Diabetic Vegetarian Recipes
The following are just a sample of the mouth-watering diabetic vegetarian recipes available in the Delicious Diabetic Recipes ebook.
VEGETARIAN’S SPECIAL K LOAF
5 c. Special K cereal
5 eggs, beaten
1 c. chopped walnuts
1 lg. carton cottage cheese
2 tbsp. McKay chicken seasoning or onion soup mix
1 lg. onion, chopped
Chopped celery, if desired
Saute onion in 1/4 cube margarine. Mix all ingredients together and turn into greased loaf pan. Bake 45 minutes. Freezes well. To serve after freezing, reheat in oven 20 minutes.
BROCCOLI & CHEESE POTATOES
2 baked potatoes
2 tsp. margarine
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated
2 c. cooked broccoli
Bake potatoes until done. Cook broccoli in salt water until tender. Melt margarine in saucepan. Add cornstarch, milk and dry mustard; cook until thick. Then stir in cheese until it melts.
Stir in broccoli. Split potatoes and top with broccoli mixture. 4 servings. Exchanges: 1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat. Calories = 241 per serving. Fat = 11.5 grams. Protein = 12.5 grams. Carbohydrate = 24 grams.
STUFFED GREEN PEPPER
1 sm. green pepper
3 level tbsp. cooked & drained rice
Salt & pepper to taste
1 tsp. chopped onion
1 tsp. chopped celery
1/3 c. tomato juice
Wash and cut stem end from green pepper and remove seeds and membrane. Place in pan with ½” to 1 “ water in bottom. Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together.
Fill green pepper with rice mixture. Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes. 1 serving per green pepper. Exchange for 1 vegetable exchange and 1 bread exchange.
PICKLED FRENCH STYLE GREEN BEANS
1 can beans
1 tsp. pickling spice
2 tsp. artificial sweetener
1/3 c. vinegar
Steam beans 5 minutes or less and strain. Mix rest of ingredients and bring to a boil. Strain to rid of spices. If needed you can add vinegar or sweetener to taste. Pour over beans and let stand overnight.
CABBAGE WITH TOMATOES
2 med. onions, sliced
Artificial sweetener to equal 1 tbsp. sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon
In deep saucepan, saute’ onions in small amount of bouillon. Saute’ until soft and golden. Sprinkle with sugar. Add cabbage, salt, caraway, vinegar, and water. Simmer, covered, over low heat for 30 minutes. Add tomatoes and simmer, covered for 15 minutes more. Mix flour with 2 to 3 tablespoons of pan liquid. Make a smooth paste. Stir into cabbage. Cook, uncovered, stirring constantly until mixture thickens.
