Hi,

We are trying to adopt some vegetarian meals in our house. We are real meat eaters, but I had a wake-up call recently. My husband was diagnosed with cancer in his lungs and diet has become very important to us! I tried a couple of entrees out of a book and they bombed - big time!
So, if any of you kind ladies have a recipe or idea they'd like to share, let me know!
Thanks
Diane

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Make each day count!

This is actaully extremely good...make this when in the mood for lasagna but am outta meat....noone complains



1 Tbs olive oil
1 onion, chopped
2 clove garlic, minced
1 (15oz) red beans, drained ,rinsed
1 (14.5)diced tomatoes, drained
1/2 red bell pepper, chopped
1 tsp basil
1 tsp oregano
salt and pepper
3 Tbs butter
3 Tbs flour
1 1/2 c cold milk
1/2 c Parmesan cheese
4 no-boil lasagna noodles
1 shredded Gruyere cheese

Preheat oven to 350.

Cook the onion in oil. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Cook another 15 minutes.

Melt butter over med heat, and slowly mix in flour til smooth.Slowly whisk in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.

Spread 1/2 the red bean mixture in a 9x9 casserole , and top with 2 lasagna noodles.
Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with cheese.

Bake 20 min,til lightly browned.

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Avoid Fruits~N~Nuts....you are what you eat!!!

3 Tbs veg oil
1/3 c chopped onion
5 cloves garlic, minced
1/2 c flour
4 tsp nutritional yeast
4 Tbs light soy sauce
2 1/2 c veg broth
1/2 tsp dried sage
1/4 tspk pepper

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft,5 minutes.

Stir in flour,yeast,and soy sauce to form a smooth paste. Gradually whisk in the broth.

Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8-10 minutes, or til thick.

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Avoid Fruits~N~Nuts....you are what you eat!!!

1 Tbs veg oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 Tbs chili powder
1 tsp ground cumin
1 (28oz)diced tomatoes with juice
1 (15oz)chickpeas
1 (10oz)frozen corn,thawed
1 (12oz)uncooked macaroni (or any pasta really)
1/2 c shredded monterey jack cheese

Saute onion, green pepper, garlic, chili powder and cumin in oil.

Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 til thick and heated through.

Boil pasta 8 to 10 minutes,drain.

Combine pasta and sauce. Sprinkle servings w/cheese.

I like to add zucchini to this but you can change it up however ya like

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Avoid Fruits~N~Nuts....you are what you eat!!!

I don't have the recipe with me, so I'll guesstimate amounts, but it's a fairly flexible one anyway. I just love it. Maybe I'll make it tonight!

Thai Peanut Noodles:

In a microwaveable glass measuring cup, heat in microwave:
1/2 cup smooth peanut butter
1/4 cup HOT water

Mix it together & nuke until warm & creamy. If it's still really thick, add more water to thin it out. Also add about 2 T soy sauce, 1 T rice vinegar. Again, I'm kind of going on memory, and you can certainly add a little more PB if it's too thin, more water if it's too thick, more soy if you want more of that flavor, etc.

Pour the warm sauce over spaghetti noodles. Top w/ some chopped scallions and & dash of red pepper flakes. That's it!

It's also really good with sauteed diced chicken added in. It is best fresh - not so great heated up the next day for leftovers.