Subji (an Indian favourite)*
2 cups carrots, sliced into half-moons
2 cups broccoli, stems and florets
2 cups potatoes
1 tbsp. canola oil
2 cups chopped onions
2 cloves minced garlic
1 tsp. coriander powder
1 tsp. cardamom powder
1 tsp. garam masala (optional)
1 tsp. curry powder
1/2 tsp. sea salt
1/8 tsp. pepper
Steam carrots and potatoes until tender-crisp (8-10 minutes).
Peel and slice the broccoli stems and steam with broccoli florets
for 2-3 minutes until tender-crisp.
Sauté the onions, garlic and spices in oil on medium heat for
5-8 minutes or until the onions are transparent. Add carrots,
potatoes and broccoli and sauté until mixed through and heated
through. *From Eco-Cuisine by Ron Pickarski. Published by Ten
Speed Press.
Thai Vegetable Curry*
1 cup chopped onions
1 tbsp. canola or vegetable oil
2 cups diced eggplant
2 cups potatoes
3 tbsp. Thai curry paste
1 1/2 cups unsweetened pineapple juice
1/2 cup water
1/2 tsp. salt
2 cups broccoli florets
1 cup finely chopped bok choy
1 cup chopped bell peppers
1 tomato diced (optional)
3 tbsp. fresh lemon or lime juice
2 tbsp. fresh cilantro or basil (optional)
In a covered soup pot, sauté the onions in the oil for about
5 minutes. Stir in the eggplant, potatoes, and curry paste. Add
the pineapple juice, water, and salt.
Bring to a boil, and then reduce the heat and simmer for 5
minutes. Add the broccoli, bok choy and cook for another 5
minutes. Stir in the peppers, tomato, lime or lemon juice, and
cilantro or basil.
Simmer until the vegetables are tender, about 10 minutes.
Serve on rice with a few fresh herb sprigs, and if desired some
chopped peanuts.
*From Moosewood Low-Fat Favourites. Clarkson Potter Publishers.
Cashew Cheese Lasagna*
This tasty vegan lasagna was well liked when I made it last
week for a Windsong Community meal. Fill and top with cheese
rather than tofu if you are a dairy lover.6 lasagna noodles (oven
ready)
2 pkg. of extra-firm silken tofu
2 tbsp. veg. stock or olive oil
2 cups chopped broccoli
1 cup diced celery
1/2 cup diced green pepper
1 onion diced
1 tsp. dried basil and oregano
1/2 tsp. salt and pepper
1 1/2 cups tomato sauce
1 large tomato sliced
Cashew Cheese:
1 1/2 cups cashew pieces
1 1/2 cups water
1/3 cup nutritional yeast
1/3 cup lemon juice
4 tsp. tamari or soy sauce
2 tsp. onion powder
1 tsp. celery seed
1/2 tsp. garlic powder
Cashew Cheese: Blend all ingredients together in a blender
until smooth.
Mash tofu in a large bowl. Sauté broccoli, celery, green
peppers and onions for 5 minutes. Add to tofu and add basil,
oregano, salt and pepper. Stir to combine.
Spread 1/3 cup of sauce in a lightly oiled baking dish. Lay 3
noodles over the sauce. Spoon half of tofu mix over noodles
followed by remaining tomato sauce, noodles and tofu mixture.
Pour Cashew Cheese as a final layer.
Bake at 350 degrees for 30 to 40 minutes.
*Adapted from Cooking Vegetarian. Published by Macmillan Canada.
Curried Vegetable
Casserole*
1 cup of brown or white basmati rice
2 cups of water
1/16 tsp. salt
1 1/2 cups of half moon-cut carrots
1 cup water
1 cup coconut milk
1 tablespoon sesame oil
1 cup diced leeks
1 cup broccoli florets
3/4 cup diced peppers
1 tablespoon curry powder
3/4 tsp. sea salt
1/4 tsp. cumin powder
1/4 tsp. black pepper
1/8 tsp. nutmeg
1 cup cooked garbanzo beans
1 cup whole grain bread crumbs
Preheat oven to 325 degrees F. Cook the rice in the water and
salt until all the water is absorbed. In another saucepan,
combine the carrots, 1 cup of water and a pinch of salt. Bring to
a simmer over medium heat, cooking carrots until soft.
Drain and transfer to a blender, then add the coconut milk and
blend until smooth. Sauté leeks, broccoli, pepper, celery, curry,
salt, cumin, pepper and nutmeg in oil over medium heat for 5
minutes.
Combine the sautéed vegetables and beans with cooked rice, then
pour the mixture into a 2-quart casserole. Cover with bread
crumbs and bake in the oven for 20 to 30 minutes.
Vegetable Curry*
1/4 cup oil
4 tsp. black mustard seeds
2 large onions, chopped
4 tsp. cumin seed
4 tsp. turmeric
2 tsp. coriander
2 tsp. salt
1/2 tsp. cayenne
10 cups cooked vegetables (your choice, cauliflower and broccoli
are good!)
1 cup yogurt
Sauté mustard seeds in oil in large skillet over medium-high
heat until seeds pop.
Lower heat. Add and continue to cook until onions are wilted.
Stir in vegetables and yogurt and simmer until vegetables are
warmed throughout.
*From Simply Vegetarian. Dawn Publications.
Insanely Easy Vegetarian Chili
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can chopped tomatoes, with juice
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons crushed basil leaves
Heat oil in a large saucepan and add onions, carrots
and garlic; saute until tender. Stir in green pepper, red
pepper, celery and chili powder. Cook, stirring often,
until vegetables are tender, about 6 minutes.
To the vegetables add mushrooms; cook 4 minutes.
Stir in tomatoes, kidney beans, corn, cumin, oregano
and basil. Bring to a boil and reduce heat to medium.
Cover and simmer for 20 minutes, stirring
occasionally.
Coconut Curry Tofu
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy salt to taste
Chop white parts of green onions into 2 inch pieces,
and set aside. Finely chop remaining greens, and set
aside.
In a large, heavy skillet over medium heat, mix
coconut milk, 3 tablespoons soy sauce, brown sugar,
curry powder, ginger, and chile paste. Bring to a boil.
Mix tofu, tomatoes, yellow pepper, mushrooms, and
chopped green onion greens into the skillet. Cover, and
cook 5 minutes, stirring occasionally. Mix in basil and
bok choy. Season with remaining soy sauce and salt,
and continue cooking 5 minutes, or until vegetables
are tender but firm. Garnish with remaining green
onion pieces.
Source: allrecipes.com
Pineapple Curry
3 tablespoons almonds
1 bell-pepper, in big chunks
2 whole steamed carrots
2 whole cayene pepper
2 tablespoons cinnamon
6 whole cloves
4 tablespoons curry powder
3 garlic cloves, minced
1 teaspoon minced ginger
3 cups, halved mushrooms
1 teaspoon grated nutmeg
1 teaspoon oil
2 large onions in big chunks
3 tablespoons crushed peanuts
1/2 cup crushed pinapple
3 whole, boiled potatoes
3 teaspoons salt
2 teaspoons sugar
4 large, ripe, diced tomatoes
1 cup vegetable stock
1/2 cup flour
2 cups yogurt
Bring vegetable stock to a boil in a wok. Add onions,
tomatoes, garlic, ginger, mushrooms, bell-pepper to
stock and cook until slightly soft (about 2 minutes).
Add curry powder, cayene, boiled
potatoes, boiled carrots and mix and cook slightly
(about 3 minutes).
Add yougurt and mix (cook 1 minute) Add cinnamon,
nutmeg, clove, sugar, salt, oil and mix (cook 1 minute)
Add peanuts, almonds and pineapple and mix (cook 1
minute) Mix slowly, being careful not to
breakup big pieces of vegetables.
Add white flour as needed tothicken the sauce. Taste
and adjust flavors as needed with above ingredients.
Cook at low heat for at least 10 minutes. bugus@ladybugorganics.com
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