JENNR8R

Spiced Quinoa

1 tablespoon Olive Oil
1 small Onion (chopped)
1 clove Garlic (minced)

3/4 cup Quinoa (rinsed)
1-1/2 teaspoons Curry Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cumin
1/4 teaspoon Cinnamon
1-1/2 cups Vegetable or Chicken Stock (or water)

1 (14 oz.) can Garbanzo Beans (drained and rinsed)
1/2 cup Unsalted Peanuts
3/4 cup Raisins (soaked in hot water while quinoa is cooking and drained)

Stir together the olive oil, onion and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about five minutes.

Stir in the quinoa, spices, and chicken stock.

Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes or until the quinoa is tender.

Remove from heat, stir in the garbanzo beans, peanuts, and raisins.

Serve hot or cold. Four servings

JENNR8R

Lentil Salad

24 oz. Petite French Green Lentils
8 cups Water
3 teaspoons Sea Salt

6 tablespoons Extra Virgin Olive Oil

1 bunch Spring Onions (sliced thin)
3 ribs diced Celery
1 diced cucumber
1/3 cup diced Pimiento

Boil lentils and salt in water for three minutes. Cover and simmer for 25-30 minutes. The lentils should be tender, but still firm. Drain, toss with olive oil, and cool.

Add onion, celery, cucumber, and pimiento. Pour vinaigrette dressing over salad and toss well.

Vinaigrette Dressing

½ cup Extra Virgin Olive Oil
3 tablespoons Wine Vinegar
1 teaspoon Black Pepper
1-1/2 teaspoons Sea Salt
1 teaspoon Oregano
1 teaspoon Caraway Seeds

Pollytink

There are other ways to get protein!

JENNR8R

Pinto Bean Sloppy Joe Sandwiches

1 cup Onion, diced
1/2 cup Green Pepper (destemmed, deseeded, and diced)
2 tablespoons. jalapeno pepper, (destemmed, deseeded, and diced)
1 tablespoon Olive Oil
1 tablespoon minced Garlic
1 (15 oz.) can Pinto Beans (rinsed and drained)
1 (6 oz.) can Tomato Paste
1/2 cup Water
1/3 cup Wheat Germ
4 teaspoons Blackstrap Molasses
1 tablespoon Chili Powder
1 tablespoon Paprika
1 tablespoon dried Basil
1 teaspoon dried Oregano
1/2 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
Hot Pepper Sauce or Tabasco Sauce, to taste
6 split Hamburger Buns or Large Rolls

In a large non-stick skillet, saute the onion, green, and jalapeno peppers in the olive oil, for five minutes to soften. Add the garlic and saute for an additional minute. Add remaining ingredients, season the mixture with hot pepper sauce, to taste, and simmer an additional five minutes. Using a fork or the back of a spoon, coarsely mash the simmering mixture, and then simmer an additional five minutes. Serve the mixture on hamburger buns or large rolls. The pinto bean sloppy joe mixture can also be used as a sauce on pasta, grains, or vegetables.
Yield: 6 sandwiches

JENNR8R

Easy Marinara Sauce

1/2 cup diced Onion
1 tablespoon. Olive Oil
1 tablespoon minced Garlic, minced
1 teaspoon. dried Basil
1 teaspoon. dried Oregano
1 teaspoon. Salt
1/8 teaspoon freshly ground Black Pepper
1 (28 oz.) can Crushed Tomatoes

In a medium saucepan, saute the onion in olive oil, for 3 minutes to soften. Add the garlic and saute an additional 1-2 minutes while stirring constantly, or until fragrant but not browned. Add the dried herbs, salt, and pepper. Saute an additional 30 seconds. Add the crushed tomatoes, stir well to combine, reduce the heat to low, and simmer the mixture for 10 minutes to blend the flavors. Use as a sauce for pasta, pizza, main dishes, sandwiches, or side dishes.
Yield: 3 1/2 cups

JENNR8R

[h=1]Chunky Gazpacho[/h]
This is a great way to use up all of your abundant summer tomatoes.

8 chopped really ripe Tomatoes
2 peeled and chopped Cucumbers
1 chopped Onion
5 sliced Green Onions
2 minced Garlic Cloves
2 teaspoons Horseradish
1 tablespoon chopped fresh Oregano
1 tablespoon chopped fresh Basil Leaves
¼ cup chopped fresh Italian Parsley
1 teaspoon Worcestershire Sauce
Juice of 1 Lemon
4 cups V8 Juice
2 teaspoons Hot Pepper Sauce
1 tablespoon Salt
Freshly ground Black Pepper

Mix all the ingredients in a large bowl and refrigerate 4 hours or overnight. It is best served very cold. Yields about 12 cups.

JENNR8R

Vegetarian Chili

1 Onion, chopped
2 cloves Garlic, minced
1 Green Pepper, chopped
1 can (28 ounces) Tomatoes, chopped
2 tablespoons Olive Oil
2 teaspoons Chili Powder
2 teaspoons Cumin
2 teaspoons Paprika
½ teaspoon Cayenne Pepper
2 cans Black Beans, undrained

Combine all the ingredients except the beans in a large pot, bring to a boil and simmer ten minutes. Stir in the beans and cook five minutes more.

Pollytink

Thanks! I did save a couple of videos on these and plan to try them soon. Will try your recipe! Glad to hear a first hand reccomendation!

JENNR8R

Mushroom Barley Soup

2 tablespoons Olive Oil
2 Onions, chopped
2 stalks Celery, sliced
4 cloves Garlic, minced
1 pound fresh Mushrooms, sliced
½ cup Soy Sauce
½ teaspoon salt
1 cup Barley
1 teaspoon Garlic Powder
1 teaspoon dried Dill Weed
¼ cup fresh Parsley, chopped
10 cups Water
2 Carrots, sliced

In a large pot, combine olive oil, onions, celery, garlic and mushrooms. Saute for about four minutes. Add the soy sauce, salt, barley, garlic powder, dill weed, parsley and water. Bring to a boil and simmer for 2 hours. Add carrots and cook an additional 45 minutes.

JENNR8R

Casablanca Couscous

1.5 lb. extra firm Tofu (or ground meat)
1 Onion, chopped
1 cup sliced Carrots
1 cup sliced Celery
1 cup sliced Mushrooms
3 tablespoons Olive Oil

1 can Chickpeas, drained and rinsed
1 (15 oz.) can Tomato Sauce
1 teaspoon Curry Powder
¼ teaspoon Cayenne Powder
1 teaspoon Paprika
2 teaspoons Salt
½ teaspoon Cinnamon
½ cup Red Wine

½ cup chopped Pecans
½ cup Raisins


In a large pan brown tofu, onion, carrots and mushrooms in olive oil. Add the remaining ingredients, except pecans and raisins, bring to a boil, cover and simmer for 30 minutes.

Add pecans and raisins and heat ten more minutes.

Couscous: Boil 3 cups water with 3 tablespoons olive oil. Pour over 2 cups couscous, stir, cover, let stand for five minutes or until water is absorbed. Serve vegetables over steaming couscous.