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Are you in the process of becoming a vegetarian, but don’t know where to start? You are not alone. More and more Americans are turning to a vegetarian diet for the health benefits and enjoying the meals too. What is not so surprising to the millions of vegetarian is all the weight people lose when they switch to a vegetarian lifestyle. You might have the misconception that eating vegetarian means eating boring foods or nothing but salads. That is simply not the case. There are many enjoyable, delicious foods that you can eat as a vegetarian.
Not only will you notice a change in the way you feel, but you will also see a change in the way you look. Eating a vegetarian diet can help your skin be clearer, your hair grows faster, and you can lose inches off your waist-line. Here is a very simple vegetarian meal plan to help you get started making real changes to your lifestyle. This meal plan will give you a breakfast, lunch, dinner, and dessert choice.
Breakfast
Maple Nut Cereal
1 quart water
1 cup cracked or cream of wheat
2/3 teaspoon ground cinnamon
2/3 walnuts
Maple Syrup
Boil water and then add in the wheat, salt, and cinnamon. Stir for a minute, then lower the heat and allow thickening. This will take about 5 to 10 minutes. Serve with nuts on top and rim the edge of the bowl with maple syrup.
Lunch
Bruschetta with Broccoli Rabe
1 bunch broccoli rabe
Salt and pepper
1 1/2 tablespoons olive oil
1 clove garlic
4 large slices of sourdough bread
One thin slice of the low fat cheese of your choice
An olive paste
Cook the greens in a pot of boiling water until tender. This will take about 5 minutes. Heat the oil in a skillet with chopped garlic. When the garlic beings to color add the greens with some of the water until they are completely tender, season with salt and pepper.
Toast the bread and lay the cheese on the hot toast. Spread with oil paste and then cover with the cooked greens. Drizzle a little oil olive over the top before serving.
Dinner
Warm Green Been Salad
1 1/2 pounds green or yellow wax beans
3 tablespoons olive oil
1 tablespoons lemon juice
Chopped herbs – use parsley, basil, or tarragon
Cut the beans. Boil then in salted water uncovered. Drain while they are still slightly firm. Shake off excess water and lay them on a paper towel to dry. Toss the warm beans with oil until coated. Add the lemon juice and herbs. Serve immediately.
Baked Eggplant
4 Italian eggplants
1/2 cup oil olive
Salt and pepper
4 ripe tomatoes, peeled, seeded, and chopped
2 to 3 oz of feta cheese
2/3 teaspoon oregano
Preheat your oven to 375. Slice the eggplant lengthwise in have and score the cut with a crisscross pattern. Heat some oil in a large skillet. Add the eggplant with the cut sides down and fry until golden. Fry the second side for a few minutes and then wipe out the pan. Add fresh olive oil to the skillet, put in the tomatoes and cook until they have broken down into a chunky sauce. Season with salt and pepper. Put the eggplants with the cut sides up on a baking dish. Crumble the feta over the tops. Spoon on the tomatoes and top that with the oregano. Bake, covered, for about 20 minutes or until tender. Uncover and cook for 5 more minutes.
Dessert
Baked Fruit and Honey Compote
1 1/2 cups dried apricots
1/3 cup dried pears
4 kiwis cuts into slices
1/4 cup dried cherries
3 tablespoons honey
1 1/4 cup orange juice
2 tablespoons butter
Zest of a lemon
Cover all the dried fruit with warm water and set aside overnight. Pour off the soaking water and put them into a baking dish with the kiwis and lemon zest. Mix the honey and organe juice and pour this over the fruits in the baking dish. Dot the top of butter.
Bake in an over preheated to 375. Make sure it is covered and leave in for 20 minutes. Take off the cover and bake for an additional 15 minutes. Serve warm.
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Source by Rick Porter