Vegetarian Main Dishes | Kindred Hearts eCommunity

kidsandpets
Oldies but Goodies

Posts: 4,638

Vegetarian Main Dishes Apr 13, 2015 19:38:02 GMT -5

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Post by kidsandpets on Apr 13, 2015 19:38:02 GMT -5

Skillet white beans, spinach & tomatoes over Linguine (by Kelly)

Ingredients

2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can any white beans (I use Great Northern or Navy usually)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Romano or Parmesan cheese (grated)
Directions

1. Heat oil in a large nonstick skillet.
2. In a separate pan start boiling water for linguine and get linguine cooked while you continue.
3. Add garlic, saute for a minute or so.
4. Add tomatoes and beans and bring to a boil.
5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.
This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.

Number of Servings: 6

Recipe submitted by SparkPeople

Last Edit: Apr 13, 2015 19:38:58 GMT -5 by kidsandpets

Shannon

kidsandpets
Oldies but Goodies

Posts: 4,638

Vegetarian Main Dishes Apr 13, 2015 19:38:22 GMT -5

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Post by kidsandpets on Apr 13, 2015 19:38:22 GMT -5

Pineapple Curried Lentils by Januinely~me

1 large onion, finely chopped
2 - 3 TBSP chopped ginger root
1 1/2 cups split red (or other) lentils
5 cups veggie stock
1 tsp curry powder
1 large can crushed pineapple with juice (I always use a whole fresh pineapple cut into small pieces. )

Heat some oil in a pot; throw onions in and saute until tender (about 10 mins). Add ginger; saute another couple of mins; add curry powder and lentils, stirring well to mix. Add pineapple (and juices) and vegtable stock; bring to boil and reduce heat. Cover and simmer until all liquid is absorbed and lentils are cooked to the nearly mushy stage. Serve over rice.

*note* -- Today I just threw all the ingredients into the crockpot on high. Once it started boiling, I turned it down and let it simmer on low for the day. We've yet to eat it so I'm not sure how it compares to the above cooking method.

Last Edit: Apr 13, 2015 19:38:36 GMT -5 by kidsandpets

Shannon

kidsandpets
Oldies but Goodies

Posts: 4,638

Vegetarian Main Dishes Apr 13, 2015 19:39:34 GMT -5

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Post by kidsandpets on Apr 13, 2015 19:39:34 GMT -5

Warm Portabella Salad by joy at home

serves 4-5

4 +/- cups spinach leaves or salad mix
4-6 Portabella mushroom caps (5"), washed, drained and dried
1 tsp olive oil
salt to taste
1 can black beans, rinsed and drained
shallots/onion
thyme

Dressing:
3/4 C mayo
3/4 tsp minced garlic
1/2 tsp grated lemon peel
4 tsp lemon juice

Mix dressing ingredients together. Refrigerate.

Heat oven to 400º. Drizzle or spray oil on mushroom caps; sprinkle with salt; bake 12 minutes or until caps bend easily.

Drain and rinse beans, wilt in saucepan. Add 1/2 cup chopped or minced shallots/onion. Add 2 tsp thyme leaves to the beans and heat. Keep warm until serving.

To assemble salads: Place salad on plates. Divide bean mixture equally, placing on top of greens. Cut mushroom caps in strips and place on top of salad and beans. Drizzle 1-2 tsp dressing over each salad (or allow each person to dress their own). Serve extra dressing on the table.

Serve with a batch of fresh, warm 6o minute rolls or a loaf of "Artisan Bread in 5 Minutes a Day".

Notes:
Until I typed this up, I forgot about the thyme. I make it from memory. Maybe my dks didn't like it with the thyme?

i double the dressing, because we like lots of the dressing on ours
__________________
joy at home
ds ~ 12 dd ~ 8 dfs ~ 6

Shannon