Main Dishes- vegetarian
45 Recipes Created by RENEW80
Recipes in this Collection
This recipe is adapted from one found on www.smittenkitchen.com. Makes 8 servings of 1 cup each. The ingredients are approximate, there is no need to be precise with this. Pretty much just add everything to taste! (This is also great as a salsa like dip for light tostito chips!) For more visual effect, use 1 green pepper and 1 each of red, orange, and yellow.
Submitted by ALLIE203
Submitted by HEATHERDUFF
I found the original recipe online on the NY Times website. They call their version Red Lentil Soup With Lemon. When I went to make it for the first time I messed up with the spices and added curry powder instead of cumin. When I realized my mistake I added the cumin anyway. I also omitted the finishing steps because I didn't have any lemon on hand. I just served it after hitting it with the immersion blender. The soup turned out amazing and it's been a favorite ever since. Submitted by BELISANA
An alternative to black beans and rice. It's great served hot or cold(I preferred it chilled), and you could mix it up by adding a variety of other vegetables such as zucchini, tomatoes, bell pepper, you name it - it's a very adaptable recipe. Submitted by GKIM27
This recipe is based on "Baked Grains Pilaf" in The Eat-Clean Diet Recharged by Tosca Reno (Robert Kennedy Publishing, 2009), p. 353. The original recipe is baked. I found it cooks much faster on the stovetop.
TIP: Wash millet and quinoa well before use by placing them in a fine mesh sieve and rinsing them under running water until the water runs clear. PK’s note: Don’t wash them together. Use your hands when washing the quinoa to be sure the saponin is removed . A short soak/wash in a bowl before putting the seeds in a sieve speeds up the process.Submitted by PATTK1220
Delicious casserole to prepare ahead (or not!) Vegetarian and gluten-free (unless you use couscous). Original recipe calls for couscous rather than millet, and this is delicious, too! Depends on what you have in your cupboard at the time.Submitted by KCBLOUGH
A pile of grains under a stir-fry or stew is great, but if you’re tired of that presentation, try this pie. Grains, veggies and some protein are all baked into a pretty wedge of golden goodness — easy to eat or pack in a lunch.
The calories on this can easily be lowered by using less cheese and/or a lower fat cheese.Submitted by MRSYAMCHOP