Veggie Asian Noodle Bowl

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/4 cup barbecue sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon peanut butter
• 1/8 teaspoon cayenne (optional)
• 1 tablespoon vegetable oil
• 1 small onion, cut into thin wedges
• 1/4 cup red bell pepper, chopped
• 2 cups broccoli florets
• 3/4 cup water
• 1 (10 ounce) package chinese curly noodles
• 1 (14 ounce) can baby corn, drained
• 1/4 cup peanuts, chopped

Recipe

• 1 mix bbq sauce, hoisin sauce, peanut butter and cayenne and set aside.
• 2 heat oil in skillet over medium heat 1-2 minutes. cook onion and bell pepper in oil for 2 minutes stirring frequently. stir in broccoli and water. cover and cook 4-6 minutes, stirring occasionally, until broccoli is crisp-tender.
• 3 while veggies are cooking, cook noodles until tender.
• 4 stir corn and sauce mixture into vegetable mixture. cook uncovered 3-4 minutes, stirring occasionally until hot and bubbly.
• 5 drain noodles, place in individual bowls and top with vegetable mixture. sprinkle with peanuts and serve.

Tangerine-marinated Olives (aceitunas Alinadas Con Mandarina)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cups mixed cracked green olives
• 6 small garlic cloves, crushed with a garlic press
• 2 tablespoons grated tangerine zest
• 1/2 cup fresh tangerine juice
• 4 thin lemon slices, cut in half and seeded
• 3 -4 tablespoons sherry wine vinegar, preferably aged
• 1/4 cup extra virgin olive oil
• 2 small bay leaves
• 1/2 small dried chili, such as arbol, crumbled (to taste)
• 1 pinch ground cumin

Recipe

• 1 place the olices, garlic, tangerine zest, and juice, lemon, vinegar, olive oil, bay leaves, chile and cumin in a large glass jar or bowl and stir to mix well.
• 2 cover the jar and let the olives marinate overnight at room temperature, tossing occasionall.
• 3 for a richer flavor, let the olives marinate for up to a week in the refrigerator.

Vegetarian Tuscan Bean Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 (29 ounce) can goya cannellini beans
• 2 stalks celery, sliced
• 1/4-1/2 cup red pepper, diced
• 1/2 medium onion, diced
• 2 small garlic cloves, sliced
• 2 cups vegetable stock
• 1/2-1 tablespoon mrs. dash onion and herb seasoning
• 1/2-1 tablespoon italian seasoning (no salt)
• 1 pinch salt
• 2 tablespoons olive oil

Recipe

• 1 put about 2 tablespoons of olive oil in a medium sauce pan over medium-high heat.
• 2 add all of the vegetables, the mrs. dash, the italian seasoning, and the salt and sauté until the onions are semi-translucent.
• 3 add the bean and vegetable stock and bring to a boil.
• 4 transfer the soup in batches to a blender and puree until smooth. serve hot.

Vegetarian West African Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2/3 cup roasted peanuts
• 2 teaspoons vegetable oil
• 2 cups chopped onions
• 6 cups sweet potatoes, peeled & cut in 1 " cubes
• 1 tablespoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 (15 1/2 ounce) cans chickpeas, drained
• 2 (14 1/2 ounce) cans vegetable broth
• 1 (28 ounce) can diced tomatoes, undrained
• 1 sprig flat leaf parsley (optional)

Recipe

• 1 to make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
• 2 in a dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
• 3 add peanut butter plus sweet potato through tomatoes.
• 4 bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
• 5 serve garnished with parsley.

Vegetarian Wonton Dumplings

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 large carrots, cut into chunks
• 8 ounces firm tofu
• 7 dried chinese black mushrooms, soaked in hot water to rehydrate
• 1/2 lb fresh spinach, rinsed and trimmed
• 6 large chinese cabbage leaves or 6 large american cabbage leaves, trimmed
• 2 garlic cloves
• 1/2 bunch cilantro, rinsed and trimmed
• 1 large egg, beaten
• 1 tablespoon minced fresh ginger
• 2 tablespoons low sodium soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 -3 teaspoon salt (or to taste)
• 50 wonton wrappers (3 inch round)
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/2 tablespoon chili sauce

Recipe

• 1 wonton dumplings:
• 2 dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
• 3 place in food processor, and chop very finely.
• 4 place vegetable mixture into a large bowl.
• 5 mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
• 6 drain any excess liquid from mixture.
• 7 place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
• 8 place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
• 9 repeat process until all ingredients are used up.
• 10 bring a large pot of salted water to a boil.
• 11 add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
• 12 use a slotted skimmer to remove from water, and set aside in a bowl.
• 13 (don't allow the wontons to touch while still hot or they may stick.
• 14 dipping sauce:
• 15 thoroughly mix all sauce ingredients together and set aside.
• 16 to serve, arrange wontons on a platter, and pass with dipping sauce.

Vegetarian Vegetable Salad

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (8 ounce) can pitted black olives (drained)
• 1 (16 ounce) can water-packed artichoke hearts (drained)
• 1/2 lb hard italian cheese (cut into small cubes)
• 3 medium tomatoes (cut into eighths)
• 3 tablespoons olive oil
• 1 1/2 teaspoons lemon juice
• 2 teaspoons chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch garlic powder or 1 pinch hing

Recipe

• 1 in bowl, combine all of the above ingredients.
• 2 refrigerate for at least 1 hour before serving to blend flavors.

Vegetarian Zucchini Stew. No Fat

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons applesauce
• 1 onion, chopped
• 1 zucchini, sliced
• 1 carrot, sliced
• 400 g canned tomatoes
• 250 g dried garbanzo beans (soak overnight)
• 100 g peas
• 1 potato, chopped
• 1/2 green bell pepper, chopped

Recipe

• 1 the cooking time is approximate.
• 2 boil or steam the carrots and potato.
• 3 in the applesauce, gently cook the onions and peppers, then add all the other ingredients, including the potato and carrots.
• 4 you can also add some pasta or rice to this dish.
• 5 cook slowly until all the vegetables are cooked.