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Delicious Meatless Meals
Potato, Bean & Apple Salad:
8oz. new potatoes, scrubbed and cut in fourths
8oz. canned mixed beans like red kidney/pinto beans
1 red apple, diced and tossed in 1tsp. lemon juice
1 yellow pepper, seeded and diced
1 shallot, sliced
1/2 fennel bulb, sliced
oak leaf lettuce leaves
Dressing:
1tbsp red wine vinegar
2tsbp olive oil
1/2 tbsp mustard
1 garlic clove, crushed
2tsp chopped fresh thyme
Cook the potatoes in a pan of boiling water for 15 min. until tender. Drain and transfer to mixing bowl. Add mixed beans to potatoes, together with apple, bellpepper, shallots, and fennel. Mix, but don't break potatoes. Make dressing by whisking all ingrediants together until combined, then pour over salad. Line plate with lettuce, and spoon on salad. Serve immediately.
Garlic Mushroom on Toast:
6tbsp margarine
2 garlic cloves, crushed
4 cups mixed mushrooms
8 slices French bread
1tbsp chopped parsley
salt and pepper
Melt margarine in skillet. Add crushed garlic and cook, stirring constantly for 30 seconds. Add mushrooms and cook, turning occasionally, for 5 min. Toast bread slices under preheated medium broiler for 2-3 minutes, turning once. Transfer to serving plate. Toss parsley into mushrooms, mixing well, and season with salt and pepper to taste. Spoon mixture over bread and serve immediately.
Tasty Barbecue Sauce:
2tbsp margarine
1 garlic clove, crushed
1 onion, finely chopped
14 oz. canned chopped tomatoes
1tbsp dark muscovado sugar
1tsp hot chili sauce
1-2 gherkins
1tbsp capers, drained
salt and pepper
Melt marg. in pan and cook garlic and onion 8-10 min. till browned. Add tomatoes, sugar, and chili sauce. Bring to boil, then reduce heat and simmer gently for 20-25 min. till thick and pulpy. Chop gherkins and capers finely, stirring into sauce. Cook over low heat for 2 minutes. Season with salt and pepper to taste. Good for grilled vegies.
Tarka Dhal
2tbsp ghee
2 shallots, sliced
1tsp yellow mustard seed
2garlic clove, crushed
8fenugreek seeds
1/2 in/1cm piece gingerroot, grated
1/2 tsp salt
1/2 cup red lentils
1tbsp tomato paste
2 1/2 cups water
2 tomatoes, peeled and chopped
1tbsp lemon juice
4tbsp chopped cilantro
1/2 tsp chili powder
1/2 tsp garam masala
Heat half the ghee in large pan and add shallots. Cook 2-3 minutes over high, then add mustard seeds. Cover pan until seeds begin to pop. Immediately remove lid from pan and add garlic, fenugreek, ginger, and salt. Stir once and add lentils, tomato paste, and water. Bring to boil, then lower heat and simmer 10 minutes. Stir in tomatoes, lemon juice, and cilantro and simmer 4-5 minutes, until lentils are tender. Transfer to serving dish. Heat the remaining ghee in pan. Remove from heat and stir in garam masala and chili powder. Pour over the tarka dhal. Serve. Excellent with Naan bread.
Naan Bread
1tsp sugar
1tsp fresh yeast
2/3 cup warm water
1 1/3 cup all purpose flour
1tbsp ghee
1tsp salt
4 tbsp unsalted butter
1tsp unsalted butter
1tsp poppy seeds
Put sugar and yeast in a small bowl or jug together with the warm water and mix thoroughly until yeast has completely dissolved. Set aside for 10 minutes, until mixture is frothy. Place flour in large mixing bowl. Make a well in the center, then add ghee and salt, and pour in the yeast mixture. Mix thoroughly to form dough, using hands and adding more water if needed. Turn dough onto floured counter and knead for 5 minutes, until smooth. Return dough to bowl, then cover and set aside to rise in warm place for 1 1/2 hours, until doubled in size. Turn dough onto floured counter, and knead for extra 2 minutes. Break off small balls with hands and pat them into rounds about 5 inches in diameter and 1 cm thick. Place dough rounds on greased sheet of foil and broil under a very hot preheated broiler for 7-10 minutes, turning twice and brushing with the butter and sprinkling with the poppy seeds. Serve warm immediately, or keep wrapped in foil till required.
Sunder Sandwhich
6 lices wide Italian bread, slightly toasted
1 cucumber, sliced
2 tomatoes, sliced
1 onion, sliced
2 tbsp. cilantro
9tbsp. alfalfa sprouts
3 portablello mushrooms, sliced
1clove garlic, crushed
mixture of 3tsp e.virgin olive oil and 1tsp.red wine vinegar
Broil mushrooms for 5-7 minutes, and brush on mixture to all slightly toasted bread. Add sliced cucumbers, then tomatoes, then onion slices. Put on mushrooms, cilantro, and alfalfa sprouts, and optional garlic, and cover with other side, then cut in half. Good for quick lunch.
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