Here are three vegetarian recipes that people brought to our “Eat for Life” potluck the other night:

Rissotto with Mushrooms

2 Tbl olive oil
4 cloves garlic, chopped
1/2 lb fresh mushrooms, sliced
3 Tbl seasonings
2 cups brown rice
1 cup water
1 tsp basil
1 1/2 to 2 cups tomato sauce
2 cups black beans

Saute onion, garlic and mushrooms for 5 minutes. Add rice and stir 3-4 minutes. Pour in water, basil and seasonings.
Bring to a boil on high heat, stirring often. Reduce heat and simmer uncovered until rice is tender-
25 to 30 minutes.

Asparagus Almondine

2 Tbl olive oil
1/4 cup sliced almonds
Dash of garlic or onion powder (can use dried choped onions)
1 15oz can Del Monte extra long aspapragus spears (can use fresh aspapragus)

Heat oil in a large skillet. Add almonds and garlic or onion powder. Cook over low heat till almonds are
toasted. Push to one side. Add asparagus to the other side. Cover and heat. Spoon almond oil over
aspapragus and top with chives if desired.

Roasted Red Pepper Humus

1 15 oz can garbanzo beans, drained and rinsed
Juice of 1/2 lemon
2 Tbl tahini
1/2 tsp cumin
1 tsp wheat germ
2 Tbl no salt added tomato sauce
1/2 red bell pepper, roasted in oven
1 pod hot pepper, optional

Chop in chopper or blender. If too dry, add some water.