Chinese Vegetarian Cooking

In China, it is thought that vegetarian practices date back to ancient times. This means the Chinese have had centuries to perfect flavorful combinations found in vegetarian dishes, from sweet and sour to hot and spicy. The mainstays of Chinese cuisine - noodles, rice, tofu, and vegetables - are all present in vegetarian cooking. However, a steady diet of bok choy and steamed rice can soon lose its appeal! The following ingredients will help add variety to your vegetarian dishes:

Bean Curd Sheets: Like tofu, these large dried sheets are made from soy beans. You'll need to make a trip to an Asian grocery store to find them, but it's well worth the effort - they're easy to use and often featured in vegetarian dishes. Depending on the recipe, the sheets are either soaked in water or merely wiped with a damp cloth before using. (Recipes featuring this ingredient: Bean curd rolls with Seaweed, Fried Mock Oyster)

Toasted or Roasted Seaweed (Yakinori) : Yakinori, or roasted seaweed, is best known as a wrapping for Japanese sushi. However, it also adds a sweet flavor to many Chinese vegetarian dishes. There's no need to soak yakinori in water before use; in fact it is often enjoyed raw as a snack. Recipes normally call for it to be shredded unless the entire sheet is being used.

Indian Recipes for Soups

CREAM OF VEGETABLE SOUP (Sabzi Soup)

Serves: 4
Cooking time (approx.): 13 minutes
Style: Indian Vegetarian

200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water
salt and pepper to taste

Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.

Serve hot with: croutons.

CREAMY SPINACH SOUP (Palak Soup)

Serves: 4
Cooking time (approx.): 14 minutes
Style: Indian Vegetarian

4 cups spinach leaves
2 cup(s) water
1 onion(s) chopped
1 cup(s) milk
2 tablespoon(s) plain flour (maida)
1 tablespoon(s) fresh cream
2 tablespoon(s) butter
salt and pepper to season.

Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside. Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).
Add the fresh cream just before serving.

Serve hot with: cheese crackers

French Style Potato Salad

Serving Size: 4

• 2 pounds Yukon Gold potatoes, scrubbed -- (not peeled)
• 1/3 cup dry white wine *or 1/2 c white wine vinegar*
• salt & freshly ground pepper to taste
• 1/2 cup extra virgin olive oil
• 1 tablespoon minced shallot
• 2/3 cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until fork-tender, about 20 to 30 minutes, depending on size. As soon as you can handle the potatoes, but while they're still warm, sliced them just under 1/2-inch thick. In a small saucepan over medium heat, boil the wine until it's reduced by half (if using vinegar, don't cook it). Sprinkle the salt, pepper, and hot reduce wine (or the uncooked vinegar) over the warm potatoes, and toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust seasonings. Serve at room temperature.

Notes :
Variations: Add chopped tomato
OR sliced roasted red peppers
OR minced garlic & olives
OR lemon juce and snipped chives
OR paprika and capers.

Mom's Irish Stew Redux

My mom used to make a wonderful stew she called Irish Stew, although I'm pretty sure there's nothing Irish about it. It was a beef stew with a tomato sauce. Years ago I decided to come up with a vegetarian equivalent of one of my mom's best comfort foods. This is the latest incarnation.
It's relatively quick and very easy, tastes great, and doesn't cost much -- especially for us herb gardeners. The nutritional analysis gives 183 calories and 2.5 g fat per serving.
This dish is vegan. Enjoy on a cold, rainy or snowy winter day -- guaranteed to warm both your insides and your spirit. Recipe By: Trish Carr; Serving Size: 8

• 1 can red kidney beans -- including liquid
• 2 cans diced tomatoes
• 1 can tomato paste -- 6 oz
• 3 carrots -- coarsely chopped
• 3 stalks celery -- coarsely chopped
• 1 lg potato -- coarsely chopped
• 1 lg onion -- coarsely chopped
• 1 tbsp olive oil
• 1/2 c frozen peas
• 1 tbsp roasted garlic -- smashed into pulp
• 1 tsp dried rosemary -- lightly crushed
• 1/2 tsp dried thyme
• 1/2 tsp dried sage -- ground
• 1 bay leaf
• 1/4 tsp dried winter savory
• salt -- to taste
• freshly ground black pepper -- as needed
• water

Heat the olive oil in a pan large enough for making soup. Saute the onions, carrots and celery for a few minutes until the onion is translucent. Add the beans, diced tomatoes, tomato paste, potato, garlic, and herbs with enough water almost to cover. Add salt and freshly ground black pepper to taste. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.

Add frozen peas and simmer for a few minutes more until heated through. The tastiest way to serve this stew is over mashed potatoes, especially made of Yukon Gold potatoes. It can also be served over rice or noodles, or just eaten plain, in bowls, with slabs of bread to dunk into it.