Ingredients for Sauce
1 tsp. corn flour
1 cup vegetable stock
2 tbsp. Soy sauce
2 tbsp. Rice wine
1 tsp. salt
1 tsp. sugar

Noodles
12 oz. egg noodles

Vegetable Stir-Fry
3 tbsp. Sunflower oil
1 clove garlic, finely chopped
1 inch piece fresh ginger root, grated
2 shallots, finely chopped
¼ cup button mushrooms, thinly sliced
250 g package Pak Choi, sliced
½ cup bean sprouts
2 carrots, cut into match sticks

In a medium sized mixing bowl, dissolve corn flour with a small amount of vegetable stock in hot water.  Once dissolved, pour in soy sauce, rice wine, salt and sugar.  Whisk together until well combined or until sugar dissolves.

Bring a large pot of water to a boil and add noodles.  Cook until tender.  Transfer to colander, drain properly and place in pot.  Set aside and keep warm until ready to serve.

Place a large wok or skillet over medium-high heat and add sunflower oil.  Once oil is heated add in chopped garlic, ginger root and shallots.  Allow to sauté for a few seconds.  Add in mushrooms, pak choi, bean sprouts and carrots and stir-fry for 1 to 2 minutes.  Drizzle in sauce and continue to stir-fry until sauce thickens.  Divide noodles onto separate serving plates and top with vegetable mixture.

Enjoy!

Chinese Noodles with Assorted Vegetables is a post from: Vegetarian Diet Lifestyle

Ingredients

¼ tsp. olive oil
½ small onion, peeled and chopped and diced
1 clove garlic, peeled and minced
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. crushed red pepper flakes
1 bay life
½ cup canned whole peeled tomatoes, roughly chopped
½ cup tomato paste
2 whole wheat pita breads
½ yellow bell pepper, seeds and membranes removed, cut into thin strips
1/8 cup baby spinach leaves, chopped into fine pieces
½ cup mozzarella cheese, grated
Fresh basil, thinly sliced for garnish

Preheat oven to 350 degrees Fahrenheit. Over medium heat, heat oil in skillet. Add onion and garlic, stirring occasionally so that they don’t burn. Cook for about 4 minutes until both are brown in color. Sprinkle oregano, basil, red pepper flakes and bay leaf. Mix spices together. Stir in peeled tomatoes and tomato paste, increase to high heat. Once boiling, bring heat down to medium-low and allow mixture to simmer until sauce is thick. Arrange pizzas on baking sheets. Divide sauce between pitas, leaving a crust border. Sprinkle mozzarella cheese on top. Bake in oven for 20-25 minutes.

Enjoy!

Pita Pizza is a post from: Vegetarian Diet Lifestyle

Ingredients for Spring Rolls
¾ cup broken rice vermicelli noodles
6 fresh shitake mushrooms
½ cup carrots, slivered
1 cup bok choy, thinly sliced
1 cup green onion, slivered
2 tbsp. Chopped coriander
salt and ground pepper to taste
2 tbsp. Soy sauce
½ tsp. granulated sugar
1 tsp. sesame oil
2 tsp. chopped fresh ginger
Eight 8 inch square spring roll skins
3 tbsp. All-purpose flour
¼ cup water
4 cups vegetable oil

Ingredients for Salad
1 cup daikon radish, slivered
1 cup carrots, slivered
4 green onions, slivered
½ cup red onion, slivered
1 cup slivered cucumber, juice squeezed out

Ingredients for Dressing
2 tbsp. Seasoned rice vinegar
1 tbsp. Soy sauce
½ tsp. sesame oil

Place noodles and mushrooms into individual bowls and cover with hot water.  Cover bowls and set aside for 20 minutes.  Once noodles and mushrooms have soaked transfer to colander and drain.  Transfer into a large bowl.  Drain mushrooms as well and transfer onto a cutting board.  Remove and discard stems and slice mushroom heads thinly.  Add into a large bowl with noodles.

Add carrots, bok choy, green onion and coriander onto the bowl of noodles and mushrooms and mix together.  Sprinkle in salt, pepper, and toss mixture to combine.  Cover and set aside.

Pour soy sauce, sugar, sesame oil and fresh ginger into a small bowl.  Stir mixture to combine well.  Cover and set aside.

Gently pull spring roll skins apart and place on a flat, clean surface.  Using a small spoon place, ¼ cup of the noodle and vegetable mixture onto the upper third of each skin.  Roll once and then take the two ends and fold them in and continue to roll the skins forward until it forms a cylinder.  Whisk together flour and water in a bowl until well combined.  Using a small pastry brush, coat spring roll with just enough flour and water mixture to seal the edges.  Repeat with all rolls.

In a wok, heat some of the vegetable oil over medium-high heat.  Once the wok and oil are hot add spring rolls in 3 at a time.  Fry until golden brown.  Transfer onto a rack with paper towel to drain.

To make the salad, place the radish, carrot, green and red onions and cucumber in bowl and toss together.  In a separate bowl pour in vinegar, soy sauce, and sesame oil.  Whisk together until mixed.  Once spring rolls are drained, place onto a cutting board and slice each in half at an angle serve 3 halves onto the plates standing with cut ends up.  Garnish with salad around rolls.

ENJOY!

Spring Rolls is a post from: Vegetarian Diet Lifestyle

Ingredients
4 bread rolls
4 garlic cloves
2 tbsp. Butter
1 tbsp. Chopped basil
4 large tomatoes
1 tbsp. Tomato paste
8 black olives, pitted and halved
1 ¾ ounce mozzarella cheese, sliced
Salt and pepper to taste
1 tbsp. Olive oil
2 tsp. lemon juice or Balsamic Vinegar
1 tsp. clear honey
Basil leaves for garnish

Place rolls on cutting board and slice each in half.  Transfer to a toaster oven or oven to brown and crisp.  Preheat oven to 300 degrees Fahrenheit.  Place butter, garlic and chopped basil into a small mixing bowl and stir until combined.  Once rolls are toasted, spoon garlic mixture onto each half.

Pour boiling water into a large bowl, slice a small cross shape at the base of each tomato and place in boiling water.  After tomatoes soften, remove and peel the flesh away from the tomatoes.  Once flesh is removed, chop into small squares.  Pour diced tomatoes, tomato paced, and olives in mixing bowl and blend together.  Spoon onto rolls.

In a separate bowl, mix olive oil, lemon juice and honey together.  Drizzle mixture over tomato covered rolls and light place mozzarella slices on top.  Sprinkle with salt and pepper.  Place rolls on baking sheet and place in oven.  Melt cheese for about 2 minutes.

Transfer rolls to a platter or tray and garnish with basil leaves.

Special Tomato Bruschetta is a post from: Vegetarian Diet Lifestyle

Banana Strawberry Smoothie

Ingredients
1 ½ cups plain fat-free yogurt
3 to 4 bananas
3 cups of strawberries, stems removed and roughly chopped
¼ cup soy milk
2 tbsp. Honey
1 cup of ice

Mix ingredients into blender one at a time and serve.

Banana and Yogurt Smoothie

Ingredients
1 ripe banana, thinly sliced
1 cup low-fat plain or vanilla yogurt
¾ cup skim milk

Set aside two or three slices of banana and place the rest of the banana in the blender.  Add yogurt and milk.  Blend until smooth and garnish with extra pieces of banana and a sprinkle of cinnamon.

Mango Smoothie

Ingredients
1 mango, peeled and chopped
1 banana, peeled
3 tbsp. Yogurt
1 tsp. honey
½ tsp. cinnamon
4 cubes of ice

Add ingredients to blender one at a time and puree until smooth.

Pear Smoothie

Ingredients
3 pears
½ inch fresh ginger
3 tbsp. Fresh yogurt
½ tsp. cinnamon
4 cubes of ice

Gradually juice the pear, ginger and cinnamon together.  Transfer to blender and add yogurt and ice.  Blend until smooth.

Enjoy!

Breakfast Smoothies is a post from: Vegetarian Diet Lifestyle

Ingredients
2 eggs
3 tbsp. Milk
Big pinch of salt
Big pinch of black pepper
1 tbsp. Butter
¼ c. green bell pepper
¼ c. red bell pepper
¼ c. onion
Grated cheese to taste (optional)

In a medium size mixing bowl beat eggs, salt, pepper, green and red pepper and onion with a fork.  Do not over mix.  Melt the butter in a 7 to 8 inch pan over medium-high heat.  Make sure the butter covers the base of the pan.  When the foam is gone, pour in the egg mixture.  Tilt the pan to make sure the egg covers the entire base of the pan.  Let the eggs set for 45 seconds before flipping.  Do the same on the other side.  Once done, transfer to a plate and sprinkle with cheese.
Enjoy!

Vegetable Omelet is a post from: Vegetarian Diet Lifestyle

Ingredients
3 eggs
¾ cup + 2 tbsp. All purpose flour
1 ½ cups milk
1 tbsp. Vegetable oil
Pinch salt
1 tsp. butter
Whip cream, for the filling
A few handfuls of strawberries, rinsed with stems removed and cut in A few handfuls of raspberries, rinsed and drained
A few handfuls of blueberries, rinsed and drained

Combine eggs, flour, milk, sugar, oil and salt in a blender or food processor.  Blend until smooth.  Transfer batter into a mixing bowl, cover and set aside in the refrigerator for at least 30 minutes.  Add the butter into a non-stick skillet over medium-high heat.  Once the butter has melted, add ¼ cup of the batter into the pan and swirl around to coat the whole bottom of the pan.  Cook until the crepe lightly browns, about 1 or 2 minutes.  Flip over and cook the second side until lightly browned.  Transfer to plates and spray a line of whip cream down the middle.  Sprinkle in your fruit.  Fold the sides gently to make a cylinder.

Makes 8 to 12 crepes

Enjoy!

Simple Crepes is a post from: Vegetarian Diet Lifestyle

Ingredients
4 cups oatmeal
1 cup wheat germ
1 tsp. ground cinnamon
dash of nutmeg
½ cup finely chopped walnuts
½ cup honey
2 tbsp. Sunflower oil
1 cup dried apples, finely chopped
½ cup raisins

Preheat oven to 275 degrees Fahrenheit.  In a large mixing bowl, mix oatmeal, wheat germ, cinnamon, nutmeg and walnuts.  In a separate bowl, mix honey and sunflower oil and drizzle over the top of the mixture.  Mix together, stirring constantly, until the oat mixture is evenly coated with honey and oil.  Lightly oil a large baking sheet and spread the mixture over the pan.  Bake for 30 minutes, stirring every 10 minutes.  Once the granola turns golden, remove from the oven and set aside to cool.  Prepare jars to place the ready granola in.  Once cool, add dried apples and raisins and transfer the mixture into jars.  Store in a dry place.

Makes 6 cups.

Apple Cinnamon Granola is a post from: Vegetarian Diet Lifestyle

We have also put together a resource guide to many other web sites that offer free and easy vegetarian recipes. Here is the page: Vegetarian Recipes.

We have compiled sites with all types of recipes from low fat, holiday, different cultures, vegetarians on a diet and even to dog recipes! Yes some dogs are on a vegetarian diet!

This is a very complete resource. All free and very comprehensive.

Just because you have made the choice to be a vegetarian, does not mean that you can not enjoy food.

You can plan vegetarian meals like a pro. Your whole family will enjoy these meals. Enjoy!

Free and Easy Vegetarian Recipes

Free and Easy Vegetarian Recipes is a post from: Vegetarian Diet Lifestyle

4 cups hot cooked orzo or rosamarina pasta
3/4 cup fat-free cholesterol-free egg product or 3 eggs, beaten
2 tablespoons soft whole wheat or white bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon basil pesto
1/4 teaspoon pepper
1 large tomato, chopped (1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 garlic clove, finely chopped
1 can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

1. Heat oven to 350ºF. Grease 3-quart casserole.
2. Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.

Baked Orzo and Vegetables is a post from: Vegetarian Diet Lifestyle