Cabbage Bean Casserole
Ingredients
- 1 head fresh cabbage, chopped into small pieces size of a blueberry
- 1 medium onion
- 2 carrots, chopped
- 1 can of pinto or black beans, or 1 cup of cooked beans
- 1 cup rice
- 3 tbs olive or canola oil
- 2 tbs paprika powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or per taste
Instructions
- On the stove top in a frying pan (deep) add the oil, heat the oil over medium heat Add the onions, cook for 2 min. Add the cabbage and the carrots, simmer for 20-25 min until the cabbage softens but not completely cooked.
- Preheat oven to 375 F
- Transfer the cabbage mixture to a baking pan, add the rice and the beans. Add the salt, black pepper and paprika.
- Add 3 cups of water and and cook in the over for 40-45 min or until done
Red Lentil Veggie Patties
Equipment
- Food Processor
Ingredients
- 1 cup red lentils ( soaked in water for 20-25 min )
- 3-4 cloves garlic ( finely chopped )
- 1/2 cup parsley ( chopped )
- 1/2 cup bread crumbs
- 1/2 teaspoon black pepper or per taste
- 1/4 teaspoon baking soda
- 1 inch fresh ginger
- 1 lemon
Vegetables
- 1 medium onion ( grated )
- 1 medium potato ( grated )
- 1 medium carrot ( grated )
- 1 cup cabbage ( finely chopped or grated )
- 1/2 cup celery ( finely chopped ) – optional
Instructions
- Wash the lentil and soak for 20 to 25 min
- Over medium heat add 1 teaspoon of cooking oil and add the grated vegetables, cook over medium heat for 5-6 min to dehydrate the moisturize out of them. Set aside and let it cool down.
- Add the lentils to a food processor ( dry the moisture with a paper towel )
- Add the garlic, parsley, ginger, pepper. Can add cumin power, or cayenne pepper, Indian red chili powder ( optional )
- Add the juice of one lemon.
- Process it until you get granny, not pasty mixture. Is should have texture.
- To a mixing bowl combine the lentil and the vegetable mixture. Add the breadcrumbs and 1/4 teaspoon of baking powder. Mix well
- Rub some oil on you hands and make veggie patties as big as a computer mouse or per your liking.
- In a cooking pan add 1/2 cup of Canola oil, over medium to high heat fry the veggie patties for 5 min or until they turn brawn.
- Enjoy with watercress salad. See watercress salads in Salads
Zucchini Rice Casserole
Equipment
- stove, oven, deep cooking pan
Ingredients
- 4 or 5 Zucchini ( cut up into cubes ) peal the zucchini, cut into small pieces a bit bigger than blueberries
- 1 cup Traditional Orzo http://www.cheshni.com/products/legume/orzo/ may substitute with white or brawn rice
- 1 medium onion
- 1/2 cup thinly chopped fresh dill
- 3 cloves thinly chopped garlic
- 4 tbsp olive oil
- black pepper per taste
- 1 can diced tomatoes or 2 fresh tomatoes ( cut up in cubes )
- 1 cup Chopped carrots size of a blueberries
- 1/2 tsp salt
Instructions
- Heat the oil on a medium heat in a deep cooking pan on the stove
- Add the onions and the carrots, and simmer over medium heat for 5 to 10 min
- Add 3 cups of water and the Orzo ( rice ) cook over medium heat for 10 to 15 min
- Add the zucchini, the tomatoes, the dill, the garlic and salt, cook for another 10 min
- transfer to a cooking pan and cook in the oven over 385 Degrees for 35 min
Oatmeal, Cranberry Muffins
Ingredients
- 1 cup yogurt pain, low fat
- 1 1/4 cups old fashioned rolled oats
- 1/2 cup olive or canola oil
- 1 cup all purpose flour
- 1/3 cup flex ground / milled seeds
- 1/4 cup chia seeds
- 3/4 cups brawn light packed sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- 1 cup cranberries (dehydrated )
Instructions
- Preheat the over to 350 F
- Soak the oats into the yogurt for 10 min
- Add eggs and oil
- Add all dry ingredients
- Add the cranberries
- Mix all ingredients well
- Scoop the batter with a spoon into the muffin cups
- Cook for 25-35 min until golden brawn