Vegetarian Recipes low calorie

INGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 2 cups whole wheat flour
* 1/4 cup wheat germ
* 1 teaspoon salt
* 1 tablespoon honey

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4. Roll dough on a floured pizza pan and poke a few holes in it with a fork.
5. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

INGREDIENTS

* 4 large baking potatoes
* 1 small head broccoli, cut into florets
* salt and pepper to taste
* 3 tablespoons roasted garlic and parmesan cheese sauce

DIRECTIONS

1. Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Slice the tops off of the potatoes and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins and place on a baking sheet.
5. Bake in preheated oven for 30 minutes.

INGREDIENTS:

30 min 15 min prep
Change to: servings US Metric
4     poblano chiles
salt
1     lb whole wheat pasta (penne, elbows or shells)
1     tablespoon extra-virgin olive oil
1     onion, finely chopped
2     garlic cloves, minced
2     tablespoons butter
2     tablespoons whole wheat pastry flour
1     cup vegetable broth
2     cups skim milk
1 1/2     teaspoons ground cumin
1 1/2     teaspoons ground coriander
pepper
2 1/2     cups cheddar cheese or Mexican blend cheese, shredded
2     tomatoes, seeded and chopped
1     avocado, cut into small cubes
4     scallions, chopped
1     lime, juice of

DIRECTION:

1. Preheat the broiler to high.
2. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes.
3. Place in a bowl covered with plastic wrap or in a paper bag and let cool for 10 minutes.
4. Peel, seed and chop.
5. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
6. While the pasta is boiling, in a medium saucepan, heat the olive oil over medium heat.
7. Add the onion and garlic and cook until softened, 6 to 7 minutes.
8. Add the butter and stir to melt.
9. Whisk in the flour and cook for 1 minute. Whisk in the vegetable broth, then the milk, and bring to a simmer.
10. Season with the cumin, coriander and salt and pepper to taste.
11. Cook until thickened, about 5 minutes.
12. Slowly add the cheese and cook, stirring, until melted.
13. Toss the pasta with the sauce and reserved poblanos.
14. Top with the tomatoes, avocado and scallions and drizzle with the lime juice.

INGREDIENTS

* 1 cup chopped mushrooms
* 1 onion, chopped
* 1 cup sliced carrots
* 1 cup green peas
* 1 cup chopped broccoli
* 1 clove garlic, minced
* 1/4 cup dry red wine
* 2 cups shredded mozzarella cheese
* 1 egg
* 2 tablespoons olive oil
* 1/4 cup grated Parmesan cheese
* 1 (16 ounce) package lasagna noodles
* 1 (26 ounce) jar spaghetti sauce

DIRECTIONS

1. Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside.
2. Heat oil in a medium saute pan. Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender. Add wine and garlic; cook five minutes, or until wine has just about evaporated. Remove from heat, and cool for ten minutes.
3. In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg. Mix well.
4. Pour half of the sauce into the bottom of a 13×9x2inch baking pan. Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle. Place seam side down in dish. When finished placing all the noodles in the pan, pour remaining pasta sauce evenly over noodles. Cover with aluminum foil.
5. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles. Bake, uncovered, 5 more minutes. Garnish and serve immediately.

INGREDIENTS

* 1 (10 ounce) can pizza crust dough
* 1/4 cup prepared ranch dressing
* 2 tablespoons olive oil
* 1 large Vidalia, or other sweet onion, thinly sliced
* 1 teaspoon salt
* 2 teaspoons garlic powder
* 1 cup prepared ranch dressing
* 2 tomatoes, thinly sliced
* 1 cup shredded Cheddar cheese
* 1 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* ground black pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12×15 inch baking sheet.
2. Spread the pizza dough onto the prepared baking sheet. Spread the ranch dressing over the dough; sprinkle with garlic powder.
3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until translucent; season with salt.
4. Bake the crust in the preheated oven until lightly browned, 8 to 10 minutes.
5. Spread 1 cup of ranch dressing, the cooked onions, tomato slices, Cheddar cheese, mozzarella cheese, Parmesan cheese, and black pepper over the baked crust.
6. Return to preheated oven and bake until crust is golden brown and cheese is melted, 12 to 15 minutes. Allow pizza to cool for 5 minutes before cutting to serve.

INGREDIENTS:

0 min 10 min prep
Change to: servings US Metric
2     tablespoons butter
1/4     lb gorgonzola
6     ounces arugula
1     lb pasta (ziti or farfalle are good choices for this recipe)
salt
fresh ground black pepper

DIRECTION:

1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is tender but not mushy.
2. While the water is heating, melt the butter in a small saucepan over low heat; add the gorgonzola and cook, stirring frequently, until the cheese melts. Keep this warm while the pasta is cooking.
3. Tear the arugula into pieces, but not too small.
4. Remove and reserve a little of the pasta cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
5. Taste and adjust the seasoning, adding lots of black pepper (that’s the way we like it) and then serve.

INGREDIENTS

* 3 medium tomatoes
* 2 tablespoons olive oil, or more if needed
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon pepper
* 1 tablespoon dried tarragon
* 5 cloves garlic, minced
* 1/3 cup drained canned cannellini beans
* 1/4 cup canned mushrooms, drained
* 1 teaspoon poultry seasoning
* 1 teaspoon garlic powder
* 2 1/2 cups shredded mozzarella cheese
* 1/2 cup sliced black olives
* 3 (10 inch) flour tortillas

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring a saucepan of water to a boil. Boil tomatoes for about 5 minutes, then remove from the pan, and drop into a bowl of cold water. Peel, and cut in half. Place tomato halves cut side up onto a baking sheet. Drizzle with olive oil, and season with salt, pepper and tarragon to taste. Reserve 1 teaspoon of tarragon for later.
3. Bake for 12 minutes in the preheated oven. Meanwhile, combine the beans and mushrooms in the container of a food processor or blender, and process until smooth. Set aside in a small dish.
4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic, and cook stirring until fragrant. Add the bean and mushroom paste, and stir to blend. When the tomatoes are done, place them into the food processor, and process for about 10 seconds. The tomatoes should not become a paste, but more of a pulp. Stir the tomatoes into the skillet a little bit at a time, and season with poultry seasoning and the remaining teaspoon of tarragon. Heat through.
5. Place tortillas into the oven, and cook for about 1 minute, or until slightly hardened. Remove from the oven, and place on a baking sheet. Spread some sauce onto the browned side of each tortilla, sprinkle with olive slices, and cover generously with shredded mozzarella cheese.
6. Bake for 3 to 5 minutes in the preheated oven, or until cheese is melted and the edges are lightly browned. Cool for a few minutes, then cut into quarters and serve.

INGREDIENTS:

8       ounces   campanelle pasta or  fusilli (dried shaped pasta )
2     tablespoons olive oil (or more)
1-2     teaspoon minced garlic
8     ounces sliced portabella mushrooms
1     bunch broccoli rabe or chard leaves or spinach
2     tablespoons balsamic vinegar
4     ounces gorgonzola, crumbled (or to taste)
1 3/4     cups artichoke hearts
crushed red pepper flakes (optional)

DIRECTIONS:

1. Bring saucepan of water to a boil over high heat. Add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. Remove from heat and drain, rinsing pasta under cold water.
2. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. When hot, sauté garlic and portobello mushroom slices for 2 to 3 minutes. Turn slices over and continue cooking until softened. Add more oil, as needed.
3. Slice trimmed greens crosswise into 1-inch-wide pieces. Add half bunch to skillet. When it cooks down, add remaining greens and balsamic vinegar, stirring often.
4. Add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. Remove from heat, season with crushed red pepper to taste, if desired, and serve.

INGREDIENTS:
32         wonton wrappers
1     leek, finely sliced
300     g mushrooms, finely sliced
1     pinch salt
2     fresh garlic cloves, minced
50     g butter
300     ml thickened cream
1/4     cup white wine
1     egg
100     g polenta or cornmeal
2-3     sprigs fresh parsley, as garnish

DIRECTIONS:

1. Melt the butter in a hot pan and sauté the leek, mushrooms and garlic with a pinch of salt and pepper until the leek and mushrooms start to break down.
2. Deglaze the pan with the wine. That is, add the wine to the pan and stir to lift all the grease and sediment from the bottom of the pan. Continue cooking until the mixture is almost dry again.
3. Add the cream. Stir to combine then allow the mixture to cook on a gentle heat until the cream is reduced by a third [about five minutes].
4. Put the mix into bowl and allow it to cool to room temperature. (If you put hot mix into the wanton wrappers, they will start to cook and go “gluggy”.).
5. Beat the egg to make an egg wash. Dust a bench or board with polenta and lay out 16 wanton wrappers.
6. Brush the wanton wrappers all over with egg wash. Put a teaspoon of mix in the middle of each wrapper. Use another wanton wrapper to make a lid for the ravioli and press down around the filling so that as little air as possible is left in the parcel. Use a small glass or something similar, with a circumference slightly greater than the lump of mixture, as a sealer. Place the sealer on the top skin around the lump and press down hard on the skins to seal them together. Place a pastry cutter with a slightly greater circumference than the sealer over the parcel and push down hard. Remove the excess wanton skin. If you don’t have any other tools suitable for the job, seal the parcels by pressing with the flat part of the tines of a fork, and cut off the excess with a knife.
7. Add a pinch of salt to a large pot of rapidly boiling water. (Use at least 3 litres of water.) Cook four to eight ravioli at a time, depending on the size of your pot, but don’t overload the pot or they will stick together. Give them a gentle poke with a wooden spoon if necessary to separate them. Be careful they do not fall to pieces. They are cooked when they float.
8. Heat half of the remaining filling in a pan. Add eight of the ravioli and gently coat with the filling, which has now become a sauce. Repeat for the second dish.
9. Garnish with a little parsley.

INGREDIENTS

* 1 (10 ounce) can refrigerated pizza crust dough
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 2 portobello mushrooms, thinly sliced
* 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
* 4 ounces goat cheese, crumbled
* 3 tablespoons balsamic vinegar

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan.
2. Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
3. Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.