Vegetables

Lemon Rice with Peas and Cashews

Makes 4 servings

From "May All Be Fed," by John Robbins

This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.

2 cups water

1 cup long-grain brown rice

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. black mustard seeds

6 green onions, finely chopped

2 cups fresh or frozen peas

1 cup raw cashews

3 tbsp. tamari

3 tbsp. freshly squeezed lemon juice

1/3 cup chopped fresh parsley

Lentils in Marinara

servings: 8

Adapted from NY Times Magazine, March 17 2002

1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine

2 each bay leaves

1/4 cup olive oil

2 cloves garlic, diced

1 each jalapeno, seeded and diced

2 tbsp. dry oregano

1 16-oz can tomatoes

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup flat parsley, chopped

Spicy Chickpeas with Ginger and Thyme

Serves 4

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

2 cloves of garlic, finely chopped

1 onion, chopped

2-1/2 cups cooked chickpeas

6 tomatoes, peeled and chopped

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried thyme

Pinch of chile pepper

1 teaspoon fresh, grated ginger

1/3 cup water or vegetable stock

Sea salt (~1/2 tsp.) and pepper

1. Heat the oil gently in a large saucepan or wok.

2. Add the cumin, coriander, garlic and onion.

Tagine of Moroccan Vegetables with Couscous

Makes 4 to 6 servings

From "May All Be Fed: Diet For a New World" by John Robbins. "When you want to impress your guests, try this impressive, colorful 'tagine,' or Moroccan stew, an exotically spiced vegetable stew spooned over a platter of steaming whole wheat couscous. The list of ingredients may seem long, but the cooking procedure is easy."

2 tbsp. olive oil

2 medium onions, sliced

1 red bell pepper, seeded and cut into 3/4-inch-wide strips

2 garlic cloves, peeled

1 tsp. turmeric

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. salt

Tofu and Broccoli in Creamy Peanut Sauce

servings: 4-6

from Breitenbush Cookbook

Sauce:

1/2 cup peanut butter

1/2 cup hot water

1/4 cup rice vinegar

2 tbsp. tamari

2 tbsp. molasses

1 pinch cayenne

1 pinch crushed red pepper

Saute:

1 1/2 tbsp. canola oil

1 tbsp. sesame oil

1 lb. broccoli

1 lb. tofu, cubed

1 cup onion, sliced

5 garlic cloves, minced

2 tbsp. ginger, grated

1 cup peanuts, chopped

1 tsp. black pepper

2 tbsp. tamari

1/2 cup scallions, chopped

Tofu Burritos

From Moosewood Restaurant Cooks at Home, one of my most favorite cookbooks.

3 tbsp. vegetable oil

3 garlic cloves, minced or pressed

1 fresh chile, minced, or 1/4-1/2 tsp. cayenne

2 medium onions, finely chopped (2 cups)

1 red or green bell pepper, diced

2 tsp. paprika

1 tbsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

1/2 cup fresh or frozen cut corn

2 cakes firm tofu (about 1 1/2 pounds), crumbled or mashed

1/4 cup tomato paste

2 tbsp. soy sauce

salt and pepper to taste

6 10-inch tortillas OR 10-12 8-inch tortillas

Whole Wheat Pasta with Tofu and Kale

This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.

1/2-3/4 lb. whole wheat pasta

2 tbsp. canola, safflower, or olive oil

1 lb. firm or extra firm tofu (not silken), drained well

Salt, pepper, hot pepper, and garlic powder to taste

1 bunch kale, center stalks removed and leaves torn into bite-size pieces

1 jar of your favorite tomato sauce

Parmesan cheese, optional

Bring a large pot of water to boil; cook pasta according to package directions.

Roasted Eggplant Spread

From Barefoot Contessa, I think.

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tbsp good olive oil
1 1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 tbsp tomato paste

Preheat the oven to 400f degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Scrape the mixture out and spread onto a baking sheet. Roast for 40 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Syndicate content