Cooking Mostly Main Dishes



Mostly Main Dishes,From God"s Garden
***California Casserole
1 c rice
2 c lima beans, cooked
1 c sliced carrots
1/2 c fresh mushrooms
1 t curry powder
2 vegetable bouillon cubes
1 c green peas
1/2 c fresh cauliflower, sliced
1c chopped broccoli
1 California avocado
Combine rice, limas, carrots, mushrooms, curry powder and bouillon
cubes in 2-quart saucepan with 3 cups water; bring to simmer; gently
cook for 35 minutes. Add peas, cauliflower, and broccoli; cook 10
minutes longer. Spoon into serving dish. Peel and slice avocado;
arrange in spoke-fashion over vegetables. Makes 6 servings.
***No Sweat Chili
1 T olive oil
1 1/2 c onion, chopped
1 1/2 c bell peppers, chopped
2 cloves garlic, minced
4 c cooked pinto beans
3 c diced tomatoes
6 oz tomato paste
1 1/2 c water
1 c fresh mushrooms, sliced
1 T chili powder
1 1/2 t cumin
1 t oregano
Sauté onion, green pepper, and garlic in olive oil. Transfer to crockpot
and add remaining ingredients. Cook over low for 1-2 hours.
***Whole Wheat Pizza
Crust:
1 pkg. active dry yeast
2 c whole wheat flour
1 1/4 c very warm water
1 t honey
2 T oil
1 to 1 1/2 c additional whole wheat flour
In large mixing bowl combine yeast and 2 cups flour. In separate
bowl, combine water and honey. With mixer at low speed, gradually
beat liquids into the flour mixture. Increase speed to medium and
beat 2 minutes, scraping bowl. Add enough additional flour to make a
stiff dough. Turn dough onto lightly floured surface and knead until
smooth and elastic, about 10 minutes. Place in oiled bowl, turn once
and cover. Let rise until doubled, about one hour. Punch down, divide
into two balls. Place one ball onto lightly floured surface and roll
dough into a 13 inch circle. Place on lightly oiled 12 inch pizza pan.
Repeat with remaining dough. Preheat oven to 425 degrees.
Topping:
1 15 oz. can of tomato sauce
1 t Bragg Liquid Aminos
4 t basil
1 t oregano
1/2 t garlic powder
1 c sliced mushrooms
1 large onion, chopped
2 bell pepper, chopped
2 T olive oil
Veggie Shreds (veggie cheese)
In medium bowl, combine first 5 ingredients. Spread on dough within
1/2 inch of edge. Top with vegetables. Drizzle 1 T of oil over each
pizza and bake approximately 30 to 35 minutes. Remove from oven
and add veggie cheese. Return to oven just until cheese is melted.
***Lentil Rice Casserole
1 c uncooked lentils
1 c uncooked rice
4 1/2 c water
1 large onion, chopped
1/2 t curry
1 T Bragg Liquid Aminos
Veggie Shreds
Preheat oven to 350 degrees. Put all ingredients (except Veggie
Shreds) in an oven proof casserole dish, cover and bake 1 hour.
Serve with Veggie Shreds (veggie cheese) at the table.
***Karen's Pasta Salad
Boil 1 large bag of pesto flavored whole grain pasta. Rinse in cold
water and add:
2 chopped carrots
1/2 yellow bell pepper
1/2 red bell pepper
Small can sliced black olives
1/2 zucchini, chopped
1/2 yellow squash, chopped
Dressing:
1 c extra virgin olive oil
1/3 c apple cider vinegar
2 cloves garlic, minced
Mix dressing together and pour desired amount over salad. Stir well
and dive in!
***Mexican Pot Pie
1 1/4 c chopped bell pepper
1/4 c chopped onion
2 t oil
2 c cooked pinto beans
1 c tomato puree
2 c corn kernels (cut off the cob)
1 t chili powder
2/3 c yellow cornmeal
1 2/3 c water
1 t Bragg Liquid Aminos
Preheat oven to 350 degrees. Sauté bell pepper and onion in oil until
tender. Stir in beans, tomato puree, corn, and chili powder. Cover and
cook over low heat for 15 minutes. Pour into 8" X 8" baking pan. Set
aside.
In separate saucepan, mix together cornmeal, water, and Bragg's.
Cook over low heat, stirring constantly until very thick, about 5
minutes.
Spread cornmeal mush over bean mixture to form a crust. Sprinkle
chili powder over top of crust. Bake for 30 minutes or until crust is
bubbly around the edges.
***Fiesta Rice Casserole Salad:
1 c basmati rice
3/4 c water
1 c fresh corn
1/4 c sliced black olives
1/2 c each: red onion, red bell pepper, yellow bell pepper, orange bell
pepper, and fresh cilantro
Dressing:
1 clove garlic, minced
1/4 c olive oil
2-3 T freshly squeezed lime juice
1/2 t cumin
Bring water and rice to a boil, turn heat to low, and simmer for 15
minutes. Remove from heat and allow to cool. Add vegetables and
stir well.
In a small bowl combine dressing ingredients. Pour over the rice
mixture and toss well. Serves 4.
***Sunflower-Almond Spread
1 1/2 c almonds
1 1/2 c sunflower seeds
1 carrot
1 clove garlic
1/2 red pepper, chopped
1/4 c parsley, minced
1/2 red onion, chopped
Place almonds and sunflower seeds in mixing bowl and cover with
distilled water. Cover and let soak 6-12 hours at room temperature.
Drain. Using a food processor with an S blade or a juicer with the
blank in place, process the almonds, seeds, carrot and garlic. Stir
remaining ingredients into sunflower mixture.
Dressing:
4 large tomatoes
3 T Bragg's liquid aminos
2 T Italian seasoning
Blend ingredients in blender or food processor. Remove 1 cup of the
dressing and mix into Sunflower-Almond Spread. Refrigerate at least
one hour before serving. Serve remaining dressing on the side.
To serve, mound spread on a bed of lettuce and serve dressing on
the side. This can also be used as a topping for baked potatoes or as
a side dish.
***Tabouli Stuffed Tomatoes
1 c bulgar wheat
2 c distilled water
1/2 c fresh parsley, minced
1 T Bragg Liquid Aminos
2 large tomatoes, chopped
1/2 c scallions, chopped
1 T extra virgin olive oil
2 T fresh mint, minced
4 tomatoes
Soak bulgar in distilled water for one hour. Drain and pat dry. Add
remaining ingredients (except the 4 tomatoes) and mix well. Cover
and refrigerate for at least one hour.
Core tomatoes and scoop out enough pulp to make a well. Fill with
Tabouli mixture. Place on a bed of lettuce and serve.
***Stir Fry Veggies
2 T olive oil
2 T Bragg Liquid Aminos
1/2 onion, sliced
1 red pepper, cut into strips
2 carrots, sliced into circles
1 t cumin
1 c yellow squash, cut into 1" chunks
1 c zucchini, cut into 1" chunks
Sauté onion, red pepper, and carrots in olive oil and Bragg's until
slightly tender. Add cumin, squash, and zucchini and continue
cooking until desired tenderness. Serve over a bed of basmati rice.
***Rolled Oat Burgers
4 c distilled water
4 c rolled oats
1/2 c Bragg Liquid Aminos
1/2 c chopped carrots
1/2 c chopped onions
1/2 c chopped almonds
1/2 c sunflower seeds
1 T Italian seasoning
2 t basil
2 t oregano
Preheat oven to 350 degrees. Bring water to a boil. Remove from
heat, add oats and Bragg's and let stand for 20 minutes. Add
remaining ingredients and mix well. Form mixture into patties and
place on a nonstick baking sheet. Bake for approximately 20 minutes
on each side.
***Couscous and Raw Veggies
1/2 c veggie broth
1/2 c distilled water
10 oz. package of couscous
Bring broth and water to a boil, add couscous and stir. Cover and
remove from heat. Let stand 5 minutes. Uncover and add veggies.
The veggies:
1/2 c carrots, cut into matchsticks
1/2 c broccoli florets
1/4 c zucchini chunks
1/4 c red pepper strips
1/2 c green onions, chopped
1/2 c cauliflower florets
1/4 c yellow squash, sliced
The Dressing:
Juice of 1/2 lemon
1/3 c olive oil
1/8 t ground cumin
1/8 t curry
Pinch garlic powder
1/3 c pine nuts (optional)
Blend all dressing ingredients except for pine nuts. Toss with salad.
Refrigerate at least one hour for flavors to blend. Garnish with pine
nuts and serve.
***Ratatouille
3 T olive oil
2 cloves garlic, minced
1 red onion, chopped
1 eggplant, cut into 1 inch cubes
2 red peppers, chopped
2 c sliced zucchini
2 c diced tomatoes
1 t oregano
2 t basil
In a large skillet, sauté garlic and onion in olive oil until slightly tender.
Add eggplant and red peppers and sauté for a few more minutes.
Add remaining ingredients and cook over low heat, covered, about 10
minutes or until vegetables are tender.
Serve over rice as a main meal or can be used as a side dish.
***Stuffed Peppers
4 bell peppers
2 c cooked brown or basmati rice
1 can black beans, drained
1 onion, minced
3 ears of corn, (cut off the cob)
1 can tomatoes with chilies
1 t cumin
1 t chili powder
1/2 t oregano
1 1/2 c tomato sauce
Remove top and seeds from peppers making a bowl shape. Steam
bell peppers until slightly tender. Set aside. Mix remaining ingredients
together except for tomato sauce. Fill peppers with rice mixture and
place in oiled casserole dish. Pour tomato sauce over top. Bake at
350 degrees for about 20 minutes.
***Arroz Con Frijoles (Cuban Rice and Beans)
2 c cooked black turtle beans and their liquid
4 T olive oil
1 bell pepper, sliced
1 large onion, chopped
2 cloves garlic, minced
3 c cooked brown rice
Mash beans and liquid slightly and heat until hot, stirring occasionally.
In large skillet, sauté vegetables in oil until tender. Combine
vegetables and beans. Serve over rice.
***



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