[PontiusPirate]

Holy crap. I just posted this, and ....well, it didn't work. Here we go again.

I made some delish tacos the other night. Simple, easy, but yummy.
If you don't like TVP products, you can substitute beans (black, pinto, veg refried) for the crumbles. Don't use them together.

Yummeh Soft Tacos
Tortillas (corn or flour)
2 tbs. olive oil
1 pkg. Morningstar "beef" crumbles
1 clove garlic, pressed
1 tsp chili powder
2 tbs. A1 Tabasco sauce (yep, it's veggie)
Red Onion
Lettuce or Cabbage
Shredded Cheese of your choice
3/4 cup diced Grape Tomatoes
1 tsp cilantro
1/2 tsp lime juice
1/2 cup Sour Cream
1 tsp cumin
1 tsp paprika

1) Heat olive oil in a skillet. Add garlic. Add crumbles and stir occasionally until heated through. Stir in Chili powder. Add A1 and cook until ..well...done.
2)Chop red onion and lettuce or cabbage. Set aside
3) In a bowl, combine grape tomatoes, cilantro, and lime juice. Set aside
4) Stir cumin and paprika into Sour cream.
5) Heat tortillas and start building your tacos. Crumbles, cheese, lettuce, onion, relish, sour cream sauce. Mmmmm...

Told you it was easy.

[PontiusPirate]

Happy "Hug a Vegetarian" Day!

[PontiusPirate]

In the spirit of Thanksgiving.....
I will give a couple of my recipes.

Mashed Yams with
Cranberry Compote

3 Yams
4 Tbs. Butter (or Margarine)
3 Tbs. Sour Cream
1 Pinch Granulated Garlic
1/2 Tsp. Cinnamon
1 pinch Ground Ginger
1 1/2 Cup Dried Cranberries
1 Tbs. Brown Sugar
1 Tbs. Feta cheese


1. Bake Potatoes in the oven at 350 until done (approx. 45 minutes). Let cool slightly, peel off skin, and cut into cubes.
2. In a mixing bowl, combine potatoes, 1 tbs. butter, sour cream, garlic, and 1/4 tsp. cinnamon. Mix with an electric mixer until creamy. Spoon into casserole dish.
3. In a pan, melt remaining butter with ginger and 1/4 tsp. cinnamon. Add cranberries and brown sugar. Cook over high heat, stirring constantly, until carmelized.
4. Spoon cranberry mixture over potatoes.
5. Sprinkle Feta Cheese over the top and place back in the oven until cheese is slightly golden (approx. 10 minutes).

Serves: 2-3. If you need more servings, up the potato count! One yam per person (you’ll have a little extra for seconds. Believe me....there’ll be seconds!).

Bourbon Creamed Corn

3 Tbs. Butter or Margarine
1 “shake” Garlic Powder
1/3 cup chopped Red Onion
1/4 cup chopped Red Bell Pepper
2 cups Corn (cut of cob, or canned)
1 1/2 cups Cream
1 shot Bourbon
Sea Salt

1) In a pot over medium heat, melt butter. Add onion and bell pepper. Saute’ until tender.
2) Add corn to pot. Sprinkle with sea salt and garlic. Stir occasionally. Cook until tender.
3) When corn is tender, add bourbon. Continue to stir and slightly mash. Do this for approx. 5-10 minutes to let the bourbon infuse the corn.
4) Slowly add a few tbs. of cream. Stir until mixture starts to thicken. Repeat until all cream has been used.
5) This dish can be served two ways: You can either serve it nice and hot just as it is, or you can stick it in a casserole dish, sprinkle some parmesan on top and pop it in the oven for 10-15 minutes. This gives it more of a custardy texture and a nice crust on top....if you’re into that sort of thing.

[PontiusPirate]

Vegetarian Pad Kee Mao (Drunken Noodles)
Rice Noodles (puffed in cold water)
2 tbs chopped garlic
1/2 cup chopped onion
1 red bell pepper, juliened
1 cup basil leaves
handful snow peas
1 roma tomato, cubed
1/2 cup yellow squash, juliened
1/4 cup bamboo shoots, juliened
2 eggs (optional)

Crispy Tofu:
1 pkg. Firm Tofu
Sea Salt
Light Oil for frying

Sauce:
1 cup soy sauce
3 tbs brown sugar
2 tbs lime juice
2 tsp white vinegar (or 1 tbs rice vinegar)
2 tbs chili paste (with tamarind)

1. Freeze tofu (this gives it a fluffy texture). Thaw & drain.* Heat oil in Wok. Cube tofu & drop in oil. Brown all sides, season with salt, and set aside.

2.Drain noodles & toss in wok (w/ remaining oil) for a few minutes. Remove & set aside.

3.Saute garlic, onion, & bell pepper for 30 seconds. Add squash, snow peas, and bamboo shoots. Cook till squash becomes traslucent. Add eggs & scramble w/ vegetables. Add tomatoes & tofu.**

4. Mix sauce ingredients. When sugar has dissolved, add to wok. Add noodles and basil and toss to coat. Cook till basil has wilted.

Serve with a delicious cup of green tea or a glass of thai iced tea. Mmmmm!

*To drain tofu, I place a rack over a bowl/dish wtih the tofu on top. I then cover the top of the tofu in plastic wrap & stick a heavy book on top. Drain for most of the day or overnight. Turn tofu over once in between.
**I ALSO cut my tofu in half one more time. I like smaller pieces, and I also like the inside to get a bit of the sauce as well.

[PontiusPirate]

Vegetarian "Chicken" Cacciatore
Recipe:
1/2 pkg Quorn chick'n tenders
Olive Oil
1/2 cup chopped red onion
2 sprigs cilantro, chopped
2 cloves garlic, pressed
2 dashes cumin
1 dash red pepper
1 dash curry powder
1 can Organic Tomatoes
1/3 cup Red Wine (I used a Spanish Monastrell)
3 tbs plain greek yogurt
1/4 cup feta
1 cup cooked rice

1) Saute "chicken", onions, cilantro, spices, and garlic in olive oil over medium heat.
2) Once onions are translucent and tenders are browned, add 2 tbs wine. Stir to coat tenders.
3) Add tomatoes & remaining wine. Let simmer for 1-2 minutes.
4) Mix in Greek Yogurt. Turn down heat and allow to simmer for another 1-2 minutes.
5) Serve over rice. Sprinkle with Feta.

**If I did this again I would, of course, add bell pepper & mushrooms. Didn't have any.