Recipes: Vegetarian

Ingredients:

½ pound extra firm tofu
1 (15 ounce) can of black beans, rinsed and drained
1 cup corn
1-2 cloves, garlic, crushed, cooked
¼ of a small red onion, minced
½ cup red bell pepper, chopped
Juice of 1 lime
1 ½ tsp ground cumin
1 ½ tsp chili powder
½ tsp salt
½ cup cilantro, chopped
Romaine lettuce leaves, cleaned and dried
Hot sauce (optional)

Preparation:

1.Cut tofu into ½ inch thick slices. Sprinkle 1 teaspoon of cumin and chili powder on both sides and marinate for 10 minutes. Grill the marinated tofu on both sides until it is golden brown. Take the grilled tofu off of the griddle and cut into cubes.
2.Mix all ingredients in a bowl, except the lettuce leaves. Taste and adjust the seasoning as you wish.
3.Scoop a couple of tablespoons of filling into each lettuce.
4.Serve with your favorite hot sauce.

Ingredients:

1 1/2 cups water 1 cup dry bulgur
1.egg, beaten
1/2 cup all purpose flour
1/2 cup cooked garbanzo beans, mashed
1 carrot, peeled and grated
3 green onions, finely chopped
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1 tablespoon olive oil

Preparation:

In a large saucepan, bring water and bulgur to a boil. Stir, turn off heat, and cover with a lid. Let bulgur sit for 10 minutes. Drain excess water. Mix together cooked bulgur, egg, flour,
beans, carrots, green onions, soy sauce, and garlic powder. Form mixture into 1-inch balls. In a fry pan, heat oil over medium heat. Cook meatballs, turning every few minutes, until
brown on all sides. Remove from pan and place on a paper towel to drain excess oil.

Ingredients:

½ lb. firm tofu.
2 Tbsp soy sauce.
1 ½ tsp brown sugar.
2 Tbsp vegetable, peanut or canola oil.
1 tsp sesame oil.
2 red bell peppers, seeded and cut in 1-inch squares.
1 green bell pepper, seeded and cut in 1-inch squares.
2 large garlic cloves, green shoots removed, minced.
¼ -½ tsp dried red pepper flakes (to taste) 2 scallions, white and green parts, cut on the diagonal into 1-inch lengths

Preparation:

Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes. Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients. In a small bowl, stir together the remaining soy sauce and sugar, and sesame oil. Set aside. Heat a large nonstick skillet and add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings.

Ingredients:

2 cloves Garlic, minced
1 14 oz. Canned tomatoes, chopped with liquid
1 14 oz. Canned kidney beans, rinsed and drained
1 Red chili pepper, fresh, seeded and chopped
1 Tbs. Olive oil
8 White button mushrooms, small
¼ tsp. Cumin
Salt and pepper to taste
Serve with (optional)
¾ c. Brown rice, cooked
2 Tbs. Shredded cheddar cheese
¼ c. Greek yogurt

Preparation:

Heat oil in a medium size skillet. Sautee garlic and chili until the aroma of the garlic is released. Add mushrooms and cumin and mix well. Cook for approximately 5 minutes. Stir in kidney beans, tomatoes, salt and pepper. Simmer for an additional 10 minutes. Serve with brown rice and top with cheddar cheese.