Tasty Veggy Recipes

Ingredients:
300 gr Potatoes
1 stalk Scallion
30 gr Peanut oil
2 teaspoon Salt

Method:

• Wash the potatoes clean, put them into a steamer, place a steamer on a pot with water, and put the pot on high heat or full flame
• When the potatoes are softened remove the skin and mash them
• Mix the salt into the mashed potato
• Chop the scallion finely
• Pour the peanut oil into the wok, and put the wok on high heat
• When the oil is hot, add in the chopped scallion, and swing the wok a little bit holding the handle so that all of the scallion is flooded by the peanut oil
• Add in the mashed potatoes

add more salt and pepper to taste

As posted on Shine there is no excuse for not eating fruits and veggies

http://shine.yahoo.com/healthy-living/no-excuses-appeal-fruits-veggies-141200260.html;_ylt=A2KJ3CcWDw1RKxsAJ.MhmolQ

Enjoy

Ingredients:
1 lb firm tofu
fresh garlic and onion
1 lb pasta, penne or rotini
4 medium carrots
2 stalks broccoli
1 cup fresh green beans, pepper, or celery
2 – 4 Tbsp olive oil
tomato sauce or pesto
Fresh or dried basil and oregano
add to the marinade as you wish :Fresh ground pepper, dried ginger, cumin, cayenne or black pepper

Method:

• Put a large pot of salted water on to boil
• Slice the tofu in 1/2 X 1″ pieces
• Let tofu sit for a few minutes
• Heat the oil on medium/high in a heavy non stick or well cured cast iron pan
• Optional: add 1 Tbsp minced garlic or half an onion, chopped, to the oil
• Add the tofu, fry 5 minutes each side, turning with a spatula (that’s the fun part)
• Prep the veggies and place in a steamer basket over boiling water
• Cover & steam for 5 – 10 minutes, until just tender
• Add the pasta to the boiling water, bring back to boil, stirring, reduce heat, cover and simmer 7 minutes, or until al dente
• Drain the pasta, add a little olive oil, sauce or pesto if you want, and/or fresh or dried herbs like basil, oregano, marjoram, thyme
• Add the veggies & tofu, and mix gently
• Serve hot sprinkled with Parmesan or mozzarella cheese, or fresh basil

Ingredients:
6 med. green peppers
2 cups cooked rice
1  egg, slightly beaten
1 cup chopped onion
1  can tomatoes
1 tbsp. vegetable oil
1 cup  bread crumbs or wheat germ
1 1/4 cup  grated Cheddar cheese
Method:

Cut off tops of peppers and remove and discard seeds.
Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese.
Stuff peppers and place in a round microwave casserole. Put extra filling around peppers.
Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve.