IOH Vegetarian Meal Recipes for Diabetes



		R. Robinson Carb Conscious Vegetarian: At last, there's a delectably enlightened way for America's 12 million vegetarians & millions of of other health-conscious individuals who want to up their fiber and reduce their cholesterol -- to reap all the benefits of a carb-conscious lifestyle. SBP Vegetarian Cookbook: For the millions of readers who have adopted a vegetarian lifestyle, this cookbook contains 371 healthful and delicious recipes. Sample items include: risotto with sun-dried tomatoes and gorgonzola cheese, Middle Eastern lentils with vegetables, Szechwan tofu with green beans, mushrooms and... Read more 50% of all proceeds generated from sales through our site go directly to IPump.org. Your purchases will help buy insulin pumps and diabetes supplies for those in need! List of Famous Vegetarians Vegetarian Dining Resources Links Courtesy VegDining.com Africa Asia Australia, New Zealand & Oceania Europe North America South America Sites and Links for Free Vegetarian Recipes HappyCow.net FatFree.com Lowfat Vegetarian Recipes FatFreeKitchen.com Indian Vegetarian Recipes International Vegetarian Union Recipes Low Fat Veggie Food Noel's Vegan Cooking NutritionEarth.com Nutritiously Gourmet Recipes, Recipes, Recipes! (VegSocUK) The Vegetarian Channel Vegan Cooking Vegetarian Country Recipes Vegetarian Resource Group Recipes Veggie Unite
						Vegetarian Meal Recipes for Diabetes Asparagus with Pine Nuts & Pimento Ingredients 1 pound to 1-1/4 pound fresh asparagus 1 cup water 2 tablespoons fresh lime juice 1/4 cup diced pimento 1 tablespoon toasted pine nuts Directions Rinse asparagus and snap off tough ends. In a large skillet, bring water to a boil and add asparagus. Cover and steam asparagus until bright green, 2 to 3 minutes. Remove from heat, drain and arrange on a platter. Sprinkle with lime juice. Garnish with pimento and pine nuts. Serve warm or chilled. Calories: 37 Sodium: 6 mg Cholesterol: 0 mg Fat: 2 g Carbohydrates: 7 g Exchanges: 1 Vegetable Vegetarian Society - Diabetes & Vegetarian Spicy Chick Pea Soup Mung Bean and Vegetable Cottage Pie Savoury Crumble Tropical Fruit Salad Baked French Fries Ingredients 2 large potatoes 1/2 teaspoon salt 1 tablespoon vegetable oil 1/8 teaspoon paprika Directions Preheat oven to 450 F degree. Peel potatoes and cut into slices 4 inches long and 1/4 inch wide; place in a bowl of iced water to crisp. Just before cooking, turn onto paper towel and pat dry. Spread pieces in one layer of a shallow baking pan. Sprinkle with the vegetables oil. Shake pan to spread oil evenly over potatoes. Bake 30-40 minutes, turning frequently, until gold brown. Empty potatoes onto paper towels. Sprinkle with salt and paprika. Calories: 93 Protein: 2 g Fat: 3 g Carbohydrates: 15 g Exchanges: 1 Starch, 1/2 Fat Adzuki Apple-Bacon Soup 1 lb. (450 g) of dry adzuki beans, rinsed and picked over 1 3-inch (7.5 cm) piece kombu (dried seaweed) 5 slices fake bacon 1/2 white onion, chopped 2 teaspoons garlic, minced 2 cups (480 ml) veggie broth (or more) 1 14.5 ounce (410 g) can diced tomatoes 2 stalks celery, chopped 1/3 cup (80 ml) diced dried apple 1/2 cup (120 ml) red wine (optional) 2 sticks cinnamon, broken into large pieces salt and pepper to taste Soak beans overnight in fresh water with kombu. In the morning, drain and place in crockpot (include kombu). Add broth, onion, celery, and garlic; cook on high through half the day. Cut fake bacon into 1/2-inch (1 cm) pieces, and add with chopped dried apple to crockpot. Stir in wine (if used) and broken cinnamon sticks. Taste beans. If almost completely cooked, dump can of diced tomatoes with juice into crockpot. If beans are still crunchy, continue to cook on high until they are almost done, then add tomatoes. Turn crockpot down to low and simmer until dinnertime. Remove broken cinnamon sticks. Season with salt and pepper to taste. Serves 8 Note: the Kombu adds little to no flavor to the recipe and should completely disintegrate into the soup through cooking. If pieces are still visible and not aesthetically pleasing to you, the Kombu can be removed before serving. Kombu cooked with beans renders them more digestible, and reduces the "fragrant side effects" from eating beans. Confetti Bean Salad Ingredients 16 ounces can mixed cut green & wax beans 1/4 cup onion, chopped 2 tablespoons pimiento, chopped 1/2 cup cider vinegar Sugar substitute equivalent to 5 teaspoons sugar 1 tablespoon mixed pickling spices 1/4 cup celery, finely chopped Crisp lettuce leaves 1/4 cup green pepper, chopped Directions Drain beans, saving liquid. Combine this liquid with vinegar in a saucepan. Add mixed pickling spice, either loose or in a small cheesecloth bag. Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes. Meanwhile, mix all the vegetables in a bowl. Remove liquid from heat; add sweetener and stir until dissolved. Pour over vegetables and remove spice bag or loose spices. Chill several hours, stirring occasionaly. Drain before serving on crisp lettuce. Calories: 28 Protein: 1 g Carbohydrates: 7 g Exchanges: 1 Vegetable



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