I was thinking recently, I’ve leaned heavily on the animal products in my time writing these columns.

While I am not a vegetarian, nor have I ever been, I have known people who are. Far be it from me to say that their way of life is not just as valid as mine.

So, I thought I would highlight a few vegetarian recipes this week.

I’ve never been a big vegetable guy. I love potatoes, as I have made abundantly clear throughout my writing. I also love turnip greens and corn.

That’s about as deep as I have gotten into the vegetable world.

That is until this past weekend. I made one of the recipes, lentil chili, over the weekend to give it a try.

I will admit, I was not a huge fan, but that is because I don’t care for regular chili, so it was not a surprise. My family, however, did quite enjoy it.

They said it was not very different from regular chili, and I’ll take their word for it.

The consistency seemed very similar I can attest. When looking at the bowl, one would be forgiven for thinking it was just a bowl of chili. It wasn’t until the first bite that the difference was noticed.

Another recipe I found was vegetarian shepherd’s pie.

I have never had a regular shepherd’s pie, so I have no point of reference for this dish. I will say, it was an interesting experience, and I might try it again in the future.

The last recipe I have is Spanish rice.

I am a fan of rice, so this was an easy dish to try. It was not much different from say your standard rice, but the lack of beef or chicken broth made for an interesting flavor. I can’t quite describe it.

I would recommend trying any one of these dishes if you are vegetarian and looking for new options. Anyone can enjoy these though, so don’t think you have to be a vegetarian to make them. Cooking is for everyone!

LENTIL CHILI

1 tablespoon olive oil
1 medium onion, finely diced
3-4 garlic cloves
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
1 (15-ounce) can diced tomatoes
12 ounces dried lentils
6 cups vegetable broth
1-2 bay leaves
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red beans, drained and rinsed
1 (6-to-8-ounce) can corn, drained
Salt to taste

■ Heat the olive oil in a large, heavy pot over medium heat. Add the onions and cook for 3-4 minutes until they are translucent and start to soften, stirring frequently.
■ Add the garlic, chili powder, cumin, black pepper and crushed red pepper flakes and cook for 30 seconds to 1 minute, stirring frequently.
■ Add the chopped tomatoes, lentils, vegetable broth and bay leaves to the pot, stirring well.
■ Raise the heat to high and bring the broth to a boil. Lower the heat to medium-low, cover and simmer the lentils for 25 minutes or until almost tender, stirring occasionally.
■ Add the red and black beans and corn to the lentils, stirring well to combine. Continue cooking, covered, on medium-low heat for 15-20 minutes to let the flavors come together and to get the lentils very tender. Stir the chili occasionally to keep from sticking to the bottom of the pot.
■ Find the bay leaves, remove and discard.
■ Taste the lentils and add salt if needed. Also, keep in mind the toppings you’re serving before adding extra salt.

VEGETARIAN SHEPHERD’S PIE

1 tablespoon olive oil
1 medium onion, chopped
1 celery stalk, chopped
5 medium carrots, chopped
½ teaspoon fresh thyme
12 ounces mushrooms, washed and sliced
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon minced garlic
1 ¼ cups vegetable stock
1 tablespoon cornstarch
¼ cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup frozen peas
2 ½ cups mashed potatoes

■ Butter a baking dish. Place the baking dish on a larger baking sheet.
■ Heat the olive oil in a large skillet. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often. Season with salt and pepper.
■ Add fresh thyme, sliced mushrooms and garlic and saute until fragrant.
■ In a measuring cup, whisk together vegetable stock and cornstarch. Add tomato sauce and Worcestershire sauce and whisk. Add the mixture to the vegetables in the skillet. Bring to a boil and let simmer until it thickens.
■ Pour mixture into the prepared baking dish. Add 1 cup frozen peas and stir in.
■ Top with mashed potatoes, spreading them evenly.
■ Bake at 375 degrees for 15 minutes, or until bubbly at the edge.
■ Let cool for 10 minutes before serving.

SPANISH RICE

2 cups white rice
4 cups vegetable broth or stock
2 tablespoons butter
1 large yellow onion, chopped small
6 cloves garlic
28-ounces diced tomatoes
1 ½ — 2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
Salt to taste

■ In a large skillet, combine the rice and vegetable broth over high heat and bring to a boil. Reduce the heat to a low simmer and cover with a lid. Simmer for 18-20 minutes until done.
■ Fluff the rice with a fork. Transfer to a separate dish and cover with a lid to keep warm.
■ Melt the butter in the hot skillet over medium high heat. Add the onions and saute until translucent and slightly browned, approximately 2 minutes.
■ Add the garlic, toss to saute and cook about 30 second longer. Add the tomatoes and the spices and stir. Bring to a boil over high heat. Cover with a lid and reduce to simmer on medium low for 10 minutes.
■ Add the cooked rice to the tomato mixture and stir well to combine. Turn off the heat and cover with a lid to keep warm.

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