Special Delicious Vegetarian Dinner

Special Delicious Vegetarian Dinner

This special occasion vegetarian dinner is easy to prepare and a balanced meal in terms of acid/alkaline and food combining.  The most time consuming is the nut loaf but it is so delicious that it is worth it and does not take as much time as cooking a turkey.  Also, it is full of protein from all of the nuts and seeds…even my non-vegetarian friends and family like it.

NUT LOAF

Ingredients:
½ cup cashews
½ cup almonds
10 almonds for decoration
2/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup walnuts (chopped)
1 cup short grain brown rice
1/3 cup soya flour
4-6 tbsp soya sauce
1 onion
2 pieces of celery
¼ cup water
2 tsp basil
2 tsp. marjoram
2 tbsp flax meal

Directions:
1.    Lightly roast cashews, almonds, sunflower seeds and pumpkin seeds in the oven.
2.    Chop and sauté onion and celery.
3.    Chop all the nuts and seeds.
4.    Mix all the ingredients together and moisten with water.
5.    Pat mixture into a well-oiled bread tin.
6.    Decorate top with 10 almonds and line bottom of the tin with greaseproof paper.
7.    Bake at 350 degrees for 25-35 minutes.
Serve with mushroom or onion gravy.

Usually, the problem with cranberry sauce is that it is full of sugar. Here is my version of the popular Cranberry Sauce without any sugar which is no easy thing when it comes to cranberries as they are so tart.

CRANBERRY SAUCE (sugar-free)

Ingredients:
1 Package whole, organic cranberries (fresh, not frozen)
1 Organic Apple, cored and chopped
1 cup Apple juice
1/4 cup Organic, Brown Rice Syrup
1 tsp Stevia (Sunny Dew is best)
Pinch of salt

Directions:
1.    Put all ingredients into a saucepan and let simmer for a few moments.
2.    Remove and let cool.
3.    Taste and add more Stevia or Brown Rice Syrup if you like it sweeter.

Nutritional Tips: Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body.read all their health benefits here:  Cranberry Benefits

In clinical studies, cranberries have been shown to help maintain a healthy urinary tract and be especially beneficial to the eyes (significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy)

ASPARAGUS WITH LEMON JUICE

Ingredients:
1 pound asparagus, washed, trimmed, and cut diagonally into 2 inch lengths
1 tablespoon extra-virgin olive oil
1/2 lemon juiced
Dash of Spike seasoning

Directions:
1.    In a large frying pan over low heat, heat the olive oil
2.    Add Asparagus and cover and cook for 5 minutes.
3.    Add Spike and stir cook an additional 1 minute.
4.    Add lemon juice stir well and serve.

Nutritional Tips: Asparagus is full of nutrients!  It is a very good source of vitamin K, the B vitamin folate, vitamin C, vitamin A and also numerous B vitamins (B1, B2, B3 and B6) as well manganese, copper, phosphorus, potassium, and protein.

 
Here is a simple dish to make and have in the oven at the same time as your nut loaf.
 BAKED SQUASH WITH VEGETABLES

Ingredients:
1 medium squash
2 sweet potatoes
2 medium carrots
2 parsnips
10 very small onions
3 – 7 cloves garlic, sliced (optional)
1 tsp rosemary
3 tbsp. vegetable oil or butter
Salt to taste

Directions:
1.    Cut carrots, parsnips, sweet potatoes and squash into 2-inch pieces.
2.    Remove skins from onions and leave whole.
3.    Place all vegetables in a glass casserole dish.
4.    Mix in sliced garlic, rosemary, vegetable oil, and sprinkle with salt.
5.    Bake in 450º F. oven for 35 to 45 minutes until tender.
6.    Stir occasionally while baking.

Note:  If you want to become skilled at making your own healthy meals check out our Healthy Weekend Web BootCamps or for more in-depth training for a month .  You are guided by the knowledge and skills so that you become very confident. These have the focus and achievement of a gritty outdoor boot-camp but from the comfort of your home.

Different BootCamps focuses on different areas of health.

  1.  Acid/Alkaline Balance
  2. Food Combining and Weight Loss
  3. Gluten-Free Baking

Get more super healthy tasty vegan gluten-free recipes and useful lifestyle tips sent to you once a week, subscribe to the newsletter.

You can learn how to plan and prepare super healthy meals
with my 2-5-30 Healthy Diet Online Courses.

Copyright © Diana Herrington http://www.realfoodforlife.com

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

5 Comments

  1. Ray Barriere January 16, 2010 at 9:02 am

    I enjoyed the whole newsletter and your recipies are very interersting and I will be trying them soon
    Keep  on writing this entertainng newsletter and adding on to the education concept!! We all need education, and  alternatives to nutrition, life and health.
    Great job you two,
    Later,
    Ray

  2. Diana January 20, 2010 at 9:43 pm

    Thank you Ray for enjoying our work of love of encouraging others to eat well.

    I love been able to share all that I have learned for decades with people who are truly interested.

    Please do me a favour and let us know how it turned out for you.

  3. Tracy December 27, 2011 at 9:18 am

    What in the world is Spike seasoning? I have never heard of it; where can I get it?

  4. Diana Herrington December 27, 2011 at 1:42 pm

    Tracy, Spike a fancy vege salt with sea salt, vegetables, herbs and spices that I get at a health food store. I like using it because it means I use less salt and add some flavour. The only ingredient I do not like in it is hydrolyzed vegetable protein but the rest of the many ingredients sound ok to me.

  5. Marion June 1, 2014 at 7:22 pm

    I see a few recipes here that have ingredients I can eat and look scrumptious. I’ve already written some ingredients on my shopping list. Thank you so much.

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