Why use diabetic vegetarian recipes? Changing to a vegetarian diet probably won’t cure your diabetes, but might offer some benefits over a non-vegetarian diet, states the Mayo Clinic representative Maria Collazo-Clavell, M.D. A diabetic vegetarian diet may be helpful in controlling your weight, your blood sugar levels, and preventing some of the complications caused by diabetes. According to MayoClinic.com, some of the benefits of a diabetic vegetarian diet are that it:

  1. Promotes a healthy weight – since the foods of a vegetarian diet are often lower in calories than those of a non-vegetarian diet, weight management is simpler. A healthier body weight improves blood sugar level control, which in turn reduces your risk of diabetic complications.
  2. Improves blood sugar control and insulin response – Eating healthier foods helps your body to respond to insulin, which again means that your diabetic risks will be lowered and you may be able to take less medications as well.
  3. Reduces your risk of cardiovascular disease – Cardiovascular disease is one of the greatest health risks to a diabetic. Since a vegetarian diet often includes foods which are low in saturated fat and cholesterol-free, the risk of cardiovascular problems developing is diminished. A vegetarian diet is also usually high in soluble fiber, which contributes to cardiovascular health as well.

 

With these facts in mind, enjoy the following vegetarian diabetic recipes, knowing that you are eating healthily in your diabetic diet. Try the following:

 

Penne with Peppers and Walnuts

Ingredients

  • 6 oz of multigrain penne
  • ¼ cup chopped walnuts
  • 1 cup halved grape tomatoes
  • ¼ cup fresh parsley, snipped
  • 2 medium sweet peppers (of your choice), seeded and cut lengthwise into strips
  • 1 small red onion, chopped
  • 1 tbsp. olive oil
  • 1 tbsp. Parmesan cheese
  • 1 tsp. dried rosemary, crushed
  • 4 garlic cloves, chopped
  • ¼ tsp. black pepper

 

Instructions

To begin, cook the pasta according to the package directions. Once drained, set the pasta aside. Next, heat the oil over medium heat in a large skillet. Once the oil is hot, brown the walnuts and garlic (about 2 minutes, stirring frequently). Add in the sweet pepper and red onion, and allow the vegetables to cook, stirring frequently, until they become tender, but crisp (about 7 minutes). Add in the tomatoes, and when these are heated through, add the parsley, rosemary, and black pepper. Top the pasta with the walnut mixture, and toss to coat the past. Sprinkle with Parmesan cheese before serving.

 

Indian Vegetarian Diabetic Recipes

 

Onion, Tomato, and Cabbage Salad

Ingredients

  • 4 large firm tomatoes, chopped
  • 1 large onion chopped
  • 2 cup shredded cabbage
  • ½ cup fresh cilantro, chopped
  • 2 green chile peppers, minced
  • 1 tbsp. clarified butter
  • 1 tbsp. roasted peanut powder
  • White sugar to taste
  • Salt to taste

 

Instructions

Mix together the onion, cabbage, tomatoes, chiles, sugar, salt, and peanut powder. Next, heat the butter over medium heat. Add the cumin and continue stirring until toasted and then pour this over the salad mixture. Mix all of it together, and chill before serving, garnishing the plates with the cilantro.

 

Indian Squash

Ingredients

  • 2 cup acorn squash, cubed
  • ¼ cup orange juice
  • 1 tsp. orange rind
  • 2 tsp. orange rind
  • 2 tsp. low-fat margarine
  • 2 tsp. sugar or sugar substitute equivalent

 

Instructions

Cook the squash in a small amount of boiling water until it is tender, but crisp. Then drain. Next, melt the margarine in a sauce pan, and add the orange rind, orange juice, and the sugar. Continue to cook over low heat until all of the sugar is dissolved, and then add the squash. Cover and continue to cook for 5 minutes more. Serve warm.