Meatless Monday

It's Monday, which, of course, means Meatless Monday. Here are today's six vegetarian recipes to help you through the day. Enjoy!

NEW POTATOES WITH SPRING PEAS

This recipe begins, “Here's an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint.”

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1332

View recipe with photo: http://diabeticgourmet.com/recipes/html/1332.shtml

Ingredients

1-3/4 pounds small red potatoes, cut into quarters

2 tablespoons plus 1/4 cup olive oil, divided

1 cup crumbled feta cheese

1/2 cup Kalamata pitted olives, sliced lengthwise into quarters

1/2 fresh or frozen peas, thawed

2 tablespoons chopped fresh mint

Salt and pepper, if desired

Directions

Heat oven to 425F.

Toss potatoes with 2 tablespoons olive oil.

Place on rimmed baking sheet.

Bake 20 to 25 minutes or until tender.

In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.

Season lightly with salt and pepper, if desired.

Nutritional Information Per Serving: Calories: 220; Protein: 6 g; Fat: 13 g; Sodium: 330 mg; Cholesterol: 6 mg; Saturated Fat: 3.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 21 g

SUGAR FREE BLUEBERRY PIE

Servings: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/51.shtml

Ingredients

4 cup blueberries, fresh or thawed frozen (unsweetened)

4 teaspoons Sweet and Low

1/4 teaspoons cinnamon

1/8 teaspoons nutmeg

1 tablespoons lemon juice

2 tablespoons quick tapioca

8-10 drops liquid butter flavoring

1 pie crust

Directions

Line 10" pie plate with crust.

Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl.

Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.

Cover with top crust, slit for steam to escape.

Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

BULGUR, GRAPE AND KALE SALAD

6 Servings

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Ingredients

2 cups water

1 cup bulgur

Kosher salt

1 cup pecan halves, toasted and roughly chopped

2 cups seedless California grapes, halved

2 cups packed kale or Swiss chard leaves, finely slivered

1/2 cup Italian parsley, chopped

1/4 cup scallions, thinly sliced

1/4 cup lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons lemon zest, finely grated

Pinch cayenne

Black pepper

Directions

Bring 2 cups of water to a boil in a medium saucepan.

Stir in bulgur and 1/2 teaspoon salt and remove from heat.

Cover and let stand 20 minutes or until most of water is absorbed.

Drain well and press to extract any excess water.

Let cool and stir in the remaining ingredients.

Season well with salt and black pepper.

Serve room temperature or chilled.

Nutritional Information Per Serving: Calories: 289; Protein: 6 g; Fat: 17 g; Sodium: 181 mg; Cholesterol: 0 mg; Carbohydrates: 33 g

ROASTED CARROTS AND PARSNIPS

This recipe begins, “This side dish is simple yet impressive, perfect for guests and special dinners. Both carrots and parsnips are true root vegetables!”

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1336

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Ingredients

1 pound carrots, peeled

1 pound parsnips, peeled

2 tablespoons olive oil

salt and pepper, to taste

1/4 cup chopped fresh parsley

Directions

Heat oven to 425F.

Cut carrots and parsnips in half then in half lengthwise.

Place on large rimmed baking pan toss with olive oil.

Season with salt and pepper.

Bake 30 to 40 minutes or until parsnips are tender, stirring once.

Sprinkle with parsley.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 3.5 g; Sodium: 40 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 14 g

STRAWBERRY RHUBARB SMOOTHIE

This recipe begins, “Strawberry and rhubarb make for a tangy and sweet combination.”

From Diabetic Connect. To view this online, click here.

Ingredients

1/2 cup strawberries

1/2 cup rhubarb, chopped

1 cup unsweetened vanilla almond milk

1/2 cup low-fat Greek yogurt

Directions

Place all ingredients in a blender and blend until smooth. For a colder and creamier smoothie freeze the strawberries before hand or add a handful of ice to the blender.

Nutritional Facts: Servings: 1; Calories: 135.6; Total Fat: 2.9 g; Sodium: 235.7 mg; Potassium: 471.8 mg; Total Carbohydrate: 13.6 g; Dietary Fiber: 3.8 g; Sugars: 8.5 g; Protein: 13.5 g

VEGETARIAN CURRY

From Diabetic Connect

This can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/292-vegetarian-curry

Ingredients

3 potatoes chopped

1 cauliflower chopped

1 1/2 cup green peas

3 tomatoes chopped

3/4 tsp tumeric

1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp curry

1 cup of water

Directions

Place all ingredients in a crock pot or slow cooker. Cook on low for five to six hours.

Nutritional Facts: Servings: 3; calories: 125; cholesterol: 0 mg; sodium: 23 mg; total carbs: 26 g; dietary fiber: 6 g; protein 5 g