The Veggie Chef offers recipes for vegetarians. Andrea Mattioni-Willis is a vegetarian herself and she loves to cook. She frequently experiments with new recipes and will share her findings with all of you.
If you still have fresh-from-the-garden eggplant to use, you'll be happy to see this week's recipe.
What you need:
6 medium Tomatoes , roughly chopped
2 medium green peppers, seeded and roughly chopped
1/2 red onion, roughly chopped
1/4 cup fresh flat leaf parsley including stems + some for garnish
1 small granny smith apple, peeled, seeded and roughly chopped
2 large cloves garlic peeled and halved
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper
Salt to taste
Thinly sliced avocado (optional)
Hot sauce (optional)
13 oz size Rustic Crust Organic in Pizza Originale
3/4 cup organic pizza sauce (I used Muir Glen brand)
1 cup mozzarella style Daiya shreds
1/3 cup roughly chopped black olives
10 Tofurky pepperoni slices
5-6 basil leaves, chopped
What you do:
1 small yellow onion, diced (about 3/4 cup)
1 ½ pounds yams, cut into 1-inch chunks (scrubbed well/not peeled)
1 small green pepper, diced
1 13.5 ounce can light coconut milk
2 cups vegetable broth
¼ cup Thai Kitchen brand green curry paste
1 15 oz can garbanzo beans, drained and rinsed
Cooked rice, couscous or quinoa (optional)
Last week, I made a curried yam stew using a green curry paste.
This week it's a pasta salad with yellow curry powder and cayenne pepper, which is tempered by the use of cooling cucumber.