Vegetarian Recipe

Vegetarian Recipes - Since 1985, March has been designated national Meat Out month. This largely grass-roots movement has gained popularity because eating vegetarian foods is not as much of a chore or inconvenience as it was back in the day. You can find more information at meatout.org.

Supermarkets and restaurants now offer many options when going out. Everyone at the table can now find something wonderful whether they are vegetarian or not. Vegetarianism has become much more mainstream. Right behind this growth is a trend called vegetarianism, which although controversial, is gaining traction. This is a trend where people eat vegetarian meals a few times a week but also will eat fish, poultry or beef in smaller amounts.

As far as I'm concerned, it's all good. I am thankful that more manufacturers are producing better plant-based foods that are natural, organic and actually taste good.

Other factors make Meat Out month credible as it enters its 25th anniversary. Recent statistics on the rapid growth of diabetes and obesity indicate that eating more plant-based foods makes sense. I think even small steps in the right direction are good.

Just now that we don't have to sacrifice flavor for health. Here are a few fabulous and simple recipes that all will enjoy. These recipes are from various travels around the globe.

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SMOKY CHICK PEAS WITH SPINACH, EGGPLANT, TOMATO AND MANCHEGO CHEESE

Discovered at an ancient tapas bar in Seville, I enjoyed this so much that one small plate was simply not enough. Smoked paprika was once obscure, but can now be found almost everywhere. You can serve this dish as is or over rice, orzo or couscous. Manchego cheese can be found in most cheese sections. You may use parmesan if you can't find Manchego.

Eggplant:

1 small eggplant, unpeeled, diced in 1-inch cubes

2 tablespoons oil

Salt and pepper to taste

To complete:

1 tablespoon extra virgin olive oil

½ Spanish onion, diced

1 clove garlic, minced

1 tablespoon smoked paprika

2 cups roasted, cubed eggplant

1 (15-ounce) can chick peas, drained, rinsed

1 (14-ounce) can chopped Imported Italian tomatoes in juice

2 cups chopped fresh spinach (or) 1 cup frozen chopped spinach

1 cup crumbled Manchego cheese

To make roasted eggplant: Preheat oven to 375 degrees. Toss together eggplant, olive oil, salt and pepper in large bowl. Spread on a baking sheet lined with foil or parchment paper and bake 30 minutes until golden brown and tender. This can be done up to 2 days prior to assembling recipe. Makes about 2 cups.

To complete: Heat oil in large non-stick saute pan over medium heat. Add onion, garlic and smoked paprika and saute for 1 minute to soften onions. Add roasted eggplant chunks, chick peas, tomatoes and bring to a simmer, cook for 5 minutes, add the spinach and cheese.

Serves 4.

Per serving: 360 calories, 46 percent calories from fat, 19 grams total fat, 6 grams saturated fat, 20 milligrams cholesterol, 36 grams carbohydrates, 11 grams total fiber, 10 grams total sugars, 25 grams net carbs, 14 grams protein, 608 milligrams sodium.

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TERRA COTTA COBB SALAD

This salad is colorful, simple to make and appropriate for family or company.

1 (5-ounce) bag of field greens, baby spinach or arugula

½ cup red pepper, chopped

½ cup green pepper, chopped

½ cup red onion, chopped

½ cup tomato, chopped

½ cup canned black beans, drained and rinsed well

1 cup low-fat shredded cheddar cheese

1 avocado, diced

¼ cup pumpkin seeds

Lime Drizzle (See recipe)

Place the field greens on a large serving platter. Arrange all the chopped vegetables, cheese and black beans in colorful rows across the greens.

Sprinkle the pumpkin seeds on top and drizzle with dressing. Serves 4.

Per serving with dressing: 391 calories, 67 percent calories from fat, 29 grams total fat, 5 grams saturated fat, 6 milligrams cholesterol, 23 grams carbohydrates, 8 grams total fiber, 6 grams total sugars, 15 grams net carbs, 14 grams protein, 245 milligrams sodium.

LIME DRIZZLE

¼ cup extra virgin olive oil

¼ cup lime juice

2 teaspoons honey

2 tablespoons minced cilantro

Combine all ingredients well in a small mixing bowl with a wire whisk or blend with a hand-held immersion blender until smooth.

Serves 4-6.