Although I have given up meat on a couple of occasions in the past, I always come back to it. So rather than giving it up entirely, I try to limit how often I have it. At the most, I only have it once a day. A lot of times I won't eat it for a while, but if I go too long without it I will eat way too much of it once I start back up again.
So I am always on the lookout for good vegetarian recipes. Which is one of the reasons I decided to subscribe to Vegetarian Times. And I have found quite a few recipes in their pages over the years.
But I haven't tried very many of them. I think I got off to a bad start - the first couple of recipes I tried did not work out that well for me. They were either bland, didn't come out with the right consistency, or just plain didn't taste good. But still I looked, and clipped anything that looked like it might be good.
And I kept trying until I found a recipe that did work - Cannellini and Rosemary Stew. The roasted peppers go really well with the beans, and the rosemary brings it all together. Add a salad and some crusty crunchy whole wheat bread and you've got a great little lunch. If you used canned beans and jarred peppers, it also doesn't take very long to make. It's equally good with fresh or dried rosemary.
While the recipe calls for Cannellini beans, which are white kidney beans, I'm not a big fan of them ad they're not always easy to find. I use great northern beans instead.
Home Cookin Chapter: Soups and StewsCannellini and Rosemary StewServes 4
2 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1-3/4 cup vegetable broth
3 cups (or 2 14.5-oz. Cans) canellini beans, rinsed and drained
1-1/2 tsp chopped fresh rosemary or 1/2 tsp dried
1/2 tsp freshly ground pepper
2-3 roasted red and yellow peppers, julienned, or 1 jar
1 tsp balsamic vinegar
In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring, until tender, about 5 minutes.
Stir in broth and bring mixture to a boil over high heat. Stir in beans, rosemary and ground pepper. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, 10 minutes.
Stir in roasted peppers and vinegar and cook 3 minutes. Ladle stew into shallow bowls and serve.
Per serving: 307 cal; 14 g prot; 8 g total fat (1 sat.); 39 g carb; 0 mg chol; 88 mg sod; 12 g fiber
Slightly adapted from Vegetarian Times, 2/1/2001; p. 39
Exported from Home Cookin 5.4 (www.mountain-software.com)