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[V55]Vegetarian Recipes With Pictures

by Abhishek Agarwal, Abh

While some people may think that being a vegetarian seriously limits your options for dinner, that's not the case at all! Vegetarians have just as many options for good tasting, healthful dinners as anyone else. For the vegetarian looking to introduce some Asian flare into their kitchen, some popular vegetarian recipes follow.

Spicy Confetti Noodles

3 mdm green onions, cut into thin strips
2 mdm bell peppers, cut into thin strips
2 medium carrots, cut into thin strips
2 packages (10 oz. total) Japanese curly noodles or uncooked spaghetti

1/3 cup water
1 tb finely chopped gingerroot
2 tsp sesame oil
1/4 cup dry sherry (Water can be substituted)
1/2 tsp chicken bouillon granules
2 tb soy sauce
1 tsp curry powder
1/4 tsp sugar
1 tb chili puree with garlic
2 garlic cloves, finely chopped

-Cook noodles as specified on package. Toss the noodles and the oil in a large bowl, then stir in the onions, peppers, and carrots.

-Mix the remaining ingredients in a wok or 10-inch skillet and bring to boil over medium heat stirring regularly. Mix in the noodles and toss with the soy sauce; heat through, stirring occasionally.

Indian Lentils & Rice

8 mdm green onions, chopped
1 tb gingerroot, finely chopped
2 garlic cloves, finely chopped
1/8 tsp crushed red pepper
1 1/2 cups (12 oz.) dried lentils, sorted and rinsed
1 tsp turmeric, ground
1 large tomato, chopped
5 1/4 cups vegetable broth

1/2 tsp salt
1/4 cup coconut, shredded
2 tb fresh mint leaves, chopped or 2 tsp dried mint leaves
1 1/2 cups plain, fat-free yogurt
3 cups cooked rice

-Spray a saucepan with cooking spray and cook the onions, red pepper, gingerroot, and garlic over medium heat for 3-5 minutes; stir regularly until onions are tender.

-Add 5 cups of broth, the lentils, salt, and turmeric, and bring to a boil. Reduce and cover. Simmer 25-30 minutes, until lentils are tender. Add the remaining broth if needed.

-Add the tomato, coconut and mint and serve over rice with the yogurt.

Indian Split Peas and Vegetables

2 tsp vegetable oil
1/2 tsp cumin seed or 1/4 tsp ground cumin
1/4 tsp turmeric, ground
2 jalapeeo chilies, seeded and finely chopped
1 lb cauliflower florets
2 cups yellow split peas, cooked
1/4 cup vegetable broth
2 cups frozen sweet peas, thawed or 1 can (15 oz.) black beans, drained and rinsed

-Heat the oil in a 10-inch skillet over medium-high heat. Cook the cumin, chilies, and turmeric for two minutes, stirring occasionally.

-Stir in the cauliflower and broth and cook covered for 3-4 minutes or until cauliflower is tender.

-Add the remaining ingredients and cook for 5 minutes, stirring regularly until heated through.

Now that you're pregnant, you're wondering if your decision to become vegetarian can still be carried out successfully during your pregnancy. And while it is possible for you to obtain all the nutrients your body will need during pregnancy through a well-planned, nutrient-dense vegetarian diet, careful planning and observation will be crucial to your overall success transitioning to vegetarianism during your pregnancy.

In other words: take it slow and be smart!

A good vegetarian diet has a wide variety of fresh fruits, vegetables, grains, beans, lentils, and nuts and some eggs and dairy or their equivalent if you so choose. Fast food, highly processed junk foods, and canned fruits and vegetables are eaten rarely if at all. It's imperative that you make wise food choices at this crucial time, since a pregnant woman only needs approximately 300 more calories per day and about 10-16 extra grams of protein; however, the body's need for certain nutrients increases significantly. Every bite you take is important when you're pregnant.

While the RDAs (recommended daily allowances) for almost all nutrients increase, especially important are folic acid, iron, zinc, and vitamin B-12. Attention to adequate amounts of vitamin B-12 is crucial for vegetarians who choose not to eat eggs and dairy.

Work closely with your healthcare professional during this transition. The changeover from a meat-eating to a vegetarian diet can be rough on your body as it actually goes through a detoxification process during the transition. So, you want to ensure your baby is getting all the nutrients it needs at this time, and is growing and developing at a healthy rate. Start very slowly; perhaps only one or two days per week eating a vegetarian diet.

Gradually work soy and other plant-based proteins into your diet, and little by little use them to replace proteins obtained from eating meat products. Be sure to adequately supplement your diet with a quality prenatal supplement, and get adequate amounts of exercise and exposure to sunlight to promote your body to naturally produce vitamin D.

With careful planning, observation, and your healthcare professional's guidance, the transition to vegetarianism during your pregnancy can be a cleansing and healthy start for both you and your baby to a lifetime of optimal health.

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Both Abhishek Agarwal & Nicholas Tan are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.

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