More impressive vegetarian recipes

Today I made a recipe for a friend and I honestly didn't know what to expect as not only it is a vegetarian/vegan recipe but it has an ingredient that I have not played with much, bulgur wheat. The recipe is Vegetarian Cabbage Rolls, and the result? A delicious tasty meal that I will for sure repeat and recommend. 

Ingredients:

• 1 1/2 cups chopped fresh mushroom
• 1 cup diced zucchini
• 3/4 cup chopped green pepper
• 3/4 cup chopped sweet red pepper
• 3/4 cup vegetable broth
• 1/2 cup bulgur
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoran
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 large head cabbage
• 6 tablespoon shredded Parmesan cheese
• 2 teaspoon lemon juice
• 1 can (8 oz.) tomato sauce
• 1/8 teaspoon hot pepper sauce

Directions:

In a large saucepan combine all first 10 ingredients and bring to a boil over medium heat. Reduce heat, cover and simmer for 5 minutes; remove from heat and let it stand.

Meanwhile, cook cabbage on boiling water until leaves start falling off the head. Set aside 8 nice large leaves (put aside the rest for other use). 

Cut out the thick vein from each leaf making a V-shape, then overlap cut ends before filling. 

When cooled down stir 4 tablespoons of Parmesan cheese as well as lemon juice into filling mix. Place about 1/3 of a cup on each cabbage leaf and fold in sides; starting at an unfolded edge roll to completely enclose filling.

On a container, combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2 qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top and  and cover with aluminum foil.

Put in the oven at 400 C for 15 minutes or until heated throughout . Sprinkle with remaining Parmesan cheese and serve.

The wonderful thing about this recipe is that is is very filling, 2 of these babies are only 142 calories! INSANE! you can eat the whole tray for less that 600 calories (fat kid talking).

I was really impressed not only about the taste but the texture of this dish, I dare you to try it and let me know what you think =)

Until next post!

CM

Being home has it's perks

I am back from Chicago and even thought I have tons of things in my To Do list it feels good to be back into my routine. Besides the ridiculous amount of clothes that I have to fold I do have one of my favorite house chores on my list, which is to cook for the week.

Yesterday in an effort to get back into my vegetarian routine (because I did cheat in Chicago) I cooked the most amazing and healthy version of the Cuban rice and beans recipe. It was quick and easy and most importantly DELICIOUS!

Try it out because you will fall in love with this tasty side dish, once you do it once you will be hooked!

Ingredients:

• 1 cup of chopped onion
• 1/2 cup chopped green pepper
• 1/2 teaspoon of ground cumin
• 1/8 teaspoon of ground coriander
• 1/8 teaspoon ground red pepper
• 1 (15 oz.) can of black beans rinsed and drained (low sodium)
• 1 cup cooked long-grained brown rice (no salt)
• 3/4 cup chopped tomato
• 1 tablespoon red wine vinegar

Preparation:

I personally like my vegetables chopped extremely small and I think this dish calls for that, but it's up to you to decide how you like it best. Coat a non-stick skillet cooking spray and place on medium heat until hot. Add onion and green peppers and  sauté   until onion is clear and peppers are crisp-tender. 

Add cumin, coriander and red pepper until evenly mixed and  sauté   for another 3 min. Now add beans, rice and remaining ingredients steering until is all heated. This recipe usually is a bit dry, which I personally like but if you would like the rice a bit more moist its up to you.

This recipe serves about 6 people and half a cup has only about 110 calories, is that awesome or what? I love tasty filling recipes like this. Notice there is no salt added, using spices is a great substitute and they all have excellent health benefits!

Now get your tushy in the kitchen and try this out, I promise it will be fast and delicious!

Enjoy...

CM