[CH] chile vegetariana, part 3

Rain (rain@wwbbs.otherside.com)
Wed, 30 Dec 1998 16:18:00 GMT 

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-Begin Recipe Export- QBook version 1.00.14
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Title: My veggie vindaloo
Keywords: main dishes, vegetarian
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   Set 3/4 c. TVP to soak in 3/4 c. water.
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In a large lidded skillet in:
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      2-3 tbsp. vegetable oil,
fry:
     a generous tablespoon of brown or black mustard seed
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till it pops, changes color and smells nutty. (This is like
popcorn--you'll need the lid or you'll have seeds all over the
kitchen. :))
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 Add:
     3 medium or 5 small potatoes, diced, skins on
     one medium onion, diced
     a diced fresh tomato (or several cherry tomatoes, split)
     garlic to taste
     Penzey's or other good vindaloo seasoning to taste, but no more
        than about 2 level tsp.--a meatless dish won't stand up to as
          much of it as meat will
      chopped cayennes or serranos to taste
      salt and pepper to taste
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   and saute till potatoes are becoming brown and onion is getting
   soft.
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   Stir in:
     1 c. frozen vegetables of your choice (I use mixed)
        OR 1 can drained green beans
     about 1/2 c. water
     the reconstituted TVP
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  Cover and simmer till frozen veggies are tender, potatoes are
  finished cooking and liquid is gone.  Check occasionally to
  see if a little additional water is needed; it probably will be.
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  Serve with an apple salad.  Recipe by Rain.
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-End Recipe Export-
-Begin Recipe Export- QBook version 1.00.14
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Title: Spicy Eggplant-Miso Saute with Bulgur
Keywords: Main dishes, Vegetarian
      Yield: 4 servings
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  1 1/2 c  Bulgur
      3 c  Boiling water
    1/4 c  Miso
    3 Tbsp Water
    1 Tbsp Honey
     2 tsp Sesame oil
    2 Tbsp Safflower or canola oil
     1 med Eggplant, peeled & diced
      1    Garlic clove, or to taste
      1 ts Minced fresh ginger
    1/4 lb Pressed tofu, diced
   1 bunch Green onions, sliced
           Hot red pepper flakes to taste
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Place bulgur in a heat-proof serving dish.  Pour on boiling water &
let stand while preparing the other ingredients.  Mix together miso,
water, honey & sesame oil.  Set aside.  Heat oil in a wok & saute
eggplant for 5 minutes, stirring.  Add garlic & ginger & saute for 2
minutes. Add tofu & saute for 5 minutes.  Add miso mixture & stirfry
for 4 minutes. Add onions & pepper flakes & cook till tender.
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Pour off any excess water from the bulgur.  Fluff with a fork & top
with eggplant.  Serve immediately.
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  Found in my friend Allen Prunty's awesome collection.
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Keep on rockin',
Rain
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 þ OLX 2.2 TD þ 4 out of 5 cannibals agree: vegetarians taste better!