Low Calorie and Vegetarian Recipes For You To Try

Vegetable Fried Rice

Serves 3 to 4 persons

Ingredients

• 3 cups of water
• 1½ cups of brownish rice, quick-cooking is better
• 2 tbsp peanut oil (be certain that you are not cooking for people with peanut allergy)
• 1 little chopped onion
• 1 greenness chopped bell pepper
• 3 finely sliced springtime onions
• 1 little tin of babe peas, drained
• ¼ cup of roasted peanuts
• 3 tbsp soybean sauce
• 2 tsp of benne oil
• 1 tsp crushed garlic
• ¼ tsp chili flakes

Method

Bring the H2O to the furuncle in a medium sized saucepan. Add the rice and stir. Reduce the heat energy energy energy a small and simmer with a eyelid for 20 minutes.

Meanwhile, in a wok over a medium heat, heat the peanut oil. Add the onions, chopped pepper, crushed Allium sativum and chili con carne flakes. Cook for approximately 3 minutes, stirring continuously.

By this clip the rice should be cooked. Drain the rice and add to the wok along with the springtime onions and soybean sauce. Stir for approximately 1 minute. Mix in the benne oil and garnish with the peanuts.

It is a very visible light dish, but filling at the same time.

The adjacent formula is a traditional Eighth Day wholefood style of cookery, and although it is a very simple dish to make, it is simply delicious. The formula can be made vegan or dairy farm based, just exclude the milk and cheese.

Cauliflower and Lentil Bake

Serves 4 to 6 persons

Ingredients:

• 1lb Red Lentils
• 1 Onions, thinly sliced
• 1 Large Cauliflower
• ½lb White Person Bread crumbs
• 1oz Wholemeal Flour
• 1oz Butter
• 1 tsp Wholegrain Mustard
• 1 Pint Milk (cows milk or soybean milk)
• Sunflower Oil
• Pinch of Nutmeg
• Pinch of Black Pepper
• Pinch of Salt
• Splash of Shoyu
• ½lb grated Cheese or 1 Block Smoked Bean Curd (chopped small)

Method

Place the lentils in a big pan, screen with cold H2O and add the splash of shoyu. Bring to the furuncle on a medium heat, stirring occasionally to halt the lentils from sticking. Once the H2O is boiling, bend down the heat energy and cover with a lid. Leave to simmer until the lentils are cooked.

In a separate pan, Fry the onions until soft in a small helianthus oil, and maintain at one side.

Cut the Brassica oleracea botrytis into florets and piece the good leaves of absence of the cauliflower. Bring to the furuncle in a separate pan. Let the Brassica oleracea botrytis to cook for 5 proceedings before draining.

Keep at one side.

Make the achromatic sauce in a heavy based pan. Melt the butter and add the flour, cook for a few minutes. Slowly add the milk, stirring continuously with a whisk to forestall chunks from forming. The sauce will thicken quickly. Add the wholegrain mustard along with the nutmeg.

Combine the breadcrumbs and cheese and add a small helianthus oil.

In an ovenproof dish topographic point the onions with the cooked lentils. Topographic Point the Brassica oleracea botrytis on top of the lentil mix, pour over the sauce and scatter with the breadcrumbs and cheese mix.

Bake in the oven for 30 proceedings on gas grade 5, 190°C, 375°F.