Vegetarian Slop, Sloppy Joes

1-2 TBS oil
1/2 onion, chopped
1/2 green pepper, chopped
1-2 stalks celery, chopped
1 clove garlic, minced
package of frozen vegetarian meat crumbles (Boca or Morningstar) equal to 1 pound of meat
16 oz can tomato sauce
1 TBS vegetarian Worcestershire Sauce
Tabasco Sauce to taste
salt & pepper to taste
approximately 1/4 cup water

• Heat the oil and saute the chopped vegetables about 5-7 minutes until browned and slightly softened
• Add the minced garlic and veggie meat crumbles, combine and cook for a few minutes to thaw the crumbles
• Add tomato, Worcestershire and Tabasco sauces, combine
• Add salt and pepper and about 1/4 cup of water, simmer while you make the salad and toast the buns, stirring occasionally.  Add more water if necessary to keep it from drying out.
• After about 20 minutes, it should be heated through and thickened.
• Serve on toasted buns with any desired condiments.

Thai Fried Rice

3 cups cold, cooked Jasmine rice
1 pkg extra firm tofu
2 TBS oil
crushed red pepper
2 cloves garlice, minced
1/2 chopped onion
1/2 chopped red pepper
1/2 diced fresh hot pepper
1 chopped carrot
1 fresh lime
1/2 c frozen peas
3 green onions, sliced
2 TBS soy sauce
2 TBS hot sauce (Siracha)
1/2 diced fresh tomato
2 TBS chopped cilantro
1/4 cup chopped peanuts

• Cook the rice, refrigerate to cool
• Slice your drained and dried tofu into 1/2 inch slices, fry in hot oil until both sides are browned, cool then cut into desired size - I cut each slice into eighths
• Heat oil in large fry pan, like your trusty electric skillet (Thanks Andrew)
• Add garlic and pepper flakes and fry for about 30 seconds to flavor the oil
• Add chopped onion, peppers, carrot and fry for about 5-7 minutes until tender
• Cut lime into quarters, squeeze the juice of 2 quarters into vegetables, then throw the quarters in the pan along with the peas and fry it together for a few minutes while you whisk the hot sauce and soy sauce together and chop the cilantro and peanuts.
• Add the rice and the hot sauce/soy sauce mixture, combine it all together in the fry pan.
• Add the tofu and tomato, add salt if needed and stir it all together
• Fry for a few minutes to get everything nice and hot
• Remove the fried lime quarters (ewww)
• Place in serving bowl, squeeze the juice from the other 2 lime quarters over the rice, top with chopped peanuts and cilantro

Pasta with Broccoli and Almonds

1 lb tube pasta
1/2 large onion
1/2 red pepper
1 carrot
1 clove garlic, chopped
1 TBS olive oil
1/4 - 1/2 tsp basil
crushed red pepper to taste
salt
1 package frozen broccoli florets
1/3 cup slivered almonds
Parmesan cheese

1.  Start the water to boil to cook 1 lb of pasta
2.  Preheat the oven to 350°
3.  Chop onion, red pepper, carrot, garlic
4.  Heat olive oil over med hi heat, put the veggies in and brown
5.  Sprinkle on basil, salt and crushed red pepper
5.  Add a package of frozen broccoli florets, turn heat down, cover and allow to steam while the pasta finishes cooking
6.  Toast 1/3 cup slivered almonds in the oven for about 5 minutes ( you can put the garlic bread in too)
7.  Drain the cooked pasta, toss with olive oil, salt, then add to veggies in the skillet. Allow to fry in the pan for a few minutes so some of the pasta gets a little browned and crunchy.
8.  Toss in the toasted almonds.  Serve topped with Parmesan cheese.

Tomato Pesto Pasta Dinner

• Set the oven to 350°
• Start the pasta water to boil
• Wrap the french bread in foil and throw it in the oven. 
• Put 1/3 cup of pine nuts in a shallow baking dish and toast in the oven until brown and fragrant
• in a big bowl, mix 1/3 cup olive oil, 1 can tomato paste, a blob of minced garlic,1 tsp basil, 1 tbs dried parsley, salt, pepper, 1/2 cup parmesan cheese and the toasted pine nuts
• When the water boils, put the pasta in to cook, 
• Before you drain the pasta, add a couple of spoonfuls of the pasta water to the tomato paste mixture
• Make a salad of salad mix, dried cranberries and croutons (add anything else you want).
• Drain the pasta, mix it in the big bowl with the sauce, serve straightaway with the salad, warm bread and wine.

Pizza or Caroli/Stromboli/Calzone Dough

1 cup of hot water (microwave for 30 seconds):
1 package/1 TBS of yeast
1 TBS sugar
1/2 tsp salt
about 1 TBS olive oil (glug glug)
2 1/2 to 3 cups flour

• Dissolve the sugar and yeast in the hot water
• When it gets nice and foamy,add the salt, oil, and 2 cups of flour
• Knead or process in food processor, adding flour until smooth & dough no longer sticks to the side.
• Place in a greased bowl, cover with plastic wrap, lid or a clean dishtowel
• Let rise in a nice warm place (Like on the counter above the running dishwasher)
• After about an hour, punch it down and roll it out into 2 pizzas or 4 carolis
• Top/fill with your choice of cheeses and veggies
• Bake at 425° until golden brown - enjoy!

Greek Salad

The Dressing
6 TBS olive oil
4 TBS red wine vinegar (you can use fresh lemon juice instead)
1 tsp oregano
about 1/2 tsp mined garlic
black pepper
whip it together then toss with the salad.

The Salad
salad greens
tomatoes
bell peppers
Kalamata olives
red onion, slivered
feta cheese
cucumber if you like it
whatever else you want - we added mushrooms, marinated artichoke hearts, grilled red pepper strips, and julienned carrots. 
OPA!

Black Bean Patties

1/2 onion, minced
1 tsp minced garlic
16 oz can chopped roasted tomatoes
1 small can chopped green chiles
2 green onions
1/4 cup salsa
1/8 tsp nutmeg
salt to taste
1 can or 2 to 2 1/2 cups cooked black beans
1/4 cup or so water

• Saute the onion and garlic in oil on med hi until browned and softened.
• Add the green chiles, green onions, salsa and nutmeg, stir to combine.
• Mash up the black beans in a medium large bowl and add water until the beans can be combined with other ingredients but still be firm enough to hold its shape as you form into patties.
• Dump the sauteed mixture into the  bowl, mix it all together and form into about 8 small patties.
• Fry in oil until crispy on both sides.

Serve sprinkled with cheese garnished with salsa, sour cream, guacamole.

Aunt Vici's Cheesecake

The Filling
12 oz. cream cheese
2 eggs
1 TBS cream
1 TBS vanilla
1/2 cup sugar

• Whip until smooth, pour into a pie pan with your choice of crust - graham cracker, vanilla wafers...
• Bake 20-25 minutes at 325°
• Remove cheesecake and increase oven temperature to  425°.
• Make the topping while the oven heats.

The Topping
1 cup sour cream
2 TBS sugar
2 tsp vanilla

• Blend well, spread over baked filling.
• Bake at 425° for 5 minutes.
• Chill overnight.

Easy Salsa

1 16 oz can chopped tomatoes ( you can use roasted tomatoes or Rotel - mild or regular)
1/3 cup each finely chopped onion and green pepper
4oz can chopped green chiles
2 TBS chopped cilantro
1 tsp sugar
1 tsp salt
1/2 tsp parsley
1/2 tsp oregano
2 TBS red wine vinegar
2 TBS olive oil
1 TBS fresh lemon or lime juice

optional add-ins:  minced jalepeño, roasted corn, diced pineapple or mango

• Combine and scarf it down with tortilla chips.

Chile Verde

1 large onion, chopped
1 tsp minced garlic
1 minced jalepeño (optional)
2 tbs oil
2 tbs flour
1 tsp each oregano and basil
salt to taste
2 cups veggie broth
1 big can chopped green chiles
1 16 oz. can chopped tomatoes

• Saute the onion, garlic and jalepeño in oil on med hi until onion is browned, add the flour and stir to make a roux.
• Add the oregano and salt.
• Add the broth slowly, stirring to let thicken a bit.
• Add the green chiles and chopped tomatoes.
• Simmer for at least 30 minutes.
• Correct seasonings to taste.
• Serve over bean burritos.

Paneer Shashlik

1 lb queso fresca, cut into cubes (I don't know where to get paneer and this tastes the same)
1 onion, quartered and thinly sliced
2  bell peppers, red, yellow, orange, green or a combination
butter or oil to fry them in
16 oz can tomato sauce
1 cup of heavy cream
1 tsp Garam Masala
Salt and cayenne pepper to taste

• Melt the butter and fry the paneer until golden, remove from pan.
• Cook the onions and peppers until cooked through and soft.
• Add the Garam Masala, salt and cayenne and simmer for about 10 minutes.
• Stir in the paneer and cream, heat through.
• Serve on steamed basmati rice.

Rachel's Rellenos

The Peppers
4 poblano peppers suitable for stuffing (or as many as you want to create)
1 lb your choice of cheese, monterey jack, queso fresca, cream cheese or some combination

The Sauce
1/2 onion, thinly sliced
1 TBS butter
1 16 oz can tomato sauce
1 cup heavy cream

• Saute the onions in butter on low heat until they are soft and cooked through, but not browned.
• Add a can of tomato sauce and simmer while the peppers cook.
• Put the peppers on the grill and roast until charred and soft, then stick in a plastic bag for 10 min or so to steam so you can rub the charred skin off easily.
• Cut a slit in the side of the peppers so you can remove the seeds and stick in the quesos
• Place stuffed peppers in a greased baking pan, cover with foil, and bake at 400° for 30 minutes or more, until the cheese is melted.
• To the simmering sauce, add the cream and heat for just a few minutes.
• Serve peppers topped with the sauce and enjoy!

Vegetarian Lettuce Wraps

The basic filling  (which varies according to mood and supplies on hand:)
1 pkg firm tofu
1 carrot, grated
1 cup coleslaw mix or shredded cabbage

2 green onions, sliced
1/2 can water chestnuts, cut into thin strips
chopped parsley
salt to taste
1/3 cup toasted pine nuts

The sauce (put the tofu in this once its cubed)
1/4 c rice vinegar
3 tbs soy sauce
2 tbs sugar ( maybe more if you like it sweet)
1/2 tsp minced garlic

Lettuce leaves to function as edible spoons

Hoisin sauce (to add at table)

• Drain tofu, pat dry and slice in approx 1/2 inch slabs, fry until golden in a little heated oil, remove, cool a bit and cut into cubes.  Toss cubes with the sauce.
• Add the veggies to the hot oil and saute until the cabbage is cooked, salt to taste.
• Put the tofu and sauce back in the pan to blend and heat.
• Stir in the toasted pine nuts.
• Serve with lettuce leaves and hoisin sauce.

Pretty darn good!