Cut food waste day 12, Meatless Monday

My series, 31 days of less waste continues:

I love risoto
I love risotto

Clean out the Refrigerator Risotto
Food waste is a waste of energy. Growing shipping and packaging of products takes lots of energy. What are your ways to reduce food waste?
I have always been intimidated by risotto, but after my recent trip to Eastern Europe and many delicious meals, I knew I could become good at making risotto.
This is my vegan, Meatless Monday recipe. Serve with fruit, salad and a veggie patty. Top with whatever nuts you might have, the garnish of cheese will make it vegetarian, not vegan.

Clean out the Refrigerator Risotto
– 1 small onion or leftover onion
– 1 cup rice (I use brown, white rice is easier and faster)
– 2 cups of water or more
– 1 clove garlic (optional)
– vegetables or leftovers to use up (I used collard greens , parsley, celery, and carrots)
– 1 tsp. salt
– garnish with nuts (optional)
– oil for browning onions and veggies. I use olive or coconut.
Stir fry onion in oil until it starts to brown, add vegetables and continue to stir fry for few minutes, next add rice for about 3 minutes and salt. Throw in any other left overs. Next, I add about 1/2 cup of warm water, stirring every few minutes, and adding more warm water as the water is absorbed. When the rice is soft and creamy, it is ready to serve. About 30-35 minutes.
Easier method:
After the rice and vegetables are slightly browned add the 2 cups water and place in an oven dish in the oven @ 350 degrees for 30 minutes.


Vegan Lasagna



wpid-wp-1414414246706.jpegVegan Lasagna #vegan #GMO free #glutenfree                                                                       I adapted this from……  

The ingredients are in italics

Cashew cheese
1 ½ cups cashews Soaked over night or for a few hours covered in water or some food coops and Whole foods have cashew cheese in bulk, just mix in some lemon juice and salt.
1 lemon
½ tsp salt
Food process cashews, lemon juice, and salt, add about ¼ cup water to make it smooth, but still thick.
Roasted vegetables
Slice vegetables into 1/8th inch slices, use the vegetables you like and have available
I used small sweet potato, 1 zucchini, 2 carrots, red pepper, small amount of sliced onion 2T. olive oil, and 3/4 tsp salt
Bake vegetables, 16 minutes, 400 degrees in a large roasting pan. Let these vegetable sit in your oven until you are ready to assemble. To save energy, I let foods stay in the oven and continue to cook.
Assembly of lasagna                                                                                                                    1. Place a layer of marinara sauce(without soy or corn syrup) or your favorite tomato mixture in greased glass pan. To keep from getting too runny, don’t use a lot of sauce but add basil and oreganogarlic (dried or fresh)and stevia to taste!                                               2Layer the roasted vegetables with the cashew cheese.                                                         3. Garnish with red pepper                                                                                                              4. Bake 20-30 minutes at 350 degrees, allow to sit in oven and continue cooking until ready to serve or allow to sit 10 minutes outside the oven to absorb liquids, and your vegetable lasagna will hold together better for serving.  For a nice crunch, top with toasted slivered almonds the last 10 minutes of baking

Serve with a spinach salad, melted cheese toasts, or organic vegan sausage

Three Sisters Stew for Meatless Monday

218The Iroquois Indians started practicing companion planting in their organic vegetable gardens almost a thousand years ago. They mixed corn, beans, and squash and thought of them as the “three sisters.” I love this recipe!


  • 1 cup dried beans or 1 can of beans of your choice
  • 3 cups water
  • 3 cloves garlic
  • 2 tablespoons fresh or 2 teaspoons dry oregano
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 tablespoon extra virgin olive oil
  • 1 large onion
  • 1 1/2 teaspoons sea salt
  • 2-3 cups winter squash, cut in chunks (peel if not organic) I think butternut squash is the easiest to work with.
  • 1 14-ounce can chopped tomatoes
  • 1 tablespoon chili powder
  • 1 1/2 cups fresh or frozen corn


  1. I used canned beans but if you have time to cook your own: Soak beans according to package. Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to boil. Cover and simmer until beans are tender (50-60 minutes) or pressure-cook with 2 cups water (45 minutes).
  2. In a separate pan: Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes).
  3. Add squash, tomatoes, chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry.
  4. Add cooked beans and corn to squash mixture; simmer until corn is tender.
  5. seasoning to your taste. Serve hot with slivered almonds or grated cheese garnish.


Adapted from: Feeding the Whole Family by Cynthia Lair