Tasty Veggy Recipes

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 cup chopped Mixed Boiled Vegetables (French Beans, carrots, cauliflower, Green peas)
2 chopped Onions
4 tblsp chopped Capsicum/Pepper
1 chopped Tomatoes
?½ – 1 tsp Chili Powder
A pinch Garam Masala
2 tblsp chopped Coriander
4 tblsp grated Paneer
1-1/2 cup tomato gravy
4 teaspoons oil
Salt to taste

Method:
Heat the oil and fry the onions for 2½ minute.
Add the capsicum and tomatoes and fry again for 2 minutes.
Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
Spread the tomato gravy on top and sprinkle a little grated paneer over it.
Bake in a hot oven at 200c for 10 minutes.

Ingredients:
2 large butternut squash, peeled and seeded (about 4 to 6 lbs)
1 large onion, chopped
3 garlic cloves, smashed with the flat of a big knife
Oil for sauteeing
2 large fleshy red peppers
3 quarts/liters broth, any kind
1 tbsp. hot sauce or to taste
Salt, to taste
Pepper, to taste

Method:
Roast red peppers, either under a broiler, on a grill, or over a gas flame. Put into a paper bag or in a covered bowl until cool enough to handle.
Soften onion and garlic in a small amount of oil until transparent (do not brown).
Cut squash into about 1″ cubes. Put into a large pot with the broth and gently simmer until soft.
Meanwhile, slip charred peel off the peppers, open and remove seeds, but do not rinse. Cut up and add to squash in pot along with the onions and garlic. Puree with immersion (stick) blender (or cool and puree in stand blender). Add hot sauce and salt and pepper to taste.
Serve hot or cold, with or without a dollop of sour cream.