SC - OOP - MORE VEGAN FOOD

[Seton1355 at aol.com]

Anne Marie,
Once you get your vegetarian theme settled on, I'll be glad to help you hunt 
down recipes.
Phillipa Seton

TUSCAN BEAN, TOMATO & BREAD SALAD

4 C cubed Itallian bread                BASIL DRESSING
vegetable cooking spray             1 C packed basil leaves 
2 C diced tomatoes                       2 T olive oil
1 C diced cucumber                         2 T balsamic or red wine vinegar
1/4 C chopped onion                        2 T water 1/4 tsp salt
1 can Great Northern beans, drained     
pepper                      
Process all ingredients in food processor until smooth.
Generously spray bread cubes with cooking spray & toss, spray again & toss.
Arrange bread cubes on a jelly roll pan and bake @ 375 for 5 - 8 minutes. Set 
aside.
In a salad bowl, toss tomato, cucumber, onion & beans with basil dressing.
Season with pepper and add bread cubes.
Toss & serve.

CURRIED LENTILS AND COUSCOUS

1      tablespoon    oil                    1    leek -- sliced thinly
5      teaspoon   curry powder              1      cup           brown lentils
4      cups       chicken stock             1      cup           couscous
1      cup         boiling water or stock           1/3  cup           
currants

Heat oil and cook leeks for 2 minutes or until soft.
Add curry, cook for 30 seconds.
Add washed lentils and stir to combine.
Add stock and cook for 30 minutes or until lentils are soft.
Place couscous in bowl, pour over boiling water.  Cover and stand 5 minutes.
Stir with fork to separate grains.
Add to lentils, add currants.

LEBANESE MJDERAH 
8 c Water                       1 md Onion cut into julienne -strips 
1 c Rinsed lentils                  1/4 c Olive oil 
1 c Uncooked rice not instant           Salt and pepper to taste        
Green onions to garnish                 Minced garlic 

Add the water to the lentils and boil for 10 minutes. 
Add the rice and boil 15 minutes more, stirring continuously until rice 
starts to bubble at     the top, then stir occasionally. 
Saute strips of onion in olive oil and add to rice and lentils. 
Salt and pepper to taste and simmer an additional 5 minutes. 
Garnish with green onions


BLACK BEANS AND YELLOW RICE 
5 oz saffron rice mix               15 oz black beans, canned 
3 tbsp lime juice                   1 tsp chili powder 
1/2 tsp cumin                   2 tbsp fresh cilantro -- chopped 
green onions -- sliced              cilantro

Cook rice mix according to package directions; keep warm. 
Drain beans, reserving 2 T liquid. 
Combine beans, reserved liquid, lime juice, chili powder, and cumin in a 
saucepan. 
Cook over medium heat until thoroughly heated; 
Stir in 1 T cilantro. 
Serve beans over rice; sprinkle with remaining cilantro. 
Garnish with sour cream, green onions and cilantro, if desired. 

BLACK BEAN AND COUSCOUS SALAD  
  
1 c couscous                1 lg clove garlic, crushed 
1/2 c olive oil                 1/4 c balsamic vinegar 
2 c black beans, cooked             Salt and pepper 
tomatoes, lettuce 

Pour 1 cup boiling water over couscous and wait 5 minutes. 
Add garlic  to olive oil and vinegar. 
Mix beans and couscous; pour dressing over. 
Salt and pepper to taste; 
toss all together until couscous is slightly  purply-black all over.  
Serve on a bed of lettuce and garnish with tomatoes.  
  

SANDWICH SPREAD                       
16 oz. can Great Northern Beans - rinsed and drained
2 Tbsp onion - finely chopped
2 Tbsp sweet pickle relish
1/3 cup celery - chopped
1 Tbsp nonfat or low fat mayonnaise
Dash garlic powder
salt and pepper to taste

Mash beans until fairly smooth - you don't want a puree. 
Add the remaining ingredients and mix thoroughly. 
Chill several hours to blend flavors.

RED BEAN DISH
2 cups chopped onions               1 tblsp minced garlic
2 tsp olive oil                 1 cup chopped carrots
1 cup chopped celery                1 cup chopped green peppers
1 tsp oregano                   1 tsp thyme
1 tsp basil                 1 tsp marjoram
pinch of cayenne or more                3 cups chopped tomatoes
3 cans kidney beans, drained and rinsed     1 tblsp dijon mustard
1 tblsp brown sugar             1 can whole kernel corn, drained
Salt & pepper to taste              chopped fresh parsley

In a soup pot combine onion, garlic and olive oil; lightly saute for about 5 
minutes until   onions are softened.  
Add carrots, celery, capsicums and herbs.  
Cover and cook further 5 - 10 minutes.  
When vegetables are tender add beans, tomatoes, corn, mustard and brown 
sugar.  Simmer gently further 10 minutes.  
Add more salt and pepper if requred.
Serve on fluffy rice, top with lite sour cream or yoghurt and corn chips if 
desired.

BEAN & CORNMEAL PIE 

2 cans black beans/kidney beans         2 cups chopped onions 
1 1/2 cups chopped tomatoes     1/4 cup salsa {I use hot}
1 large green pepper            1 cup frozen corn kernels 
1 teaspoon cumin            2 teaspoons chili 
1 tsp  or more mixed herbs      1/2 teaspoon salt 

Saute onions & pepper in a little vegetable stock & water till tender (about 
8 mins). 
Add tomatoes, beans, salsa & corn. 
Add the spices and simmer while you get the topping ready. 

Topping: 
3/4 cup flour           3/4 cup cornmeal 
3/4 cup skim milk       2 teaspoons baking powder 
dash of salt            2 teaspoons sugar 
dash of chili pepper        1 egg white 
1/2 cup corn kernels 

Sift together dry ingredients. 
Beat egg white & milk. 
Stir into flour & cornmeal mixture - don't overmix. 
Fold in the corn kernels, and spread batter over bean mixture.
bake at 375 degrees for 25 minutes.


LENTIL CAKES
2 cups yellow onions, well chopped      1 cup lentils, uncooked 
1/2 cup celery, finely chopped          1/2 diced carrots, finely chopped 
2 cups soft breadcrumbs                 1 egg 
olive oil                       vegetable oil 

In a skillet, fry the onions with a small amount of olive oil. Cook  them 
until they are  browned and soft. This should take about 20  minutes. Stir 
occasionally and    season with salt and pepper to taste. 
In a medium saucepan, combine the lentils, celery, carrot, and salt to  
taste. 
Add enough water so that the mixture is about three inches under water. 
Bring to a boil. Reduce the heat and simmer until the  lentils are soft. This 
should take     about half an hour.  
Once the lentils are done, pour them through a strainer (do this over  a 
saucepan so     that you can keep the liquid for your stock). 
Puree the lentils in a food processor until they are smooth. 
Adjust the amount of time you puree them to fit your "chunky" tastes.
If the mixture is fighting the process, add a little broth. 
In a saucepan, mix the lentil mixture and the onion and add half of  the 
breadcrumbs. Mix in the egg, and salt and pepper to taste. 
Mix  well and allow to cool (to the point where you can handle the mixture)
Form the mixture into 3-inch rounds. 
On a plate, pour the remaining  breadcrumbs and roll the rounds in the 
crumbs,         covering them completely.  
Heat 1/4 inch of vegetable oil in a skillet over a medium heat. 
Fry  the rounds in batches, allowing you to turn them over so that they are  
brown on    both sides. Remove them and place them on a paper towel to  
minimize oil.  
Place the cooked cakes into a warm oven while you fry the others. 
Serve warm. 
 
BUTTERNUT SQUASH AND LENTIL STEW
1 can of vegetable broth            1 cup of dry lentils
1 bay leaf              1 med. onion,chopped
1/2 tsp sage                2 cloves garlic,chopped
1 TBSP olive oil                1 butternut squash,cut in 1in chunks
salt/pepper to taste            2 plum tomatoes,diced

Add broth to an equal amount of water in soup pot
Add lentils to broth with bay leaf .
Boil,then reduce heat,simmer 25 minutes.
Saute' onions, garlic, mushrooms in oil, add salt/pepper to taste,add sage 
and squash.
Cook squash mixture for 15 minutes.
add squash mixture to lentils and broth,simmer until squash is soft
stir in tomatoes shortly before serving.

TACO LENTIL RECIPE

2 1/3 cups green lentils, rinsed            5 cups water
4 oz. can of chopped green chilies          16 ounces tomato sauce
2 teaspoons ground cumin            2 teaspoons chili powder
2 garlic cloves, minced             2 Lg  chopped onion
1 package taco seasoning                
(or about 4 Tbsp. of bulk  taco seasoning)

Add lentils to water.  Bring to a boil and simmer for 30 minutes or until 
tender, but     whole.
Place tomato sauce, chilies, spices, and onion in a baking dish and mix 
thoroughly.
When the lentils are done, drain if necessary and mix them in with the other    
ingredients.  
Cover and bake at 350 degrees for 45 minuates.




KOSHERI -- LENTILS AND RICE WITH A TANGY TOMATO SAUCE

2 cups uncooked brown or white rice     1 pound lentils
2 T vegetable oil, divided              1 T crushed garlic
2   16-ounce cans of tomato sauce           1/2 cup water
1/4 cup vinegar                 1 medium onion 
Cook rice according to directions.