Basic Lentils

Basic method for cooking brown and green lentils.
I love eating a big bowl of lentils for lunch with
hot sauce and grated parmesan cheese!



1 1/2 cups brown or green lentils, sorted and rinsed
1 onion, chopped
2 garlic cloves
2 bay leaves
1 carrot, diced
1 celery rib, diced
salt and pepper
2 tablespoons extra virgin olive oil
red wine vinegar
chopped parsley

Put lentils in soup pot, cover with 6 cups cold water and bring to a boil.
Add onion, garlic, bay leaves, carrot, celery, and 1 1/2 teaspoons salt.
Lower heat and simmer until tender but still a little firm--they shouldn't
be mushy--about 25 minutes. Strain and reserve liquid for soup stock.
Remove garlic, and bay leaves. Add salt and pepper to taste. Stir in oil
and add a few drops of vinegar. Garnish with parsley and serve.

Quick Stock

A basic, easy, fast vegetable stock that can be used for anything.
Makes about 6 cups.

Heat 2 tablespoons of vegetable or olive oil in a large pot.
Add any chopped vegetables desired (I used asparagus ends,
leeks, carrots, and celery).
Then add garlic and any spices appropriate.
After about 10 minutes, add 2 teaspoons salt and 2 quarts cold water
and bring to a boil, then lower heat and simmer, uncovered, for 25 to
35 minutes. Strain as soon as stock is finished.

Springtime Asparagus Soup

Another recipe from "Vegetarian Cooking for Everyone" by Deborah Madison
This time I made birthday soup for Zachary




1 1/2 lbs asparagus
1 large leek, white part plus an inch of the green, chopped
6 cups vegetable stock (see Quick Stock entry)
1 1/2 tablespoons olive oil
1 small onion
2 tablespoons raw white rice
salt and pepper
lemon juice


Slice the asparagus into three parts: ends, middles, and tips. Chop the middle and sat tips aside. Use asparagus ends and leek roots and greens in quick stock.
Heat the oil in a soup pot. Add the leek, onion, and rice and saute over medium-high heat for about 8 minutes, until the onion is slightly colored. Add 1 cup stock and simmer, partially covered, for about 10 to 12 minutes. Cool briefly, then puree. Taste the soup for salt, add a few drops of lemon juice, and season with pepper. Return pot to the stove to keep warm.
Meanwhile, drop asparagus tips into boiling salted water and cook until tender, about 4 minutes, then add them to the finished soup.

Cottage Cheese and Spinach Gratin

My digital camera broke, so I haven't updated in awhile.
Thankfully I received a new one for Christmas from my
parents.
This recipe I got from "Vegetarian Cooking for Everyone"
by Deborah Madison

I got this cookbook from my aunt, and the gratin is the first recipe
I've tried from it. I can't wait to make more because everything in
this cookbook sounds so good.



2 bunches spinach, stems removed
5 eggs, beaten
1/2 cup parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese
salt and freshly milled pepper

Preheat oven to 350 degrees. Generously oil 8 by 10 inch gratin dish.

Cook the spinach with the water clinging to its leaves in a wide skillet over medium heat until wilted. Press out liquid, but reserve it. Finely chop the spinach.

Beat the eggs and add the herbs and cheese along with 1/2 tsp salt and a little pepper. Stir in the chopped spinach and the reserved cooking liquid. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 minutes, then cut and serve with fresh parsley.

Vegetable Soup and Biscuits

I made this simple vegetable soup the other day when I was sick.
It really helped! I'm sure any combination of vegetables
would work. And these easy biscuits were great for dipping!

Soup

7 cups vegetable stock
1 onion
1 carrot
1 large potato
1/2 zucchini
1/2 green pepper
1 garlic clove, minced
salt, pepper, rosemary

Bring 7 cups of stock to boil in large pot.
Chop onion, carrot, pepper, zucchini, and potato and add to stock.
Add garlic, pepper, salt and rosemary to taste.
Lower heat and cook till vegetables are tender.


Biscuits

2 1/4 cups white flour
1/4 whole wheat flour (or you could use all whole wheat flour, like I did)
1 tsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 tbs butter
3/4 & 2 tbs milk

Preheat oven 400 degrees.
Mix everything except butter and milk.
Then add melted butter and milk and mix well.
Place biscuit batter on cookie sheet about an inch thick
and three inches wide (I think I made about nine).
Place in oven and bake for about 18-20 minutes.

TVP Enchiladas

These non-traditional enchiladas are so filling!
I made them the other night with whatever I
had around. They turned out great.

1 cup cooked tvp
1 onion
1 green pepper
1 red pepper
1/2 can black beans
1/2 jar salsa
1/4 cup tomato sauce
1/2 tsp Worcestershire sauce
1/2 tsp balsalmic vinegar
1 cup cheese, shredded
4 whole wheat tortillas

Preheat oven to 350 degrees.
Chop the onion and peppers and saute till fully cooked and brown.
Add balsamic vinegar, Worcestershire sauce, and tomato sauce to TVP and mix well.
Place tortillas side by side in a shallow casserole dish.
Place beans, TVP, onions, peppers and some shredded cheese inside each.
Fold up tortillas, and pour salsa on top. Sprinkle the of the shredded cheese on top.
Bake for about 10-15 minutes.

Onion and Pepper Sandwich

This is hardly a recipe, it's so easy. It's just one
of my favorite lunch time sandwiches.
Sometimes I add mushrooms, too.

green pepper, sliced
onion, sliced
cheese
pepper
olive oil
bread (I like The Baker,
made with organic whole wheat)

Sauté onion and green pepper in a pan
with olive oil till browned.
Toast bread and melt cheese on top. Add onion
and green pepper and pepper. Serve hot.