These vegetarian recipes are well balenced meals that are low in calories and fat but high in nutrition.
4 large potatoes, 1 onion, 4 cups fresh green beans, 1-28oz. can of pureed tomatoes, 2 cloves of garlic, 2 tsp. italian herb seasoning. Cut potatoes into large chunks, add onion and green beans into a large casserole dish, mix tomatoes with seasoning and pour over vegetables. Cover and bake at 380 degrees for 80 to 90 minutes.
1/2- 1 onion, 1 tbs. olive oil, 1 potato (diced), 2 cups water, 2 ibs. fresh asparagus (sliced), 4 stalks of celery with leaves (chopped), salt and pepper to taste. Saute onions in the oil, add potato and water, simmer 15 to 20 minutes, add other ingredients, and cook until the vegetables are tender. Puree in a blender and milk to thin if desired.
1 cup lentils, 3 cups water, 1 onion (chopped), 1 clove garlic, a stalk celery
(chopped), 1 carrot (grated or finely chopped), 1/2 cup bulgur wheat, 1 tsp. each of mustard & chili powder. 2 Tbs. Tomato sauce. Bring lentils to a boil, add vegetables and simmer for 30 minutes, Add other ingredients and cook for 15 minutes. Cool shape into patties and brown on a griddle.
Stuffed Bell Peppers
1 cup rice, uncooked, 1 small onion, 1 stalk celery, 4 green bell peppers, 4 ounce can tomato sauce, 1 tsp garlic powder, 1 tsp onion powder. 1/2 cup to 1 cup spaghetti sauce. Cook rice as recommended on box, saute onion and celery in 1 tbls. butter or margarine, par-boil green bell peppers for 5 or 10 minutes until fork tender but not mushy or fall apart stage. Mix rice, onion, celery, tomato sauce, garlic powder and onion powder. Drain bell peppers, and stuff with rice mixture. In a baking pan or glass baking pan pour spaghetti sauce to cover bottom of pan, add green peppers, sprinkle with shredded mozzarella cheese. Bake in 350 to 375 degree oven for 30 to 45 minutes.