Arrange the ingrediets in a glass (plastic or a bowl for younger kids) in the order they appear above. ie: fruit - topping - decoration.
Kids can make this snack.
Boil broth in a 3 quart pot.
Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
Add cornstarch solution and cook, stirring until soup boils and thickens.
Remove from heat and slowly drizzle in egg whites, stirring constantly.
Sprinkle with green onion.
ne of zaars taco seasoning recipes as a substitution). You may
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!
Cook the rice according to package
Cook the onions in the oil
Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
Add beans, corn and vegetable broth, and bring to boil.
Reduce heat and simmer uncovered for about 25 minutes.
heat a nonstick frying pan to about medium heat, and fry the tuna until hot and slightly crispy. You can use tuna in water, but it sticks less if you use tuna in oil.
At the same time, cook the ramen on the stove top and add the veggies to the pot as well.
Drain the ramen and veggies and add them to the frying pan with the tuna and continue to cook until the noodles become slightly sticky.
Pour the seasoning packet over the whole thing and mix.
Enjoy!
kra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8
Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.
Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
Blend onion, lime, and serrano pepper together in a blender until a paste forms. Stir paste and ground bacon bits into kidney bean mixture.
Cook on Low until heated through, about 1 hour. Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. Cook on Low for 4 hours.
add can of tuna (which has been drained).
Cook for a
Preheat oven to 350 degrees F (175 degrees C).
Heat canola oil in a large pan over medium heat; cook and stir onion, bell pepper, mushrooms, celery, and garlic until onion is tender and translucent, about 5 minutes. Add tomatoes, vegetarian hot dogs, vegetarian fried chicken, vegetarian chicken broth, brown rice, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cook and stir until boiling, about 10 minutes. Transfer mixture to a large baking dish.
Bake in preheated oven until rice is tender, about 1 hour.
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.
ushrooms, garlic and thyme and cook 3-4 mins until tender
and spices in pan and cook for about 5 minutes or
nion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened
omato sauce in medium saucepan. Cook over low heat, simmering, until
Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
Garnish, if you like, with the chopped cilantro & serve immediately.