Oats(w/ Pineapple), Vegetable Casserole Supreme and Gypsy Soup

Breakfast



Oats with dried Pineapple (rating 5 out of 5)
I love the big chunky pineapple which is sweet and has a great texture.

Lunch



Vegetable Casserole Supreme
Rating: 3 out of 5 I like it because of the celery. It added a different flavor to the dish that we don't have very much. It almost tasted like it had meat. It is kind of smokey and salty (like pork?). It is also a hearty dish with a little texture. We have a little of the crunch left from the celery and the sunflower seeds so it is not completely mushy. Approx. prep time 30 min. plus 35-45 minutes baking

Recipe
2 cans chick peas, drained, rinsed and mashed
2-3 Tablespoons natural oil
1 medium onion, chopped
1 bulb garlic, minced
2 1/2 cups grated carrot
1 green bell pepper, chopped
1 cup broccoli, chopped small
8 stalks chopped celery
1 1/2 cups sliced mushrooms
1 1/2 cups vegetable broth
2 Tbsp. soy sauce
1/2 cup cornmeal
2 Tbsp sunflower seeds
2 Tbsp parsley
1 Tbsp basil
1 Tbsp paprika
1 Tbsp thyme
1/2 tsp salt
2 cups chow mein noodles

In a large pot (we used a wok) saute the onion and garlic in hot oil for a minute or two. Add the vegetables one by one, beginning with the carrots. Saute until all the vegetables are slightly tender. Then mix the vegetables with the remaining ingredients, including the mashed chick peas. Preheat the oven to 350 degrees. Spread the mixture into a 13x9 baking dish and top with chow mein noodles, (actually, if you are making them for this for the week, you probably should put the noodles on when you serve it) pressing them in lightly into the top of the casserole. Bake for 35-45 minutes until browned and cooked throughout.

Adapted from Vegan Delights

Dinner



Gypsy Soup with Bread
Rating: 4 out of 5. I like this soup. It is a fairly basic vegetable soup, but it is much sweeter than a veg. soup usually is. It was a nice change. Approx. time to prepare: 50-60 minutes.

Recipe
2 Tbsp. olive oil
2 cups chopped onion
1 bulb garlic, minced
1 stalk celery, minced
2 cups peeled, diced sweet potato
1 tsp salt
2 tsp paprika
1 Tbsp turmeric
1 Tbsp basil
2 tsp cinnamon
several dashes of Tapatio hot sauce
2 bay leaves
5 cups vegetable broth
24 oz canned diced tomatoes
1 bell pepper diced
1 1/2 cups cooked chick peas

Heat the olive oil in a large pot. Add onion, garlic, celery, and sweet potato, and saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and vegetable broth, cover and simmer about 15 minutes.

Add tomatoes, bell pepper and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve. We served it with garlic bread.

Adapted from Moosewood Cookbook