Vegetarian Chili

This is my original take on making chili without meat - inspired by the vegetables I had on hand.

1 med.-lg. onion, diced
3 cloves garlic
2 cans tomato sauce
2 cans diced tomatoes
1/2 c. water 1 can corn (or frozen)
1 can black beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can white or red kidney beans, drained & rinsed
1/2 butternut squash, peeled and small cubed (about 3 c.)
3 sm.-med. zuchini, small cubed
1 Tb. chili powder
2 tsp. cumin
1/2-1 tsp. oregano
salt to taste (about 2 tsp. - 1 Tb.)
1/4 tsp. red pepper

Combine all ingredients in crock pot and cook on low for 8 hrs. or until vegetables are tender and chili is bubbling. Top with cheese and sour cream (I like plain yogurt & a little sour cream combined). Enjoy.

If you like SPICY - add diced tomatoes w/green chiles! It would really make this better!

You could easily substitute different beans or other vegetables.

Black Bean Tart

CRUST:
1 1/2 c. flour
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
6 Tb. butter
4-6 Tb. water

Combine dry ingredients and then cut in butter. Add water until it forms a ball.

FILLING:
2 cans black beans, rinsed & drained
2 Tb. sour cream
1 pack frozen corn, thawed
1 Tb. oil
1 c. chopped red pepper
1/2 c. chopped green onion
1/4 - 1/2 c. fresh cilantro, minced
1-2 jalapeno peppers, seeded & chopped
1/4 tsp. pepper
1 1/2 c. monterey jack cheese
sour cream, opt.

Press crust into bottom and up the side of an ungreased 9 in. tart pan. Chill 15 min. Line un-pricked crust w/double thickness of foil. Bake at 350 degrees for 10 min., remove foil and bake for 8-10 min. longer until golden.

In blender, combine 1 c. beans, sourcream, 1/2 tsp. salt until smooth. Spread over crust. Saute corn in oil until tender. Remove from heat and add pepper, onions, cilantro, jalapenos, cheese, peppers and remaining beans. Pour on top of puree. Bake at 350 degrees for 20-30 minutes. Serve w/sour cream if desired.

Lentil Tomato Stew

4 c. chicken or vegetable stock
2 cans (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1/2 c. dry red wine
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. crushed red pepper
3/4 tsp. italian seasoning
1 lb. dried lentils, rinsed and drained (remove any rocks)
1 lg. onion, diced
4 med. carrots, diced
4 med. celery ribs, diced
3 garlic cloves, minced
1 tsp. salt
fresh basil or parsley for garnish

Combine water, tomatoes (w/juice), paste, wine, basil, thyme, pepper, and italian seasoning in slow cooker. Add lentils, onions, carrots, celery, garlic, and salt. Cover. Cook on low 10-12 hours or high 4-5 hours. Serve with parsly or basil sprinkled on top (if desired).

Quesdadillas

These are a favorite around here and they are super easy! Here are my basic recipes - not sure of the exact measurements, if you need more of an idea, just e-mail me or leave a comment. :)

Vegetarian:
Saute onions and assorted peppers in oil until crisp tender. Add one can of black beans (rinsed and drained), fresh lime juice, cumin, chili powder, and salt to taste; toss until heated through. Place lg. flour tortilla in a skillet (coated with nonstick cooking spray) - top 1/2 of the tortilla with some of the pepper mixture and as much cheese as desired (monterey jack, co-jack, or a mexican blend are really good!). Fold tortilla over and cook until slightly crispy - turning once. Cut into wedges and serve with guacamole, salsa, and sourcream.

Fajita:
Cut chicken breast into strips and cook thoroughly. Remove from skillet, add onions and peppers to skillet and saute until tender crisp, add chicken back to pan with fresh lime juice, cumin, chili powder, and salt to taste. Follow directions above.

Sweet Potato Lentil Stew

This is originally from Fix-It and Forget-It Lightly - I've changed a few things. :)

4 c. vegetable or chicken broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, chopped
1 med. onion, chopped
½ c. celery, chopped (opt.)
4 garlic cloves, minced
1 - 1 ½ tsp. ground cumin
1/2 tsp. ground ginger
¼ tsp. cayenne pepper
1-2 tsp. salt
¼ - 1/2 c. minced fresh cilantro or parsley
Shredded Monterey Jack (opt.)

Combine the first eleven ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro just before serving. Top with shredded monterey jack if desired.

Black Bean Enchiladas

This is one of our favorite vegetarian dishes! It is so good and filling & it's super easy and fast.

1 lg. onion, chopped
1 med. green pepper, chopped
2 Tb. chicken or veggie broth
2 cans (15 oz. ea.) black beans, rinsed, drained, divided
1 1/2 c. picante sauce, divided
12 flour tortillas (6 in.)
2 med. tomatoes, chopped
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella (I usu. use all cheddar or mexican cheese)
3 c. shredded lettuce (opt.)
6 Tb. reduced fat sour cream

In a skillet, cook and stir onion and green pepper in broth for 2-3 min. or until tender. Mash one can of black beans. Add to skillet with 3/4 c. picante sauce and remaining beans; heat through.

Spoon 1/4 c. mixture down the center of each tortilla. Roll up and place, seam side down, in a 9x13 greased pan. Combine tomatoes and remaining picante sauce; spoon over enchiladas.

Cover with foil and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 c. lettuce on each plate and top with two enchiladas. Garnish each serving with 1 Tb. sour cream

Yields: 6 servings

Russian Bean-and-Potato Soup (from Jenna)

This is SO good! It's really can be a one dish meal if you serve it with bread.

(from Vegetarian Times Complete Cookbook)
(Jenna: This is one that is excellent on cold fall days, if you like sauerkraut. It is great with a hearty bread. It serves 4 and only had 182 calories per serving!)

Ingredients:
1 tbs. vegetable oil
1 large onion, sliced thinly
3 russet potatoes, cubed
1/2 lb green beans, cut into 1-inch pieces
5 cups veggie stock
2 tablespoons whole-wheat flour (though bleached will do in a pinch)
1/3 cup lowfat sour cream
3/4cup sauerkraut (with juice- we usually drain off some of it, because it' just too bitter for me)
1 tbs. dried dill weed
salt and white pepper to taste (though black pepper will do)

1. In a large pot over medium-high heat, heat the oil and saute the onion until limp, about five minutes. Add the potatoes and green beans, and cook 3 minutes more, stirring frequently. Add the stock as needed to keep the potatoes from scorching; then add the remaining stock. Lower heat, cover and cook for 1 hour on your stovetop or three hours in a slow cooker.
2. Combine the flour and sour cream in a small bowl. Add to the hot stew by spoonfuls, stirring to blend. Add the sauerkraut and dill. Let cook 15 more minutes on stovetop or 30 minutes in the slow cooker. Season with salt and pepper (and an extra dollop of sour cream if you want!).

Irish Colcannon (from Jenna)

Irish Colcannon (also from Vegetarian and Vegetable Cooking, serves 4)
Ingredients:
2 lbs. potatoes, cut into even pieces
8 ounces curly kale or crisp green cabbage, shredded (we've always used kale)
2 scallions, chopped
butter or margarine, to taste
fresh nutmeg, grated
salt and pepper
4 large eggs
3 ounces aged cheese, grated (we've used the above Gruyere, as well as grated parmesan and romano)

1. Boil the potatoes until just tender, then drain and mash well.
2. Lightly cook the kale or cabbage until just tender but still crisp. Preheat the oven to 375 degrees.
3. Drain the greens and mix them into the potatoes with the onions, butter and nutmeg. Season to taste.
4. Spoon the mixture into a shallow ovenproof dish and make four hollows in the mixture. Crack an egg into each and season well.
5. Bake for about 12 minutes (we've always had to let ours go for longer than that) or until the eggs are just set, then serve sprinkled with the cheese.

Spinach Bread & Butter Casserole (from Jenna)

SPINACH BREAD AND BUTTER CASSEROLE (from Vegetarian and Vegetable Cooking, serves 4 to 6)(I know that it doesn't sound great, but trust me! It's good)

Ingredients:
1 lb spinach (either fresh leaf, in which case you need to blanch it for just two minutes or frozen... in both cases you want to squeeze out the excess water before you begin)
1 ciabatta loaf (or any firm baked bread, we use the local farmer's bread)
4 Tbs. softened butter, margarine or olive oil (I generally use Smart Balance spread)
1 red onion, thinly sliced
4 ounces mushrooms, thinly sliced (fresh or canned)
2 Tbs. Olive oil
1 tsp. cumin seed
salt and pepper
4 ounces Gruyere Cheese, grated (you can substitute swiss- we have b/c it's cheaper... but the Gruyere is really good!)
3 eggs
2 1/4 cup milk
grated fresh nutmeg

1. After blanching (or defrosting) your spinach, squeeze out excess water and chop roughly.
2. Spread the butter over the bread slices thinly. Grease a large shallow ovenproof dish and line the bottom and sides with bread.
3. Fry the onion and mushrooms lightly in the oil for five minutes, then add the cumin seeds and spinach. Season well.
4. Layer the spinach mixture with the remaining bread and half the cheese. For the top, mix everything together and sprinkle the remaining cheese on top.
5. Beat the eggs with the milk, adding seasoning and nutmeg to taste. Pour slowly over the whole dish and set aside for at least an hour to let the custard be absorbed into the bread. (I always let it set in the fridge)
6. Preheat the oven to 375 degrees. Cover the dish (we've actually covered it and not, as well as followed the directions and put it in a roasting pan with boiling water around it... it's good any way) and bake for 40-45 minutes, until risen, golden brown and crispy on top.

Carrot Lentil Casserole

1 lg. onion, chopped
1 c. carrots, finely chopped
3/4 c. dry lentils
3/4 c. brown rice, uncooked
1/2 c. green pepper (I just add a whole small one)
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. sage
1/4 tsp. garlic powder
1 can (14 oz.) diced tomatoes, undrained
1 1/2 c. chicken broth or vegetable broth
1/2 - 3/4 c. shredded cheese (I used an Italian 4 cheese blend but you could use whatever you like)
Combine all ingredients except cheese in a slow cooker. Cover and cook on high 4-5 hours. (It took 5 hrs. in my crockpot.) Just before serving, stir in cheese until melted.