MargaretH

There is a great vegetarian site called "cookieandkate.com" I am vegetarian and make a lot of her recipes. You can sign up for her emails and will receive recipes during the week.

kathryn7887

i have been using grated cauliflower for rice and quiche crusts and for pizza crusts. no carbs. Also will do a can of chick peas -kinda smash them with vegan mayo and shallots and top that on toast and melt a cheese on top or just feta and some sprouts

GrammaTerry

Thanks for all the great suggestions. My teenage granddaughter is a vegetarian and I'm always looking for something to fix when she visits. I'll check back for more recipes. I like the tried and true aspect. By the way, we made portabella pizzas with basil pesto instead of tomato sauce and they were yummy. I have to confess I added some pepperoni to mine. Teehee!

OnTheGo

My 'go to' quick meal, esp. when traveling as a diabetic, is peanut butter, oatmeal and a piece of fruit. I sometimes heat water in the hotel room coffeemaker and pour it over a few spoonsful of oatmeal or sometimes just dip a spoonful of peanut butter into the uncooked oatmeal and eat it that way. It supplies protein, fat and carbs with a good amt of fiber. It's handy for a quick meal at home. Another easy, but nutritious meal is a pot of soup....and that will last several days. Use lots of vegetables and season with herbs and spices....I usually sprinkle into my cup, turmeric, ground ginger, curry powder, etc. and pour hot soup over it. Yesterday, I found this jar of crunchy peanut butter with flax and chia seeds. It's very good.

DonnaC

QuiltE, I finally tried your apple omelet recipe this morning.... OMG delicious!! Thank you!! This will definitely be a go-to quick meal for me from now on.

QuiltE

I'm so happy that you enjoyed it!

To be honest, I am always nervous about sharing a recipe and saying how great it is.
Especially when it is something a little offbeat as this one is.
I fear others will say, "OMG how terrible!" as they wonder why I would think so.

tropit

I just prepared a tofu salad sandwich...yummy...no cooking required. I used chopped, regular tofu, veganaise, mustard, capers, black salt (to give that eggy taste, but not required,) pepper, some chopped, sweet peppers, chopped onions, lemon juice...I think that's it. Cashews would have been good in it too, but I didn't think of that at the time. I spread it on some homemade bread...delicious! Washed it down with some iced, herbal tea. There's plenty left over for the hubby when he gets home, so no cooking in this heatwave for me tonight. (Almost 100 degrees here, in N. CA....ugh!)

~C

tropit

Another thing that I made this morning, before it got too hot, was a wheat bulgar salad. The bulgar was made last night...just five minutes on the stove. To that I added, chopped onions, chopped bell peppers, chopped olives, chopped broccolini, halved grapes, oregano, chopped parsley, chopped nuts, sesame oil, olive oil, lime juice, s&p. Put it in the fridge for tonight, or tomorrow.

~ C

ube quilting

This vegetarian got a chuckle from it so it passes the "is this safe to say" test. haha

ube quilting

I have a recipe for vegetarian eggless egg salad that is similar to this. tofu is the base and the base for the dressing too. The veganaise would work well. capers are a nice addition with a mild mustard flavor. Try toasted sunflower seeds on top. I also add some tasty nutritional yeast, found at health food stores. I use Mid Eastern brand pita bread, toasted of course. Now I'm hungry!