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Mix tofu, basil, parsley, oregano, salt, and black
pepper. Cook the lasagna noodles, drain, and rinse with
cold water. Layer ingredients into a 15 x 10 x 2 pyrex
casserole, starting with sauce, then noodles, and Tofu
mixture, ending in a layer of sauce. Bake for 40 minutes.
Serves 6.
Kale and Rice Casserole
3
4
tablespoons cold pressed olive oil
cloves garlic, chopped
1-1/2 cups brown rice
3-1/2 cups water
1
1
large bunch ofkale, chopped
tablespoon lemon juice
1
1
1
1
/2 teaspoon sea salt
/4 teaspoon blackpepper
teaspoon basil
/2 teaspoon parsley
/2 teaspoon oregano
Meat (Turkey) Loaf
3 tablespoons cold pressed olive oil
2 onions or 6 cloves garlic, chopped
1 green pepper, chopped
1/2 pound fresh mushrooms, sliced
8 oz. tomato sauce
2 pounds lean chopped turkey
1 tablespoon oregano
1/2 teaspoon parsley
1
In a 6-quart pot, sauté garlic in oil until slightly brown.
Add rice and sauté for another minute. Add remaining
ingredients. Bring to a boil. Cover, lower heat, and simmer
for 45 minutes.
1
1
1
/2 teaspoon blackpepper
/2 teaspoon basil
/2 teaspoon sea salt
Kale with Oil and Garlic over Rice or
Quinoa
Pasta
Sauté onions till brown and put aside. Sauté
mushrooms till brown and put aside. Mix all above
ingredients except tomato sauce. Make into a load and
cover with tomato sauce. Bake in oven at 425 degrees for
3
1
2
1
1
4
1
tablespoons cold pressed olive oil
onion or 3 cloves garlic, chopped
cloves or more garlic, chopped
cup brown rice
cup ofwild rice
cups ofwater
60 minutes. Serves 2 to 4 people
Olive and Rice Casserole
3
1
4
tablespoons cold pressed olive oil
onion or 3 cloves or garlic, chopped
cloves garlic, chopped
bunch ofkale, cut up
1/2 pound Shitakimushrooms, sliced
1
1
1
teaspoon parsley
teaspoon oregano
teaspoon basil
1
3
2
1
1
1
1
1
-1/2 cups brown rice
-1/2 cups water
(6oz drywt) cans California blackolives, chopped
/2 teaspoon sea salt
/4 teaspoon blackpepper
teaspoon basil
/2 teaspoon parsley
/2 teaspoon oregano
1/2 teaspoon sea salt
1/8 teaspoon blackpepper
Bring water to a boil. Add brown rice and wild rice.
Cover and simmer for 45 minutes. Begin cooking the rice
15-20 minutes before the above. Heat oil in a skillet. Add
onions, and mushrooms. Sauté until mushrooms and
onions are brown. Add remaining ingredients and sauté
another 10 minutes. Serve over brown rice or quinoa pasta.
Serves 2 to 4 people.
Drain olives and set aside water. Add more water to
make a total of 4 cups. In a 6-quart pot, sauté garlic and
onions in oil until slightly brown. Add rice and sauté for
another minute. Add remaining ingredients. Bring to a boil.
Cover, lower heat, and simmer for 45 minutes.
Lasagna
56 oz. tomato sauce recipe
1
-1/2 pounds rice or quinoa lasagna noodles, cooked and
drained
6 oz. tofu
1
1
teaspoon basil
1
1
teaspoon parsley
teaspoon oregano
1
1
/2 teaspoon sea salt
/2 teaspoon blackpepper
Preheat oven to 350 degrees F.
1
2
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