Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

STEWED OKRA AND TOMATOES

1 med. green pepper, chopped

1 lb. okra, fresh*

1 lb. peeled tomatoes, chopped**

1/2 tsp. pepper

2 slices bacon

1 lg. onion, chopped

1 tsp. salt

*(Substitute frozen). **(Substitute 16 ounces stewed tomatoes). Fry bacon until crisp, remove and saute pepper and onion in bacon grease until tender. Crumble bacon and add with all other ingredients. Cover and cook for 35 minutes. Then uncover and cook for 5 minutes more. If substitute items are used reduce cooking time about 5 minutes.

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BEST COMPANY TOMATO DISH

2 cans peeled tomatoes

1 sm. chopped onion

3/8 c. sugar

Celery salt (liberal shakes)

Lawry seasoning salt or tony's Louisiana seasoning (liberal sprinkling) 1 tsp. crushed basil

2-3 slices white bread, torn in pieces

Breadcrumbs

Grated cheese

Sautee’ onions in large skillet. Turn off heat and add all other ingredients except bread crumbs and cheese. Put into greased casserole, top with cheese and bread crumbs. Bake at 350 degrees until bubbly, then turn down heat to 250 degrees for 15 minutes. Serve with roast beef and wild rice.

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EGGPLANT AND TOMATO PARMESAN

1 lg. eggplant

2 tbsp. salad oil

1-2 cloves garlic, minced

1 tbsp. flour

1 lb. can stewed tomatoes, undrained

1 tsp. salt

1 tsp. sugar

1/2 tsp. paprika

1/8 tsp. pepper

1/4 tsp. basil

Parmesan cheese

Peel and cut up eggplant. Simmer, covered, in small amount of boiling, salted water for about 5 minutes. Drain thoroughly. In hot oil in skillet, saute garlic until golden. Stir in flour, stewed tomatoes, salt, sugar, paprika, pepper and basil. Cook, stirring over medium heat until mixture boils and is slightly thickened. Mix eggplant with other ingredients, place in greased casserole and top with grated Parmesan. Bake 20 minutes at 375 degrees.

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ZUCCHINI AND TOMATO STIR-FRY

2 tbsp. vegetable oil

2 med. onions, sliced

4 med. zucchini, sliced

2 lg. tomatoes, cut into wedges

1 (4 oz.) can sliced mushrooms, drained

1/2 tsp. salt

1/4 tsp. pepper

Pour oil into wok or large skillet. Stir-fry over high heat (350 degrees) for 6 to 8 minutes. Cover, reduce heat and simmer 5 minutes.

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VEGETABLE MEDLEY STIR-FRY

3 tbsp. vegetable oil

1 sm. head cabbage, coarsely shredded

1 med. red onion, sliced

1 lg. carrot, cut diagonally into thin slices

2 med. tomatoes, cut into wedges

1 tbsp. dill weed

1/4 tsp. salt

1/4 tsp. cracked black pepper

Pour oil around top of a preheated wok or large skillet. Allow to heat at medium-high (325 degrees) for 2 minutes. Add cabbage, onion and carrots. Stir-fry for 4 minutes. Add remaining ingredients and stir-fry 1 to 2 minutes. Yield: 6 to 8 servings.

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