Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!

Ingredients (use vegan versions):

• 2 cups of thickly stewed lentils
• 1/3 cup minced onio
• 2 slivers of garlic minced
• 1/2 cup chopped cilantro
• 1/3 cup chopped celery leafs
• 1 red or green pepper diced
• 1 cup chopped nuts of your choice (I use almonds)
• 1/4 cup marinera sauce
• 1 cup vegan bread crumbs
• 1 cup shredded soy mozzarella cheese

Directions:

Mix all the ingredient and place in a meat loaf pan and bake at 375 for
45 mint or till a knife place in center comes out clean, serve with brown
gravy.

Serves: 12

Preparation time: 5 min. mixing 45 baking

[tubepress mode='tag', tagValue='Lentil Loaf']

Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.

Ingredients (use vegan versions):

• 2 cups of navy beans (I use a 1# bag and put the extra in soup)
• 1 onion, sliced thi
• 1 tablespoon peanut oil
• 1/2 teaspoon salt
• 1/2 teaspoon dry vegan mustard
• 2 tablespoons dark molasses
• 1/2 of an 8 oz. bottle of barbeque sauce

Directions:

Soak the beans in cold water over night. Next day drain off, rinse and
simmer in fresh cold water until the skins begin to burst. Slice
2/3 of an onion into the bottom of a lidded bean crock if you have one
otherwise use a covered casserole.
Stuff the crock 1/2 full with simmered, drained beans.
Slice in the rest of the onion and finish filling the crock with beans.
Drizzle the peanut oil over the beans.

Mix salt, dry mustard and molasses in a cup of hot water and pour it
over the beans. Dilute 1/2 jar of barbeque sauce with an equal amount
of water and pour it into the crock until it covers the top beans.
Save the rest to add as the beans cook to keep them moist. Bake at 300
for 6 to 8 hours. As the beans bake, keep adding diluted barbeque
sauce so they stay covered until the last hour. Do not add liquids
during the last hour, but keep the beans covered. Use the left over
beans and their cooking juice as a base for soup.

I like this recipe because I can make it in advance and reheat it for
a special dinner. Even though the cooking time is long, the beans
don”t need attention often (once every 45 minutes or so). The crock
looks pretty on a table and can be used to store and reheat the beans
until they are finished.

Serves: 20

Preparation time: 8 hours

[tubepress mode='tag', tagValue='Old Fashioned Baked Beans With Barbeque Sauce']

Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.

Ingredients (use vegan versions):

• 1 can black beans, rinsed and drained
• 1/4 yellow onion, chopped
• 1 clove garlic, chopped
• 4 button mushrooms, sliced
• 1 tb yellow vegan mustard (prepared)
• olive oil
• chili powder
• cayenne pepper

Directions:

Heat some olive oil in a skillet (or use lemon juice for low fat), then add the garlic, onion, and mushrooms and saute until the onions are almost, but not quite translucent. Add chili powder and cayenne pepper to taste, and stir for about 30 seconds. Then add the mustard, and continue to stir for another 30 seconds. Add the rinsed, drained black beans, and let the whole mess simmer for a few minutes.

These beans are very good as a part of taco salad, burritos, etc. They”re also good just folded up in a heated corn tortilla.

Serves: 3

Preparation time: 15 min.

|www.healthyfoodcookbook.com” title=”Free recipes” style = ”text-decoration:none”>Free recipe and All Free recipe

[tubepress mode='tag', tagValue='Mustard black beans']

Vegeterian Tips: Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every dayI try to eat an apple first thing in the morning to get it out of the way.

Ingredients (use vegan versions):

• 1 small chopped onion
• 1 clove chopped garlic
• 1/2 teaspoon sage
• 1 & 1/2c mashed potatoes
• 1 teaspoon salt
• 1/2 cup chopped celery
• 1 cup wholemeal vegan breadcrumbs
• 2 cups cooked lentils
• 1/2 cup chopped walnuts

Directions:

Steam together until tender the onion, celery and garlic. Add all other ingredients and mix well.
Add water if too dry to form patties. Roll in vegan breadcrumbs or sesame seeds. To cook you may either
fry in non-stick pan with a small amount of olive oil or place on oiled baking tray, baking 30-40 minutes
at 150 degrees celsius, turning halfway through cooking.

Serves: 10-12 patties

Preparation time: 30 mins

[tubepress mode='tag', tagValue='Lentil Timbales']

Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!

Ingredients (use vegan versions):

• 1 cup red lentils ( masoor dal )
• 1 cup chopped cabbage
• 2 small or 1 medium tomato
• 1 hot green chilli pepper
• 1 teaspoon oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• some chopped cilantro for garnish
• salt and lime juice to taste

Directions:

Wash the lentils and set to cook with 2 cups water.
Heat the oil in a pan. Add the cumin seeds and stir till
they slightly darken in color. Add the chopped up hot pepper
and cabbage. Saute these two ingredients and when slightly
soft add the cooked and mashed lentils, turmeric powder,
chopped up tomato and salt.
Bring to a rolling boil and take off the heat. Add a squeeze of
fresh lime and sprinkle the cilantro on top.
Serve over hot rice.
This is really easy and delicious !
A more watery version will do nicely as lentil soup.

Serves: 4

Preparation time: approx 20 mins

[tubepress mode='tag', tagValue='Quick and Easy Dal']

Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.

Ingredients (use vegan versions):

• 3 cups cooked Lima Beans
• 1.5 cups prepared vego chichen stock
• 1 onion chopped
• 1 clove garlic chopped
• fresh herbs of choice chopped
• salt and pepper to taste

Directions:

In medium saucepan fry oil in just a dash of cold pressed
oil, add garlic then lima beans. Continue until fragrant
then add stock, keep on medium heat until beans are soft.
Add seasonings, heat through for one minute. Put bean mix
through processor until the right consistency is reached.
It is important to add flavourings as this soup can be a bit
tasteless without them. Adjust the consistency by adding
water or more stock if needed.

I haven”t worked out the nutritional info, but if you use
just a small bit of oil it is quite good for you. If you
want to omit the oil try sauteing the onion in a little
stock.

Serves: 2

Preparation time: 20 min

[tubepress mode='tag', tagValue='Lima Bean Soup']

Vegeterian Tips: Most Chinese restaurants have many vegetarian options, and some use tofu or fake meat. Otherwise, try rice, soup, and spring rolls or other appetizers to form a great meal. Just remember to ask for no MSG to stay healthy.

Ingredients (use vegan versions):

• 1 can diced tomatoes+1 can water
• 1 cup chopped broccoli
• 2 cups pre-cooked potato chunks (5 minutes in the microwave)
• 1 cup orange lentils
• 1 apples,peeled and chopped
• 2 onions,diced
• 2-3 cloves garlic,minced
• 1 cup chopped mushrooms(optional)
• salt,pepper,thyme,oregano and cumi

Directions:

-cook onion and garlic in small amount of water until soft
-pour in tomatoes and water,then add all other remaining ingredients
-add spices to taste
-cook until the lentils are very well done

Serves:

[tubepress mode='tag', tagValue='Lentil and Tomato Soup']

Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.

Ingredients (use vegan versions):

• 2 cups dry small red beans
• 1/2 cup dry bulgur
• 3/4 white onion, 1 carrot, 1 1/2 celery stalk, 1
• 1 cup dry vegan white wine
• 1 teaspoon marjoram
• 1 teaspoon oregano
• 1 – 2 bullion cube
• 2 bay leaves
• garlic powder
• jalapeno flavored oil
• brown rice

Directions:

I”ve only made this dish once, that is why it is called One
Time Bean dish. If you try it and use any variations that
you liked…please let me know about it thanks! osc@efn.org

Soak 1.5 to 2 cups of small red beans overnight.

Mix one cup of dry vegan white wine, 1 tsp. oregano, one
bullion cube and 1 tsp marjoram. Set aside.

Cook 1/2 cup dry bulgur. Set aside.

Cook beans in water w/bay leaves and galric powder slowly
and thoughly, past the point of falling apart.

In skillet heat (on high) jalapeno flavored oil, add one
sliced carrot. When carrot begins to softened add
chopped, 3/4 white onion, 1 1/2 stalk of celery and 1
jalapeno pepper. Season with garlic powder.

Do not overcook the vegetables.

Mash 1/4 of beans and add bulur mix – throughly. Add
vegetables and vegan wine mixture.

Simmer 15 to 20 minutes, stirring often.

Serve over brown rice with with a sprig of fresh cilantro
and your/my favorite toppings; fresh salsa, crushed red
pepper seeds, etc.

Enjoy…peace…

Serves: 4

Preparation time: 45 MIN.

[tubepress mode='tag', tagValue='One Time Bean Dish']

Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!

Ingredients (use vegan versions):

• 1 cup brown lentils
• 1/2 cup red lentils
• 1/2 cup black eye beans
• 3 potatoes, chopped 1cm cubes
• 1 eggplant, chopped 1cm cubes
• 1 zucchini, chopped
• 1 onion, chopped
• 1/2 red capsicum, chopped
• 1 head broccoli, broken into small bits
• 1 Tbspn fresh ginger, chopped
• 1 Tbspn crushed garlic
• 2 Tbspn mild curry powde
• 2 Tbspn sweet paprika
• 1 tspn fenugreek powde
• 1 tspn cummin
• 1 tspn tumeric
• 2 tspn ground coriander powde
• 1 tspn minced chili
• 2 Tbspn soya vegan mayonnaise

Directions:

Before cooking : Soak lentils and beans in water for at
least 4 hours. If you like roasted vegetables, coat potato
and eggplant in oil and roast in moderate oven for about 1
hour (however, if pressed for time, the potatoes could be
boiled and the eggplant fried with the other vegies).

Rinse and boil lentils and beans until they are soft (you
can add saffron to the water to colour the lentils).
Heat mayonnaise in large saucepan. Add garlic, ginger and
all other spices. Add onion, capsicum, zucchini and
broccoli and fry until vegetables have softened. Add cooked
lentils/beans and roasted vegetables to this vegie/spice
mixture. Add a little water and more mayonnaise if it looks
too dry.

Serve with rice and hold your forks high!

Serves: 8

Preparation time: 30 mins

[tubepress mode='tag', tagValue='Forks High Dahl!']

Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice of pizza with sauce topped with tons of veggies and see how great it tastes, and how good it is for you.

Ingredients (use vegan versions):

• 2 cans prepared black beans
• 1/4 cup plain vegan bread crumbs
• 1 red onion, chopped
• 1/4 cup chopped fresh cilantro
• 2 jalepeno peppers, seeded and chopped
• 4 cloves of garlic, minced
• 4 red bell peppers
• 1 cup roasted cor
• 3 tablespoon chopped cilantro
• 1/3 cup chopped red onio
• 1/4 lime juice

Directions:

Roast fresh red peppers under broiler until skin is
blackened. Seal peppers in an air tight bowl, or plastic
bag for 20 minutes and then peel off skin. Drain both
cans of black beans and then mash them using fork or
blender. Chop cilantro, onion, jalepeno pepper and mix into
black beans. Add vegan breadcrumbs and mix well. Season with salt
and pepper to taste. Lightly oil a saute pan and drop large
spoonfuls of batter when pan is smoking hot. Flatten batter
with spatula. Cook pancakes two minutes on each side.

For Corn Salsa:
To roast corn, drain well if frozen, place in dry, hot
saute pan and saute until browned.
Combine one chopped jalepeno, 3 T. cilantro, 1/3 c. onion,
and roasted fresh or frozen corn with lime juice. Chill.

For Red pepper Sauce:
Puree peeled and seeded red peppers, add salt and pepper to
taste. Keep warm in a sauce pan until needed. If sauce is
too thick, thin with soy milk if desired.

Assemble by spooning about 1/4 cup of red pepper sauce on
plate. Top with 3-4 pancakes. Garnish with the roasted corn
salsa.

Serves: 4

Preparation time: 20 minutes

[tubepress mode='tag', tagValue='Black Bean Pancakes with Corn Salsa and Roasted Red Pepper Sauce']