Burrito Casserole (serves 8-12)

3 Tbsp. Veg. oil

3 Green onions, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 bunch fresh spinach, chopped
2 cans black beans, drained and rinsed
10 flour tortillas, julienned
2 cups white rice, cooked
1 tin tomato soup
1 tsp. chili powder
1 quart canned tomatoes, diced
2 cups shredded soy cheddar (optional)

Start rice in pot of boiling water, cook til done, drain and rinse, return to pot, add tomato soup, and chili powder, stir well.

Heat oil in large fry pan or pot over med. heat. Add onions, garlic, and green pepper, stir and cook 5-10 minutes.

Add spinach and cook until wilted then add black beans and tomatoes. Cook, stirring often, for about 5 minutes.

Stir in rice mixture. Add salt and pepper to taste.

Grease a large 10x15 glass pan. Scatter 1/2 of the shredded tortillas for a base, cover with the rice and beans mixture, add the remaining tortillas, top with the soy cheese.

Heat in oven just long enough to melt 'cheese'.

Variations:

-Originally the mixture was individually served wrapped in tortillas with lettuce and chopped fresh tomatoes.
-Beans and rice mix could be served in a bowl with fresh lettuce and tomatoes, salsa and crumbled tortilla chips.

(from old blog, posted by Cassandra)

Falafel

 This is one of our favorite fasting meals.  Although the falafel is fried it is accompanied by lots of veggies and tastes fresh and yummy. 

I buy Cedar's Falafel mix and make it from that.  Follow the directions but be sure to make smallish balls - they expand.

Serve prepared falafel with pita bread, lettuce, diced fresh tomatoes, red onions, dill pickles and hot banana peppers.  Assemble as you would a taco.  Top with Tahini sauce.

Tahini Sauce:

1/2 c. tahini

1/2 c. water

1/4 c. lemon juice

1 - 3 cloves garlic - minced

salt

Blend together.

This sauce also makes a good salad dressing.

(from old blog, posted by Jaime)

Samosas

4 -5 potatoes

1 c. peas
1 T. coriander seeds
1 T. cumin
1 t. red chili flakes
2 t. or more lemon juice
2 T. fresh cilantro, minced
Spring roll pastry.

Cook and mash potatoes. Toast coriander seeds. Add all the spices, lemon juice and peas to the potatoes. 

Place 1 -2 tablespoons filling in a 2 by 6 inch strip of pastry.

Fold into a triangle, brushing the closure with melted margarine to seal.

Pan or deep fry..Serve hot or room temperature with chutney.

 These can be frozen and cooked from frozen. I lay them out on a cookie sheet to freeze them. Once they are frozen transfer them to a ziploc.

(from old blog, posted by Jaime)

Pumpkin Soup

 This recipe was improvised by my mom (Cheryl Meng) for church this weekend.

In large stock pot sauté in generous amount of olive oil (1/2 cup):

1 large onion, chopped One bunch celery, including leaves, chopped ¼ cup teff grain ½ cup lentils 1 red or yellow pepper chopped 1 T. Cajun seasoning 2-3 T. Mexican seasoning Salt and pepper Several dashes Maggi bouillion   

Add and boil until grains nearly cooked:

 4 cups water ½ cup powdered vegetable broth  

Add:4 cups water 2-3 large potatoes, peeled and chopped 5-6 cups pureed pumpkin – fresh from the garden is best   

When potatoes are nearly cooked, add: 1 can corn, or 1 cup frozen corn   Check seasonings – may need to add more salt, powdered vegetable broth, or Mexican spice to taste.

(from  old blog, posted by Jaime)

Gimme Chimmies (serves 8)

3 Tbsp. Veg oil1 cup diced onion
4 cloves garlic, minced
1 Tbsp. chili powder
4 shakes Tabasco or 1 tsp. milder chipotle sauce
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt

Heat in fry pan till onions are soft.

Add:
3 cups julienned zucchini (1 1/2 baby zukes)
1 whole tomato, diced
2 cups black beans (2 tins, rinsed)
1 block tofu, frozen, defrosted, pressed, diced

Heat until hot,

Add:

1/4 cup balsamic vinegar, toss.

Heat 1/4 cup oil in another fry pan, medium heat.

Fold one scoop of mix into a tortilla wrap, place fold side down in the hot oil, brown and flip carefully, brown other side. Add more oil as necessary. Serve hot.

Serve with side dishes like guacamole, Mexican rice, salsa.
We found this a bit hot with the Tabasco and will try chipotle sauce next time.

(Thanks to Eat, Drink and Be Vegan for the original unaltered recipe!)

(from old blog, posted by Cassandra)

Spicy Shrimp

2 T. vegetable oil
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tsp. freshly ground pepper
3/4 tsp. course salt
1 tsp. sugar

Heat oil in skillet (we've discovered that cast iron is the best!!) over medium-high until hot. Add garlic; cook, stirring constantly about 2 minutes.
Add shrimp; cook until pink, about 5 minutes. Add pepper, salt and sugar.

Can be garnished with lime wedges.

Served with Hot and Sour Salad and Jasmine Tea Rice.

(from old blog, posted by Jaime)