It’s a great lunch! Sure, it may have carbs, but the majority of your energy comes from carbs anyways. Carbs are not bad for you. I think it’s a great meal. Perhaps try a roll with fish, egg, or tuna in it if you want some protein. Enjoy!
Dinner. #food #fit #healthy #veggie #burger #veggies #fruit (Taken with Instagram)
Tofu bowl at Moe’s. Saved the chips for later. The bowl by itself made me full. Haha.
Perfecting the Vegetarian Sandwich: Part 3
Unlike Parts I & II, I did not make this sandwich myself. I’ve been spending a significant amount of time (and cash) at Plenty, a brand new cafe in the Upper East Side which was seriously necessary. This place has amazing coffee and pastries, as well as breakfast, lunch and dinner.
I’ve been eyeing their veggie sandwich and today I gave it a try. I don’t have the menu in front of me, but from what i can tell it has cheddar, tomato, avocado, sprouts, mixed greens, SWEET POTATO, and some sort of aioli on multigrain/seeded bread.
I love this sandwich. It is nearly perfect. I didn’t care too much for the bread - I’d like it on something a bit sturdier - but the cheddar/sweet potato/avocado combo plus the crunch of the sprouts was everything I want in a vegetarian sandwich.
My favorite vegetarian sandwich? It’s still the pickled beet and goat cheese sammy at Lafayette Marketplace. There is no other.
Perfect Veggie Burgers
- 1/2 cup onion, diced
- 1 large garlic clove, minced
- Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
- 1 cup oats, processed into flour* (other flours might work)
- 1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
- 1 cup grated carrots
- 1 cup cooked black beans, rinsed and roughly pureed or mashed
- Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
- 1/3 cup almonds, chopped (toasted if preferred)
- 1/2 cup sunflower seeds, (toasted if preferred)
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp Tamari (soy sauce)
- 1.5 tsp chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)
- Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
- Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
- With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
- Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 30-36 mins (15-18 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!
the vegan cobb salad.
gastrogirl always links the photos to the recipe so if you’re looking to make this, click the photo!
Makes 3-4 Servings
- 1 onion, diced
- 5 cloves garlic, minced
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 1 large can tomatoes, diced with their juice
- 1 cup vegetable broth
- 1 block tofu, extra firm, cut into 1/2″ cubes
- 1 teaspoon extra virgin olive oil
- 1 package Veggie Shreds Cheddar Flavor (or simply substitute the Veggie Shreds with your favorite Galaxy product)
- Kosher salt and black pepper, as needed
In a large saucepot or crock pot heated to medium high, add the oil, garlic and onion. Cook for a few minutes until softened and starting to color. Season as needed with salt.
Add the spices, and cook for about half a minute, to allow the ingredients to become fragrant. Add the tomatoes with their juice and the vegetable broth. Bring to a boil and lower the heat to a simmer.
Cook for 20-30 minutes or until all the vegetables are tender and the chili is thickened. Add the tofu and half of the package of Veggie Shreds, stirring to incorporate and continuing to cook for a few minutes to warm the tofu through.
Add the chili to a large casserole or crock pot. Add the rest of the Veggie Shreds to the top of the chili. Place under a hi broiler until the Veggie Shreds are melted and lightly browned.
Chef’s Note: This dish would be great with diced or ground chicken or pork, if desired. Just substitute for the tofu. For a spicier version increase the cayenne to 1 tsp.
This sounds so delicious right now. Basically drooling haha
As some of you know, I announced last week on facebook that I would be going full on Vegetarian when I get back back to CA. Well I am here now and so far so good! I am not craving meat and am still working out with the same intensity and same energy levels. I am going to try my Lacto-Ovo Vegetarian diet (milk and eggs ok) for 6 weeks, see how I feel, and see whether I want to try Ovo Veggie (eggs ok) or Vegan. I like to use my body as a test center and experiment with different diets and routines.
I am going Vegetarian as a personal challenge, a new lifestyle change, and to cleanse my body. I will be doing tons of research on proper nutrition for vegetarian fitness competitors and will be sharing what I will be doing with you all. More pictures of veggie dishes and sample meal plans for sure. You can follow along with me if you’d like, maybe just try being veggie for a day!
As a kickoff, I have compiled the top 20 tips for Vegetarian Body Builders adapted from BodyBuilding.com. Keep in mind that these are tips for people showcasing their bodies in fitness competitions, so they are a bit intense, but we can learn from what they do and apply it towards our daily lives as needed.
For all my vegetarian followers!
Is a vegetarian sushi roll a good lunch?
it is only carrots, cucumber and some avocado, wrapped in seaweed, and it is natural, i mean no fried or anything.. i'm just wondering because i've heard it is a great food for lunch, but i've also heard it is not good because it has too much carbs from rice, so can you help me please.
1/2 tablespoon canola oil 1/2 cup sliced mushrooms 1/3 cup shredded carrot 1/3 cup chopped broccoli 2 tablespoons diced onions 1 tablespoon diced red bell pepper 1 teaspoon soy sauce 1 dash cayenne pepper 1 dash black pepper 1 dash salt wheat flour tortilla 1/4 cup shredded fat-free cheddar cheese 1/4 cup shredded fat free mozzarella cheese (use soy cheese for vegan option) nonstick cooking spray
- In a frying pan that has a bigger diameter than the tortillas, saute the vegetables in the oil over medium/high heat for 5 to 7 minutes. Season with soy sauce, peppers, and salt.
- Pour the vegetables into a bowl, and place the frying pan back on the heat to medium/low.
- Place one of the tortillas in the pan, and sprinkle half of the cheeses on the tortilla. Spread the vegetables over the cheese, then sprinkle the rest of the cheeses over the vegetables. Put the second tortilla on top and cook for 1 to 2 minutes, or until heated through and the cheese is melted. Flip quesadilla over and cook 1-2 min more.
- Slide the quesadilla onto cutting board and slice it like a pizza into 6 equal pieces. Serve hot with fat-free sour cream, salsa, and shredded lettuce on the side.
Makes two servings, 110 Calories each.
Mmmm. I love quesadillas. :)
This pizza speaks to me. It moves me, you could say. See, it tastes like a rich and fattening Alfredo pizza but curiously doesn’t boast the calories or fat. Intrigued? Well, here is the secret:
That’s right. Vegetables. This pizza has managed to incorporate 10 ounces of spinach, 2 cups of…
Looks totally delicious!