Healthy Vegetarian Recipes

Here are some great healthy dinner recipes that are suitable for vegetarians:

Mixed vegetable chow mein

1. Place 5 chinese dried mushrooms in a heatproof bowl, cover with boiling water, stand for 20
minutes. Drain the mushrooms, discard stems, chop caps finely.
2. Rinse a 350g pack noodles under cold water; drain. Combine noodles with 1 tsp sesame oil in
bowl. Heat wok or large pan, coat with cooking oil spray, add noodles, stir-fry 2 minutes or until
heated through, remove.
3. Heat same wok or large pan, coat with cooking oil spray, add 3 cloves crushed garlic, 1 tbsp grated
fresh ginger, 1 small fresh red chilli, chopped finely, mushrooms (prepared earlier), 1 medium carrot
sliced and 2 sticks celery (sliced). Stir fry until carrot is just tender. Add 125g snow peas (sugar snap),
1 small chinese cabbage (shredded) and 425g baby corn (sliced), stir fry until cabbage is just wilted.
Add 2 teaspoons of cornflour mixed with 60ml water, 250ml vegetable stock, 2 tsps soy sauce and 1
tbsp hoi sin sauce. Stir over heat until sauce boils and thickens slightly. Add the prepared noodles
and 6 green onions (sliced), stir until heated through.

Spinach and Ricotta crepes

1. Place 250g spinach in medium pan, stir over until wilted. Add 250g ricotta cheese and 1/4 tsp
ground nutmeg, mix well.
2. Sift 75g plain flour into bowl, gradually whisk in 2 beaten eggs, 1 tbsp vegetable oil and 180ml milk,
whisk until smooth. Cover; stand 30 minutes.
3. Pour 2 to 3 tbsp of batter into heated, greased, heavy-based crepe pan. Cook until lightly browned
underneath; turn, brown other side. Repeat with remaining batter.
4. Spoon prepared filling onto half of each crepe, fold into triangles and place in a shallow heatproof
dish. Bake, covered, in moderate oven about 15 minutes or until heated through. Top with a pasta
sauce.

Roasted Chilli Vegetable with garlic sauce

1. Combine 6 unpeeled garlic cloves and the following vegetables with 2 teaspoons olive oil, 1 1/2
tbsp hot chilli sauce and 2 teaspoons black pepper in a large bowl; mix well. 12 tiny new potatoes,
halved; 1 medium red capiscum, quartered; 1 medium yellow capiscum, quartered; 1 medium green
capiscum, quartered; 6 small onions, quartered; 3 small zucchini, chopped (aubergines); 8 small
yellow squash, halved. Spread the vegetable mix into non-stick baking dishes.
2. Bale uncovered, in moderate oven for 40 minutes or until vegetables are tender, stirring twice
during cooking.
3. Whilst the vegetables are cooking, blend/process 2 cloves chopped garlic, 125ml sour cream, 1
tbsp milk, basil leaves, 2 tsps hot english mustard and 1 tbsp hot water. Spread the mix over the
roasted vegetables.