Eggplant Subji

Ingredients (use vegan versions):

• 1 eggplant
• 1 green pepper
• 3-4 tomatoes; exact amount not critical
• favorite saute oil (canola, olive suggested)
• 2 teaspoon black vegan mustard seed; yellow if nothing else
• 1/2 teaspoon cumin (powder)
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon turmeric
• 1 teaspoon asafoetida or 1 clove minced
• salt to taste

Wash and cube vegetables. Seed and core the green pepper and remove core from tomatoes. Heat the oil (med-high) and add the mustard seeds. COVER the pot, heat til the seeds all pop. Don't use any more heat than you need to so you don't get sprayed with hot oil! Next stir in the cumin, turmeric and asafoetida (or garlic). Saute a min. or 2. Add the chopped green pepper, saute another 2 min. or so. Reduce heat to med; add the eggplant and stir often to prevent sticking. Lower heat if necessary. and cook until tender but not mushy. Add tomatoes, cayenne, and salt. Continue to cook til all the ingredients are well-mixed. You may cook this down to make it very thick, like a sauce. Shorter cooking time means more liquid. Serve over rice; or dip chapati into the thick version. A subji is vegetables cooked with spices. There are many variations and I thank my Indian friends for their assistance in teaching the wonderful methods, seasonings, etc.

Serves:

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Mexican Bean Stuffed Peppers

Ingredients (use vegan versions):

• 6 medium green bell peppers
• 1 large Vidilia or other sweet onion, chopped coarsely
• olive oil
• 1 heaping Tablespoon cumin
• 2 cloves garlic, crushed
• 1 can kernal corn
• 2 16 oz cans pinto beans
• 1 can Rotel tomatoes, or similar
• 1 12 oz can V-8 juice
• salt and pepper, to taste
• 3 cups cooked white rice
• salsa

Cut peppers open by slicing the tops off and seeding. Place upright in a 13 x 9-inch glass baking dish. Saute onion in olive oil until transparent. Add garlic and saute. Add cumin, salt and pepper, drained corn, beans and undrained Rotel tomatoes. Heat through over medium heat. Stuff peppers with bean mixture. Pour V-8 in bottom of dish and bake at 350 degrees F for 30 to 35 minutes, or until peppers are cooked. Serve on a bed of rice with salsa. :)

Serves: 6

Preparation time: approx. 1 hour

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Lentil tacos

Ingredients (use vegan versions):

• 1 1/2 cups dried lentils
• 3 1/2-5 cups water
• 1 bay leaf
• 1 stalk celery
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon dried whole thyme
• 1 1/2 cups tomato sauce
• 1 tablespoon taco seasoning mix
• 8 taco shells
• 1 1/2 cups shredded lettuce
• 1 medium onion, diced
• 1 large tomato, chopped

Sort and wash lentils. Combine with water and next 5 ingredients in pot. Bring to a boil, reduce heat, let simmer 1 1/2 hours. Stir occasionally and add more water, if needed. When done, remove and discard bay leaf and celery. Combine tomato sauce and taco seasoning in a small bowl; stir well.

Heat taco shells, spoon in lentil mixture, tomato sauce and other toppings into shells. Enjoy!!

Serves: 4

Preparation time: 2 hours

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Easy Mexican Beans and Rice

Ingredients (use vegan versions):

• 3 cups cooked rice (1 cup raw)
• 1-2 Tbl. olive oil
• 1 onion, chopped
• 1-2 cloves garlic, chopped
• 1 small zucchini or yellow squash, sliced
• 1 can black beans, drained
• 1 can mexican-style stewed tomatoes, chopped
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

While rice is cooking, chop vegetables and canned tomatoes. Saute onion and garlic in minimal amount of olive oil until soft. Add squash, and continue cooking until squash is done to your liking. Add remaining ingredients; mix well and heat through. Serve garnished with jalepeno slices, if you like.

Serves: 3

Preparation time: 25 min.

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Great Vegetable Enchiladas

Ingredients (use vegan versions):

• Two packages of corn tortillas (10 per package)
• 2-3 cans of your favorite enchilada sauce (usually 15 ounce cans)
• Sliced carrots, mushrooms, brocolli, zuchinni, onions, green peppers,
• One can of vegetable broth for sauting the vegetables.

I do not measure my amounts, but I do have a large iron skillet which is 12 inches across, and it will be about 3/4 full of various veggies. Slice up all your vegetables and have them ready to cook. Place about one cup of vegetable broth in the skillet and heat over medium to medium-high heat. Place the vegetables in the skillet and saute until cooked, usually 8-12 minutes. This does not matter that much, since the enchiladas will be baked in the oven. Add additional broth, if necessary, if veggies start to stick or dry out. Spray a 13 by 9 inch baking dish with cooking spray. Take one package of corn tortillas, open and microwave for 45-55 seconds. You may want to wrap them in a moist paper towel, if they are dry or not very flexible. Open one can of enchilada sauce and pour it onto a plate. IT GETS A LITTLE MESSY FOR A FEW MINUTES, BUT ITS FUN :-) Take a corn tortilla, place in the enchilda sauce, turn over, making sure that both sides have sauce on them. Hold the sauce covered tortilla in one hand and take a large spoonful of cooked veggies and place in in the middle of the tortilla, roll up and place seam side down in the baking dish. Continue this process until you have 1) used all the tortillas, 2) used all of the veggies, or 3) run out of space in the baking dish. Open the other can of enchilada sauce, if you begin to run out. Pour any remaining sauce over the enchiladas. I will usually open the other can and pour in over the enchiladas. You may wish to sprinkle soy cheese over then enchiladas, if you wish. Bake in the oven, at 350 (F) degrees, for 25 to 35 minutes, until bubbly. Enjoy!

Serves: 5 - 7

Preparation time: 30 Minutes

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Vegetable Lo Mein

Ingredients (use vegan versions):

• Teriyaki Sauce (optional)
• Soy sauce
• vegan wine vinegar
• 3 teaspoon ginger
• Black pepper
• Olive or peanut oil
• Lo mein noodles (almost any noodles of the white Chinese variety)
• 1 cup chopped carrots
• 1/3 cup chopped celery
• 2/3 cup chopped cabbage
• 2/3 cup sliced or whole snow peas
• 1/2 cup sliced onion

Sauce: The above ingredients include those needed to prepare the ginger salad dressing found in the dips and dressings section. A nice variation on this recipe is to use 2/3 parts soy sauce and 1/3 parts teryaki sauce. I also use a little more ginger, a little less vinegar, and a bit more celery. Olive oil makes a nice substitute for peanut oil also. Lo Mein: Some noodles are better for lo mein than others. Unfortunately, I get mine at a Chinese grocery and the packages have no English writing on them, so I can't recommend a particular brand. If you have a Chinese or oriental grocer, ask them when you go in. Boil the noodles approximately 5-6 minutes. These noodles generally need less time to boil than spaghetti noodles, so sample them frequently to ensure they are done. While the noodles are boiling, heat up the wok (I suppose a large non- stick frying pan would work as well), and place about 1-2 tsp oil in it. Saute the vegetables on a medium heat for about 5-6 minutes (here again, sample them often so they match your taste. I like mine slightly cooked, but still a bit crunchy). Add 2-3 pinches of black pepper and 1-2 tsp of the ginger salad dressing (don't add to much as the cooking intensifies the flavor). During this time, the noodles should be drained and well rinsed under cold water. If you don't have a helper, you may prepare the noodles well ahead of time. When the vegetables are in their desired state, slide them to the side and add another 1-2 tsp of oil to the wok. Dump the noodles in and toss frequently to mix with the oil. As the noodles are simmering, add another 2-3 tsp of soy sauce. I avoid using the dressing again here to keep the noodles from getting too oily. Toss the noodles often and scrape the bottom of the wok to prevent sticking. Mix the vegetables back in with the noodles and heat for 2-3 minutes on medium heat. A salad works well with this since veggies are difficult to buy in cup quantities. The ginger dressing may be used here also.

Serves: 2-3

Preparation time: 30 min

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Mangu

Ingredients (use vegan versions):

• 1 plantain (can be made with green ones or ripe ones) per person
• salt (to taste--recommended!)

To peal the ripe plantain is very simple: slice down side, and peal a la banana. To peal a green one, I suggest running under really hot water for a few minutes and then slicing down the middle and with the edge of your knife, lifting the skin off little by little. With practice anyone can become an expert green plantain pealer. Then cut the plantain(s) into about 3 inch pieces and boil on high for about 20 min. (with salt--about 2 tsp.) or until the plantain is soft. The ripe one will be softer than the green one, but they will change softness (obviously!).

After they are boiled, drain them and place them in a plate. Take a fork and smush them down. The green ones will be easy to do (if you cooked them sufficiently) and need nothing else. The green one, however, will need a little of the water it was boiled in to be able to be smushed to the best consistency. Both types should resemble the consistancy of mashed potatos. Serve with anything, or eat alone. (Great to eat ripe ones late at night, when it's cold, with hot cocoa!) ENJOY! kat

Preparation time: 15-20 min

Nutrition Information: I'm not sure, however, it can't be very bad for you because plantains are a vegetable/fruit.

Serves:

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Easiest Tofu Recipe from Japan

Ingredients (use vegan versions):

• 1 lb. tofu
• green onions
• ginger
• soy sauce

Cut the tofu into half, let it stand for a couple of minutes to let some water to run, chop green onions, mince the ginger. Put the tofu in a bowl, decorate with the green onion and the ginger. Put soy sauce on the top

Serves: 2

Preparation time: 5 min.

Nutrition Information: low in fat, lots of protein

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Vegetable Quesadillas

Ingredients (use vegan versions):

• 2 cups small broccoli florets
• 1 1/2 cups soy/rice milk (anything to substitute regular milk)
• 1/3 cup + 2 teaspoons all-pupose flour
• 1/2 cup thawed frozen whole-kernel corn
• 1/4 cup coarsely chopped red bell pepper
• 1/4 cup coarsely chopped green chilies
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/4 cup chopped fresh cilantro
• 4 flour tortillas (6" diameter)

1)Cook broccoli in a large pot of boiling water for 2 minutes; drain. Set aside; keep warm.

2)In a small saucepan, whisk soy/rice milk and flour; cook over medium heat, stirring frequently, 4-5 minutes. Stir in corn, bell peper, chilies, salt and red pepper; remove from heat. Stir in cilantro and broccoli.

3)Preheat oven to 425 F. Spray baking sheet with non-stick cooking spray.

4)Spoon one forth of the vegetable mixture over bottom half of the tortilla, leaving a 1/2 inch border; fold top half over vegetable mixture and press to seal. Repeat procedure with remaining vegetable mixture and tortillas, making four quesadillas.

5)Arrange quesadillas on prepared baking sheet; bake 8 minutes, or until hot and bubbly. Serve immediately.

Nutrition Information:(per serving)-184 calories, 9g protein, 2g fat, 33g carbohydrate, 426mg Sodium, 2 mg cholesteral, 4g dietary fiber.

Serves: 4

Preparation time: 20 min (roughly)

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Fruity veggie curry

Ingredients (use vegan versions):

• 1tsp paprika
• 2tsp cumin
• 1tsp coriander
• 2tsp turmeric
• 1tsp fresh chopped coriander
• soya chunks 200g
• Small tin pineapple chunks, in own juice
• 1 onion sliced, vegetable oil for frying
• 1 small tin potatoes cut into even sized pieces
• 1/4 pint soya milk (sweetened)
• 11/2 to 2 tablespoon mango chutney

Mix together the pineapple juice and all the ground spices. Pour over the soya chunks and cover and leave to marinate (2 hours min, but preferably overnight)

Fry the onion in oil until softened. Add the potatoes, soya chunks, pineapple and marinade. Simmer for 15 minutes. Now add the milk. (if it is too runny, thicken with corn flour). Stir in the mango chutney (& add more to taste) Cover and heat gently for a further 10 minutes.sprinkle with fresh coriander. Serve on a bed of pilau rice with poppodoms.

Serves: 4

Preparation time: 25 mins

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