Vegetarian Recipes
The following recipes are from How Mary and Frank and Friends Eat by Mary T. Hoffman and Frank L. Hoffman:
Broccoli and Tofu in Garlic Sauce
1 medium onion, diced
3 Tbsp. crushed or minced garlic
2 lbs. broccoli florets
1 lb. firm tofu, cut into 1/2-inch cubes
1 & 1/2 tsp. ginger
1/4 tsp. cayenne pepper
3 Tbsp. corn starch
1/3 cup soya sauce
1 cup water
Place the onion and garlic in a wok or large sauté pan and cook until the onion just begins to turn translucent. Add a little water, as needed, during cooking to prevent sticking.
Wash and separate the broccoli florets and thinly slice the stems. Add the broccoli, tofu, ginger and cayenne pepper to the pan and cook until the broccoli starts to become tender.
Mix together the corn starch, soya sauce and about _ cup of water. Add the soya sauce mixture to the vegetables and continue cooking, stirring continuously. When the sauce thickens and thoroughly coats the vegetables, remove from the heat. (Stir in additional water, if needed, to adjust the thickness of the sauce.)
Serve over brown rice.
Curried Chick Peas and Dahl
2 cups water
1 16-oz. can whole peeled tomatoes, with liquid
1 16-oz. can chick peas (garbanzo beans), with liquid
1 cup chopped onions
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped
2 large celery stalks, chopped
1 & 1/2 cups uncooked dahl
3 oz. frozen concentrated orange juice, thawed
1 Tbsp. minced garlic
1 & 1/2 tsp. ginger
1 & 1/2 tsp. curry powder
1 & 1/2 tsp. cumin
1/2 tsp. ground hot red pepper, or to taste
1/2 tsp. dried cilantro, or 2 Tbsp. fresh minced cilantro
Stir together all the ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover, and let simmer, stirring occasionally, until the lentils are soft and the liquid is absorbed, about 45 minutes.
Serve over basmati rice.
Vegetable Medley With Peanut Sauce
For the sauce:
1 cup water
1/3 cup smooth peanut butter
1 Tbsp. corn starch
4 garlic cloves
2 Tbsp. soya sauce
2 tsp. ginger
1/4 tsp. cayenne pepper
For the stir-fry:
1 lb. string beans
1 medium onion
2 carrots
1 lb. courgette
1 lb. cauliflower florets
1/2 cup fresh or frozen peas
Place all the ingredients for the sauce in a blender and process at high speed until smooth. Set aside.
Clean and wash the vegetables. Trim off the stem ends of the string beans. Peel the onion and carrots. Cut all the vegetables into bite-sized pieces and place in a wok. (The string beans can be left long, if desired.) Stir-fry the vegetables at 375 degrees F with a little water until tender.
Lower the heat and add the peanut sauce to the vegetables. Continue cooking, stirring until the sauce thickens and all the liquid in the wok is combined with the sauce. Cook for 1 minute more.
Serve over brown rice.
Sri Lankan Style Curried Mixed-Bean Soup
3 cups dried, mixed beans
8 cups water (approximately)
1 medium onion, peeled
8 garlic cloves
2 carrots
1/2 tsp. fennel seed
2/3 cup shredded, unsweetened coconut
1 6-oz. can tomato paste
1 tsp. cumin
2 tsp. ground coriander seed
1/2 tsp. fenugreek
1/2 tsp. ground mustard seed
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. cayenne pepper
Chopped parsley (optional), for garnish
This flavourful soup tastes best when prepared in a slow cooker (crock pot).
Thoroughly wash and clean the mixed beans and place them in a crock pot, set on medium heat, with 6 cups of boiling water. Cook overnight or for about 8 hours.
Place the onion, garlic, carrots, fennel seed, coconut and _ cup of cold water in a blender and blend at high speed until smooth. Add the onion mixture to the crock pot and set the heat to ‘high’. Rinse out the blender with another _ cup of water and add this to the crock pot. Add the remaining ingredients and mix thoroughly. Cook for another 4 or more hours, stirring occasionally. Add extra water, if needed, to reach the desired consistency.
Garnish the soup with chopped parsley, if desired.
Greek Style Vegetable-Rice Stuffing
4-5 cups diced onions
4-5 cups diced white or Yukon gold potatoes
4-5 cups diced yams or sweet potatoes
4 cups diced carrots
4 cups diced celery
2 cups diced green bell peppers
2 cups chopped parsley (including stems)
2 cups walnut pieces
2 cups raisins
1 Tbsp. cloves
1 lb. or 2 & 1/2 cups brown rice, cooked in 5 cups of water
Preheat the oven to 350 degrees F. Place all the ingredients in a large baking pan and mix together thoroughly. Cook, covered, until tender, about 1 to 1 & 1/2 hours, stirring every 30 minutes. Add a little water, if needed, to keep the stuffing from drying out or burning.
Serve as a side dish or use to stuff acorn or hubbard squash.
Frozen Peach ‘Cream’
Fresh peaches
Dried dates, pitted
Blueberries (optional)
Wash and clean the peaches and remove any bad spots or sections. Cut the peaches into slices, removing the pits. Place the peach slices on a non-stick cookie sheet and freeze. At the same time, wash and freeze the blueberries, if desired. When the fruit is thoroughly frozen, continue with the recipe, or store it in the freezer for future use.
Place 2 cups of frozen peach slices and 6 pitted dates in a blender. Blend at high speed, tamping down as necessary, until smooth and creamy. Spoon the peach cream into serving dishes and garnish with frozen blueberries, if desired.
Serve immediately.
