Followung are my favorite healthy vegetarian meals. Because I enjoy them and they are healthy, I tend to eat these meals over and over again, and I don’t get tired of them.
- Fresh Vegetarian Chili is especially delicious and comforting in the cooler weather. Sometimes I add pumpkin and green vegetables for variety, bulk, and nutrients. My chili is super delicious, but I do get a bit of heartburn from it. So although this is my favorite meal, I only make it once every two months, and I freeze half of it to spread out my servings.
- Sweet Potatoes with Tomatoes, Onions and Beans is a combination that is enjoyable both hot and cold. Sauté 1 chopped onion, 2 chopped garlic cloves, 2 diced tomatoes, and 2 diced sweet potatoes with 3 tbsp Cilantro and 1 tbsp paprika. Cook some beans (I throw a bag full of beans in my Instant Pot, cover it with water, and press the “Beans” button.); I like pinto and black the best. Mix it all together and voila: a delicious stand-alone meal, or a great filling in a burrito (I am a fan of Ezekiel 4:9 sprouted whole-grain tortillas.). Sometimes I use a few cold spoonfools on a salad as a replacement for salad dressing.
- Corn and Quinoa Salad is a savory cold salad with poblano peppers. I’m not normally a big fan of corn nor poblano peppers, but the combination of ingredients in this dish is delightful. Yep, delightful is the most appropriate word for this dish.
- Vegetarian Red Beans and Rice uses a recipe that is New Orleans style (thanks to Haitian immigrants for introducing it). It’s quite good, but for variety, next time I am going to try this North Indian recipe for rajmal and chawal or this Latin recipe for arroz con habichuelas.
- Delicious and Nutritious Smoothies are great for breakfast, or as a replacement for any meal. It is quite filling and satisfying. If you keep bags of your favorite smoothie ingredients in the freezer, smoothies can be made quickly too.
- Quinoa Tabbouleh Salad makes a great cold lunch. My co-workers might not care for my onion breath though. Hehe.
- Mega Vegetable Soup, sometimes accompanied by a salad, is my most common lunch. It’s very low-calorie, nutrient-rich and yummy. I add potatoes and corn to make it more filling.
- Garden Salads make wonderful homemade meals, side dishes, or snacks because you can include all your favorite salad ingredients. For me, that includes raw cauliflower, broccoli, carrots, cucumbers, tomatoes, and radishes. I have also been enjoying avocadoes, lemon juice, nutritional yeast, and a variety of nuts that actually eliminate any need for oil-based or creamy dressing; check out this Big List of No-Oil Salad Dressings for ideas. If I have leftover beans in the fridge, I add those too for extra protein and flavor.
- Spicy Mayocoba Beans with Quinoa, Veggies, and Red Pepper Sauce. The beans are outstanding… full of flavor. I often eat these beans on top of a salad. Last week I paired them with quinoa with broccoli and peas, and a red pepper sauce I made from a recipe in a Vitamix cookbook. The sauce was good, but I am going to keep experimenting with making healthy and yummy sauces for enhancing the flavor of grains and veggies. Vegan pesto sauce is probably next on my list.
- Tomato & Basil Lentils is great as a stand-alone dish, or served over a bed of quinoa or brown rice.
I am always on the lookout for more recipes that use whole foods and plant-based ingredients. I’d love to hear your suggestions. Thanks!!!