Many!!! Choose between Mexican,Thai,or eclectic.

I love to cook Mexican food. I also like Thai, but aren't some of the ingredients hard to find?

Do you want me to post some recipes here or e-mail you or send by regular mail?

You can post them here-they will automatically get e-mailed to me. Thanks!

Here's a start--don't know if you eat dairy--if you do,I have things to put this on. Vegetarian Green Chili Sauce 1 clove garlic,minced 1/2 tsp salt 1/4 tsp pepper 2 tbls cornstarch,dissolved in 2 tbls water 4 cups vegetable broth 2 cans(7oz) chopped green chilies 2 med tomatoes,chopped (or small can of canned,chopped or crushed) 2 tsp minced onion Combine all ingredients except cornstarch in lg saucepan & bring to a boil over med-hi heat. Reduce mixture for 10-15 min.--Add cornstarch. Reduce heat to simmer & cook 5-10 min. Sauce should be thickened,but pourable,with no taste of raw cornstarch. Keeps up to 5 days in the refrig.

forgot to tell you that if you want this hotter,just add jalapena peppers (canned) to taste. Warning--a little goes a long way!

There are tons of great Indian vegetarian recipes! Here are a few:

Aloo Gobi (Indian Potatoes and Cauliflower)

2-3 servings

1 lb waxy potatoes, peeled and cut into chunks
4 tablespoons cooking oil
1 medium onion, chopped
2 teaspoons ginger, grated into pulp
1 - 2 green chilies, finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 lb cauliflower florets
1/2 teaspoon salt
3 tablespoons water
2 tablespoons fresh coriander (also known as cilantro)

1 Boil potatoes for 5 minutes then drain.
2 Heat oil in a skillet or wok; add onion and ginger, then cook until onion is golden brown.
3 Add chilies, mustard seeds, cumin seeds, ground cumin and turmeric then cook for 2 mins, stirring continuously.
4 Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
5 Garnish with fresh coriander (cilantro) and serve as a main dish with warm Indian breads and/or basmati rice. Can also serve as a side dish with a meat curry.

Note: For those who like foods less spicy, just omit or decrease the amount of seeds and membranes from the chiles, because they contain 80 per cent of the heat. *Always wear gloves when working with chiles!

Melting in the Mouth Spinach & Potato Curry

posted by Mini Ravindran

4 servings

2 cups spinach (blanched and pureed)
4 big potatoes (boiled/microwaved, peeled and cubed)
1 cup tomato puree
2 tablespoons onion paste
1 tablespoon garlic paste
1 tablespoon ginger paste
3 chopped green chilies (optional) *Use them if you want lots of heat!
salt
1 teaspoon black pepper
1 teaspoon turmeric powder
1 teaspoon fennel seeds
2 tablespoons oil (preferably Canola oil)

1 Heat oil in a heavy-bottomed pan.
2 Add fennel seeds.
3 Let them crackle.
4 Add onion, green chillies, garlic, ginger paste and sauttill it turns pinkish brown.
5 Add salt, turmeric and black pepper powder.
6 Sauté for 3-4 seconds and add tomato puree.
7 Wait till gravy is well cooked and raw smell is gone.
8 Add cubed potatoes and stir well for 4 minutes.
9 Add pureed spinach now and lower the heat.
10 Let it cook for 15 minutes on heat or microwave for 10 minutes.
11 Serve with Indian breads and add a dash of fresh cream while serving.
12 Serve hot.

Bengal Spinach
serves: 4-6

3 Tbsp. sesame oil
1 tsp. whole black mustard seeds
1/4 tsp. fenugreek seeds (crushed slightly)
1/2 tsp. cumin seeds
4 tsp. brown sugar
1 Tbsp. minced fresh ginger root OR 2 tsp. ginger juice (it comes in a bottle)
Minced fresh chiles or hot sauce to taste

Spinach - 2 lbs fresh (washed, chopped) or 2 10-oz. pkgs. frozen (thawed, drained)
1/4 c. dried, shredded coconut
salt to taste

a dash of freshly grated nutmeg
fresh lemon wedges squeezed over finished dish, plus a pat of butter if desired

Heat the sesame oil in a large, heavy pan over medium. Add the whole spices and sugar, and stir fry until the spices brown and the sugar starts to carmelize. Add ginger, chiles, coconut, then the spinach, cover and cook about 10 minutes, stirring occasionally, so it cooks evenly. Make sure it doesn't boil dry--add a little more water if needed. Cook until it is very soft. Stir in the nutmeg, turn into a serving dish, and squeeze a bit of lemon over the
top.

Optional additions: 1/4 c. slivered, toasted almonds, 1/3. c. currants, or a few tablespoons of cream

Here's a Thai recipe:

Thai-Style Pasta Salad

DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes, or more, to taste

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti).
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion)

Dressing:
In medium bowl, whisk together all ingredients. Set aside.
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).

Makes 6 servings

Indian Tomato Soup, Lime Beans, Dill Beans, Maque Choux, Chili non Carne, Habanero Sauce, Thai Curry Pastes, Thai Coconut Soup with Tofu - you can sub soysauce for the fish sauce.

Here is a link that might be useful: Cait's Vegetarian Page

Mini Ravindran

Cauliflower Curry

6 Idaho or russet potates (medium-sized)- peeled and diced
2 large red onions- chopped lengthwise
1 large cauliflower head- chopped
1 package firm tofu- drained and dried with paper towel- cubed
5 small jalapenos OR 2 bell peppers de-stemmed and sliced (depends on spice tolerance)
5 garlic cloves- peeled and thinly sliced
Ginger- peeled and thinly sliced
2 1/2 cups water (filtered is best)
4 tablespoons olive oil
Dry spices:
1/2 teaspoon turmeric
1/4 teaspoon coriander
1/2 teaspoon red pepper (cayenne)
1 teaspoon masala (garam)
1/4 teaspoon cumin seeds or cumin powder
1 teaspoon whole peppercorn
1 teaspoon brown mustard seeds
Ground pepper and salt

1. First heat mustard seeds in large deep frying pan or wok over low-medium heat until seeds pop. Add olive oil and onions, garlic, green pepper and ginger to the pan. When onions are tender, add dry spice ingredients- masala, cumin, coriander, turmeric, peppercorn). (tip: stir the dry spice ingredients together in a small bowl before adding to pan) Stir until all is covered with spices.
Now add the potatoes, tofu and cauliflower and combine all the vegetables so that everything is covered in the spices.
Now add the water to the wok/pan. Stir everything and cover wok/pan. Uncover and check every ten minutes. The dish should be ready in 20-30 minutes depending on how tender you want the potatoes. When done carefully taste and add ground pepper and salt to your liking. It is wonderful to serve cauliflower dish with basmati rice or chappatis/pirrotas/pitas.

Mini Ravindran

I just posted a Spicy Lime Corn Chowder recipe in another thread, that you might want to try.

Here is a link that might be useful: Spicy Lime Corn Chowder

Hello,
2/28 I posted a recipe in the other recipe exchange titled, Recipe: contest winning colony mountain chili
It converts easily to vegetarian, directions are below the recipe, make it spicy spicy spicy as you like it.

Enjoy

Vangy likes to experiment with foods.....

The link for "cait's recipes" does not work ?? Could you try again. Thank you, Caroline