The inspiration for this recipe is from Rose Elliot's book Learning to Cook Vegetarian, and if you love buckwheat and you love beets, then you must try this
This simple pasta dish is a great way to enjoy a variety of vegetables forMeatless Monday. Although meatless, chicken, pork or shrimp can be browned prior to starting and added at the end to finish in the sauce
He is right because, I don't really plan for these nights. If I am in the mood for cooking, we get something terrific and if I am not, I tend to fool around with something and end up with something edible
A huge thank you to Jessica of Diamond Doll Designs for the fantastic work. This weeks Meatless Monday happens to be one of my very favorite Italian classics, Eggplant Parmigiana
so the healthier meals continue. I've mentioned my new venture in losing a bit of weight before my brothers wedding, and well the hubby is in a weight lose challenge at work
organic twist by substituting brown rice for white rice and organic vegetable broth for the chicken. rinse the uncooked rice under cold water for a couple minutes to remove the excess starch
I haven’t shared too many recipes that could be used for breakfast or a dessert. I realized that most of my Meatless Monday recipes are about supper or lunch
I for one don’t want to look at anything Thanksgiving until next year. If you are tired of Thanksgiving foods too, you’ll love this Meatless Monday recipe I made last week
Meatless Monday. While the lentils are cooking, remove the core of the cabbage, and boil it face up in water and a dash of salt for about 10-12 minutes until the cabbage leaves easily peel off. Cook for about 20-30 minutes on the stove top on low-medium heat making sure the sauce does not burn. 10-12 rolls Ingredients Stuffed Cabbage 1 Cabbage Filling 1 cup Green Lentils ¼ cup Brown Rice 1 tbsp chopped Sage 1 tbsp chopped Rosemary 1 tbsp chopped Parsley (I used carrot top because I had some leftover) ½ tsp Salt ¼ tsp Pepper 1 tsp Garlic Powered 1 tsp Onion Powered 1 rib Celery 1 Carrot 1 tbsp Oil 3 cups Vegetable Stock Sauce 1 can/box Fire Roasted Tomatoes 1 can/box Diced Tomatoes 4-5 Sundried Tomatoes ½ tsp Salt ½ cup Water 1 tbsp Tomato Paste 2-3 tbsp Sauerkraut (optional) ¼ tsp Red Chili Flakes (optional for even more spice) Instructions Start cooking the lentils and rice first. Chop the carrot and celery, and saute with a little oil in a medium sized pot for about 5-7 minutes. Bring to a boil, and reduce to a simmer for about 30-35 minutes until the lentils are tender, adding more water if needed. While the lentils are cooking, remove the core of the cabbage, and boil it face up in water and a dash of salt for about 10-12 minutes until the cabbage leaves easily peel off. All this mixture to simmer together for about 15-20 minutes, adding in more water if it becomes to dry, and adding a dash of extra tomato paste if it is too thin. Cook for about 20-30 minutes on the stove top on low-medium heat making sure the sauce does not burn
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