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share your favourite healthy recipe
- Thread starter bikkle
- Start date
I find myself incorporating so many veggies into my dinners these days. 
Something I've been mixing up for myself...
1 tomato (I usually purge the seeds and liquid out)
1/4 onion
1 handful of mushrooms
2 segments of garlic
1 small red potato
1/4 cup of mozz. cheese
1 tblsp. of olive oil
I first dice my potato, THEN boil the pieces. Leave the skin on! There are lots of nutrients in there. I tehn sautee my vegetables in about a 1 tblsp of extra virgin organic olive oil. After the veggies are done, I throw in my potatos, cook for a bit, then top with cheese. I turn off the heat, cover with a plate, and eat in about five minutes. Yum.
Something I've been mixing up for myself...1 tomato (I usually purge the seeds and liquid out)
1/4 onion
1 handful of mushrooms
2 segments of garlic
1 small red potato
1/4 cup of mozz. cheese
1 tblsp. of olive oil
I first dice my potato, THEN boil the pieces. Leave the skin on! There are lots of nutrients in there. I tehn sautee my vegetables in about a 1 tblsp of extra virgin organic olive oil. After the veggies are done, I throw in my potatos, cook for a bit, then top with cheese. I turn off the heat, cover with a plate, and eat in about five minutes. Yum.
Last edited by a moderator:
Great thread! Karma for you
I got this from a fashion writer friend. Since I'm not a cook but is a fan of microwave food but healthy she gave me a tip.
- Get an apple (red, yellow, green)
- wash it
- make a cross with knife. not too deep
- optional: drizzle cognac
- nuke it: press the button that says "baked potato"
- leave it till it's done
- be careful it's very hot
- sprinkle w/ cinnemon
and waa laa Baked Apple Ala Mode B)
I got this from a fashion writer friend. Since I'm not a cook but is a fan of microwave food but healthy she gave me a tip.
- Get an apple (red, yellow, green)
- wash it
- make a cross with knife. not too deep
- optional: drizzle cognac
- nuke it: press the button that says "baked potato"
- leave it till it's done
- be careful it's very hot
- sprinkle w/ cinnemon
and waa laa Baked Apple Ala Mode B)
PLEASE NOTE: REVISIONS MADE (see below) thank you!
smartarse said:Great thread! Karma for you
I got this from a fashion writer friend. Since I'm not a cook but is a fan of microwave food but healthy she gave me a tip.
- Get an apple (red, yellow, green)
- wash it
- cut the top part of apple across
- make a cross with knife. not too deep
- optional: drizzle cognac
- nuke it: press the button that says "baked potato"
- leave it till it's done
- be careful it's very hot
- sprinkle w/ cinnemon
and waa laa Baked Apple Ala Mode B)
honeyspider
Member
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Vegan Italian Eggplant Sandwiches
1 eggplant
1/2 cup soy milk
Egg replacer, equivalent to 1 egg
Salt to taste
1/2 cup flour
1 cup Italian-style bread crumbs(vegan)
4 sub rolls, sliced(vegan)
1/2-1 cup marinara sauce(vegan)
• Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
• Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well. Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.
• Place the eggplant slices on the sub rolls, top with marinara sauce, and serve immediate
I got this at http://www.vegcooking.com
1 eggplant
1/2 cup soy milk
Egg replacer, equivalent to 1 egg
Salt to taste
1/2 cup flour
1 cup Italian-style bread crumbs(vegan)
4 sub rolls, sliced(vegan)
1/2-1 cup marinara sauce(vegan)
• Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
• Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well. Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.
• Place the eggplant slices on the sub rolls, top with marinara sauce, and serve immediate
I got this at http://www.vegcooking.com
Elegance.Is.Refusal.
tea time
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all these recipies are great! trying to think of more things to cook since i dont have anyone to cook for me anymore!
and these would beat anything out of the freezer anyday!
anyone got some healthy vegetarian dishes that are easy peasy to cook?
and these would beat anything out of the freezer anyday!
anyone got some healthy vegetarian dishes that are easy peasy to cook?
gruveechik
Member
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my own thing:
Ingredients
- grate 1 large carrot
- grate 1 small beetroot
- chop 1/4 or 1/2 of a shallot
- 1 small garlic clove - pressed or chopped
- 1/4 or less of Chicken Stock cube
- 1-2 Tsp Balsamic Vinegar Glaze or less of good Balsamic Vinegar (optional)
......
1) Saute chopped shallot in 1-2 Tbsp of Extra Virgin Olive Oil
2) Add Carrots, Beets, Garlic & Stock Piece - saute on 'high' heat for 1-2 minutes - stirring.
3) Add Balsamic glaze/Balsamic Vinegar - stir - remove from heat.
3) add 1-2tsp of Balsamic Glaze or less of Balsamic Vinegar.
= easy & healthy.
ALSO: what's yummy is to Saute some chopped Oyster Mushrooms in the Shallots - then add the Garlic then all the other stuff afterwards.
Ingredients
- grate 1 large carrot
- grate 1 small beetroot
- chop 1/4 or 1/2 of a shallot
- 1 small garlic clove - pressed or chopped
- 1/4 or less of Chicken Stock cube
- 1-2 Tsp Balsamic Vinegar Glaze or less of good Balsamic Vinegar (optional)
......
1) Saute chopped shallot in 1-2 Tbsp of Extra Virgin Olive Oil
2) Add Carrots, Beets, Garlic & Stock Piece - saute on 'high' heat for 1-2 minutes - stirring.
3) Add Balsamic glaze/Balsamic Vinegar - stir - remove from heat.
3) add 1-2tsp of Balsamic Glaze or less of Balsamic Vinegar.
= easy & healthy.
ALSO: what's yummy is to Saute some chopped Oyster Mushrooms in the Shallots - then add the Garlic then all the other stuff afterwards.
fab_fifties_fille
crossed wires.
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The soup I usually cook:
Can of chopped tomatoes (ones with chilli and herbs already in if you like it)
4 Carrots
2 Sticks of celery
Vegetable stock cube
Onion
Courgette
Red/yellow sweet pepper
1 sweet potato
mixed herbs, black pepper
Bung them all in a pan with water enough to cover the veg and cook for 30minutes. I sometimes add lentils for extra protein...and to save the fuss of a blender...just mash all the soup with a potato masher if you don't like it chunky
Can of chopped tomatoes (ones with chilli and herbs already in if you like it)
4 Carrots
2 Sticks of celery
Vegetable stock cube
Onion
Courgette
Red/yellow sweet pepper
1 sweet potato
mixed herbs, black pepper
Bung them all in a pan with water enough to cover the veg and cook for 30minutes. I sometimes add lentils for extra protein...and to save the fuss of a blender...just mash all the soup with a potato masher if you don't like it chunky
all these recipes sound great. especially microwaveable baked apple...
i like to make a tomato salad for a side but to make it a bit more fancy, I use a mix of different tomato varieties. Dress them very simply with balsamic vinegar and a bit of salt and a bit of hot pepper sauce. very nice to go along with spaghetti with pesto.
i like to make a tomato salad for a side but to make it a bit more fancy, I use a mix of different tomato varieties. Dress them very simply with balsamic vinegar and a bit of salt and a bit of hot pepper sauce. very nice to go along with spaghetti with pesto.
beetroot and mint salad
6 beetroots,peeled
1/4 cup (2 fl oz) balsamic vinegar
cracked black pepper
2 tablespoons mustard
mint sald:
1 cup shredded fresh mint
150g (5 oz) salad leaves
200g (6 1/2 oz ) marinated feta in oil, crumbed
1 tablespoon olive oil
Place the beetroots in a saucepan of boiling water and cook for 25-35 minutes or until soft. Drain and cut into wedges. Toss with balsamic vinegar, pepper and mustard and set aside to cool.
To make the mint salad, place the mint, salad leaves, feta and olive oil in a bowl and toss to combine. To serve, place the mint salad on serving plates and top with the beetroot. (Serves 4)
6 beetroots,peeled
1/4 cup (2 fl oz) balsamic vinegar
cracked black pepper
2 tablespoons mustard
mint sald:
1 cup shredded fresh mint
150g (5 oz) salad leaves
200g (6 1/2 oz ) marinated feta in oil, crumbed
1 tablespoon olive oil
Place the beetroots in a saucepan of boiling water and cook for 25-35 minutes or until soft. Drain and cut into wedges. Toss with balsamic vinegar, pepper and mustard and set aside to cool.
To make the mint salad, place the mint, salad leaves, feta and olive oil in a bowl and toss to combine. To serve, place the mint salad on serving plates and top with the beetroot. (Serves 4)
spinich and ricotta slice
1 bunch english spinich, well-washed
150g fresh ricotta
50g feta
1/4 cup grated parmesan cheese
1/4 cup cream
2 large (or 3 small) eggs
1/2 level tspn nutmeg
2 tablespoons finely chopped chives(or shallots)
black pepper to taste
10 sheets filo pastry
melted butter or oil
sesame seeds
Trim away spinich stalks, put leaves in a saucepan, cover with cold water, add a pinch of salt and bring to the boil.Simmer for a few minutes (don't overcook the spinich - it should retain its bright green colour). Drain well then chop the finely and and squeeze with hands to remove the excess water!Put spinich in a mixing bowl, add ricotta, feta, parmesan, cream, eggs, nutmeg, chives. Season with a good pinch of salt and a generous quantity of freshly milled black pepper. Line a shalow tin (20cm square by 4cm deep) with glad bake allowing some of it to overlap the sides of the tin (for easy removal when cooked). cut sheets of filo into halves then stack together and keep moist between two tea towels. Line the cake tin with10 layers of lightly buttered(or oiled) filo. put in the filling and cover with remaining sheets of buttered filo. Tuck in the sides and sprinkle the top with sesame seeds. bake in a hot oven (200 degrees C) for 20-30 min, or until golden brown. Refridgerate, then cut into large squares and serve cold.
Note: spinich leaves could be substituted with 250g frozen spinich (thawed then squeezed to remove all excess liquid)
1 bunch english spinich, well-washed
150g fresh ricotta
50g feta
1/4 cup grated parmesan cheese
1/4 cup cream
2 large (or 3 small) eggs
1/2 level tspn nutmeg
2 tablespoons finely chopped chives(or shallots)
black pepper to taste
10 sheets filo pastry
melted butter or oil
sesame seeds
Trim away spinich stalks, put leaves in a saucepan, cover with cold water, add a pinch of salt and bring to the boil.Simmer for a few minutes (don't overcook the spinich - it should retain its bright green colour). Drain well then chop the finely and and squeeze with hands to remove the excess water!Put spinich in a mixing bowl, add ricotta, feta, parmesan, cream, eggs, nutmeg, chives. Season with a good pinch of salt and a generous quantity of freshly milled black pepper. Line a shalow tin (20cm square by 4cm deep) with glad bake allowing some of it to overlap the sides of the tin (for easy removal when cooked). cut sheets of filo into halves then stack together and keep moist between two tea towels. Line the cake tin with10 layers of lightly buttered(or oiled) filo. put in the filling and cover with remaining sheets of buttered filo. Tuck in the sides and sprinkle the top with sesame seeds. bake in a hot oven (200 degrees C) for 20-30 min, or until golden brown. Refridgerate, then cut into large squares and serve cold.
Note: spinich leaves could be substituted with 250g frozen spinich (thawed then squeezed to remove all excess liquid)
