Quick & Tasty Cooking: Vegetarian Meals

By Editor Guest on Apr 25, 2018
Posted in Latest Updates

OVERNIGHT OATS WITH BERRIES AND ALMONDS

Ingredients: 1 cup of organic oatmeal, 1 cup of almond milk, 1 tablespoon of fat-free, sugar-free vanilla Jello pudding mix, 1 tablespoon of organic peanut butter, 1 scoop of whey protein, 1/4 cup almonds and 1/4 cup blueberries

 

Instructions: (1) Place all ingredients minus the almonds and blueberries into a medium bowl and stir until mixed completely. (2) Place bowl in fridge and let sit overnight (at least 4 hours). (3) Place berries and almonds on top. Serves 1 for a meal.

 

Recipe via bareperformancenutrition.com

 

 

 

 


CHOPPED CHICKPEA GREEK SALAD

 

Ingredients: For the salad —1 (15 oz) can of chickpeas, 1 red bell pepper, chopped, 1 yellow bell pepper, chopped, 1 green bell pepper, chopped, 1/2 small red onion, chopped, 15 grape tomatoes, halved (about 1 cup), 1/3 cup pitted Kalamata olives, 1 medium cucumber, quarter sliced, 4 oz feta cheese. For the dressing —1 tablespoon olive oil, 2 tablespoons lemon juice, 2 cloves garlic, minced, 1 teaspoon dried oregano and 1 teaspoon of salt and pepper.

 

Instructions: (1) Place all salad ingredients into a large bowl and toss to combine. (2) In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to combine. (3) salt and pepper to taste. (4) Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or

6 as a side salad.

 

Recipe via ambitiouskitchen.com


ASIAN CHOPPED SALAD WITH SEASONED TOFU

 

 

Ingredients: For the Tofu — 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 tablespoon minced or grated fresh ginger, 1/2 teaspoon sugar, 1 tablespoon Asian sesame oil, 1 pound firm tofu. For the salad — 1 romaine heart, chopped, 5 cups mixed vegetables, 1/4 cup dry roasted peanuts, 1/4 cup chopped cilantro, 1 serrano pepper, seeded and minced. For the dressing – 2 tablespoons fresh lime juice, 1/4 cup tofu marinade, 2 tablespoons canola or peanut oil, 1/3 cup low-fat buttermilk or

plain nonfat yogurt.

 

Instructions: (1) Marinate tofu: combine with soy sauce, mirin, rice vinegar, ginger and sugar in a 2 quart bowl. (2) Whisk in the sesame oil and combine well. Drain tofu and pat dry. (3) Slice into cubes. (4) Cover and refrigerate for 15 minutes to an hour. (5) Bake 7-10 minutes until edges beginning to color then remove from heat. (6) In a large bowl combine all salad ingredients. Whisk together the dressing and toss with the salad. Serves 4 to 5.

 

Recipe via cooking.nytimes.com

 

 

 

 

 

 

 

 

 

 

 

 


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