Fast Information | Fast Scriptures | Recipes | Ask Dr. D PREVIOUS | NEXT Vegetarian Recipes Cuban Style Rice and Beans a little sunflower oil 1 onion, chopped 3 cloves of crushed garlic half a teaspoon of chilli powder the juice and rind of 1 lemon salt to taste 5 cups of cooked rice of your choice (this recipes is very adaptable though so use more or less if required) 2 cups of cooked beans (black turtle beans worked very well though you could just use tinned kidney beans to avoid soaking and cooking) DIRECTIONS Cook the beans and rice according to packet instructions. Heat the oil and cook the onion, garlic, chilli and lemon rind for a few minutes Mix this into the rice and beans with the lemon juice and serve. Potato Layer Thing 6 or 7 medium sized potatoes 1 large can of baked beans in tomato sauce (approx 800g) 1 large onion, thinly sliced 2 or 3 sliced tomatoes 1 tablespoon of margarine for dotting over the top 1 tablespoon of sesame seeds for sprinkling on the top other optional layers: 1 or 2 cups of left-over rice mixed with some soya milk and herbs sliced mushrooms mixed with a little veg. oil and 2 cloves of crushed garlic 1 can of sweetcorn 1 can of spinach DIRECTIONS Part-boil the potatoes for 5 or 6 minutes until starting to soften. Thinly slice them. In a large casserole or lasagne dish place a layer of potatoes then a layer of beans, then onion and repeat until all used up. That is the basic dish but you can add any other layers you like, such as the garlic mushrooms, sweetcorn, spinach or rice ones above, making the last layer potatoes. Spread the sliced tomatoes over the top, dot with the marg. and sprinkle on the sesame seeds. Bake for about an hour or until the potatoes are soft at 190C/380F. Orange Beef-Style Tofu Stir-Fry 1/4 cup vegetable oil for frying 1/4 cup cornstarch 1 (16 ounce) package firm tofu, drained and cut into strips 2 tablespoons soy sauce 1/2 cup orange juice 1/4 cup warm water 1 tablespoon sugar 1 teaspoon chili paste 1 teaspoon cornstarch 1 tablespoon vegetable oil 2 carrots, sliced DIRECTIONS Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean. In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth. Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce. Vegan Fajitas 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon dried oregano 1 teaspoon chili powder garlic salt to taste salt and pepper to taste 1 teaspoon white sugar 2 small zucchini, julienned 2 medium small yellow squash, julienned 1 large onion, sliced 1 green bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 2 tablespoons olive oil 1 (8.75 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, drained DIRECTIONS In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables. Vegan Moroccan Couscous 1 tablespoon olive oil 1 onion, diced 3 cups vegetable broth 2 carrots, peeled and julienned 2 turnips, peeled and julienned 1 sweet potato, julienned 1 zucchini, julienned 1 red bell pepper, julienned 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can tomato sauce 1/4 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1 pinch saffron 1 pinch curry powder 2 cups uncooked couscous DIRECTIONS Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes. Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes. Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through. Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top. PREVIOUS | NEXT