Vegetarian
Page 2
- 1/2 cup brown rice
- 1 cup vegetable broth
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 cup sweet corn
- 1 cup black beans
- 1 avocado, diced
- 1 small onion, diced
- 2 Tbsp lemon juice
- 1 head of romaine lettuce
- Place rice, broth and spices in rice cooker.
- When rice is done cooking combine with corn, beans, avocado, onion, and lemon juice.
- Scoop into a piece of lettuce.
- Eat plain or with your favorite salsa.
Published: Monday, February 9th, 2015
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Serves 3-4
A delicious vegetarian treat! Dress them up with lime juice, avocado, salsa, sour cream or anything else you can think of!
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 3 medium portabella mushrooms, sliced
- 2 cloves garlic, crushed
- 1 Tbsp oil
- 6-8 tortilla shells
- 1 Tbsp red wine vine vinegar
- 1 Tbsp water
- 2 Tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp worcestershire sauce
- 1/4 tsp smoked paprika
- dash of salt and pepper
Marinade:
- Slice all vegetables.
- Combine marinade ingredients in separate bowl.
- Marinade mushrooms for 30 minutes.
- In a large skillet over medium-high heat, saute garlic in oil.
- add peppers and onions and saute until peppers begin to soften.
- combine mushrooms and any remaining marinade and saute until vegetables are a desired softness.
- Serve in warm tortillas with your choice of toppings.
Published: Saturday, January 10th, 2015
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- 3/4 cups lentils
- 1 cup brown rice
- 4 cups cups water
- 1 pkg sloppy joe seasoning
- 1 tsp garlic powder
- 1 Tbsp minced onions
- 1/2 can tomato paste
- 6 Tbsp ketchup
- Bbq sauce to taste
- Combine lentils, rice, water and seasoning in the slow cooker. Cook on high for 4 hours. Add water if necessary.
- When they are desired consistency, add sauces to taste.
- Serve on hamburger buns.
Published: Thursday, January 2nd, 2014
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- 4 cups vegetable broth
- 2 cups tomato broth
- 1 15 oz can small Great Northern beans, drained and rinsed
- 1/2 cup uncooked brown rice
- 1/2 cup finely chopped onion
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, chopped
- 8 cups coarsely chopped fresh spinach
- Finely shredded Parmesan cheese
- 1 cups mushrooms, sliced
- Combine broth, beans, rice, onion, basil, salt, pepper, and garlic in a slow cooker.
- Cook on low-heat setting 5 to 7 hours.
- Just before serving, stir in spinach.
- Sprinkle with mushrooms and Parmesan cheese.
Published: Sunday, December 15th, 2013
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