Hi,
I like to cook in the evening when I come home from work, but I don’t want to gain weight. Do you know some light meals I could make?
I like everything but aubergines. 
mmmm Kathryn, thank you!! I might try that next week.
yummie, thanks a lot Sophia! That looks great.
Thanks a lot Deborah!! I will try that too!
thank you Boheme!
yummie, thank you Andrea!
mmm thank you Chelsea!! lovely.
Extra tags:
- light supper vegan,light vegerian supper,light vegetarian supper ideas,light vegetarian suppers,suggestions for a light supper,vegetarian light supper
deborah - said
April 9 2011 @ 16:38
You could do a cold soup-gazpacho, potato or borscht (beets). You could also grill some veggies and tofu outside. Obviously salads of any type. And if you have a pressure cooker or even better a slow cooker, boracho beans (pinto or black beans cooked with tomato, onion, bell pepper, garlic and beer-abt 1/2 c is all) with corn bread and some salad greens, Quinoa has all the essential amino acids of meat, but is a grain-eat that in a salad or cooked with squash, potatoes and/or tomatoes. I’m making me hungry. Good Luck!
Kathryn - said
April 9 2011 @ 16:38
You should try this vegetarian lasagna. It uses soy cheese, which is much healthier than normal cheese, but it still tastes great! http://www.recipe4living.com/recipes/healthy_vegetable_lasagna.htm
sophiasgr8 - said
April 9 2011 @ 16:38
Fried Polenta With Sweet Garlic-Greens
Ingredients
•1 prepared polenta (log)
•1 bunch red swiss chard or fresh spinach (baby spinach best)
•1-4 tablespoon olive oil
•4 minced garlic cloves (fresh or jarred)
•1 onion
•1/4 cup water
•1/4 cup dried sweetened cranberries
•2 tablespoons pine nuts
•1 tablespoon lemon juice
•parmesan cheese
•fresh ground pepper
Directions
Prepare greens by rinsing well in water. If using chard, separate stems and leaves and chop stems into ~ 1 inch pieces, leaves can be torn or chopped. If using baby spinach, just chop off bottom to separate leaves. Cut polenta into 1/4-1/2 inch slices. In one frying pan with ~1 T oil over medium heat, fry onion, chard stems if using chard, and garlic. After a few minutes, add 1/4 cup water and cover to partially soften stems by steaming. Remove cover and add chard leaves (or spinach), cranberries, and pine nuts. Cook until greens reach desired consistency (tender-crisp to soft). Add lemon juice. Meanwhile, in second frying pan, fry polenta slices in 1 teaspoons to 3 T olive oil (depending on how crispy or healthy you want it) until browned.Top polenta with greens and parmesan cheese and pepper to taste.
Calories 196
I assume the portion size is 1 piece of polenta you could eat two slices and eat extra green vegetables. Many diets allow you to eat all of the green vegetables you want. It has worked for me.
I don’t know the calorie count on this one but it should certainly be healthy:
TABBOULEH WITH GRILLED VEGETABLES
Ingredients
•1 cup bulgur
•3/4 teaspoon salt, divided
•1 cup boiling water
•2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs
•2 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds
•3 large portobello mushroom caps, wiped clean
•2 cups cherry tomatoes
•3 tablespoons extra-virgin olive oil, divided
•Freshly ground pepper to taste
•1/4 cup chopped walnuts
•3 tablespoons lemon juice
•1/2 cup chopped fresh parsley
•1/2 cup chopped fresh mint
Directions
Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover with plastic wrap and let soak until tender and liquid has been absorbed, about 30 minutes.
Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat.
Place zucchini, onions, portobellos and tomatoes in a single layer on a baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and pepper. Working in batches, grill the vegetables until tender, turning once or twice. Allow 8 to 10 minutes for zucchini and onions, 6 to 8 minutes for mushrooms, and 2 to 3 minutes for tomatoes.
Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. When the vegetables are cool enough to handle, coarsely chop the zucchini, onions and mushrooms. Cut the tomatoes in half.
When the bulgur is tender, add the remaining 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts.
La Vie Boheme - said
April 9 2011 @ 16:38
Marinate and grill some veggies or make a vegetable soup.
Andrea - said
April 9 2011 @ 16:38
You can put on a slow cooker of chili prior to leaving for work it will be ready for you when you get home from work. You can serve it with a simple tossed salad. You can also check out the Gardein recipes and those are great! Gardein makes all sorts of great Vegan substitutes and has recipes on their website. I also love the Skinny Bitch in the kitch cookbook. You can also make Tacos substituting Boca Crumbles for ground beef. You can also make Sloppy Joes substituting the Boca Crumbles for beef again. You can make Angel hair pasta and serve with Marinara Sauce and a green salad. I also sometimes make Vegan Bratwurst Subs with peppers and onions. Tofurkey makes a delicious Vegan Bratwurst that you can just heat and eat. You can also put on a slow cooker of lentil soup and have it ready when you come home. You can check out vegan cookbooks from the library. Vegan Express by Nava Atlas is a good one as well.
Chelsea - said
April 9 2011 @ 16:38
Bake, grill, or microwave a large potato. In the meantime, dice and saute zucchini and mushrooms with minced garlic and basil, to taste. Cut the potato in half. You can add butter, salt, and pepper if you like, but it’s just as good without it. Pour the sauteed veggies over the halves, and top with diced cherry or grape tomatoes. I just made this for the first time, and it was great. Definitely one for the books.