Vegetarian Beans and Rice





Go for the Grains Casserole





Vegetarian Omelet


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Garbanzo Gravy


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Butternut Squash and Black Bean Chili

8 cups butternut squash — peeled, seeded, diced (about 2 medium butternut squashes)
1 large yellow onion — chopped
1 medium green bell pepper — seeded and chopped
2 celery ribs — thinly sliced
2 cans black beans — (15-oz) drained and rinsed
1 can reduced-sodium diced tomatoes — (28-oz)
1 cup reduced-sodium vegetable broth
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons chili powder
2 teaspoons ground cinnamon
1/2 teaspoon salt

Mix everything together in a 3-quart (or larger) slow cooker.

Cover and cook on low for 8 to 10 hours, until the squash is tender.

Serves 8; Serving size: 1 1/2 cups


Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel

Portabello Mushrooms with Spinach Artichoke Filling

3 tablespoons olive oil
3 medium cloves garlic, minced (1 tablespoon)
4 medium portabello mushrooms, stemmed, gills removed
Kosher salt
Freshly ground black pepper
4 oz. cream cheese, softened
3 tablespoons mayonnaise
1-1/2 teaspoons fresh thyme
9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
1/2 cup fresh breadcrumbs or panko
1/3 cup finely grated Parmigiano-Reggiano

Position a rack in the center of the oven and heat the oven to 450°F.

In a small bowl, combine 2 tablespoons of the oil and about 2/3 of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes.

Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 teaspoon of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 tablespoon oil, and 1 teaspoon thyme with the breadcrumbs and cheese.

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes.

Serve immediately.

Serves 4


Best Salt and Pepper Grinder Set by Inspero Trading


Vegetarian Stroganoff

1 lb. Vegetarian Burger
2 tablespoons corn oil butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
2 teaspoons Worcestershire sauce
Paprika
1 teaspoon instant beef-flavored bouillon
1/2 teaspoon salt
1 cup sour cream
2 tablespoons flour
Hot cooked noodles

Season Vegetarian Burger to taste, form in small balls.

In a medium skillet, brown balls in corn oil over medium-high heat, stirring occasionally. Add mushrooms and onion; saute for 3-4 minutes or until onion is tender and crisp. Stir in water, Worcestershire, bouillon and salt; bring to boil.

In a small bowl, stir together sour cream and flour; stir into mixture. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Serve over noodles; sprinkle with paprika.


T-fal Initiatives Nonstick Inside and Out 18-Piece Cookware Set, Red

Spicy Vegan Noodles

3 tablespoons quality oil
1 tablespoon chopped garlic
3/4 pound fresh broccoli
1 cup diced red onion
2 teaspoons white or rice vinegar
1 teaspoon fresh lime or lemon juice
1/3 cup red bell peppers sliced to 1/4 inch strips
2 tablespoons thin soy sauce
1/3 cup mung bean sprouts
1 tablespoon chopped cilantro
4 (or more) thin sliced fresh Thai chili peppers*
3/4 cup diced tomatoes
15 mint leaves, chopped
4 sprigs mint
Package of stick rice noodles soaked in cold water for at least 30 minutes
1/4 pound fresh white tofu (optional) lightly browned or deep fried and cut into half inch strips
1/2 teaspoon black pepper
1 sliced fresh tomato for garnish

Heat oil in a large wok over high heat, add garlic and sauté until lightly browned. Add onion, bell pepper, Thai Chilies and broccoli and sauté for one minute. Add tomato, soy sauce, vinegar, lime juice and black pepper and sauté for one minute. Add softened rice noodles and stir until heated through and well coated with sauce (about two minutes optional tofu should be).

Remove from heat and immediately stir in bean sprouts and chopped mint.

Transfer to a platter and garnish with mint sprigs and fresh tomato slices.

*Note: Be careful with the Thai chilies because the juices are very volatile and can burn your skin.


Mr. Bar-B-Q Cast-Iron Wok

Vegetarian Chili

7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons quality extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas

Drain beans in a colander.

Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.

Crush the chipotle pepper if using dried, or mince if using canned. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.

Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry. Add salt and pepper to taste, and more chili if you want a hotter dish.

Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.

6 Servings


OXO Good Grips 5-Quart Stainless-Steel Colander

Tempeh Chili

2 teaspoons quality extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeño peppers, seeded and diced
1/2 cup cilantro (fresh), chopped
1 teaspoons cumin, ground
1 teaspoon salt
1 small can chipotle chili en adobo (optional)

Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalape˜os and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper (if you’re using it).

Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.

4 Servings


Bob’s Red Mill TVP (Textured Vegetable Protein), 10-Ounce Bags (Pack of 4)