Wednesday, January 20, 2010

About Low Fat Cooking: Tempting Meatless Recipes

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From Fiona Haynes, Your Guide to Low Fat Cooking.
Thank to all of you who shared your reasons for eating low fat. You can see the responses here. If you didn't get an opportunity to tell your story, I'd still love to hear from you. This week, I have a nice variety of meatless recipes to share.

Black Bean Chipotle Chili
The smokiness and heat imparted by the chipotle chile adds a great depth of flavor to this hearty and delicious vegetarian dish. If you've never used chipotle chiles in adobo sauce before, be careful to use just one chile and a little of the sauce. If you make the mistake of emptying the whole can, you'll be in for something of a fiery surprise.

Quinoa-Stuffed Peppers
Filled with high-fiber, high-protein quinoa, mushrooms, onions, carrots and spinach, these peppers are a healthy and nutritious delight. Quinoa, which is technically a seed but used as a grain, is a wonderful option for those who can't eat gluten, and it makes a nice change from rice- or meat-filled peppers. If gluten isn't an issue and you can't find quinoa (Trader Joe's is a good source), use whole-grain couscous instead.

Chickpea Patties With Lemon Dressing
These chickpea patties are a nice meatless alternative to burgers. They're low fat, high fiber and taste delicious. Enjoy these low fat chickpea patties in a whole wheat pita or flatbread, or go breadless and enjoy them with a crisp green salad.

Vegetable and Polenta Casserole
This low-fat vegetable polenta casserole makes a delicious and filling vegetarian meal. Think of it as a kind of lasagna, only without the pasta. Instead of the lasagna noodles, you use polenta slices from a tube, which you can find near the pasta section of the grocery store.

 


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Fiona Haynes
Low Fat Cooking Guide
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