Defrazzle with Simple Vegetarian Meals
30 Minutes, Start to Finish!

One-Pot Pasta

From: Amanda Carson on "Frugal Moms" yahoo group (thanks, Amanda!)

Tip: Feel free to improvise the ingredients. This version is vegetarian, but you can add leftover chicken or steak.

Yield: 6

• 8 ounces spiral pasta (Barilla)
• 1 cup broccoli, cut into florets
• 1 cup cauliflower, cut into florets
• 1 cup frozen sweet corn
• 1 carrot, peeled and cut into diagonal slices
• 1 cup cooked canned chickpeas
• 1 tablespoon extra virgin olive oil
• 1/2 cup chicken broth
• 1 (14 ounce) can diced tomatoes
• 3 tablespoons pesto
• 4 tablespoons Parmesan cheese
• 1 teaspoon salt and black pepper

Directions

1. Bring large pot of water to boil

2. Add the pasta, stir, and bring to a boil again

3. Cook uncovered for 4 minutes

4. Add the broccoli, cauliflower, corn, and carrot, and continue to boil for another 3 to 4 minutes until the pasta is al dente

5. Drain and return pasta to the pot, add the chickpeas (drained), olive oil, chicken broth, diced tomatoes (drained), pesto, parmesan cheese, and salt and pepper

Tortilla Torte - vegan

from www.vegetariantimes.com

Yield: 6 TO 8

An eye-catching main dish, this tiered tortilla "cake" will delight brunch or dinner crowds with its robust flavors. Offer a first course bowl of guacamole with chips and, for dessert, chocolate ice cream with chocolate sauce.

• 2 Tbs. vegetable oil
• 12 oz. ground taco-seasoned soy "meat"v

• 2 cups salsa
• 1 1/2 cups pinto beans, drained and rinsed
• 5 8-inch low-fat flour tortillas
• 8 oz. grated soy cheddar-flavored cheese
• 1 large tomato, thinly sliced
• 1/2 cup cilantro leaves for garnish
• 1/2 avocado, diced, for garnish
• 1/2 cup soy sour cream for garnish

Directions

1. Preheat oven to 425F. Spray 10-inch round, deep cake pan with nonstick cooking spray

2. Heat oil in large skillet over medium heat

3. Saute "meat" 3 to 4 minutes

4. Add salsa and beans, and cook until heated through, about 5 minutes, stirring often

5. Place 1 flour tortilla in bottom of cake pan, and place about 1/2 cup "meat" mixture over top, spreading out to cover surface

6. Sprinkle with about 1/4 cup cheese

7. Top with second tortilla, and repeat with filling mixture and cheese

8. Repeat procedure with remainder of tortillas, filling mixture and cheese until all ingredients are used up

9. Spoon any remaining mixture over top, place tomato slices on mixture and sprinkle with remaining cheese

10. Bake about 10 minutes, or until cheese melts, and remove from oven

11. Garnish with cilantro, diced avocado and soy sour cream

12. To serve, slice like a cake, including garnishes with each portion

Lentil Stew

From: Amanda Carson on "Frugal Moms" yahoo group (thanks, Amanda!)

Yield: 4-6

• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tbsp. olive oil
• 1 pound lentils, washed
• 2 bay leaves
• 4 carrots, sliced
• 4 stalks celery, sliced
• 2 potatoes, peeled and diced
• One 28-ounce can tomatoes, crushed
• Salt and pepper
• Parmesan cheese

Directions

1. Saute the onion and garlic in oil until they are soft

2. Add the lentils, bay leaves, carrots, celery, potatoes and tomatoes

3. Stir in 2 1/2 cups hot water, bring to the boil, turn down the heat and simmer, covered, for about 20 minutes, until the potatoes are soft

4. Season the stew with salt and pepper--it will need quite a lot--and simmer for another 10 minutes. Remove and discard bay leaves and serve, sprinkled with lots of Parmesan cheese

Asparagus and Mushroom Stew - Vegan

Yield: 4

• 1/2 tsp. salt

• 1 lb. asparagus spears, trimmed and cut diagonally into 1-inch lengths

• 1 medium red bell pepper, seeded and cut into thin julienne strips

• 1 tsp. cornstarch dissolved in 1 Tbs. water

• 1 tsp. red wine vinegar

• Salt and freshly ground black pepper to taste

• 1/2 cup sherry

• 1/3 oz. dried porcini mushrooms

• 1 Tbs. vegetable oil

• 3 cloves garlic, minced

• 1/2 lb. fresh portobello or shiitake mushrooms, chopped

Directions

1. Place dried mushrooms in small heat-proof bowl and cover with boiling water

2. Let soak 15 minutes

3. Meanwhile, in large skillet, heat oil over medium heat. Add garlic and fresh mushrooms and cook,stirring often, until mushrooms are tender

4. Add sherry, salt and mushroom liquid

5. Add asparagus, bell pepper and dried mushrooms. Simmer, uncovered, until asparagus are tender, about 7 minutes

6. Add dissolved cornstarch and vinegar

7. Bring mixture to a boil and simmer until it thickens slightly, about 30 seconds

8. Serve asparagus mixture over quinoa