Makes 4 to 6 servings

Prep Time: 10 Minutes
Cook Time: 50 Minutes

Ready in: 1 Hour

This is a very filling dish.

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans,
drained with liquid reserved
1 cup uncooked white rice

Directions

1 Heat oil in a large saucepan
over medium heat.
Saute onion,
bell pepper and garlic.
When onion is translucent
add salt and tomato paste.
Reduce heat to low
and cook 2 minutes.
Stir in the beans and rice.
2 Pour the liquid
from the beans into a large
measuring cup and add
enough water to reach
a volume of 2 1/2 cups;
pour into beans.
Cover and cook on low
for 45 to 50 minutes,
or until liquid is absorbed
and rice is cooked.

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FLAVORED COUSCOUS

Ingredients:

1 packet couscous
1 tablespoon olive oil
2 teaspoons crushed garlic
1 bunch spring onions
1 bunch fresh corainder, washed and chopped
half a cup black currants
half a cup flaked almonds
Directions:
In a large saucepan, heat olive oil,
garlic and spring onion.
Prepare couscous according to packet instructions
(usually, add boiling water,
steam till water is absorbed).
Add currents, almonds, couscous to the saucepan,
stirring for one minute on low heat.
Finally, toss in coriander,
and give one final stir.
Serve immediately.

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Makes 4 servings

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready in: 35 Minutes

This is delicious served
on a bun with lettuce,
tomato, and a pickle.

Ingredients

4 large portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 ounces thinly sliced Provolone cheese

Directions

1 Cut stems off of mushrooms,
and place smooth side up
in shallow dish.
2 In a small bowl, whisk together
vinegar, oil, basil, oregano,
garlic, and salt and pepper.
Pour over mushrooms.
Let stand at room temperature
for around 15 minutes or so,
turning twice.
3 Preheat grill for
medium high heat.
4 Brush grate with oil.
Place mushrooms on the grill
over medium high heat,
reserving marinade for basting.
Grill for 5 to 8 minutes
on each side,
or until tender.
Brush with marinade frequently.
Top with cheese if desired
during the last 2 minutes of grilling.

QUICK VEGETARIAN SPAGHETTI

Makes 7 servings

Prep Time: 10 Minutes

Cook Time: 20 Minutes
Ready in: 30 Minutes

This is a quick meal for vegetarians.
It is very filling.
You need chunky tomato sauce
to make your sauce thick.

Ingredients

1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce

Directions

1 Bring a large pot of salted water to boil,
add spaghetti and return water to a boil.
Cook until spaghetti is al dente;
drain well.
2 Combine broccoli, corn, mushrooms,
carrots and tomato sauce
in large sauce pot. Cook on medium heat for 15 to 20 minutes
or until vegetables are tender.
Stir occasionally to keep sauce from sticking.
Serve sauce over spaghetti.

Makes 7 servings