A six-serving recipe for a white bean spread that blends great northern beans with garlic, rosemary, sage and lemon juice, then stirs in soaked sun-dried tomatoes. It runs 74 calories a serving and keeps three days refrigerated.
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Vegetarian Recipes
Vegetarian recipes, from breakfasts to desserts.
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Vegetarian Recipes
Vegetarian recipes: Barbecued Eggplant Steaks
Salted, rinsed eggplant slices brushed with vegan barbecue sauce and baked until fork-tender, from Neal Barnard's Breaking the Food Seduction. It makes four servings at 98 calories and 3.6 grams of fiber each.
Vegetarian Recipes
Healthy Vegetarian Recipes: Garbanzo Burgers
Chickpeas, bulgur or brown rice, curry powder and finely chopped vegetables make six patties, cooked in a skillet coated with vegetable oil spray rather than fried, which cuts the fat. Leftovers keep covered in the refrigerator.
Vegetarian Recipes
Healthy Recipes: Buckwheat Pasta with Seitan
Soba noodles get topped with seitan, yellow and red bell peppers, mushrooms and onion in a broth sauce thickened with flour. Buckwheat supplies rutin, a plant pigment that may help fight some forms of cancer, and soba carries about twice the protein of rice. Makes six servings.
Vegetarian Recipes
Food for Life Recipe of the Week: Lemon Crème
Blend reduced-fat silken tofu with maple syrup or agave nectar, lemon juice and grated lemon peel, then chill. Makes four servings of about 105 calories, served as pudding or spooned over fruit, cake or pie.
Vegetarian Recipes
Healthy Recipes: Mother’s Day Brunch Menu
Banana French toast soaks whole-wheat bread in blended banana, soymilk, maple syrup and cinnamon; a berry mousse blends silken tofu with frozen berries and sugar. Both recipes come from books by Neal Barnard, M.D.
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