Any good vegetarian recipes which can be made quickly in your part of the world?
May 20, 2010 by Vegan
Filed under Vegetarian Recipes
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These are both good and easy to make.
(The noodles are done faster.)
SINGAPORE NOODLES WITH PEPPERS
¼ cup oyster sauce
1 tbsp oil
1 tbsp curry powder
1 red, yellow and green peppers
1 tbsp corn starch
2 large minced garlic cloves
1 tbsp cold water
1 ½ c chicken stock
¾ whole wheat spaghetti
dash hot pepper sauce
Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir in oyster sauce and curry. Blend cornstarch with water, add to skillet.
Bring to boil stirring for 1-2 min or until thickened. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix with pepper mixture.
Makes 6 servings.
SPAGHETTI SQUASH
1-2 lb. spaghetti squash
1 tbsp margarine
¾ c onion
2 tsp crushed garlic
1 ½ c mushrooms
¾ c diced green pepper
250 mL tomato sauce
1 tsp each oregano and basil
1/3 c Parmesan cheese (you can get vegan substitutes)
Pierce squash. Cook squash 8-10min or until soft OR bake 350F cut lengthwise, put face down in water 40-50 min.
Discard seeds. With fork scrape out spaghetti like strands.
In frying pan melt margarine. Sauté onions, garlic and green pepper for about 5 min. Add squash cook for 2 min. Add tomato sauce, oregano and basil, combine well.
Place in baking dish and sprinkle with Parmesan. Broil for 2 min or until browned.
Al’s Vegetarian Menudo
3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced
1 bunch green onion cut up in 1/4″ pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt
Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.
I’m not a vegetarian but just love plain pasta with olive oil and sprinkled with savoury flaked yeast.
spicy zucchini
In a frying pan heat 1 tbsp of oil, then add 1tbsp of Fennel seed and 1 tbsp of coriander seeds –heat until sizzles 30 sec, then in single layer add 2 zucchini cut into rounds cook for 6-8 min until lightly brown
SOOO yummy
Bean and mint salad
2 cups of both green beans AND peas
8 scallions trimmed and sliced
1 large bunch of mint
3tbsp olive oil
grated zest and juice of one lemon
salt and pepper
Crumble feta (optional)
Boil water then add beans and peas cook 3 min, remove and cool under cold water,
Put scallion and mint in a bowl and peas and beans then sprinkle with olive oil, lemon zest, and juice , salt , pepper, add feta toss well.
Braised fennel
2 fennel bulbs trimmed and cut in half
2tbsp Olive oil
1/3 cup for Parmesan cheese
boil fennel in water for 6-8 min then in shallow baking pan place fennel, sprinkle Olive oil and cheese cook at 375 for 8 min or until cheese in melted ( the longer you boil the fennel the mellower the taste)
Spicy butternut squash
1 butter nut squash halved and seeded
in a bowl add 2 tbsp of fennel seed 1 tbsp of coriander seeds, 1 clove of minced garlic and 2 tbsp of Olive oil add squash ensure well coated bake in oven for 15-20 min at 400 until tender when peicered with a fork
My fav. cook book is EASY VEGETARIAN everything is soooo yummy. Email me if you want so more recipes