Tasty Veggy Recipes

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.

Ingredients:

• 3 1/2 tablespoons red or barley misu
• 3 honey teaspoons 
• 7 ounce deep-fried tofu, cut into 1/2- inch strips
• 1 1/2 teaspoons minced garlic
• 1 large onion, thinly sliced
• 1/2 cup stock or water
• 2 teaspoons sake or white wine
• 2 tablespoon oil
• 5 green peppers, cut lengthwise into sixths

Method:

Combine the first five ingredients in a saucepan and bring to a boil. Cover and simmer for 5 minutes, then remove from heat. Heat a skillet and coat with the oil. Add garlic and sauté for 30 seconds.

Increase heat to high, add green peppers and onion, and sauté for 3 minutes more. Add deep-fried tofu and any remaining cooking broth, then cook, stirring constantly, for 1 minute.

Ingredients:
1/2 kg pumpkin
30 grams coarsely ground mustard powder (4 tsps)
1 teaspoonful Turmeric
2 teaspoons coarsely ground fenugreek seeds
2 teaspoons Red chili pepper
1 cup Mustard Oil
1/2 cup Salt

Method:

• Cut the pumpkin with skin into long slices.
• Put in hot water for 10 minutes.
• Put in a strainer to drain the water and cool.
• Mix all the ingredients with oil and rub on the pumpkin pieces.
• Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.
• Serve after 4 days.