Vegetarian Pot Roast StewIngredients
1 Large white onion, chopped into chunks
1 can of Amy's Lentil Soup
1 can of Amy's Black Bean soup
4 red potatoes, chopped into chunks
3 carrots, chopped
1/4 cup of white wine vinegar
3 tablespoons of olive oil
salt, pepper, and oregano to taste
A pinch of flour
Miscellaneous veggie meats and/or tofu. (I used fake!steak strips and a couple of veggie sausages I had left over from veggie!pigs-in-a-blanket.)
Dump the cans of soup in a large pot. Turn the heat on medium to simmer while you chop up the vegetables. First add the carrots and onions (plus salt, pepper, and oregano to taste). Bring the mixture to a boil.
Then add the potatoes, fake!meats, olive oil, white wine vinegar, and the flour. Turn down the heat to low and simmer for at least 1 hour. Continue to add more of the spices periodically.
(I let mine simmer for about three hours.)
Serves several! Yum!
--Sarah's Awesome Garlic BreadIngredients
Slices of plain old white bread. (I used some kind that had sesame seeds on the crust. 4 slices)
3 tablespoons of butter
Several cloves of garlic (as much as you'd like)
Pepper (both spices to taste)
Preheat the oven to 300* F. Pull out a baking sheet and lay out the slices of bread.
In a small bowl, toss in the butter, garlic, salt, and pepper. Heat on low in the microwave for three intervals of 20 seconds. (Otherwise it can start to agitate and make your microwave a great big mess!)
Once the butter is sufficiently melted, stir up the mixture. Then pour it over the slices of bread and smooth out with a spoon or knife.
Reduce the oven heat to 200* F and put the baking sheet in. Let bake for about 30 minutes. (When the bread is browned a bit and crispy.)