Top 10 Rated Vegetarian Dishes Ever By NamitaNayyar [22 more lists]

Food is an integral part of our existence, even more, if we want to lose weight and get
fit. Women Fitness brings you a collection "Top 10 Rated Vegetarian Dishes Ever" from around the world.

Print Info View Views: 2285 Items: 10

< >

Show: 5 25

Rank Name

1

Up 3

Down 0

Duet Pulao

Duet pulao

Nutritive Information :
Calories: 228 kcal
Proteins-13.57 gms
Fat-6.14 gms

--------------------------------------------------------------------------------

Instructions :
Boil the rice separately. Divide into 2 portions.
Blanch tomatoes, remove skin and make a puree.
To one portion of rice add the tomato puree.
To the second add spinach puree.
Boil the rajma and keep aside.
Stir fry the onions with all the masalas and crushed flax seeds. Add the rajma and sprouts and cook for a few minutes. Mix the rajma with the red rice.
To make the duet, take a wide, flat bottomed bowl and spread a layer of red rice. Cover this with a layer of green rice.

--------------------------------------------------------------------------------

Ingredients :
For Red Rice
Tomatoes - 200 gms (2 big)
Red rajma beans- 30 gms (2 tbsp)
Flax seeds (alsi)- 30 gms (2 tbsp)
rice- 30 gms (2 tbsp)
Onions- 30 gms (1/4 onion)
Bean sprouts- 15 gms
Onions- 2 tsp (10 ml)
For Green Rice
Spinach- 100 gms (1 bunch washed steamed and pureed)
Rice- 30 gms (2 tbsp)

DRY MASALAS

Salt, pepper, chilli powder, garam masala, dhania-jeera powder, bay leaf, cinnamon, cloves, cardamom-all to taste.
--------------------------------------------------------------------------------

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
2

Up 2

Down 0

BEAN, TOMATO AND SWEET POTATO

BEAN, TOMATO AND SWEET POTATO
Serving : 6

Ingredients

1 cup Onion, chopped

2 medium Garlic clove, minced

2 Tablespoons Olive oil

1/2 teaspoon Cumin seed

1/2 teaspoon Chili powder

1/4 teaspoon Coriander ground

8 ounces Tomato canned low sodium

15 ounces Black beans canned

1 medium Potato sweet

1/2 teaspoon Salt

Directions

Dice onion; in a medium-size heavy saucepan, cook the onion and garlic in the oil, covered, on low heat, about 8 minutes, or until the onions are soft.

Stir in the cumin, chili powder and coriander and cook, uncovered, another 2 minutes.

Chop the tomatoes and add their liquid, incresing the heat to medium and cooking another 5 minutes, or until the mixture is slightly thickened.

Dice the sweet potatoe and add with the drained beans and salt; reduce the heat and cook, stirring occasionally, about 5 minutes or until the beans and potatoes are heated through and the flavors are well blended.

Nutritional Information

Calories: 174.90cal

Protein: 6.48g

Fat: 5.26g

Fiber: 8.62g

Vitamin A- 446.25RE

Vitamin C: 14.19mg

Thiamine: 0.15mg

Vitamin B6: 0.20mg

Folate: 60.07mcg

Sodium: 449.40mg

Calcium: 62.92mg

Magnesium: 50.70mg

Iron: 1.99mg

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
3

Up 3

Down 1

GARDEN FRESH STIR FRY

GARDEN FRESH STIR FRY
Serving : 6

Ingredients

2 medium Carrot, 1 medium

2 cups Beans Green, 1 cup

2 cups Cauliflower fresh, 1 cup

1-1/2 teaspoons Cornstarch

2 Tablespoons Soy Sauce low sodium

1 Tablespoon Wine Sherry

2 teaspoon Sugar

2 Tablespoons Canola oil

1 medium Onion

1 cup Zucchini sliced, 1 cup

Directions

Cut carrots into thirds, then cut into thin sticks. Bias slice beans into 1-inch lengths. In a covered saucepan cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower; cover and cook 2 minutes more. Drain well.

Stir 2 tablespoons cold water into cornstarch; stir in soy, sherry, sugar and pepper. Set aside.

Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry onion in hot oil for 1 minute. Add carrots, beans, cauliflower, and zucchini; stir-fry 2 minutes more or until vegetables are crisp-tender. Push vegetables from center of wok.Stir soy mixture; stir into vegetables. Cook and stir 3-4 minutes or until thickened and bubbly. Serve at once.

Nutritional Information

Calories: 93.84cal

Protein: 2.60g

Fat: 0.37g

Fiber: 3.58g

Vitamin A: 711.38RE

Vitamin C: 32.70mg

Vitamin E: 5.73mg

Thiamine: 0.10mg

Vitamin B6: 0.14mg

Folate: 49.24mcg

Sodium: 275.49mg

Potassium: 363.84mg

Iron: 1.06mg

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
4

Up 2

Down 1

CAULIFLOWER CASSEROLE

CAULIFLOWER CASSEROLE
Serving: 10

Ingredients

3 cups cauliflower, chopped

1 tablespoon non/lowfat margarine

3/4 cup onions, chopped

3/4 cup celery, chopped

4 mushrooms, chopped

3/4 cup vegetable stock

1-1/2 teaspoon Italian seasoning

3/4 cup breadcrumbs

Directions

Steam cauliflower for 4-5 minutes.

Drain and keep warm.

Melt margarine in a nonstick skillet over medium heat and sauté onions, celery and mushrooms 4-5 minutes.

Add remaining ingredients (except cauliflower and breadcrumbs) and simmer another 2 minutes.

Stir in cauliflower.

Transfer mixture to a baking dish coated with nonstick cooking spray (nonfat).

Top with breadcrumbs and bake at 350 degrees F for 15 minutes.

Nutritional Information

Serving size: 1/8 of Pan

Calories: 110

Fat: 1.5 g

Cholesterol: 5 mg

Protein: 5 g

Carbohydrates: 19 g

Fiber: 3 g

Sodium: 135 mg

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
5

Up 1

Down 0

Yam'n Yummy Smoothie

Yam'n Yummy Smoothie
Most people think of a smoothie as fruit-based. But vegetables can also make rich smoothies. This one is simple to make, with a rich but not too sweet taste.

Makes : 2

Ingredients

1 can (15 oz.) yams, drained (but not rinsed)

1/4 tsp. vanilla extract

1/4-1/2 tsp. powdered ginger, or to taste (optional)

1/2-3/4 cup non- or low-fat buttermilk, divided*

1/2-3/4 cup non-fat plain yogurt, divided*

Dried ground cardamom, for garnish (optional)

Directions

Place yams, vanilla and ginger in blender. Add half of both liquid and yogurt.

For a non-tangy flavor, use low-fat milk in place of buttermilk and yogurt. However, since milk is thinner than buttermilk or yogurt, use a smaller quantity to retain the usual thick consistency of a smoothie.

Purée until smooth and well blended. Add vanilla extract and ginger and blend in. With the blender at high speed, slowly add remaining liquid and yogurt, adjusting the amount used to achieve desired consistency.

Mix until completely smooth and well-blended. Chill before serving.

Garnish with cardamom, if desired.

Nutritional Information
(Per Serving)

264 calories

1g. fat (less than 1 g. saturated fat)

57g. carbohydrate

9g. protein

4g. dietary fiber

258 mg. sodium.

Contributed by The American Institute for Cancer Research (AICR)

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
6

Up 2

Down 1

Organic Corn & Chanterelle Risotto

Organic Corn & Chanterelle Risotto
Rice with mushroom and corn, mildly flavoured with wine

Serving: 4
Cook Time : 20 Minutes

Ingredients

Vegetable stock : 1100 m (1.1 litres)

Fresh organic corn kernels (or frozen kernels) -150

Unsalted butter -80 g

Onion, peeled and chopped finely -70 g

Arborio rice (or any other round grain rice) -350 g

Dry white wine -70 ml

Chanterelles (or any other type of mushroom like shiitake), washed well to remove any soil particles, and dried -150 g

Parmesan, freshly grated -55 g

Chives, cut finely -25 g

Parsley, stripped leaves -25 g

Chervil ( or use a little extra parsley) -25 g

Salt and freshly ground black pepper, to taste

Directions

Bring the vegetable stock to a boil, add the fresh corn for three minutes (or frozen corn kernels for one minute). Remove the kernels with a slotted spoon and place in a bowl. Let the stock simmer.

In a heavy-based saucepan, melt half the butter. Add the onion and saute for two minutes, then add the Arborio rice and stir for two more minutes, until well coated, but not coloured.

Pour in some wine, stir and simmer until the wine is absorbed. Slowly add some of the vegetable stock and stir until absorbed.

Slowly add some of the vegetable stock and stir until absorbed. Continue to stir and slowly add more stock as it is absorbed by the rice.

After 10 minutes, add the kernels and then the chanterelles. Stir and simmer carefully for three more minutes, hen add the remaining butter, the Parmesan and the fresh herbs. Stir for another two minutes and add some more stock only if needed. Season to taste with salt and freshly ground pepper. Serve immediately.

Note: The risotto should be moist and the rice firm to the bite but not chalky. The chanterelles can be substituted by any other fresh, but not strong flavoured, mushrooms.

Nutritional Information
(Per Serving)

Calories: 597 Kcal

Proteins: 13.3 g

Fat: 21.0 g

Minerals: 3.0 g

Fibre: 1.6 g

Carbohydrates: 85 g

Contributed by The American Institute for Cancer Research (AICR)

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
7

Up 1

Down 0

Tropical Salsa

Tropical Salsa
The salsa below is a good complement to poultry, pork, or fish as well as raw veggies when used as a dip. Once considered exotic, mangoes are now found in most supermarkets. The cilantro provides a complementary spark to the mellow flavor of the mango.

MAKES: 1½ Cups

Ingredients

1/2 cup finely-chopped red onion

2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small

2 Tbsp. fresh lime juice, or to taste

1/2 cup finely-minced fresh cilantro leaves

1-2 Tbsp. rice vinegar, or to taste

Directions

Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.

In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.

Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.

Salsa can be used as a side dish or condiment for fish, pork, or poultry, or as a dip. If used as a dip, purée in a blender until smooth.

Salsa may be served immediately or stored, covered, in the refrigerator 2 to 3 days. Bring chilled salsa to room temperature before serving.

Nutritional Information
(Per Serving)

26 calories

0 g. total fat (0 g. saturated fat)

7 g. carbohydrate

Less than 1 g. protein

1 g. dietary fiber

2 mg. sodium.

Contributed by The American Institute for Cancer Research (AICR)
Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
8

Up 2

Down 1

CURRIED VEGETARIAN NOODLES

CURRIED VEGETARIAN NOODLES
Serving: 10

Ingredients

1 1/2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1 1/2 tablespoons curry powder, preferably Madras

1/4 cup vegetable broth

3 tablespoons soy sauce

1/2 teaspoon sugar

1/2 - 1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 tablespoons corn oil or safflower oil

2 1/2 cups very thinly sliced red onion

2 cups thinly sliced red bell pepper

4 cups thinly sliced Napa cabbage

1/2 pound rice stick noodles, softened in hot water and drain

Directions

Make curry seasoning by mixing together the garlic, ginger and curry powder; set aside.

Make basic Chinese sauce by mixing together the broth, soy sauce, sugar, salt and pepper; set aside. Heat a wok or heavy skillet over high heat.

Add the oil and heat until very hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, until barely tender.

Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.

Add the Chinese sauce and the noodles and carefully toss to mix. Cook, stirring, for 30 seconds.

Transfer to a serving dish and serve hot or at room temperature.

Nutritional Information

Calories: 150

Carbs: 27 grams

Fat: 2 grams

Protein: 4 grams

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
9

Up 2

Down 1

MARINATE VEGETABLES JARDINIERE

MARINATE VEGETABLES JARDINIERE
Serving : 6

Ingredients

3/8 cup Italian dressing low cal

3/4 Tablespoon Mustard Dijon

3/4 cup Broccoli, 1 cup

3/4 cup Cucumber, 1 cup slices

3/4 medium Pepper yellow, 1 medium

15 small Tomatoes cherry

9/16 cup Carrots sliced, 1 cup

1-1/2 Tablespoons Parsley fresh

Directions

Diagonally slice carrots. Cut yellow pepper into strips.

Mix dressing and mustard.

Pour over combined remaining ingredients; cover. Refrigerate 2 hours to marinate.

To make ahead: Prepare as directed except for adding tomatoes; cover. Refrigerate several hours or overnight. Stir in tomatoes just before serving.

Nutritional Information

Calories: 51.25cal

Protein: 1.70g

Fat: 0.93g

Fiber: 2.19g

Vitamin A: 427.44 RE

Vitamin C: 48.08mg

Folate: 35.93mcg

Potassium: 361.64mg
Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm
10

Up 1

Down 1

BLACK BEANS WITH RICE

BLACK BEANS WITH RICE
Serving: 6

Ingredients

1 lb dry black beans.

7c water.

1 medium green pepper, coarsely chopped.

1-1/2 C chopped onion.

1 Tbsp vegetable oil.

2 bay leaves.

1 clove garlic, minced.

1/2 tsp salt.

1 Tbsp vinegar (or lemon juice).

6 C rice, cooked in unsalted water.

1 jar (4 oz) sliced pimento, drained.

1 lemon, cut into wedges.

Directions

Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.

In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.

Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.

Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.

Remove bay leaves and stir in vinegar or lemon juice when ready to serve.

Serve over rice. Garnish with sliced pimento and lemon wedges.

Nutritional Information

Calories: 561

Total fat: 4 g

Saturated fat: 1 g

Cholesterol: 0 mg

Sodium: 193 mg

Check out at www.womenfitness.net/programs/wtmngmnt/vegdis.htm