Tuesday, January 19, 2010


Just five ingredients combine to make a delicious stir fried side dish with zucchini, tomatoes, and Havarti cheese.

Prep Time: 20 minutes
Cook Time: 10 minutes
1Tbsp. oil
4 cups sliced zucchini
1 onion, chopped
1 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
3 tomatoes, sliced
1 cup shredded Havarti cheese
Heat oil in heavy skillet or wok. Add zucchini and onion; stir fry 3-4 minutes until onion is crisp tender. Add seasonings. Then layer tomatoes over vegetables and sprinkle cheese over all. Cook over medium heat 2-3 minutes until cheese is melted. Serve over hot cooked rice or couscous. 4 servings

We served this over mushroom couscous and ate it as a meal, delicious!

Thursday, January 14, 2010

Black Bean Enchilada Casserole

This is a one dish vegetarian casserole perfect for those busy nights - you can get this vegetarian enchilada bake in the oven in just a few minutes. A simple Mexican-inspired meal the whole family will enjoy.
2 cups chopped onion, fresh or frozen
1 1/2 cups chopped red pepper, fresh or frozen
2 garlic cloves, minced
3/4 cup salsa
2 teaspoons ground cumin
2 15.8 ounce cans black beans, drained
12 6-inch corn tortillas
2 cups Monterey Jack and Cheddar blend cheese shredded
3 tomatoes chopped (optional)
1/2 cup sour cream (optional)
1/2 cup sliced black olives (optional)
Preheat oven to 350 degrees.
Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.
Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
Garnish with tomatoes, sour cream and olives.
Makes 8 servings of enchilada casserole.

Sunday, January 10, 2010

Crock Pot Vegetarian Split Pea Soup

2 cups green split peas
8 cups water or vegetable broth
3 vegetable bouillon cubes
2 potatoes, chopped
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
1 tsp dry mustard
1 tsp cumin
1 tsp sage
1 tsp thyme
3 bay leaves
salt and pepper to taste
Combine all ingredients in a crock pot or slow cooker. Cover and cook on low for at least 4 hours, or until peas are soft.
Remove the Bay Leaves before serving