| Finding tasty new vegetarian recipes is certainly | | | | Spinach Omelet |
| no easy task. Whether you adhere to a strict | | | | 2 eggs |
| vegetarian diet, are testing the waters, or simply | | | | 1/8 tsp ground nutmeg |
| fancy a meal without meat, it can be quite a | | | | 1/4 tsp onion powder |
| challenge to find a vegetarian-friendly dish that is | | | | 1 cup chopped spinach leaves |
| bursting with flavor. Yet, I have four recipes here | | | | 1 1/2 tbsp grated parmesan cheese |
| for you that are heavy in the taste department | | | | Salt and pepper (to taste) |
| and are sure to leave your tummy happy! | | | | 1. In a small bowl, whisk the eggs, then add the |
| Vegetarian Spaghetti | | | | spinach and parmesan. Add nutmeg, onion |
| 1 lb spaghetti noodles | | | | powder, salt, and pepper. Mix well. |
| 2 (8 oz) cans tomato puree sauce | | | | 2. Coat a small frying pan with cooking spray or |
| 1 cup broccoli florets | | | | olive oil and bring to medium heat. Pour the egg |
| 1 can corn (drained) | | | | mixture in and allow it to cook for about 3 |
| 1 cup sliced carrots | | | | minutes. By this time, it should have started to |
| 1 cup sliced mushrooms | | | | set up. Turn over and allow the other side to |
| 1. Cook the noodles as usual by boiling a large pot | | | | cook for another 3 minutes. Reduce to a low heat |
| of lightly salted water. Add the noodles and let | | | | and cook until done. |
| them cook until translucent and soft. Drain well. | | | | Black Beans and Rice |
| 2. In a saucepan, mix together the broccoli, | | | | 1 cup instant rice (white, preferably) |
| mushrooms, corn, carrots, and tomato puree | | | | 1 tbsp vegetable oil |
| sauce. Set to a medium heat and cook for about | | | | 1 can stewed tomatoes |
| 15 - 20 minutes, stirring occasionally. | | | | 1 can black beans (do not drain) |
| 3. To serve, scoop noodles onto a plate and top | | | | 1/2 tsp garlic powder |
| with a generous serving of sauce. | | | | 1/2 tsp oregano |
| Mediterranean Salad with Chickpeaschickpeas | | | | 1. Sauté onion with oil in a large sauce pan. |
| drained and rinsed | | | | Don't let the onion brown. Throw in the beans, |
| 1 (15 oz) can garbanzo beans | | | | tomatoes, garlic powder, and oregano. Bring to a |
| 1 roma (plum) tomato, seeded and diced | | | | boil. Stir in the rice and allow to boil again. Reduce |
| 2 tbsp olive oil | | | | heat to a low setting, cover, and allow to simmer. |
| 1 lemon, juiced | | | | 2. After about 5 minutes, remove the pan from |
| 1 small clove garlic, minced | | | | the heat and let it sit for about 5 minutes. Serve |
| 1/2 medium green bell pepper, diced | | | | and enjoy! |
| 1 small onion, finely chopped | | | | I hope you give these recipes a try and enjoy |
| 1 tbsp chopped fresh parsley | | | | them enough to make over and over again-I |
| 1. Mix together all ingredients in a bowl. Cover with | | | | know I do! Thanks for reading! |
| lid or plastic wrap and chill until time to serve. | | | | |