Today, October 1, is World Vegetarian Day - the kickoff for Vegetarian Awareness Month that runs throughout October. There are many
health benefits to vegetarianism, in addition to environmental benefits. For a great list of reasons to explore a plant-based diet, check out
Vegetarian Times' "
Why Go Veg?" article.
If you're willing to participate in one day a week of a vegetarian lifestyle, check out
Meatless Monday and think about taking the pledge to eliminate meat just one day a week. And to celebrate World Vegetarian Day, try eating a vegetarian meal tonight for dinner! Here are a couple well-balanced vegetarian dishes. Happy World Vegetarian Day!
Lentil Shepherd's Pie
Ingredients
- 1/2 pound lentils, cooked and drained
- 1 onion, diced
- 1/2 teaspoon crumbled fresh sage
- 1/2 teaspoon minced garlic
- 1 pinch dried oregano
- 1 teaspoon salt
- a dash of cayenne pepper
- 2 large potatoes, cooked
- 1/2 to 1 cup of hot milk
- butter or margarine to taste
Preparation:
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings. Put the lentil mixture in a lightly oiled casserole dish.
- In a separate bowl, mash the potatoes and add the hot milk, butter and salt. Beat by hand or with electric mixer until fluffy.
- Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes or until the potatoes are dry on top.
- Place the pie under the broiler to brown on top. Serve warm.
Mexican Enchilada Casserole with Black Beans
Ingredients:
- 2 cups chopped onion, fresh or frozen
- 1 1/2 cups chopped red pepper, fresh or frozen
- 2 garlic cloves, minced
- 3/4 cup salsa
- 2 teaspoons ground cumin
- 2 15.8 ounce cans black beans, drained
- 12 6-inch corn (or flour) tortillas
- 2 cups Monterey Jack and Cheddar blend shredded cheese
- 3 tomatoes, chopped (optional)
- 1/2 cup low-fat sour cream (optional)
- 1/2 cup sliced black olives (optional)
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Combine onion, pepper, garlic, salsa cumin and black beans in a large skillet and bring to a simmer over medium heat. Cook, stirring frequently for 3 minutes.
- Arrange 6 tortillas on the bottom of a 9" x 13" baking dish, overlapping them as necessary. Spread half the bean mixture over tortillas and sprinkle with half of the cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
- Cover dish with foil and bake for 15 minutes. Carefully remove foil and serve warm.
- Garnish with tomatoes, sour cream and olives.
- Make 8 servings of Mexican enchilada casserole.
