Green lentils over rice
Grocery list: lentils, yellow onion, spices
Soak 1 cup of green lentils overnight to reduce cooking time. Cut up a whole yellow onion and saute lightly in oil. Drain lentils and add them to the onions. Add a teaspoon or more of yellow curry, cumin, and salt to taste. Add enough water to cover the lentils and plus an extra 1/2 cup. Simmer over low heat for 15 minutes or until lentils soften. Serve over rice. Optional extras: cherry tomatoes chopped into pieces, diced carrots, chopped walnuts. Makes 4-5 servings.
Brussels sprouts with balsamic vinegar
Grocery list: a dozen Brussels sprouts, garlic, balsamic vinegar, yellow onion, butter
Peel any loose or damaged leaves off the sprouts and wash. Cook in boiling water for 5 minutes. While they are cooking saute chopped onion and 2 cloves of garlic in olive oil. Add the sprouts and saute until they are cooked to your liking. Slice in half, then add 2 tbsp vinegar and toss. Add 1 tbsp butter, salt and pepper and toss again. Makes 3-4 servings.
Grocery list: onion, garlic, spices, 1 package tofu, tomato, tortillas
Drain tofu and pat it dry with paper towel. Slice it into half-inch cubes. Chop onion, tomato, and garlic. In a large skillet, heat 2 tbsps of olive or canola oil. Saute onion for 4 minutes, then add garlic and cook for another 30 seconds. Add the tomato, 2 tbsp chili power, 2 tsp ground cumin, and tofu and cook for 8 to 10 minutes. Salt to taste. Heat tortillas in toaster oven, microwave or on stove. Top with tofu mixture and other fixings such as lettuce, cheese or salsa.
What are you favorite vegetarian recipes?