Low calorie vegetarian recipes. There is often a misconception that all the vegetarian recipes low in calories. While many low-calorie vegetarian recipes really, but adding milk products like cheese, or with seeds, nuts and oils can significantly increase the number of calories.
And no means "low calorie vegetarian recipes" to be synonymous with taste and tasteless food. In fact, there are a wide variety of incredibly low calorie vegetarian recipes, that it will keep you immersed in cooking, just to try ingredients and flavors. There are several cultures around the world, where traditional cuisine is largely vegetarian, which can be a source of inspiration to create low-calorie vegetarian recipes.
Here are some delicious low calorie vegetarian recipes for you to try:
Low calorie Ratatouille
1 medium eggplant, diced
2 zucchini, cut in half lengthwise, then in half again, and then cut across
1 medium-sized onion, chopped, as zucchini
1 red or green pepper
3 cloves garlic, peeled and crushed
2 cans tomatoes, diced
1 tablespoon tomato paste
1 tablespoon olive oil
1 cup parsley, finely chopped, or a mixture of basil, thyme, parsley, oregano
fresh chili pepper, a small amount to taste
Take a large pot and heat the oil in it. Put in the onions and stir-fry until tender. Then, add the garlic and cook for about a minute. Then add the remaining ingredients, except the tomatoes, which should be added last. Cover the pan and let it simmer for 20 to 30 minutes.
Top it with grated parmesan cheese and serve it with rice or pasta.
Tofu Burgers
500 g tofu, chopped
1/2 cup flour, whole wheat
3 tablespoons miso paste
2 tablespoons vegetable bouillon powder
ground black pepper, to taste
2 tablespoons soy sauce
1/4 cup sesame seeds
1 small-sized potatoes, peeled and grated
1 clove garlic, minced
1 small onion, finely chopped
Place all ingredients in a bowl and mix it all well. Shape it into burgers and place them on a lightly greased baking sheet and bake at 375 degrees Fahrenheit or 175 degrees C for 15 to 20 minutes, turning once.
This can be served with grilled vegetables.
Pasta salad
300 g of cooked pasta, farfalle, penne or fusilli
150 g dried tomatoes, soaked until they are tender, and chopped in half
1 avocado, seeds removed and diced (sprinkled with lemon juice to prevent browning
1 bunch of spinach, large leaves
1/4 cup olive
1/4 cup olive oil
pepper, ground
Combine all ingredients in a large bowl and serve. You can use mustard, lemon juice and yogurt instead of olive oil, a change of taste.
Cheesy Spinach Filo
500 g spinach, frozen
150 g pecorino cheese, grated
150g ricotta cheese
1 bunch oregano, fresh
2 cloves garlic, minced
1 lemon peel, finely grated
6 sheets of phyllo dough
Olive oil spray can
Start by heating the oven to 200 degrees F. Line large tray of oven baking paper. Melting of spinach, squeezing out excess water. Take a large bowl and except for the last two components, combine the rest in it. Apply oil on the sheets of phyllo. Then put two sheets next to one other overlapping slightly. One-third of the spread mixture on phyllo, taking care to leave about 2 inches of space on one of the edges, and then roll it into a tube. Repeat the process until you have three tubes .. Place the tube on a baking sheet and braid them together. Press the ends until they are close, and then spray a little olive oil. Place in the oven and bake for about 25 to 30 minutes. This can be served with grilled vegetables or salad.
Walnut and carrot Loaf
1 cup dried dates
cup brown sugar
1 teaspoon baking soda
1 cup water
1 cup shredded carrots
cup walnuts
1 cup flour, self-raising, all the food
Set the date, sugar, baking soda and water in a bowl and let it come to a boil, and then let it simmer for about 5 minutes. Then cool.
Preheat oven to 355 degrees Fahrenheit or 180 degrees Add the flour, nuts and carrots cooked in a mixture, stirring in well. Then place it in a greased bread tin, place in oven and bake for about 40 minutes. Turn the bread and let it cool before slicing it.
