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| thanks. loving the new ideas!
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LEILASLEIMAN
2/11/07 5:47 P
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cindy....
vegcooking.com
also, i sautee' on medium (in smart balance or olive oil)onions and spices (pepper, red pepper flakes, onion powder and garlic powder)
then add a clove a garlic and some crushed or diced Tomatoes (it will be a little liquidy at this point)
then add 1/2-whole can garbanzo beans with most of the liquid drained out and put LOW flame
some of the liquid of the tomatoe and garbanzo will slowly evaporate in the meantime the garbanzo beans will get cooked and softer
i pour a bunch of this over a cup of rice or whole wheat bulgur (directions on the box)
sometimes add zuchini or brocolli
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NONAYOURBIZNEZ
2/11/07 10:07 A
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| Let me know how you like it. I don't know if this is the correct way to calculate nutritional value, but I added up the calories of all the ingredients and calculated that a 1 cup serving is about 130 calories.
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| sounds lovely! I'll try it this week.
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NONAYOURBIZNEZ
2/10/07 3:37 P
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How about vegetarian Chili...
This is a crock pot recipe, so if you don't have one I guess you could try it in a large pot on the lowest setting for your stove top. Hope you enjoy.
1 Tbl vegetable oil
1 C finely chopped onion
1 C chopped red bell pepper
2 Tbl minced jalapeno pepper
1 clove garlic, minced
28oz crushed tomatoes, undrained
14.5oz black beans, rinsed & drained
14.5oz garbanzo beans, rinsed & drained
1/2 C corn (I use frozen)
1/4 C tomato paste
1 tsp sugar
1 tsp ground cumin
1 tsp dried basil leaves
1 tsp chili powder
1/4 tsp black pepper
Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, jalapeno pepper and garlic; cook and stir 5 min. or until vegetables are tender. Transfer vegtables to slow cooker. Add remaining ingredients and mix well. Cover; cook on Low 4-5 hours. Garnish with cheddar cheese and scallions (if desired).
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| I need some inspiration- any ideas?
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