Vegetarian





4 Servings


 * Ingredients:**

2 cups spinach 2 Tbsp chopped fresh cilantro 4 8oz. whole grain tortillas 1 red bell pepper 1 green bell pepper 1 medium yellow onion 1 8oz. bag Morning Star Farms Meal Starters Chik'n Strips 2 cloves chopped garlic 2 Tbsp extra virgin olive oil Fajita Seasoning


 * Preparation Steps:**


 * 1) Wash red and green peppers and cut in half lengthwise. Remove and discard stems and seeds. Peel onion. Cut onion and peppers in strips approximately 1/4 inch thick.
 * 2) In a small saute pan heat 1/4 tbsp olive oil. Add spinach leaves and cilantro. Cook on medium heat for 2-3 minutes.
 * 3) In a large saute pan, heat remaining olive oil on medium heat. Add green pepper, red pepper, onion, thawed Chik'n strips, and garlic. Add fajita seasoning to taste. Cook for 3 minutes or until vegetables start to appear translucent.
 * 4) Add 1/4 fajita mixture to warmed tortillas. Top each with 1/4 spinach mixture and wrap.





**Makes 10 Servings

Ingredients:** Preparation Steps:
 * 2 zucchini, sliced[[image:Kitchen-Parade-2008-Week-26-Grilled-Vegetables-in-Foil-400-762505.png align="right"]]
 * 2 yellow squash, sliced
 * 1 green pepper, cut into cubes
 * 1 red pepper, cut into cubes
 * 1 lb mushroom, halved
 * 1 onion, halved and sliced
 * 2 cups broccoli florets
 * 2 cups cauliflower florets
 * 1/4 cup olive oil
 * 1/4 cup melted butter
 * 3 tablespoons fresh lemon juice
 * 2 cloves garlic
 * 1 tablespoon chopped fresh basil
 * 1/4 cup chopped parsley
 * 1/2 teaspoon oregano


 * 1) Put vegetables in two layers of tinfoil
 * 2) Combine dressing ingredients and pour over vegetables
 * 3) Fold sides of foil and seal tightly
 * 4) Grill covered over medium heat for 15 minutes and flip pouch. Repeat on opposite side
 * 5) Cut foil and serve





**Daily value per serving based on 2000 calorie diet Calories 18% Total Fat 14% Protein 6% Fiber 9% Vitamin A 16% Vitamin C 94% Vitamin B6 11% Calcium 3% Iron 5%**




 * Makes 4 Servings

Ingredients: **


 * 2 tablespoons olive oil[[image:Tempeh_Graphic.png width="297" height="197" align="right"]]


 * 8 ounces tempeh


 * 1 large onion, diced


 * 2 1/2 cups tomato sauce


 * 3 tablespoons chili powder (or to taste)


 * 1 tablespoon tamari


 * 1 tablespoon dry mustard


 * 2 teaspoons garlic powder


 * 1 teaspoon cumin

**Preparation Steps:**


 * 1) Cut the tempeh into small cubes.
 * 2) Saute in oil for approximately 10 minutes or until lightly brown
 * 3) Add remainder of ingredients and simmer for 20 minutes.





Calories 15% Total Fat 24% Protein 30% Carbohydrates 9% Fiber 22% Sodium 14% Vitamin A 50% Vitamin C 45% Vitamin B6 34% Calcium 12% Iron 22%**
 * Daily value per serving based on 2,000 calorie diet

Vegetable Paella 6 Servings

Ingredients 1 cup uncooked long-grain brown rice 2 ¾ cup water 1 lb asparagus, cut into two inch pieces 3 cups fresh broccoli florets 2 teaspoons olive oil 1 medium red bell pepper 2 small zucchini, chopped 1 medium onion, chopped ¾ teaspoon salt ¼ teaspoon ground turmeric 2 large tomatoes, seeded and chopped 2 cans (16 ounces each) garbanzo beans, drained, rinsed 1 box (10 ounces) frozen sweet peas, thawed, drained 1 romaine lettuce head

Preparation Steps 1. Cook rice in water as directed on package; set aside and keep warm 2. In 2-quart saucepan, heat one inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain. 3. In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and turmeric; cook 5 minutes, stirring occasionally, until onion is crisp-tender. 4. Stir in remaining ingredients except lettuce leaves. Serve on individual serving plates lined with romaine lettuce.



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