Easy Healthy Vegetarian Recipes
Unlike water, we loved our fruits and veggies. It wasn’t something I went out of my way to make sure we had. It didn’t really phase us. But as our weight loss journey started to take off. I threw myself into learning about good healthy nutrition. We aren’t vegetarian or vegan, but most of our favourite dishes are vegetarian. So I’m going to share with you some of your favourite recipes.
Fresh is best
I recommend that you choose fruit and vegetables when they are at their best, which is when they are in season. Combining different textures and flavours will create harmony and will make all the difference
When Fruits and vegetables are in season, They will have the most flavour and they will be easiest to get hold of.
Our favourite Vegetarian Salads
Tomato, Spinach & Raspberry (Serves 2-4)
- 1 tablespoon raspberry vinegar
- 1&1/2 tablespoon hazelnut oil
- 1&1/2 tablespoon olive oil
- Salt and Pepper
- 300g (11oz) assorted tomatoes, diced
- 60g (2 oz) baby spinach leaves
Combine the vinegar, oils with salt and pepper, Arrange the tomatoes and spinach in a dish. Pour over enough dressing to coat the ingredients.
Kale, Tomatoes & Chickpeas (Serves 2-4)
- 4 generous handfuls of young kale leaves
- 30 cherry tomatoes, halved
- 200g (7oz) cooked or canned chickpeas, rinsed and drained
- 3 tablespoons of tahini
- 2 tablespoons of lemon juice, or more if you like
- 1/2 garlic clove, peeled and crushed
- salt and pepper
Combine tahini, most of the lemon juice, garlic and season with salt and pepper. Add 50ml cold water and whisk. Place the kale, tomatoes and chickpeas in a bowl, then pour over enough dressing to coat them. Season with salt and pepper and remainder of lemon juice and set aside. Allow to sit for at least 15 minutes before serving. This allows the flavours to mingle.
Watermelon & Fennel
- 800g watermelon, cut into chunks
- 100g fennel bulb, finely sliced
- 90ml lime juice
- 2 green jalapeno peppers, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 handful of mint, snipped (plus a few leaves for garnish)
- salt and pepper
Place the watermelon chunks and fennel in a large bowl. Combine the other ingredients to make a dressing, then pour over enough to coat the watermelon and fennel. You can place this salad in the fridge before serving. Sprinkle with mint leaves and season with salt and pepper.
8 Easy steps to create the perfect Salad
- Choose top-quality vegetables: Use Lettuce or other leafy vegetables and/or one or two key vegetables as a base.
- Add starchy food: Give this base body with the addition of couscous, quinoa, bulgur wheat, barley or rye.
- Add colour: Add fruit and vegetables such as diced red, yellow or green pepper, sweetcorn, tomatoes of various colours, grapes, pomegranate seeds or blueberries.
- Add a few hidden treasures: It’s always nice to come across delicious surprises in a salad, so why not add some pieces of dried fruit or roasted hazelnuts?
- Make the dressing: Fibre riched vegetables like kale need thicker dressings, while a vinaigrette is more suitable for delicate salads. Liven up your vinaigrette by adding herbs, chilli, capers, anchovies, olives, spices, crushed garlic or flavoured oils and vinegars.
- Toss the salad: Add the dressing little by little, tossing it with the salad. Pour on enough dressing to coat the ingredients without drenching them.
- Texture: The best salads have a bit of crunch, so add croutons, broken tortilla chips, crisps, savoury biscuits or toasted cereals or nuts.
- A touch of glamour: Spruce up your salad with grated mullet roe or attractive young shoots and flowers.
Adding a small amount of protein is completely optional. Meat, poultry, fish, eggs, tofu and good quality fats like olive oil, avocado, nuts and seeds. You can also sprinkle a little cheese onto your salad, but only after the dressing so that it doesn’t disintegrate.
Sweet Potato Casserole
2 onions, each cut into 6 wedges
3 carrots, cut into chunks
3 celery stalks, cut into chunks
400g sweet potato (kumara) or swede, cut into chunks
1 litre hot vegetable stock, preferably homemade
2 garlic cloves, finely chopped
3 leeks, thickly sliced
2/3 cup (130g) pearl barley
2 teaspoons dried sage
salt and pepper
coarsely chopped fresh parsley to garnish
Preparation:15min › Cook:1hour › Ready in:1hour15min
Preheat the oven to 180 degrees C.
Put the onions, carrots, celery and sweet potato in a large flameproof casserole dish. Pour in the stock and bring to the boil.
Add the garlic, leeks, pearl barley, sage and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft and the barley is tender.
Sprinkle with the parsley and serve. Thick slices of bread are an excellent accompaniment (completely optional of course)
When our healthy living journey began, we found we were so overwhelmed. So instead of attempting to conquer our health goals all at once, we made small changes. Making small changes today can lead to great health benefits down the road.
It’s certainly paying off.
If you have any questions or would like to see more of our favourite recipes. Leave a comment below.