The Rural Voice, 1999-11, Page 29VEGETARIAN MOUSSAKA
2 small eggplants, peeled and cut
into 1/2 in (1 cm) thick slices
salt
4 medium potatoes, peeled and
thinly sliced
2 cups (500 mL) sliced mushrooms
3 Targe tomatoes, cut into thick slices
3 green onions, sliced
1 tsp (5 mL) dried oregano
1/4 tsp. (1 mL) coarsely ground
pepper
1/4 cup (50 mL) butter
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1/2 cup (125 mL) shredded cheddar
cheese
2 tbsp (25 mL) grated parmesan
cheese
Sprinkle both sides of eggplant
generously with salt and let stand on
rack for 30 minutes. Rinse with cold
water and pat dry. Layer potatoes,
eggplant. mushrooms, tomatoes and
onions in lightly greased 13x9 inch
(3.5 L) baking dish; sprinkle with
oregano and pepper. In saucepan,
melt butter; blend in flour. Gradually
stir in milk until melted. Cook,
stirring over medium heat until
boiling and thickened. Stir in cheddar
cheese. Pour over vegetables;
sprinkle with parmesan. Bake
uncovered in 350°F (180°C) oven for
about 1 hour or until vegetables are
tender and sauce is golden brown and
bubbling.
VEGETABLE STIR -FRY
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) minced gingerroot
2 cloves garlic, minced
2 onions, cut into thin wedges
2 carrots, cut into thin diagonal slices
2 cups (500 mL) shredded green
cabbage
half sweet green pepper, cut in thin
strips
2 tbsp (25 mL) chicken broth or
water
2 cups (500 ml) bean sprouts
1 cup (250 mL) sliced mushrooms
Sauce:
1 tsp (5 ml) cornstarch
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) dry sherry
1 tsp (5 mL) Oriental sesame oil
1/2 tsp (2 mL) Oriental hot chili
sauce or red pepper flakes
Prepare sauce. In small dish, blend
cornstarch into soy sauce; stir in sherry,
sesame oil and chili sauce. Set aside.
Heat wok or Targe frying pan over
high heat. Heat oil until hot, swirling
to coat sides; stir -fry garlic and
ginger for a few seconds. Add onions,
carrots, cabbage, green pepper and
broth; stir -fry until tender -crisp,
about 3 minutes. Add bean sprouts
and mushrooms; cook I min. Stir
sauce mixture; add to wok and cook
until thickened, about 30 seconds.
SPINACH LASAGNA
1 package (8oz) whole -grain
lasagna noodles
2 tbsp (25 mL) olive oil
2 cups (500 mL) chopped onion
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) chopped green bell
pepper
2 cloves garlic, minced
2 cups (500 mL) chopped tomatoes
1 bunch fresh spinach, washed,
drained and chopped
1 cup (250 mL) chopped celery
1 jar (32 oz) natural spaghetti sauce
2 tsp (10 mL) dried sweet basil
1 tsp (5 mL) dried sage
1/4 tsp (1 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 ml) dried marjoram
salt to taste
3 cups (750 mL) shredded soy
mozzarella
2 tsp (10 mL) Italian seasoning
Prepare lasagna noodles according
to package directions. Preheat oven to
350°F.
Heat olive oil in large saucepan
over medium heat; add onions,
mushrooms, bell pepper and garlic.
Saute for 3 to 4 minutes, stirring
occasionally. Add rest of ingredients,
except soy mozzarella and Italian
seasoning, and simmer over low heat
for 10 minutes, stirring occasionally.
Lightly oil 13x9 inch baking dish.
Layer half the cooked lasagna
noodles in bottom of dish, then add
layers of half the spinach -tomato
sauce and 1 1/2 cup soy mozzarella,
and sprinkle with 1 tsp Italian
seasoning. Repeat.
Bake for 25 minutes or until
bubbly.
MIGHTY VEGETABLE STEW
2 tbsp (25 ml) vegetable oil
3 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1 1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL)Jlack pepper or
dried chili peppers
1 Targe onion, cut into wedges
1 can (28 oz/796 mL) diced
tomatoes
2 cups (500 mL) each bite -sized
cubes rutabaga and thickly sliced
carrots
1 1/2 cups (375 mL) button
mushrooms or halved large ones
1 cup (250 mL) frozen peas
1 can (19 oz/540 mL) chick peas,
drained (optional)
1 cup (250 mL) raisins
Garnish:
chopped cilantro and chopped
peanuts (optional)
In large saucepan, heat oil over
medium heat; cook garlic and onion,
season with ginger, cumin, coriander
and pepper, stirring for 2 to 3 min.
Add tomatoes, rutabaga and
carrots, bring to boil. Cook for 35 to
45 minutes or just until tender,
stirring occasionally. Add
mushrooms, peas. chick peas (if
using) and raisins. Cook for 8 to 10
minutes or until hot. Serve garnished
with cilantro and peanuts if desired.
VEGETARIAN CHILI
1 tbsp (15 mL) vegetable oil
2 onions, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
3 medium potatoes, peeled and
cubed
2 cups (500 mL) cubed, peeled
butternut squash
2 tbsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and red
chili flakes
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) stewed
tomatoes
1/2 cup (125 mL) vegetable broth
or water
1/4 cup (50 mL) bulgur
1 can (19 oz/540 mL) red kidney
beans, drained and rinsed.
In a large pan, heat oil over
medium-high heat. Add onions, green
pepper and garlic; cook until slightly
softened, about 4 min. Add potatoes
and squash. Sprinkle with chili
powder, cumin, salt, chili flakes and
pepper; stir and cook for 30 seconds.
Stir in tomatoes, broth and bulgur;
bring to a boil. Reduce heat and
simmer until potatoes and squash are
tender, about 45 minutes, stirring
occasionally. Stir in kidney beans and
cook just until heated through.°
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