Mexican Bean Casserole and Cheesey Lentil Loaf (Vegetarian)

Name: clairestevens

Hello doyoo user, You have to be logged in to use these functions... Login or register Close window

Send message to member

Product:	Vegetarian
Date:	23/01/08 (195 review reads)
Rating:

Advantages: Deeee-lish

Disadvantages: None

Because my husband has high cholesterol, we often eat vegetarian food and find that with a bit of imagination you don't even notice the lack of meat. Both recipes have cheese in - if you don't eat dairy products I've also listed some vegan recipes.....

Mexican Bean Casserole
=================

1 tsp vegetable oil
125ml water
1 onion chopped
2 cloves garlic, crushed
110g mushrooms, sliced
2 green peppers, chopped
125g long-grain rice
1 can red kidney beans drained
1 can tomatoes
1 tbsp chilli powder
2 tsp cumin
a pinch cayenne pepper
110g grated low-fat mozzarella cheese

1. In large saucepan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often, until onion is tender, about 10 minutes.
2. Add rice, beans, tomatoes, chilli powder, cumin and cayenne; cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.
3. Transfer to baking dish and sprinkle with cheese. Bake in 18OC oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.

Cheese and Lentil Loaf
=================

175g red lentils
350ml water
110g cheddar cheese, grated
1 onion, peeled and finely chopped
1 tbsp fresh parsley, chopped
½ tsp cayenne pepper
a little lemon juice
1 large egg
3 tbsp single cream
salt and freshly ground black pepper
1 tsp butter

1. preheat the oven 190C
2. Pick over the lentils for any sticks and stones (they won't break your bones but they may break your teeth). Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes. Check after 10 minutes in case you need to add more water. The mixture should cook to a stiff purée.
3. Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice. Season to taste.
4. In a separate bowl lightly beat the egg, stir in the cream and pour this mixture over the lentils.
5. Grease a 450g/1lb loaf tin with the tsp of butter and press in the mixture.
6. Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
7. If you are serving this loaf hot, let it stand for 10 minutes in the tin before turning it out. Alternatively, serve cold with a salad.

Enjoy!

Summary: Worth a try for veggies