Recipes for Healthful Vegetarian Food While Pregnant


1. Sprouts Open Sandwich:

You Need:

¼ cup sprouts
1 yellow, red, or green capsicum
1tbsp olive oil
Freshly ground black pepper, to taste
4 tomato slices
Few black olives
Dried oregano, to taste
Salt, to taste
¼ cup mozzarella cheese (grated)
For the marinade, mix the following:

1tsp vinegar
1tsp olive oil
½ tsp powdered sugar
Salt, to taste
How To:

Preheat the oven to 392°F (200°C).
Pierce the capsicum with a fork, brush with olive oil, and roast on a grill. Let it cool. Wash in cold water and remove the skin, stem, and seeds. Cut into thin slices.
Mix the capsicum with olive oil, salt, and pepper. Divide into equal portions.
Mix all the ingredients mentioned under marinade mix in a bowl to make a smooth spread.
Spread marinade onto the slices. Place the capsicum mix on top and layer with tomato slices, sprouts, and black olives. Sprinkle over the oregano, pepper, and salt.
Sprinkle cheese and put the bread slices into the oven to bake until cheese begins bubbling.
Serve warm with a cup of fresh lemonade or a cup of milk.


2. Aloo Methi And Tofu Paratha:

You Need:

For stuffing:

Soya flour dough
2 boiled potatoes
¼ cup chopped methi leaves
¼ cup crumbled tofu
½ tsp turmeric powder
½ tsp dried mango powder
1 chopped green chilies
Salt, to taste

1 cup whole wheat flour
2 tbsp soy oil
How To:

Mix the ingredients for the stuffing in a bowl. Set aside.
Take some dough and roll it between your palms to make a small ball. Roll out the ball into a small circle with evenly thin edges.
Place the stuffing in the center of the circle and fold the edges inwards to close the circle.
Flatten and roll again to make a circle. Cook in soy oil on a skillet on both sides till it turns golden brown.