Category Archives: Meatless Mondays

Cashew Noodles With Brocolli And Tofu


Hey everyone. I know this post was supposed to be for yesterday but I was a bit preoccupied with certain thing but anyway here is you recipe for the week! I got this off This site and i just had to try it out and I have to say it is really really good! So I decided to share it with you all for you guys to try! Its healthy, easy and delicious!


  • Servings: 4
  • Difficulty: easy
  • Print

Nutritional Info:

Per Serving:
480 calories (120 from fat),
13g total fat,
2.5g saturated fat,
85mg cholesterol,
600mg sodium,
67g carbohydrate
(5g dietary fiber, 4g sugar),
24g protein
  • 1 large head organic broccoli, stemmed and cut into small florets
  • 3/4 pound enriched egg noodles
  • 3 tablespoons prepared ginger soy vinaigrette, divided
  • 1/4 cup roasted, unsalted cashews
  • 1 (8-ounce) package Thai or Teriyaki baked tofu, cut into 1-inch cubes

Bring a large pot of salted water to a boil, add broccoli and cook until al dente, 3 to 4 minutes. Using a slotted spoon, transfer broccoli to a large plate; set aside. Return water to a boil; add noodles and cook until al dente, 7 to 8 minutes; drain well. Meanwhile, put vinaigrette, cashews and 1/2 cup water into a blender and purée until smooth. Return hot noodles to pot along with cashew mixture, broccoli and tofu and cook over medium heat, tossing gently, until heated through, 1 to 2 minutes more; transfer to bowls and serve.

Lara Krystle Novales

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Vegetarian Big Mac

Vegetarian Big Mac (burger) by Hungry Girl

Hungry Girl Vegetarian Big Mac

Calories:  234
Serves: 1

Fat: 2g
Sodium: 946mg
Carbs: 45g
Fiber: 9.5g
Sugars: 12g
Protein: 14.5g

I saw this recipe on the Hungry Girl Website and I was just stunned. One of the things I miss eating (because Im vegetarian) is a good burger. Now, Big Mac isn’t exactly the BEST burger in town (please don’t kill me) but its still a favourite past time. But because of this recipe I have to say, Vegetarians can eat Big Macs! plus those who are looking for a hea;lthier alternative to the over 500 calorie burger, well this is it! I hope you have a good time making this and eating it!



  • 1 1/2 tbsp. fat-free Thousand Island dressing
  • 1/8 tsp. granulated sugar
  • 1/8 tsp. white wine vinegar
  • 1 tsp. finely minced onion or 1/2 tsp. dried minced onion


  • 2 portabella mushroom caps
  • 1 1/2 small light hamburger buns (1 top and 2 bottoms), or HG Alternative!
  • 1/4 cup shredded lettuce, divided
  • 1 slice fat-free American cheese
  • 1 tbsp. diced onion, divided
  • 3 hamburger dill pickle chips


  • To make the sauce, combine dressing, sugar, and vinegar in a small bowl. Mix well. Stir in minced onion and set aside.
  • Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Place mushroom caps side by side in the skillet, rounded sides down. Cover and cook until soft, about 4 minutes per side.
  • Place one bun bottom on a plate, and spread with half of the sauce. Top with half of the lettuce (2 tbsp.), followed by the cheese slice. Place one cooked mushroom cap on top, and sprinkle with half of the diced onion (1/2 tbsp.).
  • Spread remaining half of the sauce on the other bun bottom, and place it on the sandwich, sauce side up. Top with pickle chips and the remaining 2 tbsp. lettuce. Top with the remaining mushroom cap and remaining 1/2 tbsp. onion.
  • Add the bun top and open wide!


HG Alternative! Feel free to use 1 bun as opposed to 1 1/2 — just spread the 2nd half of the sauce on top of the 1st cooked mushroom (instead of the middle bun piece). Then your burger will have 194 calories, 1.5g fat, 854mg sodium, 38g carbs, 7.5g fiber, 12g sugars, and 12.5g protein (PointsPlus® value 5*).

Lara Krystle Novales

Vegetable Pasta

Vegetable Pasta (Meat Less Mondays)

Calories: 313
Serves: 6

Nutritional Serving:
Fat: 2g
Protein: 14g
Carbs: 64g
Sugar: 3g


  • 1 Pound whole-wheat Spagetti
  • 10 ounces mixed frozen vegetables, Thawed
  • 1 Teaspoon Freshly grated rosemary
  • 2 Teaspoons minced onions
  • 2 Teaspoons minced garlic
  • Salt and pepper to taste
  • 1/2 Cup Parmesan cheese


  1. Cook spaghetti according to directions
  2. In a skillet over medium heat, toss the mixed vegetables to warm them
  3. Mix rosemary, onion, garlic, salt, and pepper with the vegetables
  4. Pour vegetables over spaghetti and serve, springkling with Parmesan cheese

Tips: You can even add some button mushrooms so that your pasta can have a little bit of creamy-ness to it and you can have something like “meat” to sink your teeth into.

Lara Krystle Novales

Buffalo “Chicken”-Vegetarian Style


Vegetarian Buffalo Wings

If you are like me and love Chicken wings and love spicy dishes but is a vagatarian or is striving to eat healthier. I just found the perfect solution for us! Thanks to and her amazing recipe that she found from PETA we vegetarians can enjoy a meat-free buffalo chicken snack!


For serving:  Bleu cheese dressing, celery, etc.


1. Preheat the oven to 450 degrees.

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Rice Fried Vegetables

Meatless Monday

Rice Fried Vegetables

Hey guys! Meatless Mondays are back! FINALLY! I can share these yummy and healthy food recipes with you that I’ve gotten off my recipe books, online and from other people even some recipes I made myself. But today I’m sharing with you this delicious recipe from its a vegetable rice reversal, The vegetables are the dominant ingredients and the rice is just secondary.


Calories: 292
Protein: 13g
Total Fat: 10g
Saturated Fat: 2g
Carbs: 41g
Cholesterol 159mg
Sodium: 400mg
Fiber: 8g
Sugar: 4g


  •  1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil divided
  • 3 Large eggs, beaten
  • 3 large onions, chopped (1/4 cup)
  • 3 Tbs. minced fresh ginger
  • 4 cups chopped fresh broccoli
  • 1/2lb. chopped asparagus or green beans
  • 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 4 cups chopped kale, collards spinach or Swiss chard
  • 3 cups cooked brown rice
  • 2Tbs. low sodium soy sauce
  • 1 tsp. sriracha chile sauce
  • 1 1/2 cups frozen peas, thawed
  • 2/3 cup toasted sliced almonds


  1. Heat small skillet over medium heat for 1 minute.
  2. Add 1 tsp. oil and swirl to coat pan. Wait 30 seconds, then add eggs
  3. Tilt pan in all directions to let the eggs flow to the edges and cook 2-3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath.
  4. Flip omelet, and cook 30 seconds more, or until dry, but not browned.
  5. Transfer to plate.
  1. Heat large deep skillet or wok over medium heat 1 minute.
  2. Add remaining oil and swirl to coat Pan.
  3. Add green onions and ginger and Saute for 5 minutes or until onions are soft
  4. Stir in broccoli, asparagus, carrot and garlic and stir fry 8-10 minutes, or until vegetables are crisp-tender.
  5. Fold in Kale with tongs. Cook 2 minutes or until kale is bright green and slightly wilted.
  6. Stir in rice, soy sauce, egg strips and sriracha chile sauce.
  7. Serve topped with peas and almonds

Veggie Kebabs – Recipe I Got From A Game

Veggie Kebabs

okay first of all I was so surprised to get this email from a Facebook game I was trying out. I don’t normally play games on Facebook anymore but I just tried this one out and whilst playing I unlocked something then it sent me an email and it was a recipe! and my goodness I WANT TO TRY IT. Looks easy enough and it serves A LOT so you can just adjust it to your own satisfaction. Who’d have thought that  game can actually make one want to try a nice healthy recipe.



  1. Soak the skewers for 45 minutes in water. This will prevent them from burning when grilled.
  2. Cut vegetables into uniform bite sizes pieces and line them up on the skewers. Arrange vegetables to keep like colors separate. Think rainbows! Keep in mind this can be eaten by hand and doesn’t need a knife and fork.
  3. To make the veggie glaze, combine the balsamic vinegar and honey (or agave) and simmer for 10 minutes.
  4. Let the glaze cool down to room temperature. The glaze will become thicker as it cools down but should still be pourable like honey.
  5. While the glaze is still warm, tear up the basil to release its flavor and add it to the glaze.
  6. Grill the kebabs on a grill pre-heated to 400-450°F (205 – 230°C). The goal is to get some grilled flavor and color on a couple sides. This should take under a minute on each side
  7. Once the kebabs look good, plate them and spoon the veggie glaze over the top of the skewer. The veggie glaze will run down and coat the rest of the kebab naturally. Make sure you get plenty of that great basil on there from the glaze.

I haven’t tried this yet but I will and then maybe I will replace the photo on top hahaha! I know its a cartoon but hey its from a game and I’m really keen on trying it out! ^-^ Let me know if you did and tell me what you think of it!


Pita Sandwich

Meatless Monday Lunches
Pita Sandwich

Serving: 4 (1 Sandwich each)
170 Calories per serving

Pita breads are available in the deli section of most super markets. Select whole-wheat ones, whenever available.

Nutrition information per Serving:

Calories: 170
Total Fat: 2g
Saturated Fat: 0g
Cholesterol 20mg
Sodium: 430mg
Total Carbohydrates: 25g
Dietary Fiber: 3g
Protein: 16g


  • 2 each whole-wheat pita bread, 6 inches
  • 6 oz canned tuna (packed in water)
  • 1 large fresh tomato, sliced
  • 1 small cucumber, seeds removed, peeled and diced (approximately 1 11-2 cups)
  • 1/2 plain low-fat yogurt
  • 1/2diced seedless cucumber
  • 1 clove garlic minced
  • 1 tbsp. vinegar
  • 2tbsp fresh dill, chopped


  1. Reserve 1/2-1 cup cucumber and set aside in a bowl
  2. Combine the yogurt, 1/2 cup cucumber, garlic, vinegar and 1 tablespoon dill to create the herbed yogurt.
  3. chill to allow flavors to blend (may also be used as a dip or salad dressing).
  4. Heat pitas.
  5. cut in half crosswise and pull apart to make pockets.
  6. Divide the tuna, tomato, and remaining cucumber evenly and place in the four pita pockets.
  7. Top with herbed yogurt.
  8. Garnish with remaining 1 tablespoon dill