People always say "I love meat to much. I could never stop eating meat." I used to say the exact same thing before I realized how delicious fruits and vegtables are and how one I acquired this diet, I didn't miss meat at all. Here are some delicious recipes that don't harm the environment!
1. Toasted Buckwheat Pilaf With Dried Fruit
1/2 cup walnuts
1 tablespoon olive oil
1 red bell pepper, diced
4 cloves garlic, minced
1 cup whole-grain roasted buckwheat groats (kasha)
1/2 cup red lentils
3 cups boiling water
3/4 teaspoon dried rosemary, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
2/3 cup dried apricots, diced
2/3 cup dried figs, diced
1/4 cup chopped parsley
1. Preheat the oven to 350°F. Toast the walnuts for 7 minutes, or until crisp and fragrant. When cool enough to handle, coarsely chop.
2. In a large skillet, heat the oil over medium heat. Add the bell pepper and garlic, and cook for 4 minutes, or until the pepper is tender.
3. Stir in the buckwheat and red lentils, and cook for 3 minutes, or until the buckwheat is well coated.
4. Add the boiling water, rosemary, salt, and black pepper; bring to a boil. Reduce to a simmer; cover and cook for 15 minutes, or until the buckwheat is tender. Stir in the walnuts, apricots, figs, and parsley.
Nutritional
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SERVES 4
Prep Time: 10 minutes
Cook Time: 30 minutes
2. Open-Face Grilled Vegetable Sandwiches
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
4 portobello mushrooms, stems removed
1 small bunch asparagus, trimmed and spears cut in half
1 large red bell pepper, halved and seeded
4 slices Italian bread
3 ounces goat cheese
1. Preheat grill or broiler. In small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Brush mushrooms, asparagus, and bell pepper with oil mixture.
2. Grill or broil vegetables 4 inches from heat, turning over once, until tender, about 10 minutes for asparagus and bell pepper, and about 12 minutes for mushrooms. When cool enough to handle, peel and slice pepper.
3. Turn off grill or broiler. Place bread on grill or broiler rack until warm, about 2 minutes.
4. Spread goat cheese on bread. Place mushrooms on each slice. Top with bell pepper and asparagus. Serve warm.
3. Salad Pizza
1 pound pizza or bread dough, thawed if frozen
2 tablespoons yellow cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1/4 teaspoon salt
12 ounces plum tomatoes, cut into 1/2-inch wedges
1 red onion, halved and thinly sliced
2 cups shredded fat-free mozzarella (8 ounces)
6 cups mixed salad greens, torn into bite-size pieces
1. Preheat oven to 425°F. Roll dough out to 12-inch square on an unfloured work surface. Sprinkle large baking sheet with cornmeal and place dough on top. Sprinkle Parmesan over dough. Bake until Parmesan starts to brown and pizza begins to puff, about 15 minutes.
2. Meanwhile, in large mixing bowl, whisk together vinegar, mustard, brown sugar, and salt. Add tomatoes and onion, and toss to combine. Set aside.
3. Top pizza with mozzarella and return to oven. Bake until cheese has melted and pizza bottom is crisp, about 5 minutes.
4. Add salad greens to tomato mixture and toss to coat. Scatter salad over hot pizza and serve.
SERVES 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
2. Open-Face Grilled Vegetable Sandwiches
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
4 portobello mushrooms, stems removed
1 small bunch asparagus, trimmed and spears cut in half
1 large red bell pepper, halved and seeded
4 slices Italian bread
3 ounces goat cheese
1. Preheat grill or broiler. In small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Brush mushrooms, asparagus, and bell pepper with oil mixture.
2. Grill or broil vegetables 4 inches from heat, turning over once, until tender, about 10 minutes for asparagus and bell pepper, and about 12 minutes for mushrooms. When cool enough to handle, peel and slice pepper.
3. Turn off grill or broiler. Place bread on grill or broiler rack until warm, about 2 minutes.
4. Spread goat cheese on bread. Place mushrooms on each slice. Top with bell pepper and asparagus. Serve warm.
3. Salad Pizza
1 pound pizza or bread dough, thawed if frozen
2 tablespoons yellow cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1/4 teaspoon salt
12 ounces plum tomatoes, cut into 1/2-inch wedges
1 red onion, halved and thinly sliced
2 cups shredded fat-free mozzarella (8 ounces)
6 cups mixed salad greens, torn into bite-size pieces
1. Preheat oven to 425°F. Roll dough out to 12-inch square on an unfloured work surface. Sprinkle large baking sheet with cornmeal and place dough on top. Sprinkle Parmesan over dough. Bake until Parmesan starts to brown and pizza begins to puff, about 15 minutes.
2. Meanwhile, in large mixing bowl, whisk together vinegar, mustard, brown sugar, and salt. Add tomatoes and onion, and toss to combine. Set aside.
3. Top pizza with mozzarella and return to oven. Bake until cheese has melted and pizza bottom is crisp, about 5 minutes.
4. Add salad greens to tomato mixture and toss to coat. Scatter salad over hot pizza and serve.
SERVES 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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