Meatless meals

I like three bean enchiladas. Unfortunately, the recipe is down in my storage locker, but maybe you can find one on allrecipes.com or something. They were pretty good. I like vegetarian chili, too. I use kidney beans, black beans, and lentils.

Stir Fry 2 T olive, peanut, or sesame oil 2 t garlic, minced 5 c sliced vegetables 3 T soy sauce 1 c firm tofu (drained and dried)diced, and/or nuts Heat oil over high heat add the garlic, and sauté, stirring constantly, until lightly golden-brown, about 1 minute. Add the vegetables and soy sauce. Cook over medium heat, stirring constantly, until everything is tender, 5-10 minutes. Add tofu and/or nuts and cook another 2 minutes. Serve over rice or pasta. Hummus 2 cloves garlic—roughly chopped ¼ cup lemon juice ¼ cup water 14 oz canned chickpeas (garbanzo beans)—rinsed and drained ½ cup tahini 1 teaspoon sea salt PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. Serve with bread or fresh veggies as dip or use as filling for pita along with fresh veggies. Lentil Soup 2 cups lentils 1 head garlic, peeled and finely minced or pressed 2 med. onions finely chopped 1 1/2 T olive oil 1/2 bunch celery chopped into 1/2 inch pieces 4-5 carrots sliced into 1/2 inch pieces 4 medium potatoes cut into 1 inch cubes 2 bay leaves (remove before serving) 1 T finely chopped parsley 1 tsp. thyme 1 tsp. oregano salt and pepper to taste Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft. Add onions and garlic to stock pot with 8-10 cups of water (or stock). Add remaining ingredients and simmer, stirring occassionally for at least 1 hour.

Red meat has a high content of fat and the average American diet contains far too much red meat. Here are some tips and recipes for meatless meals.

I am a huge fan of crock pot cooking. It's such an easy way to still get home cooked meals, even if you are super busy. How about a crock pot vegetarian chili? The beans contain lots of protien and fiber, two things that are very good for you. Crockpot Vegetarian Chili I like to use the below recipe as a base and then add any extra veggies I might have.It's also a great way to use up leftover vegatables. INGREDIENTS: 15 oz. can spicy chili beans, undrained 15 oz. can black beans, drained 15 oz. can pinto beans, undrained 14 oz. can spicy diced tomatoes, undrained 1 Tbsp. chili powder 1/8 tsp. crushed red pepper flakes 1 onion, chopped In 3-5 quart crockpot, combine all ingredients. Cover and cook on low for 5-6 hours until mixture is blended and thickened. Serve with sour cream and grated Jalapeno cheese, and some corn chips if you like. I also love guacamole, and that always goes well with chili!

welcome to mylot. goodluck to your earnings and ratings Mexican TVP and Cheese SUBMITTED BY: OboeStew "Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers." INGREDIENTS 1 cup texturized vegetable protein (TVP) 3/4 cup boiling water cooking spray 1/2 onion, chopped 3 cloves garlic, crushed 2 tomatoes, chopped 2 teaspoons ground cumin 1 cup shredded Mexican blend cheese 2 tablespoons minced chipotle peppers in adobo sauce, or to taste DIRECTIONS In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside. Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened. Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers or search here http://allrecipes.com/Search/Recipes.aspx?WithTerm=TVP

I think it is a vegetable, just try a www.kraft.com