccoli and cook until crunchy tender, about 4-5 minutes.
4. Remove broccoli with slotted spoon, rinse under cold water, and drain.
5. Add the pasta to the boiling water and cook until al dente.
6. While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
7. Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
8. Drain the pasta and toss it with the broccoli mixture.
9. Serve warm or at room temperature.