Sunday, February 27, 2011

MORE meatless main meal recipes

Recipe #3: Potato and Bean Enchilada Casserole
Serves: 8
Start to finish: 45 minutes – 1 hour
Editor’s note: I am lazy and also attempting to be health-conscious. My changes to the recipe accommodate those tendencies. However, this is another recipe that’s been passed around and many people I’ve shared it with prefer to make individual enchiladas. It’s a great way to use up lots of fresh cilantro.
  • 1 pound potatoes, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon ketchup
  • 1 bunch fresh cilantro, coarsely chopped, divided
  • 1 jar tomatillo salsa
  • 1 (12 ounce) packages whole wheat tortillas
  • 1 (15.5 ounce) can pinto beans, drained
  • 1 (12 ounce) package queso fresco or Monterrey jack cheese, grated
  1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender. Let cool for a bit.
  2. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro.
  3. Put one layer of tortillas in a 9x13 inch baking dish. Top with potato & bean mixture.
  4. Top with another layer of tortillas.
  5. Spoon/pour tomatillo salsa over enchiladas, and spread remaining cheese & cilantro over salsa. Bake for 20 minutes, or until hot and bubbly.
Recipe #4: Vegetable Korma
Note: From The Really Useful Vegetarian Student Cookbook © 1996. I picked this book up for a buck years ago at Big Lots. It has some great recipes in it. They are easy and usually only make a few servings. Serves: 2
Start to finish: 25 minutes
Editor’s note: You could easily double the recipe if you wanted more. Using leftover, already-cooked veggies would mean a shorter cooking time. Serve over rice.
  •  T olive oil
  • 1  onion, finely chopped
  • 1  T curry paste
  • 1  lb mixed vegetables cut into bite-size pieces (can be fresh or frozen); examples: potato, carrot, broccoli, cauliflower, sweet potato, corn, peas…
  • 1  14-oz. can lite coconut milk
  • 2  oz slivered almonds
  1. Heat oil in medium saucepan over medium-high heat. Cook onion for 5 minutes or until golden brown. Stir in curry paste and cook for 1 minute more.
  2. Add veggies and coconut milk, cover and simmer for 15 minutes until the vegetables are tender. Meanwhile, place the almonds in a nonstick pan and dry-fry 2-3 minutes, tossing frequently, until they are golden brown.
  3. Season the curry to taste and serve over rice.

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