I'm having some concern as to whether or not you're all eating your protein...mostly because I'm not. Aack! I'm getting better every day, but it's been a hard switch from a chicken breast to loads of beans, quinoa, hummus, etc. Before all of those things were just a fun side dish, now they're the main dish.
So, more recipes from fellow vegetarian Keri:
Black Bean & Mozzarella Bowl
Mixing mozzarella with panroasted core, black beans, and avocado creates a rich Mexican-inspired feast.
1/4 c smoked tomato vinaigrette
1 can black beans, rinsed and drained
1 tsp cumin (I LOVE CUMIN)
2 c fresh corn kernels (two ears)
2 oz smoked mozzarella, diced
1 pint cherry tomatoes, quartered
3/4 c coarsely chopped avocado
1/2 c finely chopped red onion
1/4 c chopped fresh cilantro
1. In a large bowl, combine vinaigrette, beans, cumin, salt and pepper to taste; set aside
2. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionially, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mix and toss together
3. Chill until ready to serve. Divide evenly into 4 salad bowls
4 servings, 324 calories ea., 9 g fat, 11 g fiber, 13 g protein.
This one has Quinoa!!
1 c dry quinoa
1 1/4 c water
3 Tbs. extra virgin olive oil
1 1/4 tsp curry seasoning (such as Spice Islands)
3/4 tsp salt
10 oz shredded carrot (I use a cheese grater...about 1 med carrot)
1 c canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 c thinly sliced scallions
1/4 c sliced almonds, toasted
1/4 c dried currents or golden raisins
3/8 tsp pepper
1. Zest or finely grate one lime to produce 1 1/2 tsp. zest, then jice both limes
2. In a saucepan, combine 3 Tbs. lime juice, quinoa, water, 1 Tbs. olive oil, curry seasoning, and 1/2 tsp. salt. Bring to a boil; reduce heat, cover, and simmer for 15-20 mins or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
3. Add carrots, chickpeas, scallions, almonds, and currants. Toss
4. In a small bowl, combine remaining 3 Tbs. lime juice, zest, remaining 2 Tbs oil, 1/4 tsp salt, and 3/8 tsp pepper; wisk until well blended. Pour over quinoa mix and toss.
4 servings, 431 calories, 14 g fat, 10 g fiber, 17 g protein.
2 teaspoons vegetable oil
1 cup quartered, sliced onion
1 cup red, green or yellow bell pepper strips
1 (15-ounce) can black, pinto or kidney beans, drained
1/2 cup frozen whole kernel corn
1 (1.25-ounce) package fajitas seasoning
1/3 cup water
1/4 cup chopped fresh cilantro
6 (6-inch) fajita-size flour tortillas, warmed
Heat vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
Stir in beans, corn, fajita seasoning mix and water; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens. Remove from heat; stir in cilantro.
Spoon 1/2 cup fajita mixture onto each tortilla; fold in half.
I used pita pockets to fill mine, I toasted them first for just a minute. Really good! I am really enjoying this new meatless thing, I don't fill so heavy after eating.