Dinner for Adult

Navy Beans & Spinach

vegan

heart healthy

INGREDIENTS:

• 1 can navy beans
• 1 cup baby spinach, packed tightly
• olive oil
• 1 clove garlic, minced
• rosemary
• grape tomatoes
• cayenne pepper (optional)

INSTRUCTIONS:

1.  Drain and rinse beans, place in mixing bowl.

2.  Sauté garlic in olive oil, add spinach and sauté.

3.  Add beans to spinach, toss in remaining ingredients.

4.  Serve.

Stuffed Grape Leaves

vegan

INGREDIENTS:

• 1 cup uncooked white rice
• 3 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup parsley, chopped
• lemon juice
• 1 Tablespoon whole olive oil
• salt & pepper
• 16 oz jar of grape leaves
• 1 cup tomato sauce
• 2 cups water
• 2 carrots, sliced

INSTRUCTIONS:

1.     Rinse grape leaves and lay flat on a large flat surface, rough side up and stem away from you.

2.     Mix other ingredients (except for tomato sauce, carrots and water) in a mixing bowl.

3.     Add about a teaspoon of the filling mixture to each leaf, rolling them tightly as you go.

4.     Layer carrot slices on bottom of a large pot and then tightly pack grape leaves on top.

5.     Pour tomato sauce and water on top of grape leaves, cover and cook for 40 minutes, or until rice is done.

6.     This recipe makes about 4 leaves, and you can freeze them easily for a quick dinner later!  A great make ahead meal for busy people.

Slow Cooker Beans & Rice

vegan

INGREDIENTS:

• 1/2 lbs dry pintos
• 1 large onion, chopped coarsely
• 1 clove of garlic
• 1 packet of kosher pareve gravy (your choice of flavor, must be pareve)
• 2 cups of rice
• 1 Tablespoon salt

INSTRUCTIONS:

1.  Begin by soaking the beans overnight.

2.  Drain and rinse beans and place them in the crock pot.

3.  Add onion and garlic, then cover with water so that the beans have room enough to double in size.

4.  Cook on high 4 hours.

5.  Add rice and cook another hour. Add water if needed.

6.  Add gravy mix and salt and cook half an hour.

7.  Serve.

Wild Rice Bake

vegan

heart healthy

diabetic friendly

INGREDIENTS:

·      1 c wild rice, uncooked

·      1 lb. fresh mushrooms, sliced thickly

·      1 c minced onion

·      3 c vegetable broth

·      3 cloves garlic, minced

INSTRUCTIONS:

Preheat oven to 350 degrees

1.  Rinse rice and place in a large casserole dish with a lid.

2.  Add mushrooms, onion and garlic.  Pour broth over the mixture and cover.

3.  Bake at 350 degrees for 90 minutes.

World’s Best Veggie Taco Salad

see vegan alternatives

INGREDIENTS:

• tortilla chips
• lettuce
• diced tomatoes
• diced onion
• salsa
• sliced or diced jalapenos (optional)
• vegetarian refried beans
• shredded cheddar cheese or vegan cheeze
• sour cream (omit for vegan)

INSTRUCTIONS:

1.  Heat the refried beans over low heat (or in the microwave) until thoroughly warmed through.

2.  On large plates, arrange lettuce with tortilla chips along the outside.

3.  Add tomatoes, onion, refried beans, cheese & salsa and finish with jalapenos, cheese and sour cream.