Mexican Vegetarian Lasagna

Note from Sylvie: I make this hearty casserole all the time. It is so easy and fast to prepare, you will have a delicious, nutritious vegetarian main dish on the dinner table in no time.  This recipe was adapted from Vegetarian Times Low-Fat and Fast.

Ingredients

1 tsp. Olive Oil

1 Medium Onion, chopped

1 Medium Green Pepper, seeded and chopped

1 Medium Yellow Pepper, seeded and chopped

2 small Yellow Squash, chopped

1 medium Zucchini, chopped

1 to 2 Garlic cloves, minced

1 to 2 Tbsp. Chili Powder

1 tsp. Ground Cumin

Dash of Cayenne Pepper

1 can (15 oz.) Fired Roasted Diced Tomatoes (We used Muir Glen)

1 can (15oz.) Pinto Beans, rinsed and drained

6 Tortillas (We used Local Madre’s Tortillas)

1 c. Low-Fat Cottage Cheese

1 c. Cheddar Cheese, grated

1 c. Smoked Gouda, grated

Instructions

Preheat the oven to 375 degrees.

In a large skillet, heat oil over medium-high heat. Add onion, peppers and cook for 2-3 minutes. Add the squash, zucchini and garlic and cook until tender, about 5 minutes. Stir in chili powder, cumin and cayenne pepper, and cook 1 minute more. Stir in the tomatoes and beans. Remove from heat.

Spread a small amount of bean mixture over bottom of a 2-quart casserole, then top with 3 tortillas. Spoon half the bean mixture over the tortillas. Top with half the cottage cheese and sprinkle half cheddar and Gouda over cottage cheese. Repeat layers.

Bake until casserole is heated through and cheese is melted, about 25 minutes.

Serves 4 to 6.

Vanilla Egg Custard Ramekins

From Fagor Dessert Kit Cookbook

The Fagor Pressure Cooker Dessert Kit offers an unusual, quick, and completely delicious way to prepare dessert in no time. It includes a medium silicone baking dish, 4 individual silicone ramekins and a metal rack.  These kits are available at the Boise Co-op.

Ingredients

1-2 Tbsp. Butter, enough to coat the ramekins

4 Large Eggs

2 c. Milk

½ c. Sugar

1 tsp. Vanilla Extract

1 pinch Nutmeg

1 pinch Cinnamon

½ c. Fresh Berries, for garnish, optional

Preparation

Lightly butter the bottom and sides of ramekins, place on the metal rack and set aside. Add 2 cups of water to the pressure cooker and set aside.

In a large bowl, beat the eggs with the vanilla extract. Heat the sugar with the milk, then pour egg mixture, stirring constantly. Pour mixture into dish, being careful not to fill the ramekins more than ¾ full. Sprinkle with a little nutmeg and cinnamon.

Cover  with a piece of foil. Lower the rack inside the pressure cooker. Lock lid in place and bring to high pressure. Lower the heat and cook for 1o minutes. Release the pressure, carefully open the lid, and remove the rack. Serve warm or cold.

Serves 4.

Risotto with Peas

Recipe from Fagor.

This wonderful Mediterranean dish is easy and quick in a pressure cooker.

Ingredients

3 Tbsp Butter

1 small Onion, finely chopped

1 cup Arborio Rice

1 cup Frozen Peas

2 ¼ cups Chicken Broth

1/3 cup Parmesan Cheese

1/8 tsp Pepper

Instructions

In a cooker, heat 2 tablespoons oh the butter over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown.

Add rice and sauté until light brown. Add peas and chicken broth; stir well. Close the lid and bring to pressure. Lower heat and cook for 7 minutes.

Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Serves 4.

Coconut Quinoa Pilaf

This vegan dish is delicious served on its own. You may add some sautéed tofu and a steamed vegetable for a balanced meal.

2 Tbsp. Coconut Oil

1 medium Onion, sliced

1 medium Red Bell Pepper, diced

3 to 4 Cloves Garlic, crushed

2 c. Quinoa, rinsed

1 (14 ½ oz.) can Coconut Milk

2 c. Water

½ tsp. Crushed Red Chili Flakes

½ c. Raw Cashews, roughly chopped for garnish

½ c. Fresh Cilantro, chopped

In a medium skillet heat 1 tablespoon. of the coconut oil over medium heat and sauté the onion for about 10 minutes or until it becomes slightly caramelized. Set aside in a bowl.

Heat the remaining coconut oil and add the pepper and garlic, sauté for 5 minutes. Add the quinoa and cook for a few minutes until the grain starts to pop. Add the caramelized onion and stir.

Add the coconut milk, 1 cup of water and bring to a boil. Lower the temperature and slowly simmer for about 20 minutes, stirring occasionally. You will add the remaining cup of water a little at a time until the liquid is completely absorbed (you may need more water).

Remove the pot from heat and let it cool for a few minutes. Add the cashews and cilantro right before serving and gently fluff with a fork.

Makes 4 servings.

Sylvie’s Apple Ginger Juice

¼ c. Apple Juice

1 Orange, peeled

½ Apple, washed and cored

1/8 tsp. freshly grated Ginger Root

1-1/4 c. Ice Cubes

Place all ingredients in the container of a high-speed blender in the order listed.

Secure lid and select LOW speed on your blender. Turn machine on and then switch to high speed. Process for 1 minute or until smooth. Serve immediately.

Makes about 2-1/2cups.

Use organic produce for the healthiest juices!