Vegetarian Homestyle Cooking Recipes

NOTE:  Two recipes listed per page. Please scroll down to see the second one.

To Large Print version

Easy Lentil Casserole

EASY LENTIL CASSEROLE Orange juice enlivens this simple, nutritious recipe.  I use a homemade stock with about a half teaspoon of salt added.  If using canned stock, dilute with additional water.  Makes: 6 cups / 4 servings 2 cups dry lentils 1 cup brown rice, uncooked 1 cup frozen sliced carrots 6 cups vegetable stock 1 cup orange juice 1 teaspoon canola or safflower oil 1 tablespoon parsley 1 teaspoon cumin In a large casserole dish, combine all ingredients.  Bake at 350oF for approximately 2 to 2½ hours, or until lentils are done. Stir and check liquid level after 1½ hours. Nutrient Analysis: 1 serving/ 1½ cups: 340 Calories, 14 g Protein, 65 g Carbohydrate, 3 g Fat, 0 mg Cholesterol, 7 g Fiber, 350 mg Sodium, 43 mg Calcium, 4 mg Iron Exchanges: 1 Vegetable, 3 Starches, 1 Protein

Gazpacho

GAZPACHO Use a blender to puree and serve with celery stick for a spiced version of an alcohol-free Bloody Mary.  This may also be used as an appetizer.  Makes: 4 servings 2 cups vegetable juice ½ cup diced tomato ½ cup peeled and diced cucumber ¼ cup diced green pepper ¼ onion, chopped 1 teaspoon lemon juice 1 garlic clove, minced Pinch black pepper Combine all ingredients and puree in a blender.  Chill 2 hours and serve. Nutrient Analysis: 1 Serving/ ¾ cup 35 Calories, 1 g Protein, 8 g Carbohydrate, 0 g Fat, 0 mg Cholesterol, 1 g Fiber, 440 mg Sodium, 18 mg Calcium, 1 mg Iron Exchanges: 1 vegetable