Veggie Rice and Beans

This is our favorite meal to make when we are out of food for the week and haven't made it to the store. Just keep these staple ingredients around and you'll always be ready to make this tasty dish.

5 min prep, 15 min cook, serves 4

1 tblspn olive oil
1/2 onion, chopped
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp ground mustard
1 can black beans, drained
3 tblspns soy sauce
3 tblspns vegan Worcestershire sauce
2 cups frozen peas, carrots, corn
3 cups cooked brown rice

In a large frying pan, cook the olive oil and onion on medium heat 5 minutes. Add the remaining ingredients in order, stirring occasionally, then cook an additional 5 minutes.

Vegetable Curry

I love making Indian food at home. It can be very challenging to find the right recipe, but the health and taste of home cooked food beats the rich, high dairy food often found in restaurants. Serve over brown rice or quinoa.

20 min prep, 40 min cook, serves 6

1 cup lentils
4 tblspns butter
1 large onion, diced
1 bell pepper, diced
1 head cauliflower, chopped
2 tblspns red curry paste
1/2 tsp garam masala
1 tsp curry powder
1/2 tsp turmeric
1 tsp agave nectar or sugar
1 tsp minced garlic
1 tsp minced ginger
1 can diced tomatoes
1 can coconut milk

Cook the lentils according to directions. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion, bell pepper, and cauliflower and cook for about 10 minutes. Add the remaining ingredients in order, then add the cooked lentils and simmer uncovered 20 minutes.