Free Vegetarian recipes

HAWAIIAN TEMPEH KEBOBS (VEGAN)
 

 Categories: Vegan
       Yield: 4 servings
 
       2 tb Tamari
     1/2 c  Lemon juice, fresh
       1 ts Garlic; pressed
     1/4 ts Allspice
      10 oz Tempeh; cut into 12 cubes
       1 c  Pineapple; cubed
       1 c  Zucchini; sliced
       1 c  Tomatoes, cherry
            Tangy Orange Sauce (see
            Rec)
 
   In a large bowl, combine the marinade ingredients, then add the
   tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hours.
   Skewer, then broil or grill for 10 minutes. Brush on the sauce and
   cook an additional 5 minutes.
  
   Yield: 2 to 4 servings
  
   Source: Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE
  

Six-Vegetable Curry

Recipe By     : Food And Wine April 1994
Serving Size  : 4    
Categories    : Indian

   Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
    1       Lg           All Purpose Potato — Peeled
                         -And Cut Into 3/4-Inch Cubes
    1       Lg           Sweet Potato — Peeled And Cut
                         -Into 3/4-Inch Cubes
    2       Md           Turnips — Peeled And Cut Into
                         -3/4-Inch Cubes
    2       Lg           Zucchini — Sliced Crosswise
                         -Into 1-Inch Thick Slices
      1/2   Lg           Eggplant — Cut Into 3/4-Inch
                         -Cubes, About 12 Ounces
   12       Ea           Stringbeans — Cut Into 2-Inch
                         -Lengths
    3       Tb           Safflower Or Canola Oil
    2       Lg           Onions — Finely Chopped
    1       T            Cumin Seeds
      1/2   C            Chickpea Flour — (Besan)
    1       T            Fenugreek — Ground
    6                    Fresh Green Chiles — Such As
                         -New Mexico, Finely Chopped
                         -(Seeded And De-ribbed If
                         -You Like It Less Hot)
    2       Tb           Fresh Ginger — Minced
    1       Tb           Coriander — Ground
    1       T            Tumeric — Ground
    1       T            Dark Brown Sugar
    1       T            Salt
    4       Md           Tomatoes — Peeled And
                         -Coarsely Chopped
    4                    Bay Leaves
    1       Tb           Tamarind Concentrate
                         -Dissolved In 3 Tb Hot Water
                         -OR
    1       Tb           Molasses — Dissolved In 3 Tb
                         -Lemon Juice
      1/4   C            Fresh Coriander — Chopped,
                         -(Cilantro)

   Place the potato, sweet potato, turnips, zucchini, eggplant and
string beans in a large bowl of ice water. Heat the oil in a large
enameled cast-iron casserole. Add the onions and cumin seeds and cook
over moderately low heat, stirring until the onions soften, 7 to 8
minutes. Stir in the chickpea flour and fenugreek and cook, stirring
until the chickpea flour becomes a paste and browns slightly, 2 to 3
minutes more. Pour in 2 cups of warm water and bring to a boil, over
moderately high heat. Cook, stirring, until the gravy begins to
thicken, about 1 minute. Add 2 more cups of water and bring to a boil.
Reduce the heat to low and cook until the gravy reduces and thickens
slightly, about 10 minutes. Stir in the chiles, ginger, ground
coriander, tumeric, brown sugar, and salt and cook for 5 minutes
longer, stirring gently. Drain the vegetables and add them to the
gravy. Stir in the tomatoes and bay leaves, cover and cook until the
vegetables are tender but not mushy, about 20 to 30 minutes.
(If making this dish ahead, under cook the vegetables slightly.
Refrigerate the dish for up to 2 days. When re-heating the mixture, add
1/2 cup of water and bring to a simmer over moderate heat before
proceeding.) Stir in the tamarind mixture and the fresh coriander and
cook, uncovered for 5 minutes. Discard the bay leaves and serve.
   NOTE:  Serve with cooling fresh pineapple for those that do not like
the heat.

VEGETABLE & HERB CURRY
 

Serving Size  : 1  
Categories    : Main dish                        
 
   Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
    1                    Box Quick Brown Rice
                         — (Vegetable and Herb)
    2       tb           Vegetable oil
      1/2   md           Onion — thinly sliced
    2                    Celery stalks — chopped
    1                    Green bell pepper — chopped
    1                    Fresh apple — chopped  OR…
      1/2   c            -Chopped dried apples
      1/4   c            Raisins
      1/4   c            Water
    2       ts           Curry powder

   Cook contents of box according to package directions.  While rice is
   cooking, saute vegetables until barely tender (3 to 5 minutes).  Stir in
   the apples, raisins and water.  Cover and steam for a few minutes until the
   raisins are softened.  When the rice is done, add it and the curry powder
   to the vegetables.  Stir gently until well mixed. Let sit a few minutes for
   the flavors to mingle.  Add salt or tamari soy sauce to taste.
  
   Source: Arrowhead Mills “Quick Brown Rice” tri-fold Copyright 1987
   Arrowhead Mills, Inc.  (Reprinted with permission) Electronic format
   courtesy of: Karen Mintzias
 

KOORMA VEGETABLE CURRY
 
 
Serving Size  : 6    
Categories    : Vegetables

   Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
    2       tb           Margarine
    1       ea           Hopped onion
    4       ea           Garlic cloves
   14       oz           Can plum tom w liquid, chop
    4       oz           Can mild chiles drained chop
    1       t            Grated ginger, salt, cumin
    1       t            Coriander, dry mustard
      1/2   ts           Turmeric, nutmeg, cinnamon
    2       ea           Potatoes, peeled and diced
    3       c            Bite sized cauliflower
    2       ea           Large carrots
    3       tb           Chopped fresh cilantro
    2       c            String beans, 1 in. pieces
    1       c            Plain low fat yogurt

   Heat margarine in wok. Add onion saute until
   translucent.  Add garlic continue until onion golden.
   Add tomatoes, chiles, ginger, salt and spices.  Bring
   to a simmer, then stir in potatoes, cauliflower, and
   carrots.  Cover and simmer over medium-low heat for 10
   min., stirring occasionally, then stir in the
   cilantro.  Simmer for another 20 min over low heat,
   until vegetables and tender but firm.  While cooking,
   there should be enough liquid to form a sauce; if
   needed add additional water, but not so much that
   becomes soupy.Steam string beans separately until
   bright green and crisp tender.  Stir into vegetable
   mixture.  Remove from heat and stir in yogurt. Serve
   at once.
 

CAULIFLOWER AND POTATO CURRY
 

 Categories: Vegan
       Yield: 4 servings
 
       4 c  Potatoes, peeled and
            -quartered
       1 sm Cauliflower, cut into
            -florets
            -a pinch
     3/4 ts Ground turmeric
     1/2 ts Chilli powder
   1 1/2 ts Ground cumin
     3/4 ts Salt
            -big pinch
       2    Tomatoes, chopped
   1 1/4 c  Water
     1/2 ts Garam masala
     1/2 c  Wheat berries (optional)
            -of asafetida
            -of sugar
 
   Add all ingredients to a crockpot and cook on low for
   approximately six hours.  If you’re adding wheat
   berries, cook them on high with an additional cup of
   water for an hour, then add remaining ingredients and
   cook on low. With the wheat berries, if things start
   drying out, add more water.
 

CABBAGE CARROT & ONION CURRY
 

Serving Size  : 4  
Categories    : Main Dish                        Indian
                 Vegetables                       Vegetarian

   Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
      1/2   sm           Cabbage
    3       md           Carrots
    2       lg           Onions
    1       tb           Ghee
      1/2   ts           Cumin
      1/4   ts           Turmeric
      1/4   ts           Mustard seeds
      1/4   ts           Chili powder
      1/4   ts           Coriander
      1/4   ts           Cinnamon powder
                         Salt, to taste

   Cut the cabbage into small pieces.
  
   In a separate container cut carrots into thin rounds.
  
   Peel onions and cut into small pieces.
  
   In a medium-sized pan saute the onion with butter or
   margarine.  When onions feel soft, add mustard seeds.
   30 seconds after that add cumin powder, coriander
   powder, and turmeric powder.  Mix the spices.
  
   Drop carrots in pan and saute.  Put the lid on for 5
   minutes.  Now add cabbage.  Mix all the vegetables
   together.  Add cinnamon powder, salt, and chili
   powder.  Put the lid on.  Wait for 5 minutes.
  
   Turn over mixture in pan.  Make sure the spices don’t
   stick to the bottom of the pan.  Put the lid back on
   and leave it another 8 minutes. If you want curry to
   be softer, keep the lid on longer after cooking.
  
   Serve hot or warm.
  
   Anadi Naik in “Vegetarian Journal Reports”  Posted by
   Karen Mintzias