from Cheryl Meng
1 large bag frozen broccoli,thawed and drained
3 1/2 cups cooked brown rice
Sauce:
1 pkg. silken tofu
1 t. lemon juice
1 t. curry powder
1/2 cup plain soy milk
1/2 cup coconut milk
2 t. pwd. vegetable boullion
2 T. flour
Blend sauce ingredients in blender. Layer broccoli and rice in greased 9x13" casserole. Top with sauce. Bake at 350 degrees 45 minutes.
Monday, March 15, 2010
Enchilada Casserole
from Cheryl Meng
1 medium onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
1 can whole kernal corn, drained
1 can stewed tomatoes (16 oz.)
1 can tomato sauce (15 oz.)
1 cup salsa
1 can chopped green chilies (4 oz.)
1 can kidney beans, drained (15.0z)
1 can pinquitos beans, not drained (15 oz.)
1 t. chili powder
1 t. cumin powder
16 corn or flour tortillas
Saute' onion, pepper, garlic, and spices in 2 T. oil until tender. Add tomatoes, tomato sauce, corn, salsa and bring to boil. Add beans. Grease a 9x13" casserole. Layer tortillas, bean mixture; repeat until all ingredients are used. Bake at 350 degrees 30-45 minutes.
1 medium onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
1 can whole kernal corn, drained
1 can stewed tomatoes (16 oz.)
1 can tomato sauce (15 oz.)
1 cup salsa
1 can chopped green chilies (4 oz.)
1 can kidney beans, drained (15.0z)
1 can pinquitos beans, not drained (15 oz.)
1 t. chili powder
1 t. cumin powder
16 corn or flour tortillas
Saute' onion, pepper, garlic, and spices in 2 T. oil until tender. Add tomatoes, tomato sauce, corn, salsa and bring to boil. Add beans. Grease a 9x13" casserole. Layer tortillas, bean mixture; repeat until all ingredients are used. Bake at 350 degrees 30-45 minutes.
Lentil Nut Loaf
from Bev McDowell
2 cups whole wheat bread crumbs
1 cup chopped walnuts
1/2 cup rolled oats
3 T. gluten flour
1 t. basil
1 t. Italian seasoning
1 cup shredded zucchini
4 cups cooked lentils
1 t. sage
1/2 t. Worcestershire sauce
1 onion, chopped
1 glove garlic, minced
Mix all ingredients. Place into two greased loaf pans. Bake at 350 degrees, 40 minutes. Top with gravy or tomato sauce. Serves 10-12.
2 cups whole wheat bread crumbs
1 cup chopped walnuts
1/2 cup rolled oats
3 T. gluten flour
1 t. basil
1 t. Italian seasoning
1 cup shredded zucchini
4 cups cooked lentils
1 t. sage
1/2 t. Worcestershire sauce
1 onion, chopped
1 glove garlic, minced
Mix all ingredients. Place into two greased loaf pans. Bake at 350 degrees, 40 minutes. Top with gravy or tomato sauce. Serves 10-12.
Lentil Sloppy Joes
from Cheryl Meng
2 cups red lentils
4 cups water
1 onion, chopped
1 green pepper, chopped
salt and pepper
1/2 cup ketchup
2 T. prepared mustard
2 T. cider vinegar
2 T. soy sauce
1 T. honey
2 t. chili powder
Place lentils, water, onion, pepper, salt and pepper in medium sauce pan. Bring to boil; reduce heat, cover, and simmer 30 minutes. Remove from heat. Add remaining ingredients. Mix well. Heat to boiling. Remove from heat. Serve on toasted buns or toast.
2 cups red lentils
4 cups water
1 onion, chopped
1 green pepper, chopped
salt and pepper
1/2 cup ketchup
2 T. prepared mustard
2 T. cider vinegar
2 T. soy sauce
1 T. honey
2 t. chili powder
Place lentils, water, onion, pepper, salt and pepper in medium sauce pan. Bring to boil; reduce heat, cover, and simmer 30 minutes. Remove from heat. Add remaining ingredients. Mix well. Heat to boiling. Remove from heat. Serve on toasted buns or toast.
Saturday, March 13, 2010
Rice and Lentils
from Sandi Meier
1 cup lentils, uncooked
1 cup rice, uncooked
4 cups vegetable stock
salt, pepper
Brown lentils in oil, about give minutes, stirring constantly. Add 3 cups of vegetable stock, salt and pepper. Boil 10 minutes. Add rice, remaining cup of stock, bring to boil. Reduce heat and simmer 25 minutes, until lentils are tender and rice is cooked.
Prepare Tomato Sauce:
1/2 cup tomato paste
3 cups tomato sauce
1 green pepper, diced
1/2 - 1 cup diced celery leaves and tender stalks
1 T. sugar
1/2 t. salt
1/2 t. cumin
dash cayenne, red pepper flakes, Tabasco Sauce
Simmer all ingredients together 20-30-minutes.
In separate pan saute in olive oil:
4 cloves garlic, minced
2 onions, chopped
To serve: Spoon rice and lentils onto plate; top with sauteed onions and tomato sauce.
1 cup lentils, uncooked
1 cup rice, uncooked
4 cups vegetable stock
salt, pepper
Brown lentils in oil, about give minutes, stirring constantly. Add 3 cups of vegetable stock, salt and pepper. Boil 10 minutes. Add rice, remaining cup of stock, bring to boil. Reduce heat and simmer 25 minutes, until lentils are tender and rice is cooked.
Prepare Tomato Sauce:
1/2 cup tomato paste
3 cups tomato sauce
1 green pepper, diced
1/2 - 1 cup diced celery leaves and tender stalks
1 T. sugar
1/2 t. salt
1/2 t. cumin
dash cayenne, red pepper flakes, Tabasco Sauce
Simmer all ingredients together 20-30-minutes.
In separate pan saute in olive oil:
4 cloves garlic, minced
2 onions, chopped
To serve: Spoon rice and lentils onto plate; top with sauteed onions and tomato sauce.
Scallop and Shrimp Stuffed Potatoes
from Cheryl Meng
4 large baking potatoes, baked without foil in 425 degree oven
1 lb. small shrimp
1 lb small scallops
1 medium onion, chopped
3-4 cloves garlic, chopped
several large mushrooms, chopped
olive oil
IMO (16 oz.) (or sour cream if you don't believe in IMO!)
2 T. vegetable bouillion powder
2 cups liquid (water, vegetable stock,plain soy milk, milk)
salt, pepper, lemon pepper
Saute onions, mushrooms, garlic, salt and pepper in oil until tender. Add scallops and shrimp and saute briefly until cooked through. Add vegetable powder and liquid. Bring to boil. Add IMO or sour cream. Bring back to boil. Remove from heat. Split baked potatoes open, and fluff. Serve immediately with shrimp/scallop sauce.
4 large baking potatoes, baked without foil in 425 degree oven
1 lb. small shrimp
1 lb small scallops
1 medium onion, chopped
3-4 cloves garlic, chopped
several large mushrooms, chopped
olive oil
IMO (16 oz.) (or sour cream if you don't believe in IMO!)
2 T. vegetable bouillion powder
2 cups liquid (water, vegetable stock,plain soy milk, milk)
salt, pepper, lemon pepper
Saute onions, mushrooms, garlic, salt and pepper in oil until tender. Add scallops and shrimp and saute briefly until cooked through. Add vegetable powder and liquid. Bring to boil. Add IMO or sour cream. Bring back to boil. Remove from heat. Split baked potatoes open, and fluff. Serve immediately with shrimp/scallop sauce.
Cha Cha Chinese Salad
from Cheryl Meng
Toss altogether:
Napa Cabbage, sliced thinly
Romaine lettuce, chopped in chunky pieces
waterchestnuts, sliced thinly
yellow pepper, chopped
red onion, thinly sliced
tomato, chopped
1/3 cup SoyVay ChaCha Chinese Salad Dressing (or make your own: 1/3 cup oil, several dashes sesame oil, 1 T. sugar, salt, pepper, sesame seeds, 1/3 cup rice vingar, 1 T. soy sauce, 1 t. oriental hot mustard, 1/2 t. ginger powder)
Top with:
Rotisserie chicken (non-lent), salad shrimp, prawns, or deep fried tofu
Avacado, sliced or chunked
Toss altogether:
Napa Cabbage, sliced thinly
Romaine lettuce, chopped in chunky pieces
waterchestnuts, sliced thinly
yellow pepper, chopped
red onion, thinly sliced
tomato, chopped
1/3 cup SoyVay ChaCha Chinese Salad Dressing (or make your own: 1/3 cup oil, several dashes sesame oil, 1 T. sugar, salt, pepper, sesame seeds, 1/3 cup rice vingar, 1 T. soy sauce, 1 t. oriental hot mustard, 1/2 t. ginger powder)
Top with:
Rotisserie chicken (non-lent), salad shrimp, prawns, or deep fried tofu
Avacado, sliced or chunked
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