Vegetarian and vegan recipes.
1 cup cooked short grain brown rice 1 – 16 oz can drained/rinsed red kidney beans 1/4 cup favorite salsa 1 tsp fennel seed – toast in a touch of oil in a hot skillet for a couple of minutes 1 tsp dried basil 1/2 tsp dried oregano 2 cups… Continue reading
Cooked Pasta – Penne, shell, sweet potato or black bean – lots of choices 1/2 each red and green bell pepper – diced 2 Roma tomatoes – quartered and diced or sliced 2 cloves garlic – crushed and diced 1 or 2 slices of red onion – diced 1/2 tsp crushed… Continue reading
6 small red or gold potatoes 4 – 6 corn tortillas – cut into 2 inch strips 1 red, yellow or green bell pepper – or a combination – cut into thin strips 2 diced Roma tomatoes 2 large minced garlic cloves 1/2 cup minced onion – red or yellow… Continue reading
1 red cabbage 1 small white onion 2 Tbs olive oil Pinch of salt Splash of Tamari or soy sauce (optional) It just doesn’t get any easier than this for a hot delicious side dish! Peel and slice onion in rounds, and quarter them. Heat 2 T olive oil in… Continue reading
1 Tbs “A Taste of Thai” Red Curry Paste (found in 1.75 oz packages) 1 Can (13.5 oz) Coconut Milk, regular or lite Canola oil – enough to pan fry tofu Salt to taste (optional) 1 lb package extra firm tofu Cooked Jasmine rice or crispy noodles Jazz up this fantastic… Continue reading
Corn tortillas or crispy tostadas or taco shells 1/2 Tbs vegetable oil 1 can chili, black, pinto, or refried beans 1 cup cooked short grain brown rice Toast the tortillas on both sides in a little hot oil on a skillet until soft. If you use the crispy tostadas or taco… Continue reading
