Vegetarian Chili

Vegetarian Chili

  1 large onion, chopped

2-3 tablespoons minced garlic

2 tablespoons olive oil

2 quarts canned tomatoes

4 cups cooked kidney beans

4 cups cooked pinto or black beans

(or 2 cups of each)

4 cups corn

2 cups brown rice

2 tablespoons chili powder

2 teaspoons cumin

salt and pepper to taste

In a large stockpot with a lid saute the garlic and onion in the olive oil for a few minutes. Add everything else along with enough water to cover everything plus a couple of inches. Bring to a boil, then reduce the heat to a simmer until the rice is thoroughly cooked. Usually about an hour. You may need to add more water, check your pot at least every 15 minutes. 

This chili is GREAT topped with shredded cheddar cheese! We sometimes make it thicker so we can scoop it up with tortilla chips.
Leftovers the next day are even better :)

ggg

Vegetarian Lasagna

Quick Vegetarian Lasagna

2 boxes no cook lasagna noodles

2 jars spaghetti sauce

1 pound mozzarella cheese

2- 10 ounce containers ricotta or cottage cheese

fresh or frozen spinach, broccoli, zucchini (any combo you like)

Italian seasoning

fresh or powdered garlic

Spread a layer of sauce on the bottom 2 casserole dishes, then a layer of noodles. Then spread on some ricotta or cottage cheese. Add a layer of veggies. Continue adding in that order till the dish is full. Pour remaining sauce on top and sprinkle with garlic and Italian seasoning. Pour about 2 cups of water in the side of the dish. Cover with foil and bake at 350 degrees for an hour. 

Remove from the oven and poke the noodles to be sure they are done. If they aren't, bake a bit longer. If they are sprinkle with 1/2 pound mozzarella cheese per dish  and return to the oven for a few minutes until the cheese is melted. Do not re-cover with the foil. Sprinkle more Italian seasoning if you wish.

Let cool for at least 15 minutes before you cut it, trust me it makes it so much easier!

If you do not need 2 pans of lasagna freeze one to use later or cut this recipe in half. This is a favorite at church potlucks.

Impossible Coconut Pie

Impossible Coconut Pie

2 cups milk

1 cup sucanat (or sugar)

4 eggs

1/2 cup whole wheat flour

4 tablespoons butter

1 teaspoon vanilla

1/2 teaspoon salt

1 cup unsweetened shredded coconut

Combine everything but the coconut in a blender and blend for a few seconds. Scrape the sides if necessary then add the coconut and blend another few seconds. Pour in a greased deep dish pie plate and bake at 350 degrees for 50 minutes to an hour. Its done when a knife inserted in the middle comes out clean. Serve warm or refrigerate and serve it cold later.

This recipe makes one pie. Don't try to make two at a time, it doesn't get mixed well enough in the blender. I make one pie's worth at a time in the blender and bake them together. It forms its own crust while baking. Easy peasy right?