Vegetarian Information

Salsas, bean dips, guacamole and other dipping favorites don’t need to be scooped up with unhealthful chips. Use strips of red pepper, cauliflower or broccoli florets or that old faithful, celery. For a new veggie dipper twist, peel a raw sweet potato and slice it into thin “chips”, and dig in!

Tri-Color Chunky Dip
1 16-ounce can small red beans
1 10-ounce can shoepeg corn
2-4 tablespoons hot red pepper relish, or to taste
1 bunch green onions, white part only, sliced thin
1 red or green bell pepper, seeded and chopped

Mix all ingredients together and chill.

Yield: About 3 cups

Spicy Peanut Dip
Note: You can make this as zippy or mild as you like, depending on the heat of your favorite salsa. Add Tabasco sauce to your taste if you want to turn up the heat.

1 cup crunchy style peanut butter
1 cup medium-hot salsa (bottled or home-made)
2 tablespoons brown sugar or the sweetener of your choice, to taste (optional)
1/4 cup lemon juice
2 tablespoons worcestershire sauce

Combine all ingredients in a bowl, using a fork to mash up any chunks of salsa. Serve with raw veggies.

Yield: about 2 cups

Spinach-Artichoke Dip or Dressing
1 10-ounce bag baby spinach leaves
2 garlic cloves, minced
1 can white beans, drained
1 bunch green onions, sliced (white part)
1/4 cup fresh basil leaves, chopped
pinch cayenne, to taste
juice of one lemon
2 6-ounce jars marinated artichoke hearts, drained and chopped fine

Place all ingredients except the artichokes in a blender or food processor and puree until smooth. Put the puree in a serving bowl and stir in the chopped artichoke hearts. Serve it with your favorite vegetable dippers or use it to dress a tossed salad.

Yield: About 3 cups

Read my Good Food Book FREE, with 100 healthful recipes.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Free weekly newsletter on fitness, health, and nutrition.

Tags: diet, dips, healthful recipes, healthy recipes, nutrition, recipe, recipes, vegetariandiet, dips, healthful recipes, healthy recipes, nutrition, recipe, recipes, vegetarian

Share This

Posted by admin under Vegetarian Tips | No Comments »

Chili seasonings bring out the best in vegetables and beans; your family and friends will never miss the meat. You can improvise with these recipes, using whatever type of beans you like, and adding or subtracting other ingredients to match your personal preferences. You can always freeze any leftovers.

Easy Veggie Burger Chili
4 frozen veggie burgers
1 16-ounce bag frozen pepper-onion mix
1 28-ounce can crushed tomatoes
1 16-ounce can pink beans
1 16-ounce can chick peas
2 cups frozen corn
1 tablespoon mild chili powder
1 teaspoon ground cumin
pinch cayenne, to taste
Cooked barley or other whole grains of your choice

Break the veggie burgers into 1″ chunks. Combine them with all of the other ingredients in a large pot. Bring to a boil and simmer 5 minutes or more, until ready to serve. Ladle over the cooked whole grains of your choice.

6-8 servings

Chafing Dish Chili
This recipe will serve a crowd; it’s perfect for a buffet, or just freeze the leftovers for future “fast food” meals.

2 large onions, chopped
2 green peppers, chopped
4 cloves garlic, chopped
3 tablespoons mild chili powder
1 tablespoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper, or to taste
5 cups bouillon (or bouillon + beer)
1 pound green lentils
1 cup uncooked bulgur
2 28-ounce cans Italian plum tomatoes, undrained, broken up

Combine all ingredients in a large pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, 30-40 minutes, until the lentils are tender. Turn off the heat and let it sit until ready to serve (or make ahead and refrigerate.)

Reheat and transfer to a chafing dish or other buffet serving dish. Surround with mugs or small bowls with handles, and your choice of:

Optional serving accompaniments
Fat-free sour cream
Salsa
Chopped cilantro
Red, green and yellow bell pepper slivers
Guacamole
Cooked whole grains
Bottled hot pepper sauce

10-12 servings

Squash Chili
1 winter squash, about 2 pounds
1 large onion, chopped
1/2 pound mushrooms, quartered or cut in 1/2″ pieces
4 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon thyme
1 teaspoon oregano
pinch cayenne, to taste
2 cups bouillon
1 red bell pepper, cut in 1/2″ pieces
1 can small red or pink beans, drained
2 cups frozen baby lima beans
2 cups frozen corn
2 tablespoons cider vinegar, or to taste
freshly ground black pepper
Cooked barley or other whole grains of your choice

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 minutes more, or until you can easily remove the flesh from the skin.

Meanwhile, bring the onion, mushrooms, garlic, spices and bouillon to a boil in a large pot. Reduce the heat and simmer 5-10 minutes or until the onion is softened. Add the squash flesh, cut in chunks, along with the red pepper, pink beans and lima beans. Return to boiling, reduce the heat and simmer 5-10 minutes more, or until the lima beans are cooked. Stir in the corn and vinegar and adjust the seasonings. Serve over cooked whole grains.

6-8 servings

Read my Good Food Book FREE, with 100 healthful recipes.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Free weekly newsletter on fitness, health, and nutrition.

Tags: chili, diet, healthful recipes, healthy, nutrition, recipe, recipes, vegetarian, vegetarian chilichili, diet, healthful recipes, healthy, nutrition, recipe, recipes, vegetarian, vegetarian chili

Share This

Posted by admin under Vegetarian Tips | No Comments »

Do you think you’re too busy to cook your own healthful meals? Take advantage of bags of frozen mixed vegetables, canned beans and other shortcuts with these delicious, super-speedy recipes. If you’re not in the habit of cooking your own whole grains, learn how, and learn why whole grains are so important to a healthful diet, in my Good Food Book; it’s free — see the link at the bottom of this article.

Extra Quick Chili

1 16-ounce bag frozen onions and peppers

2 garlic cloves, minced

1 28-ounce can plum tomatoes, cut in pieces

1 teaspoon chicken or vegetable bouillon granules

OR one bouillon cube

1 tablespoon mild chili powder

2 teaspoon cumin

pinch cayenne, or to taste

2 cans kidney beans or black beans

Cooked whole grains (optional)

Combine all ingredients in a large pot, bring to a boil and simmer for 5-10 minutes. Serve over the whole grain of your choice, if desired.

4-6 servings

Quick Moroccan Vegetable Stew

2 cups bouillon

1 cup whole wheat couscous

1 16-ounce bag frozen onion-pepper mix

1 16-ounce bag frozen mixed vegetables (broccoli, carrots & cauliflower or any combination you like)

1 28-ounce can Italian plum tomatoes, undrained

1 15-ounce can chick peas, undrained

2 teaspoons bouillon granules

1/2 cup golden raisins

1/2 teaspoon bottled hot pepper sauce, to taste

lemon wedges for garnish (optional)

In a large pot, combine all ingredients except the lemon wedges, bring to a boil and simmer until everything is heated through and tender; 5-10 minutes.

4-6 servings

Speedy Creole Bean Stew

2 cups bouillon

1 16-ounce bag frozen onion-pepper mix

1 bag baby spinach leaves (or use frozen spinach)

1 teaspoon liquid smoke seasoning

1 teaspoon Cajun spice mix

pinch cayenne, or to taste

2 tablespoons tomato paste

1 cup bulgur

1 16-ounce can kidney beans

2-4 tablespoons rice vinegar

Bring the bouillon, vegetables and spices to a boil in a large pot. Stir in the tomato paste and bulgur, return to boiling and simmer 5-10 minutes, or until the bulgur is soft. Stir in the beans and 2 tablespoons of the vinegar and heat through. Taste and add as much of the remaining vinegar as you like.

4 servings

Read my Good Food Book FREE, with 100 healthful recipes.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Free weekly newsletter on fitness, health, and nutrition.

Tags: diet, healthful recipes, nutrition, quick recipes, recipe, recipes, vegetariandiet, healthful recipes, nutrition, quick recipes, recipe, recipes, vegetarian

Share This

Posted by admin under Vegetarian Tips | No Comments »