Several Vegetarian meals...recipes! (m)

[We4]

1. Meatless Tamale Pie
2. Popeye Pie
3. Lentil Stew
4. Scalloped Potatoes (served with Mixed veggie dish, no recipe)
5. Crockpot mac and cheese
6. Lentil Rice Casserole
7. Split Pea Soup
8. Lentil Soup
9. Black Bean Quesadillas
10. Vegetarian Shepherd's Pie
11. Eggplant Parmesan
12. BBQ Eggplant with Couscous


Pizza with Whole wheat crust

Crust
1 cup plus 2 tablespoons water
2 tablespoons olive or veg oil
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons yeast

Place all ingredients in bread machine in order listed. Run on dough cycle. When done, fix as desired and bake 18 to 20 minutes at 400 degrees.


Biscuit Taco Casserole

12 oz can refrigerated buttermilk biscuits
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (2.25 oz) can sliced, black olives
8 oz beans (refried, pinto, black, etc; doesn't matter)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup sliced mushrooms

Heat oven to 400. Lightly grease 13x9 inch pan. Spread taco sauce on bottom of dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the cheddar cheese, 1/2 cup of the mozzarella cheese and the olives; mix gently. Bake at 400 F for 15 to 18 minutes or until bubbly. Meanwhile, in large skillet saute beans, peppers, and mushrooms until veggies
are done. Sprinkle remaining cheeses over mixture in casserole. Top with bean mixture. Bake an additional 6 minutes.
Freeze before baking and then bake when serving.



Popeye Pie
12 oz frozen, chopped spinach
1/4 cup onion, chopped
2 eggs, well beaten
2 tablespoons parmesan cheese
1 cup milk
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup celery, chopped

Thaw and press our liquid from spinach. Mix remaining together and fold in spinach. Pour into greased 9 inch pie plate. Freeze.
To serve: Thaw. Bake at 375 degrees for 45 minutes. Cut in 6 wedges and serve.



Lentil Stew

2 tablespoons oil
1 onion, chopped
7 cups water
2 tsp veg or chicken broth granules
1 cup lentils, rinsed
1/2 cup small macaroni
2 carrots, sliced
16 oz can chickpeas, drained and rinsed
1/2 teaspoon thyme

In large soup pot, saute onions in oil over medium-high heat unti tender. Add water, broth, and lentils. Reduce heat, cover, and simmer for 30 minutes. Add remaining ingredients, cover, and simmer for 15-20 minutes until lentils and carrots are tender.



Scalloped Potatoes
8 potatoes, peeled and sliced
layered in casserole dish with
1 onion, sliced into rings and separated
In bowl, mix 1 can cream of mushroom soup, and 1 can milk. Blend. Pour over onions and potatoes. Stir. Bake at 350 F for 1 hour.



Crockpot Mac and Cheese
8 oz box macaroni, cooked and drained
2 tablespoons oil
13 oz can evaporated milk
1 1/2 cup milk
3 cups shredded cheese
1/4 cup melted butter.

Mix all. Put in ziploc. WHen time to serve, thaw and put in crocpot for 3-4 hour on low.



Lentil Rice Casserole
3 cups chicken broth, or use water and 1 tb veg. seasoning
3/4 cups lentils, uncooked
1/2 cup brown rice, uncooked
3/4 cup chopped onion
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder

Blend all together in a casserole dish. Bake covered, for 1 1/2 hours at 300. Cool then freeze. When serving, thaw and reheat. During the last few minutes of cooking, you may top with shredded cheese, I don't.



Black Bean Quesadillas

8 flour tortillas (8 inch)
1 cup medium salsa
15 oz can black beans, drained, rinsed, and lightly mashed
1 cup shredded cheese (they use Muenster, I use cheddar or Monterey)
2 green onions, chopped
1/2 tsp salt
Enchilada sauce
Lay 4 tortillas in greased baking dish. Add salsa, beans, cheese, onions, and salt. Put 4 tortillas on top of those. Add enchilada sauce on top. Freeze.
To: serve: bake at 350 until cheese is melted and heated through.



Vegetable Shepherd's Pie
4 medium potatoes, peeled and quartered
1/2 cup potato water
1/4 tsp salt
1/4 tsp onion powder
8 oz steamed tempeh OR 1 1/2 cups garbanzo beans, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup peanut butter
1/2 cup water
1 tsp vegetable seasoning
paprika

Place potatoes in a large saucepan, and add just enough water to cover. Boil for 15-20 minutes, or until tender. Drain potatoes, reserving liquid. Mash cooked potatoes with hot water, salt, and onion powder. Add additional liquid if desired. Set aside. Combine tempeh OR beans, corn, and peas in a 9 in pie pan. In a separate bowl, whisk together peanut butter, water, and seasoning
until smooth. Pour sauce evenly over vegetables. Top with mounds of mashed potatoes. Sprinkle with paprika. Freeze.
To serve: Thaw. Preheat oven to 350. Bake for 30-40 minutes, or until potatoes start to brown. Serve hot or at room temperature.



Easy Curried Lentil or Pea Soup
10 cups water
2 cups lentils or green split peas
1 chopped onion
2 tsp curry powder
2 cups cooked rice

Start by cooking the lentils and onion OR split peas and onion in the water over low heat for about 30 minutes. Add curry powder and the rice and cook for 30 minutes longer.



Barbecue Eggplant with Couscous

1 eggplant, sliced into 1/2" rounds. Place in broiling oan. Brush each slice liberally with barbecue sauce. Cover every exposed area. Broil for approximately 5 minutes, then flip, brush other side with BBQ sauce; then broil another 5 minutes. Meanwhile, boil water for couscous (need box of couscous, make all). Add couscous. Remove from heat and let stand for 5 minutes. Serve with salad.