Ingredients:
1 small onion chopped
4 stalks celery, chopped coarse
2 – 4 cup food processor bowls filled with carrots, chopped both coarse & fine
1 tsp. Better Than Bullion Vegetable + ½ cup water
Cook till onion are clear and carrots are a little soft.
Add:
1 can low sodium chickpeas, drained and rinsed
1 lb frozen peas, blended in high powered blender to make pea slush
Heat until just hot-do not over cook peas
Serve over brown rice or alone.
Combine:
1 ½ cups chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dried oregano
2 Tbsp. paprika
3/8 cup ground cumin (6 Tbsp.)
2 Tbsp. salt
¼ cup pepper
In rice cooker combine 1 tbsp. taco seasoning mix per 3/4 cup (1 rice cooker cup) of rice, can also add 1 tbsp. lime juice.
Pre-cook 3 cups long grain brown rice, refrigerate 1 day (4 rice cooker cups)
In 6 qt skillet Water Sauté
1 onion
4 Tbsp Sesame Seeds
2 tsp. Minced Garlic
1 Tbsp pureed ginger
Add and cook till soft
1 lb chopped carrot
1 lb Mushrooms
Add and then divide in 1/2
1 lb peas
Combine in two bowls
1/2 cup low sodium soy sauce -each bowl
2 Tbsp. Rice Vinegar-each bowl
1 tsp. orange honey-each bowl
Stir Fry until it begins to stick
½ rice
½ veggies
1 bowl of the sauce
Serve hot, freezes well
Sauce Ingredients:
1 lg shallot, very finely chopped
garlic powder generous
approx. 1tsp ginger
2 cups pineapple juice (from tidbit cans)
1/3 cup rice vinegar
1/3 cup soy sauce
Mix in sauce pan and heat through
Vegetables:
2 cans tidbits Pineapple
Broccoli
Water Chestnuts
Bell Pepper
Shallot
Mushroom
Stir fry in ½ cup vegetable broth
Serve veggies over cooked brown rice with sauce.
Dough:
2½ cups instant corn masa
1½ tsp. baking powder
½ tsp. Salt
1 Large Russet Potato
2 cups cold water
Mix to for dough, set aside.
Filling:
1 sm. onion, chopped
2 cans green chilies
1 tbsp. garlic, minced
4 sm. tomatillos, chopped fine
1 can chopped olives
2 can black beans, drained
2 cups frozen white corn
Dried cumin
Dried thyme
Salt
On medium-high heat, sauté onion until softened. Turn heat down to medium and add tomatillos, garlic, green chilies and olives. After a couple of minutes, add the black beans and frozen corn. Cook, stirring frequently until corn is heated through, about 4-5 minutes. Then add spices to taste. I used approximately 1/4 tsp. of cumin, 1/2 tsp. of thyme and 1/2 tsp. salt. Cook mixture for an additional 4-5 minutes. Set aside to cool.
Put filling in individual sized casseroles, I used 8 small ones, ¾ cup filling covered by 4 ½ oz dough. Cover casseroles with foil put place in oven and bake at 350° for 40 minutes until done.
Water saute thoroughly (until mostly dry)
1 finally chopped onion
1 finely chopped green bell pepper
2 cups finely chopped carrot
16 finely chopped mushrooms
4 tbsp minced garlic
Mix in bowl
4 cans Kidney beans drained rinsed and mashed
1 1/3 cup finally chopped walnuts
8 Tbsp. Dry Parsley
2 2/3 cups Quick oats
3/4 cup Worcestershire sauce
12 oz. Tomato paste
1/2 tsp. Dry mustard
1/4 tsp. Poultry seasoning
2 tsp. Chili powder
2 Tbsp. molasses
Sauteed Vegetables
add salt and pepper to taste
Can be baked as a loaf, grilled as patties, or frozen for cooking later.
To freeze patties, grill and then freeze on parchment paper, after frozen place in ziploc freezer bag.
These make a great sandwich!
Cook Till Soft
¾-1 onion
1 Green Bell Pepper
4 Small Tomatillo
3 tsp. Garlic
1 small zucchini
¼ tsp ground cumin
¼ tsp chili powder
Mix in bowl with:
1 cup quinoa (cooked in two cups water)
2 cans black beans
2 lg. cans diced green chili
2 lg. cans sliced olives
1 cup salsa verde
Llenodilla:
Place 1/8 cup of filling on each corn tortilla grill folded over, cook on grill till crisp and brown. Dip in creamy salsa sauce.
Enchilada:
For enchiladas put ¼ cup filling in each tortilla roll on cookie sheet, top with green chili enchilada sauce
Bake until browned, garnish with sliced olives, spinach, cilantro, avocado etc.
Ingredients:
3 sm. can Non-fat refried Beans
1 lg. can green chilies
1 can chopped olives
½ cup salsa
1 medium onion
1 tsp. minced garlic
Water Sautée onion and garlic.
Add remaining ingredients in 5 qt skillet stir together and heat, left overs can be frozen.
Serve in warmed tortillas with
Taco Rice (rice cooked with Taco Seasoning in the rice cooker)
Top with Lettuce, Tomato, Corn, Avocado, Salsa etc.
Or on baked tortillas Corn, Wheat, Multigrain etc in oven flat, or bowl shaped.
Ingredients:
½ sweet Onion chopped
3 cans low-salt beans rinsed (I use black/kidney/white varies)
1 can green chilies
1 can chopped olives
3 cups frozen corn
½ cup red salsa
½ cup salsa verde
2 small Tomatillo diced
1 small Zucchini
1 Tbsp. chili powder
¼ cup of Lime Juice
Place all ingredients in 5 qt. skillet cook on medium high until hot.
Serve on Thin Corn Tortillas, I Baked these at 375° for approx. 15 min. into either small bowls, or taco shells.
Top with shredded spinach, salsa, salsa verde, avocado, chopped tomatoes etc.
Eat More Plants! 