Saturday, August 8, 2009

3 low cal *Vegan* summer dinners

*I did not write this, I copied this from my favorite site "Lose Weight For life"

Summer is the ideal season to adopt a healthy living diet. The heat takes the edge off your appetite. Fresh fruits and vegetables are abundant. And motivation is high when we’re wearing shorts and bathing suits.

Probably the most common question I get is “so what do vegans eat anyway?” Example meal plans for weight loss often convince people wanting to adopt a healthy living diet that it’s doable.

Here are 3 suggestions for healthy, low calorie dinners that are perfect for summer.

Vegetable stir-fry, Brown Rice, Blueberry Sorbet

Here’s the basic recipe for vegetable stir-fry. Substitute summer squash and halved cherry tomatoes for some of the other vegetables, or whatever your local farmers’ market is featuring.

Serve the stir-fry with wholesome, high-fiber brown rice for a filling, healthy dinner.

Blueberries are in season in summer. Freeze some blueberries for an hour in a plastic freezer bag and then make this vegan sorbet A no guilt, icy dessert!

Vegan Lettuce Wraps, Chickpea Spinach Salad, Fruit Salad

Vegan Lettuce Wraps and Chickpea Spinach Salad are awesome paired together and there’s very little cooking. Perfect for hot summer days.

Why not make a generous fruit salad with watermelon, strawberries, peaches, plums, and green grapes? If you’re in a hurry you can even cheat and pick up pre-cut melon at the grocery store to speed up preparation. Sprinkle in a little stevia for extra sweetness, and add some chopped walnuts for crunch.

Vegan Barbecue, Grilled Corn on the Cob, Coleslaw, Ambrosia

Who says grills are only for meat? Make a healthy vegan barbecue!

Start with skewers of vegetables like pieces of summer squash, chunks of onion, slices of red and green bell peppers, and large mushrooms. Make a glaze of olive oil, minced garlic, and sea salt to brush on during grilling.

grilled-corn-on-the-cobCorn on the cob is awesome on the grill. First remove loose husks and silk. Then soak the ears in water for about 15 minutes. Pour out the excess water. Place the ears of corn on the grill.

If you’re using a gas grill, use medium-high heat and turn the corn every 5 minutes (be sure to use tongs!).

If you’re grilling on an old-fashioned smokey joe with a cover, turn them every 15 minutes. The corn steams inside the husks in 30-45 minutes. You’ll know it’s done when it looks like the picture at the left.

Remove from the grill. Peel off the husks under warm running water. Serve with Earth Balance Buttery Spread (vegan), sea salt, and pepper.

This coleslaw is the perfect crisp, cool side dish for your barbecue Or you can serve a large green salad with fresh tomatoes, romaine lettuce, cucumbers, and red onions.

This Vegan Ambrosia is a tangy, juicy dessert you can make ahead of time.

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