Fw: More vegetarian recipes

[Guest guest]



Feel free to use what ever ingredients you want if you don't have such a thing as soy milk. I hope you all enjoy these recipes. They are really quite delicious. Joyce Rudy AZ birds

From: GreyCharlie@...

To: GreyCharlie@...

Cc: greycharlie@... ; chanticleer@...

Sent: Wednesday, October 14, 2009 3:45 PM

Subject: More vegetarian recipes

Potato Enchiladas

Preparation Time: 45 minutesCooking Time: 45 minutesServings: 6-8

12 medium potatoes, peeled and chunked½ cup soy or almond milk½ cup chopped green onions½ cup frozen corn kernels, thawed2 tablespoons chopped green chilies12-14 whole wheat or corn tortillas(or more as needed)6 cups Enchilada Sauce

Enchilada Sauce:1 onion, chopped2 cloves garlic, crushed2 tablespoons water1 28 ounce can crushed tomatoes1 4 ounce can chopped green chilies2-3 tablespoons chili powder1 tablespoon soy sauce½ teaspoon ground cumin1 ½ cups water3 tablespoons cornstarch

Put the potatoes in a large pot with water to cover. Bring to a boil, cover and cook until tender, about 20 minutes. Drain, place in a bowl and mash with the soy or almond milk until creamy, adding a bit more milk if desired to reach the proper consistency. Stir in the green onions, corn and green chilies. Set aside.

While the potatoes are cooking, prepare the enchilada sauce. Place the onion and garlic in a large saucepan with the water. Cook, stirring frequently for about 3 minutes until onion softens. Add the tomatoes, green chilies, chili powder, soy sauce, cumin, and one cup of the water. Mix well, cover and cook over low heat for 10 minutes. Mix the cornstarch with the remaining ½ cup of water. Stir into the sauce and continue to cook and stir until thickened.

Preheat oven to 350 degrees.

Spread about 1 ½ cups of the sauce over the bottom of a 9 x 12 baking dish. Spread a line of potatoes down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all potatoes are used. Pour the remaining sauce over the tortillas. Cover with parchment paper and foil and bake for 30 minutes, or until sauce is bubbly.

Mexican Potato Stew

Preparation Time: 10 minutesCooking Time: 30 minutesServings: 6

1 onion, chopped1 bell pepper, chopped2 cloves garlic, chopped¼ cup water1 15 ounce can Mexican-style stewed tomatoes 1 fresh tomato, chopped½ cup fresh salsa1 tablespoon parsley flakes½ teaspoon ground cumin2 15 ounce cans pinto or black beans, drained and rinsed2 cups chunked potatoesFreshly ground pepperChopped fresh cilantro

Place the onion, bell pepper, garlic and water into a large pot. Cook, stirring frequently, until vegetables soften slightly. Add stewed tomatoes, fresh tomato, salsa, parsley and cumin. Mix well and bring to a boil. Stir in the beans and potatoes. Cover and simmer over low heat about 25 minutes, or until potatoes are tender. Season with freshly ground pepper, if desired, and garnish with fresh cilantro. Serve in a bowl, or over brown rice or other whole grains.

Hints: Use a firm, waxy potato for best results in this dish. Fingerling potatoes are especially delicious in this recipe.

Baked Beans

These beans are nicely sweetened with just a touch of heat. They go together quickly using canned beans and cook in the oven for a “no-fuss†meal. Serve with steamed corn on the cob, baked potatoes and a tossed green salad.

Preparation Time: 15 minutesCooking Time: 1 hour, 15 minutesServings: 6-8

Preheat oven to 350 degrees.

4 15 ounce cans great northern beans2 15 ounce cans mixed beans (see hints below)1 onion, chopped2 cloves garlic, minced2 tablespoons water½ cup molasses1/3 cup ketchup¼ cup vegetarian Worcestershire sauce¼ cup brown sugar3 tablespoons maple syrup2 tablespoons dry mustard1 teaspoon paprika1/8 teaspoon cayenne pepperDash liquid smoke (optional)

Drain beans and place in a large bowl. Place the onion, garlic and water in a small saucepan and cook until softened and water has evaporated. Add to beans. Add remaining ingredients and mix well. Transfer to a covered casserole dish. Bake covered for 1 hour, then remove cover and bake an additional 15 minutes.

Hints: Mixed beans are sometimes called chili beans. They are usually a variety of kidney, pinto and black beans. Or use your own variation of canned beans in this recipe, 6 cans total. These are always a favorite at potlucks.

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