By Ashley Purnell
People choose a vegetarian lifestyle for various reasons. The Vegetarian Society defines a vegetarian as: “Someone who lives on a diet of grains, pulses, nuts, seeds, vegetables and fruits with, or without, the use of dairy products and eggs. A vegetarian does not eat any meat, poultry, game, fish, shellfish* or by-products of slaughter.” There are different types of vegetarians based on their diets, but the one commonality among all types is the lack of red meat in their diet. In honor of October being National Vegetarian Month, we’ve compiled our favorite TLS approved vegetarian recipes for you. Read on to get the recipes!
Almond Broccoli Stir-Fry
(RR, Detox, FS, SS, CC)
- 2 tsp lemon
- 10 cups broccoli florets
- 2 gloves garlic
- ½ tsp ground ginger
- ½ cup slivered almonds, toasted (omit for programs that are nut-free)
- 1-2 tsp stevia
- 1/8 cup low-sodium soy sauce
- 2 TBSP sesame oil
In a nonstick skillet, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir fry for 1 minute. Stir in soy sauce, stevia, and ginger and cook 1-2 minutes or until stevia is dissolved. Sprinkle with lemon juice and almonds.
Detox Spicy Gazpacho
(Detox, FS, RR, SS, CC)
- 4 cups tomatoes
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 2/4 cup chopped celery
- 1 cucumber, chopped
- 1/3 cup chopped white onion
- 2 garlic cloves, minced
- 1 TBSP lemon juice
- 1 TBSP basil
- 1 tsp parsley
- 1 tsp cumin
- Hot pepper sauce (to taste)
- ¼ cup balsamic vinegar
Mix all together and refrigerate overnight.
Spiced Lentil Tacos
(SS, CC)
Serves 4
- 1¼ cup shredded lettuce
- 1 TBSP olive oil
- 8 oz. adobo sauce
- 2 TBSP fat-free sour cream
- 1 cup brown lentils
- 1 cup onion, chopped
- 2½ cup vegetable broth
- 1 TBSP taco seasoning
- 8 romaine leaves
- ¼ cup low-fat shredded cheddar cheese
Heat oil over a large skillet over medium-high heat. Cook onion and salt until onion begins to soften, about 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Once boiling, reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Mix sour cream, chili and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 7 minutes. Mash and spoon ¼ lentil mixture into lettuce leaves. Top with teaspoons of sour cream, lettuce and cheese.
Vegetable Pizza
(RR, SS, CC)
Serves 4
- ¾ cup tomato sauce, canned
- 8 Kalamata olives, sliced
- ½ tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- ½ TBSP salt
- 6 mushrooms, sliced
- 1 eggplant, peeled and sliced ¼” thick
- 4 oz. low-fat mozzarella cheese
Sprinkle both sides of eggplant with salt and let sit for 20 minutes to reduce bitterness. Mix herbs and spices in the tomato sauce. Place eggplant slices on baking sheet, topped with the tomato mixture, olives and mushrooms. Sprinkle cheese on top and bake at 350 degrees for 20 minutes or until edges of the cheese browns.
Spinach Lasagna
(SS, CC)
Serves 12
- ½ tsp pepper
- 2 TBSP no-added-salt tomato paste
- 2 cups baby spinach, chopped
- 3 cups canned diced tomatoes
- 2 TBSP olive oil
- Lasagna noodles, whole wheat
- 3 cups part-skim ricotta cheese
- 1 cup mushrooms
- 3 cups low-fat mozzarella cheese
Preheat oven to 375 degrees. Coat a 13×9 baking dish with cooking spray. Cook noodles as directed on box. Lay noodles on a baking sheet in one layer so they won’t stick together. Prepare sauce: Heat oil in saucepan over medium heat. Add garlic and cook, stirring until pale golden, for about 2 minutes. Add tomatoes (with juice), tomato paste, basil, oregano, salt and pepper. Simmer uncovered for 10 minutes. Make filling: Heat oil in large skillet over medium heat. Add onion and cover and cook stirring often 3 minutes. Add mushrooms, cover and cook stirring often, about 5 minutes. Add garlic and cook 2 minutes. Add spinach and cover and cook until wilted, about 4 minutes. Season with salt and pepper. Assemble lasagna: Spread ½ cup of the sauce mixture on bottom of prepared dish. Place noodles over. Spread ½ the ricotta mixture and half the spinach/mushroom filling over. Spoon 1/3 sauce. Repeat until all ingredients are used up. Bake covered for 40 minutes or until heated through. Sprinkle with any remaining cheese and cook until cheese is melted.
Chilled Tomato Soup with Avocado & Basil
(Detox, FS, RR, SS, CC)
Serves 4
- 8 cups cherry tomatoes
- 2 TBSP balsamic vinegar
- 1 avocado
- 8 basil leaves
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cups chopped zucchini
Combine tomatoes, balsamic vinegar, and salt in a blender. Puree until smooth, then strain through a mesh strainer. Add peppers and zucchini and refrigerate for 2 hours. Portion into 4 bowls and divide avocado. Tear basil leaves and sprinkle over top. Season with salt and pepper.
FS – Fat Shredder RR – Rapid Results SS – Sure & Steady CC – Continued Commitment
Comments (0)