Ingredients: 1 head bok choy (about 11⁄2 pounds) 4 tablespoons vegetable oil 1 block firm tofu (about 1 pound), cut into 1⁄4-inch slices and patted dry 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced 8 ounces daikon radish, cut … Continue reading Stir Fry with Daikons and Bok Choy
Vegetable Potstickers
from Recipes for Social Change, 2011-2012 Ingredients: 1 package firm tofu 1/2 c. grated carrots 1/2 c. shredded cabbage 1/2 c. finely chopped red pepper 2 TB finely chopped scallions 2 tsp minced fresh ginger 2 TB finely chopped parsley or cilantro leaves 2 minced cloves garlic 1 TB soy sauce 1 TB hoisin sauce … Continue reading Vegetable Potstickers
Edamame Fried Rice
From Asparagus to Zucchini, 3rded. Ingredients 1 TB sesame oil, divided 1 TB each minced ginger and garlic 2 c. shelled edamame 2 TB bottled plum sauce 3 TB soy sauce 1 c. raw white or brown rice, cooked and cooled 3 TB tamari-roasted whole almonds 3 chopped green onions or small yellow onion Directions … Continue reading Edamame Fried Rice
Collard Rolls in Spiced Tomato Sauce
From http://www.carolinagrown.com Ingredients: 8-12 collard leaves (could use cabbage instead of collards) 1 tablespoon olive oil 1 cup diced onion 4 cloves garlic minced salt and pepper to taste 1/2 tsp. turmeric 1/2 tsp. hot curry powder about 1/4 tsp. saffron 14-16 oz fresh tomatoes, chopped in large chunks (about 10 tomatoes) 3/4 cup … Continue reading Collard Rolls in Spiced Tomato Sauce
Fresh Green Bean Casserole
from Delish.com Ingredients: 1 pound green beans, trimmed 1/2 TB olive oil 3 cloves garlic, finely chopped 1 cup fresh bread crumbs, made from 5 slices country bread 1 tablespoon butter, melted salt and ground black pepper to taste Directions: Heat oven to 400 degrees F. Fill a large bowl halfway with ice water, and set aside. Bring a large … Continue reading Fresh Green Bean Casserole
Nutty Endive Pizza with Two Cheeses
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 1 small red onion, chopped 2 cloves garlic, minced 1 TB olive oil 4 c. torn curly endive or spinach ¼ tsp. Crushed red pepper 16 oz. Prebaked Italian bread shell 1 c. shredded Swiss cheese (4 oz.) ¼ c. pine nuts or coarsely chopped walnuts, … Continue reading Nutty Endive Pizza with Two Cheeses
Fusilli with Uncooked Tomato and Basil Sauce
From New Vegetarian Cooking, by Rose Elliot Ingredients: 9 oz. Fusilli pasta 2 c. chopped tomatoes 2 garlic cloves, crushed or minced 2 good sprigs of fresh basil, leaves torn 1 TB olive oil salt and pepper to taste 1 ripe avocado, peeled, pitted, and cut into chunks Bring a large saucepan of water to … Continue reading Fusilli with Uncooked Tomato and Basil Sauce
Ensalada de Marcelo
From Asparagus to Zucchini, 3rded. 2 c. cooked rice, at room temperature 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed ¼ c. raisins ¼ c. chopped olives ½ c. cubed provolone or other cheese 3 or 4 hard-boiled eggs, chopped ½ lb. Summer sausage, diced (optional) olive oil salt and … Continue reading Ensalada de Marcelo
Beet, Goat Cheese, and Pine Nut Salad
from Easy Vegetarian Ingredients: 1 1/2 lb. small, unpeeled beets, trimmed 12 slices white sliced bread 1 lb. mixed greens 8 oz. crumbly goat cheese 4 oz. pine nuts, 1 cup, toasted in a dry skillet small bunch basil 2 garlic cloves, chopped 1/2 c. olive oil freshly squeezed juice of 2 lemons salt and … Continue reading Beet, Goat Cheese, and Pine Nut Salad
Noodle Mountain
from Easy Vegetarian Ingredients: 6 oz. thin dried egg noodles 1/4 c. peanut or safflower oil 2 garlic cloves, chopped 2 inches fresh ginger, peeled and chopped 2 onions, thinly sliced 2 chiles, finely chopped 1/2 cabbage, finely shredded 4 oz. bean sprouts OR finely chopped celery, about 2 cups 1/4 c. soy sauce freshly … Continue reading Noodle Mountain
