Spanish Style Vegetable Casserole

One can never get enough vegetables. Rather than go with the standard fare, try different ways of serving them. Here's one example!

Spanish Style Vegetable Casserole

One onion, chopped
3 garlic cloves, minced
One tomato, chopped
One green bell pepper, chopped
One large potato, diced
1/2 t. paprika
1/4 t. cayenne
1 c. brown rice
2 c. vegetable broth
2 carrots, chopped
1 zucchini, chopped
2 c. frozen green peas

Saute the onion and garlic in water until beginning to soften. Add the tomato and bell pepper and saute until the onion is softened. Add potato, paprika, and cayenne and saute briefly to get everything mixed well. Add the rice, broth, carrot, zucchini, and peas. Bring to a boil, reduce, cover and simmer for about 30 - 45 minutes, or until the vegetables and rice are done. Serve. Enjoy!

West Indian Potato Bean Stew for the Instant Pot

I've discovered how much I really love using an Instant Pot. My gosh, so simple! So far I've still only used the pressure cooking function, but I will eventually brave the other options.

West Indian Potato Bean Stew

One onion, diced
One red onion, diced
5 garlic cloves, sliced
4 c. vegetable broth
2 cans white beans, drained
3 red potatoes, chopped
2 carrots, chopped
One sweet potato, cubed
1 t. turmeric
1/4 t. black pepper
1 t. cinnamon
One package frozen corn, thawed
One package frozen green peas, thawed

Once again, I didn't use the saute function, but feel free to saute the onions and garlic in oil until soft. Otherwise, all the ingredients to the pot, cook for 8 minutes. Let pressure release for 5 minutes, then do quick release. Serve over rice if you like. Enjoy!

Cauliflower and Pea Salad

Holidays are the perfect time for potlucks and picnics. And salad dishes are well suited to hot weather get togethers. This one was a big hit with my family recently.

Cauliflower and Pea Salad

One head of cauliflower
One package of frozen green peas
Onion, to taste (I took a red onion and chopped it up, then divided into thirds)
1 t. dill
1 c. vegan mayonnaise
Salt and pepper, to taste

Cut the cauliflower into bite sized pieces. Cook the peas in boiling water, briefly (about one minute), drain, and rinse in cold water, drain again. Mix the cauliflower, onion, dill, mayonnaise, and salt and pepper. Gently stir in the peas until well coated. Chill several hours or overnight. Enjoy!

Layered Crockpot Dinner

Today is World Environment Day, so it seems appropriate that I should make a dish in my crockpot. It's cheaper, and saves energy, right?

Maybe.

According to Does Crock Pot Cooking Save You Money?, maybe yes and maybe no. In my house, the answer is yes, it does.

Layered Crockpot Dinner

6 potatoes, sliced
2 carrots, sliced
1 zucchini, sliced
1 c. green peas
1 onion, sliced
1 green bell pepper, sliced
1 c. corn kernels
2-1/2 c. tomato sauce
1 t. thyme
1 t. basil
1/2 t. cinnamon
2 T. parsley
1/4 c. tamari soy sauce
1 t. dry mustard
2 t. chili powder
1/8 t. sage

Layer vegetables in the crock pot in the order given. Mix together the remaining ingredients and pour over the vegetables. Cook on high for six hours or low for 12.

When done, stir it, serve it, enjoy it!

I liked this dish but I'm on the fence about the addition of cinnamon. Even half a teaspoon was very detectable. I might try it again without the cinnamon just to see what difference it makes. This recipe also lends itself to adding any leftover veggies you have in the fridge.

You can easily double this recipe and invite friends over while you find ways to celebrate World Environment Day. There are plenty of suggestions on things to do here.