One-Step Red Lentil Dahl

This is a simple leave-it-and-go recipe for the slow cooker. Mix everything up and forget it until dinnertime! Serve over brown rice. ½ medium onion, chopped 2 rounded teaspoons garlic paste 2 rounded teaspoons grated ginger or ginger paste 1 (6-ounce) can tomato paste 1–2 rounded tablespoons mild curry powder 1 teaspoon ground cumin 4 […]

Cucumber Raita

This cooling condiment, similar to Greek tzatziki, is often served alongside spicier dishes to cool the palate. Be sure to use long, thin English cucumbers. 1½English cucumbers ¼ cup fresh mint or cilantro leaves, chopped juice of 1 lemon or lime ¼ teaspoon ground cumin ¼ teaspoon coriander ½ red onion, chopped (optional) ½ teaspoon […]

White Bean and Pumpkin Lasagna

Yield: 6 servings Total prep time: 20 minutes Total cooking time: 3-4 hours on low, or 1½-2 hours on high This lasagna is perfect for a meat eater who’d like to try a vegetarian dish. It’s easy to make and hearty. Add a nice spinach salad, and you’re all ready to have friends over for […]

Lentil Artichoke Stew

Yield: 6 servings ¼     cup vegetable broth 1     onion, chopped 2     large garlic cloves, pressed or minced 2     teaspoons ground cumin 1     teaspoon ground coriander 1     cup dry (uncooked) red lentils (3 cups cooked) 1     bay leaf 2     cups water juice of 1 lemon 2     24-ounce […]

Red Lentil Soup

Prep time: 20 minutes    Difficulty level: easy Yield: 3-4 servings 1    cup red lentils 4    cups water 1    vegetable bouillon cube 1-2 tablespoons olive oil 1    carrot, diced 1    parsnip, diced 2-3 cloves garlic, minced ½  cup onion, chopped 1    14-ounce can petite diced tomatoes ½-1        teaspoon Mrs. Dash Southwest Chipotle seasoning blend ½-1   […]

Scrambled Tofu Spanish Omelet

2 teaspoons vegetable oil 1 cup onions, chopped 1 cup green pepper, chopped 1 lb. firm tofu, sliced and drained well between paper towels 1⁄4 teaspoon garlic powder • 1⁄4 teaspoon turmeric • salt, to taste Sauce: 1 can (8 ounces) of tomato sauce • 1⁄4 teaspoon dried basil • 1⁄4 teaspoon dried oregano • […]

Chili

Ingredients: 3 T. vegetable oil 1 c. raw onions, chopped 5 cloves raw garlic, chopped 1 green bell pepper, diced 1 red bell pepper, diced 2 t. cumin, ground 2 t. coriander, ground 1 15-oz. can kidney beans 1 15-oz. can pinto beans 1 28-oz. can crushed tomatoes 1 c. water 1 T. soy sauce […]

Bruschetta

Ingredients: 10-12 tomatoes (medium size, fresh) peeled and diced 3 cloves garlic (fresh), peeled and pressed 1/2 c. basil (fresh) chopped (can use more if desired) salt to taste 2 T. olive oil (extra virgin) Directions: Mix all ingredients together and allow to sit 30-60 minutes before serving. Serve over whole-wheat Italian bread that has […]

Vegetarian Hash

Ingredients: 1/2 20-oz. can vegetarian steaks, drained and diced 2 T. vegetable oil 1 c. onion, chopped 1 T. flour 1 14 1/2-oz. can tomato pieces, undrained 1 15-oz. can tomato sauce 1 8-oz. can mushroom stems and pieces, drained 1 medium green pepper, chopped 1 stalk celery, chopped 1/2 t. salt, or less 1 […]

Vegetable Pizza

Ingredients: 1 med. Eggplant 1 c. Soy milk 2 to 3 c. Seasoned breadcrumbs 1 T. Cornmeal 1 lb. Honey Wheat Pizza Dough 1 c. Spaghetti sauce 1 c. Spinach (chopped) 1 med. Onion (cut in slivers) 2 c. Broccoli florets 3 c. Mushrooms (sliced) Directions: Wash and slice eggplant into 1/2-inch slices (should be […]