While some people may think that being a vegetarian seriously limits your options for dinner, that's not the case at all! Vegetarians have just as many options for good tasting, healthful dinners as anyone else. For the vegetarian looking to introduce some Asian flare into their kitchen, some popular vegetarian recipes follow.
Spicy Confetti Noodles
3 mdm green onions, cut into thin strips 2 mdm bell peppers, cut into thin strips 2 medium carrots, cut into thin strips 2 packages (10 oz. total) Japanese curly noodles or uncooked spaghetti
1/3 cup water 1 tb finely chopped gingerroot 2 tsp sesame oil 1/4 cup dry sherry (Water can be substituted) 1/2 tsp chicken bouillon granules 2 tb soy sauce 1 tsp curry powder 1/4 tsp sugar 1 tb chili puree with garlic 2 garlic cloves, finely chopped
Cook noodles as specified on package. Toss the noodles and the oil in a large bowl, then stir in the onions, peppers, and carrots.
Mix the remaining ingredients in a wok or 10-inch skillet and bring to boil over medium heat stirring regularly. Mix in the noodles and toss with the soy sauce; heat through, stirring occasionally.
Indian Lentils & Rice
8 mdm green onions, chopped
1 tb gingerroot, finely chopped
2 garlic cloves, finely chopped
1/8 tsp crushed red pepper
1 1/2 cups (12 oz.) dried lentils, sorted and rinsed
1 tsp turmeric, ground
1 large tomato, chopped
5 1/4 cups vegetable broth
1/2 tsp salt 1/4 cup coconut, shredded 2 tb fresh mint leaves, chopped or 2 tsp dried mint leaves 1 1/2 cups plain, fat-free yogurt 3 cups cooked rice
Spray a saucepan with cooking spray and cook the onions, red pepper, gingerroot, and garlic over medium heat for 3-5 minutes; stir regularly until onions are tender.
Add 5 cups of broth, the lentils, salt, and turmeric, and bring to a boil. Reduce and cover. Simmer 25-30 minutes, until lentils are tender. Add the remaining broth if needed.
Add the tomato, coconut and mint and serve over rice with the yogurt.
Indian Split Peas and Vegetables
2 tsp vegetable oil 1/2 tsp cumin seed or 1/4 tsp ground cumin 1/4 tsp turmeric, ground 2 jalapeeo chilies, seeded and finely chopped 1 lb cauliflower florets 2 cups yellow split peas, cooked 1/4 cup vegetable broth 2 cups frozen sweet peas, thawed or 1 can (15 oz.) black beans, drained and rinsed
Heat the oil in a 10-inch skillet over medium-high heat. Cook the cumin, chilies, and turmeric for two minutes, stirring occasionally.
Stir in the cauliflower and broth and cook covered for 3-4 minutes or until cauliflower is tender.
Add the remaining ingredients and cook for 5 minutes, stirring regularly until heated through.
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