Vegetarian Enchiladas

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4 Servings
"Fake" meat of your choice Mexican
Vegetarian Mexican enchilada tortillas Cheese Fast "Fake" meat of your choice

1 tilla shells
1 Refried Beans (I use anic)
1 For the "meat" you can use the Morningstar chicke
1 Taco Cheese
1 Enchilada Sauce
1 Mexican or Spanish e

Preheat Oven to 375. Spread the refried beans, the "meat" (slice up the chicken into small pieces), the rice (cooked) in the middle of the tortilla shells. Roll them up tight and place them all in a baking dish. Pour the enchilada sauce over them and spread on plenty of your shredded taco cheese. Bake in the oven for about 15 minutes and make sure the cheese is melted. Serve with sour cream and add hot sauce to taste.


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Vegetarian Korma

Potato Indian
Vegetarian Meatless Main Dish Potato Indian

1 1/2 tablespoons etable oil
1 small on diced
1 teaspoon minced fresh ger root
4 cloves lic minced
2 atoes, cubed
4 rots, cubed
3 tablespoons ground unsalted hews
1 (4 ounce) can ato sauce
2 teaspoons t
1 1/2 tablespoons ry powder
1 cup frozen green s
1 cup onut milk





Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.


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16 bean soup, vegetarian

8 Servings
beans
American
Beans vegetable stock Vegetable Soup Beans Vegetarian/Vegan beans American

2 tablespoon ve oil
1 large on chopped
3 lic cloves chopped
1 quart vegetable ck
2 cups water (or so)
1 package 16 bean soup mix
3 rots diced
3 stalks ery chopped
3 leaves
1 tablespoon gano dried
1 teaspoon (or to taste) cayenne or crushed peppers

Soak the beans the night before; rinse. In a large pot, heat the oil. Saute the garlic and onions until soft. Add the stock, beans, carrots, celery, bay leaves, oregano and cayenne. Simmer, partially covered, until beans are soft. Mix in the tomatoes, salt soup to taste. Using a hand blender, partially puree the soup, but keep it chunky.


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