Adapted from Happy Healthy Life
1 slice low fat cheese
A few slices of onion and red bell pepper
Meanwhile, preheat the oven broiler. Lay the slice of cheese on one slice of bread, then top with the veggies when they are done. Cover with the other slice of bread, and bake in the oven for about 3 minutes each side, or until each side begins to brown. Eat hot, with some tomato-based soup and a big salad!
Balsamic "Beef" Soup
Adapted from A Dash of Flavour
3-4 large carrots, coined
5 yukon gold potatoes, diced
½ lb dried pinto beans, soaked overnight
¼ cup balsamic vinegar or black rice vinegar
1 tbsp each chopped fresh oregano and thyme
1 tbsp brown sugar
1½ tbsp vegetarian beef bullion
3 cups vegetarian beef
2 tbsp corn starch mixed with ¼ cup water
Salt and pepper, to taste
Adapted from Kalyn's Kitchen
3 medium sweet potatoes, peeled and cut into 3/4 inch coins
1/4 cup red wine
1/4 cup mirin
2 tbsp rouchly chopped fresh basil
1 tbsp chopped fresh thyme
1/2 small bell pepper, finely chopped
Shredded cheese, opt
Preheat the oven to 375. Coat a casserole dish with nonstick spray.
In a small bowl, mix together the wine, mirin, basil and thyme. In a large zip-lock bag, put the sweet potatoes and wine mixture with the bell peppers, and shake well to coat. Put the sweet potatoes with the extra sauce in the casserole dish, and spread in an even layer. Bake for about 45 minutes, until the potatoes are tender.
Serve hot, sprinkled with cheese if desired.
Mexican Tomato Taco Rice
Adapted from I Eat Food
1 small-medium onion, finely chopped
1 small red bell pepper, diced
3-4 cloves garlic, pressed
2 scant cups brown rice
14.5 oz can petite diced tomatoes
1 ½ tbsp tomato paste
1 cup water
1 taco seasoning packet
A splash red wine vinegar
2 tbsp chopped parsley
Heat a large pot over medium high heat. Add a bit of water, and then the onion, bell pepper, and garlic. Sauté for 5 minutes or so, until the onions are turning translucent. Add in the rice through vinegar, reduce to low heat, and simmer for 35 minutes. Stir in the olives and parsley, and simmer for another 15 minutes, until the rice is tender. Serve hot.
As leftovers, this will become dryer.