4 Vetarian Meals

Vegetarian Skillet Dinner

Ingredients:
1 Tb. Olive Oil
1 medium onion
1 medium stalk celery
1 peeled carrot diced
Her/spice blend (see variations)
Grains, beans, and/or starch (see variations)
1 14.5 oz can petite diced tomatoes
Vegetable broth (see variations)
1/4 cup Parsley or cilantro
salt and pepper

1. Heat oil in skillet over med-high heat
2. Add onion, celery and carrot all at once and saute 5 minutes
3. add herv/spice blend, then grain/beans/starch, and finally tomatoes and broth
4. Stirring occassionally, bring to a simmer
5. Reduce heat to medium low
6. Cover and simmer stirring occasionally until ingredients are tender and flavors have blended (15 - 20 minutes)
7. Stir in parsley or cilantro
8. Adjust seasoning, including salt and pepper to taste

Lentil & potato Stew:

1 Tb herbes de Provence; 1 cup dry lentils (picked over and washed) and1 lb small red new potatoes (peeled or unpeeled), cut into 1/2 inch slices, 4 cups vegetable broth. Finish withy parsley

Cajun Pinto Beans & Rice

4 tsp Cajun/Creole seasoning and 1/2 tsp dried thyme; 1 cup white rice (jncooked) and 2 15.5 oz cans pinto beans (drained); 4 cups vegetable broth, finish with parsley

Pasta e Fagioli

1 Tb Italian seasoning; 2 15.5 oz cans cannellini beans (drained) and 2 cups ditalini or other small pasta (uncooked); 4 cups vegetable broth, finish with parsley (can top with parmesan cheese if desired)

Black Bean & Hominy Stew

2 Tbs chili powder; 2 15 oz cans hominy drained and 2 15.5 oz cans black beans (drained and rinsed); 2 cups vegetable broth; finish with cilantro. Serve with salsa and a squirt of lime juice

**Recipe from USA Today Sunday, September 13, 2009