Jainism and Animal Issues 1997

Author(s): Federation of JAINA
Publisher: USA Federation of JAINA

Page 26

Jainism and Animal Issues
Zucchini Couscous Bake
IC
tomato OR sweet red pepper 10 chopped broccoli, other chopped vegetables or sprouts
canned beans (kidncy or garbanzo)
OR 1/2 C firm tofu cut into small cubes 1/4C salad dressing
sprouts, sunflower seeds, sesame seeds, raisins, avocado
(optional) Wash, dry and tear lettuce. Heat beans and tofu cubes for 2-5 minutes in microwave or in frying pan with a trace or water) and marinate with salad dressing for 10 - 15 minutes. Chop all other vegetables into bite-size pieces and toss into a bowl. Add in the marinated mixture. Top with sunflower seeds, sesame seeds, raisins, or sliced avocado - and enjoy. Serves one very hungry person as a mcal, or serves two as an appetizer.
Spinach Salad
1 pack couscous 1 yellow zucchini or squash
green zucchini 2
tomatoes 1 can tomato sauce oregano basil crushed red pepper fennel seed
Prepare couscous as directions specify. Slice zucchini and tomatocs. In a bread pan, spread some tomato sauce on the bottom of the pan. Next spread half the couscous in the pan. Layer with zucchini, spices, and tomato sauce. Spread the leftover couscous followed by the zucchini and tomato. Pour the rest of the tomato sauce over the top. Sprinkle with oregano, basil, crushed red pepper, and fennel seed. Bake at 350° for 15 minutes. Serves 2-3.
1/2 bunch fresh spinach 1 can mandarin oranges toasted almonds
After washing spinach leaves, tear into pieces. Sprinkle with oranges and almonds. If you prefer, save orange juice from can and mix with a little bit of oil and vinegar to top salad. Serves 2-3.
Pasta Salad
112 C rigatoni or macaroni 1/2 C chopped celery 12C chopped tomatoes 3/4 C kidney beans 12C black olives optional: broccoli, or other veggies
Good Shepherd's Pie - from Laurel's Kitchen
Topping: V2t salt pinch paprika Filling: 1t oil 1 Іь broccoli
green pepper, diced V2t basil
bay leaf 3/4 C chopped fresh tomatoes OR 1/4 C tomato paste and water 1 bunch spinach or Swiss chard It salt
Cut broccoli into florets and stems. Peel and slice the stems in 1/4" rounds. Wash spinach thoroughly and cut into bite-size pieces. Preheat oven to 350°. Add broccoli and green pepper, then the basil and bay leaf. Stir well and add tomatoes. Bring to a boil, cover, turn heat to low, and simmer for 15 minutes or until vegetables are just tender. Stir in spinach. Add salt. Put vegetables into a 9" x 13" baking dish. Bake for 10 to 15 minutes. Remove the bay leaf before cooling. Serves four to six.
dressing: 12 C oil 1/4C red wine vinegar 2T oregano 1T basil it marjoram lt tarragon 1/4 t pepper
Cook the pasta according to the directions, and drain well. In a large bowl, combine the pasta and veggies. Mix ingredients for dressing and pour over pasta. (Pasta absorbs the seasonings more readily while it's warm.) Cover and chill.
Spinach Tomato Rice Soup
Spinach Tofu Lasagna - Compassionate Cook
1 pack spinach 1 can tomato soup OR 1 C thick & chunky pasta sauce 10 rice lt oregano It basil 42t crushed red pepper
If using soup, cook spinach in tomato soup. Add cooked rice and spices. If using spaghetti sauce, cook spinach in three cups water. Add spaghetti sauce, spices, and rice. Simmer for 5-10 minutes.
1/2 lb 20 oz 1 lb 1 lb 1/4 C 2T 3T 3T 2t 4C 32 oz
lasagna noodles frozen spinach, thawed (2 10 oz packages) soft tofu firm tofu soy milk lemon juice minced fresh basil (or dried basil) oregano salt homemade tomato sauce OR commercial sauce (Prego garden style chunky)
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Jain Education Intemational 2010_03