Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

LIMA BEAN-BACON BAKE

2 (10 oz.) pkg. frozen lima beans

1 1/2 c. water

6 slices bacon, diced

1 c. chopped onion

1/2 c. chopped celery

1 c. (4 oz.) shredded Monterey Jack cheese

1/4 tsp. Worcestershire sauce

1/4 tsp. pepper

Combine lima beans and water; bring to a boil. Cover, reduce heat and simmer 15 minutes. Drain, reserving 1/2 cup liquid. Cook bacon in a large skillet until limp. Remove bacon with slotted spoon. Reserving 1 tablespoon of drippings in skillet, set bacon aside. Saute onion and celery in reserved drippings until tender. Stir in beans, cheese, Worcestershire sauce and pepper. Spoon mixture into lightly greased 2 quart casserole. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 25 minutes or until bacon is browned. 6 to 8 servings.

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BLACK-EYED PEAS WITH SAUSAGE

1/2 lb. pork sausage (bulk hot or mild)

2 c. water

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. dry mustard

2 (10 oz.) pkgs. frozen black-eyed peas

Brown sausage in a large skillet; drain. Add water and seasoning and bring to a boil. Add peas and return to a boil. Cover, reduce heat and simmer 40 to 45 minutes. 6 to 8 servings.

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TANGY PEAS WITH TURMERIC

1/2 lb. sugar snap peas

1 pkg. snow peas

2 tsp. margarine

1 tsp. olive oil

1 clove garlic, minced

1/4 tsp. turmeric

1 tbsp. lemon juice

1 tbsp. finely chopped fresh mint

1/8 tsp. salt

Freshly ground black pepper, to taste

Bring 2 cups water to boil in medium sized pan. Snap the ends off the snap and snow peas. Add the sugar snaps to the boiling water and time 30 seconds; add the snow peas and time 1 minute. Drain and rinse with cold water to stop the cooking completely. Pat dry with paper towels. In a medium skillet heat the margarine and olive oil over medium heat. Add the garlic and saute 1 minute. Add the turmeric and lemon juice; swirl to incorporate. Add the peas, mint, salt and pepper. Stir for about 2 minutes to heat the peas through. Serve immediately. All snow peas may be used if snap peas are out of season.

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RED BEANS AND RICE

1 pkg. red pinto beans

1 lg. onion

Salt, pepper, garlic, hot sauce to taste

1 lb. turkey sausage

2 c. "Minute" rice

Prepare red beans as directed by package, add onion, salt, pepper, garlic, and hot sauce. When beans are half cooked add sausage and finish cooking. When beans and sausage are done prepare rice; serve beans over rice.

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BROCCOLI AND RICE CASSEROLE

3/4 c. melted butter or margarine

1/2 c. chopped onions

1/2 c. chopped celery

Simmer not brown. 1 can cream of mushroom soup 1 sm. can mushrooms

2 pkgs. frozen broccoli

1 (8 oz.) jar Cheese Whiz

Mix in 1 cup uncooked Minute rice. Bake at 350 degrees for 35-45 minutes.

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