Vegetarian dishes of all sorts...

[lisa]

It's not easy being green...

[Guest]

Caribbean Plantain Hash
From Cooking Light

Use semiripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. Serve leftovers with poached eggs for breakfast.

1 tablespoon vegetable oil
1 tablespoon butter
1 1/2 cups coarsely chopped onion
1 cup chopped green bell pepper
2 large yellow plantains, chopped (about 3 cups)
1/2 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon habanero hot pepper sauce
2 tablespoons chopped fresh cilantro

Add the oil and butter to large nonstick skillet over medium-high heat. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.

Yield: 4 servings (serving size: about 1 1/2 cups)

Ann Taylor Pittman
Cooking Light, NOVEMBER 2003

[poor pixiexto]

[pixiexto]

I am a dork.

A happy dork, but still a dork

(yes, I am aware I now owe 2 recipes)

[lisa]

ROFL Kathy. What in the world did you do?

Here's my recipe.

Veggie Chili (vegan)

1 T coriander seeds
1 T cumin seeds
3 medium bell peppers (red, orange and yellow works best) chopped
2 medium bulbs fennel (anise) trimmed and chopped
1 tsp dried oregano
2 T chili powder
3 medium tomatoes, peeled and chipped or 16 oz can of diced tomatoes
1 1/2 cups cut green beans
1 3/4 cups cooked or canned kidney beans (rinse well)
1 3/4 cups cooked or canned black beans (rinse well)
1 3/4 cups cooked or canned white beans (rinse well)
water or tomato juice as needed
1/2 cup chopped fresh cilantro or parsley
salt and pepper to taste
1/2 tsp[ crushed red pepper flakes
1 T olive oil

Heat oil in large pot, add red pepper, coriander and cumin, cook until seasons darken, stir often

Add peppers, fennel, oregano and chili powder, stir often, cook about 5 min. until veggies soften.

Add tomatoes and beans and bring to a boil. Reduce to low and simmer for 30 min. Add water or tomato juice as needed if too much liquid evaporates.

Stir in cilantro or parsley and season with s&p

Garnish with cheese or yogurt (unvegan it!)

Per serving: 286 cal, 14g protein, 3g fat, 50g carb, 0 cholesterol, 380mg sodium, 11 g fiber

[reborin]

[pixiexto]

Kathmandu Wrap (adapted from "Fresh" - Juice for Life Cookbook)

ww tortillas
1 batch Curried Garbanzo filling (recipe below)
alfalfa sprouts
tomaotes, sliced
cucumber, sliced
1 batch Tahini sauce (recipe below)

CURRIED GARBANZO FILLING

2 T olive oil
5 cloves Garlic, crushed
1 large onion, finely diced
1medium carrot, finely diced
1 green pepper (I used yellow), finely diced
2 medium hot banana chilies, minced
2 T ground cumin ( I roasted & ground whole cumin seeds)
1 T oregano
1 T sea salt
1T turmeric
4 C cooked or canned chick peas
1/2 C tomato paste

Heat oil in a large pan. Add garlic and vegetables. Cook over medium to low heat until soft.
Toast ground cumin in a dry pan. Add spices and cook 5 minutes.
Mash chickpeas in a food processor and add to pan along with the tomato paste. Stir to heat through.


TAHINI SAUCE

2 cloves garlic, minced
1/2 C chopped parsley
1/2 tsp sea salt
2 T lemon jc
2/3 C water
1/2 C tahini

Whiz together garlic, parsley, salt and lemon jc in food processor. Add water and tahini. Run until smooth!

That's it!!! Easy as pie & delicious

[reborin]

[pixiexto]

[catnip]

[pixiexto]

Mac & Cheeze (for Jess )

SAUCE:
2 c. water
2/3 c. nutritional yeast flakes
2/3 c. extra-firm SILKEN tofu or medium-firm tofu
1/3 c. unbleached flour
1/4 c. cornstarch
2 T. light miso
2 tsp. lemon juice
1 vegetarian "chicken-style" bouillon cube (or enough for 1 c. liquid), crumbled
1/2-3/4 tsp. salt
1/2 tsp. EACH garlic granules, Hungarian paprika, dry mustard, and Tabasco sauce (or 1 tsp. vegetarian worcestershire sauce)
1/4 tsp. white pepper
2 more c. water
a few scrapings of freshly-ground nutmeg
OPTIONAL: For extra richness you can add 1-2 T. good-tasting dairy-free margarine (Earth Balance).
1 c. fresh breadcrumbs
paprika


Cook pasta until al dente. Drain and set aside.

Preheat oven to 350 degrees F.

Combine all of the sauce ingredients EXCEPT the last 2 c. water, nutmeg, and optional margarine until VERY smooth. Pour into a large pot or large microwave-proof bowl and whisk in the remaining 2 c. water.

Place the pot over medium heat and stir until the mixture thickens. Turn heat down and cook for several minutes, stirring frequently.

MICROWAVE OPTION: Microwave 4 minutes. Whisk. Microwave 4 minutes more. Whisk. Microwave 3 minutes more.

Whisk in the nutmeg and optional margarine.

Add drained cooked pasta and mix well. Spread the mixture in an oiled casserole and top with breadcrumbs and paprika. You can also sprinkle on some Soymage Parmesan substitute. Bake for about 20 minutes, or until bubbly.

VARIATIONS: You could also add sauteed onions and garlic; mushrooms; steamed vegetables; chopped vegetarian "ham" or "Canadian bacon"; or 1/2 c. diced tomatoes (and 1 tsp. sugar).

WHEAT-AND-CORN-FREE: use rice macaroni, a little undercooked. Omit white flour and cornstarch and use about 9 T. white rice or sweet rice flour instead of both. Proceed as directed.

[rrastani]

Kale Salad

one big bunch kale torn into pieces
1/2 to 1 tsp Celtic salt (or coarse sea salt)
1/2 to 1 T Udo or olive oil
1 avocado. cut into pieces
1 lemon, juiced
1/2 to 1 tsp cayenne
1 cup grape tomatoes or one whole tomato cut up in to chunks

Place kale in large bowl.
Sprinkle with salt.
Add the remaining ingredients and mash it up with your hands.
Yes, that's right....mix it up with your hands, smashing the avocados in the process.
Let set on the counter for about 10 minutes.
It will look "wilted" but that's how you want it to be.

NOTE: Don't use regular table salt for this salad. It won't turn out right.

[reborin]