4 Delicious and Easy Vegetarian Recipes that anyone can Make

My 4 Delicious and Easy Vegetarian Recipes that anyone can make, very yummy , very healthy recipes for veagans.

Kale and Apple Salad



Time: 30 mins
Servings: 6
Calories per serving: 151 

Ingredients:

Kale, ribs removed and thinly sliced leaves- 1 bunch
Honeycrisp apple-1
Slivered almonds, toasted- ¼ cup
Dates- ¼ cup
Pecorino, finely grated- ¼ cup
Fresh lemon juice- 3tbsp
Extra virgin olive oil- 2tbsp
Black pepper, freshly ground- to taste
Salt- to taste

Directions:

1. In a large bowl, mix ¼ teaspoon of salt, olive oil and lemon juice and whisk it. Add kale and toss it to spread the liquid evenly. Set it aside for 10 minutes.

2. Meanwhile slice the dates into thin slivers and the apples into thin reeds like matchsticks. Add these, along with cheese and almonds to the kale. Sprinkle salt and pepper on top as required. Toss well and serve.

Hummus and Grilled Vegetable Wrap



Time: 25 mins
Servings: 4
Calories per serving: 320


Ingredients:

Whole wheat wrap bread of about 9 inches in diameter- 4
Medium zucchini, cut lengthwise into ¼ inch slices- 2
Baby spinach leaves-2 cups/ 2 ounces
Hummus, store brought- 1 cup
Red onion, thinly sliced to half-moons- ½ cup
Pine nuts, toasted- ¼ cup
Fresh mint leaves- ¼ cup
Medium red bell pepper, thinly sliced- 1
Olive oil- 2 tsp
Salt- 1/8 tsp
Black pepper, freshly ground- a pinch

Directions:

1. On medium flame preheat the grill or grill pan. On both sides of the zucchini apply oil and sprinkle salt and pepper on top. Grill them for about 4 minutes per side till they turn tender and slightly brown.

2. Spread a quarter cup of hummus over each slice of bread. Sprinkle a tablespoon of pine nuts on top. On top of this add 1 tablespoon of the mint, some sliced onions, half a cup of spinach, a couple of pieces of red pepper and three slices of zucchini. Roll each of the breads and cut them diagonally and serve.

Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe



Time: 25 mins
Servings: 4
Calories per serving: 354


Ingredients:

Sweet potatoes, 8 ounce each- 4
Shiitake Mushrooms, stemmed and sliced- 8 ounces
Sliced pancetta- 2 ounces
Broccoli rabe, tough stems trimmed and roughly chopped-1 bunch
Parmesan cheese, finely grated- 1 tbsp
Ricotta cheese, part skim- ½ cup
Garlic cloves, thinly sliced-2
Red pepper flakes- 1/8 tsp
Nutmeg, freshly grated- to taste
Salt- to taste

Directions:

1. Use a fork on sweet potatoes to pierce a few spots on it. Place them on a microwave safe plate and microwave for up to 12 minutes till it turns soft.

2. In the meanwhile keep a large skillet over medium flame and cook the pancetta for about 4 minutes, by turning it once, until it becomes crisp. Remove it from the skillet and keep on a paper towel to drain the extra grease. Increase the flame to medium high and add quarter of a teaspoon of salt and the broccoli rabe to it. Cook this for around 3 minutes, stirring it intermittently. To this add red pepper flakes, garlic and mushrooms and cook for another 3 minutes by stirring them occasionally till it turns tender.

3. In a small bowl mi the nutmeg, parmesan and ricotta. Make a lengthwise incision on the sweet potatoes and fluff its flesh with a fork. Place one teaspoon of the ricotta mixture on the top of each sweet potato and then put the broccoli rabe mixture on top of it and then the remaining ricotta mixture. Sprinkle chopped pancetta evenly on the top and serve.

Vegetable Noodle Soup



Time: 30 mins
Servings: 4
Calories per serving: 200


Ingredients:

Rib celery, sliced- 1 cup
Medium carrot, sliced- ¾ cup
Medium onion, sliced- ½ cup
Orzo/small pasta/ broken spaghetti- 1/3 cup
Low sodium chicken broth- 4 cups
Fresh parsley leaves, basil or dill, chopped- 2 tbsp
Lemon juice- 1 tbsp
Garlic clove, smashed- 1
Extra virgin olive oil- 2 tbsp
Salt- ¼ tsp
Black pepper, freshly ground- to taste

Directions:

1. Place a medium sized sauce pan over medium flame and heat the olive oil. Add the onion, garlic, salt and vegetables to this and cook for about 6 minutes till it turns soft. Add the pasta to this and cook for about 2 minutes till it turns golden and slightly toasted. Add the broth to this and turn up the flame to flame to make it boil. Keep the saucepan covered and cook the dish for around 8 minutes till the pasta becomes tender.


2. To the sauce pan add the lemon juice and herb of your choice. Sprinkle ground pepper and salt as per your requirement.