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

Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce

14 oz. extra firm organic tofu
2 tablespoons peanut oil
2 teaspoons finely minced garlic
2 teaspoons finely grated ginger root
1 cup scallions, sliced into 2 inch pieces (This is about 1 bunch green onions. Keep white parts separate from green parts.)
3 tablespoons chicken stock or vegetable stock
1½ tablespoons soy sauce (can sustitute Tamari)
1 teaspoon black sesame seeds (optional)

Remove tofu from package and drain in a colander in the sink for a few minutes. Then cut tofu into slices about ¾ - 1 inch thick. Put each slice between two paper towels and press down on it so most of the liquid is absorbed into the towel, then cut tofu into cubes.

Put wok or heavy frying pan on stove and preheat pan until it feels hot when you hold your hand over it. Add oil and heat until shimmering. Then add garlic and ginger, cook about 10 seconds, and quickly add tofu cubes and white pieces of green onion. Cook, stirring occasionally, until the tofu is quite browned.

When tofu is well browned, add the stock and cook, stirring, until it is mostly evaporated. Add the green parts of green onions and cook about 30 seconds. Add soy sauce and stir to distribute. Turn off heat, put tofu and onions on a serving plate and sprinkle with toasted black sesame seeds. Serve hot.

    

Pasta with Red Peppers and Anchovies

1 - 2 ounce can of Anchovies,
3 cloves of garlic, crushed
½ cup olive oil
2 sweet red peppers, diced
1 pound dry penne pasta, cooked
Salt and pepper to taste

Drain the anchovies and soak in water for 15 minutes. Drain, discard the liquid. Sauté the anchovies and garlic in the olive oil for a few minutes until you can mash the anchovies into a paste. Add the peppers and sauté until tender but not soft. Toss over the hot pasta. Add salt and pepper to taste. Serves 4-6.