Vegetarian Recipes

I don't really have a recipe as such for this, but I got this idea from a friend. It's for vegetarian Tacos. You use lentils, seasonings that you would want in tacos (I used garlic, cumin, chili powder, onion powder), chopped/diced onion

I cook in a crockpot with some water, or some petite dieced tomatoes if I want it more for taco salads

then just use the mixture in place of meat for your tacos. I like it best on salads as I can put lots of lettuce to fill up on and don't have to worry about the calories of the shells

I didn't see your post! I'm also on a search for good Vegetarian recipes. I notice that most "bean" recipes are Mexican based. Which is fine, but I can't eat Mexican meals every day. Here's what I"m making today:

Pesto Minestrone Slow Cooker Soup

http://crockpot365.blogspot.com/2011/01/pesto-minestrone-soup-slow-cooker.html

1 large onion, diced
1 cup chopped carrots
1 cup sliced celery
1 yellow or red bell pepper, seeded and diced
1 pound (any variety) potatoes, cut in 1-inch chunks (no need to peel)
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans beans (undrained; your choice, I used black and kidney)
1 (11-ounce) container prepared pesto (or a cup or so homemade)
4 cups chicken broth (can use vegetable)
1 handful baby spinach (to add later)


The Directions.


Use a 6-quart slow cooker. Put the veggies into the bottom of your slow cooker and add the entire can of tomatoes and both cans of beans. Pour in the pesto and broth. No additional seasoning is needed. Cover, and cook on low for 8 to 10 hours, or until the vegetables have fully cooked and softened and flavors have melded completely. stir well, and add frozen peas and a handful of spinach. Cook on high for another 10-15 min or until the peas are fully hot and the spinach has wilted.

A1 Onion & Mushroom Quesadillas



8 Corn tortilla
10 teaspoon Butter unsalted
1 small Onion thinly sliced
1 cup Baby bella mushrooms sliced
1 tablespoon A1 Steak Sauce
4 slices of Swiss or Cheddar cheese.

Melt 2 tsp of butter in a sauté pan over medium-high heat. Add onion and cook until carmalized. Add mushrooms and cook until soft. Remove from heat, add A1 sauce and toss to combine. Butter one side of each tortilla. Place, butter side down in a pan over medium-low heat. Add ¼ of the mushroom filling and ¼ of the cheese. Place another tortilla on top, butter side up. Cover and let cook 1-2 minutes until browned on bottom then flip and cook uncovered 1-2 min more. Repeat for remaining tortillas.