Recipes: Main Dishes
Afghan Garlic Chive Ravioli With Soy Yogurt Sauce(adapted from Silk Road Cooking: A Vegetarian Journeyclick here to purchase)
For the Filling:
1 lb. firm tofu (drained, pressed between a few layers of paper towels, and crumbled)
In a bowl, mix all the ingredients for the filling with a rubber spatula until you have a grainy paste. Set aside.
Mint-Braised Seitan "Lamb" with Tofu Yogurt Sauce(Click here to order premade mint braised lamb with a light sauce.)
5 lbs. seitan* (keep pieces as large as possible)
Combine the chopped mint, garlic, black pepper, salt, paprika, cumin, and coriander. Mix into a paste. Smear or rub the seitan with this mixture and let sit in the refrigerator for 30 minutes. Heat a roasting pan on the stove. Add 1 1/2 tbsp. olive oil and the seitan. Add 1/4 cup of water, cover, and cook on the stove over medium heat for 10 minutes. Check to ensure that pieces dont stick to the pan. Heat another pan for the onions at medium heat. Put 1 1/2 tbsp. olive oil in the pan, add the onions, and heat until soft and translucent. Arrange the lettuce on a platter and cover with the onions. Cover with seitan. Place lemon wedges around seitan and serve with Tofu Yogurt Sauce (see below).
*Seitan is a mock meat made from wheat gluten. It can be found in health food stores.
Tofu Yogurt Sauce
2 packages silken tofu
Blend everything but the cucumbers and parsley until it makes a smooth sauce. Add the cucumbers and parsley.
Serve with the Mint-Braised Seitan Lamb.
2 lbs. tofu, cubed
Sauté the tofu in the oil for 5 minutes, stirring constantly, until brown on all sides. Add the garlic, onions, and green pepper, and cook 3 more minutes. Add the curry powder, tomatoes, and chutney, and stir well. Cover and simmer 15 minutes. Serve over rice.
Algerian Vegetarian Stew1/4 cup olive oil
2 medium zucchini, unpeeled, cut into 3/4 inch cubes
1 large eggplant, peeled and cut into 3/4 inch cubes
2 large green peppers, chopped into small pieces
1 medium carrot, peeled and chopped into small pieces
3 medium onions, chopped
1 garlic clove, peeled and crushed
Salt and pepper, to taste
1 can (19 oz. or 540 ml) tomatoes
1 Tbsp. dried basil
In a saucepan, heat the oil over low heat and add all the ingredients except the tomatoes and basil. Cover and cook for 45 minutes. Stir in the tomatoes and cook for another 15 minutes. Stir in the basil, place in a serving dish, and serve with cooked rice or mashed potatoes.
Spiced Potatos and Cauliflower1 Tbsp. vegetable oil
1 medium onion, finely chopped
1-2 tsp. minced garlic
1 tsp. ginger, powdered or finely grated
Pepper, to taste
1/2 tsp. cumin powder or seeds
1/2 tsp. cardamom powder or seeds
1.2 tsp. ground cloves
1-2 large cooked potatoes, peeled and diced
1 small head cooked cauliflower, separated into florets
2-3 Tbsp. reserved cooking water from potatoes and cauliflower Salt, to taste
Heat oil in a large skillet or pot over medium heat. Saut� onion until tender. Stir in garlic and spices and continue to saut� for a minute. Add vegetables and reserved cooking water. Cover, reduce heat to low, and cook for about 5 minutes until vegetables are very tender. Mash lightly with a fork, and add salt to taste. Serve with rice or flatbreads.
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