Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 3 tbsp hoisin sauce
• 1 tbsp sesame oil+ 2 tbsp
• 2 tbsp soy sauce + 2 tbsp
• 1 tbsp rice vinegar
• 2 tbsp sugar or liquid sweetener
• 3/4 cup vegetable broth
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp corn starch
• approx. 1 cup seitan, chopped into 1 inch pieces
• 3-4 green onions, chopped
• 1 red or yellow bell pepper
• approx 2 cups broccoli, chopped

Preparation:

In a large wok or skillet, stir-fry seitan in 2 tbsp sesame oil and 2 tbsp soy sauce until lightly browned, about 3 minutes. Ad

d onions, pepper and broccoli and stir-fry another 2-3 minutes.

Add sauce mixture to the stir-fry and combine well, allowing to cook another 2-3 minutes, until broccoli is done cooking.

Ingredients:

• 6 cups vegetable broth

• 2 cups mushrooms, sliced (Chinese wood ear mushrooms or shiitake are best)
• 1 small can bamboo shoots
• 1 small can water chestnuts
• 2 tbsp soy sauce
• 1/2 tsp pepper
• 1 tsp hot sauce
• 2 tbsp vinegar
• 3 cloves garlic, minced
• 1/2 cup scallions (green onions), sliced
• 2 tbsp chili oil

Preparation:

Allow to simmer for at least 20 minutes.

Add the scallions and simmer for about 5 more minutes. Stir in the chili oil.

Add additional soy sauce, hot sauce or vinegar to taste.

Enjoy your vegetarian Chinese hot and sour soup!

Ingredients:

• 2 tbsp olive oil
• 1 block tofu, well pressed, and crumbled
• 1/2 cup shiitake mushrooms, diced small
• 1/2 cup Napa cabbage, diced small
• 1/2 tsp minced fresh ginger
• 2 cloves garlic, minced
• 3 scallions, diced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• dash red pepper flakes (optional)
• 2 tbsp chopped fresh cilantro (optional)
• wonton or gyoza wrappers

Preparation:

Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly. Stir in the fresh cilantro.

Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper. Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal. Make a couple of pinches or folds to create a fan-like shape. This will help to seal the filling inside the dumpling. It may take a couple of tries to get the technique just right, but once you do, it's really quite easy!

Heat a couple of inches of water in a large pan, and place a vegetable steamer inside. Place the potstickers, a few at a time, on the steamer, cover, and steam your vegetarian potstickers for 2 - 3 minutes on each side. Potstickers are done steaming when they are soft and pliable.

If you prefer, you can also pan-fry these little dumplings, like traditional Chinese potstickers or Japanese gyoza. Click here to see how.

Vegan Tofu Lasagna Recipe

Delicious Presto Manifesto Vegan Lasagna: Reprinted with Permission from The Blossoming Lotus Cafe Cookbook - Vegan World Fusion Cuisine.

Visit Vegan Fusion

This original, versatile, and divinely delicious vegan tofu lasagna recipe calls for whole grain noodles, tofu, vegan pesto, and grilled veggies. Vary the veggies as you like. Leave out anything you don't like. If you don't have a grill handy, sauteing works just fine. If pesto isn't possible, use marinara sauce. If you don't have some ingredients, omit or substitute. Add a layer or two of soy cheese if you like a cheesy lasagna.

Use a 9 x 13 glass or stainless steel casserole dish.

Allow 50 minutes prep and 40 minutes cooking time.

Ingredients:

• 20 oz spelt, rice or other whole grain lasagna noodles
  
  
• Filling:
• 1 Tblsp olive oil
• 1 1/2 cup diced onion (optional)
• 5 tsp garlic, minced (omit or decrease if you're not a big garlic fan)
• 2 lb extra firm tofu (press firm tofu to make it extra firm) - crumbled
• 5 cups grilled veggies (zucchini, eggplant, bell peppers, portobello mushrooms, or your favorites)
• 6 Tblsp roasted Tahini
• 2 Tblsp fresh minced basil leaves (or 2 tsp dried)
• 2 Tblsp fresh minced Italian parsley
• 1 Tblsp nutritional yeast
• Pepper and salt, to taste
• 1/2 tsp crushed red pepper flakes
  
  
• Pesto:
• 2 1/2 cup basil, tightly packed
• 3/4 cup olive oil
• 1/2 cup macadamia or pine nuts (walnuts will also work)
• 3 Tblsp lemon juice
• 1 Tblsp minced garlic
• 2 tsp shoyu, or to taste
• Salt and pepper to taste
• Pinch cayenne pepper
  
  
• Garnish:
• 3 - 4 medium tomatoes, 1/2" slice
• 2 Tblsp black sesame seeds

Loving Preparation:

1. Boil water in a large pot. Add a drop of olive oil and the noodles. Reduce heat to medium high and cook until pasta is al dente (7 - 8 minutes). Rinse in cold water, set aside.
2. Grill veggies, slice thin, set aside. Or chop and saute after onions.
3. Filling: Heat olive oil in a large saute pan. Saute onion and garlic 5 minutes. If you're not grilling the veggies, add them and saute 5 minutes.
4. Reduce heat, add crumbled tofu, cook 5 minutes, stirring. Mix with remaining filling ingredients and set aside.
5. Pesto: process all ingredients in a food processor (SV Note: a blender stick also works, with a little pre-chopping. If you don't have either, chop and mix by hand)
6. Preheat oven to 350 degrees
7. Lightly oil the pan. Layer noodles, 1/3 pesto, tofu, veggies - twice. Finish with a layer of pasta, then pesto, then garnish with sliced tomatoes and black sesame seeds.
8. Bake until lasagna is thoroughly heated, approximately 30 minutes. (SV Note: In my experience with lasagna, this can take up to 45 minutes)
9. Cool 10 - 15 minutes before serving.

Indian Vegetarian Recipe: Easy Vegetable Curry

Contributed by Geraldine Hartman, author of 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way.'

SV Note: Ghee is nice for cooking Indian food, in place of oil, if you have some, and you're lacto vegetarian. I'm not an onion fan, so I left them out, and it worked just fine - I also cooked the veggies until they were softer and that was ok too. If you don't have curry powder, try 1 tsp ground turmeric + 2 tsp ground coriander, with a pinch of cayenne. Roasted cashews are nice. If you're vegan, you can substitute 2 T. of lemon juice and 1/4 cup tahini + 3/4 cup water for the yogurt. If you have this with Geraldine's other recipes, the Rice and Red Lentil Salad and Indian Chapati Flatbread, it's a very complete, satisfying meal.

Ingredients:

• 2 T. vegetable oil
• 1 T. finely chopped fresh ginger root (peel first)
• 1 medium onion chopped
• 2 carrots, thinly sliced in circles
• 1 C. cauliflower florets
• 1 C. sliced green beans (bite-sized)
• 1 small sweet red pepper, thinly sliced
• 1/2 C. chick peas, precooked and drained (if using canned rinse and drain thoroughly)
• 1/2 C. raisins
• 2 T. good quality curry powder (or more, to taste)
• 1 T. cumin seeds
• 1/8- 1/4 tsp. freshly-ground pepper, to taste
• 1/2 -1 tsp. sea salt
• 1 C. plain yogurt
• Garnish: 1 C. coarsely chopped cashews

Directions

1. In a large fry-pan or wok, heat oil over medium heat. Add ginger and sauté 2-3 minutes to release flavor.
2. Add vegetables and raisins and sauté for 5 more minutes.
3. Add spices, cover and steam for 5 minutes over low heat or until all vegetables are cooked but still crunchy, don’t overcook.
4. Remove from heat, stir in yogurt. Serve immediately with rice or couscous, topped with cashews as a garnish.

Vegetarian Pasta Recipe: Eclectic Pasta Stew (Vegan)

Quick, Easy Pasta Recipe For Stove Top, Slow Cooker, or Crock Pot

If you make it in the slow cooker, precook the pasta and stick it in the fridge. Set the slow cooker on high heat, and add the pasta and frozen peas 20 minutes before serving. Overcooked pasta and peas aren't the height of culinary delight!

Eclectic Pasta Stew Ingredients:

• 1 c cooked garbanzo beans*, drained & rinsed
• Optional: Substitute firm tofu, tempeh, veg sausage or seitan
• 1 C. bean cooking liquid*, vegetable stock, or water
• *If you want to cook your own beans, see the directions below
• 1 1/2 c. dry pasta (rotini or penne)
• 2 celery stalks, sliced thin on the diagonal
• 2 small carrots peeled and sliced thin on the diagonal
• 1 cup sliced green beans
• 1/2 c chopped green or red pepper
• 2 Tblsp olive oil
• 1 pinch hing or asoefetida (helps prevent gas)
• 1 tiny pinch cayenne
• 1/4 tsp dry ginger, or 1 Tblsp fresh minced
• 1 tsp dried basil OR 2 Tblsp fresh minced
• 1 tsp dried thyme OR 1 Tblsp fresh minced
• 1 tsp dried marjoram OR 1 Tblsp fresh minced
• 1/4 c tomato puree
• 1 tsp salt or to taste
• 1/2 c frozen peas
• 2 Tblsp chopped fresh parsley
• 1 - 2 c water or stock
• 1/4 tsp ground black pepper
• grated cheese, optional*

Directions:

1. Put 4 qts salted water on to boil for the pasta
2. Heat the oil on low in an 4 - 6 quart pan
3. Prep the veggies
4. Add the hing to the oil
5. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat
6. Add the herbs and spices, saute briefly.
7. Drain and rinse the beans, then add to veggies.
8. Optional: Instead of beans, add an equal amount of tofu, tempeh, seitan or veg sausage
9. Add 1 c water and 1/2 c tomato puree, cover and simmer until veggies are tender
10. Meanwhile, cook the pasta in the boiling water for 7 minutes
11. Add the pasta to the veggies, and as much more water as you like
12. Add minced parsley, frozen peas, salt & pepper to taste
13. Cook for 5 more minutes
14. Serve in bowls, (sprinkled with parmesan cheese if you like) and enjoy
15. Slow cooker or crock pot directions: After sauteing the veggies, combine everything except the cooked pasta and frozen peas in the slow cooker or crock pot. Cook covered for 3 - 4 hours on low. (Temperature settings vary from one brand of crock pot to another) Add the pasta and peas in the last 20 minutes of cooking, while you're making the salad, setting the table, cleaning up the kitchen, or, relaxing while somebody else does all that!

*Bean Cooking Directions:

1. Note - Double the amount of beans to cook extra, to freeze, for future recipes. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking. Cook different types of beans separately!
2. Soak beans 8 - 12 hours. Change water several times to avoid fermenting OR Use hot water & change several times to cut soaking time to 2-4 hours
3. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
4. Boil ten minutes & skim the foam
5. Cover & simmer for 1 - 2 hours, until falling-apart tender

*For more detailed advice on cooking and eating beans:
Eat Beans Without Gas

from : www.savvyvegetarian.com

Curried Greens With Carrots and Potatoes

Vegetarian & Vegan Recipe: Curried Greens With Carrots and Potatoes

This vegetable curry recipe is loosely Indian, and one of our favorite ways to eat greens. It's a hearty filling dish, full of flavor, very satisfying on winter days.

The secret to a perfect texture is to remove the lid and reduce the water in cooking so the mixture just begins to stick, resist stirring, and don't leave the room and get absorbed in something else when it's getting close to done!

4 - 6 servings, prep time 1/2 hr: You'll need a heavy weight, wide bottomed eight quart pot or dutch oven for this recipe.

Ingredients:

• 1 lb chard or kale, washed thoroughly, drained well and chopped coarsely
• 2 medium-small potatoes peeled and sliced in 1-2 inch strips about 1/2 inch thick
• 3 medium carrots peeled sliced in 1-2 inch strips about 1/2 inch thick
• 3 T oil or ghee
• 1 tsp cumin or 1/2 tsp cumin seeds
• 1/2 tsp ground ginger, or 1 Tbsp minced fresh
• 1/2 tsp ground fenugreek or fenugreek seeds
• 1/2 tsp ground turmeric
• tiny pinch of hing (asoefetida)
• 1/4 - 1/2 tsp salt
• 2 Tblsp olive oil or other vegetable oil
• 1/2 tsp salt
• 1/4 cup water

Directions:

1. Heat the oil on low in the 8 quart pan
2. Prep the veggies
3. Turn the heat up to medium-high, fry the spices in the oil until fragrant, about 1 minute
4. Add the carrots and potatoes and sauté on medium/high for about 5 minutes
5. Stir in the greens and continue sautéing for 5 minutes until the greens are wilted
6. Add water and salt and cover with lid
7. Turn heat to medium/low and cook until tender, about 15 minutes
8. Cook uncovered to reduce any excess water
9. Optional: Add 1/2 c. tofu or panir in the last five minutes of cooking

Serving Suggestions:

1. Serve with rice, pasta, couscous or quinoa.
2. Serve with other Indian dishes such as dahl soup or curried kidney beans

Vegetarian Recipe: Thai Tofu Butternut Squash

Vegan Thai Butternut Squash Stew With Tofu, Coconut Milk and Toasted Almonds

Ingredients:

• 1 butternut squash, 2 - 3 lb.
• 2 stalks celery or 1 fennel bulb
• 2 medium carrots
• 1/2 jalapeno pepper, seeded. If you don't have it, use a tiny pinch of cayenne
• 2 thin slices raw ginger, peeled, or 1/4 tsp dried, if you don't have fresh.
• 3 tblsp ghee or sunflower oil
• 1/2 tsp ground cumin seed
• 1 tsp. ground coriander seed
• 1/2 tsp turmeric
• 1/2 tsp ground fennel seed
• 2 cups cocunut milk (recipe below)
• 1/2 tsp salt
• 1/2 lb firm tofu
• 1/2 cup blanched toasted almonds(recipe below)
• Fresh cilantro and/or basil leaves for garnish

Coconut Milk:

• Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes.
• Whiz at high speed for 5 minutes.
• Strain through cloth lined seive - press hard to get out all the milk.
• Reserve the liquid and discard the solids

Blanched Toasted Almonds:

• Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes.
• Drain and rinse in cold water.
• Slip off the skins and dry.
• Heat 1 tsp ghee or oil in a heavy fry pan, and toast the almonds, stirring frequently.
• Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently

Sliced Tofu:

• Use 1/2 of a 1 lb block of firm tofu
• Rinse and pat dry
• Cut in 2" X 1/2" X 1/2" sticks
• Keep covered in the fridge until you need them.

Recipe Directions:

1. If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
2. Heat ghee or oil on med. in a large shallow saucepan
3. Mince the fresh jalapeno and ginger, if you're using them
4. Cut the squash in thick rounds, and peel by cutting down around the sides.
5. Remove the seeds, and dice in 1" pieces
6. Thinly slice the celery or fennel,and carrots
7. Add the veggies to the oil, turn the heat up a bit, and saute for five minutes
8. Add the remaining spices, and stir another few minutes
9. Add the coconut milk and salt, bring to boil, then simmer on low until vegies are tender, about 20 minutes, stirring several times
10. Add the tofu and toasted almonds, and simmer another 5 minutes

Slow Cooker Directions:

1. Even though this recipe can be finished in the slow cooker, there is still a fair bit of advance preparation
2. After stir frying the veggies and spices, add the coconut milk and transfer all to a six quart slow cooker
3. (This is where an appliance timer is handy, so you can set the slow cooker to turn on two hours before you want to eat!)
4. Cover and cook on low until the squash is tender - approx 2 hours
5. Add the tofu and toasted almonds, turn heat to high, and cook another 15 - 20 minutes

Garnish with cilantro or basil, and serve with a grain (basmati rice is good)

Vegan Sour Cream Blueberry Muffins

The best vegan blueberry muffins you'll ever eat!

My family has declared these vegan sour cream blueberry muffins the best I've ever made - and maybe the best muffins ever!

Sour cream blueberry muffins are fancy enough for company, great for Sunday brunch, with soups or salads, or as a tasty snack. They keep well if you can manage to hide a few.

The trick to good blueberry muffins is to use less blueberries than most recipes call for. Too many berries will make your muffins gluey and crumbly all at once.

Sarah Kingsbury, Muffin Queen

12 Large Egg-and Dairy-Free Muffins

Ingredients:

• 3/4cup vegan sour cream
• 1/2 cup water
• 2 Tblsp lemon juice
• 1/3 cup unbleached cane sugar
• 2 Tblsp soft vegan vegetable spread, or vegetable oil
• 1 1/3 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh or unthawed frozen blueberries

Directions:

1. Preheat the oven to 400 degrees & oil the muffin pan
2. Mix the sour cream, lemon juice and water in a large mixing bowl
3. Beat in the sugar and vegetable spread or oil
4. Mix together the dry ingredients
5. Mix the dry ingredients into the wet quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
6. Gently fold in the blueberries
7. Fill muffin cups 2/3 full
8. Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
9. Remove the pan from the over, and cool on a rack for 5 minutes Better if cooled for a few more minutes.
10. Run a knife around the edges of the muffins & turn them out on the rack.
11. Allow to cool for a few more minutes, if you can, before devouring

Cooking Perfect Rice

If you can cook a pot of rice, you'll never starve. Fortunately rice is one of the easiest things to cook, and the basis of many a vegetarian meal.

Helpful Hints For Perfect Rice:

Yield: 4 cups cooked, or 4 - 6 servings

1. We use long grain basmati rice, and these proportions work for that. Different types of rice will need more or less water. Shorter grains usually need a bit less, longer grains more.

2. For brown rice, soak it for 1 - 4 hours, discard the soaking water, and increase the cooking time to 45 minutes. You may need a little more water.

3. Short grain rice is sweeter and stickier. Use slightly less water. If your rice is too sticky and soft, use less water next time, or switch to a long grain variety

4. If your rice is undercooked, but all the water is gone, add a few tablespoons more water, cover, and simmer for 5 - 10 more minutes.

To Cook Rice, You'll Need:

• 1 cup rice
• 1 3/4 cups water
• 2 c. water for brown rice
• 1/2 - 1 teaspoon salt (adjust to taste)
• 1 teaspoon oil
• 1 sturdy 2 quart pot with a tight fitting lid, essential for even cooking

Directions:

1. If using brown rice, set aside to soak for 1 - 4 hours
2. Rinse the rice in a colander until the rinse water is clear
3. Drain completely and place in the pot with the water, salt and oil
4. Cover with tight fitting lid and bring to a boil
5. Turn burner to very low or simmer and cook for 1- 15 minutes
6. For brown rice: turn burner to very low or simmer and cook for 40 - 45 minutes
7. Remove from heat and let sit 5 minutes with lid on
8. Fluff gently with a fork and serve

Things to eat with rice

• Combine any of these suggestions as the spirit moves you
• Cook with a few thinly sliced carrots, celery or green beans
• Add frozen peas at the end.
• Add some olive oil and herbs or spices
• For lacto veggies, add some butter & parmesan cheese
• Incorporate veg sausage pieces, fried tofu pieces, seitan or tempeh
• Serve with soups or stews
• Sprinkle with soy sauce or braggs
• Add a few toasted pine nuts or sesame seeds
• Make rice pudding with left over rice
• Add some mashed tofu, herbs and spices, make into patties and fry
• Fry with some oil and tomato sauce, wrap in a burrito with some refried beans, guacamole or salsa

Basic Vegetarian Tofu Recipes & Tofu Tips

How To Cook Tasty Tofu: Savvy Vegetarian's Quick, Easy All Vegan Basic Tofu Tips and Tofu Recipes

The Number One Tofu Tip: The Fresher the Better. The ideal is made today by your local tofu maker - it tastes wonderful! Failing that, favor organic, get some that isn't anywhere close to it's sell-by date, and use it quickly. Avoid the vacuum pack keep forever varieties.

Tofu Storage: If you need to use only part of a block of tofu, drain, rinse, and submerge in fresh water in a clean, sealed container. Store in the fridge for no more than a few days.

Soy Allergies: Soy has 16 known allergens - go very easy with tofu at first until you see how you and your family tolerate it. Start with a small serving once a week, progress to twice a week, and stop at three times a week.

Tofu Caution: This isn't a popular view, but after reading up about it, I've concluded that soy consumption should be approached with caution, and perhaps limited to tofu and other traditional fermented tofu products like miso, tempeh, soy sauce, soy milk and other more exotic items, because they're whole foods, which soy isolates are not.

FYI, here's a well balanced and informative article about soy in vegetarian diets by Christa Novelli, M.P.H.

A Little Tofu Goes A Long Way: Tofu is a concentrated protein, and should be eaten in small quantities, combined with grains and veggies. 4 Tblsp is an adult serving. Abandon the idea that tofu is a substitute for meat, therefore big slab of meat = big slab of tofu. Meat should also be eaten this way (sparingly), or better yet, not at all.

Simple Ways to Cook With Tofu:

• Use firm tofu for the following recipes. If it seems too soft, you can wrap in a dishtowel, and press it with a brick or pan of water, or something heavy to squeeze out excess water, just for 10 - 15 minutes.
• Small children will eat tofu straight up, raw, sliced, but since it's raw, it should at least be steamed, to kill any nasty bacteria, and prevent gas.
• Slice the firm tofu in 1/2 x 1" pieces, marinate, then fry both sides til crispy. Kids love this, and you can toss the pieces into pasta, rice, casseroles, stir fries etc. See Fried Tofu Recipe below for more details.
• For more adult tastes, add spices like ginger, cumin, etc to the marinade, OR use a spicy marinade, then stir fry with veggies OR add an Indian or Oriental spiced sauce. Serve with rice or noodles.
• Cut tofu in 1/2" slices, or in 1" sticks or fingers, marinate and bake or broil, serve with a grain and vegetables or salad. If you want to get fancy, coat with fine dry bread or cracker crumbs first. Great with catsup! See SV's baked tofu recipe for more details
• Add raw sliced tofu to any veggie dish, or sauce. It'll soak up the flavors. It goes well with stir fried greens. Especially if you throw in a few spices, like cumin, turmeric, ginger, hing.
• There are quite a few Tasty Tofu Recipes on Savvy Vegetarian, for example tofu burgers, which have been a weekly staple at our house for many years.

What To Do With Fried or Baked Tofu

• Serve with pasta and steamed veggies, with a little tomato sauce and parmesan cheese
• Serve with rice or quinoa, baked squash and steamed veggies, or salad
• Combine with roasted or sauteed veggies and salsa in a wrap
• Add to a grain based pilaf, or veggie stew
• Cool and make a sandwich or two for your lunchbox

Quick, Easy and Basic Steamed Veggies

Basic Vegetarian Cooking: Simple Recipe for Steamed Veggies

To make steamed veggies you need:

• 2 qt or larger pot with a tight fitting lid
• Stainless steel is the number one choice, but non stick or enamelled cast iron will work
• Stainless steel steamer baskers are great, and don't cost much, but you can also go with a few tblsp water in the bottom of the pot
• A burner to cook on - this can be something as basic as a hot plate
• A combination of veggies that taste good together, and take about the same amount of time to cook
• A good, sharp chef's knife to chop with - pretty essential if you're going to be eating a lot of veggies, right?
• A cutting board - those white plastic ones, while they are - well - unecologically plastic, are inexpensive, easy on your knife, don't warp, and are easy to clean
• A knife sharpener to sharpen your knife before chopping. With a sharpening steel, draw the knife back across the steel diagonally, like crossed swords, over and under, a few strokes, before chopping.
• Hold the knife in one hand, and the veggie in the other, fingers curled under away from the edge of the knife
• Handle the knife in a rocking motion from point to base, keeping the point on the cutting board
• For more detailed info, I've downloaded a nice tutorial on using a chef's knife, complete with pictures: How To Use A Chef's Knife

Here are a few sample veggie combos

1. Cauliflower and peas or snow peas
2. Snow peas, zucchini, peppers
3. Broccoli and carrots
4. Broccoli, green beans and red pepper
5. Peas and carrots
6. Carrots and green beans
7. Variety of summer squash and peppers
8. Zucchini or summer squash and greens
9. Mixed greens - chard, kale, collard greens
10. Bak choy, cauliflower and peas

Directions

1. Wash and chop veggies
2. Try different shapes and sizes, diagonal and straight cuts, sticks and chunks
3. If using a veggie steamer, add about 1/2" of water to the bottom of the pot, put in the steamer, and add the veggies.
4. If you're steaming them on the bottom of a pot, add the veggies, then 1/4 cup water. Cover and cook on medium. Be careful not to let them burn.
5. Bring to a boil, cover and simmer for 5 - 10 minutes, depending on the degree of doneness you prefer
6. The rule of doneness is, the more crunchy - the more color & vitamins, the more cooked - the more digestible. So try to strike a balance between the two.
7. There are lots of ways to dress up steamed veggies:
8. Add them to pasta or rice.
9. Add butter or oil, fresh or dried herbs, salt & pepper, lemon juice
10. Add tomato sauce or tahini & soy sauce and serve with noodles

How To Cook Quinoa: Quinoa Tips & Basic Recipe

Start with SV's simple quinoa recipe as a basis and complement for the delicious recipes listed below

Quinoa is light and easily digested. It also has the most complete nutrition and highest protein content of any grain, making it an ideal food for vegetarians and vegans.

Quinoa is simple to make, cooks very much like rice, and is absolutely delicious all by itself. Cooked quinoa is similar to couscous, but more substantial, tasty and nourishing.

Quinoa goes well in a variety of dishes, with spicy vegetarian stews, with potato dishes, in a veggie pilaf, or salad. It loves to be sauted and spiced. Check out the vegan quinoa recipes below for yummy things to do with your quinoa!

Basic Quinoa Recipe: 4 - 6 Servings: 2 quart pot with tight fitting lid

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt

Cooking Directions:

1. Soak the quinoa first for 15 min - 1/2 hour in it's cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed.
2. If you don't have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two
3. Stir the quinoa with your hand, and carefully pour off the rinsing water, using a seive at the last.
4. Put the quinoa back in the pot, add more water, and rinse again two or three more times, until the rinse water is pretty clear
5. Drain quinoa well in the seive.
6. Place quinoa in the pot, add the water & salt.
7. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
8. Cook for 20 minutes.
9. Remove from heat and allow to sit five minutes with lid on.
10. Fluff gently with a fork and serve. Quinoa is delicious on it's own or in any of the recipes below

Basic Vegetarian Recipes: How To Cook Pasta

How To Make 2 - 4 Servings of Perfect Plain Pasta, The Basis for Many Fulfilling Meals

It seems like we all should know how to cook pasta - after all it's soul food, and a dietary staple. Many of us learned how to make mac and cheese at an early age, and many adults still subsist on it, but pasta is so much more!

If your pasta experiences have been filling but not fulfilling, here's the first step to enjoying the bliss of pasta.

A serving of cooked pasta can be anything from 1/2 cup to a cup and a half. It's highly individual.

And remember, it's not the pasta itself that's so calorie laden, it's what you dress it up with - the olive oil or butter, the sauces and cheeses. Use in moderation if you're concerned about your weight. Of course, you may be a purist with a taste for plain pasta - or you may just need to live a little!

Helpful Pasta Hints:

1. Buy a good quality pasta - there are many brands, they differ slightly in taste and texture, and you should try several, but resist the urge to settle for the cheapest house brand at the lowest price in the discount grocery. Those give pasta a bad name!
2. Conventional wisdom has it that a large pot and plenty of rapidly boiling salted water are the key to producing excellent pasta. And it's true - that method works well. If you do this, just don't put a lid on the pot - it'll boil over.
3. But, if you only have a medium pot, and want to save water & energy, you can cook pasta in half as much water. After adding the pasta to the boiling water, stir until it comes back to a boil, then turn off the heat, cover, and let it sit for ten minutes. Works like a charm.
4. If you want to keep the cooked pasta for a while before dressing it up, or if you want it chilled for a salad: rinse cooked pasta in cold water to stop cooking and toss with a little oil to prevent sticking.
5. Adding olive oil to the cooking water keeps the water from foaming up and boiling over, but it's not strictly necessary. Just turn the burner down a bit if it foams up.

Ingredients:

• ½ lb dried pasta
• 1 ½ t salt
• 1 T olive oil
• 6 quart pot
• 4 quarts water
• Large colander or strainer

Directions:

• Bring water to a rapid boil in a large pot
• Add salt and olive oil
• Gradually add dried pasta
• Boil pasta until it is 'al dente' (Italian for 'tender but slightly chewy')
• Set a large colander in the sink, and carefully drain the pasta, keeping the steam and boiling water away from exposed body parts.
• Stir pasta into sauce and serve hot
• OR rinse cooked pasta in cold water to stop cooking and toss with oil to prevent sticking
• Pasta is good mixed with a little tomato sauce or pesto, fresh or dried basil and oregano, maybe a few steamed veggies, and sprinkled with parmesan cheese.
• OR try some of the recipes below

What To Do With Pasta