Healthy Vegetarian Recipes

Quick Vegetable and Chick Pea Side Dish

Very quick healthy vegetarian recipes

Ingredients:

500g packet frozen country harvest vegetables

1 teaspoon olive oil

1 teaspoon curry powder

125g chick peas, drained

Method:

1. Cook frozen vegetables following packet directions. Drain.

2. Add oil to saucepan. Add curry powder and cook vegetables to saucepan and stir in drained chick peas.

3. Toss together and enjoy!!

This recipe was derived from Simply New Winter 06 magazine. For more ideas visit Simply News

Minestrone Soup

1. 1 onion, chopped

2. 1 leak, sliced

3. 1 stick of celery, sliced

4. 2 carrots, diced

5. 3 cloves of garlic, crushed

6. 2 ½ cups of chicken stock

7. 50 g of frozen peas

8. 50 g of pasta

9. 1 tea spoon sugar

10. 1 table spoon of chopped fresh parsley

11. 1 table spoon of chopped fresh basil

12. Large pinch of saffron strands

13. Salt and pepper to taste

Methods:

1. Soak the saffron strands in 1 tablespoon of boiling water for 10 min to release the flavour.

2. Chop the onion, leek, celery, carrots and garlic and place in a large pan. Add the chicken stock, bring to the boil, cover and simmer for about 10 min.

3. Add the canned tomatoes, the saffron with its liquid and the frozen peas. Bring back to the boil and ass the soup pasta. Simmer for 10 min until the pasta is cooked.

4. Season with sugar, salt and pepper to taste. Stir in the chopped herbs just before serving.

5. Enjoy!!!

Lentil Lasagne

Ingredients:

1 tablespoon olive oil 1 onion, finely chopped 1 carrot, grated 1 stick celery, diced 1 small zuccihi, chopped 8 button mushrooms 400 can brown lentils, undrained 700g jar Leggo's sugo di pomodoro- italian herbs with basil

White Sauce:

50 g polyunsaturated margarine 3 tablespoons plain flour 1 cup grated reduced fat tasty cheese

Method:

1. Heat oil in a large saucepan, add onion and cook for 1-2 minutes. Stirring continually. Add carrot, celery, zucchini and mushrooms and cook for 2 minutes until tender.

2. Add undrained brown lentils and pour in Leggos Sugo di Pomodoro stirring well. Cover and simmer for 5 minutes, stirring occasionally.

3. Meanwhile make white sauce: melt margarine in a medium saucepan, add flour and cook for 1 minute and remove form heat. Gradually whisk in milk, return to heat and bring to the boil stirring continually until sauce thickens. Stir in half a cup of the cheese.

4. To assemble lasagne, spread a little lentil sauce over the base of a 20 cm x 30cm ovenproof dish. Cover with a layer of lasagne sheets.

5. Layer a third of the lentil sauce and a third of the cheese sauce onto lasagne sheets. Top with another layer of lasagne sheets. Top with another layer of lasagne sheets.

6. Repeat step 5 twice finishing with lentil sauce and cheese sauce. Sprinkle with remaining cheese. Bake in a preheated oven at 180C for 25-30 minutes.

More healthy vegetarian recipes coming soon

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