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Title: Spicy Mixed Vegetable Curry

1 C shredded cabbage
1 C green peas
1 C green beans, sliced
2 - medium potatoes, peeled and diced
3 T vegetable oil
2 - medium onions, thinly sliced
1 t green pepper, chopped
1 T ground coriander
1/2 t cumin
1/2 t aniseed, crushed
1/4 t ground cardamom
1/8 t ground cinnamon
1/8 t ground cloves
1/4 t chili powder
1/2 t ginger, finely chopped
2 T fresh cilantro, chopped
1 t salt
1 1/2 C thick coconut milk
1/2 - lemon, juice of

Combine cabbage, green peas, green beans, and potatoes. Add just enough water to cook without burning and simmer for 5 minutes. Drain.

Meanwhile, heat vegetable oil and fry onions until golden. Add green pepper, ground coriander, cumin, aniseed, cardamom, cinnamon, cloves, chili powder, ginger, and cilantro. Fry for a minute or two. Put in mixed vegetables and salt. Fry for several minutes, stirring frequently, and then put in coconut milk. Simmer gently until vegetables are tender, watching carefully to prevent burning. Remove from heat and add lemon juice.


From A Taste of India
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---begin-tinykitchen---
Title: Mixed Vegetable Curry

3 T vegetable oil
2 t ground coriander
1/2 t chili powder
1/4 t turmeric
1/4 t ginger, chopped finely
2 - cloves garlic, crushed
3 T grated unsweetened coconut
1 C cauliflower, cut up
2 - small potatoes, peeled and quartered
1 C green peas
1 - large carrot, sliced
1 - medium onion, thinly sliced
2 - large tomatoes, chopped
1 - green chili, finely chopped
1/4 C water
1 t salt
1/4 C lemon juice

Heat vegetable oil and fry coriander, chili powder, turmeric, ginger, garlic, and coconut for 2-3 minutes. Add cauliflower, potatoes, green peas, and carrot. Fry for 5 minutes. Put in onion, tomatoes, green chili, salt, and water. Simmer until all the vegetables are tender, adding a little more water if it gets too dry. Add lemon juice, simmer a few more minutes.


From A Taste of India
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---begin-tinykitchen---
Title: Chickpea and Avocado Muffaletta

1 1/2 C cooked chickpeas (one 15 oz. can)
1/2 C roasted red bell peppers, chopped
1 C pimiento-stuffed green olives, chopped
1 C black olives, pitted and chopped
1/2 C pepperoncini or banana peppers,seeded and chopped
2 - large cloves garlic, minced
2 T capers, drained
2 T fresh parsley, chopped
1 t dried oregano
1/4 C olive oil
2 T white wine vinegar
0 - salt and pepper
1 - loaf crusty Italian bread (round, if possible)
2 - ripe avocados, peeled and sliced
1 - tomato, thinly sliced

In a food processor, process the chickpeas and roasted pepper until smooth. Set aside.

In a medium-size bowl, combine the olives, banana peppers, garlic, capers, parsley, oregano, olive oil, vinegar, and salt and pepper to taste. Set aside.

Using a serrated knife, cut the bread in half horizontally. Remove some of the insides to make room for the filling. Spoon some of the liquid from the olive salad onto the cut sides of the bread. Spread the chickpea mixture over the bottom half. Layer the avocado and tomato on top, then spread the olive salad evenly over all. Using a serrated knife, cut the sandwich into 4 wedges and serve.

From Vegan Planet
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---begin-tinykitchen---
Title: Poblanos Stuffed With Rice

2 oranges
8 poblano chiles
2 T olive oil
1 - small yellow onion, minced
1 - small carrot, grated
1 T ground cumin
2 C cooked rice
0 - salt and pepper
1/4 C chopped almonds

Preheat the oven to 350° F. Grate 2 tablespoons of zest from the oranges and set aside in a small bowl. Remove the remaining peel and pith from the oranges and coarsely chop them, adding to the zest along with any juice. Set aside.

Lightly roast the poblanos. make a lengthwise cut in the chiles and remove the seeds. Place cut side up on a lightly oiled baking dish and set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the cumin, rice, orange mixutre, and salt and pepper to taste. Mix well.

Spoon the stuffing mixture into the chiles and sprinkle with the almonds. Drizzle with the remaining 1 tablespoon olive oil and bake until hot, about 30 minutes. Serve hot.

From Vegan Planet
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---begin-tinykitchen---
Title: Hazelnut and Mushroom Curry

3 - Japanese eggplants, sliced 1/2 inch thick
2 - zucchinis, sliced 1/2 inch thick
2 - ripe tomatoes, chopped
1/2 lb. cremini or button mushrooms, sliced
1/2 C water
1/4 C dry red wine
1 T olive oil
3 - cloves garlic, minced
1 t curry powder
1/4 t ground cinnamon
1/4 t turmeric
0 - salt and pepper
1 C whole hazelnuts

Combine the eggplant, zucchinis, tomatoes, mushrooms, water, wine, olive oil, garlic, curry powder, cinnamon, and turmeric in a large, deep skillet. Cook and stir over high heat for 10-12 minutes, or until the vegetables are soft. Season with salt and pepper.

While the vegetables are cooking, coarsely chop the hazelnuts in the food processor. Transfer the hazelnuts to a dry skillet, and toast them over high heat for about 2 minutes, stirring constantly. Watch carefully to prevent burning.

Add the hazelnuts to the vegetables and stir for 1-2 minutes or until the sauce thickens slightly.

From Nut Gourmet
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---begin-tinykitchen---
Title: Zesty Black Bean Patties

1/4 C pine nuts
1/4 C walnuts, coarsely chopped
1 - small onion, coarsely chopped
2 C cooked black beans, drained and rinsed (1 can)
1/2 C wheat germ or oat bran
3 T water
1 t salt
3/4 t ground cumin
3/4 t ground coriander
3/4 t chili powder
1/4 t garlic powder
1/4 t ground black pepper

Preheat the oven to 400° F and lightly oil a large baking sheet. Combine the pine nuts and walnuts in the food processor and process until they are finely ground. Transfer to a large mixing bowl and set aside.

Put the onion into the food processor and pulse until it is minced. Transfer to the bowl with the nut meal.

Measure 1/2 cup of the black beans and add them to the bowl with the nut meal. Put the remainder of the beans into the food processor along with the wheat germ, water, salt, cumin, coriander, chili powder, garlic powder, and pepper and process until well blended. Spoon the mixture into the nut meal and mix well.

Drop the mixture from a large spoon onto the prepared baking sheet to form nine or ten three inch patties. Flatten the patties slightly so they will bake evenly. Bake for 12-14 minutes. Turn them over with a spatula and bake 10-12 minutes longer.

From Nut Gourmet
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---begin-tinykitchen---
Title: Pistachio Fondue

1 C pistachios
2 1/2 C vegan milk
2 T nutritional yeast flakes
1 1/4 t salt
0 - dash of cayenne
0 - ground black pepper

Grind the pistachios to a fine meal in several baches in an electric mini-chopper or coffee grinder. Transfer to a small bowl and set aside.

Combine the vegan milk, nutritional yeast, salt, cayenne, and pepper in a 2-quart saucepan. Bring to a boil over medium-high heat. Watch carefully so the mixture doesn't boil over.

Add the ground pistachios to the bubbling mixture a little at a time, stirring with a wire whip for about 2 minutes, or until thickened. If necessary, lower the heat slightly to prevent burning.

Remove from the heat and let rest for 15-20 minutes to thicken further. Gently warm on medium heat, if needed. Store in a covered container in the refrigerator. It will keep for up to five days.

From Nut Gourmet
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---begin-tinykitchen---
Title: Spanakopita à la Asirvatham

1 1/2 1b Tofu, extra firm, crumbled
1 pkg Phyllo sheets
6 C Spinach, rinsed well
2 C onion, diced
2 T olive oil
3/4 C garbanzo beans, cooked, drained and mashed
3/4 C tahini, roasted
1/2 C kalamata olives, chopped
1/4 C garlic, minced
1/4 C soy sauce, or to taste
2 T Italian parsley, minced
2 T basil, minced
1 T nutritional yeast
1 1/2 t oregano, minced
1 1/2 t thyme, minced
1 t rosemary, fresh minced
1/2 t Sea salt, or to taste
1/2 t ground black pepper
1/4 C olive oil for basting

Steam spinach lightly for 3-5 minutes.

Preheat oven to 350. Place 2 tbl oil in a large pot on medium high heat. Add onions and garlic, cook 5 minutes, stirring frequently. Add the tofu and cook for 10 minutes, stirring frequently. Add the remaining ingredients, except the phyllo dough and corn oil, cook an additional 5 minutes, stirring frequently. Remove from heat.

Lightly oil a 9 x 13 casserole dish. Place 1/3 of the phyllo dought (7 sheets) on the bottom of the dish, one sheet at a time, lightly oiling each sheet with corn or olive oil using a small pastry brush. Place half of the tofu mixture on top of the phyllo dough.

Top with 7 sheets of the phyllo dough, oiling each sheet as in step 3 and add the remaining 1/2 of the tofu mixture. Top with the remaining phyllo dough, lightly brush with oil, and bake until phyllo is golden brown, approximately 20 minutes. Allow to cool 10-15 minutes before serving.

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---begin-tinykitchen---
Title: Ultimate Shepherd's Pie

2 T olive oil
1 - large yellow onion, chopped
1 - large carrot, chopped
4 oz. white mushrooms, chopped
1 T tomato paste
2 T soy sauce
1 C vegetable stock
1/2 t dried thyme
1/2 t dried marjoram
0 - salt and pepper
1 T cornstarch
3 - frozen veggie burgers, thawed and crumbled
1/2 C frozen green peas
1/4 C ground walnuts
3 C mashed potatoes
1/4 t paprika

Preheat the oven to 375° F.

Saute the onion and carrot in olive oil about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, soy sauce, stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch (mixed with 2 tablespoons water) to thicken slightly, about 1 minute.

Spoon the filling mixture into a lightly oiled 2 1/2 quart baking dish. Stir in the chopped burgers, peas, and walnuts. Spread the mashed potatoes over the top. Sprinkle with paprika and drizzle with the remaining 1 tablespoon olive oil.

Bake until the potatoesa re hot and bubbly and the top is golden brown, about 30 minutes.

From Vegan Planet
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---begin-tinykitchen---
Title: Artichoke Gratin

1 lb. potatoes, peeled and thinly sliced
1 - large carrot, thinly sliced
1 - medium parsnip, peeled and thinly sliced
1/4 C olive oil
1 - leek (white part only), thinly sliced
2 - garlic cloves, minced
2 - 9 oz. pkg frozen artichoke hearts, cooked and chopped
0 - salt and pepper
1/2 C vegetable stock
1/2 t dried thyme
1 C fresh bread crumbs
1/4 t paprika

Preheat the oven to 375° F. Parboil the potato, carrot, and parsnip slices in boiling salted water for 5 minutes. Drain well and set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leek, garlic, and artichokes, and salt and pepper to taste. Cover and cook, stirring occasionally, until the leek is tender, about 5 minutes. Stir in the stock and thyme and set aside.

Lightly oil a 2-quart gratin dish. Layer half of the potato, carrot, and parsnip slices in the bottom of the dish. Top with half of the artichoke mixture and season with salt and pepper. Do a second layer of each.

In a small bowl, combine the bread crumbs, the remaining 2 tablespoons of olive oil, and the paprika. Blend gently with a fork and sprinkle on top of the gratin.

Bake until the vegetables are tender and the top is golden brown, about 45 minutes.

From Vegan Planet
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---begin-tinykitchen---
Title: Tofu with Lemon-Caper sauce

1 - 16 oz pkg. extra-firm tofu, cut in 1/4 inch thick slices
0 - salt and pepper
2 T olive oil
1/4 C dry white wine
3 T lemon juice
2 T capers, drained and chopped
1 - large garlic clove, minced
2 - bunches watercress

Pat the tofu dry and season with salt and pepper to taste. Saute tofu in olive oil until golden brown on both sides, 2-4 minutes per side. Add the wine, lemon juice, and capers and simmer until the sauce is slightly reduced, about 2 minutes. Reduce the heat and keep warm.

Saute the garlic for 30 seconds in the remaining 1 tablespoon olive oil. Add the watercress and cook until wilted, 2-3 minutes. Season with salt and pepper.

Serve with watercress on the bottom, tofu on the top, and sauce drizzled over both.

From Vegan Planet
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---begin-tinykitchen---
Title: West Coast Chili

1 T olive oil
1 - medium yellow onion, chopped
1 - small red bell pepper, chopped
1 - small yellow bell pepper, chopped
1 - garlic clove, minced
8 - plum tomatoes, diced
1/4 C tomato paste
2 T chili powder
1 t fresh oregano, minced (or 1/2 t dried oregano)
1/2 C dry red wine
1 1/2 C water
3 C cooked kidney beans
0 - salt and pepper
2 - ripe avocados, peeled and diced
1/2 C black olives, brine-cured, pitted and sliced

Heat the olive oil in a large pot over medium heat. Add the onion, bell peppers, and garlic. cover and cook until softened, about 10 minutes. Add the tomatoes, tomato paste, chili powder, oregano, wine, water, beans, and salt and pepper to taste. Simmer until the flavors are blended and the desired consistency is achieved, about 30 minutes.

Serve hot, topped with avocados and olives.

From Vegan Planet
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---begin-tinykitchen---
Title: Red Bean Cakes

2 t olive oil
1 - small red onion, chopped
1 - small red bell pepper, chopped
1/2 C celery, chopped
1 - large garlic clove, minced
1/2 t paprika
1/2 t dried thyme
1/4 t cayenne
0 - salt and pepper
1 1/2 C cooked red beans
1/2 C cooked rice
2 T fresh parsley, minced
1/4 C blanched almonds
1 T shallots, minced
1/2 C coconut milk

Saute the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne in olive oil, covered, for about 10 minutes. Season with salt and pepper and set aside.

In a food processor, combine the beans, rice, parsley, and sauteed onion mixture. Pulse to blend, leaving some texture intact. shape into patties and set aside.

Cook bean cakes in olive oil, turning once, until browned on both sides, 7-10 minutes total. Keep warm

Place the almonds and shallots in a blender and grind into a paste. Add the coconut milk and salt and pepper to taste and blend until smooth. Transfer to a small saucepan over low heat and cook, stirring, until hot.

To serve, pour the coconut sauce over the bean cakes.

From Vegan Planet
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---begin-tinykitchen---
Title: Eggplant Cutlets

1 - large eggplant
0 - ground black pepper
1/4 C olive oil
1 - large clove garlic, peeled
1 - jar marinara sauce
1/4 C pitted kalamata olives, chopped

Cut cross-wise large rounds from the eggplant, sprinkle with salt, and set in a colander to drain for 30 minutes. Rinse the eggplant slices and drain well between paper towels. Season on both sides with pepper.

In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Remove and discard the garlic.

Add the eggplant and cook until nicely browned, about 4 minutes on each side. Transfer to a serving platter and top with the marinara sauce. Sprinkle evenly with the olives and serve at once.

From Vegan Italiano
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---begin-tinykitchen---
Title: Chili with Hominy

1 - can crushed tomato (28 oz.)
2 - cans pinto beans
1 - can garbanzo beans
1 - can hominy
1 - can tomato paste (4.5 oz.)
1 - can green chili peppers (4 oz.)
2 - onions, chopped
2 - zucchini, chopped
1 1/2 T chili powder
2 t cumin
2 - cloves garlic, minced
1 t molasses

Mix it all together in a large pot and cook until done.

From bigoven.com
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