Mazidra

This is a delicious vegan Middle Eastern dish that we love!  It takes 45 minutes to an hour to cook, but the hands-on time is still quite short.

Ingredients:

• 6 cups water
• 2 cups (1 bag) dried lentils
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 bay leaves
• 1/4 teaspoon thyme

Directions:

Bring all ingredients to a boil, then reduce heat and simmer for 45 to 60 minutes, until lentils are tender and you have a nice, thick stew.

Serve over rice.

You may like a splash of balsamic vinegar added just before serving.  For a luxurious treat, caramelize some onions to go on top.

Some people also like to top with shredded lettuce, diced tomatoes, chopped green onions, black olives, fresh lemon juice, and/or fresh garlic.

Easy Cuban Black Beans

Oh my word.  This crockpot recipe for Cuban Black Beans from Betty Crocker is SO GOOD.

We had chopped cilantro and avocado on top.

Totally to die for.  And totally vegan!

Easy Vegetarian "Hash"

This is a Sunday morning favorite at our house.

1 can Superlinks*, smashed (you can smash them with a fork or a food processor)
1 bag frozen Potatoes O'Brien
OR
1 bag frozen hash browns + 1 medium onion, diced
2 tbsp. vegetable oil
salt, to taste
garlic powder, to taste
onion powder, to taste

Heat oil on medium heat (5-6) in a large skillet. Add remaining ingredients and saute slowly, turning about every 5 minutes, until potatoes are cooked through and you start to see brown crispies forming.

We like to eat this with fruit salad and waffles or toast.

*Superlinks do contain eggwhites; that's why this is lacto-ovo

Easy Enchilada and Rice Meal

This easy meal uses a slow cooker and rice cooker, so you can prepare your ingredients the night before, set the timer in the morning when you leave for work, and come home to a delicious, nutritious Mexican meal!

Vegetarian Enchilada Casserole
originally from The Best Slow Cooker Cookbook Ever

The Main Dish
28 oz. canned crushed tomatoes in tomato puree
14.5 oz. canned chunky salsa
6 oz. canned tomato paste
30 oz. canned black beans, rinsed and drained
15.25 oz. canned whole kernel corn, drained
4 oz. canned diced green chiles
1.5 Tbsp. ground cumin
1/2 tsp. garlic powder

Layering Items
5 corn tortillas
2.25 oz. canned sliced ripe olives, drained

Combine all main dish items in a large bowl and mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart crockpot or slow cooker; spread evenly. Top with one whole tortilla and whatever portion of another one you need to completely cover the area. Repeat layers 2 more times, ending with the rest of the tomato mixture (spread it evenly over the top tortillas). Sprinkle the olives on top.

Cover and cook on the low heat setting for about 5 hours. Serve hot.

I like to serve it with corn or tortilla chips to add a little crunch. You can also add some shredded cheese or sour cream if you don't mind it not being vegan.


Cilantro Rice
originally from The Ultimate Rice Cooker Cookbook

1 tbsp. butter
1/2 small white onion, chopped
1 cup long grain white rice
1.5 cups water
1/2 tsp. salt
1/2 cup fresh cilantro, chopped

If you want to use only the rice cooker, turn it on the regular cycle, melt the butter and sauté the onion right in the cooker. You can also do this step in a frying pan if you'd rather. In either case, sauté the onion until it's soft and clearish.

Combine the onion and all remaining ingredients in the rice cooker; mix well. Set on regular rice cycle and enjoy. It smells heavenly while cooking and tastes just as good!

I was able to successfully make a double recipe in our 5.5 cup rice cooker.

Easy Vegetarian "Chicken" and Rice Crockpot Meal

2 cups minute rice
2 cans broccoli/cheese soup (undiluted)
2 cans FriChik*, cubed
liquid from FriChik cans
2 cups frozen broccoli florets
3 tbsp McKay's chicken seasoning (available from Apple Valley Natural Foods)

Spray a crockpot with non-stick cooking spray. Combine all ingredients and mix together in crockpot. Cook 3 hours on high or 6 hours on low.

Great for potlucks and easy weekend suppers!

*Under no circumstances should you use the lowfat FriChik or the pre-diced version. They do not taste the same!

A Baked Potato Meal

The mild-mannered baked potato -- no longer just a side dish!

The Basics
Baked potato
1/2 cup vegetable
1/2 cup beans
1/3 cup cheese
condiment

By changing up the toppings, you can create a completely different meal!

Variations

• Traditional: pinto beans, broccoli, cheddar, and sour cream
• Mexican: black beans, mixed veggies with corn, colby/jack cheese, and salsa
• Greek: white beans, spinach, feta, and canned diced tomatoes with garlic, basil & oregano

A Lazy Vegetarian Thanksgiving

An easy lacto-ovo* menu

These recipes don't all meet classic "Lazy Vegetarian" standards, but they are relatively quick and easy for a Thanksgiving meal. I make the pumpkin pies and cranberry sauce the day before, and do all the prep work for the stuffing ahead of time as well, cutting down considerably on hands-on time on the day itself. Frozen vegetables and refrigerated bread dough make everything come together quickly for the big dinner.

Menu

• Broccoli coleslaw salad
• Lima beans
• Corn with butter sauce
• Crescent rolls
• Mashed potatoes (instant)
• Sherry's Thanksgiving Dressing (recipe below)
• Grandma Edgecombe's Cranberry Sauce (recipe below)
• Pumpkin pie
• White grape raspberry juice

Sherry's Thanksgiving Dressing
1 (8 oz.) pkg. Pepperidge Farm herbed bread cubes
1/2 (42 oz.) can Fri-Chik, diced OR 1.5 (12.5 oz.) cans
3 celery ribs, chopped
2 medium onions, chopped
1/2 cup fresh parsley, chopped
2 eggs
3/4 cup hot water
1/4 lb. margarine, melted
FriChik liquid (optional)

Saute onion and celery in vegetable oil or margarine until soft and translucent. Combine in large bowl with all remaining ingredients, adding bread cubes last. Place loosely in a 9x13 casserole (sprayed with cooking spray) -- don't pack too tightly!
To make ahead, bake at 325 for 30 minutes, then refrigerate or freeze. Before serving, thaw 24 hours in refrigerator, then bake 20-30 minutes at 325. OR, to prepare immediately, bake 45 minutes at 325.

While dressing is baking, fry up remaining 1/2 can of Fri-Chik. Arrange on top of dressing before serving.


Grandma Edgecombe's Cranberry Sauce
2 cups cranberries (1/2 lb.)
1 orange, plus 1/4 of its peel (grated)
3 med. apples
1 cup sugar

Chop together in food processor and refrigerate several hours or overnight. The flavor improves the longer it stands, though you may also wish to add Fruit Fresh to prevent apples from browning if you won't be serving it immediately.

*Fri-Chik contains milk and egg whites, making the dressing lacto-ovo. Grandma's cranberry sauce is vegan, though!

Easy Vegetarian Stroganoff

A quick and comforting family favorite
Lacto-ovo

This is a delicious and satisfying family meal which is ready in under 30 minutes.

2 tablespoons vegetable oil
1 can Vegetable Steaks, cut into bite-size chunks*
1 can healthy-style cream of mushroom soup (undiluted)
1/2 cup water
1 envelope dried onion soup mix
1/2 cup light sour cream
1/2 package whole wheat egg noodles

In a large, non-stick frying pan, stir-fry vegetable steaks in oil over medium-high heat until slightly browned and crispy. Add mushroom soup, water, and onion soup mix. Cover and reduce to low heat; simmer for 20 minutes. Meanwhile, cook egg noodles according to package directions, then drain. After 20 minutes, stir in sour cream and remove stroganoff from heat. Serve over cooked egg noodles.

*Or, use your favorite gluten product. Might also work well with mushrooms (such a portabella), though I haven't tried it that way.

Desperation Dinner: Pasta and Sauce

Vegan and lacto-ovo options

The Basics:
Boil water. Throw in spaghetti. Warm your favorite sauce in microwave. Eat.

Pasta Variations:
Super-quick: angel-hair pasta
Healthy: whole wheat spaghetti
Less messy to eat: rotini or penne

Topping Variations:
Off-beat: diced tomatoes with basil, garlic, and oregano
Healthy: chunky garden-style pasta sauce with vegetables
Quasi-gourmet: pesto (bottled) and shredded parmesan
Note: Do NOT heat the pesto in the microwave - just mix a spoonful into the warm pasta

Be sure to make LOTS of pasta. It refrigerates well for 5-7 days, providing you with even more, even easier desperation dinners in the future!

Easy Bean and Cheese Enchiladas

Hearty and filling
Lacto-ovo (vegan if you use imitation cheese)

1 can vegetarian refried beans
2 cans red enchilada sauce
10 whole wheat tortillas
1 1/2 cups cheese

Garnishes: tomatoes, shredded lettuce, olives, salsa, sour cream, etc.

Preheat oven to 350 and spray a 13x9 inch casserole with non-stick cooking spray. In a bowl, mix the beans, half of one sauce can, and half the cheese. Place approx. 1/4 cup bean mixture down the center of each tortilla and roll up. Place rolled-up tortillas seam-side down in the casserole. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake 20 min. at 350. Serve with garnishes.

Make-ahead tip: Freeze some or all of the enchiladas in an oven-ready casserole dish. When ready to eat, bake at 350 for 30 minutes.

Quick and Easy "Haystacks"

A great recipe for feeding a crowd
Lacto-ovo or vegan options

To make a haystack, begin with a layer of grain on your plate. Some popular choices are:
Corn chips (Frito style)
Tortilla chips
Doritos (your favorite flavor)
Rice (white or brown)

Add a warm protein or legume, such as:
Vegetarian burger crumbles, cooked
Chili beans
Chili Man vegetarian chili
Your favorite stewed beans (black beans, lentils, etc.)

Top with any or all garnishes:
Lettuce
Chopped tomatoes
Shredded cheese
Chopped onion or green onion
Olives
Salsa
Sour cream
Guacamole

Everyone builds their own, so you don't have to worry about finicky eaters. The hardest part is setting all the bowls on the table. Enjoy!

Easy Greek Pasta with Spinach and Tomatoes

Quick, nutritious, and yummy!
Lacto-ovo and vegan options

This recipe originally appeared in Cooking Light, circa 1997.

1 lb. uncooked penne, ziti, or other short, tubular pasta
2 cans diced tomatoes, with garlic, basil, and oregano, undrained
1 can cannellini (or other white) beans, rinsed and drained
1 (10 oz.) bag fresh, washed spinach
8 oz. feta cheese (optional - without it, this is a vegan dish)

Cook pasta in salted water according to package directions.

Meanwhile, bring diced tomatoes and beans to a boil in large, non-stick skillet. Reduce heat and simmer, covered, 20 minutes. After 20 minutes, tear or cut spinach and stir into tomato mixture. Stir just until wilted, then remove from heat.

Serve tomato mixture over pasta, optionally sprinkling feta cheese over each serving.

Extra-healthy Tip: Use whole-wheat pasta to add even more fiber and cut the refined carbs.