vegan and vegetarians: blog 
vegan and vegetarians' blog
lentil soup and a likely candidate for tofu casserole
by Kidw4legsPublished Feb. 25, 2009
Views: 207
I know the soup's a keeper. Looks like the rice casserole would lend itself to having tofu substituted for the Jack cheese. Anyone willing to try? ; )
Mexicali Wild Rice Casserole
2 c cooked wild rice
17 oz whole-kernel corn, drain (2 c frozen corn)
4 oz green chilies, drain & dice
2 c mild chunky salsa or picante
1 c shredded Monterey Jack cheese
Preheat oven to 350’. In bowl, combine rice, corn, and chilies. Spread in a lightly oiled 7x11” baking dish. Pour salsa/picante over rice; sprinkle w/cheese. Cover; bake about 30 minutes, or until bubbly. Uncover and bake 5 minutes more to brown. 4 servings
Lentil Soup
½ lb. lentils
1 ½ qts water
2 - 3 stalks celery w/leaves, chop fine
2 small carrots, chop
1 onion, chop
1 clove garlic, chop
1 T oil
3 fresh ripe tomatoes, or ½ c canned tomatoes
1 bay leaf
salt &pepper, to taste
chopped parsley (sprinkle)
1 lb. shell or elbow pasta
Combine all ingredients except pasta in heavy pan; cook until mixture comes to a boil. Let simmer 30 minutes or longer, if desired. (Oil in recipe accelerates cooking time.) Cook pasta according to package; add to lentil soup. Cook 5 minutes longer. 6 servings
Filed under: Lifestyle
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GOLO member since January 17, 2008
February 25, 2009 1:50 p.m.
GOLO member since January 3, 2008
February 25, 2009 2:00 p.m.
GOLO member since July 5, 2007
February 25, 2009 2:01 p.m.
I blend about half of my lentil soup mixture in a blender then return it to the pot of lentils simmering on the stove. This makes for a creamier soup. I usually serve it with a baguette or some type of homemade cornbread.
GOLO member since October 6, 2007
February 25, 2009 2:36 p.m.
GOLO member since September 17, 2007
February 28, 2009 3:44 p.m.
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