Category Archives: Vegetarian Friendly

Recipes for the Lacto-ovo vegetarians (those who still eat eggs, cheese, milk).

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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Banana Oat (Microwave) Waffle

So I posted my banana oat waffle on Facebook and just as I promised I’m going to share with you the super duper 3 (4) ingredient RECIPE that looks sinful but its not!


Here are the things you will need:

Quick Cook oats
Cinnamon powder (optional)
Microwavable Waffle mold (I got mine from Saizen-Daiso)


1. Take your bananas and slice them into a lixing bowl. I’m not giving any amount because i really didn’t count. I just kinda winged the recipe


3. Then pour almost the same amount of oats into the  mixture. Again I just estimated this. You are going to want your mixture to be thicker than oatmeal consistency because you will still be adding some whole eggs into this

4. Next get 2-3 whole eggs and mix them separately at first then add them to your banana and oats. Just estimate how much you will need. This time around you will want your waffle mixture to become close to oatmeal consistency.

5. Mix ‘em all up! and you can add a dash of cinammon for that delicious scent and added flavour. :P

6. Get your waffle mold and place about 2 tablespoons of the mixture into it (again it depends on you)

7. Then pop it in the microwave for about 30 seconds on Medium High

8. Wait and then DING! take it out and you’re done!!

It is sooo very easy! I make these for my small meals (snacks) I eat about 2 of them during mid morning or mid afternoon. Its healthy, its got no added sugars except for the ones found naturally in bananas. And this has NO OIL!

You can cook this in a non stick pan as well if you prefer to make them into pancakes but I find that doing that kinda makes it a bit dry. But again it is your preference.

So I hope you enjoyed this recipe! let me know in the comments below!

Lara Krystle Novales

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.