Veggie and Vegan Recipes
 
 
Kale Sauté
 
Ingredients:
 
•  1 tsp mild flavored olive oil
•  1 small onion, cut in half and sliced.
•  1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
•  1 bunch kale
•  1 small tomato
 
 
Directions:
 
In skillet (preferably iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.
 
Serve over brown rice.
 
Serves: 3
Preparation time: 15 min.
 
 
 
 
 
 
Curry Spinach
 
Ingredients:
 
  1. •    1 1/2 tablespoon olive oil
  2. •    1 medium onion
  3. •    1/2 cup water
  4. •    2 to 4 tablespoon mild or hot curry paste
  5. •    1 diced potato
  6. •    1 diced tomato
  7. •    1 package frozen chopped spinach
 
 
Directions:
 
Serves: 4-6.
 
Preparation time: 40 min..
 
Saute chopped onion in olive oil. Add curry and water and simmer for 10 to 12 minutes. Add remaining ingredients and cook until potato is tender. Serve over rice.
 
 
 
 
 
 
 
Corn and Tomatoes
 
Ingredients:
 
  1. •    6 ears fresh yellow corn
  2. •    1/3 cup finely chopped onion
  3. •    1/4 cup finely chopped green pepper
  4. •    1 tablespoon finely chopped green chilies
  5. •    2 teaspoon margarine
  6. •    1/4 teaspoon white pepper
  7. •    1/2 cup chopped tomato
 
 
Directions:
 
Cut corn from cob; scrape cob to remove pulp and milk.  Combine corn, onion, green pepper, chilies, margarine and white pepper in saucepan.  Cover and cook over medium heat for 20 minutes, stirring frequently.  Add tomatoes and cook an additional 10 minutes or until corn is tender, stirring often.