Healthy Vegetarian and Vegan Recipes

The following recipes I either came up with myself, or got it from Fat Free Recipes. Enjoy, but please don't call any of these your own. Thanks:)

*I came up with this recipe when I had no real food in the house, just a little bit of everything. I added on to it since.*

• 1 cup cooked rice (follow package instructions)
• 1 8oz can of kidney beans, washed
• 1 onion, diced
• 1 cup frozen corn
• mushrooms (approx. 5), sliced
• 6 tbsp spaghetti sauce
• 1/2 to 1 cup of water, depending on desired consistency
• 2 oregano leaves
• spices
• few tsp chilli powder (I used 3 tsp of hot pepper juice...yes, the ones in the jar)
• 1-2 cooked carrots
• dill and parsley
• other desired veggies!
• 1/2 cup grated cheese (optional)
• 2 tbsp veggie oil

Cook rice according to package instructions. In separate pot, cook carrots and mushrooms, but not way too tender. In bigger pot, saute onions in oil. Add spaghetti sauce, water and beans. Stir, then add corn and oregano leaves and stir in cooked veggies. Cook for approx. 10 min, stirring often. Add rice, chilli powder, cheese, spices, dill and parsley, and cook for up to 10 min, stirring often. Take out bay leaves, serve and enjoy.

Makes approx. 4 servings

Potato Salad

• 1 lb. red potatoes
• 1/4 cup water
• 1 small red onion, thinly sliced
• 1 cucumber, chopped
• 1 tomato, chopped
• 1 carrot, chopped
• 1 celery, diced
• 3 tbsp snipped fresh parsley
• 3 tbsp snipped fresh dill
• 1/2 cup fat free Italian dressing

Scrub potatoes, cut crosswise into 1/4" slices. Place in 1 1/2 qt. microwave safe casserole and add water. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender, stirring once. Drain and cool.

Add the rest of the ingredients and mix lightly to coat evenly. Refrigerate until chilled. Stir before serving.

*Adopted from Theodore Drake's "VLF Italian Potato Salad".*

© 1997 sweetz32@hotmail.com

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