Meatless Monday

It's Monday, which means it's time for another round of Meatless Monday. Here are six vegetarian diabetic recipes to help you through the day, including Vegetarian Curry and Roasted Asparagus. Enjoy!

BRATAPFEL (GERMAN BAKED APPLES

This recipe begins, “It doesn't matter if you can't pronounce this wonderful German dessert. The flavor will win you over from the first bite.”

This is from Diabetic Connect.

To view this online, click here.

Ingredients

4 medium Braeburn apples

1/2 cup chopped walnuts

2 TBS raisins

3 TBS coconut oil, melted

1 1/2 TBS honey

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

Directions

Preheat the oven to 400 degrees F.

Grease the bottom of a 8x8 baking dish.

Cut a circle in the top of the apples about 1 1/2 inches wide. Scoop out the top circle and continue scooping down only 3/4 the way of the apple, trying to keep the 1 1/2 inch measurement the whole way.

Mix the remaining ingredients, and scoop them equally between the 4 apples.

Bake uncovered for 30-40 minutes, or until the apples are at the desired tenderness. Do not over cook or the apples will be mushy.

Cut apples in half and serve.

Nutritional Facts: Servings: 8; Calories: 148; Total Fat: 10 g; Saturated Fat: 0 g; Sodium: 1 mg; Carbohydrates: 15 g; Dietary Fiber: 2 g; Protein: 1 g

AVOCADO AND MANGO SALSA

Yield: 3 cups

Servings: 12 (1/4-cup) servings.

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=703

View recipe: http://diabeticgourmet.com/recipes/html/703.shtml

Ingredients

1 ripe avocado, peeled and diced

1 cup chopped ripe mango

1 jalapeno pepper, seeded and finely chopped

1/2 cup chopped jicama

Juice of 1 lime (2 tablespoons)

Salt and ground pepper

1/4 cup cilantro leaves, chopped

Directions

In a mixing bowl, combine the avocado, mango, jalapeno pepper, jicama, and lime juice.

Season to taste with salt and pepper.

Mix in the cilantro.

Let the salsa sit 20 minutes for flavors to meld before serving.

Nutritional Information Per Serving: Calories: 35; Protein: 0.5 g; Fat: 2 g; Sodium: 0.5 mg; Saturated Fat: 0.5 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable, 1/2 Fat

ROASTED BABY EGGPLANT AND TOMATOES

Yield: 4 servings

Source: Great Healthy Food - Diabetes

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=670

View recipe: http://diabeticgourmet.com/recipes/html/670.shtml

Ingredients

4 baby eggplant, stalks trimmed

8 small plum tomatoes, pierced once

2 tablespoons balsamic vinegar

Salt and pepper, to taste

Directions

Preheat the oven to 375 degrees F.

Cut the baby eggplants into quarters lengthwise.

Put them into an open ovenproof dish with the tomatoes and drizzle them with the balsamic vinegar. Season, then roast in the oven for 1 hour.

Nutritional Information Per Serving: Calories: 56; Protein: 2 ; Fat: 2 g; Sodium: 14 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 2 Vegetable

GARDEN VEGETABLE AND TEMPE SAUTE

Yield: 4 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=657

View recipe: http://diabeticgourmet.com/recipes/html/657.shtml

Source: 1,001 Delicious Recipes For People with Diabetes

Ingredients

2 cups frozen stir-fry pepper blend

1 teaspoon minced garlic

1-2 teaspoons olive oil

1 package (8 ounces) tempeh, cut into 1/2-inch cubes

1 cup tomato juice

2 tablespoons tamari soy sauce

1 medium zucchini, sliced

2 cups (4 ounces) sliced mushrooms

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper

2 medium tomatoes, cut into wedges

Salt, to taste

Directions

Saute pepper blend and garlic in oil in large skillet 2 to 3 minutes. Add tempeh and cook 5 minutes.

Stir in remaining ingredients, except tomatoes and salt; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes.

Add tomato wedges; cook, covered, until softened, about 5 minutes. Season to taste with salt.

Nutritional Information Per Serving: Calories: 180; Protein: 15 g; Fat: 6 g; Sodium: 732 mg; Cholesterol: 0 mg; Carbohydrates: 19 g; Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat

ROASTED ASPARAGUS

Servings: 4

Find this recipe at: http://diabeticgourmet.com/recipes/html/225.shtml

Ingredients

1 lb fresh asparagus

2 tbsp Parmesan cheese, shredded

2 tsp olive oil

1 lemon, cut into wedges

Directions

Preheat oven to 500 degrees.

Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears.

Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.

Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.

Nutritional Information Per Serving: Calories: 76; Protein: 4 g; Fat: 7 g; Sodium: 71 mg; Cholesterol: 3 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable; 1 Fat

VEGETARIAN CURRY

This is from Diabetic Connect.

View this 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