Vegetable Dishes
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Baked Beans
Boiled White Beans,
  Flageolets
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Ratatouille
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Cauliflower Kung Pao

1 large head cauliflower, cut into medium florets
1 ea. red, yellow, orange bell peppers, diced
2 carrots diced
1 tablespoon ginger, minced
2 garlic cloves, minced
5 scallions, sliced
1/3 cup cashews
2 tbsp olive oil
1 lb rice noodles (any other type of noodles will work)

For the sauce
1/2 cup light soy sauce
2 tablespoon sugar
1 tablespoon balsamic vinegar
1 cup water
2 tablespoon corn starch
1 teaspoon sesame oil
1 teaspoon hot pepper flakes
1/2 cup tomato paste

Cook noodles according to package instructions. Mix the sauce ingredients and place in a small pot under low heat. Stir until thickened.

In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 10 minutes until the cauliflower is mostly cooked a bit. Set aside and Repeat for carrots and peppers.

Put the vegetables into the skillet over low heat, add the ginger, garlic, and cashews and gook til everything is done. Add the sauce and stir. Sprinkle the scallions on top.

    

Mexican Quinoa Casserole

1 cup cooked quinoa
1 (15-oz) can drained and rinsed black beans
1 cup frozen corn kernels
1 cup halved cherry tomatoes
2 diced bell peppers, 1 red, 1 yellow
1/2 cup chopped red onion
1 tablespoon cumin
1 teaspoon salt, reduce if broth used in quinoa
1 cup grated Pepper Jack cheese, divided
optional: 1/2 tsp cayenne pepper

Preheat oven to 400˚F.

Combine cooked quinoa, black beans, corn, tomatoes, bell peppers, onion, cumin, salt and ½ cup grated cheese in a large bowl. Spoon into an 8-inch square baking dish. Bake 30 minutes.

Sprinkle remaining cheese on top and bake another 5 minutes. Serve warm.

For 1 cup cooked quinoa, place ⅓ cup quinoa in small saucepan. Add ⅔ cup water (or broth). Bring to a boil, then reduce heat to low. Cover and simmer until most of the liquid is absorbed, 15 to 20 minutes. Fluff with a fork.