Recipe Box

Tomatican December 30, 2006

Filed under: main dishes,vegetarian — bonny @ 4:20 pm

this is also from Moosewood Restaurant Cooks at Home

2 c chopped onions

1 fresh chile, minced, or 1/4 tsp cayenne

2 tbsp olive oil

2 tsp ground cumin

2 c frozen lima beans

3 c undrained canned tomatoes (28 ounce can)

2 c fresh or frozen cut corn

1/4 c chopped fresh cilantro

salt to taste

optional garnishes:

avocado cube sor slices

seasoned Tempeh

grated monterey jack or cheddar cheese

In a heavy nonreactive soup pot or saucepan, saute’ the onions and chile or cayenne in the oil for about 5 minutes, utnil the onions begin to soften.  Add the cumin and lima beans and saute’ stirring for a couple of minutes.  Add the juice from the tomatoes, cover, and simmer for 5 minutes. 

Chop the whole tomatoes right in the can.  Stir the chopped tomatoes, corn and cilantro into the pan.  Cover and simmer for about 10 mihutes, until the vegetables are tender.  Add salt to taste.

Serve plain or topped with any or all of the suggested garnishes.

Serve on rice, polenta, quinoa, or with warm tortillas or cornbread.

 

Baked Brown Rice

Filed under: side dishes — bonny @ 4:10 pm

1 1/3 c brown rice

2 1/3 c water

2 tbsp butter (optional)

Rinse rice, boil water, and heat oven to 375 degrees.

Put rice in oven safe dish, add butter.  Add boiling water and cover dish.  Place in preheated oven and bake for 50 minutes.  Let sit 10 minutes before fluffing and serving.

 

Curried Chick Peas and Tofu

Filed under: main dishes,vegetarian — bonny @ 4:06 pm

from Moosewood Restaurant Cooks at Home

1 medium onion, chopped

1 garlic cloved, minced

2 tbsp vegetable oil

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp ground black pepper

pinch of cayenne (optional)

1 cake tofu (3/4 pound) cut into 1/2 inch cubes

2 c undrained cooked chick peas (16 ounce can)

2 tomatoes, chopped (about 1 1/2 c)

pinch of salt (or more to taste)

chopped fresh cilantro (optional)

plain yogurt (optional)

Saute’ the onion and garlic in the oil until the onions are translucent, stirring occasionally.  Stir in the cumin, coriander, turmeric, black pepper and optional cayenne. Add the cubed tofu and cook for a minute or so, stirring constantly.  Add the chick peas and about 1/2 c of their liquid, and simmer for 5 minutes.  Add the tomatoes and continue to cook until thoroughly heated.  Add salt to taste.

Serve topped with cilantro and/or yogurt if you like.