Meatless Monday

I'm sure that there will be some who'll think Meatless Monday? On a diabetic recipe blog? My questions are: Can some who's diabetic be a vegetarian? Can a vegetarian be diabetic? Well, of course! They're not mutually exclusive.

That said, I've been trying to get more vegetarian recipes on here, especially on Mondays. And now, here are today's six diabetic and vegetarian recipes to help you through the day. Enjoy!

Note: How do you feel about Meatless Mondays on a diabetic blog? Great idea? Not so hot? Not sure? Let me know!

SPINACH PINWHEELS

Servings: 24; 1 slice per serving

Source: The New American Heart Association Cookbook

View:http://diabeticgourmet.com/recipes/html/71.shtml

Ingredients

1 teaspoon light margarine

1/2 cup finely chopped onion

10-ounce package frozen no-salt-added chopped spinach, thawed

1/2 cup nonfat or part-skim ricotta cheese

1 tablespoon fresh lemon juice

Dash of nutmeg

Dash of cayenne

10-ounce package of refrigerated pizza dough

Vegetable oil spray

White of 1 egg, slightly beaten

1 tablespoon sesame seeds

Directions

In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.

In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.

Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.

With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.

Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.

With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.

Bake for 15 to 18 minutes, or until light golden brown.

Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Fat: 1 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch/Bread

TOMATO-BASIL SALAD WITH BALSAMIC DRESSING

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/37.shtml

Source: The New American Heart Association Cookbook

Ingredients

Salad:

4 medium tomatoes, sliced

2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

Dressing:

2 tablespoons balsamic vinegar

1 tablspoon olive oil

1/2 teaspoon sugar

1/4 teaspoon pepper

Remaining Ingredients:

2 tablespoons shredded fat-free mozzarella cheese

2 tablespoons grated Parmesan Cheese

Directions

For salad, arrange tomato slices on a large, flat plate.

Sprinkle with basil.

In a small bowl, whisk together dressing ingredients. Pour over tomatoes.

Sprinkle with mozzarella and Parmesan. Cover and refrigerate until serving.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1/2 Fat

SIMPLE VEGGIE SKEWERS

Yield: 12 appetizers

Source: The Complete Diabetes Prevention Plan

Find this recipe at: http://diabeticgourmet.com/recipes/html/779.shtml

Ingredients

1 medium-small zucchini squash

12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)

12 small whole fresh mushrooms

12 pitted jumbo black olives

12 cherry or grape tomatoes

12 wooden skewers (6-inches each)

1/2 cup light ranch salad dressing (optional)

Directions

Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.

Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.

Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.

Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g ; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat

BELL PEPPER SALAD

Servings: 4

View recipe: http://diabeticgourmet.com/recipes/html/40.shtml

Source: The Diabetic Newsletter

Ingredients

1 medium-sized red bell pepper

1/2 cup creamy garlic dressing

1 medium-sized green bell pepper

1/4 teaspoon black pepper

1 medium-sized yellow bell pepper

2 teaspoons capers, rinsed and drained

Directions

Preheat broiler.

Place bell peppers under broiler and lightly charred, turning to grill all sides.

Remove from broiler to a paper bag. Close bag and set aside.

When peppers cool, peel, core, seed and cut into strips.

Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.

Sprinkle with black pepper.

Garnish with capers and serve warm or chilled.

Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Exchanges: Sodium: 67 mg

LENTILS WITH CUMIN AND LEMON

Yield: 12 servings

Serving size: 1/4 cup

Source: The Diabetes Snack Munch Nibble Nosh Book

Find this recipe at: http://diabeticgourmet.com/recipes/html/789.shtml

Ingredients

1 cup dried brown lentils, washed and sorted

1 small onion, chopped

1 garlic clove, minced

1 celery stalk, minced

2 teaspoons lemon juice

1 teaspoon cumin

1/2 teaspoon salt, or to taste (optional)

1/8 teaspoon black pepper

Directions

In a large saucepan, combine the lentils and 3 cups water. Cover and bring to a boil. Reduce the heat, and simmer 18 to 20 minutes or until the lentils are tender-crisp. Drain in a colander.

In a medium bowl, combine the lentils, onion, garlic, celery, lemon juice, cumin, salt (if desired), and pepper. Stir to mix well.

Serve warm, either plain or on fat-free crackers or toasted whole-wheat bread. Or cover and refrigerate until chilled. Lentils will keep in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving: Calories: 54; Protein: 4 g; Sodium: 4 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 1 g; Carbohydrates: 10 g; Exchanges: 1/2 Starch

CHERRY CRISP

This is from Diabetic Connect, and begins, “This recipe is full of sweet, tang and spice, but don't let its complex flavors fool you — this crisp is simple to make, and with only 5 minutes of prep time.”

To view this online, click here.

Ingredients

3 cups cherries, pitted and sliced

2 tsp almond extract

1/3 cup unsweetened coconut milk

For the topping:

1/4 cup hemp seeds

1/4 cup almond flour

1/4 cup coconut flour

2 Tbl coconut oil

1 Tbl water

1 tsp cinnamon

pinch of salt

Directions

In a medium bowl, combine the cherries, almond extract, coconut milk and sweetener if using. Make sure there are no pits! In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the cherry filling into one large, 4 medium, or 8 small greased ramekins or oven proof dishes. Top with the crumble mixture and bake for 20 minutes in a preheated 375 degree (F) oven. Remove from the oven and let cool before serving.

Nutritional Facts: Servings: 8; Calories – 118; Total Carbohydrates – 10g; Total Fat – 5g; Protein – 3g; Dietary Fiber - 3g