I looked to see if there was a thread created for healthy vegan/vegetarian recipes. I didn't see any on the first page, so I created one here. Notice I noted HEALTHY...because we all know there are unhealthy ways of eating vegan/vegetarian diet. We can share our meals and pics (if you have any) with all those who are looking to follow a whole foods plant based diet. Happy sharing ya'll! Don't forget to follow the thread!!!

44 minutes ago, FluffyChix said:

Quick Lasagna Bowl

YUM!!! I've never liked pasta before anyway, so it's all good for me! Thanks for sharing!

I was supposed to share my dinner last night, but I totally forgot to get my husband (who made it) to take a pic of it for me first. Anyway, it's weeknight enchiladas (vegetarian) with avocado and cilantro to garnish. Here's the recipe:

https://www.budgetbytes.com/2016/01/weeknight-enchiladas/

Edited September 26, 20178 yr by Newme17

@OmaJIsn't it so funny how are preferences are shaped so much from memories of our childhood? You should totally try it without the veggies as Eggface's recipe only using cottage cheese!

@Newme17 Hope you like it. It's the perfect dish for leftover roasted or grilled veggies! So filling, too!

Those enchiladas look totally awesome!

Edited September 26, 20178 yr by FluffyChix

@FluffyChix, yes it is! My Mother was an amazing cook too! Here's your pic of veggie enchiladas
Ok, technical issue, may have to copy in a separate post

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I can't have this yet, but l look forward to trying it when able. I just inserted "Enchilada Sauce" instead of having to make it.

Veggie Enchilada Casserole

INGREDIENTS
12 small corn tortillas
Enchilada sauce
1.5 cups shredded "taco blend" cheese
1 zucchini (about 3/4 lb.)
15 oz can black beans, drained
1 cup frozen corn kernels
4 oz can diced green chiles
1/2 bunch (3-4 each) green onions
1/4 bunch cilantro (optional)
1/4 tsp salt

Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.
Heat enchilada sauce until thick and bubbly (about 3-5 minutes).
Preheat the oven to 350 degrees.

Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.

Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.

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Picture for the Veggie Enchilada Casserole

Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app

@OmaJ You know I'm not Eggface, right?

Your food looks amazing!

2 hours ago, OmaJ said:

Sounds delicious! It's ironic, my sister and I were just discussing cottage cheese & the only way I liked it pre op was in Lasagna! Our family had it like that too, LOL ? It'll be interesting to see how I tolerate a little tomorrow for the first time. Can't wait till down the road when I'm allowed to try your recipe to make/have.

I was , still am, the biggest cheese addict ever. I love ricotta and cottage cheese..lol, I am doing very well at reducing the amount I eat. I haven't had any in about 2 weeks. My plan is to completely eliminate it over the next few weeks,to a once in a blue moon treat. There is so much fat in cheese....

I am listening to The Cheese Trap by Dr. Neal Barnard and what I am learning about cheese isn't good.

both of your dishes look very delicious, and very tempting for me..lol..

26 minutes ago, Apple1 said:

nd what I am learning about cheese isn't good.

Please do share with us on Proteinaholic! I have heard of some chemical in cheese that makes you want more...it's touched briefly in Proteinaholic too...but I LOVE cheese! I love my health even more, so I have cut back on it as well. Besides tonight's dinner that my husband prepared yet again ....POOR MAN's BURRITO BOWL. I added sliced jalapeños and avocado to it. Yum probably one of my favorites. I'd be a cheap home cooked dinner date. ?

https://www.budgetbytes.com/2015/09/poor-mans-burrito-bowls/

pic is my hubby's leftover lunch meal and all his cheese! Lol...sorry, Constantly forgetting to take a pic!!!

We will have to learn to use cheese replacement (vegan cheese or something else) - I too have always loved cheese! My Mother once in a loving way smiled & told me if I left cheese out of my diet, I would probably loose 50 pounds

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I made this recipe tonight. It was soo goood!! I doubled it and I did add the rad pepper flakes and I also added the juice of two limes before serving.

TORTILLA SOUP WITH CRISPY STRIPS

Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 6-8

Crispy Strips

6-8 soft corn tortillas Preheat oven to 400 degrees. Stack the tortillas and cut them into thin strips (about ¼ inch). Place on a baking sheet and bake until crispy, about 15 minutes. Remove from oven and set aside.

Soup

4 cups vegetable broth

1 medium onion, chopped

½ cup green bell pepper, chopped

2 cloves garlic, minced

1 15-ounce can fire-roasted chopped tomatoes

1 15-ounce can fire-roasted crushed tomatoes

1 15-ounce can black beans, drained and rinsed

1 cup frozen corn kernels, thawed

1 7-ounce can chopped green chiles

2 teaspoons ground cumin

½ to ¾ cup chopped avocado

Place ½ cup of the broth in a medium saucepan. Add onion, bell pepper and garlic. Cook for 5 minutes over low heat, stirring occasionally. Add remaining broth and both kinds of canned tomatoes and bring to a boil. Add beans, corn, chiles, and cumin. Cook over medium-low heat for 15 minutes. Blend very briefly in the cooking pot with an immersion blender, or mass slightly with a bean masher. Add avocado and mix well. Cook an additional 2 minutes. Serve in a bowl with Crispy Strips over the top. HINT: To make this more spicy, add ¼ teaspoon of red pepper flakes along with the cumin. The Crispy Strips may be made ahead of time and placed in an airtight container until serving time. The strips may either be added to the bowl first, then the soup ladled over the strips, or add the strips to the top of the soup and stir in slightly.

19 minutes ago, Newme17 said:

Please do share with us on Proteinaholic! I have heard of some chemical in cheese that makes you want more...it's touched briefly in Proteinaholic too...but I LOVE cheese! I love my health even more, so I have cut back on it as well.

I will share on the other thread so I don't fill this one up, but you are right about the addictive nature of cheese. It has a hormone with properties similar to opiates. It comes from the milk used to make the cheese.

I am trying very hard to make cheese a once in a big while treat..lol..

Your hubby's lunch looks very tasty. It is so cool that he cooks!! My dh does not at all..lol...

4 minutes ago, Apple1 said:

TORTILLA SOUP WITH CRISPY STRIPS

One of my favorite soups! I used to add chicken but I'll for sure be making this without.

20 minutes ago, OmaJ said:

We will have to learn to use cheese replacement (vegan cheese or something else)

Here's a vegan recipe that I'll try sometime soon for cheese sauce

https://www-godairyfree-org.cdn.ampproject.org/c/s/www.godairyfree.org/recipes/dairy-free-cheese-sauce/amp