Vegetarian


Einstein's Monkey

Vegetarian Chili

Serves 6

1 c Elbow macaroni
2 tbsp Vegetable Oil
2 Medium size carrots, thinly sliced
1 Large onion
1 Medium size zucchini, cut into ½” pieces
1 Medium size yellow squash, cut into ½” pieces
3 tbsp Chili powder
½ tsp Salt
28 oz Tomatoes (1 lg. Can)
16 oz Whole kernel corn (1 can)
14 oz Chopped mild chilies (1 can)
1/3 c Tomato Paste
¼ tsp Hot pepper sauce
38 oz Red kidney beans (2 cans) rinsed and drained

Boil macaroni, drain and set aside. Put oil in large pot and sauté carrots and onions until slightly brown. Add zucchini & yellow squash. Cook, stirring until all vegetables tender crisp.

Stir in chili powder & salt, cook 1 minute. Add tomatoes with their liquid, corn with it’s liquid, chopped green chilies with liquid, tomato paste, and hot pepper sauce. Add 2 cups water. Over high heat bring to a boil. Reduce heat to low and simmer uncooked 20 minutes. Stir in beans & macaroni, simmer until hot through.

Chickpea Vidaloo

This recipe works very well in a crock pot as well

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Cooking spray
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1 medium onion, thinly sliced
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2 teaspoons minced fresh ginger
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 cinnamon stick
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2 green cardamom pods [I found these in an Indian

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   grocery]
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1 bay leaf
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1/4 to 1/2 teaspoon cayenne pepper (or to taste)

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2 cups thinly sliced mushrooms
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2 ripe tomatoes, peeled, seeded and chopped (~ 1 1/2

   cups) [I usually NEVER bother with peeling and seeding]

3 to 4 tablespoons wine vinegar or cider vinegar

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2 cups cooked chickpeas
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2 potatoes, peeled and diced [I didn't peel them], use butternut squash

for a sweeter, no starch option

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2 to 3 cups vegetable broth
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1 tablespoon tomato paste
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1/2 cup nonfat yogurt
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salt and freshly ground pepper
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Heat cooking spray in a large saute pan. Cook the onion over medium heat for 2 minutes. Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne and cook for 2 to 3 minutes longer, or until the onion is very soft.

Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2 to 3 minutes, or until most of the mushroom liquid has evaporated. Stir in the vinegar and bring to a boil.

Stir in the chickpeas, potatoes, 2 cups vegetable stock, tomato paste, yogurt, salt and pepper to taste. Simmer for 10 minutes, or until the potatoes are tender. Add stock as necessary to keep the stew moist. Just before serving, correct the seasoning, adding vinegar, salt, or cayenne.

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Einstein's Monkey