My Mrs is a Veggie and on a Diet. Can anyone help me with some recipies please?

Question

She does eat fish which is a bonus and quorn meat. i would like to make her a healthy veggie meal.

Answer 1

Monday
Breakfast:
Fresh fruit salad w/tofu cream and toasted almonds

Lunch:
Two kinds of cold cuts: Stuffed mushroom bean loaves and tofu pate on a bed of fresh spinach leaves and nuta dipping sauce

Snack:
Crisp sesame seaweed chips


Dinner:
Grilled seitan steak with Shitake mushrooms and asparagus, Teriyaki sauce, and pan-seared mashed potatoes in wasabi

Snack:
Smoked bean curd rolls


Tuesday
Breakfast:
Sweet potato pancakes with grilled tofu sausage and orange-maple syrup

Lunch:
Mesclun salad w/cherry tomatoes and grilled vegi-turkey and honey miso vinaigrette

Snack:
Banana pie with non-dairy yogurt and almonds


Dinner:
Bite-size soy protein with carrots and potatoes cubes simmered in a coconut base curry sauce

Snack:
Marinated tofu pate with cold sliced cucumber


Wednesday
Breakfast:
Garden vegetables with breakfast soy crisps and soy butted

Lunch:
Kale, seaweed, tofu and beet salad with soy vinaigrette

Snack:
Coconut custard w/peach sauce


Dinner:
Sauteed Tempeh with celery,carrots, zucchini and pine nuts

Snack:
Tri-color rolls w/string beans,carrots and soy


Thursday
Breakfast:
Egg Foo Young w/Tropical mango,jicama and snap peas salad

Lunch:
Veggi-sandwich on > 7 Grain Bread = w/soy turkey and avocado with side of Oriental coleslaw

Snack:
Tofu honey pie w/non-fat cream cheese and blueberry topping


Dinner:
Braised soft tofu with mushrooms garden vegis and side of stir-fried brown rice w. pine nuts

Snack:
Cold eggplant with garlic and Tempeh chili


Friday
Breakfast:
Spinach egg quiche w/ Tropical fruit salad

Lunch:
Layers of tofu sheets wrapped in seaweed, lightly baked with a fiery Thai sauce on a bed of Mesclun salad and rice noodles

Snack:
Mango pudding w/fresh kiwi


Dinner:
Julienne dried bean curd, beansprouts, sweet peppers,chives and bamboo shoots sauteed, side of steamed brown rice

Snack:
Soft tofu in black bean sauce with tomatoes and zucchini


Saturday
Breakfast:
Soba noodles and sesame seed nest with soy marinated hard boiled egg

Lunch:
Soy Protein nuggets, grilled vegetables and mango wrap with coleslaw cup

Snack:
Pear pie with coconut and blueberry sauce


Dinner:
Steamed tofu, black mushrooms and collard greens with ginger

Snack:
Marinated seaweed and Tempeh


Sunday
Breakfast:
Coconut custard (Haupia) with fresh fruit

Lunch:
Soy burger with whole wheat bun and cold sliced cucumber

Snack:
Edamame (Soya beans) with Anise


Dinner:
Eggplant, gingko nuts and lightly battered tofu in basil blackbean sauce

Snack:
Stuffed mushroom bean loaves
Spinach egg quiche with Tropical fruit


Monday
Breakfast:
Bundles of Zucchini,mushroom,Jicama and Basil wrapped in veggie ham

Lunch:
Soy Protein .kidney bean wrapped in spinach crepe with guacomole sauce and carrot slaw

Snack 1:
Soy nuggets with Eggplant and fresh Peaches


Dinner:
Oyster mushrooms,Artichokes,New Potatoes and marinated Tofu quick Sautee in olive and basil

Snack 2:
Marinated Wheat Puff


Tuesday
Breakfast:
Sponge cake with vanilla/ginger/tofu cream and kiwi slices

Lunch:
Shitaki mushrooms, soft tofu, veggie ham over Mesclun greens with ginger wasabi dressing

Snack 1:
Celery,carrot sticks/tofu basil dressing with soy marinated egg


Dinner:
Grilled tempeh patty, vermicelli noodles,pinenuts & chestnuts with asparagus side in a mild curry sauce

Snack 2:
Soft tofu in sesame oil and scallions



Wednesday
Breakfast:
Zucchini omelette with soy sausage and avocado salsa

Lunch:
Marinated tofu patties with tomatoes, enoki mushrooms and basil

Snack 1:
Carrot cake/tofu cream and fruit salsa


Dinner:
Mini corn, mushroom and bean steaks with snap peas and mashed yams

Snack 2:
Tofu Pate with potato fries



Thursday
Breakfast:
Pan seared savory daikon cake with soy ham

Lunch:
Marinated tofu with endive salad

Snack 1:
Soy maki with seaweed/kidney beans/cous cous


Dinner:
Eggplant, seitan and Shanghai bokchoy in a savory brown sauce

Snack 2:
Soy and mushroom dumplings with ginger dipping sauce



Friday
Breakfast:
Whole-grain bun with grilled egg scramble/soy turkey

Lunch:
High Protein soy cutlet/steamed vegis/honey walnut/Tonkatsu dressing

Snack 1:
Marinated tofu with Japanese pumpkin in a naturally sweet mustard green gravy


Dinner:
Stuffed bell peppers with soy, peas, and carrots

Snack 2:
Cold tofu with ginger/parsley and sticky rice dumplings



Saturday
Breakfast:
Grilled vegi ham steak with Asian fruit compote/Kumquat marmalade

Lunch:
Mini vegi(soy) balls with Brussel sprouts/cauliflower and brown rice

Snack 1:
Green tea cold noodles with julienne of egg, cucumber,carrot and vegi ham/sesame tahini dressing


Dinner:
Cilantro,chestnuts and tofu croquette over spaghetti in a Mariana sauce

Snack 2:
Hearts of artichokes , tomatoes and soy in a basil black bean sauce



Sunday
Breakfast:
Lemon poppy soy breakfast muffin

Lunch:
Bean crepe wrapped with seitan, squash, cabbage & avocardo

Snack 1:
Stuffed button mushrooms with vegi bacon


Dinner:
Iron skillet roasted garden vegetables with marinated soy and cashew nuts

Snack 2:
High protein all natural oatmeal cookies



Monday
Breakfast:
Tofu scramble w/home fries and fresh fruit

Lunch:
Seasoned tofu and butternut squash in Peking bean sauce

Snack 1:
Blueberry protein muffin w/almond tofu cream


Dinner:
Portobello w/soy nuggets in black pepper sauce and mashed yams

Snack 2:
Tofu, seitan(wheat gluten), sundried tomatoes seasoned in sage


Tuesday
Breakfast:
Sesame pancake w/tofu sausage and berries. Kumquat maple syrup

Lunch:
Napa cabbage, watercress grilled tofu salad w. sesame vinaigrette

Snack 1:
Peach pudding w. kiwi


Dinner:
Soy turkey, shitake mushroom, chichory and stringbean sautee

Snack 2:
Grilled beancurd puff salad w. cucumber and hoisin dressing



Wednesday
Breakfast:
Mushroom egg foo young w/mashed yam and strawberries

Lunch:
Diced vegi ham/black mushroom/squash/soy bean in basil seasoning topped with vegi-ham roll

Snack 1:
Peanut butter moose cake


Dinner:
Sautee cabbage,carrot, cellophane noodles and soy protein with lettuce pouch

Snack 2:
Watercress w/chopped beancurd served cold with sesame



Thursday
Breakfast:
Wild rice pancake w. tofu scramble and vegi sausage

Lunch:
Mini tofu croquette w/steamed eggplant in black bean basil sauce

Snack 1:
Tea smoked hen egg stuffed tomatoes in herb no-mayonnaise


Dinner:
Butternut aquash,okra, mushroom anf tofu puffs in a mild curry sauce

Snack 2:
Tofu sheet maki stuffed with garden vegi strips



Friday
Breakfast:
Pan-seared taro cake w. soy turkey

Lunch:
Stuffed tofu sheets in seaweed with sweet & sour sauce and brocolli rabe

Snack 1:
Sweet sticky rice bar w/tofu cream and mandarin oranges


Dinner:
Soy vegi cutlet, eggplant,chestnut and tomatoe seasoned in sage and rosemary with brocolli

Snack 2:
Grilled seitan(wheat protein), oyster mushroom in basil with asparagus & yellow squash



Saturday
Breakfast:
Fresh fruit curry w long grain rice and egg scramble

Lunch:
Grilled assorted summer vegetables with high protein tofu and cashews

Snack 1:
Beansprouts & wakami seaweed salad with tofu ribbon.Wasabi dressing


Dinner:
Soy protein loaf with vegetarian oyster sauce,Romaine lettuce and mased potatoes

Snack 2:
Almond tofu pie w. apricot glaze



Sunday
Breakfast:
Kale, sunflower seed & brown rice burger with avocado tofu cream and fresh fruit

Lunch:
Tofu stir fry with egg noodles

Snack 1:
Blueberry pear pie with tofu cream


Dinner:
Okra,tomato, mushroom and soy vegi ball stew

Snack 2:
Ravioli w. pumpkin/tofu filling in tahini peanut sauce


Spiced Cereal Trail Mix
Cereal and dried fruit mixed with a touch of honey and spice makes a great afternoon snack.

Prep Time:15 min
Start to Finish:1 hr
Makes:8 servings (1/2 cup each)
0 ratings Rate this recipe



Ingredients
Cooking spray
3 tablespoons honey
1 teaspoon pumpkin pie spice
1 teaspoon water
1 cup Cascadian Farm® organic multi grain cereal squares
1 cup Cascadian Farm® organic oats & honey granola
1 cup bite-size pretzel twists
1 cup dried cranberries or golden raisins


Preparation Directions
1. Heat oven to 325°F. Lightly spray 15x10x1-inch pan with cooking spray.
2. In small bowl, stir together honey, pumpkin pie spice and water.
3. In large bowl, mix multigrain squares, granola and pretzel twists. Spray lightly (15 seconds) with cooking spray, tossing once or twice. Stir in dried cranberries. Drizzle honey mixture over granola mixture; toss gently to coat. Spread evenly in pan.
4. Bake 15 minutes, stirring occasionally. Cool completely, about 30 minutes. Store in airtight container.
High Altitude (3500-6500 ft): No change.
Substitution:
A good substitute for the pumpkin pie spice would be a combination of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.

We recommend using organic ingredients where available. For more information see Why Go Organic?
2006 © and ®/™ of Small Planet Foods, Inc.
Creamy Corn and Broccoli Chowder
On nights when dinner is last minute, this creamy chowder will fit the bill--it's ready to eat in 20 minutes!

Prep Time:10 min
Start to Finish:20 min
Makes:6 servings (1 cup each)
5 ratings Rate this recipe



Ingredients
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
3 cups reduced-sodium chicken broth or vegetable broth
3 cups Cascadian Farm® frozen organic broccoli cuts (from 16-oz bag)
2 cups Cascadian Farm® frozen organic sweet corn (from 16-oz bag)
1 cup half-and-half


Preparation Directions
1. In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
2. Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
3. Stir in half-and-half. Cook 2 to 3 minutes or until hot (do not boil).
High Altitude (3500-6500 ft): No change.
Serve-With:
Just add your favorite crusty bread and some sliced cheeses to complete the meal.

We recommend using organic ingredients where available. For more information see Why Go Organic?
2006 © and ®/™ of Small Planet Foods, Inc.

Answer 2

1

Answer 3

Baby corn and tofu soup

IngredientsFor the vegetable stock
1 tablespoon olive oil
1 teaspoon granulated sugar
3 shallots or 1 onion, chopped
1 garlic clove, chopped, optional
1 small dried red chilli, optional
5cm piece of fresh ginger, peeled and chopped roughly
1 medium size carrot, washed and cut into chunks
the stalks from the spinach
1.5 litres water


To finish the soup
375g baby sweetcorn, sliced thinly
200g smoked tofu, cut into 1cm cubes
10 to 12 spinach leaves or more, roughly shredded
salt and freshly ground black pepper

1.Heat the oil in a saucepan, and add the sugar. Stir for 2 minutes, then add the rest of the ingredients for the stock, except the water.
2. Stir these around for 2 minutes and then add the water. Bring to the boil and simmer for 30 to 40 minutes.
3. Strain the stock into another saucepan, and discard the solids. This stock can be prepared well in advance.
4. About 10 minutes before you are going to serve the soup, heat the clear stock until it is just boiling, and add the baby corn and smoked tofu.
5. Let this simmer for 6 to 8 minutes, adjust the seasoning, and add the spinach.
6. Leave the soup to simmer for 10 seconds, and serve immediately

Answer 4

Fry an onion and some mushrooms in a little oil then add garlic, ginger, whatever spices you like and cook this off for a minute or two. Next add a can of chopped tomatoes and some par boiled sliced potatoes top up with water and simmer until the potatoes are fully cooked. Next add some frozen peas and continue to cook for a few minutes. You can mash a few of the spuds up to thicken the sauce. If you are not so worried about the diet add some coconut oil or some grated coconut from the blocks you can buy in the supermarket.

Answer 5

So Food that cause you loss weight base on
low fat vegetarian diet

20 Foods You Can Eat in Virtually Unlimited Portions

Corn Celery whole wheat breads
brownRice Peas
Potatoes Cauliflower
Lettuce (all varieties) Tomatoes
Broccoli Cabbage
Carrots Oranges
Black beans Apples
Kidney Beans Grapefruit
Spinach Bananas

Plant-based diets promote slimness,
while Animal products promote overweight.

Foods to avoid
All vegetable oil, (Avocado, Olive oil) NO FRY FOOD
Animal products & Dairies (milk- butter- cheese)
Sugar(honey)
Seeds and Nuts pinute butter

Exercise Moderate


get rid of all following:
any meat, poultry, or fish product.
All dairy products, including butter, milkor margarine
Vegetable oil(Yes, even olive oil)
All salad dressings
Cookies, cakes,piec and icecream
potato chips
nuts and nuts butter
sugary candies

Getting to know new foods,
Breakfast: Fresh Fruites
Hot cereal(old fashion rolls or oatmeal is the best) add
with cinnamon or try strawberries, raisins. Do not use milk.
Cold cereal with soymilk. choose whole grain cereal. soy milk
is free from animal fats. it is free from cholesterol and lactose
that found in dairy product.

Lunch time, Instant soup Hetlth food store have such variety
of splt pea soup , noodle soups and just add water and ready to go.
Bread, bread sticks, pretzels,
vegetables
Fruits
Chickpeas
Black beans on toast
Avoids all the meats egss and dairy and oil
Avoids butter margarine,sour creamand other fatty topping.


Dinner time. Grains and other starches
a. Rice is one of the best foods for slimming down. it is very low in calories and
very nutritious.(brown rice are the best, whole grain spaghetti with tomato sauce).
corn is grain not vegetable. enjoy it without any butter

Legumes(beans, peas, and lentils)
Black beans(Do not skip this one) they are low in fat packed with fiber top with salsa and mustard.

So eat food from plants sources, such grains, beans, vegetables and fruits.
Avoid animal products.
Avoid calorie restrictions,Sugar and alcohol
1 large raw potato=70 calories
70 calories + frying= 440 calories
believe me i try it and i lost 8 -9 pounds in less than 1 months. I tried atkins or southbeach diet or all fad diets, and i was always weak and hungry and all the lost came back after i stoped. but with this i am feel full all the time and losing weight. first you start to loss sizes and then you loss on the scale.
try it and you wont believe it. Source(s)
FOOD THAT CAUSE LOSS WEIGHT(find it at any book store) or amazon. This book is my favorite book ever.

only try it for 30 days and you will see the result.

Answer 6

A true vegetarian diet should be pretty healthy, as long as it doesn't involve lots of crisps, chocolate etc, so maybe portion control and exercise are the answer. The actual foods she is eating (lots of veg, pulses etc are healthy in themselves and not generally "fattening" unless cooked in an unhealthy way).

Can you please take one point on board? Your wife is NOT vegetarian if she eats fish. This may be a bonus as far as making her eating habits easier for you, but it certainly doesn't help the cause of true vegetarians the world over who run a constant battle against people who think we eat fish! A fish is an animal, vegetarians do not eat any animal, ergo vegetarians do not eat fish.

Answer 7

When preparing your receipee, swap out the butter for one of these simple.

Answer 8

2

Answer 9

In the superstore, fruits are usually selected much too soon. Some are rocks, many are wrong. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

check out www.vegweb.com. Excellent, easy recipes on there for veggies and vegans alike. The recipes are written for vegans but you just add in regular eggs where it says "egg replacer" or regular cheese or yogurt where it says soy cheese/yogurt.

Answer 11

That's a really nice thing to do for her. How about some vegetable kebabs with halloumi cheese and cous-cous? It's simple, quick, a bit exotic and looks nice.