Vegetarian diet - sample menu
Order diet1000, 1200, 1500, 1800 2000, 2200 kcal
You do not eat meat and you are looking for well-balanced dietary catering? A vegetarian diet was created for people who do not eat meat products and fish but want provide the body with required nutrients and vitamins. In menu often appear high protein vegetables such as soybeans, chickpea, lentil and dairy products. The meals are especially rich in fibre, the source of which are the leguminous plants listed above, as well as vegetables, fruits and whole grain cereal products.
| Monday |
|---|
| Breakfast |
| Wholemeal toast served with cheese spread and pieces of fresh pepper |
| Second Breakfast |
| Soya dessert with rasberry moussen |
| Dinner |
| Vegetable cutlets in almond flakes with parboiled rice and boiled fresh cauliflower salad |
| Afternoon Snack |
| Macedonia salad |
| Supper |
| Shortbread cupcakes filled with spinach and pepper |
| Tuesday |
|---|
| Breakfast |
| Cottage cheese sandwiched with blueberry jam with mini graham roll |
| Second Breakfast |
| Lentil spread with cherry tomatoes |
| Dinner |
| Vegetarian stuffed cabbage in tomato sauce, served with buckwheat with mushrooms and Sicilian caponata |
| Afternoon Snack |
| Pears with blackberry sauce |
| Supper |
| Oriental hummus with soya roll and boiled mung bean sprouts |
| Wednesday |
|---|
| Breakfast |
| Fluffy omelette with mushrooms, pieces of pepper and pumpkin seeds |
| Second Breakfast |
| Blueberry cocktail with dessicated coconut |
| Dinner |
| Stewed vegetables with joghurt and penne pasta, and red cabbage salad |
| Afternoon Snack |
| Banana with chocolate sauce |
| Supper |
| Tofu, grape, walnut and raisin salad with lemon vinegrette |
| Thursday |
|---|
| Breakfast |
| Exotic, colorful muesli with sesame seed |
| Second Breakfast |
| Slice of wholemeal bread served with blue chesse and fresh tomato |
| Dinner |
| Chicory cutlet with carrot and celery salad, served with roast potatoes |
| Afternoon Snack |
| Vanilla custard with fruit sauce |
| Supper |
| Fresh vegetable salad with honey and mustard dressing and spelt bread |
| Friday |
|---|
| Breakfast |
| Arugula salad with roasted beetroot, sunflower seeds and cherry tomatoes served with Greek cheese and herbal dressing |
| Second Breakfast |
| Strawberry dessert on vanilla cream base |
| Dinner |
| Vegetarian stuffed cabbage with tomato sauce, served with buckwheat and grated beetroot |
| Afternoon Snack |
| Orange-almond cookies |
| Supper |
| Mediterranean salad |
| Saturday |
|---|
| Breakfast |
| Wholemeal bread served with homemade soya pate and pieces of fresh cucumber and tomato |
| Second Breakfast |
| Cottage cheese with pieces of apples and honey |
| Dinner |
| Soya ragu with basmati rice, stewed beans, Roman cauliflower and Chinese and golden corn salad |
| Afternoon Snack |
| Tropical fruit salad with cashew nuts |
| Supper |
| Vegetable spring rolls |
| Sunday |
|---|
| Breakfast |
| Cyprus salad served with graham bread |
| Second Breakfast |
| Light cottage cheese with white radish and chives |
| Dinner |
| Vegetable tart with cheese sauce and sweet leek salad |
| Afternoon Snack |
| Roast apples with apricot jam |
| Supper |
| Soya forest fricassee with tomatoes and crispbread |
