Can someone give me a healthy vegetarian recipe and method.?

If u can tell me why it is healthy and whet it contains plzCan someone give me a healthy vegetarian recipe and method.?
The link below will give you lots of recipes which are delicious.Can someone give me a healthy vegetarian recipe and method.?
Go to vegearian society UK and look at the recipes there. It lists a lot of healthy recipes.





Here are two. Barley and miso are very healthy so this barley broth is very good for you.





Lentils are high in fibre and filling. They are very good for you.





Barley broth


Ingredients





30ml/2tbsp olive oil


1 onion, chopped


1 clove garlic, crushed


1 bay leaf


50g/2oz mushrooms, quartered


1tsp thyme


1tsp basil


30ml/2tbsp tamari


1 potato diced


2 carrots, sliced


陆swede, diced


50g/2oz pearl barley (soaked in water for 1 hour)


1.35L/2录pt vegetable stock


salt %26amp; freshly ground black pepper





Method





1. Heat the oil, add the onion and saut茅 gentle, add the garlic and the bay leaf, and continue cooking for 3 minutes.





2. Add the mushrooms, thyme, basil and tamari and cook gently for a further 3 minutes.


Add the remaining vegetables, barley and stock.


Cover and simmer for about 30-40 minutes.


Season and serve with hunks of crusty wholemeal bread.





Lentil Soup with Garlic Bread





Serves 8





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Ingredients





2tbsp oil


1 large onion, chopped


3 garlic cloves, finely grated or pureed


1 leek, finely chopped


3 large carrots, diced


3 celery stalks, finely chopped


1tsp paprika


1tsp died mixed herbs


1tsp Gramma's Mild Pepper Sauce


2tsp wine vinegar


3oz red lentils, rinsed


1 x 4oz can tomatoes


2pts vegetable stock





Method





1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).





2. Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally.





3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and stock. Stir well.





4. Bring to the boil, then reduce heat and simmer for 40-50 minutes, stirring occasionally.





5. Remove from heat, leave to cool slightly, then liquidise in a food processor or blender, or pass through a large sieve.





6. Pour back into pan and reheat. Serve with hot toasted garlic bread.





Asparagus with Garlic


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SERVES 4





When asparagus is in season, make the most of it and try this unusual way of serving it, with garlic-flavoured oil, lemon juice and freshly grated vegetarian parmesan.





Ingredients





2-3 cloves garlic, crushed


4tbsp/60ml olive oil


2lb/1kg asparagus


4-6tbsp /60-90ml finely grated vegetarian parmesan cheese


2tsp/10ml fresh lemon juice





Method





1. Mix crushed garlic to taste with the oil and set aside.





2. Stand the asparagus spears upright in a tall pan of boiling water (the tips should not be submerged), cover and cook for 8-10 minutes or until tender.


Lift the asparagus carefully into a colander to drain.





3. Arrange the asparagus on warm plates and spoon the garlic oil over the tips.





4. Sprinkle with vegetarian parmesan and lemon juice, and serve immediately with warm crusty bread to mop up all the juices.
Won't be something I would be interested in but if you want to give it a try here are some websites and recipes. My niece has been a vegetarian for 8 years - she is happy with her life style.
Warmed quinoa, feta and butternut squash salad (ingredients and method to follow)





I based this recipe on a warmed salad I had when on holiday in New Zealand, at a small wholefood cafe in Wanaka. The beauty of it is that you can add as many other ingredients as you like to vary the taste or texture or to provide particular nutrients, but here is the version that I like to make:





ingredients:


1/3 of a butternut squash - chopped into 1cm square cubes


8 - 10 small cubes of feta cheese (the ready-cubed versions by Appetina are perfect for this. I love the ones in the small pack with garlic flavour!)


1 cup of quinoa


1 small onion - chopped


1 stick of brocolli, broken into small florets


1 avocado - chopped


1/2 packet of salad leaves, torn (I like to use baby leaf including rocket as it has the most interesting and the flavour complements the other ingredients)


1/4 cucumber - chopped


A sprinkling of sunflower seeds, pumpkin seeds, sesame seeds and toasted pine nuts


A little olive oil for frying


Pinch of salt and black pepper


Balsamic vinegar for serving (optional).





method:


Cook butternut squash by boiling until softened (usually takes 6 - 10 mins. Can also be microwaved in a bowl for 5 - 6 mins)





Wash quinoa in a sieve then put in a small pan, cover with water. Season with pinch of salt and pepper. Bring to boil and simmer for 10-15 mins or until you can see the husks separating from the rest of the grain. This can also be done in a bowl in the microwave if desired. Make sure it doesn't boil dry, and add a little water if it looks like this will happen. The idea is for the quinoa to absorb the water like rice.





Steam brocolli - or microwave! - until softened but so that it still has some bite.





Fry onion in a little olive oil until soft (takes 2 - 3 mins).





Add cooked squash to the onion and fry until browned slightly.





Prepare salad leaves in a bowl, add chopped cucumber and avocado.





Mix in the onion and squash mixture.





Finally add the seeds mixture and toss ingredients together.





Serve on its own, perhaps with a dash of balsamic vinegar, or also with a jacket potato if you are very hungry (also healthy as it provides fibre and more carbohydrate).





This version is a healthy meal for vegetarians because:





- It contains 'superfoods' such as quinoa, brocolli, seeds and avocado


- Quinoa is an excellent source of protein AND carbohydrates


- Feta cheese is also a good source of protein, plus is a dairy product so contains calcium


- The seeds contain omega oils which are very good for joints and brain health and are most famously found in fish products, so these are great vegetarian options


- It is a 'rainbow' recipe: it is recommended that you eat a variety of coloured foods, and this one has a white (onion), yellow (squash) and green (brocolli). Could add cherry tomatoes to get full spectrum but I think they clash flavour wise.


- It is low in fat





The recipe might sound a bit fussy to make, but it is really easy! Quinoa is easily found in supermarkets now as well as places like Holland and Barret (in the UK anyway). It is still a largely overlooked vegetarian ingredient but is perfect because of its healthy properties.





I hope you enjoy it :)
No
I use a lot of vegetarian dishes in my diet. They make control of diabetes much easier.





Some years ago, when exploring this aspect of diet, I consulted a friend, who was, at that time, the vegetarian chef for a major Hospital Trust. I was most surprised to be informed that a large proportion of vegetarian meals are, contrary to public belief, very fattening!





............ so much for the claims of the Vegans!
i make a gorgeous one





you will need:





2 wraps


cheese


Leeks


Carrots


Onion





Chop all veg fine and cook in pan till soft, then put in wrap (flat) with as much grated cheese as desired then put other wrap on top then warm in a frying pan, and then carefully turn it over until both sides are lightly brown. (turning over should be quite easy as the cheese will have melted together to form a bond)





sorry if this doesnt work out, its easier to do than say





Good luck =]