Grandma's Slow Cooker Vegetarian Chili

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

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Pad Thai - Vegetarian recipe

2 qt ;water
3/4 lb Mung bean sprouts
6 oz Rice noodles (1/4-inch wide)

SAUCE
3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Fish sauce* or soy sauce

3 tb Peanut oil or vegetable oil
3 To 4 cloves garlic; minced

-or pressed
1 tb Fresh chile; minced OR
1 1/2 ts Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten with
-a pinch of salt
2/3 c Peanuts; chopped
6 To 8 scallions; chopped

-(about 1 cup)

*Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening.

In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.

Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.

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BURRITO CASSEROLE - Vegetarian Recipe

6 large whole wheat tortillas
1 16 oz. can no fat refried beans
8 oz Mexican cheese
1 large (23 oz.) jar chunky salsa
No fat or low fat sour cream
Chopped fresh cilantro (optional)

1. Spray LARGE casserole or baking dish with cooking spray. It will need to hold all 6 burritos after they are rolled up.
2. Divide the can of refried beans evenly among the 6 tortillas. Then spread the beans evenly over each tortilla. If you use white flour tortillas you won't get as good flavor, and you won't get quite as much protein value either. Do NOT use the new low carb tortillas. Most of them taste simply awful!
3. Either shred the cheese or cut it into strips about 1/8" x 1/8". Distribute the cheese evenly on top of the beans. Roll each tortilla into a "burrito". You do not need to tuck in the ends for this recipe, though. If you are using meat, divide the cooked and seasoned ground meat evenly on each tortilla before rolling them.
4. Put a thin layer of the salsa on the bottom of the casserole. Then arrange the burrito rolls, seam side down, to fill the casserole. They can be touching, but not crammed together, as they will expand while cooking.
5. Cover with a generous amount of the salsa, making sure that it goes between each roll and particularly that it covers the edges.
6. Cover with a lid or foil. Bake at 350 degrees (moderate oven) for 45 minutes. Remove from oven and let sit, covered, for 10 minutes before serving. They are easier to serve if you cut them in half lengthwise. Top each serving with sour cream and finely chopped cilantro to your taste. SERVES 4, figuring 1 1/2 burrito rolls per person.

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