Quick and easy vegetarian recipes

Date:   6/17/2006 6:58:23 PM ( 18 y ago)

Avocado Pita Pizza

Ingredients (use vegan versions):

pita pockets
2 large avocados
1 tablespoon lemon juice
1 tablespoon fresh dill (dried is OK)
Celtic sea salt to taste
fresh ground pepper
spinach
tomato
Braggs Liquid Aminos soy sauce

Directions:

Preheat oven (I use toaster oven) to 350. Mash avocado with lemon juice, dill, salt and pepper. Spread about two generous tablespoons of the mix onto a pita. Sprinkle Braggs onto the spinach. Put a layer of the spinach on top of the avocado, top with diced tomatoes. Put in oven for 10-15 minutes.

Serves: It depends how hungry you are!

Preparation time: 15 minutes


Yummy Salad with lots of Chickpeas

Ingredients (use vegan versions):

1 can cooked chick peas, drained and rinsed
several large handfuls spinach, washed
several more large handfuls of whatever lettuce variety you prefer, washed and torn by
hand, a variety is nice, even just romaine and iceburg
1/4 cup seeded and sliced red (and/or green, orange) bell pepper
1/4 cup smashed walnuts
1/8 cup red (purple) onion, very thinly sliced
1/2 cucumber, very thinly sliced
3 carrots, washed, peeled and chopped
1/2 cup broccoli florets--I like to take a small head of broccoli and break it up into
very small stalks, smaller is better for salads
2 medium tomatoes, very thinly sliced
Optional: golden raisins are very yummy in salads, as are grapes and small pieces of apple
whatever salad dressing you prefer, I enjoy Annie's Naturals Roasted Red Pepper
Vinaigrette

Directions:

Toss the ingredients together, douse with salad dressing, and serve.

If you are planning on serving this later, or keeping it around for several days, I like to store the ingredients separately, everything seems to taste better when you mix it up all at once.

Organic is so much better when it comes to raw veggies, well, all veggies, it's especially noticeable with tomatoes, so if you can afford it, go organic.

These are the estimated proportions that I use--change it up based on what your preferences are.

Serves: 4-6

Preparation time: 20 minutes


Avocado Grapefruit Salad

Ingredients (use vegan versions):

1/2 avocado
1 tomato
1 small or 1/2 medium sized grapefruit
1 small or 1/2 medium sized apple
6 inches or 8 cm of cucumber
juice of 1 lemon
2 teaspoon of your favorite soy sauce
black pepper

Directions:

Peel and cut avocado into 1/2 inch pieces.

Peel grapefruit and use only the flesh without the thin white skin in between the fleshy parts and cut or tear into pieces.

Wash, peel (if wanted) and cut apple, tomato and cucumber into pieces. Cucumber should be cut into as small pieces as possible (tastes a lot better that way).

Mix all the fruit and vegetables together, add lemon juice, soy sauce and black pepper.

Grab a slice or two of whole grain bread and enjoy.

Serves: 2

Preparation time: 15 min


Strawberry Avocado Parfait

Ingredients (use vegan versions):

2 avocados, seeded, peeled and cubed
6 large fresh or thawed frozen strawberries
1/2 cup strawberry flavoured yogurt
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
Shredded coconut, optional

Directions:

Place strawberries in a bowl; lightly mash with fork. Add avocado cubes and gently mix together. Spoon strawberr/avocado mixture into four long-stemmed vegan wine glasses. Combine yogurt, orange juice concentrate and brown vegan sugar in a small bowl. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.





 

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