These are some nummy vegitarian recipes I've either stolen or made up or modified from original recipes. I figured I'd put them up online so I don't have to keep sending them to people.

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Cream cheese wontons
Indian Tacos/Frybread + topping
Stuffed Peppers
Stirfry
Baked Ziti w/red wine


Cream cheese wontons

Really nummy recipe I made up after moving to the East coast and finding that I couldn't get cream cheese wontons anywhere. Then when I went back to Minnesota, I was disappointed by the wontons in restaurants, which were only filled with cream cheese. Frankly, mine taste better. They're addictive, and a warning: You will always end up with too much filling or too many skins, it never works out evenly.

Ingredients
1 package Nasoya wonton skins
8 oz soft cream cheese
8 oz sour cream
8 oz white sharp cheddar, shredded finely
scallions to taste (usually about five, chopped finely)
Canola or Vegetable oil, enough to fill a decent size pan for deepfrying.

Mix all ingredients, let sit a few hours. Can be used immediately, but is better if you 'age' it a bit to let the flavours mix.
Put a dollop in the center of a wonton skin, wet two adjoining edges, fold to a triangle, fold all legs of triangle in.
Finish filling all wontons.
Drop by 3's into heated oil, deepfry til golden brown, take out. Eat. Nummy.
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Indian Tacos/Frybread & topping

A Native American dish dating from the beginning of the forming of the 'reservations', when the government allotted only staple items to be distributed. Cornmeal, flour, salt, sugar, milk powder. There are about 16 thousand different recipes for Frybread.. everyone makes their own a little differently, and you can find a bunch of good recipes on the Net. This is just the one I like the best. The topping originally used ground beef or turkey, but I experimented and found you can do just as well without it.

Ingredients
Frybread:
3 c. flour
3 t. baking powder
1 t. salt
1/2 t. sugar
1 t. shortening. (NOTE: DO NOT USE BUTTER.)
2 c. warm water.

Mix all dry ingredients, then toss in shortening, mix well.
Add in water, stir til dough-like. Then get down and dirty and knead it, add flour if it's too sticky. Beat it, punch it, mix it up, tear it, smoosh it. This is a GREAT recipe for aggressive days, and I was once told that the more you abuse the dough, the better it tastes.
Dust hands with flour, tear off handfuls of dough, roll into ball, press into disc, deepfry til golden brown.
To keep them warm: Put three or four on plates, cover with paper towel or paper plate, put in oven on lowest setting.

Taco Filling:
3 or 4 cups of Spanish rice (how many guests do you have?) 2 packets taco seasoning
1 can dark red kidney beans, rinsed
1 t. cumin
1 t. ground red pepper
1/2 jar salsa, chunky style is good.
1 small can tomato paste.

Steam rice until cooked, then put in frypan.
Add in spices, salsa, kidney beans, and then slowly add tomato paste to thicken.. may or may not require full can.
Simmer. Spoon onto frybread, top with lettuce, tomato, cheese, taco sauce.

Alternate toppings can be.. anything. I've done it with refried beans, green chiles, stir fried vegetables, honey and butter, preserves, etc. Be creative.
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Stuffed Peppers

Again, something I got bored with and started playing with. Originally calling for sausage or ground beef, I changed it to herbivore fare.

Ingredients
Two large green or red bell peppers
1 1/2 cup long grained white rice
1 Zucchini, chunked into small bits.
1 large white onion, chunked into small bits.
1 t. chopped garlic (I use the kind in the jar, saves time.) Otherwise: Crush three or four cloves of garlic.
1 jar of your favorite spaghetti sauce
Mozzarella cheese for topping.

Cut peppers in half lengthwise, remove stem, seeds, and membranes.
Scald in boiling water 5 minutes, take out, drain.
Cook rice, then mix it with zucchini, onion, and garlic, add some spaghetti sauce.
Lay pepper halves in baking pan, spoon mixture into them.
Pour more spaghetti sauce on top, bake at 350F for roughly 45 minutes to one hour.
Peppers are done when they're soft when poked with a fork.
A few minutes before taking them out, take pan out and cover tops of peppers with mozzarella cheese, return to oven.
Bake until cheese is bubbly. Remove from oven. Put on plate. Serve.
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Vegetable Stirfry

One of the easiest recipes ever. I mean, come on. How hard is it to throw vegetables into a Wok?

Ingredients
Green and red bell peppers
Carrots, shaved or splintered finely
Broccoli, torn up
Baby corn
Zucchini, slivered or diced finely
Pea pods
Celery, chunked
Water chestnuts
Bean sprouts
Onions (white or green, I prefer green) chunked
(And any other veggies you feel like putting in)
1 T. crushed garlic
Rice or 'cellophane' noodles
Crunchy chow mein noodles
Soy sauce
Olive or canola oil
Cashews or peanuts, unsalted.

Prepare vegetables.
Put rice/cellophane noodles in water to soak. Put 6 generous tablespoons of oil and a few drops of soy sauce.. and if you used the garlic in the jar, a drop of the liquid, into wok. Heat.
Add 'heavier' vegetables first, ie, carrots, water chestnuts, brocolli, onions, zucchini, then add lighter veggies such as celery, peapods, peppers, baby corn, bean sprouts, etc.
Add garlic and 2 T of soy sauce, or to taste.
Remove rice/cellophane noodles from water, drain briefly, add to vegetables.
Stir gently to heat evenly all through.
Add nuts. Mix. Top with chow mein noodles. Serve.
If you wish to have a chow mein style sauce, mix 1/3 c. water with 1 ½ T. corn starch and 4 T. soy sauce. Stir until starch is dissolved. Pour over stirfry, stir veggies well, simmer for a few minutes.
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Baked Ziti W/Red Wine

Sort of a jambalaya recipe type thing that evolved out of my desire to use available food in the cupboard.

Ingredients
1 bag Penne or Ziti pasta
1 can whole peeled tomatoes, sliced or cubed
1/3 c. red cooking wine
½ c. capers
1 c. broccoli flowers
¼ c. olive oil
5 or 6 cloves crushed fresh garlic
1 green bell pepper, chunked.
2 c. fresh spinach leaves
1 carrot, shaved.

Cook pasta about ¾ way, until firm yet tender. Drain, set aside.
In a pan, heat oil, mix in garlic, add wine until warm.
Add vegetables to wine mixture, EXCEPT TOMATOES, let simmer about three to five minutes.
Put pasta in 13"X9"X2" baking dish, pour wine mixture and vegetables over. Toss gently.
Place cut up tomatoes on top, cover pan with aluminum foil.
Bake at 350F for 40 minutes. Remove from oven, stir, serve with garlic or French bread.
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