Roasted Beets & Carrots – Pureed Green Pepper Quinoa

• Bunch of beets – $3
• Bunch of carrots – $2
• Shallots -< $1

Roasted Beets TOTAL (approx) $6

• Quinoa – < $1
• Green Pepper $1
• Onion < $1

Pureed Veggie Quinoa TOTAL $2

TOTAL MEAL – $8 For many many servings that last a couple of meals worth

• Wash beets and cut off the greens and very tip – cover in aluminum foil and heat in oven at 450
• Combine, carrots, shallots, olive oil, salt and pepper and roast in oven at same time as beets
• After both are roasted combine the beets and chop up in the carrot/shallot mixture

• Dry Roast 1 cup of Quinoa
• Saute selected veggies in olive oil
• Pour in 2/3 cup of water with Vegebase and assorted spices into sauteed veggies
• Boil then put on low heat for 15 minutes
• Puree in blender
• Put back on stovetop with a cup of water and vegebase and quinoa.Cook on low heat covered until quinoa soaks up the liquid

Light (Sort of) Mediterranean Pasta

• Pasta – $1.50
• Canned artichokes $2.50
• Shallots< $1
• Portabella stems (used the caps from another recipe) part of original $5

TOTAL – $6 for about two servings
Not the most creative but pretty tasty. Pasta with artichokes (from a can), shallots, fresh basil, olive tapenade (store bought) and also home made croutons (used a loaf of garlic bread)

• Sauteed shallots, oil portabella stems -
• then added the artichokes after slicing them up with a little of the liquid from the can.
• Sauteed a little longer, near the end I added the tapenade and mixed it in and
• finally added the fresh basil.
• Meanwhile cooked some pasta and combined when it was finished!