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Vegetarian European Goulash

Ingredients (use vegan versions):

* 1 cup potatoes — sliced
* 1 cup onions — chopped
* 2 large garlic cloves — pressed
* 1 1/4 teaspoon paprika
* 2 tablespoons soy sauce
* 2 tablespoons water
* 1/2 teaspoon black pepper
* 1 cup peppers, fresh or frozen
* 2 cup tomatoes, fresh — chopped
* 3 1/2 teaspoon oregano
* 1 1/2 teaspoon basil
* 1/4 cup canola oil or veggie stock
* 1/2 cup mushrooms –sliced
* 3 cups noodles (whole wheat)

Directions:

In a large saucepan, combine all the
ingredients, except the noodles. Cook over medium
heat, covered for 30 to 40 minutes, then serve over
hot noodles.

The soy sauce adds color and flavor, and I had a flashback of eating meat
stew as a child when I first prepared this dish!

Serves: 2 dozen people

Preparation time: 1 hour

Mexican Stuffed Peppers

Ingredients (use vegan versions):

* 2 large green bell peppers, halved lengthwise and seeded
* 2 8 oz cans tomato sauce
* 1 cup white rice
* 1/2 cup chopped onion
* 1 cup grated cheddar-style soy cheese
* 1/2 teaspoon cumin
* black pepper
* 1/4 teaspoon garlic powder
* 1/4 teaspoon new mexico chili powder
* 1 tablespoon olive oil
* vegan red wine vinegar (optional)
* water

Directions:

Begin by placing bell peppers into a pot of water, just
enough to cover them. Boil peppers just until the skin
color begins to change to a paler green and they become
very slightly tender (about 2-3 minutes). Immediately
remove from heat and place peppers in cold water to halt
the cooking process.

Meanwhile, saute onions and rice in olive oil until rice
turns white and onions become transparent. Mix one
can of tomato sauce with one can of water and add the
cumin, pepper to taste, garlic powder, and chili powder.
Add mixture to the rice and onions, stir, cover, reduce
heat and simmer for approximately 15-20 minutes or
until rice is done.

Mix one can tomato sauce with about half a can of water
and add to the bottom of a shallow baking dish. (Mix in
some vegan red wine vinegar for added flavor if desired).

When rice is done, add half of the cheese and mix. Stuff
bell pepper halves with the rice mixture and place in the
baking dish. Bake at 350� for about 20 minutes or until
heated through. Top with remaining cheese and bake 5
minutes more, or until cheese melts.

Serve topped with the sauce mixture from the bottom of
the baking dish.

Recipe can easily be expanded. It can be served alone as
a complete meal for 2 people or, with other side dishes
accompanying, will serve 4.

Serves: 2

Black Bean and Veggie Quesadillas

Ingredients (use vegan versions):

* 2 8″ fat-free tortilla shells
* 1T + 1t tofu sour cream
* 1/4c black beans
* 1/4c mixed fresh of frozen veggies
* 1/4c shredded tofu cheddar cheese
* pepper, garlic powder, & onion powder to taste

Directions:

Preheat oven to 325F. Lay the 2 tortilla shells on a cookie
sheet,and layer one of the shells with all the ingredients,
and place the other shell over the top. Place the
quesadilla in the oven at 350F for 10 mins.

Can make
dinner for one or an appetizer for 4, it’s quick, easy, and
low fat.

Serves: 1 - 4

Preparation time: 10 min

Delicious Dal

Ingredients (use vegan versions):

* 1 cup yellow mung beans split and hulled (yellow lentils can substitute)
* 4 cups water
* 2 red chiles
* 1/4 teaspoon tumeric
* 1/2-1 teaspoon curry powder
* 1/2 teaspoon vegan mustard seeds
* 2 cloves garlic chopped fine
* 1 tablespoon olive oil
* 2 tablespoon lemon juice
* 1 teaspoon salt (or to taste)

Directions:

Rinse and sort the mung beans or lentils discarding
any that are discolored, as well as foreign items. Put them
into the water with the chiles, tumeric, and salt and bring to a
boil. Reduce heat and simmer, stirring often for 30 minutes.
Dal should be thick, but it may be necessary to add water
(1/2 cup at a time) during cooking. After the beans are
cooked (consistency will be like mashed potatoes), continue
simmering over very low heat while you heat the oil,
browning the mustard seeds, and garlic. Mustard seeds
act quite a bit like popcorn when heated, so be prepared for
them to leap out of the pan. Remove the chiles and add the
oil mixture to the beans. Turn off the heat. Add in the curry
powder and lemon juice and taste to adjust spices if needed.
Serve w/bread (whole wheat tortillas are a nice choice),
dosas, or rice and enjoy!

Serves: 4 - 6

Preparation time: 45 min

Easy Tofu (formerly Pork) Sate

Ingredients (use vegan versions):

* 1/4 cup mango chutney
* 1/4 cup vegetable oil
* 1/4 cup ketjap manis
* 1/2 teaspoon curry powder
* extra firm tofu, (formerly pork), cut in 2.5cm (1″) cubes-for four people
* 1/2 cup peanut butter (smooth or crunchy)
* 3 tablespoon lemon juice
* 1/4-1/2 teaspoon sambal oelek
* 2 cloves garlic, minced
* 1/3 cup rice syrup

Directions:

Mix chutney, 2 Tbsp oil, 2 Tbsp ketjap and curry powder.
Marinate tofu in this mixture for at least one hour.

Thread tofu onto skewers; place on a rack in a shallow
baking pan. Bake at 160C (325F) for 15 minutes.

Combine peanut butter, lemon juice, 2 Tbsp ketjap, 2 Tbsp
oil, sambal oelek, garlic and rice syrup in a medium
saucepan. Heat to boiling and brush on all sides of tofu.
Bake for 10 minutes more and serve on rice. Use remaining
peanut sauce as a dip.

Serves: 4

Preparation time: 1 1/2 hours including marinating time

Ali’s Vegetable Curry

Ingredients (use vegan versions):

* dollop of oil
* 2 cloves garlic
* 1 large onion/2 smaller ones
* 3 large tomatoes
* 1 cup precooked chickpeas/lentils
* 1 large carrot
* 1 medium potato
* any other vegetables you might feel like
* 1/4 teaspoon each salt, ground cloves, ground tumeric
* 1/2 teaspoon each cinnamon, ground chilli peppers
* 2 teaspoon cumin

Directions:

Chop up your vegetables into bite sized pieces, and crush
your garlic, or chop finely.

Heat oil in heavy based pan (with fitting lid!) and cook
onions and garlic until onion is clear.

Add all the spices, stir, gasp, choak, put exhaust fan on.

Add tomatoes & stir. They should liquify a lot, and stop
you gasping.

Add other vegetables, and chick peas, and stir.

Cover with a tight lid, and leave to cook for 15 mins or
until vegetables are cooked. Stir occassionally, and you
may need to add a little water, depending on how juicy your
tomatoes are.

A little soy yoghurt is a nice addition to this too, makes
it nice and smooth, but still with a bite.

This is a recipe I got from my good friend Ali. It is
(apparently) a traditional Pakistani curry. You can
substitute any vegetables above, except the tomatoes and the
onions, as long as you keep to about the same amount.

Serves: 4

Preparation time: 30 min

Pancit

Ingredients (use vegan versions):

* 1 crown brocolli
* 1 crown calliflower
* 3 carrots
* 1 onions(yellow or vidalia:the purple one)
* 1 bunch green onions
* soy sauce and Stir Fry sauce
* noodles or Oriental style Nissan ramen noodles

Directions:

Ok, this is really easy.

You can buy the vegetables in a package frozen…but when you stir fry
you will have to
place in fresh onion and green onion.

For the noodles you can find any noodles in the oriental section of a grocery
store or go ghetto and use Oriental style Nissan ramen noodles.

Stir fry veggies seperate while boiling noodles…adding
minimal stir fry and soy. Then stir fry noodles a little at
a time adding in veggies and add as much sauce from then on
as you want.

This is really good and will make enough depending on how
much noodles you use. I suggest about 5 pkgs of Ramen or 2
pkgs of the other.

Preparation time: 30 min

Vegetable Pullao

Ingredients (use vegan versions):

* 1 cup Rice
* 1 1/2 cup Water
* 1 cup Vegetables
* 1/2″ Cinnamon stick
* 2 Cloves
* 2 Cardamom
* 1 1/4 teaspoon Salt
* 1/8 teaspoon Turmeric powder
* 1 teaspoon Dhania powder
* 2 Chilies or 1/4 teaspoon powder
* 1/2 can or 1 lb. (16 oz) Tomatoes
* 1/2 cup Coconut
* 1 bunch Coriander leaves
* 4 cloves Garlic
* 1/2″ piece ginger (made into a paste)
* 2 tblsp Butter
* 1 Onion cut lengthwise

Directions:

Wash the rice and drain the water. Extract one cup of water from
tomatoes. Pour the butter into a vessel and heat. Add cinnamon,
cardamom and cloves. Add onions and chilies and fry until onions turn
golden brown. Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell. Now pour in the tomato water + 1 cup
water. Add coconut, coriander powder (Dhania powder), salt and let boil
Add rice + coriander leaves + vegetables. Reduce to low heat and let
the rice cook.

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

Directions:

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

Jangiri - Sweet

Ingredients (use vegan versions):

* 2 Cups Urad dhal (available from any store selling groceries from India)
* 1/2 teaspoon Orange/Yellow food colour
* 3 Cups Sugar
* 2 Cups Canola or Peanut Oil
* 6 Cardamom pods
* 2 ml Rose essence (From Sri Lanka/India)
* Jangiri/Imerthi/Jilebi(plain flour) - Sweet

Directions:

This is a mouth watering sweet from South India. The sweet that
I am addicted to and make it all the time at home. Throughout Northern
India you get variations of this Sweet made of plain wheat flour.
Though you get them in India(n) shops, home made is the best.

Procedure:

Soak Urad dhal in water overnight or minimum 3 hours. Wash it
thoroughly and blend it to a smooth thick batter of piping
consistency adding little water at a time. Best blended 2/3 cups
in 3 batches with food coloring.

For piping the batter, you can use a sturdy icing pipe with
round nozzle not more than 5mm dia. Make your own (like I did):
Take a thick cotton cloth 1 x 1 foot; punch a hole 3mm dia in the
centre of the cloth; button stitch it to strengthen the opening
either by machine or hand.

Make the syrup by boiling 3 cups of vegan sugar in 2 1/2 cups water in a
2 litre deep saucepan. Add split cardamom pods and rose essence.
Keep it on low fire on one burner. Leave a heavy ladle for dunking
fried jangiris in syrup.

Heat oil in a frying pan on an adjoining burner on a medium flame.
When the oil is hot make jangiris* one at a time directly over the
oil, one at a time. Make 3-4 pieces per batch. Fry 40-90 seconds
depending on whether you want your jangiris crispy or soggy. Remove
them from the frying pan with a skewer or a ladle and dunk them in the
syrup one at a time. The jangiris tend to float. Do not let them. With
the heavy syrup ladle hold it down. In 30 seconds, they will be well
soaked and ready for draining and laying out on serving tray. Help
yourself hot jangiri. It is well worth the effort!

* Piping jangiris is an art. It took me few attempts to master it. I
will try to explain it. Even if it is not of the perfect shape you will
still enjoy its perfect taste!

Half fill your piping bag. Or put 1/2 cup batter in your piping cotton
(stitched up as described earlier) and gather it from four corners and
hold it like a piping bag. Pipe over the hot oil, an inch above the
surface of the oil, (not a job for a faint-hearted cook) with a steady
hand, a quick 2 rings of spiralling circle closely adjoining each
other (as you pipe it will try to move away); continue piping
small cicles in one continuous thread over the ridge formed
by the spiral and finish when the small circles cover the
entire ridge; break off by stopping the piping. Move the jangiri
away and pipe 2-3 more. You can practice over your batter
itself before trying on the hot oil.

You will enjoy every bit of your effort!

Serves: 15

Preparation time: 2 hours

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