Greek Nachos

Ingrediants

Pita Chips/Feta Cheese/Monterey Jack Cheese/Kalamata olives /Cherry Tomatoes/Fire Roasted Red Peppers
Olive Oil/ Pepperoncini/fresh oregano garlic

Directions

Mix roasted red peppers with 1/2 tbsp olive oil, fresh oregano and garlic. Let sit in fridge for at least 30 minutes Heat oven to 350 degrees spread chips in a single layer and sprinkle on both cheeses. Place in oven for about 10 minutes until the cheeses melt. Then add the other toppings, then add the roasted pepper salsa on top and enjoy!

Moroccan Rice Pudding

Ingredients:

• 1 cup short grain white rice,
• 2 cups water
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 1/2 cups milk
• 2/3 cup sugar
• 1 or 2 sticks of cinnamon
• 2 to 3 teaspoons orange flower water
• ground cinnamon or nutmeg for garnishing

Directions

Wash the rice in a large bowl filled with water, drain. Put the rice in a 3-quart (liter) or larger pot. Add water and salt, bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Move the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.

Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.

Garlic Chive Rice & Mushrooms

Ingrediants

1 3/4 cups of long grain rice

4tbsp Penut oil

1 small onion, chopped

2 green chillies, chopped

Garlic Chives Chopped

1/2 oz fesh cilantro

2 1/2 cups of mushroom or vegatable stock

1/2 tsp sea salt/ salt

9oz of mixed mushrooms sliced

2oz cashew nuts

Directions

Heat half of the oil in a pan, cook onion and chillies on low heat stir. Cook 10 minuts, or untill soft. Set garlic chives down cut the coriander and put the leaves aside. Blend the rest of the chives and coriander in a blender with the stock. Add rice and onions and fry for 5 minuts, put in stock mixm stir in salt and black pepper. Cook for 15-20 minuts bring to a boil. Remove and let cool. Now cook the musrooms and garlic chives cooking for 4 minuts. Once Finished stir together and enjoy!

Sweet and Sour Cabbage

Ingredients

* Onions, raw, sliced thin, 170 grams (about 1 small)
* Cabbage, fresh, shredded, 530 grams (about half a head)
* Olive Oil, 2 tbsp
* Charnushka Seeds, 1.5 tsp
* Balsamic Vinegar, 1/3 cup
* Sugar


Directions

heat the oil to about medium heat in a large heavy-bottomed saucepan or a saute pan. add the onion and cook until soft; add in the charnushka seeds and continue cooking until the onions are just golden. add the cabbage and continue cooking until the cabbage wilts. sprinkle the sugar over the cabbage and stir to blend until the cabbage is evenly coated with the sugar. add the balsamic vinegar, reduce the heat to very low, and simmer for 30 minutes. salt and pepper to taste, if desired. the dish can be served hot or at room temperature., 2 tbsp

Vegetarian BLT

Ingrediants

1 Whole wheat hoagie roll
2 Teaspoons virgin olive oil (how about this super healthy replacement for animal fat)
3 Slices of tomato (buy the hothouse grown when out of season, or forfeit taste)
1 Pinch of baby spinach leaves (btw-look who's replacing your worthless buddy Lettuce)
1 Tablespoon of Hellmann's Light Mayonnaise
4 Strips MorningStar bacon strips

Directions

Cook your morning star bacon, put together and enjoy!!!!!!1

Vegetarian Mazo Ball Soup!

INGREDIENTS

For the matzo balls:
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt

For the broth:
6 cups vegetable stock
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, cut into 1/4 inch slices
2 tablespoons olive oil
1 bay leaf
2 green onions, including green parts, coarsely chopped
1/4 cup coarsely chopped parsley
salt and pepper

Matzo balls: stir together eggs, butter and vegetable stock in a small bowl. Add the matzo meal, parsley, dill and 1/2 teaspoon salt. Stir until combined. Cover & refrigerate for at least 15 minutes and up to 8 hours.

2. Boil a large pot of water over high heat; add some salt. Using wet hands, make the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce heat, simmer for 30 minutes. Matzo balls should be plump, tender and cooked.

3. While the matzo balls are being prepared, make the soup. Sauté onion, celery, and carrots in a large pot or oven with olive oil, until vegetables are slightly brown, about 5 minutes. Add salt and pepper. Add stock and bay leaf and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in parsley and green onions and cook for another 10 minutes. Remove bay leaf and taste. Adjust seasonings to suit taste.

Serve: spoon a cooked matzo ball into a bowl and ladle soup over them.

Stuffed Green Peppers

Ingredients:

6 large green bell peppers
2 cups cooked wild rice
1 1/2 bags of pounds of boca moring star or other mock ground beef 1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste

½ teaspoon red pepper flakes
¼ teaspoon nutmeg

Directions

In a large mixing bowl mix mock ground beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.