Recipe weeks

Lunch or dinner, got a recipe for the perfect side dishes? Link it in with the recipe!

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laura
forever in our hearts
Posts: 4190
Joined: Wed Aug 31, 2005 11:13 am

Recipe weeks

Postby laura » Sun Feb 12, 2006 1:29 pm

keep track of the recipes i make and such and try to do a shopping list and reuse them later on


Sunday- Kale Potato quiche (Larry loved loved this, said it was the best dish i 've ever made)
Mon- Whole Wheat Pizza
Tues- Quinoa burgers w/oven baked fries
Weds-Tofu Parmesan
Thursday-Lentil Crockpot
Frida- pasta w/garlic bread

Kale Pot quiche

Potato-Kale Quiche
This is my husband’s favorite quiche. It’s hearty and filling, yet doesn’t weigh you down. If you don’t have kale, try spinach, chard or other dark green leafy vegetable.

1 recipe Basic Pie Crust (page xxx) or prepared (9- or 10-inch) deep-dish crust, partially prebaked (I made my own)
1 tablespoon olive oil
1 onion, diced
2 cups peeled, diced potatoes (about 3 medium)
2 packed cups chopped kale
3 eggs
1 1/4 cups milk (dairy or nondairy)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch ground nutmeg
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)

Preheat oven to 375ºF. Prepare pie crust and place in 9- or 10-inch deep-dish pie pan. Partially prebake crust as directed on page xxx.
Prepare filling while crust is prebaking. Warm oil in skillet over medium heat. Add onion. Sauté 5 minutes. Stir in potatoes. Cover and cook 5 minutes. Stir in kale. Cover and cook another 5 minutes. Kale and potatoes should be tender but not overcooked.
Whisk eggs, milk, mustard, sea salt, pepper, and nutmeg until frothy. Place 1/2 of the cheese evenly over bottom of crust. Place potato-kale mixture over cheese. Cover with remaining cheese. Pour egg mixture over vegetables and cheese to fill crust.
Bake at 375ºF for 40 minutes, or until center is set. Cool 10 minutes before cutting.


Quinoa burgers

2 cups cooked Quinoa
1 onion chopped
1 carrot grated
1 clove garlic minced
1 Tablespoon onion soup mix or preferred seasonings
1/2 cup bread crumbs
1 finely chopped celery stick
1 egg (beaten) - This makes a firmer burger

Mix above ingredients, add salt and pepper to taste. Form burger with wet hands (patties are about 4 inches in diameter and ½ inch thick. Lightly oil frying pan. Cook about 5 minutes each side until golden brown.

Variations:

1/2 cup cooked and finely chopped broccoli

1/2 cup mushrooms, finely chopped


Tofu Parmesan

NGREDIENTS:

* 1/2 cup seasoned bread crumbs
* 5 tablespoons grated Parmesan cheese
* 2 teaspoons dried oregano, divided
* salt to taste
* ground black pepper to taste
* 1 (12 ounce) package firm tofu
* 2 tablespoons olive oil
* 1 (8 ounce) can tomato sauce
* 1/2 teaspoon dried basil
* 1 clove garlic, minced
* 4 ounces shredded mozzarella cheese

DIRECTIONS:

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.


Lentil Crockpot


Lentils with cheese and tomatoes and carrots and peppers and celery.
This lentils recipe is made in the crockpot.
INGREDIENTS:

1 pound lentils, rinsed and picked over
2 cups chopped onions
2 cloves garlic, minced
2 cups canned tomatoes, chopped, with liquid
2 1/2 cups vegetable broth
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, chopped
2 tablespoons fresh chopped parsley
1 dried bay leaf
1/2 teaspoon salt
1/8 teaspoon ground marjoram
1/8 teaspoon leaf sage, crumbled
1/8 teaspoon dried leaf thyme
8 ounces shredded Cheddar cheese
PREPARATION:

Place all ingredients, except the cheese, in the slow cooker and cook
on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are
tender. Stir in the cheese until it is melted. Serve hot, topped with
more cheese, if desired


Shopping List

Kale- enough for 2 cups
Potatos- bag
onions-bag
eggs
cheddar cheese
quinoa
bread crumbs
celery
carrots
garlic
lentils
canned tomatoes
1 bell pepper
fresh parsley
mozzarella cheese- shredded
1 package tofu
1 can tomato sauce
pasta
flour- to make bread
Last edited by laura on Fri Feb 17, 2006 10:16 am, edited 1 time in total.

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laura
forever in our hearts
Posts: 4190
Joined: Wed Aug 31, 2005 11:13 am

Postby laura » Fri Feb 17, 2006 10:15 am

Sat- "meat" loaf w/ baked tatos
Sunday- going over MIL's
Monday- Spinach millet w/lentils and indian fry bread- SPinach millet wasn't all that great, won't be making it again

Tuesday-Tofu Pot pie (recipe in NFVB)
Weds-White Bean and Barley Soup
Thursday-Tempeh Enchiladas
Friday- whole wheat pizza








"Meat" Loaf
- substitute for 2 eggs
- 1 tbsp soy sauce
- 1 box med firm silken tofu (i wasn't aware it can be firm/silk at the same time?)
- 3/4 cup chopped walnuts
- 1 packet dried onion soup mix
- 1 tsp oil
- 1 1/2 cups chopped onion
- 3/4 cup chopped celery
- 2 cups chopped mushrooms
- oregano, basil, favorite seasonings
- 1 1/2 cups bread crumbs

Mix egg substitute, soy sauce, tofu and onion soup mix in blender. Add walnuts and blend until smooth

Saute vegetables until onions are transparent. Add herbs/spices while sauteeing.

Mix blender ingredients, veggies and bread crumbs together in a large bowl. Press into greased loaf pan.

Bake at 350 for 45 mins. Let cool. Turn loaf out and slic



Spinach and Millet with Lentils
-------------------------------

1 large onion, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon salt
1 lb spinach
1/4 lb mushrooms
2 medium courgettes/zucchini

1/2 cup red lentils
1 cup millet
1 lb peeled tomatoes (a can of chopped tomatoes:-)
1-1/2 tsp salt

sufficient tomato puree to thicken

In a frying pan fry the garlic, onion, paprika and cumin in some water.
Simmer with a lid on for a couple of minutes. Add the mushrooms and the
courgettes and simmer for a few minutes more. Add the shredded spinach,
salt and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet
usually takes longer than red lentils so wait for five minutes before

adding them. As the millet and lentils absorb the water put in the
chopped peeled tomatoes and the salt. Continue simmering till the millet
is tender, adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to
thicken. Simmer for another couple of minutes.

Indian Fry Bread

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.
Pull off large egg-sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden.

Serve hot. Try brushing on honey, or making into an Indian Taco (that's the fry bread served with chili and taco fixin's Smile


White Bean and Barley Soup


1 ½ cups dried northern beans
1 chopped onion
Miniced garlic
4 cups broth
3 meduim chopped carrots
2 chopped red bell peppers
2 celery sticks
½ cup pearl barley
2 bay leaves
½ tsp thyme
1 can diced tomatoes

Place in crockpot, cook until tender.



Tempeh Enchilada

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled (multi grain is best)
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese


Directions
1 Preheat oven to 350 degrees (175 degrees C). Lightly
oil a 9x13 inch baking dish.
2 In a medium bowl, combine the beans, garlic, onion,
chile peppers, jalapeno pepper, and tempeh. Pour enchilada
sauce into a shallow bowl.
3 Dip three tortillas in the enchilada sauce, and place
them in the prepared baking dish. Be sure to cover the
bottom of the dish as completely as possible. Place 1/2 of
the bean mixture on top of the tortillas, and repeat.
Drizzle the remaining sauce over the casserole, and sprinkle
with olives and shredded cheese.
4 Cover, and bake for 30 minutes. Uncover, and continue
baking for an additional 15 minutes, or until the casserole


Shopping List

- 1 box med firm silken tofu
- 3/4 cup chopped walnuts
- 1 packet dried onion soup mix
-bag onions
-celery
- 2 cups chopped mushrooms
1 (15 ounce) can black beans, rinsed and drained
garlic
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper
1 (8 ounce) package tempeh
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
8 ounces shredded Cheddar cheese
carrots
2 red bell peppers
pearl barley
1 can diced tomatoes
1 lb spinach
2 medium courgettes/zucchini
1/2 cup red lentils
millet
1 lb peeled tomatoes (a can of chopped tomatoes:-)

User avatar
laura
forever in our hearts
Posts: 4190
Joined: Wed Aug 31, 2005 11:13 am

Postby laura » Tue Feb 28, 2006 10:20 am

Sunday- Kale Pot quiche
Monday- Coconut curry tofu
Tuesday- hummus pizza
Weds-quinoa burgers w/oven baked fries
Thursday- Spinach chickpea curry
Friday-Veg tofu lasagne w/garlic bread
Sat- leftovers

Potato-Kale Quiche
This is my husband’s favorite quiche. It’s hearty and filling, yet doesn’t weigh you down. If you don’t have kale, try spinach, chard or other dark green leafy vegetable.

1 recipe Basic Pie Crust (page xxx) or prepared (9- or 10-inch) deep-dish crust, partially prebaked
1 tablespoon olive oil
1 onion, diced
2 cups peeled, diced potatoes (about 3 medium)
2 packed cups chopped kale
3 eggs
1 1/4 cups milk (dairy or nondairy)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch ground nutmeg
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)

Preheat oven to 375ºF. Prepare pie crust and place in 9- or 10-inch deep-dish pie pan. Partially prebake crust as directed on page xxx.
Prepare filling while crust is prebaking. Warm oil in skillet over medium heat. Add onion. Sauté 5 minutes. Stir in potatoes. Cover and cook 5 minutes. Stir in kale. Cover and cook another 5 minutes. Kale and potatoes should be tender but not overcooked.
Whisk eggs, milk, mustard, sea salt, pepper, and nutmeg until frothy. Place 1/2 of the cheese evenly over bottom of crust. Place potato-kale mixture over cheese. Cover with remaining cheese. Pour egg mixture over vegetables and cheese to fill crust.
Bake at 375ºF for 40 minutes, or until center is set. Cool 10 minutes before cutting.

Coconut Curry Tofu

IGREDIENTS:

* 2 bunches green onions
* 1 (14 ounce) can light coconut milk
* 1/4 cup soy sauce, divided
* 1/2 teaspoon brown sugar
* 1 1/2 teaspoons curry powder
* 1 teaspoon minced fresh ginger
* 2 teaspoons chile paste
* 1 pound firm tofu, cut into 3/4 inch cubes
* 4 roma (plum) tomatoes, chopped
* 1 yellow bell pepper, thinly sliced
* 4 ounces fresh mushrooms, chopped
* 1/4 cup chopped fresh basil
* 4 cups chopped bok choy
* salt to taste

DIRECTIONS:

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.


Quinoa burgers
2 cups cooked Quinoa
1 onion chopped
1 carrot grated
1 clove garlic minced
1 Tablespoon onion soup mix or preferred seasonings
1/2 cup bread crumbs
1 finely chopped celery stick
1 egg (beaten) - This makes a firmer burger



Mix above ingredients, add salt and pepper to taste. Form burger with wet hands (patties are about 4 inches in diameter and ½ inch thick. Lightly oil frying pan. Cook about 5 minutes each side until golden brown.

Variations:

1/2 cup cooked and finely chopped broccoli

1/2 cup mushrooms, finely chopped
Hummus Pizza
* 1 (10 ounce) can refrigerated pizza crust dough (i'll make whole wheat crust instead)
* 1 cup hummus spread
* 1 1/2 cups sliced bell peppers, any color
* 1 cup broccoli florets
* 2 cups shredded Monterey Jack cheese

DIRECTIONS:

1. Preheat the oven to 475 degrees C (220 degrees C).
2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3. Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.



Spinach chickpea curry

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 (14.75 ounce) can creamed corn
* 1 tablespoon curry paste
* salt to taste
* ground black pepper to taste
* 1/2 teaspoon garlic powder, or to taste
* 1 (15 ounce) can garbanzo beans, drained and rinsed
* 1 (12 ounce) package firm tofu, cubed
* 1 bunch fresh spinach, stems removed
* 1 teaspoon dried basil or to taste

DIRECTIONS:

1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
2. Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.




Shopping List:

onion
potatoes
kale
eggs
monterey Jack
2 bunches green onions
1 (14 ounce) can light coconut milk
chile paste
1 pound firm tofu
4 roma (plum) tomatoes
1 yellow bell pepper,
mushrooms
bok choy
Quinoa
carrot
garlic
bread crumbs
celery
broccoli
green pepper
can creamed corn
curry paste
1 (15 ounce) can garbanzo beans, drained and rinsed
1 package firm tofu, cubed
bunch fresh spinach
1 package soft tofu
lasagne noodles
nutrional yeast

User avatar
laura
forever in our hearts
Posts: 4190
Joined: Wed Aug 31, 2005 11:13 am

Postby laura » Sat Mar 25, 2006 11:22 am

Sunday-visiting
Monday- sweet pot and black bean enchilada
Tuesday-Lentil shepards pie
Wed-Falafel
Thursday- Tofu spincarbroc
Friday- Lentil crockpot
Sat- bday party!


Lentils with cheese and tomatoes and carrots and peppers and celery.
This lentils recipe is made in the crockpot.
INGREDIENTS:

1 pound lentils, rinsed and picked over
2 cups chopped onions
2 cloves garlic, minced
2 cups canned tomatoes, chopped, with liquid
2 1/2 cups vegetable broth
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, chopped
2 tablespoons fresh chopped parsley
1 dried bay leaf
1/2 teaspoon salt
1/8 teaspoon ground marjoram
1/8 teaspoon leaf sage, crumbled
1/8 teaspoon dried leaf thyme
8 ounces shredded Cheddar cheese
PREPARATION:

Place all ingredients, except the cheese, in the slow cooker and cook
on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are
tender. Stir in the cheese until it is melted. Serve hot, topped with
more cheese, if desired





Tofu SpinCarBroc

Ingredients (use vegan versions):

1 pkg. firm silken tofu
2 tablespoon olive oil
1/2 pkg. frozen brocolli or one bunch fresh
1 lg white onion
2 cloves garlic, pressed or chopped
3 carrots chopped
1/2 bunch spinach
pinches of rosemary, pepper, tumeric, oregano, thyme (to taste)
1/2 jar spaghetti sauce

Directions:

Slice tofu into small bits for easy and quick browning. Heat large non-stick skillet or frying pan with the olive oil to medium heat. Brown tofu in oil, stirring every five minutes or so, until browned a little (about 15 minutes).

While this is browning, chop onions, carrots, and brocolli and spinach. Press the garlic. Add these ingredients and the spices to the tofu and cook 10 minutes (may be necessary to add about a 1/4 cup water). Pour in spaghetti sauce (or stewed tomatoes...sauce is my personal choice) and cook for five more minutes.

Serve alone, over pasta, or with vegan bread for dipping. This is a quick, easy meal in itself!

Serves: 4

Preparation time: about 30 minutes

The Israeli Version for Falafel

Ingredients (use vegan versions):

8 oz chick peas (not canned, please. See note at the end.)
3 Tablespoons Wheatmeal or Cracked wheat or Burguhl.
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoon fresh coriander, chopped as fine as possible.
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper

Directions:

1. Soak chick peas in water for 8 hours. Drain and grind.

2. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind.

3. Mix all ingredients together.

4. Form balls about 3/4 inch diameter.

5. Deep fry until golden brown (best fried in a net or a deep fryer).

6. Serve in/with vegan pita bread, Hummus, Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some.

Note: It is possible to use canned chick peas. However, it is not as good, and you have to count more weight (because they are pre-cooked, and absorbed water)





Lentil Shepherds Pie

Ingredients (use vegan versions):

1 can lentils (or equivalent cooked lentils if using dried)
1 can diced tomatoes
1 medium onion, chopped
mashed potatoes
a few cloves of garlic
dried herbs - basil, oregano, thyme, rosemary, etc.
splash olive oil, margarine, or water (for sautéing onions in)
salt and pepper, to taste

Directions:

Preheat oven to 350 degrees F.

Prepare mashed potatoes - make sure that theyre soft enough to be easy enough to spread on top of the filling so be sure to add plenty of water or soymilk to them!

In a large saucepan, sauté onions and garlic until soft. use as much garlic as you wish.. I personally like it with plenty of garlic!

Add lentils, canned tomatoes, as well as dried herbs.. use whichever herbs or combination of herbs as suits you, and as much as suits you. season with salt and pepper.

Spoon mixture into a large casserole dish or lasagna pan. you may omit some of the juices if filling seems too watery. spread a layer of mashed potatoes on top.

Place in oven and bake for 40-45 minutes or until potato topping is slightly browned.

Serves: 6

Preparation time: 45 minutes?








sweet pot and black bean enchilada

2 large sweet potatoes, peeled and diced
1 tbl olive oil
1 large garlic clove, minced
1 small fresh chile, seeded and minced
1 1/2 cups cooked or one 15 ounce can black beans drained and rinsed
One 14.5 ounce caqn diced tomotaoes, drained
1 tbl chile powder
salt and fresh ground pepper
2 cups fresh salsa
8 large tortillas
1/4 cup finely chopped red onion

Preheat oven to 400 degrees. Arrange potatoes in a single layer on a lightly oiled baking sheet and set aside.

Reduce the oven temp to 350. Heat olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring until fragrant about 30 seconds. Ad dbeans tomatoes chili powder and salt and pepper to taste. Stir in the sweet potatoes and simmer for five minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9 x13 inch baking dish. Set aside.

Place a tortilla on a flat work surface. Spoon a portion of the mixture down the center of the tortilla and wrap it up. Place the tortilla in the baking dish seam side down and repeat with remaining tortillas and filling mix. Spoon any remaining mix on top of the enchiladas, top with remaining salsa and sprinkle with onion. Cover and bake until bubbly. About 20 minutes.
_________________




SHopping List
cheddar cheese
1 bell pepper
large tortillas
salsa
1 red onion
1 small fresh chile
2 large sweet potatoes
# 2 cups black beans
# 1/2 package White Wave lowfat firm tofu
# 1 can diced tomatoes
# 1 pkg. firm silken tofu
# 1/2 pkg. frozen brocolli or one bunch fresh
# 3 carrots chopped
# 1/2 bunch spinach
# 8 oz chick peas (not canned, please. See note at the end.)

User avatar
laura
forever in our hearts
Posts: 4190
Joined: Wed Aug 31, 2005 11:13 am

Postby laura » Sat Apr 01, 2006 6:31 pm

Sunday- sweet pot and black bean enchilada
Monday- sweet and sour lentils
Tuesday-veg pot pie
Wedn-Spinach casserole
Thursday-whole wheat pizza
friday-tofu lasagne w/garlic bread
Saturday-leftovers

Incredible This-will-become-your-favorite Veggie Pot Pie

Ingredients (use vegan versions):

1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic,
cumin, tarragon makes it savory, whatever you like.

Directions:

Thaw pie shell and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.

Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.

Serves: 3-4 hungry adults

Preparation time: ?less than 1 hour

Nutrition Information: probably bad for you in some obtuse way just like everything else in life.




Spinach Casserole

Ingredients (use vegan versions):

fresh spinach
1 half package tofu
8 oz shredded soy cheese, divided
1 cup of your favorite meatless spaghetti sauce
1 small onion, chopped

Directions:

Drain and crumble tofu and mix with spinach. Add 1 cup spaghetti

sauce and chopped onion. Stir well. Pour mixture into small casserole

dish and cover with half of the shredded soy cheese. Bake at 350

degrees for 20 minutes. Add remainder of soy cheese, and bake another

10 minutes. Delicious!!

Serves: 6

Preparation time: 45 minutes start to finish




Sweet & Sour Lentils

Ingredients (use vegan versions):

2.5 Cups Water with Veg. Boullion Cubes
1.0 Bay Leaf
0.5 teaspoon Salt (optional)
1.0 Cups Lentils
1.0 Clove Garlic
2.0 tablespoon Vinegar
2.0 tablespoon Brown Sugar
0.5 Cups Chopped Onions
0.5 teaspoon bazil or Oregano
pineapples
green peppers
carrots
dash nutmeg

Directions:

Heat water with boullion to boiling.

Add washed lentils. Lower heat and simmer 30 minutes.

Add remaining ingredients. Simmer another 30 minutes.

Serve with rice.

Serves: 4

Preparation time: 1 hr








shopping list

fresh spinach
1 half package tofu
8 oz shredded soy cheese
spaghetti sauce
1 bag of onions
Veg. Boullion Cubes
Bay Leaf
Lentils
Clove Garlic
Brown Sugar
1 pineapples
green peppers
carrots
flour for pie crust
1-2 potatoes
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
lasagne noodles
tofu


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