Vegetarian Nut Loaf

An easy vegetarian recipe. You could make it in the microwave, but you would need to soften the onions first for about five minutes on high before adding the other incredients. You could make it gluten free by substituting rice flour for the crumbs. Contributed by reader Aviva Hadas. Vegetarian Nut Loaf Instructions: 1 cup […]

Quinoa Tabbouleh

Wednesday is Recipe Day at Cooking Manager. Thanks to reader Yosefa, who passed on this delicious recipe. Quinoa Tabulah By Amy Peterson Ingredients: 1 cup quinoa 2 cups water 2 medium tomatoes chopped 6 green onions chopped 1 medium cucumber chopped 1 small green bell pepper chopped 1 cup chopped parsley Instructions: Rinse quinoa and […]

Summer Ratatouille with Eggplant and Zucchini

In the summer, you don’t just want something light to eat. You want it to cook before your kitchen gets all heated up. Ratatouille cooks in 20-30 minutes on top of the stove, and it’s easy to make in the microwave too. (The vegetable pictured are raw.) The other day I made this recipe from […]

Fijones Frescos: Black-Eyed Peas with Tomatoes

I brought home two cookbooks from my recent trip to the US. Mediterranean Light, by Martha Rose Shulman, and World of Jewish Cooking by Gil Marks. Just about every recipe in Shulman’s book works for me: Whole grains, legumes, vegetables and olive oil. While Marks’ recipes are intriguing, too many include a stick or two […]

Egyptian Red Lentil Puree

Red Lentil Puree

Makes 4 servings

You can serve this attractive, vegetarian and gluten-free puree on the side, as an appetizer, or with salad and a sandwich for a light summer meal. It takes 10 to 15 minutes to prepare and about 40 minutes to cook.

From Mediterranean Light, by Martha Rose Shulman

Egyptian Rice and Lentils

Egyptian Rice and Lentils

From Mediterranean Light by Martha Rose Shulman

Serves 4
Ingredients:

* 6 ounces (1 cup) brown lentils, washed and picked over
* 3/4 teaspoon salt
* 1 tablespoons plus 1-1/2 teaspoon olive oil
* 1 large onion, 1/2 chopped and 1/2 thinly sliced
* 1 tablespoon crushed cumin seed
* 1/2 teaspoon ground cinnamon
* 1/2 cup long-grain (or brown ) rice
* 2 cups water
* freshly ground pepper
* 1/2 cup plain low-fat yogurt for topping

Bulgur Wheat Pilaf

Wednesday is recipe day at Cooking Manager. My sister enjoys this recipe, that includes no garlic or onions. It’s from the New York Times Jewish Cookbook. Bulgur Wheat Pilaf Serves 4 Ingredients: 2 tablespoons melted clarified butter or olive oil 1/2 cup broken-up uncooked noodles (preferably fine) 1 cup bulgur wheat 2 cups water 1/2 […]

Cabbage Braised with Onions

Wednesday is Recipe Day at Cooking Manager. I just saw this recipe in my brother’s copy of Mark Bittman’s How to Cook Everything. It needs occasional attention so use a timer to remind you to stir. Makes 4 servings. Ingredients: 2 cups sliced onions 3 tablespoons butter or olive oil 3 tablespoons tomato paste 1/4 […]

Vegetarian Chili Potato Stew

This recipe, contributed by Ayala Aidman, is dairy and gluten-free. This recipe freezes well, and re-heats well.According to Ayala, the chopped potatoes and celery are key to the success of this dish. Prepare large oval crock pot. Ingredients: 1 c. dry kidney beans ½ c. dry pinto beans ½ c. dry black beans 1 ½ […]

Low-Fat Vegetarian Chili

Wednesday is Recipe Day at Cooking Manager.

Reader Viviana sent me this recipe for vegetarian chili. It comes from the Weight Watchers cookbook. Chili is great because it contains vegetables and legumes, and cooks in one pot. If you have leftover cooked vegetables, meat, broth, or grains,you can add it in. And you can skip the instant broth, too.

Is the preparation time less than twenty minutes? If you have cooked beans on hand, and chop quickly, than yes. But you can also wash and prepare the vegetables the evening before, or at any point during the day.