VEGETARIAN DISHES

Pumpkin Chickpea & Coconut Curry

INGREDIENTS;

• 2 tablespoons olive oil
  
• 1/2 cup onion, diced
• 3 cloves garlic, pressed or minced
• 1 tablespoon ginger, grated
• 2 and 1/2 cups pumpkin, peeled and chopped into 1-inch cubes
• 2 and 1/2 tablespoons red curry paste
• 1 - 14 oz. can of coconut milk
• 2 cups broccoli, cut into florets
• 1 cup canned chickpeas
• 1/2 cup cashews, unsalted
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped

DIRECTIONS;

1. Heat oil in a large pot over medium heat. Sauté onion for two minutes and add ginger and garlic. Sauté for another minute until fragrant and onions are soft and translucent.
2. Add curry paste and pumpkin. Combine and cook for another minute.
3. Stir in coconut milk and bring to a boil. Turn heat down to low and cover. Simmer for 15 minutes.
4. Add broccoli and simmer for 5 more minutes, uncovered.
5. Stir in chickpeas, cashews, and lime juice.
6. Serve with cilantro on top.

Source: ​www.aheadofthyme.com

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Tofu & Vegetable Soba Noodles

INGREDIENTS;

• 8 ounces soba noodles
• Coarse salt
• 2 tbsp grapeseed oil
• 1 package extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
• 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
• 1 1/2 pounds broccoli (1 bunch), broken into small florets, stems discarded
• 1 pound bok choy (1 head), trimmed and thinly sliced crosswise
• 4 garlic cloves, minced
• 3 tablespoons almond butter
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce

DIRECTIONS;

1. Cook soba noodles in a large pot of salted water until al dente, about 10 minutes. Drain, and then rinse with cold water; set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add tofu and season with salt. Cook, tossing occasionally, until golden, 12 to 15 minutes. Transfer to a plate; set aside.
3. Heat remaining tablespoon oil in same skillet over medium-high. Add bell peppers, broccoli, bok choy, garlic, and red pepper flakes; season with salt. Cover (pan will be very full) and cook, tossing occasionally until vegetables are crisp-tender, 8 to 10 minutes.
4. Meanwhile, make sauce: In a small bowl, whisk together almond butter and 2 tablespoons water, then whisk in vinegar and soy sauce. Add reserved noodles, tofu, and sauce to pan with vegetables. Cook, tossing until noodles are heated through, 2 to 3 minutes.

Source: ​www.marthastewart.com

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Stir-fried Asian Green with Tofu

INGREDIENTS;

• 2 teaspoon peanut oil
• 2 centimetre (10g) piece fresh ginger, cut into slivers
• 1 clove garlic, crushed
• 100 gram gai lan, coarsley chopped
• 100 gram broccolini, coarsely chopped
• 150 gram baby buk choy, coarsely chopped
• 100 gram firm tofu, coarsely chopped
• 1 tablespoon water
• 2 teaspoon tamari
• 2 teaspoon coarsely chopped roasted peanuts

DIRECTIONS;

1. Heat oil in wok. Stir-fry ginger and garlic until fragrant.
2. Add vegetables, tofu, water and tamari.
3. Stir-fry until greens are just tender.
4. Serve vegetables sprinkled with nuts

Source:​www.womensweeklyfood.com.au