Category Archives: vegetarian

Asian Broccoli Noodles

1 medium head broccoli2 bunches green onions1-2 large garlic cloves, minced2 tablespoons peeled, minced fresh ginger2 tablespoons peanut butter1/4 cup soy sauce1 tablespoon sugar3 tablespoons water or vegetable brothjuice of 1` lemon (about 2 tablespoons)1/2 teaspoon salt8 ounces spaghetti or vermicelli (you can substitute rice noodles for gluten free) Trim and discard tough bottoms from […]

Also posted in lunch | 2 Responses

Quick and Easy Vegetable Quiche

this makes three quiches 3 deep dish pie crusts 2 bunches of green onions, chopped with kitchen shears.2 packages frozen spinach, thawed and squeeze all the liquid out (save the liquid and use in vegetable broth for soup)2 small peppers, chopped (recipe calls for hot peppers.  We don’t use them)around 5 cups of sliced mushrroms1 […]

Also posted in breakfast, lunch | 1 Response

Surprising Chili

There are a number of surprises with this chili- one of the first is that it’s an amazingly delicious vegetarian chili.  (If you don’t want vegetarian, you can add meat- leftover BBQ chicken is fabulous). But there are other surprises, too- some secret bites of something oddly sweet and tasty which sounds strange, but actually […]

Also posted in frugal, legumes | Leave a comment

Poor Man’s Lasagna

In a large skillet, cook:2 T. butter1/2 cup each chopped mushroom, onion, celery1 clove garlic, mincedStir in: 1/2 t. marjoram4 1/2 cups of water3/4 cup tomato paste4 cups of macaroni2 t. salt1 t. sugar Simmer just until macaroni is al dente Pour macaroni mixture in a greased 2 quart casserole dish. Top with 1 cup […]

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Tomato and Lima Bean Salad

We cheated on this one- I didn’t want to bother with stuffed tomatoes since it was a salad pitch-in at an Independence Day cook-out, so I diced the tomatoes instead. Tomato and Lima Bean Salad 4 tomatoes1 1/2 cups cooked lima beans1 tablespoon parsley1 very small onion, grated1/2 cup nuts, finely chopped2 Tablespoons minced celery […]

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Crescent Roll ‘Pizza"

We love this on a hot day. GARDEN VEGETABLE PIZZA 4 pkg. crescent rolls (8 rolls to a package)4 (8 oz.) pkg. cream cheese, softened1 cup mayonnaiseabout 1/2 cup Ranch style dressing or sour cream2 tsp. dill weedgarlic to tasteAbout three cups of grated cheese (more or less)Chopped fresh vegetables, around six cups, maybe more. […]

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Oriental Pasta Salad

Oriental Pasta Salad for ten: 1 pound pasta shells, cooked just to al dente- rinsed with cold water and drained. 2 cups blanched broccoli florets (you can use frozen, just steam it over the pasta until still bright green and firm) 3 peeled and grated carrots (or slice thin) 1 bell pepper, cored, seeded, sliced […]

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Herbed Corn Tomato Salad

Herbed Corn Tomato Salad Makes 9 cups 4 cups frozen corn 2 chopped tomatoes 1 jicama, peeled, diced or sliced into thin sticks 1/2 cup chopped red onion Combine. You can rinse the corn with cold water, but I usually just mix it in while still frozen. Keeps nicely chilled that way. Toss with this […]

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Corn Bean Relish

Corn-Bean Relish with corn chipsCorn Bean Relish with ChipsIngredients 2 cups corn, canned, fresh or frozen 1/2 red onion, diced 1 bell pepper, diced 4 cups cooked kidney or black beans, rinsed and drained 3 teaspoons chili powder 2 tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon salt 2 tablespoons balsamic or apple cider […]

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Buckwheat and Vegetables

Oops- if you came here from the Hearth N’ Home link-fest, you want the Pork Subgum recipe here. Thickening Mixture-Combine in a bowl: 2 tablespoons cold water2 tablespoons cornstarch or arrow-root powder1 tablespoon Bragg’s amino acids (or soy sauce)1 teaspoon molasses Set aside. Finely chop: 1 medium onion1-2 cloves garlicSaute over medium heat in 1-2 […]

Also posted in Asian, frugal | 1 Response