Lentil Bolognese

Very yummy

1 onion-medium sized--chopped
1 medium celery-chopped
2 medium carrots grated
4 cloves minced garlic
2 tsp Italian seasoning
1 tsp onion powder,
2 cups chopped tomatoes (canned)
2 cups marinara sauce
1/3 cup red wine
2-3 cups vegetable broth
1 cup dry lentils
spaghetti noodles

Optional: bay leaf, 1 tab soy sauce, 1 tab balsamic vinegar , mushrooms, 1/2 cup plant based milk (I didn't use these),  fresh basil (I did use the fresh)



Cook lentils separately according to package directions.

Place about 1/4 cup water in large pot. Add onions, celery, and carrots. Saute about 10 minutes or until softened. Add wine, tomatoes vegetable broth, marinara sauce and seasonings. Cook at least 20 minutes or until the sauce thickens. Mix in the lentils and anything else from optional ingredients.

Serve over pasta

Another recipe can be found here: https://theplantbasedschool.com/wprm_print/35197

Minestrone

Very tasty and easy

1 large onion, chopped
2 medium carrots, chopped
1 stock of celery, chopped
2 large cloves garlic, minced
1 (14.5 ounce) can diced tomatoes (I prefer stewed TOMATOES that I cut up)
1  (15.5 can cannellini beans
1/2 cup or so of string beans
4 cups vegetable broth
1/2 tsp dried oregano (I often use more--but you can add more at the end--see directions
1 tsp dried basil
salt and pepper to taste

other Optional additions--GF Penne (handful)
                          left over ham
                          chopped cabbage (however much desired)
                          chopped small potatoes with skin on
                           a chopped turnip
                           chopped kale
                            chopped zucchini
                           Tofu crumbles (the frozen kind are good in this)
                           thyme  and sage and fennel seed are also good in this

In a large pot cook onions, carrots, celery and garlic with a bit of water. Cook about 7 minutes until softened.

Stir in tomatoes with their juice, green beans, chopped cabbage, chopped potatoes, broth, seasonings, penne. Cook 20 minutes or until just tender.

Add cannellini beans and taste and adjust seasonings

coconut tandoori chicken crockpot

Quite tasty---serve on rice or with noodles or in a wrap--whatever.  Found recipe here: https://pinchofyum.com/instant-pot-coconut-tandoori-chicken 

The ingredients are as listed and you can go to the link for the how to.   I changed mine since I can't have the level of spice that it calls for.  But here are the original ingredients:

INGREDIENTS

• 2 pounds boneless skinless chicken thighs (me breasts)
• 2 tablespoons honey
• 2 tablespoons garam masala  (me less)
• 1 tablespoon chili powder  (me-omit)
• 1 tablespoon garlic powder (less for me)
• 1 tablespoon cumin  (less for me)
• 2 teaspoons salt  (less for me)
• 2 teaspoons turmeric  (a bit less)
• 1/2 teaspoon ground ginger  (Me less)
• 1/2 teaspoon cayenne pepper (me omit)
• 14 ounce can coconut milk (me lite)

HOW TO: go to the link--gives instant pot, crockpot, and freezer verion.