Vegetable Recipes

Index:

Vegetable and Bean Soup Recipe

Vegetable and Corn Chowder Recipe

Chinese Tofu and Vegetable Soup Recipe

Vegetable and Shell Soup Recipe

Vegetable Coleslaw Recipe

Vegetable Samosas

Stored in the fridge in a sealed container they will keep for up to 2 days.

Ingredients

To make the dough
• 1 cup all-purpose flour
• 2 tbsp butter
• ¼ tsp salt
• ⅛ cup warm water

To make the filling
• 1 large potato
• 1 tbsp vegetable oil
• ¼ tsp black or white mustard seeds
• ½ tsp cumin seeds
• 1 dried red chile, coarsely chopped
• ½ onion, finely chopped
• ½ to 1 dried green chile, coarsely chopped
• ¼ tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp salt
• ½ tbsp chopped fresh cilantro leaves

1. Pour flour into a large mixing bowl along with the butter. Using your hands, rub butter in well with the flour and knead into a soft dough ball, gradually adding in the water. Once dough is soft and has a velvety texture, divide it into 4 even balls.
2. Using the palms of your hands, rotate the dough balls, one at a time, and press down to make 4 flat cakes. Form flat dough cakes into 4 inch circles and then cut in half. (You should be left with 8 semi-circles of dough.)
3. Place the potato, with skin still on, into a small saucepan with enough water to just cover the potato. Bring to a boil and cook until potato is tender. Once cooked, set aside to cool. Peel potato skin off and discard; cut potato into small dice. Cover and set aside.
4. Place a large skillet over medium heat and pour in oil. Once oil has heated add in mustard seeds and wait until they start to crackle before adding the cumin seeds, red chile, onion and green chile. Allow to fry until onion begins to soften. Sprinkle in turmeric, ground coriander and cumin and stir in with mixture. Add in potato dices and salt to taste.
5. Reduce heat to low and continue to stir mixture until potato is coated with spices. Transfer skillet onto a non-heated burner to allow mixture to sit; stir in cilantro. Allow mixture to properly cool.
6. Use each semi-circle of the dough as one envelope. Take a small amount of warm water and moisten the straight edges of the dough. Fold in half to make a triangular cone with the dough halves. Press down on the edges firmly.
7. Using a small spoon, carefully fill the cones with the cooled filling. Be sure to leave a ¼ inch border at the top to insure a tight seal. Once all triangles are sealed, moisten the open top edges and using your hands or a fork, press edges together.
8. Heat the oil for deep-frying to 350°F or until a cube of bread browns in 30 seconds. Fry the samosas, in batches, until golden brown. Transfer onto absorbent paper towels and keep warm while cooking the remainder. Serve at once.

Makes 8

Tofu Appetizer

When I first tried this recipe I was absolutely amazed. I was looking into vegetarianism at the time and stumbled across a very detailed book at the library called “World Vegetarian Cookbook” by Sarah Brown. It had great pictures of the food so I decided to try and make these delicious recipes myself. One dish that really stood out was the ‘Sesame tofu’, and get this, ‘with dipping sauce!’ All I can say is that you have to try this recipe for yourself and I can almost guarantee that you will be left with the same thought as I was…"Just how fast can I share this recipe with the world???"

Ingredients

To make the marinade
• 5 tbsp Japanese soy sauce
• 1-2 tbsp sugar
• 2 tbsp rice wine
• 1 tbsp grated ginger root
• 2 cloves garlic

To make the tofu
• 9 oz extra firm tofu
• 2 oz plain flour
• 1½ oz sesame seeds
• 2 tbsp sunflower oil
• 3 spring onions, finely chopped, to garnish

To make the dipping sauce
• 2 tbsp soy sauce
• 2 tbsp rice or cider vinegar
• ½ tsp sugar
• 2 tbsp chopped fresh coriander

1. In a small mixing bowl, combine soy sauce, sugar, rice wine, ginger root and garlic. Set aside.
2. Place tofu onto a plate lined with paper towel, place paper towel on top of the tofu as well and using the palms of your hands gently press down to remove excess water from the tofu. Slice the tofu into thick slices or medium sized cubes. Place tofu into a large bowl or onto a platter; drizzle on marinade making sure to coat all slices/cubes. Set aside for at least 30 minutes; turning occasionally.
3. Pour flour and sesame seeds into a small bowl and whisk together until well combined. Once tofu has sat for at least 30 minutes, sprinkle on flour mixture until each tofu slice/cube is coated.
4. Pour sunflower oil into a large skillet or a wok over medium heat. Once oil has heated place in some of the marinated tofu and fry until brown and crisp. Transfer onto a platter with a lid and keep warm while cooking other batches.
5. In a small serving bowl pour in soy sauce, rice vinegar, sugar and coriander. Mix until well combined.
6. Place cooked tofu into separate bowls or leave on one large platter; serve garnished with spring onions and dipping sauce.

Serves 4