THAT'S ALL FOLKS

I'm done for the day but stay healthy follow me on twitter @HeavyVegChef 
 More to come soon

Here's a crash course tutorial on cutting those veggies enjoy

LENTILS STEW

1 tb olive oil

5 oz Lentils (dried)

1 small onion s. diced

2 oz green bell pepper small diced

2 ea potatoes m. diced

1 tsp sofrito

2 cups vegetable stock

1 tsp annatto oil for color

2 ea carrots sliced

2 ea stalks of celery sliced

2 oz tomato sauce (organic if you like)

1 oz pumpkin m. diced

1 tsp garlic minced

Put the lentils in water and let them sit for about an hour to soften them. Pour the oil in a medium sauce pan over medium high heat. Add the onion, peppers and sofrito and saute until translucent. Add garlic, celery, carrots saute for about 2 mins. Add the tomato sauce and cook for about 3 mins. Pour the annatto oil and the vegetable stock. Bring the stock to a boil. Add the potato and the pumpkin and cook until the potato lentils and pumpkin are cook through. Serve. Up to 6 servings. (P.D. great with rice boiled potatoes or cuscus.)

VEGETARIAN CHINESE FRIED RICE

2 cups white rice (cooked)

1 oz tofu brunoise

1 ea small onion s. diced

3  ea scallions sliced

1 tsp ginger minced

1 tsp garlic minced

2 oz green bell pepper s. diced

low sodium soy sauce as needed

3 oz Chinese cabbage shredded

vegan "deli ham" 2 slices  s. diced

First we have to cooked the rice and set it apart. Cut the vegetables and grab saute pan, put the pan over medium high heat. Add the vegan "ham" and the tofu saute for about  2 mins. Add the onion, pepper, ginger and garlic. Saute for about 2 mins. Add the rice, scallions, bean sprouts. Add the soy sauce (depends on how much you like the soy sauce and how "salty" the rice is to determine how much sauce you add).
Add the Chinese cabbage and toss the rice for about 1 min. in the pan until every ingredient is combine properly. Serve. Up to 4 servings.

GLAD TO BE BACK!!

First I like to apologize for not posting any recipes last week. I've been flooded with work. But now I'm back with two great recipes. Let's get to work.

SOME RECIPES TONIGHT

Around 9pm (PR time) I'll be posting some new recipes stay tune.

THAT'S IT FOR TODAY

Follow me on twitter if you like @HeavyVegChef
Thanks to all