2 yummy vegan recipes!
Last night Phil and I made curried chick peas and lentils, and we also made baked avocados with curried nut-and-raisin stuffing.
baked avocados with curried nut-and-raisin stuffing
1/2 c. chopped onions
3-4 Tbsp olive oil
2 c. cooked brown rice
1/4 c. raisins
1/4 c. chopped pistachios
1 Tbsp curry powder
1/4 c. sesame seeds
6 avocados, skinned, destoned and sliced lengthwise
1 c. grated cheddar soy cheese (or to taste)
In a large saucepan, saute the onions in the oil over med. high heat for 5 min. Add the remaining ingredients, except the avocados and cheese, and stir well until warm. Put sauteed ingredients in a greased baking dish and place avocados over the mixture. Top with the cheese. Bake 325 degree oven for 20 minutes.
(We halved the recipe, and it served 3.)
baked avocados with curried nut-and-raisin stuffing
1/2 c. chopped onions
3-4 Tbsp olive oil
2 c. cooked brown rice
1/4 c. raisins
1/4 c. chopped pistachios
1 Tbsp curry powder
1/4 c. sesame seeds
6 avocados, skinned, destoned and sliced lengthwise
1 c. grated cheddar soy cheese (or to taste)
In a large saucepan, saute the onions in the oil over med. high heat for 5 min. Add the remaining ingredients, except the avocados and cheese, and stir well until warm. Put sauteed ingredients in a greased baking dish and place avocados over the mixture. Top with the cheese. Bake 325 degree oven for 20 minutes.
(We halved the recipe, and it served 3.)