Laura's Recipes » Vegetarian

Vegetable chili

lauranav — Wed, 04 Nov 2009 14:01:45 +0000

Ingredients:

1 tbsp oil
2 tsp minced garlic
1 onion
2 celery stalks
2 carrots
1 green pepper
2 sweet potatoes
1 cup mushrooms
28-oz can tomatoes
28-oz can kidney beans
1 cup frozen corn
1/2 cup chili powder
1 tbsp vinegar
cumin, oregano, cayenne, and hot pepper flakes

Directions:

Chop vegetables

finely chop sweet potatoes
saute in large saucepan for 5 min
slice mushrooms
add all ingredients to saucepan
and simmer for 20 minutes
stirring occasionally

Veggie Quiche

lauranav — Tue, 24 Feb 2009 16:44:54 +0000

Veggie -Cheese Pie (or, yes, Quiche)

Preheat oven to 375 degrees

4 eggs, beaten
1 1/2 cups milk
1 cup shredded Swiss cheese
1 package Knorr vegetable mix
1 package frozen, chopped spinach, thawed and squeezed dry

Combine all ingredients. Spoon into 9″ pie crust. Place on cookie sheet, and bake for 50 minutes or until knife comes out clean.

Lentil Burritos

lauranav — Mon, 24 Nov 2008 22:52:12 +0000

Ingredients
1 cup rice, uncooked ($.20)
1 cup green lentils, uncooked ($.50)
1/2 of an onion, finely chopped ($.20)
1 small can Muir Glen tomato paste
1 packet Taco Seasoning,
1 bag corn or flour tortillas ($.69-$1.29) I used corn to keep it gluten free.
1 cup shredded cheese ($.75)

Salsa or sour cream or other favorite Mexican garnish ($.50)
1/2 bag Cascadian Farm frozen corn ($.75)

Directions
1. Cook rice in 2 1/4
2. Cook lentils in 4 cups of water.
3. Combine cooked rice and lentils in large saucepan. Add tomato paste + 2 tomato paste cans worth of water. Stir through.

4. Add seasoning packet or spices. Let simmer about 10 minutes. Check on it to make sure it doesn’t get too “dry”.
5. Spoon lentil-rice mixture into tortilla. Add shredded cheese. Wrap up burrito style!
6. Cook frozen corn as directed. Serve as side dish or inside the burrito.