Tag Archives: Nourishing Food

Friday Food Fun!

We made another great meal the other night that also offers lots of options. Because I had a little bit of frozen hamburger meat, I decided to use it.

First, start lentils and rice, following the package directions.

Take one decent sized zucchini for each person, cut it in half then scoop out the middle leaving a “pocket” to fill. I saved the flesh from the center.

Set the oven to 425° to preheat.

Fry the hamburger meat, drain and rinse it, and add back to the pan with just a small amount of olive oil. To that, add diced onions, bell pepper and the zucchini flesh. Cook this just long enough to heat everything up.

Add a can of drained black beans and also one of drained corn into a small pot and heat it until warm.

Put all the above ingredients (Except the hollowed out zucchini) together in a bowl and mix thoroughly.

Using a sheet pan, lightly coated with oil, place the hollowed out zucchini on it. Fill the hollowed area with the mixture and top it with a sprinkling of parmesan and grated cheese. Place it in the oven and cook it for 25 minutes.

I added some mushrooms to mine, too because I like mushrooms.

The fun thing about this is recipe is it can be made so many different ways. It can be made similar to a pizza by filling the hollowed out area with pizza sauce and your favorite pizza toppings, then top with cheese. You could use alfredo sauce and chicken. You could use mixed veggies seasoned with oregano or Italian seasoning, and top with breadcrumbs and tomato sauce…the possibilities are virtually endless, and they are all so delicious!

Friday Food Fun

We had another delicious meal this week that the granddaughter fixed. It was an interesting combination that created a fantastic burrito.

Lentil Burrito

Ingredients

3-4 medium-sized sweet potatoes, thoroughly cleaned

1 cup dry lentils

1 cup dry rice

1-16 ounce can black beans, rinsed and drained

1-12 ounce package frozen corn

1 medium onion

2 medium bell peppers

1-3 TBS olive oil

Garlic powder, onion powder, paprika, cayenne, salt, pepper or other spices as desired

6 Tortillas

Sour cream

Shredded cheese

Taco sauce

Directions

Prepare rice and lentils as per package instructions (1 cup dry should make 3 cups cooked)

While rice and lentils are cooking, heat sweet potatoes in a microwave just long enough to make tender enough peel and cube.  Let cool slightly, then peel and cube. Place in large pan with small amount of olive oil, cook until slightly tender. Season as desired.

Slice onions and bell peppers in long strips. Add a small amount of olive oil to another pan, season onion and bell peppers to taste, cook until crisp, but tender.

Cook corn according to package directions.

Heat black beans.

Once everything is cooked or heated, transfer to the table.

Heat tortillas.

Add ingredients to tortillas, roll up and enjoy!

I hope this makes sense, I tried to keep up with what she was doing without getting in her way too much! These were really good!

I would enjoy avocados with these as I really like avocados.

The nice thing about this recipe is it can be tailored to your likes. It would taste great with lettuce, tomatoes (unfortunately I can’t eat tomatoes), raw onions (I can’t eat those either!) or any of a wide range of vegetables.

Friday Food Fun

We made another delicious vegan casserole. However, it was a little labor intensive, but worth it! I forgot about pictures until it was too late!!

Lentil Shepherd’s Pie

Ingredients

1 medium onion

1 1/2 cups uncooked brown or green lentils (red lentils don’t work well)

4 cups vegetable stock

3 pounds yellow potatoes

1-12-ounce bag frozen mixed vegetables

3-4 TBS vegan butter

1 TBS olive oil

Salt and pepper, to taste

Directions

Peel and dice onions.

In a large pot over medium heat, sauté onions in 1 TBS olive oil until lightly browned and caramelized (about 5 minutes).

Add lentils and stock, then stir. Bring to a low boil. Reduce heat to simmer and continue to cook until lentils are tender (about 35-40 minutes).

During the last 10 minutes of cooking, add frozen vegetables and stir. Cover and cook for the remaining 10 minutes.

While the lentils are cooking, thoroughly wash and peel potatoes (peeling is optional).

Cut potatoes in quarters and place in a large pot. Fill with water until just covered. Bring to a low boil on medium-high heat then salt, cover and cook for 20-30 minutes or until soft.

Once cooked, drain and put in mixing bowl. Mash thoroughly. Add vegan butter. Season with salt and pepper to taste. Cover and set aside.

Preheat oven to 425°. Lightly grease a 9×13 pan and set aside.

When lentils and vegetable mix are finished, pour into prepared pan. Top with mashed potatoes, making swirls or fork marks as desired.

Place the 9×13 pan of casserole on a baking sheet to catch any overflow. Bake for 10-15 minutes or until the potatoes are browned on top.

Cool briefly before serving. It will thicken as it sits. Cool completely before covering leftovers. Can be stored in the refrigerator for up to 3 days. Can be reheated in microwave. Freezing is not recommended.

Whew!! I hope that makes sense-the recipe I used didn’t, so I adjusted it!!