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Sometimes cooking vegetarian can be a challenge. Many dishes in America center around meat. Here are some vegetarian dishes with protein too.

Asian Noodle Salad  Ingredients 8 ounces trimmed green beans 6 ounces soba noodles 6 ounces firm silken tofu 3 tablespoons fresh lime juice 2 tablespoons soy sauce 2 teaspoons toasted sesame oil 2 minced scallions

1. In a large pot of salted boiling water, cook the green beans, cut into 2 inch pieces, until crisp and tender, about 4 minutes. Use a slotted spoon to transfer to a colander. 2. In the same pot, cook the soba noodles according to the directions on the package; drain well. 3. Meanwhile cut the tofu into 1/2 inch cubes, drain on paper towels. Place in a bowl. 4. In another bowl, whisk together the lime juice, soy sauce, and sesame oil. Pour half of the dressing over the tofu and toss gently to coat it. 5. In a large bowl, toss remaining dressing with noodles, green beans, and scallions. Sprinkle the tofu on top. Let cool and enjoy!

Protein: 44 grams Serves 2

Roasted Tomato and Eggplant Soup  Ingredients 3 lbs plum tomatoes (about 12), cored and halved lengthwise 1/2 lb carrots, cut into 3/4 inch pieces 10 garlic cloves 4 tablespoons olive oil 1 large eggplant(1 1/2 lbs), cut into 3/4 inch chunks 1 5.5 ounce can chickpeas, drained and rinsed 2 teaspoons curry powder 1/2 cup chopped cilantro for serving salt and pepper

1. Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down. 2. On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes. 3. Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro. If desired, serve with bread.

Protein:5.9 grams Serves 6

Portobello and Zucchini Tacos  Ingredients
 * 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
 * 2 teaspoons dried oregano
 * 2 tablespoons olive oil
 *  Coarse salt and ground pepper
 * 4 medium zucchini, cut into 2-by-1/2-inch sticks
 * 1 medium red onion, halved and sliced 1/4 inch thick
 * 12 (4 1/2-inch) corn tortillas
 * 6 ounces (1 1/2 Cups) Monterey Jack cheese, shredded
 * 1/2 cup fresh salsa

<span style="color: #ff0086; font-family: 'Lucida Console',Monaco,monospace;">1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper. 2. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms). 3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm. 4. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

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