DAHL
Serves
4
Dahl is a delicious spicey lentil dish. It is
usually quite hot, but we've made a mild version and allow you the option
of including the hot peppers. Serve on a bed of rice with carrot and
parsley garnish. Sliced peppers add a nice colorful flair.
INGREDIENTS:
1/2 med onionn chopped
4 cups water
1 1/2 cups red lentils
2 cloves garlic minced
1 potato cubed
1/4 tsp. cardomom
1/2 tsp. cumin
1Tsb. fresh ginger minced or 1/4 tsp. ginger powder
1/4 tsp. cinnamon
3 Tbs. vegetable oil
2 dried red chili peppers ground or 1 tsp chili powder (optional)
Lightly fry onions and garlic in oil, then add water and potato cubes
boil; for 5 minutes. Add lentils and spices lentils and spices, cook
for one half hour. Dahl will thicken considerably so stir regularly
to avoid scortching.
HUMUS
Makes
about 2 1/2 cups
Serve this hummus
recipe with pitas cut into 1/4s or 1/6ths slightly toasted in the oven
or with carrot , celery or cucumber sticks. It is also delicious on
a sandwich or in a wrap.
INGREDIENTS
2 cups of chickpeas (cooked and drained))
1/4 cup water
1/3 cup lemon juice
2 small or1 very large clove of garlic
4 Tbsp. tahini butter
1 t salt
Mix all ingredients
in a blender or food processor until smooth.
Hint For an easy
and wonderful appetizer or snack, serve with your favorite corn chips.
High in protein and calcium!
COCONUT
CURRY TOFU
Serves
6
This spicy dish is scrumptious and the colours
are a feast for the eyes too!
Ingredients:
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
1 teaspoon green curry paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
Remove white parts
of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large skillet over medium heat, mix coconut milk, 3 tablespoons
soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring
to a boil.
Turn the heat down to medium and add tofu, tomatoes, yellow pepper,
mushrooms, and finely chopped green onions into the skillet. Cover,
and cook 5 minutes, stirring occasionally.Then mix in basil and bok
choy. Season with remaining soy sauce. Continue cooking 5 minutes, or
until vegetables are tender but crisp. Garnish with remaining green
onion. Serve on top of your favorite rice.
INDIAN
CHICKPEA CURRY
Serves 4
A quick and easy Indian style curry,
serve with nan, pita or rice.
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 cup corn, frozen
1 cup yams, cubed
1 cup cauliflower, small florets
1 tablespoon curry paste
salt to taste
ground black pepper to taste
1/2 teaspoon garlic powder
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (12 ounce) package firm tofu, cubed
1 bunch fresh spinach, stems removed
1 teaspoon dried basil or to taste
In a large wok or skillet heat oil over medium heat; saute onions until
translucent. Add 1/2 cup water and stir in corn, cauliflower, yams and
curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add
salt, pepper and garlic.
Stir in garbanzo beans and gently fold in tofu. Add spinach and cover.
When spinach is tender, remove from heat and stir in basil. Serve with
your favorite rice.
WESTERN
STYLE VEGAN PAD THAI
Serves 4
Ingredients:
1 pound Asian-style noodles
1/4 cup soy sauce
1/2 cup lime juice
2 Tbsp peanut butter
1/4 cup sugar
1 green chili, minced
1 small onion, diced
4 cloves garlic, minced
1 tsp fresh ginger, grated or minced
2 Tbsp sesame oil
3 carrots, sliced thin
1/2 cup bean sprouts
1/4 cup chopped or crushed peanuts
4 green onions (scallions), sliced
Cook noodles according to package instructions.
In a small bowl, whisk together the soy sauce, peanut butter, lime juice,
chilie and sugar. In a large wok or skillet, sautee the onion, garlic
and ginger in sesame oil for a minute or two, stirring frequently. Add
the carrots and allow to cook for another minute.
Add the bean sprouts, cooked noodles and the peanut butter and soy sauce
mixture. Stir well, and allow sauce to thicken as it cooks for about
3 minutes. Stir in the peanuts and green onions and serve hot.
AUTHENTIC VEGETARIAN PAD THAI
This pad thai
is spicy and is a replica of the versions found throughout Thailand,
though modified for vegetarians, without the seafood
2-3 Servings
Ingredients:
1/2 lime
1 egg
4 teaspoons soy sauce
3 cloves garlic, minced
1/2 tsp ground dried chili pepper
1/4 tsp ground pepper
1 shallot, minced
2 Tbsp sugar
2 Tbsp tamarind or white vinegar
1/2 package Thai rice noodles
2 Tbsp vegetable oil
1/3 cup tofu - extra firm
1-1/2 cup green chives, fresh
2 Tbsp peanuts
1 1/3 cup bean sprouts
Soak the dry noodlesfor 5 -8 minutes in warm water while preparing the
other ingredients. The noodles should be firm yet flexible, careful
not to oversoak. Cut tofu into thin 1 inch long strips. Cut up chives
into 1 inch long pieces. Set aside a few fresh chives for a garnish.
Rinse the bean sprouts andset aside half for serving fresh. Mince shallot
and garlic together.
Use a wok or a large skillet. Add the oil and heat on medium. Fry the
peanuts until toasted and remove them from the wok. Add shallot, garlic
and tofu and stir them until they start to brown. Drain the noodles
and add to the wok. Stir quickly to keep things from sticking. Add the
tamarind or vinegar, sugar, soy sauce, and chili pepper. The heat should
remain high while you stir. Make room for the egg by pushing all noodles
to the side of the wok. Crack the egg onto the wok and scramble it until
it is almost all cooked. Fold the egg into the noodles. Add bean sprouts,
chives and stir. The noodles should be soft. .Pour onto the serving
plate and sprinkle with peanuts. Serve hot with a wedge of lime on the
side, raw chives and raw bean sprouts on top.
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