By Jeanne Lemlin
More than one hundred seventy five fast, healthy, nutritious, and scrumptious recipes to be loved via vegetarians and non-vegetarians alike.
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Extra resources for Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healty Meatless Recipes
The lentils should still keep a really moderate crunch. ) in the meantime, warmth the olive oil in a medium skillet. upload the onions, garlic, and carrot and cook dinner over medium-low warmth 20 mins, or until eventually the onions are brown and the carrot is gentle. Drain the lentils and rice rather well and go back to the pot. Discard the bay leaf. lightly stir the carrot blend into the lentils in addition to the vinegar and prepare dinner 2 mins to combination the flavors. Serve instantly. CHILAQUILES This dish is better defined as a Mexican lasagna. Corn tortilla layers alternated with kidney beans, tomatoes, chiles, bitter cream, and cheese are baked in a casserole. Very fast and flavorful. 1 � tablespoons olive oil 2 onions, finely diced 2 garlic cloves, minced 1 28-ounce can tomatoes, finely chopped, with their juice 1 16-ounce can kidney beans, rinsed and tired 1 4-ounce can light eco-friendly chiles, minced and tired 12 corn tortillas (see Note), minimize into 1-inch strips 1 cup bitter cream 2½ cups (about eight oz) grated Monterey Jack cheese Serves four Preheat the oven to 350°F. warmth the oil in a wide skillet over medium-high warmth, upload the onions and garlic, and sauté 10 mins, or until eventually the onions are smooth. Stir within the tomatoes and juice, the kidney beans, and chiles. Boil five mins, stirring sometimes, till the juices start to thicken. get rid of from the warmth. unfold part the sauce in a ten × 10 × 2-inch or 12 × 7 × 2-inch casserole. most sensible with part the tortilla strips, part the bitter cream, and part the cheese. entire with the remainder tortillas, then the remainder sauce, bitter cream, and cheese. Bake 35 mins, or until eventually scorching and bubbly. observe: Corn tortillas frequently are available within the dairy division of such a lot supermarkets. MEXICAN purple BEANS AND RICE in the event you use canned beans or leftover home-cooked beans, this dish is really easy to organize that it virtually appears like dishonest. 1½ cups brown rice, or switched over white rice three cups water 1 tablespoon vegetable oil � teaspoon salt BEANS 2 tablespoons olive oil 2 huge onions, finely diced 1 tablespoon chili powder 2 15-ounce cans pink kidney beans, rinsed and tired, or four cups freshly cooked kidney beans 1 cup salsa (mild, medium, or sizzling) � cup water ⅔ cup bitter cream Minced clean parsley, for garnish Serves four mix the rice, water, oil, and salt in a medium saucepan, hide, and produce to a boil. lessen to a simmer, and cook dinner the rice, undisturbed, forty five mins for brown rice or 20 mins for white rice, or until eventually all of the water is absorbed and the rice starts off to stay to the pot. in the meantime, arrange the beans. warmth the olive oil in a wide skillet over medium-high warmth. upload the onions and sauté 10 mins, or till smooth. Sprinkle at the chili powder and prepare dinner 1 minute. Toss usually. upload the beans, salsa, and water, and prepare dinner approximately five mins, or till the combination is piping scorching. To serve, unfold the various sizzling rice on every one serving plate, and most sensible with a mound of the bean blend. position a spoonful of bitter cream on most sensible of the beans, and garnish with parsley. VEGETABLE ENCHILADAS The heavenly tomato-cream combination that coats those enchiladas is considered one of my all-time favourite sauces, and the following it provides a fragile contact to a hearty, stick-to-your-ribs Mexican dish.