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Melissa is now a vegetarian - sad day in COR life (pg. 2)
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| MeLLyMeL |
| quote: | Originally posted by Halcyon+On+On
I can see why you were sick if you were eating it by the handful. |
For some reason (cubans eat like crap) whenever I go to Miami to visit, I end up eating meat.
My first pan con bistec was so goooood.. but then I regretted it right after. :eyes: |
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| stren |
I always thought Melissa enjoyed the hot beef injection  |
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| ziptnf |
| quote: | Originally posted by Renzo
Not you too, zip. No, not you, too.
You son of a motherless Kentucky goat. |
You must have missed the Eating Meat thread. I'm not 100% meat-free, (gotta have the occasional general tsos chicken) but I'm primarily vegetarian now.
Eating goat is wrong. :o
:p |
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| The17sss |
| quote: | Originally posted by MeLLyMeL
Red Meat I have no desire to eat anymore and when I have had it - (handful of times the past 2 years) the bathroom wasn't a pretty site. :haha: |
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| SkyHigh |
| why not eat meat? Strange humans:confused: |
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| Halcyon+On+On |
Was going to mentioned something about your being Cuban. :stongue:
You people just can't not eat copious amounts of meat. Ay dios! |
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| ziptnf |
Sweet Potato Lasagna
* 1 onion, chopped
* 1 small head of garlic, all cloves chopped or pressed
* 8 ounces mushrooms, sliced
* 1 head broccoli, chopped
* 2 carrots, chopped
* 2 red bell peppers, seeded and chopped
* 1 can corn, rinsed and drained
* 1 package Silken Lite Firm tofu
* ½ teaspoon cayenne pepper
* 1 teaspoon oregano
* 1 teaspoon basil
* 1 teaspoon rosemary
* 2 jars pasta sauce (see E2-Approved Foods)
* 2 boxes whole grain lasagna noodles
* 16 ounces frozen spinach, thawed and drained
* 2 sweet potatoes, cooked and mashed
* 6 roma tomatoes, sliced thin
* 1 cup raw cashews, ground
Preheat oven to 400º.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon
Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
Add a layer of noodles. Cover the noodles with sauce.
This way the noodles cook in the oven, saving time and energy.
Spread the vegetable mixture over the sauced noodles.
Cover with a layer of noodles and another dressing of sauce.
Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes.
Add another layer of sauce, the final layer of noodles, and a last topping of sauce.
Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving. |
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| The17sss |
| quote: | Originally posted by Halcyon+On+On
Was going to mentioned something about your being Cuban. :stongue:
You people just can't not eat copious amounts of meat. Ay dios! |
you're making me miss my favorite Cuban restaurants in Tampa :( |
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| ziptnf |
Burritos
* 1 large onion
* 2 cloves garlic
* 2 zucchini, chopped
* 2 yellow squash, chopped
* 1 red bell pepper, seeded and chopped
* 3 cups shredded napa cabbage
* 2 cans black beans, rinsed and drained
* 2 cans fat-free vegetarian refried beans
* 1 cup cooked brown rice
* 2 teaspoons cumin
* 1/8 teaspoon cayenne pepper
* 6 large Ezekiel sprouted-grain wraps
* Salsa
* Guacamole
Preheat oven to 350º. Sauté
Sauté the onion and garlic in a large sprayed skillet on high heat for 3 minutes.
Add the zucchini, yellow squash, red pepper, and cabbage to the skillet. Cook 4–5 minutes, until the vegetables are al dente (soft but firm) and the cabbage is wilting.
Add the black beans, refried beans, and rice to the skillet. Stir the ingredients together on low heat until the mixture is thick and mortar-like. Season with the cumin and cayenne.
Slap a large spoonful of veggie mortar onto the center of the Ezekiel wrap and spread it from top to bottom along the center line.
Fold the sides over using a bit of the veggie mortar as adhesive for the top flap.
Rest the burritos next to each other and place them seam side down on a sprayed baking sheet.
Bake for 20 minutes or until the wraps are crisp.
Serve with salsa and guacamole on top. |
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| bas |
| quote: | Originally posted by MeLLyMeL
Red Meat I have no desire to eat anymore and when I have had it - (handful of times the past 2 years) the bathroom wasn't a pretty site. :haha: |
So you still like white meat? Good news for Thomas I suppose :o |
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| Renzo |
| Exactly. Stop posting recipes. The only thing Hispanic girls should be eating is cock. |
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| MeLLyMeL |
every since i had the polish keilbasa - i have turned vegetarian.
:stongue: |
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