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Your Vegetarian Recipe Selection

REFRIED BEANS (FRIJOLES REFRITOS)

Ingredients

1/2 cup lard or vegetable oil
2 cups Boiled Pinto Beans or Beans from the Pot
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper

Instructions

Heat lard in a skillet over medium heat until hot. Add pinto
beans cook for 5 minutes stirring occasionally. Mash beans then
stir in remaining ingredients. Add oil to skillet if necessary.
Cook and stir until a smooth paste forms about 5 minutes. Garnish
with shredded cheese if desired.

CREAMY PEANUT BUTTER SOUP

Ingredients

Spray large saucepan with cooking spray; heat over medium heat until hot. Saut? onion carrot celery leek and garlic 5 minutes. Add stock and beans and heat to boiling; reduce heat and simmer covered until vegetables are tender 10 to 15 minutes.

Instructions

Process soup and peanut butter in food processor or blender until
smooth. Return soup to saucepan; stir in half-and-half and curry
powder. Heat over medium heat until hot. Season to taste with
lemon juice red pepper sauce salt cayenne and black pepper. Pour
soup into bowls; sprinkle with green onions. Makes 4 (1 1/2 cup)
servings.

VEGETABLE CASSEROLE

Ingredients

tomatoes
2 tsp. kelp
onions
pinch Mrs. Dash
string beans
garlic
parsley
lemon juice
1/4 cup oats

Instructions

In a casserole dish place first a layer of sliced onions secondly
a layer of beans with herbs in between and lastly a layer of
onions. Repeat these layers if you have enough vegetables. Cook
in pot at medium heat till the string beans are tender. Powder
oats in coffee grinder and mix in Mrs. dash and sprinkle over
casserole. Slice tomatoes on top and sprinkle with lemon juice.
Sprinkle evenly with Good Tasting Yeast and kelp powder. more

PINON-CHEDDAR CHILES

Ingredients

Filling
1 cup fresh or frozen corn kernels
5 garlic cloves minced
3 to 4 fresh serranos minced
1 cup pine nuts toasted
1 pound mild Cheddar cheese grated
1/2 teaspoon salt

Instructions

Prepare dried corn husks. In a bowl mix filling ingredients
together. Masa 6 cups Masa Harina? 1 tablespoon salt 1 3/4
cups vegetable oil 1/4 cup garlic-flavored oil or cup vegetable
oil plus 1 teaspoon garlic powder 4 1/2 cups chicken stock or
more Measure the Masa Harina? and salt into a large bowl. Add oil
or oils the garlic powder if you are using it and the stock. Mix
with your hands until smooth. When well blended the masa should
have the consistency of moist cookie dough. Add more stock if
needed for consistency. Keep the dough loosely covered while
working. Hold a corn husk flat on one hand smooth side up. Spread
dough over the husk. With a rubber spatula spread a thin layer of
masa across the husk but not to the edges. top with filling
spread more thickly through the doughs center stopping short of
the doughs edges. Make sure that the doughs edges meet to enclose
all the filling. Secure the tamale by folding the wrapper over or
tying it. Steam tamales.

ASPARAGUS WITH CELERY SAUCE

Ingredients

1 (16 ounce) can asparagus spears
1/2 cup cream of celery soup undiluted
3 tablespoons mayonnaise
2 teaspoons lemon juice

Instructions

Drain asparagus. Arrange on serving platter. Mix remaining
ingredients in small pan. Heat to boiling. Pour over asparagus.
More lemon juice may be added if desired.

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