Low calorie vegetarian recipes

Rinse and soak the following overnight in distilled water:
1 1/2 cups black turtle beans, organic, if possible
1 1/2 cups red kidney beans, organic, if possible

The following morning, drain the soaking water, rinse and cover beans with fresh water. Cook until tender, drain and set aside.

To prepare Taco Sauce:
Chop 1 cup carrots
1/2 teaspoon Garlic Powder
Chop 1 cup Green Pepper
1/2 teaspoon Cumin
Chop 1 cup Onions
1 cup TVP (Texturized Vegetable Protein)
2 or 3 large tomatoes
celtic sea salt to taste

Sauté vegetables in small amount of distilled water, stir in prepared beans, add seasoning and TVP. If additional liquid is required add unsalted tomato juice.

Prepare the following toppings:
Black olives (optional)
Chop 3 - 4 bunches of scallions
Chop 3 - 4 large tomatoes
Shred nondairy cheddar cheese
Shred Romaine lettuce
Barbara’s Blue Corn Chips, crumbled (or other corn chips with no or low salt)

To build the salad:
On a large dinner plate crumble a layer of blue corn chips, top with shredded lettuce. Add 1 ladle of taco mix, top with scallions, tomatoes, shredded cheese, black olives if using.

Pecan Rice Dish
1-1/2 cups organic brown Basmati rice
1/2 cup pecans
1-1/2 cups celery
6-8 green onions with tops or 1/4 cup red onion
1/2 red pepper
1/2 yellow or orange pepper
1 small jar marinated artichoke hearts
1 can black beans (16 oz.), rinsed and drained

Cook the rice 45 minutes in three cups distilled water seasoned with one teaspoon of Celtic Sea Salt.
Chop onions, pecans, celery, peppers, and onions. Cut marinated artichoke hearts into bite-sized chunks and include oil and seasonings. Add to cooked rice and mix well.

ROASTED VEGETABLE STEW

5 small potatoes
1 large onion
1 large red pepper
1 medium carrot
1 small zucchini
1/4 pound sliced mushrooms
1/2 cup barley (or brown rice or lentils)
2 cloves garlic, finely chopped
2 Tablespoons extra-virgin olive oil
2 cans (12 1/2 oz) Italian stewed tomatoes
1 can (14 1/2 oz) vegetable broth
2 Tablespoons fresh parsley

Chop all vegetables into bite size pieces. Toss with olive oil and garlic. Spread vegetables in a 13"x9"x2" glass baking dish. Broil 4-6 inches from heat for 15-20 minutes, or until roasted, stirring often to prevent any burning. Mix together vegetables, tomatoes, barley (or rice,or lentils), and vegetable broth in a Saucepan. Heat to boiling, cover, and simmer 15-20 minutes or until all vegetables are cooked. Place in serving dish. Garnish parsley. ENJOY!

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