Vegetarian Friendly PCOS recipes!

jesces · 06-19-2007, 03:56 PM

I really want to start treating my PCOS naturally. I want to eat right, but that is so hard as a vegetarian. Im not a tofu, soybean girl, and love my carbs.......how can I get away from that? Know any good recipes for a vegetarian like me?

kmarie · 06-19-2007, 09:00 PM

hi i am also a veggie. I am just trying to eat healthier and i found a book called simply in season. It is a book that is divided up into 4 sections, autum, winter, spring and summer. In each of the sections it has recipies using the fruit and veggies that grow in that season. ON sunday i made a summer veggie salad and eggplant cheese pie. yummy my hubby loved it and he is not a veggie. i just noticed it has alot of healthy recipies. it does have meat recipies but you could substitue,. but it has tons of nonmeat recipies too. It is by far the best cookbook i have found for eating healthy. i also like that it is divdied up so i can get the best tasting produce because i know its the right season for it. don;t know if that helps buti hope it helps.

AshleysMom1 · 06-28-2007, 01:08 AM

Here's some of my favorites (xposted from another post)

Mostly I use beans for protein. Sunshine burgers are great - http://www.sunshineburger.com/, ricera yogurt is good also and can be bought at whole foods.

Here's a few of my favorite recipes-

Bluto's Beans and Veggie Chili

3 cups canned kidney beans
1 large onion, thinly sliced
4 garlic cloves, minced well
1 green pepper
1/2 cup diced red unpeeled potatoes
1 can (10 oz) tomatoes, undrained
1 tsp chili powder
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water
Freshly-ground black pepper to taste

Cover and soak beans overnight in cold water. Drain. Put
beans in slow cooker. In a large skillet over medium-high
heat, heat oil or a small amount of liquid; saute onion
and garlic until soft -- about 3 to 5 minutes. Add bell
pepper, potatoes, tomatoes, chili powder and the cumin.
Continue cooking, stirring frequently for about three
minutes; transfer to slow cooker. Add rice and water or
broth; cover and cook on LOW for 6 to 8 hours or until
chili is thick and rice and beans are tender. Season to
taste with salt and pepper.
This recipe yields 4 to 6 servings.

SPICY CHICKPEA DIP

1 tsp. cumin
2 cans chickpeas, rinsed and drained
3 tbsp. lemon juice
2 cloves garlic, put through a press
1/4 tsp. paprika
1/8 tsp. cayenne pepper

Blend in food processor. Serve with pita bread, crackers, corn tortillas, or fresh veggies

Taco Casserole
1 onion, chopped
1 bell pepper, chopped
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
2 cups frozen corn kernels
1 ½ cups salsa, mild
mexican seasoning mix

Preheat oven to 350 degrees.

Combine all ingredients in a casserole dish. Cover and bake for 30 minutes, uncover and bake for an additional 15 minutes.

Bean Burgers

1 can black beans, drained and rinsed
1/4 cup dry bread crumbs
1 tsp seasoning

Mash the beans. Add breadcrumbs and seasoning. Mix well. If it's too dry, add little water. Pat into 3 or 4 burgers. Put on a cookie sheet and bake at 350F for 20 min., then flip and cook another 10 min. Or you can cook in a sprayed skillet on top of the stove. Cool on a rack so they don't get soggy. You can either use seasoned bread crumbs or a variety of seasoning mixes. A little salsa is good too in place of seasoning.

I prefer Italian seasoning bread crumbs, mexican seasonings or creole seasonings.

My creole recipe I use is this
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Mexican Lasagna

1 small onion, chopped
1 cup sliced fresh mushrooms (optional)
1/3 cup water
2 15 oz cans mexican style stewed tomatoes
2 15 oz cans pinto beans, drained and rinsed
1 4oz can chopped green chilies
1 teaspoon chili powder
8 corn tortillas
1 bunch green onions, finely chopped

Preheat oven to 350 degrees. Place onions and mushrooms in a medium saucepan with the water. Cook, stirring occasionally, for 2 minutes. Add tomatoes, beans, chilies, and chili powder. Mix well and cook for 3 more minutes.

Place 4 corn tortillas over the bottom of a 13x9 pour half of bean mixture over tortillas, layer remaining tortillas over bean mixture then pour remaining bean mixture over top sprinkle green onions over the top and bake for 30 minutes.

SouthernComfort · 07-15-2007, 11:23 PM

I am a vegetarian also. These sound like some yummy recipes that I can't wait to try!!!

AshleysMom1 · 07-18-2007, 04:18 PM

Quote:

Originally Posted by SouthernComfort

I am a vegetarian also. These sound like some yummy recipes that I can't wait to try!!!

I hope you like them. The mexican lasagna is like a stacked enchilada so its soft and soaks up the juice if you want the corn tortillas crispier you can bake them at 425 for 5 to 10 minutes to crisp them up a bit before you layer them in the pan.

Here's a few more of my favorites

This is my favorite bean burger recipe so far-
2 cans (15 ounces each) Black Beans, rinsed and drained
½ cup flour
¼ cup yellow cornmeal
½ cup chunky salsa
2 teaspoons ground cumin
1 teaspoon garlic salt
Hamburger buns

Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt.

Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to

4 hours before cooking.

Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a

4-inch patty about ½-inch thick. Place the patties on the grill or in pan and cook until browned and heated

through, 4 to 5 minutes per side.

Serve on hamburger buns with your favorite toppings.

Black bean sloppy joes

1 onion chopped
1 green bell pepper, diced
1/3 cup water
1 15 oz can black beans
1 8oz can tomato sauce
1/4 cup quick cooking oatmeal ( I use quinoa flakes because I cant eat oats)
1 tablespoon soy sauce
1/2 tablespoon prepared mustard
1 teaspoon honey
1 teaspoon chili powder

Put onion and bell pepper with water, cook until softened. Mash beans add remaining ingredients cook over low

heat until heated thorough about 5 minutes.

Fenderchk720 · 07-28-2007, 07:15 PM

mmm all of these sound good.
have you tried QUORN products? It is a really good meat subsitute made of mushrooms. Even my little brother-a steak and potatoes boy- enjoys them. they have nuggets and filets...kind of like chicken!
I get mine from the frozen foods section of harris teeter and kroger.

also goya black bean soup over rice is an amazingly fast and cheap dinner that is also a complete protein.

craftycyster · 08-03-2007, 03:47 PM

Ummm.. those bean burgers sound really nice!.

I'm a veggie too and also eat a lot of beans. I like tofu and temphe too.

I do a lot of 1-pot type meals where I saute in a little olive oil sliced up zucchini, fresh minced garlic, onion and sometimes mushrooms or fresh corn and a can of beans (rinsed). Spinach and/or broccoli would be nice too. Then I mix it with Quinoia, or Barilla Plus pasta or long grain brown rice.

One other similar option with this that my dh loves is sauteing the zucchini with onions and mushrooms then adding pasta sauce and beans. Let it simmer while the Barilla plus or whole wheat pasta boils. Mix and serve. Quick, nutritious and tasty.

Can you tell I love Barilla plus pasta? I too love carbs but have learned to keep the servings smaller and stick with whole grains, which are filling and tasty too. I try to abide by the rule of always eating together fats, protein and carbs instead of carbs alone. It keeps me fuller longer.

Two of my favorite cook books are:
The Whole Foods Diabetic Cookbook and Pea & Lentil cookbook from the USA Pea & Lentil commission. They have a lot of simple healthy dishes that are full of veggies and whole grains.

SouthernComfort · 08-03-2007, 05:56 PM

I don't do alot of cooking, I must admit. First of all....I hate it. Second of all, my DH and DS HATE vegetables and all they eat is meat! So, needless to say, we eat out alot. It definitely gets expensive.

sadZOMBOID · 08-08-2007, 07:26 AM

yay! great to find another Veggie around here ^___^
if you like Mediterranean food, try this:
FATAYER
( a Mediterranean Delight)

Bread:
Use plain pita bread

Filling:
5-6 ounces spinach, finely shredded (about 4 cups)
1/4 teaspoon of salt
1 small onion, very finely chopped
1/4 teaspoon finely ground black pepper
1/4 crumbled feta cheese
juice of 1/2 lemon, or more to taste
1 tablespoon extra-virgin olive oil

>>> Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

>>> Put the shredded spinach in a mixing bowl, sprinkle with a little salt, and rub with your fingers until it wilts.

>>> Season the chopped onion with a little salt and the pepper and again rub with your fingers to soften it before adding to the spinach. Add the lemon juice, and olive oil and mix well. Taste and adjust seasoning if necessary-the filling should be quite strongly flavored to offset the mild pastry.

>>> Drain the spinach mixture of any liquid and put a quarter of it in the middle of the pita bread. Next add the crumbled feta cheese. Think of the bread as having 3 sides, each 1/3 of the circumference. Lift 2 sides and pinch together, halfway down, to make a thin raised joint. Lift the third, open side and pinch it equally to both loose edges in order to form a triangle with a thin raised inverted y in the middle -- be sure to pinch the pastry tightly together so that it does not open during baking. Carefully transfer the filled pastry to the lined baking sheet and make the rest of the triangles in the same way.

>>>Bake in the preheated oven for 10 minutes, or until golden, and serve warm or at room temperature. These will freeze very well either before or after baking.
* serve with black olives and lettuce on the side.

Kathy2579 · 08-08-2007, 09:31 AM

Teriyaki Wraps

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Yields: 4 servings

"Red bell pepper, zucchini, yellow squash and onion sauteed in teriyaki sauce and simmered with cooked rice. Wrap in flat bread or tortillas, and add a slice of cheese, if desired."
INGREDIENTS:
1 cup uncooked long grain
white rice
2 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 1/4 cups teriyaki sauce
3 tablespoons soy sauce
2 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon ground black
pepper
4 (10 inch) whole wheat tortillas

DIRECTIONS:
1. In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
3. Place 1/4 of the rice and vegetables in each tortilla, and roll up.

AshleysMom1 · 08-09-2007, 01:30 PM

Quote:

Originally Posted by Kathy2579

Teriyaki Wraps

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Yields: 4 servings

"Red bell pepper, zucchini, yellow squash and onion sauteed in teriyaki sauce and simmered with cooked rice. Wrap in flat bread or tortillas, and add a slice of cheese, if desired."
INGREDIENTS:
1 cup uncooked long grain
white rice
2 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 1/4 cups teriyaki sauce
3 tablespoons soy sauce
2 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon ground black
pepper
4 (10 inch) whole wheat tortillas

DIRECTIONS:
1. In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
3. Place 1/4 of the rice and vegetables in each tortilla, and roll up.

Yum! thanks for the recipe

mluvsd · 08-11-2007, 11:25 PM

i just saw this recipe on tv the other day. it looked awesome, but i havent' tried it yet so i don't know how it tastes or how well it holds up to grilling.
it was on the food network.

Split Pea Burgers

Recipe courtesy Alton Brown, 2005
See this recipe on air Tuesday Aug. 21 at 11:00 PM ET/PT.
Show:	Good Eats
Episode:	Give Peas a Chance

1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes. Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.