Vegeterian Delights Recipes...

[Alyssa]

allrecipes.com/Recipes/everyday-cooking/vegetarian/main.aspx

[Alyssa]

Veggie Tacos Recipe



Packaged corn tortillas vary in quality. Look for a thick tortilla, it will hold up better in the cooking. Otherwise, if your tortillas are more fragile, you may need to double them up - 2 per taco.

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Ingredients

Olive oil
1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch of ground cumin
Pinch of ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

Method

1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.

2 You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)

2a Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.

2b Preparing tortillas in the microwave Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.

3 Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.

Yield: Makes 4 tacos. Serves 2.

[Deleted]

Is a pumkin a fruit or vegetable? Don't matter they're tasty curried.
Pumpkin Curry

olive oil for frying
2 onions
4 cloves of garlic
1 small, but not too small pumpkin
2 fair sized potatoes
1 cooking apple
2tsp curry paste or 1tsp of curry powder
1tsp turmeric
2cm fresh root ginger
2 bay leaves
1 can of coconut milk
half a pint of plain yoghurt
fromage frais to serve

Chop the onion and fry until golden brown in a frying pan with a little olive oil.
Chop the remaining vegetables up including the root ginger and garlic.
Put all the vegetables with the onions into a large pan.
Fry gently for a few minutes till tender.
Add the coconut milk, and the yoghurt.
Bring to the boil and simmer till sauce has rendered down and thickened.
Serve on bed of boiled rice, and drizzle fromage frais over the top.
Nice with warm naan bread or chapatti's

[Deleted]

Cowboy Caviar


Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.



Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes


Servings 12 servings

Calories 194 kcal


Ingredients

•• 1/2 cup olive oil
•• 1/3 cup sugar (see notes)
•• 1/3 cup white wine vinegar
•• 1 teaspoon chili powder
•• 1 teaspoon salt
•• 1 pound Roma tomatoes, seeded and diced
•• 1 (15 ounce) can black-eyed peas, drained and rinsed
•• 1 (15 ounce) can black beans, drained and rinsed
•• 1 (11 ounce) can super sweet corn, drained (see notes)
•• 1 red onion, diced
•• 1/2 cup diced green bell pepper
•• 1/2 cup diced red bell pepper
•• 1 cup chopped cilantro (from 1 bunch)

US Customary - Metric


Instructions




1.In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.



2.Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.



3.Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.



Recipe Notes
1.Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2.1 sweet onion or a bunch of green onions may be substituted for the red onion.
3.A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
4.In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America's Dairyland. And we love it.