learn to cook healthy vegetarian dishes

Two days ago I turned on the crock pot and made my mother’s spicey pasta sauce: mushrooms (optional), onions, garlic, olive oil, red pepper flakes, stewed tomatoes, tomato paste, and basil. I cook it down, then fridge it. Later I cook brown rice while I heat ground “veggie” meat with a little oregano and black pepper (no salt is needed!). I mix the brown rice into the “meat” then start mixing in the homemade pasta sauce and parmesian. Take this filling and stuff the prepared (tops cut off, insides removed, bottom flattened) peppers (either red or green). Cover the peppers with the remaining pasta sauce and some more parmesian. Cook in the oven at 325 covered for 20 minutes (longer for softer peppers, but I like them still crispy), then 5 minutes uncovered to get the cheese brown. Serve with some garlic bread and yum yum!

I just made a yummalicious fritata, cutting the fat by using more egg whites than egg yolks. Whip ‘em up really good, add red potatoes, leeks, and spinach, then broil some cheese on top once the egg has firmed. Yum!

Okay, I’m nuts, but I’m so excited about all the receipes I’ve found!!! Tonight, I made “Hoppin’ John” (Southern style black-eyed peas) with, of course, no ham along with wilted garlic spinach and arugala, and a side of cornbread baked with honey and fresh sweet corn! Sigh…I’m a dork, but the food around here is awesome! =0) I’m going to get fat…....

Sounds goofy but yesterday I made the most amazing veg sandwhiches! I’ve discovered the secret is several-fold:
1. get really good whole-wheat buns/ rolls
2. toast said buns, one side plain, one side with just a smattering of shredded chedder cheese and black olives
3. afer toasting, spread low-fat Ranch on plain side
4. use really fresh veges (cucumber, tomato, salad mix, and avacoado)
There’s pretty much a representation of every food group in this…and it’s oober easy! =0)

Another good easy one (my favorite kind!) is homemade enchiladas! The sauce is olive oil heated up (enough to cover bottom of pan), one can tomato sauce, oregano, garlic salt, chili powder, veggie broth (enough to thin it out just a bit), then simmer. Cover bottom of baking dish with a bit of the sauce, and add on top tortillas rolled around queso and green chilis, sauce and cheese and olives on top. Serve with bean and rice and life is sexy! I might go have thirds right now in fact….

Okay, so going off the combination of a memory and an on-line recipe, I am attempting lentil tacos tonight! Homemade lentils with tomatoes, onions, garlic, cilantro, cayenne pepper and salt in tacos shells with fresh salsa, cheese, and onion. I think I’ll have a side of veggie frijoles, too! Mmmm…if only I was off antio-biotics…a nice Corona sounds lovely!!!