black beans and rice
honolulu skillet beans
ratatouille
tofu burritos
lentil soup
chickpea curry in a hurry
bean and corn chili
red pepper hummus
pasta primavera
pasta a la peanut butter

black beans and rice

servings: 4

heat in a large saucepan over medium heat:

add: cook, stirring until tender, 5 to 8 minutes. stir in: bring to a boil. stir in: cover and cook over medium-low heat until the water is absorbed and the rice is tender, about 20 minutes. remove from the heat and let stand, covered, for 10 minutes before serving.

from the joy of cooking, page 276

honolulu skillet beans

total time: 25 minutes

servings: 4

in a skillet or saucepan, sauté the onions in the oil until soft and beginning to brown, about 10 minutes. while the onions cook, drain the beans in a colander and rinse them under running water. in a small bowl, stire together the hoisin sauce, mustard, catsup, soy sauce, sesame oil, cumin, orange peel, and pineapple. when the onions are soft, add the beans and the sauce. stir gently to distribute the sauce. stir gently to distribute the sauce. bring to a gentle simmer on low heat.

remove the beans from the heat and serve right away, or set them aside to reheat later.

from the moosewood restaurant cooks at home, page 174

ratatouille

preparation time: 45 minutes

servings: 4 to 6

heat olive oil in a deep skillet or dutch oven. add garlic, onion, and bay elaf, and sauté over medium heat for about 5 minutes.

add eggplant, salt, and herbs, and stir, civer and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft.

add zucchini, bell peppers, black pepper, and tomatoes. (break the tomatoes into smaller pieces with a spoon.) cover and simmer for abour 10 more minutes, or until the zucchini and bell peppers are tender.

serve hot, warm or at room temperature - plain, or topped with parsley and/or olives.

from the moosewood cookbook, page 179

tofu burritos

preparation time: 30 minutes

total time: 50 minutes

servings: 4 to 6

heat the oil in a large skillet and sauté the garlic, chile or cayenne, and onions for a minute or two, stir in the bell peppers and continue to asuté on medium heat. when the onions begin to soften, add the paprika, cumin, coriander, oregano, corn, and crumbled tofu and continue to sauté.

preheat oven to 350°

when the vegetables are tender, mix in the tomatoe paste, soy sauce, and the olives if you wish. add salt and pepper to taste.

lightly oil a baking pan or shallow casserole dish. fill each tortilla with about ¾ cup of the tofu-vegetable filling and toll it up. place the burritos on the oiled pan, cover tightly with aluminim foil, and bake for 20 minutes. serve topped with salsa, if desired.

from the moosewood restaurant cooks at home, page 273

lentil soup

yield: 10 cups

heat in a large soup pot over medium-low heat:

add and cook, stirring, until tender but not browned, 5 to 10 minutes: stir in: bring to a boil, redice the heat, and simmer until the lentils are tender, 30 to 45 minutes. stir in:

from the joy of cooking, page 104

chickpea curry in a hurry

preparation time: 5 minutes

cooking time: 10 minutes

servings: 2 to 3

in a large saucepan, combine all the ingredients. bring to a boil over high heat, then cover and cook over medium heat for 5 minutes. break up the block of spinach with a fork, cover, and continue cooking until the spinach is cooked, about 5 more minutes. stir well before serving.

from lorna sass's short-cut vegetarian, page 90

bean and corn chili

preparation time: 10 minutes

cooking time: 10 minutes

servings: 4

in a large saucpan, heat the oil. sauté the onion, bell pepper, and garlic over medium heat, stirring frequently, until lightly browned, 2 to 3 minutes. add the beans, tomatoes, chili powder, and salt. bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, for 7 minutes.

stir in the corn and continue cooking until the corn is tender, about 1 more minute. stir in the cilantro and serve.

from lorna sass's short-cut vegetarian, page 88

red pepper hummus

preparation time: 10 minutes

yield: 1¾ cups

place all of the ingredients in the bowl of a food processor and process until smooth.

from lorna sass's short-cut vegetarian, page 52

pasta primavera

chop vegetables into small pieces. saute garlic cloves in olive oil, briefly. add vegetables and lightly cook, leaving them a little crunchy. add white wine and simmer for a few minutes. serve over linguine, or pasta of choice.

pasta a la peanut butter

Cook pasta as directed on package.
Meanwhile, place snap peas in strainer, rinse with hot water and allow to thaw completely. Drain well.
Drain cooked pasta and transfer to bowl. Mix in peas and bell pepper.
In separate bowl or blender, combine soy sauce, oil, peanut butter and ginger. Mix until well blended. Pour over pasta mixture and toss to coat. Cover and chill.
Add salt and pepper to taste and serve.
Makes 6 1-cup servings.
Per serving: 262 calories, 9 g. fat (2 g. saturated fat), 36 g. carbohydrate, 9 g. protein, 3 g. dietary fiber, 487 mg. sodium.