I've been a member of a Vegetarian group on the campus portal (
P.A.W.S.), even though I'm not a vegetarian. I haven't been checking it religiously, but I was having a look, and some of the members had posted some lovely looking recipes. I thought this would be a good place to post them for my future reference, and for anyone else that happens (hah!) to be reading my blog.
So, without further ado, I present
Vegetarian Chili, and
Pad Thai.
Murray Richelhoff's
Vegetarian Chili:
1 tbsp
Olive Oil
1 medium Onion
3 cloves of Garlic
1 pkg Extra Firm Tofu
1 can of Minced Tomatoes
1 can of Tomato Paste
1 tsp Curry
1/2 tsp Cumin
3 tbsp Chili Powder
Optional: Black Beans, Kidney Beans, Mushrooms, Plum Tomatoes, Chic Peas, Corn, etc, to taste.
Saute the onion and garlic in olive oil for 5 minutes. Add the tofu, and sautee for 15 minutes.
Add the curry, cumin, chili powder, tomatoes, tomato paste, and desired veggies. Simmer for 10 minutes.
Candace Beisel's
Pad Thai8 ounces Uncooked Rice Noodles
1/4 cup Vinegar
3 tbsp Tomato Paste
3 tbsp Water
2 tbsp Sugar
2 tbsp
Olive Oil
2 cloves Garlic, Minced
1 Green Chili Pepper, Seeded and Minced
2 Eggs
1 c Bean Sprouts
1/3 c Chopped Unsalted Peanuts
garnish: Lime Wedges and Scallions/Green Onions, Chopped.
Soak noodles in boiling water, according to package directions. Drain and set aside.
In a bowl blend vinegar, tomato paste, sugar, water.
In a frying pan heat oil and stir fry garlic and chili pepper on medium heat 3 minutes.
Add tomato mixture. Make a well in the centre, crack eggs into it, cook til eggs almost set, about 2 nimutes, then stir quickly into the sauce.
Continue to simmer on low 4 to 5 minutes or until sauce is very thick.
Stir in noodles and remove from heat.
To serve, put the noodles and sauce on one side of the plate, and sprouts and peanuts on the other side. Garnish with the lime and scallions/green onions.