Vegetarian Entrees

Vegetarian Chili:

Soak the beans over night in water to cover
Drian, add bay leaf and fresh water to cover. Cook, covered, for one hour and drain
Place the vegetable profein in a large bowl. Add water to cover and soak for 20 mins.
Add the remaining ingredients except the corriander and seasonings, simmer, covered, 1 to 1 1/2 hours, or until the beans are tender
Add the corriander and season to taste
Serve and garnish

Other vegetables such as celery, mushrooms, chili peppers, etc. can also be added
May be served over cooked rice
May be garnished with such items as corn chips, salsa, fresh corriander, a dob of sour cream, etc.

In a small bowl, combine the textured vegetable protein and the water, set aside
In a large, deep skillet or Dutch oven, heat the oil over med-high heat
Add the green pepper, onion, celery and onion, sauté until they are soft, about 5 to 7 mins.
Reduce the heat to medium, add the TVP. mixture and all remaining ingredients except the rolls. Mix well, cook, stirring occasionally, until heated through, about 2 to 3 mins.
Serve on rolls, bread or pita, sandwhich style

For a non-vegetarian dish you can replace the vegetable protein with ground beef
Other vegetable ingredients such as mushrooms can be added
Serve as a lunch or snack, or can be served with a side dish such as a salad for a heavier entrée

In a large skillet, sauté onion in oil on high for 5 minsutes, or until slightly browned
Stir in the celery, garlic and zucchini and cook for 3 mins.
Stir in the tomatoes and oregano, reduce heat to medium and let simmer for 5 mins.
In a medium size bowl, combine rice, provolone, basil, tomato mixture, salt and pepper. The mixture should be moist, add the stock as needed
Spoon the mixture into the sliced peppers and place into a large baking pan
Bake in a preheated 450°F oven for 15 to 20 minutes, or until the peppers are tender
Garnish with the parmesan cheese and fresh sprigs of herbs, etc. and serve

In a 2-quart saucepot over med-high heat, sauté the onion, bell pepper, celery, scallion and garlic until wilted
Add the seasonings and tomato sauce, cover and simmer for 30 mins.
In a large non-stick skillet over med-high heat, lightly brown eggplant and set aside
In a large pot of boiling water, cook the lasagna noodle, drain and cool under cold water then set aside
In the bottom of an 11 by 14 inch baking dish, spread about 1/4 cup of the sauce. Top with 1/3 of the noodles and 1/2 of the ricotta and mozzarella cheeses
Spread on half of the remaining sauce. Add another layer of noodles, ricotta and mozzarella. Add last layer of noodles, topping with remaining sauc. Sprinkle with parmesan cheese
Bake in a preheated 350°F oven for 30 minutes. Remove from heat and let stand for 15 minutes before serving
Serve and garnish

In a bowl wisk together the tameri, sesame oil and lemon juice, add the tofo and matinade for 10minutes stirring occasionally
In a small bowl desolve the cornstarch in the water a set aside
Heat a wok or large skillet, add the veg. oil and stir fry the onion until soft. Add the garlic, ginger and broccoli, continue to stir fry for one minute
Pour in the tofu and merinade add 4 tablespoons of the stock. Cover the pan and steam the broccoli until crisp-tender
Add 2 to 4 tablespoons more stock if necessary
Add dissolved thickener, stirring constantly, until liquid thickens
Serve and garnish with the sesame seeds

Hosted by www.Geocities.ws