This sauce is so so so very good. I pour it over vegetarian meatballs and serve it with scalloped potatoes on the side.
Category: Main Dish
cottage cheese and walnut casserole
1 Tbsp minced garlic
1 tsp Italian seasoning
24 oz cottage cheese
14 oz (about 2 cups) cooked ground meat or vegetarian meat crumbles (like Morningstar’s)
4 Tbsp tomato paste
4 cups cornflakes or Special K (original)
2 cups chopped walnuts
3/4 cup milk
3/4 cup finely chopped onions
1/2 cup oil
Mix all ingredients together. Spread into greased 9 x 11 pan. Cover with foil. Bake in 350 degrees for one hour. Remove foil. Bake for another 15 to 20 minutes.
cilantro cumin beans
4 15-oz cans kidney beans (rinsed and drained)
2 cans waters
4 tsp minced garlic (more or less to taste)
4 Tbsp chopped onion
4 packets Goya Sazon with Coriander and Annantto*
4 Knorr cilantro cubes (or 4 tsp chopped fresh cilantro)
1 tsp powdered cumin
* You can buy this in bulk from Amazon
Put all ingredients in a pot. Bring to a boil. Simmer for about 2 hours till thick and soupy. Serve over rice.
1 can diced tomatoes (pureed if you don’t like chunks)
1 cup chopped onion
1 jalapeno pepper, chopped
1/4 cup chopped cilantro
3 tsp cumin
1 tsp chili powder (more or less)
1 Tbsp vinegar
1 Tbsp olive oil (optional)
1 Tbsp finely chopped garlic
2 bay leaves (optional)
2 cups water
salt to taste
garnish with one or all of these: chopped green onions, sliced fresh radish, shredded cheese.
cooked rice Mix everything together in a heavy-bottomed pot. Bring to boil, then simmer for at least an hour. Serve over hot rice (Jez sprinkles sharp cheddar on it). You can throw all the ingredients in a crock pot and set it on low in the morning and it will be ready for dinner. Serve on top of cooked rice.