Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 I've been so busy trying to keep up with all of the wonderful recipes being posted daily, I'm just now getting around to posting a few. I just want everyone to know how grateful I am for this group, and everyone's expertise! It's been really great for me as a beginner vegetarian. Okay, now on to the recipes!! Taco Style Lentils & Rice (recipe from the hillbillyhousewife.com website) 3/4 cup dry lentils 3/4 cup brown rice 4 cups water 4 beef bouillon cubes (I did not use a vegan type, I'm not even sure if there is such a thing with the beef flavored ones?) 2 tsp. chili powder 1/2 tsp. cumin 1 tsp. onion powder 1/4 tsp. garlic powder In a 2 quart sauce pan, bring the water to a boil. Add all ingredients and stir well. Bring it to another rolling boil. Reduce heat, cover and simmer for about 50 min. I made sure and cooked this until almost all the water was absorbed. Stir well and serve on taco shells, vegetarian flour tortillas, top with any kind of taco toppings you like. I made these tonight, and they are wonderful!!! But I believe you could substitute all the seasonings for just taco seasoning and save yourself some time. As for the boullion cubes, I'm sure these are not considered vegetarian, but am now wondering if you could substitute a vegan chicken type of bouillon cube instead? Is there such a thing as a vegan beef bouillon, anybody out there know???? Okay, on to the 2nd recipe This one was adapted from the Laurel's Kitchen Cookbook A Bowl of Noodles 5 cloves garlic, chopped 1 bunch green onions, sliced 1 1/2 Tbsp. olive oil 1 lb. fresh mushrooms splash of white wine 1 lb. of fresh spinach leaves, whole or sliced 6 cups light vegetable broth salt & pepper (to your own taste) 1 lb. angel hair pasta, fettucine, or linguine noodles You need to make sure and have everything cut up and ready to go, because this recipes moves pretty quickly. Heat olive oil. Saute garlic and green onions for just a few minutes. Add the sliced mushrooms, saute for a couple more minutes. Add a dash or two of white wine, then add the spinach leaves, the broth, and salt & pepper. Bring to a boil, lower the heat and let simmer for a few minutes. While the " soup " is simmering. Cook noodles and drain. Fill bowls with noodles, then dip " soup " over noodles. This is awesome!!! It seems complicated, but it isn't as long as you have everything ready to go. If anyone tries these recipes, please post and let me know if you like them! Thanks again everybody for all the great recipes and information!!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 Ooooooooooh a bowl of noodles. I will make very soon. Both look great to me and I'll get them in our files soon. It really makes me feel good hearing how much you enjoy the group. You let us know if there's any certain recipe or info you need, Donna cheles2kids <cheles2kids wrote: I've been so busy trying to keep up with all of the wonderful recipes being posted daily, I'm just now getting around to posting a few. I just want everyone to know how grateful I am for this group, and everyone's expertise! It's been really great for me as a beginner vegetarian. Okay, now on to the recipes!! Taco Style Lentils & Rice (recipe from the hillbillyhousewife.com website) 3/4 cup dry lentils 3/4 cup brown rice 4 cups water 4 beef bouillon cubes (I did not use a vegan type, I'm not even sure if there is such a thing with the beef flavored ones?) 2 tsp. chili powder 1/2 tsp. cumin 1 tsp. onion powder 1/4 tsp. garlic powder In a 2 quart sauce pan, bring the water to a boil. Add all ingredients and stir well. Bring it to another rolling boil. Reduce heat, cover and simmer for about 50 min. I made sure and cooked this until almost all the water was absorbed. Stir well and serve on taco shells, vegetarian flour tortillas, top with any kind of taco toppings you like. I made these tonight, and they are wonderful!!! But I believe you could substitute all the seasonings for just taco seasoning and save yourself some time. As for the boullion cubes, I'm sure these are not considered vegetarian, but am now wondering if you could substitute a vegan chicken type of bouillon cube instead? Is there such a thing as a vegan beef bouillon, anybody out there know???? Okay, on to the 2nd recipe This one was adapted from the Laurel's Kitchen Cookbook A Bowl of Noodles 5 cloves garlic, chopped 1 bunch green onions, sliced 1 1/2 Tbsp. olive oil 1 lb. fresh mushrooms splash of white wine 1 lb. of fresh spinach leaves, whole or sliced 6 cups light vegetable broth salt & pepper (to your own taste) 1 lb. angel hair pasta, fettucine, or linguine noodles You need to make sure and have everything cut up and ready to go, because this recipes moves pretty quickly. Heat olive oil. Saute garlic and green onions for just a few minutes. Add the sliced mushrooms, saute for a couple more minutes. Add a dash or two of white wine, then add the spinach leaves, the broth, and salt & pepper. Bring to a boil, lower the heat and let simmer for a few minutes. While the " soup " is simmering. Cook noodles and drain. Fill bowls with noodles, then dip " soup " over noodles. This is awesome!!! It seems complicated, but it isn't as long as you have everything ready to go. If anyone tries these recipes, please post and let me know if you like them! Thanks again everybody for all the great recipes and information!!!! Quote Link to comment Share on other sites More sharing options...
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