Tag Archives: vegetarian

Curried Vegetable Samosas

I never thought that I liked curry because the smell always overwhelmed me a bit.  But after making a recipe last year that called for curry, I’m no longer afraid of cooking with it.  These Curried Vegetable Samosas have a touch of curry and cumin and make for a tasty appetizer or snack.  Cooking the lentils and potatoes first and assembling each samosa does make this recipe slightly time consuming.  The original recipe calls for a cilantro-mint chutney but I didn’t go into all of that.  Adding a simple side of plain Greek yogurt or a store-bought mango chutney will work as a nice complement instead.  These were a perfect way for me to use up the leftover eggroll wrappers from my Buffalo Chicken Eggrolls last week.

 

 

 

Additions:  None

Omissions:  None

Substitutions:

  • Parsley for mint

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

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Risotto Primavera

I could eat risotto everyday.  If you like risotto too, this Risotto Primavera is a delicious, creamy (and crunchy) dish which mixes arborio rice with asparagus, peas and cherry tomatoes.  This dish can easily be made vegetarian by substituting vegetable broth for the chicken broth.  Just take your time with it.  No matter how much you might want to, don’t rush it.  It’s a slow and patient process that results in a warm and comforting dish that you won’t mind eating even if it’s summertime.   

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Chipotle Bean Burritos

When I was a vegetarian, I always had black beans in my pantry and ate a lot of burritos.  These Chipotle Bean Burritos mixes black beans with kidney beans along with a touch of chipotle chile powder.  The chile powder provides a slight heat that you don’t really notice it until after the third or fourth bite.  The combination of the mashed beans with the whole beans provides different textures.  The toppings are standard: tomato, lettuce, scallion, cheese, and sour cream.  I’m not a raw onion fan but liked the scallions here which provided a slight crunch.

Additions:  None

Omissions:  None

Substitutions (because this is what I had on hand):   

  • Reduced-fat mozzarella for the reduced-fat 4-cheese Mexican blend
  • Spinach for the romaine lettuce

Overall Rating:  Like It

Source:  Cooking Light Magazine

Roasted Vegetable Lasagna

Lasagna from start to finish can be quite time-consuming and to some people, it isn’t worth it.  This Roasted Vegetable Lasagna is worth it.  Yes, it’s time-consuming.  First, you broil the peppers, then roast the squash and onions, whip up the cheese mixture, make the bechamel sauce and at some point boil the noodles.  And then after you assemble it, you have to wait for 35 minutes while it bakes.  But the end result is garlicky, cheesy, hearty and comforting – you won’t miss the meat.   This freezes well so make it over a weekend when you have some extra time and save it for later.  It reheats well too so it’s great for lunch when you only have five minutes.

Additions:  None

Omissions:  None

Substitutions:  

  • 1% low-fat cottage cheese
  • 1% reduced-fat milk  

Overall Rating:  Love It

Source:  Cooking Light Magazine

Spring Linguine with Basil

I know we’ve passed spring this year but I thought this pasta dish from Cooking Light sounded like it could be good for summer too.  I don’t usually make pasta dishes with uncooked fresh pasta but I decided to stick with the recipe this time.  Not only does fresh pasta cook faster than dry pasta but it made the meal feel lighter than most pasta dishes I make.  While the lemon and basil add a flavorful boost, I feel like it was missing something.  Replacing the reserved pasta water with white wine or broth might give it that little extra something.  Overall, the meal was light and fresh but it was hard to get all of the flavors in one bite since it’s nearly impossible to keep peas on the fork when twirling linguine!

Additions:  None

Omissions:  None

Substitutions:

  • Frozen peas for fresh peas (because it’s what I had on hand)

Overall Rating:  Like It

Source:  Cooking Light Magazine

Rustic Summer Squash Tart

This rustic tart from Woman’s Day gets its summery name from fresh squash and tomatoes but could easily be replaced with other seasonal veggies throughout the year for an equally good dinner.  Although cranking up the oven to 400 degrees on a 90+ degree day doesn’t seem very summery to me, it was well worth it.  This little tart is…well…simply yummy.  My friend Jodi came over tonight and we ended up eating the whole thing between the two of us!  How good is it?  As Jodi put it, “I want to rub my face in it.”

Additions:  None

Omissions:  None

Substitutions: 

  • Reduced-fat feta cheese for the blue cheese
  • Vine-ripened tomato for plum tomato (but I suggest sticking with plum tomatoes)

Overall Rating:  Love It!

Source:  Woman’s Day Magazine

Broccoli Slaw

I’m not a big fan of cabbage or coleslaw (although I do love a turkey reuben made with creamy coleslaw instead of sauerkraut!) so when I came across this recipe in Cooking Light last summer, I figured it would be a great side for sandwiches.  Plus, it’s made with non-fat Greek yogurt instead of mayonnaise which lightens it up.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: So-So

Source:  Cooking Light Magazine

Try it with: Barbecue Pulled Chicken Sliders

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