Best Vegetarian Diet for Weight Loss

By Amanda A. Smith 

Are you an overweight vegetarian? Do you know the best vegetarian diet for weight loss? There are a number of foods that you can consume to reduce any excess weight as a vegetarian. One great thing about this diet is that it is made of natural ingredients. A typical diet for a vegetarian should include legumes, seeds, nuts, fruits, and vegetables. They should not contain any food from animals at all. Each diet you undertake should be unique in its own way.

Vegetarian diets for weight loss is easy to adapt. This is because it is made from readily available ingredients. Many people in the modern world are opting for this diet since it has proved to be effective in weight loss. It will not only see you lose weight, but will also help maintain the health of your body. It will reduce the risks of health problems such as heart disease and cancer.

Even though vegetarian diet for weight loss is the most effective way of losing weight, you should plan this diet in such a way that it contains all the nutritional elements you need to maintain the health of your body. You should ensure that the nutritional requirements of the body are catered for. A good diet for a vegetarian is the one that will steer off foods that are rich in saturated fats, cholesterol and animal proteins. Instead it should be rich in foods that contain high levels of potassium, magnesium, carbohydrates, and calcium. You should also include fiber. This is a crucial component that will see you lose the maximum amount of weight from your body. It works by suppressing the appetite. It is good to know the nutritional information of your food and also know the amount of calories you need per day.

Most people tend to think that vegetarian diet for weight loss contains tasteless and boring foods. This is an inaccurate perception. There are a number of delicious recipes that you can adapt to make your diet tasty. It is advantageous to include all the essential nutrients like proteins, iron, and carbohydrates. This will ensure you have a balanced diet. This type of diet will help in burning down the fats that will see you lose excess fat from the body. You should ensure it is low in carbohydrates and be minimal in calorie content.

It is recommended that before you undertake a vegetarian diet for weight loss that you consult a dietitian. This is the person who will guide you on the amount of calories to consume per day. Bear in mind that calorie requirement will vary from one individual to another. It will all depend on your state of health.

If you want to lose weight using a vegetarian diet, you need to know the main reason why you want to lose weight. This is what will motivate you to stop consuming animal products. Whatever the reason, you can be assured that a vegetarian diet for weight loss can help you lose weight at the same time as improving your overall health.

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Bitter and Sweet Soup

Once The Bitterness Is Over, Sweetness Comes!
Bitter Gourd, Corn and Pumpkin Soup



Introduction
To encourage people to face difficulties in life, there’s a Chinese proverb, “Once the bitterness is over, sweetness comes!” (ku jin gan lai). To name this soup with this proverb is certainly well suited! The sweet taste is well blended within the bitter taste from the bitter gourd. Once the bitter taste finishes, you’ll surely taste the sweetness from the corn and pumpkin. Drink this soup, and remember: rainbow comes smiling after heavy rain and storm!

Ingredients
1. Bitter Gourd – 100g
2. Corn – 100g
3. Pumpkin – 150g
4. Water – 600ml

Preparation
1. Wash and cut the Bitter Gourd across to get circular slices. Scope the seeds away.
2. Cut the Corn into few pieces across.
3. Skin and cut the Pumpkin into small cubes.

Steps
1. Boil the water in a pot.
2. Add in all the ingredient and switch to slow fire. Cook for around 1 hour.
3. It is ready to serve.

Remarks
You can add in some salt or seasoning for taste. However, this soup is tasteful by itself. And if you’re using slow cooker, add in all the items right from the start, and cook with slow fire for overnight.

source : vegetarian-guide.com

Vegetarian Gado Gado

Gado Gado, it is one of a favorite vegetarian dishes from Indonesia. It is very easy to make.

Ingredients
Vegetable salad

The exact composition of the vegetable salad varies, but usually comprises some mixture of

• Shredded or chopped green vegetables such as cabbage, watercress, and bean sprouts, sliced vegetables such young boiled jack fruit, string bean, bitter melon, and cucumber;
• Tofu (bean curd);
• Tempeh;
• Sliced boiled potatoes;
• Peeled and sliced boiled eggs.
• Boiled corn (Jakarta style)

The eggs and potatoes are boiled. Only the cucumber is raw. The rest of the vegetables should be blanched. Some cooks prefer to steam the vegetables.
In addition to the vegetables, several kinds crackers and fried onion are needed. One of the most important ingredient is Limo lime. Without this lime, gado-gado does not have the smell of a real gado-gado, at least for the Jakarta style gado-gado.
Peanut sauce dressing
What distinguishes gado-gado from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies as well. One may use a commercial Indonesian peanut sauce or satay sauce, or make the sauce oneself. For making the sauce, the common primary ingredients are:

• Ground fried peanuts with most of the oil drained off
• Coconut sugar/palm sugar (can substitute brown sugar)
• Chilies (according to taste)
• Limo lime juice (this is indispensible)
• Taramind water.

Note the above is for Jakarta style gado-gado.

Source: http://en.wikipedia.org/wiki/Gado-gado

Important:
you can take out eggs, garlic and onion from the ingredient to fit your vegetarian style.

A traditional Indonesian way of making gado-gado

source video : vegetarian-guide.com

Mango Sticky Rice

4 servings
Preparation time: 1 hour
Recipe: San Jose Center, USA
Picture: Ohio Center, USA
Category: Breakfast
Country: Aulac

Ingredients(Pic 1)

2 cups uncooked sweet rice *, soaked in warm water about 3 hours and drained (or 5 cups cooked sticky rice) 1 can (14 oz. or 1 ¾ cups) coconut milk 1 cup granulated sugar 1 teaspoon salt 4 ripe mangos (or 6 small ripe mangos) *

* Available in Asian Markets

Directions

1. Steam the sweet rice in a steamer about 30-40 minutes or until fully cooked. 2. Cook the coconut milk, the sugar, and the salt in a small saucepan on low heat for about 10 minutes. 3. Add the coconut milk mixture to the cooked sticky rice about 30 minutes to 1 hour before serving. 4. Before serving, cut the mangos into “bite-size” chunks.

Decoration

Place the sticky rice on a medium-sized plate, add the mangos in the middle, and some mint leaves on top for garnish.

Source : godsdirectcontact

Creamy Vegan Carrot Soup with Coconut Recipe

This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy soy-free tropically flavored soup. This carrot soup recipe is so good; I literally couldn't stop taking bites as I was trying to photograph it! If you're looking for a nutritious vegan carrot soup recipe, you won't be disappointed with this yummy vegan, dairy-free and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup.

Ingredients:

• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1 1/2 tsp curry powder
• 1 3/4 cup vegetable broth
• 1 14 ounce can coconut milk
• sea salt, to taste

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

Source : vegetarian.about.com

Black bean vegetarian chili

I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite vegetarian chili recipe!

Ingredients:

• 2 cloves garlic, minced
• 1 small onion, diced
• 2 small sweet potatoes, peeled and chopped
• 2 medium carrots, sliced
• 1/2 red bell pepper, chopped (optional)
• 2 tbsp olive oil
• 1 15 ounce can black beans
• 1 15 ounce can diced tomatoes or tomato sauce
• 1/2 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne (or to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation:

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes. Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.
Makes 5 servings of homemade black bean chili.
Nutritional information (per serving):
Calories: 427, Calories from Fat: 67
% Daily Value:
Total Fat: 7.5g, 12% / Saturated Fat: 1.2g, 6% Trans Fat: 0g
Cholesterol: 0mg
Sodium: 368mg, 15%
Total Carbohydrates: 72.0g, 24%
Dietary Fiber: 17.3g, 69%
Protein: 21.4g
Vitamin A 289%, Vitamin C 65%, Calcium 15%, Iron 31%

Source : Vegetarian info

Mushroom and Sweet Peppers Sandwich

Ingredients

600g (20 oz) portabella mushrooms, thickly sliced
1 each red, yellow and orange sweet bell peppers, cut into strips
2 medium size onions, cut into strips
5-6, 6” French rolls
½ stick butter (or as needed), sliced
2 Tbsp olive oil
As needed Mrs. Dash Seasoning (mixture of dried herbs without salt)
As needed garlic salt

Directions

1. Heat oven at 400°F(205°C).
2. Melt butter in pan and place mushroom slices in pan, sprinkle dry herb mixture and garlic salt to taste. Pan- fry both sides of mushroom until soft. Put aside.
3. Heat olive oil in pan, stir-fry onions and sweet peppers until soft. Season with garlic salt and dried herb mixture. Put aside.
4. Heat French Rolls in oven for 3 minutes. Cut open side ways.
5. Layer Mushroom Slices and Sweet Bell Peppers.

Provided by Los Angeles, USA

Vegetarian Baked Pasta

Ingredients

200g Spiral Pasta
2 Courgetts
4 Tomatoes
6 slices Soy Ham
Broad Beans
2 Capsicum (1 red and 1 green bell pepper)
1 can of Dolmio Cheese & Onion Pasta Bake Sauce
Spanish Black Olives
Basil Pesto
Vegetable Oil

Seasonings

Salt Pepper & sugar - as required to taste
Vegetarian chicken powder - as required to taste

Preparations

1. Cut the soy ham into cubes and fry until slightly crispy, set aside.
2. Slice the courgetts and capsicums, chop the tomatoes in cubes.
3. Stir fry the tomatoes first, then add in courgetts & broad beans and stir fry for another 3 mins.
4. Add the soy ham in and stir fry for another minute and set aside.
5. Boil the pasta in a pot until soft, drain the water and place the pasta in an oven dish and layer the fried ingredients with creamy pasta bake sauce, olives and pesto (as required to taste).
6. Sprinkle with grated cheese on top and decorate with sliced red and green bell peppers.
7.Bake in 180°C for 15 minutes.
8. Serve while it's hot!

Recipe Provided by Auckland Center, New Zealand