Received 18:36:10 on 07/09/91, Posting # 29 ***** Subject: rec.food.veg VEGAN beans & pasta From: Jerome Grimmer From: cataldo@brahms.udel.edu (Stephen M Cataldo) Subject: RECIPE: beans & pasta (vegan) People have mentioned the need for more recipes on the net, so I figured I'd post some of my staples. Most of the recipes I've seen have been quite fancy, and I think there's a need for college-student style recipes. I know a lot of other students who have had trouble becoming/maintaining a vegetarian diet since they didn't know much about cooking to begin with and couldn't get good advice for basics. If other people have ideas/tips for money/time/equipment/skill - free basic meals, I hope they'll post them too. High protein meals: Baked Beans and Pasta I started cooking this when I was eating mostly pretzels and needed more protein. Its very high in protein, and contains some minerals (iron, some calcium). It takes only as long as pasta to cook, and a meal costs about $.50 Beans: from a can or make them yourself. Add any of the following: ketchup or tomatoe sauce... curry or mustard or cinamon brown sugar or honey or syrup (syrup is great) paprika anything else you can think of or need to get rid of If you're not in a rush, carrots, or any other vegetables Simmer as long as it takes for pasta to cook (for precooked canned beans) Pasta: mix up one or more of any ordinary noodles, spaget., couscous... spice with (add after draining pasta while still hot - make sure its not drained nearly dry if you use brown sugar): soy sauce cinamon or garlic & onions brown sugar, oil (olive is good) or marg. (~1 tablespoon), etc. Stick the two next to each other so some of the tomatoe - based sauce from the beans gets on the pasta. Experiment & mail me new ideas. 1 16oz can beans + 1/2 pound dry pasta gives two reasonable size meals, If you're cooking for yourself, make half as much pasta - the beans can be stored in a frig with no problems. _Another protein hint_ Spaghetti: add lentils to the sauce. Last summer I would cook spagett. every night, adding a tablespoon or so to the sauce each time. If you boil lentils and then refrigerate, I think they'll keep over a week. *****