Three Recent Vegetarian Dishes

Upma Sooji for Two

1/2 tsp mustard seed
1/2 tsp cumin
1/2 tsp salt
juice of i/2 lemon
1 cup cream of wheat
1/2 cup peas or mixed veggies
20 peanuts or cashews (I used raw cashews this morning.)
2 cups water
1 Tbsp oil (I use safflower of high heat)

Upma Sooji

In pot cook peas or veggies in two cups water.

Warm up oil in skillet with a lid handy. When oil is hot quickly add mustard seeds and cumin stirring quickly and covering. The mustard seeds will pop all over the place. Turn heat down to medium after mustard seeds have finished popping and add nuts. After nuts have begun to brown add the cream of wheat and stir for 2-3 minutes. It will turn a little darker.

Slowly add the peas and water, stirring. Add salt, still stirring and lemon juice. It’s ready. Garnish with cilantro.

Spinach & Three Cheese Lasagna

Spinach Three Cheese Lasagna

1 15 oz container ricotta

1 lb. frozen spinach, thawed

9 oz. grated mozzarella

2 oz. grated Parmesan

Sea Salt

Pepper

1 16 oz. jar marinara sauce

½ cup heavy whipping cream

8 lasagna noodles, cooked to package directions

Foil

Heat oven to 400 degrees.  In a large bowl, combine the ricotta, spinach, 2 cups of the mozzarella, ¼ cup of the Parmesan, ½ tsp. salt and ¼ tsp pepper.  In small bowl combine the marinara sauce and cream.

Spoon a thin layer of the sauce into the bottom of an 8-inch square-backing dish.  Top with layer of noodles, a quarter of the remaining sauce and a third of the spinach mixture, repeat twice, topping off with noodles.  Sprinkle with remaining mozzarella (¼ cup) and Parmesan (1/4 cup).

Cover with foil (you may want to lightly oil – I don’t).  Bake 35 – 40 minutes.  Uncover and bake until top is a golden brown – 10 – 15 more minutes.

 

Rice with Vegetables and Peanuts

1 Cup Rice cooked according to directions

(You can use a variety of vegetable that you have on hand.  For this particular dish I used the following.)

Onion

Rice with Vegetables and Peanuts

Broccoli

Red Bell Pepper

Zuchinni

Squash

1/2 cup dry roasted peanuts

2 tbsp. Safflower Oil

Soy Sauce (Optional)

In wok or large pan stir-fry cut up veggies and peanuts in oil on medium high heat for 10 – 15 minutes or until done.  Top over rice.  You may add Soy Sauce.