Zucchini, Eggplant, and Green Beans with Tomatoes

Recipe Type: Vegetables, Squash, Tomatoes, Green Beans
Yields: 4 servings
Prep time: 20 min
Cook time: 15 min

Ingredients:

3 to 4 large tomatoes, stem end removed
Extra-virgin olive oil
1 medium onion, cut in half and sliced
1 medium-large zucchini squash, sliced
1 medium Japanese eggplant, sliced
4 large cloves garlic, peeled and sliced thin
Coarse salt and freshly-ground black pepper, to taste
1 handful of young green beans or Chinese Long Beans, cut into 2-inch lengths
Chicken broth, if needed
Fresh oregano leaves and flowers*
Fresh thyme springs
Pinch saffron
Several shakes of Zatar (optional)**

* Fresh oregano is preferred for this recipe, and if you have it in your garden, be sure to use the flowers. Dried oregano may also be used.

** Zatar is a popular spice/herb blend of the Middle East and is used in many Turkish dishes. Crushed Sumac is mixed with thyme leaves, salt, and sesame seed creating a flavorful tabletop condiment.

Preparation:

If you have an instant hot water tap at your sink, fill a four cup measuring cup with the hot water and add tomatoes. If not, boil water and pour over tomatoes. Let sit a few minutes until you can easily peel off the skins. Cut into quarters and set aside. LearnHow To Peel Fresh Tomatoes.

To a large sauté pan, add olive oil and onion, sauté over medium-high heat until onions begin to soften. Add zucchini, eggplant, garlic and green beans, and sauté. Add salt at this time as it helps to release juices from the vegetables. Note: If the vegetables seem dry, add a little chicken broth. Place lid askew on pan and let the mixture cook until almost softened.

Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; toss well, replace lid, and turn heat to low and finish cooking. Taste for seasoning and correct to your taste. If desired, drizzle a little more olive oil over vegetables prior to serving.

Makes 4 servings.
 

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Cuban Black Beans and Rice

SERVES 12

* 1 lb dried black beans, sorted and rinsed
* 1 large onion, chopped
* 1 large bell pepper, chopped
* 5 cloves garlic, finely chopped
* 2 bay leaves
* 1 (14 1/2 ounce) can diced tomatoes, undrained
* 5 cups water
* 2 tablespoons olive oil
* 4 tablespoons ground cumin (optional)
* 1 finely chopped jalapeno
* 1 teaspoon salt
* 3 cups hot cooked rice, for serving

Soak beans overnight.

Combine all ingredients except rice in slow cooker 6 to 8 hours or until beans are tender and most of the liquid is absorbed.

Remove bay leaves.

Serve beans over rice.

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Grilled Vegetarian Panini with Mozzarella and Basil

This is a grilled vegetarian panini sandwich recipe made from mozzarella cheese, tomatoes and basil. You can think of this vegetarian panini like a bruschetta sandwich, as the ingredients and flavors are similar. If you don't have a panini press1 or a grill, you can use a regular skillet.

Ingredients:

* French bread
* mozzarella cheese
* sliced tomato
* fresh basil, minced
* olive oil

Preparation:
Pre-heat your grill, panini press3 or skillet to medium.

Slice your French bread on a bias cut. This panini sandwich would also taste great on sourdough bread.

Slice your mozzarella cheese about 1/4 inch thick, and cut the tomato into thin slices.

Assemble your panini by placing the mozzarella cheese on top of the bread, then add a single layer of tomatoes. Add about 1/2 tsp chopped fresh basil on each sandwich, and add the top layer of bread.

Lightly brush each side of your sandwich with olive oil and place on your grill or panini press.

Cook on each side for 3-4 minutes, or until cheese is melted.

Enjoy your grilled vegetarian panini! Scroll down for more vegetarian paninis and sandwiches to try.



©2010 About.com, Inc., a part of The New York Times Company. All rights reserved.

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Jamaican Jerk Tofu

Want to impress your friends with Jamaican fare for your next vegan dinner party, or just spice up your Saturday night supper? Try this full-flavored recipe that bumps up the flavor of tofu to "Irie, Mon!" Hot and spicy (but not too hot), this marinade/sauce can be adapted to the tongue-smoking level by adding Scotch bonnet or habanero peppers instead of the milder jalapeño.

Try serving jerk tofu with baked yams topped with toasted pecans and maybe that Caribbean staple, rice and beans (we've posted a recipe for gallo pinto from Costa Rica). Jamaican Red Stripe beer adds a refreshing, authentic touch.



This recipe makes enough marinade to cover two blocks of tofu, which serves four people. Divide in half if using one block of tofu.

6 scallions, sliced thinly (discard top 1/3 of green ends)
2 cloves of garlic, minced
1 Tbs. fresh ginger, minced
2 jalapeño peppers, minced
Juice of 1 lime
1/4 cup orange juice
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 Tbs. ground allspice
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. thyme
1 Tbs. vegan brown sugar
1-2 blocks extra firm tofu



In a large bowl, mix the first nine ingredients, including olive oil. In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir. If using one block of tofu, spray an 8 x 8 pan with oil. Slice tofu into three slices from its narrow end. Place in pan and pour HALF of marinade over tofu. For two blocks of tofu, use a 9 x 13 pan, and pour ALL the marinade over tofu.



Let stand for 15 minutes. Bake at 350° for 30 minutes.

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Stir Fried Asparagus with Ginger

Ingredients

1 lb medium-sized asparagus

4 -5 slices fresh ginger

2 tablespoons olive oil

¼ cup roasted cashews or almonds

salt and pepper

Preparation

* Slice asparagus into bite-sized pieces.
* Heat olive oil in a skillet (at medium heat).
* Add ginger slices and let them sizzle for about 30 seconds - 1 minute.
* Add asparagus. Stir fry for 4 - 5 minutes or until crisp.
* Add nuts, salt and pepper and stir fry for another 30 seconds.

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Smothered Tofu Steak and Onions

Ingredients

1 package extra firm tofu
2 tablespoon olive oil (divided)
1 lg. onion
2 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1/2 cup water
1 teaspoon cornstarch
1/2 cup extra water
Kosher salt and pepper to taste



Directions:

Slice Tofu into 6 even cutlets about 1/2 inch thick. Place on paper towel to drain. Heat non-stick pan. Slice Onion from root to stem. Add 1 tablespoon oil to pan. Add onions when oil is hot. Sauté onions until golden brown and caramelized (about 5-10 min.) remove onions, set aside. Add other tablespoon of oil to pan. Add Tofu and fry until golden brown on both sides (about 10 min.) Add onions back to pan. Add balsamic Vinegar, Worcestershire sauce and stir. When all combined add slurry of water and Cornstarch to pan. Stir until thick. Add water to thin out if too thick. Add salt and pepper to taste. Plate up this dish with the onions and sauce smothered over the Tofu Steaks. Serve with a side of Roasted Asparagus and a nice Rice Pilaf.

Serves: 2

Preparation time: 30 mins.

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Barbecue Tofu

Rcipe Source : BlackVegetarians

2 pounds of firm tofu
Olive oil (as needed)
Tamari or raw soy sauce (as needed)
1 sliced onion
1 Tb black pepper
Natural barbecue sauce (see recipe below or use all natural store brand)

Cut the tofu blocks into ¼ inch thick slabs. In a shallow pan, marinade the tofu using a mixture of 1 part olive oil to 1 part tamari or raw soy sauce, so that there is just enough marinade to cover the tofu. Slice the onion and put the slices on top of all the pieces of tofu and sprinkle black pepper over all the blocks of tofu. Allow the tofu to marinade for at least two hours, longer if possible (preferably overnight). Remove the tofu from the marinade and douse it with the barbecue sauce. Right after you put the barbecue sauce on, place the tofu in the freezer and allow it to freeze solid. Once frozen, remove it from the freezer and broil it for 5 to 10 minutes. You can then make a sandwich out of it or put it inside a pita pocket along with your favorite toppings. Serves 4.

(Adapted from 30 Days @ Delights of the Garden by Imar Hutchins.)

Natural Barbecue Sauce


3-4 medium size tomatoes
10 sundried tomatoes
1 cup raisins
2 tsp vinegar
1 Tb tamari or raw soy sauce
1 tsp thyme
1 tsp paprika
2 Tb barbecue spice
1 tsp chili powder

Soak the sundried tomatoes in water for a couple of hours to allow them to get soft. Cut the tomatoes in fourths and place all ingredients in a food processor. Using the S blade, pulverize the contents until smooth.

© 2010 blackvegetarians.org

Spinach and Peanut Sauce Over Rice

Gambian recipe. Serve over rice or couscous or millet.



2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu

1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called "burning the paste," which means cooking the tomato paste until it bubbles and is thoroughly cooked.

2. Stir in the onions, peppers, garlic, and spinach. If you're using frozen spinach, no additional liquid is needed. If you're using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.

3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.

Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.

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Molokhia (Egyptian Greens Soup)

Sentia Female Sexual Enhancer

Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere. Dried or frozen molokhia greens may be obtained from Middle Eastern or Asian grocery stores worldwide.

What you need

* six cups chicken stock
* one pound fresh molokhia leaves or frozen molokhia leaves (thawed) -- or -- a similar amount of spinach; stems removed, cleaned, rinsed in cold water, and patted dry (frozen molokhia is usually already cleaned and chopped)
* one tablespoon tomato paste (optional)
* one hot chile pepper, cleaned and chopped (optional)
* one bay leaf (optional)
* one small onion, finely chopped (optional)
* black pepper, to taste
* two tablespoons olive oil, butter, or any cooking oil
* several cloves (or more) of garlic, minced
* one teaspoon ground coriander
* one teaspoon salt
* one tablespoon fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
* juice of one lemon or a teaspoon vinegar (optional)
* ground cayenne pepper or red pepper, to taste (optional)

What you do

* Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.
* Over high heat, bring the chicken stock to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes. (Allow an extra ten if frozen molokhia is not completely thawed.)
* After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet. Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
* After the garlic has been browned and the molokhia is nearly done (after it has been simmering for about twenty minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.
* Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.
* Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.

Molokhia is prized for its mucilaginous quality, a quality which spinach lacks. If using spinach, the addition of a few tender okra pods, very finely chopped, will serve to thicken the soup.

If using dried molokhia, rub the leaves between your hand to crumble them into small pieces, moisten these with a few spoonfuls of water then proceed with the recipe. Frozen Mulukhiya is sold already cleaned and chopped, ready to use.

The fried garlic and coriander mixture is known as ta'lya (ta'leya, ta'liya) and is used in many Egyptian dishes. Some cooks leave out the salt; others add the onion and/or the tomato paste to the ta'lya. The ta'lya can also be added to the molokhia earlier.

A richer Molokhia Chicken soup can be obtained by boiling a pound of cut-up chicken meat in the chicken stock before adding the molokhia leaves. Some cooks add a bit of cardamom or cinnamon.

If you like molokhia, consider yourself lucky that you didn't live in Egypt a thousand years ago: Consumption of molokhia was banned (along with a great many other things) during the reign of the Fatimid Caliph al-Hakim (c.1000 AD).

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Spinach and Peanut Sauce Over Rice

2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu

1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called "burning the paste," which means cooking the tomato paste until it bubbles and is thoroughly cooked.

2. Stir in the onions, peppers, garlic, and spinach. If you're using frozen spinach, no additional liquid is needed. If you're using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.

3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.

Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.

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Vegetarian Calzones

Make extras of these filling calzones, and serve them with warm marinara sauce.

For the filling: 1 medium carrot, sliced Broccoli florets from 1 large head of broccoli 1 3/4 cups soy cheese 1/2 cup chopped red bell pepper 1/2 tsp. olive oil 1/2 small yellow onion, chopped 1 garlic clove, minced 1 Tbsp. chopped fresh parsley 1/8 tsp. black pepper For the dough: 3 cups all-purpose flour 1 tsp. salt 1 tsp. sugar 1 package (or 1/4 oz.) active dry yeast 1 cup boiling water

• Preheat the oven to 350ºF and spray a baking sheet with vegetable cooking spray.
• Bring 2 quarts of water to a boil over medium heat, add the carrot and broccoli, and cook until crisp but tender, about 1 minute. Drain and rinse under cold water.
• In a large bowl, combine the carrot, broccoli, soy cheese, and red pepper. Mix well.
• In a small saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add to the vegetable mixture. Add the parsley and pepper. Mix well.
• For the dough, combine the flour, salt, sugar, and yeast in a large bowl.
• Mix in the boiling water. Divide the dough into 4 balls. Roll each ball into an 8-inch circle.
• Place the filling evenly over half of each circle, leaving a 1-inch border. Fold the dough over the filling and pinch the edges together to seal.
• Place on the prepared baking sheet. Prick the tops with a fork. Bake the calzone until golden brown (about 25 minutes). Serve hot.

Makes 4 servings

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Tofu Fajitas

Ingredients (use vegan versions):

1 package of firm tofu
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
chopped up cilantro (to desired taste)
1/2 cup of tequila
1 onion
1 lemon
1 lime
1 firm tomato
garlic
spices - oregano, paprika, basil, salt and pepper.
favorite hot sauce (sauces)
5-6 vegan tortillas

Directions:

first you must chop up your ingredients. Cut the tofu into long strands, place in a small bowl and save, next chop all the bell peppers, first remove the upper part by cutting in a circle around the stem, then slice pepper into stands, (NOTE: Keep the seeds to add to the fajitas) Cut the onion into halves and then cut sideways to the onion (you'll have half moons) Cut the tomato into long slices, and mash the garlic. Cut lemon and lime in half, and have a fork handy to aid you in squeezing them. (All ingredients must be ready, or you may burn your fajitas.)

In a semi deep pan, add canola oil (or olive oil works fine) and let heat at a medium flame. When oil is hot, add the onion and the garlic, stir constantly until you can smell the onion, but not too long or the garlic will bur and stink up the whole thing.

Next, add the peppers and then the tomato. Be careful not to smash the tomato or it will be all liquidy. Now add the strands of firm tofu. (after this point the order of the ingredients is irrelevant.) Squeeze in half a lemon and half a lime, salt slightly, Add a dash of the tequila, a dash of each of the spices , your hot salsa, your cilantro, and remember to keep stirring. Keep adding the ingredients until you feel it is well seasoned.

When all the ingredients have been added, and all the peppers, onion and tomato look cooked, your fajitas are ready. NOTE: you can add other veggies, but then it is only stir fry, not fajitas. The tequila gives it flavor, and all alcohol evaporates when cooked.

Serves: 5-6

Preparation time: 15 minutes cook time, 15 minutes prep time

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Marrakesh Couscous Recipe

In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy
by ratherbeswimmin'

1¼ hours | 1 hour prep

SERVES 4 -6

* 2 cups vegetable broth or water (broth recommended)
* 2 cups quick cooking couscous
* 1/2 cup dried currant or raisins
* 2 tablespoons olive oil
* 2 shallots, minced
* 1 large red bell pepper, cut into 1/4 inch dice
* 2 zucchini, chopped
* 1 carrot, shredded
* 1 hot chili pepper, minced
* 4 scallions, minced
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/4 teaspoon turmeric
* salt
* fresh ground black pepper
* 1 tablespoon fresh lemon juice
* 1 tablespoon minced fresh parsley

1. Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
2. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
3. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
4. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
5. Remove from heat and stir in the parsley; taste to adjust seasonings.
6. Serve hot, cold, or at room temperature.
7. *Can add a can of drained chickpeas for protein.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

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Caribbean Guisado

Ingredients:

2 cups of pumpkin, cubed
2 cups Celery root, chopped
2 cups Yucca, peeled and cubed
1 1/2 cups of chickpeas, cooked
2 cups Battata, peeled and cubed
1 1/2 cups of pinto beans, cooked
8 Plum tomatoes, quartered lengthwise
2 medium Chayote squash cut in 2″ pieces

1/4 cup of olive oil
1/4 teaspoon of salt
16 Whole garlic cloves
1 tablespoon of black pepper
3 tablespoons of ground cumin
1 teaspoon of hot pepper sauce
1/2 cup of fresh cilantro, chopped
4 large yellow onions, coarsely chopped

Directions:

Preheat the oven to 300 degrees F. Combine all
of the ingredients into a large roasting pan or
casserole dish. Put in oven and cook, uncovered
for at least 4 hours.

Finally, the pumpkin, chayote and tomatoes will
cook it down to a nice thick sauce. Stir for at
least every 30 minutes. Add more of the stock if
necessary. Serve hot or warm.

Heart Smart Collard Greens

1 pound fresh collard greens, chopped
14 ounces vegetable broth
1 ½ cups water
3 tablespoons Extra Virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sugar

Bring broth, water, olive oil, salt, and pepper to a boil in a medium sized pot. Add the greens and sugar; bring to a boil again. Cover pot and cook on medium heat for 20 minutes or until desired tenderness.