Easy Vegetarian Recipes

INGREDIENTS                   

• 16 oz of tofu (firm)
• 3 Tbs veg. oil
• 1 tsp cumin seeds
• Whole onion (chopped)
• 1 tsp ginger root (fresh & minced)
• 1 tsp garlic (minced)
• 1 c. peas
• 2 tsp curry powder
• Cup fresh tomatoe (chopped)
• Dash of salt
• Jalepeno pepper (chopped & fresh)

1. Put the tofu  in colander and drain for approximately 30 minutes. If needed, place an object on the tofu. Freeze tofu for 24 hours
2. Defrost tofu and cut into small piece.
3. Pan fry with oil, the cumin, ginger, garlic, and onion until they are a nice brown color. Add peas, tofu, curry powder. Stir frequently, approximately five minutes. Add salt & tomatoes. Cover the pot and cook the mixture for approximately fifteen minutes. Add pepper and cook an additional two to three minutes.

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Chickepea Curry

INGREDIENTS

• 4 c water
• 2 cubes bouillon (vegetable)
• 1 c raisins
• 1/4 c olive oil
• Chopped onion (2)
• 1 Tbs  garlic (minced)
• 2 TBS  ginger (minced)
• 2 cinnamon sticks
• 6 cloves
• 1 tsp cayenne pepper
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 38 ox of chickpeas
• 1 yam (medium & diced)
• 1 cubed & peeled pear
• Dash of salt
• Cilantro (1 cup)

1. Add bouillon cubes water & raisins in a pot.  Bring water to a boil, simmer mixture until bouillon cubes dissolve in the water.
2. In another pan, slowly heat up the olive oil. Place garlic, ginger,  onion, cook until the the onion is translucent (five minutes). Add cumin, cinnamon sticks, cloves, tumeric, cayenne, coriander. Cook approximately three minutes. Stir constantly. 
3. Add yams, pear, & garbanzo beans, yams, into the onion mixure; Add in veg. stock & raisins. Simmer mixture, reduce heat to medium-low. Simmer and cover,  the veggies until they are soft and the sauce has began to thicken. This should take approximately one  hour.
4. Thrown in a dash of salt and add the cilantro.