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 Personal Sushi Bar

A couple of weeks ago, The Vegan Stoner posted some really yummy-looking Rice Balls. We just happen to have a lot of TVP sitting around that we need to find a way to use, so I added it to my list of things to try.  And, of course, as I got ready to make it, the recipe took on a Lazy Spin.

This recipe serves one person.  Multiply it by the number of people you're serving to make it as big or as little as you need!

Ingredients:

Basics - everyone needs these:

• 1 cup sushi rice, cooked with 2 tsp. vinegar
• 1/4 cup DRY burger-style TVP, rehydrated with 1/8 to 1/4 cup hot water
• 1 Tbsp. mayonnaise or vegenaise
• 1 small package roasted seaweed (nori)

Creative ideas - mix and match any or all of these to create your own custom sushi bar!  Pre-mix some ingredients or give each diner a small bowl to mix up their own concoction.

• Pickle relish - sweet and/or dill
• Chopped olives
• Soy sauce
• Wasabi paste (Japanese horseradish)
• Sesame seeds
• Tabasco sauce
• Gochuchang (Korean red pepper paste)
• Pickled ginger
• Veggies, such as avocado, carrots, cucumber, green onions
• Any other spicy or savory favorites!

Directions:
Take a sheet of nori out of the package. Put a spoonful of rice on it, then a spoonful of your delicious personalized sushi concoction.  Fold it up like a little seaweed taco, and enjoy!

My favorite blend was: TVP, mayo, soy sauce, tiny touch of wasabi, sesame seeds, and gochuchang
Mr. Vegetarian liked: TVP, mayo, dill relish, olives, soy sauce, sesame seeds, and wasabi
The Veggie Kid liked it simple: nori, rice, and soy sauce.  But, boy, does he love that nori!

Easy Southwest Quinoa

This is a delicious vegan recipe using quinoa, a protein-rich grain.  It's a quick and easy one-dish meal!  I adapted this from the recipe on the back of my Archer Farms quinoa.

Ingredients:

• 1 cup quinoa, rinsed
• 1.5 cups water
• 1 bag frozen steam-in-bag southwest corn & black bean mix*
• 3 Tbsp. lime juice
• 2 Tbsp. olive oil
• 2 tsp. ground cumin

After rinsing, combine the quinoa and water in a rice cooker and cook using the white rice setting.  When quinoa is ready, follow package directions to steam the frozen veggie mix in the microwave.  Meanwhile, combine lime juice, olive oil, and cumin in a small bowl.

Add vegetables and dressing to quinoa and mix together.

Makes 4 servings.

*Note: If you don't have the frozen veggie mix, the recipe is still pretty easy. In place of the mix, use

1 can black beans, rinsed and drained
1 can sweet corn, drained
1 red bell peper, diced
1/4 cup cilantro, chopped

Vegetarian 15-bean soup

I love the 15-bean soup mixes you can find at the store, but most of them come with a ham or "ham" flavoring packet. After a few unsuccessful experiments, I finally found the right mix of seasonings to make a delicious vegan soup!

In classic Lazy Vegetarian style, I use a crockpot to make this a minimally hands-on recipe.

• 1 (16-20 oz.) bag of 15-bean soup mix
• 1 large onion, chopped
• 2 tsp. minced garlic (I use the refrigerated kind, but you could use fresh if you're ambitious)
• 1 tsp. chili powder
• 1 can diced tomatoes (preferably no salt added)
• 3 bay leaves
• 1 tsp. dried rosemary (crush between fingers before adding to release the flavor)
• 1 tsp. black pepper
• salt (to taste)
• 2 tbsp. extra virgin olive oil
• 2 vegetarian bouillon cubes OR 2 tbsp. McKay's chicken seasoning

Discard the seasoning packet from the soup mix. Soak beans overnight in 8 cups water. In the morning, drain and rinse.

In the crockpot, combine beans, 8 cups water, onion, and garlic. Cook on low approx. 8 hours (longer shouldn't hurt as long as you have enough water). About 30 minutes before serving, add the remaining seasonings and turn crockpot to high.

Future variations I'd like to try:

• omit tomatoes and use diced potatoes instead (you'd have to add them earlier in the cooking process, I think)
• use lemon juice instead of the chili powder - or in addition

Aunt Marcia's Lentil Stew

We had this over Christmas while staying with Aunt Marcia, and WOW is it delicious!!

Bring 6 cups water to a boil and add the following ingredients:

• 1/3 c. brown rice
• 1/4 - 1/3 medium onion, chopped
• 1 stalk celery, chopped
• 8 shakes each: ground thyme & sage
• 1 Tbsp rosemary leaves
• 2 bay leaves
• 2 cloves garlic, minced

Set a timer for 40 minutes. At the 35-minute mark, add:

• 2/3 c. brown lentils
• 1 carrot, chopped
• 1 med. red potato, finely cubed

At the 25-30 minute mark, add:

• 1/3 c. red lentils
• 1 tsp salt (or to taste)

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.

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!

Lentil Soup

The delicious Hungry Tiger site shares a quick and easy recipe for Red Lentil Soup.  Looks like a good one!

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 Coleslaw Salad

Incredibly popular at potlucks!
Vegan

Dressing:
1/2 cup vegetable oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 seasoning packet from Ramen Oriental flavor noodles

Combine and refrigerate several hours to overnight.

Salad:
1 bag broccoli coleslaw
3 green onions, sliced
1/2 cup sliced or slivered almonds
1 package Ramen noodles (raw), crushed

Combine all ingredients in a bowl, add dressing and mix together. Best when served immediately so the noodles are still crunchy, but it also holds up quite well as leftovers.

Quick & Easy Tip: Use kitchen scissors to slice the green onions directly into the salad.

Potluck Tip: Combine everything except the dressing and noodles in a covered bowl. Take the dressing in a separate container and the noodles in a zip-loc baggie. Dump the whole thing together just before serving.

Incredibly Easy Black Bean Soup

To your tummy in 10 minutes or less
Vegan

2 cans (15 oz. ea.) Ranch Style brand black beans, undrained*
1 can (8.75 oz.) corn niblets, drained
1 cup chunky salsa

Combine ingredients. Warm on stovetop or in microwave until heated through. Garnish with vegan (or not) cheese shreds and/or sour cream. Quesadillas make a fine accompaniment!

*Or, if you're a real cheapskate like me:
1 can (15 oz.) Ranch Style brand black beans, undrained
1 can (15 oz.) plain black beans, undrained