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.
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.
Today, I want to share recipes for a couple of things you can make at home that aren't as hard to make as you'd think.
What you need:
1 TB olive oil
¾ pound tofu cut into bite sized pieces (did I mention it was Twin Oaks)
¼ c vegetable broth
½ of a medium onion, diced
1 clove minced garlic
1 TB fresh chopped fresh cilantro
½ tsp grated fresh ginger
½ tsp grated lemon peel
¼ tsp cumin
1/8 tsp turmeric
½ cup light coconut milk
1/8 teaspoon cayenne pepper
If you're looking for an appetizer you can make to take to a friend's house to watch a game, movie or even a meteor shower, I've got a party pleaser for you.
This week's recipe, a seven-layer dip, is one I've had in my arsenal for a while. However, I've recently revamped it to make it spicier, non-dairy and even easier to make.
2 15 ounce cans vegetarian refried beans
1 12 ounce container of non-dairy sour cream (like the Tofutti brand)
1 tsp. ground chili powder
1 yellow bell pepper, diced