ok help.....need good nutrition?

J

john

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ok so ive been a vegetarian for 1 year and 2 months and im proud.
so all i ever ate was protein chickn nuggets,burgers and soy mik
also you know beans,brown rice,pasta and the obvious
fruits and vegetables

but i want something or a recipe
that gives great nutrition,something that taste really good too
thank you
im 15 by the way
\
 
www.vegetariantimes.com/recipes These sites have great recipes also.
www.vegcooking.com
www.101cookbooks.com/vegetarian_recipes

Black Bean Burrito Bake these are all very healthy recipes...
Yield: 4 servings (serving size: 1 burrito)
Ingredients
* 1 (7-ounce) can chipotle chiles in adobo sauce
* 1/2 cup reduced-fat sour cream
* 1 (15-ounce) can black beans, rinsed, drained, and divided
* 1 cup frozen whole-kernel corn, thawed
* 4 (8-inch) flour tortillas
* Cooking spray
* 1 cup bottled salsa
* 1/2 cup (2 ounces) shredded Monterey Jack cheese
Preparation
1.Preheat oven to 350°.
2.Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
3.Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
4.Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated. Protein:15.7g

OR
Spinach Calzones with Blue Cheese
Yield: 4 servings (serving size: 1 calzone)
Ingredients
* 1 (10-ounce) can refrigerated pizza crust
* Cooking spray
* 4 garlic cloves, minced
* 4 cups spinach leaves
* 8 (1/8-inch-thick) slices Vidalia or other sweet onion
* 1 1/3 cups sliced cremini or button mushrooms
* 3/4 cup (3 ounces) crumbled blue cheese
Preparation
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden. Protein:13.4g

OR
Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil
Yield: 4 servings (serving size: 2 cups)
Ingredients
* 4 cups hot cooked bow tie pasta
* 4 cups halved cherry tomatoes (about 2 pints)
* 1/3 cup thinly sliced fresh basil
* 1/4 cup chopped pitted niçoise olives
* 2 tablespoons capers
* 2 tablespoons extra-virgin olive oil
* 3/4 teaspoon salt
* 1/2 teaspoon crushed red pepper
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, minced
* Red wine vinegar (optional)
Preparation
Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired. Protein 8.8g

OR
Roasted Vegetable Sandwiches
Yield: Makes 4 sandwiches
Ingredients
* 1/4 cup butter, softened
* 1 garlic clove, pressed
* 1/4 teaspoon dried Italian seasoning
* 4 French hamburger buns, split
* 4 teaspoons mayonnaise
* 3 cups Roasted Summer Vegetables
* 4 provolone cheese slices
Preparation
1. Stir together first 3 ingredients.
2. Spread butter mixture evenly on cut sides of top bun halves; spread mayonnaise evenly on cut sides of bottom bun halves. Place 3/4 cup Roasted Summer Vegetables evenly on each bottom bun half; top each with 1 provolone cheese slice and remaining bun halves. Wrap each sandwich lightly in aluminum foil, and place on a baking sheet.
3. Bake at 400° for 10 to 12 minutes or until cheese melts.

OR
Falafel Pitas with Cucumber-Yogurt Dressing
Yield: 4 servings (serving size: 1 filled pita half)
Ingredients
* 1/4 cup minced red onion
* 1 tablespoon Dijon mustard
* 1 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt
* 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
* 1 (1-ounce) slice whole wheat bread, torn into pieces
* 1 large egg
* 1 large egg white
* 1 1/2 tablespoons olive oil
* 2 (6-inch) whole wheat pitas, split
* 1 cup arugula
* 1/2 cup Cucumber-Yogurt Dressing
Preparation
1.Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
2.Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
3.Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
Note: Nutritional analysis includes Cucumber-Yogurt Dressing. Protein:11.4g

OR
Italian Ravioli Casserole
Yield: serves 6 (serving size: 1/6 of casserole)
Ingredients
* 2 (9-ou
 
Just experiment with the fruits and vegetables you like, and grains and beans. Try cooking them a different way or combining them in different kinds of meals.

However, if you are looking for a good recipe website, this page has recipes, tips, and links to other sites: http://www.vegforlife.org/eats_dining_in.htm
 
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