Tasty Vegetarian Recipes for you to enjoy!

Welcome, I hope you enjoy these recipes they are very popular

Tofu & Pepper korma( Vegan )
1 Block extra firm tofu 1/2 inch diced Roasted
1 of each pepper Red, green medium diced
1 large onion fine chopped sauteed
1 small bunch chopped coriander
1 tablespoon arrowroot to thicken
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 green cardamom pods
1 flat teaspoon turmeric
1 pinch garam massala
1 pinch cracked chili
1 pint soy milk
1 teaspoon salt
Extra virgin olive oil 

1.  Saute the chopped onions with a little olive oil in a thick bottomed pot. Add the diced peppers cardamoms & cracked chili, saute for a couple more minutes.
2.  Then add the ginger, garlic, coriander, turmeric, salt, garam massala & cinnamon & mix well.
3.  Add the 1 pint of soy milk & bring to a boil, simmer for a few minutes.
4.  Dissolve the arrowroot in a little cold water & mix in quickly to the simmering korma sauce  stirring rapidly, cook for a few more minutes & take pot off the heat. ( should be thick)
5.  Mix the diced tofu with 1 teaspoon of mild chili powder a little salt & olive oil & bake on cookie sheet in pr-heated oven at 375 F till brown and puffy about 30 minutes. remove from oven  
6.  Add the roasted Tofu to the thickened korma sauce, stir and serve over rice if you like.  
( For variations on this Korma recipe, try roasted eggplant & potato)  

Avocado Salad   
2 Large ripe & firm avocado pears de-skinned & medium diced
1 Medium red onion finely sliced
1/2  Cup of fresh chopped coriander
1 Teaspoon of chopped garlic
2 Lemons juiced
2 Large red & firm tomato medium diced 
Salt to taste

1. In a large bowl put the lemon juice & chopped garlic
2. Add the medium diced avocado pears & gently mix.
3. Finally add the chopped coriander, red onions & diced tomato
4. Gently mix together & season with a little salt.

Quick salsa
1 small Spanish onion chopped fine     Method Mix all together and chill
1 green pepper chopped fine
1 tablespoon chopped garlic
6 red and firm tomatoes diced small
1 bunch chopped coriander
1/2 teaspoon sea salt 
1/2 teaspoon cumin 
1 teaspoon chili powder
1 tablespoon olive oil
Juice of one lemon

Eggplant & Potato Curry (4-6 portions)
1 Large eggplant 1" diced & roasted
1 Large potato 1" diced pre-steamed
1/2 of each pepper red, yellow & green 1" diced
1 Onion finely chopped
1 tablespoon fine chopped garlic
1 teaspoon fine chopped ginger
1 small bunch fine chopped coriander
1 tablespoon mild curry powder
1 bag spinach rough chopped
1 28oz can of diced tomatoes
1/2 teaspoon cracked chili
1/2 teaspoon of mild chili powder
1/2 teaspoon of turmeric
3 green cardamoms
salt to taste 

1.  Saute the onions till tender in a little olive oil,
2.  Add the diced peppers & cook till tender
3.  Then add the ginger, garlic, cardamoms, curry powder, turmeric, coriander
Cracked chili, chili powder, 1 teaspoon of salt, spinach, & cumin mix well
4.  Add the diced tomatoes & simmer the sauce for a few minutes.
5.  Roast the eggplant with a little salt till golden.
6.  Pre-cook the potatoes steamed or boiled do not over cook
7.  Add the pre roasted eggplant & potato to the curry sauce
and gently mix together.  serve with rice, millet or quinoa.

Mango Onion Ginger Relish
2 Large onions fine chopped
1/2 cup fine chopped ginger
1 large mango almost ripe small diced
1 cup of red wine vinegar
2 full tight packed cups of brown sugar
1 teaspoon salt
1 teaspoon mild chili powder

1. Saute the onions till tender
2. Then add the fine chopped ginger
4. Add the salt, chili powder & vinegar
5. Bring to the boil and add the brown sugar
6. Simmer for about  15 minutes, then add the diced mangoes
7. Reduce by boiling till translucent & caramelized
8. let cool and chill till needed the relish should be nice & thick!

Tofu Terrine

1 pound of extra firm tofu (proccesed in food processor)
1 large cup of onions chopped small  
1 tpsp Rosemary leaves
1 heaped tsp chopped garlic
1 large carrot (processed finly in a food processor)
1 large red pepper (processed finely in food processor)
1/2 cup tamari sauce
1/2 cup spelt flour/ or plain flour
1/2 cup ground walnuts
1 pinch of black pepper
1/2 cup olive oil

1. saute in a frying pan the Onions, rosemary and garlic till tender
2. add the pinch of of black pepper
3. pour in the tamari sauce mix and cool in fridge
4. In a bowl mix the ground tofu with the ground red pepper, ground carrots and the onion garlic rosemary tamari sauce mix
5. add the flour and blend well by hand.  If mixture is to wet add a bit more flour till a dough consitancy found(NOT TO WET AND NOT TO DRY)
6.Put mixture into a casserole dish pressing the mixture firmly into the bowl fill to the top, Smooth the top of the Terrine and brush with olive oil
7. Cook in pre-heated oven 350 F til golden brown ontop about 30-40 minutes.
8. Can be eaten hot or cold

Recipe by Chef Ian Lipski 

More recipes at www.thevegetariankitchen.com
Chef at the Table Restaurant www.thetablerestaurant.com


For more information please contact ian@thevegetariankitchen.com

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