Healthy Vegetarian Cooking With Low Calorie Vegetarian Cooking

By | November 17, 2008

Low Calorie Vegetarian Dishes and Healthy Cooking Recipes

There are many low calorie and vegetarian recipes especially for the ones who enjoy vegetarian food. Try the following simple low calorie vegetarian recipes.

Balsamic Eggplant with Mushrooms

This is one of the popular low calorie vegan recipes that serves 1 and provides about 120 calories and 6 gm fat.


1 small regular eggplant or Japanese eggplant, cut into halves and sliced thinly
2 teaspoon balsamic vinegar
1 teaspoon olive oil, preferably extra virgin
1 teaspoon parsley, chopped
2 oz mushrooms, quartered
Salt and pepper to taste


Take a heavy nonstick skillet and heat ½ teaspoon olive oil over medium heat.  Add eggplant slices, in batches if necessary. Reduce heat and cook egg plant for 5 minutes or till it is browned and softened. Add 1 teaspoon balsamic vinegar and sauté until the vinegar gets evaporated and leaves the eggplants glazed. Cut the side up and transfer the eggplants in a serving platter. Season with salt and freshly ground black pepper and keep aside. Add the remaining oil in the same skillet and sauté mushrooms on a medium heat for 4 minutes or till soft and light brown. Add the remaining vinegar and sauté for 2 more minutes until the vinegar gets evaporated. Season mushrooms with salt and pepper to taste. Spoon the mushroom mixture over eggplants and garnish with parsley. Serve hot.

Vegetarian Cooking With Pumpkin Soup Recipes

Black beans and pumpkin soup


2 oz black beans, canned, rinsed and drained
2 oz pumpkin
¼ ancho pepper
1/8 teaspoon cumin seeds, whole
1 clove peeled garlic
2 tablespoon onions, chopped
1 cup vegetable broth, fat free
½ cup water
Cilantro for garnish


Heat a dry skillet over a medium flame and sauté ancho pepper in it until softened. Discard the seeds and veins and remove chili. Add cumin seeds in the skillet and roast them until crisp or for about 30 seconds (stirring constantly to prevent burning). Grind ancho chilies, cumin seeds, onion, beans, garlic, broth, and water in a processer to get a smooth liquid. Transfer this mixture in the sauce pan and add pumpkin. Bring one boil and then reduce the flame. Simmer on low flame for 5 minutes or till the pumpkin is done. Add salt and pepper according to taste. Serve in a soup bowl, garnish with cilantro and serve hot. This is simple low calorie vegetarian recipe yields 1 serving and provides 120 calories and 1 gm fat.

Curry Vegetable Blend


¼ cup cauliflower florets, medium sized
¼ small onion, chopped
¼ zucchini, sliced
¼ red bell pepper, chopped
¼ cup tomatoes, chopped
¼ green bell pepper, chopped
1 tablespoon frozen green peas, thawed
1 teaspoon mild curry paste
1 tablespoon water
1 teaspoon oil
Salt to taste
½ teaspoon cilantro, chopped


Take a skillet, add oil. When hot add cauliflower and onions and sauté for 5 minutes or till the onions are soft. Add bell peppers and zucchini and cook for more 5 minutes. Add peas, tomatoes, water, salt, and curry paste and sauté further to mix all ingredients well. Cover and cook on low flame till all the vegetables are cooked thoroughly, stirring occasionally to prevent burning at the bottom of the skillet. Garnish with cilantro and serve hot. This recipe serves 1 and provides 130 calories and 7 gm fat.