x -Begin Recipe Export- QBook version 1.00.14 x Title: My veggie vindaloo Keywords: main dishes, vegetarian x Set 3/4 c. TVP to soak in 3/4 c. water. x In a large lidded skillet in: x 2-3 tbsp. vegetable oil, fry: a generous tablespoon of brown or black mustard seed x 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. :)) x 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 x and saute till potatoes are becoming brown and onion is getting soft. x 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 x 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. x Serve with an apple salad. Recipe by Rain. x -End Recipe Export- -Begin Recipe Export- QBook version 1.00.14 x Title: Spicy Eggplant-Miso Saute with Bulgur Keywords: Main dishes, Vegetarian Yield: 4 servings x 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 x 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. x Pour off any excess water from the bulgur. Fluff with a fork & top with eggplant. Serve immediately. x Found in my friend Allen Prunty's awesome collection. x Keep on rockin', Rain @@@@ \\\\\ --- þ OLX 2.2 TD þ 4 out of 5 cannibals agree: vegetarians taste better!