Vegetarian Recipes

In this section of the site, you can find all of the vegetarian Skinny Chef recipes. Typically, there are several pages with recipes - so scroll down and use the paged navigation.... or search for the recipe by title:

 

Sweet Potato Mash

Written by 1 Comment

Sweet and naturally creamy, this mash is a great substitute for regular mashed potatoes. I love to serve it along side fish, so you’re cashing in on vitamin E as well as tons of vitamin A from the mash.

Dulce de Leche

Written by Leave a Comment

This gooey milk caramel is a South American favorite! It’s low-fat but caloric, so use it sparingly. I top low-fat cupcakes or serve it for dessert with apple and pineapple wedges.

Pizza Dough

Written by 3 Comments

I’ve tested so many different pizza dough recipes and this one is a combination of them. A great pizza has a crispy outer crust with a soft textured dough on the inside, baked perfectly in the hottest of ovens. If your oven doesn’t go up to 500° F or higher, I suggest purchasing an inexpensive pizza stone. Use your creativity to top this tasty crust. If you are using meats, seafood, or dense vegetables, pre-cook them before topping your pizza.

Zucchini Bites with Tapenade and Mozzarella

Written by Leave a Comment

I devised this recipe as an alternative to the average, more caloric party appetizer. Compliment the juicy texture of zucchini by combining it with a light layer of salty, flavorful tapenade. It can be assembled ahead and popped in the oven while you are serving your guests drinks.

Lemon Cabbage and Noodles

Written by Leave a Comment

Cabbage and noodles is an Eastern European staple. This one is high in protein with the addition of cottage cheese. Eat this dish in late fall or winter when cabbage is prevalent. The added fresh lemon will keep away the sniffles!

Poached Fruit

Written by Leave a Comment

I sampled this recipe when I was staying at Mrs. Bhanjara’s Guest House located in Amritsar, India. It’s a healthy winter dessert and a great way to enjoy unripe fruit during the winter months. My recipe calls for cinnamon leaves, sometimes referred to as ‘Indian bay leaves’.

Mousse au Chocolat

Written by 1 Comment

Most folks think a great chocolate mousse comes from whipped cream or by adding some dairy product, but the richest mousses I’ve tasted are made by using top notch, dark melted chocolate. This version was gifted to me from a French classmate from college.

Leek Quiche

Written by 2 Comments

I tasted this elegant, rich quiche while traveling in France. I’ve lightened this version by substituting with some low-fat dairy products. It’s a healthier option for celebrations or holidays and if you need a change from the traditional Thanksgiving dishes, this is a great substitution.