Vegetarian Recipe Spot

Classic Italian Pasta Salad

Ingredients

• 8 ounces Rotini pasta
• 1 small red bell pepper, cut into strips
• 1 small green bell pepper, cut into strips
• 1 small can sliced black olives
• 1 8 ounce jar marinated artichoke hearts, undrained
• 1 cup broccoli, lightly steamed
• 3 cloves garlic, minced
• 1 tsp oregano
• 1 tsp rosemary
• 1/4 - 13 cup balsamic vinegar
• 1/2 cup shredded Asiago or Parmesan cheese (optional)

Preparation

Cook pasta according to directions on package; drain and rinse under cold water. Put pasta in a large mixing bowl. Mix in all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.

Vegetarian Recipe Spot

Vegan Pasta Puttanesca with Eggplant

Ingredients

• 2 tbsp olive oil + 1/4 cup
• 2 eggplants, chopped into pieces
• 1/2 cup water
• 4-6 medium tomatoes, diced
• 1 14 ounce can tomato sauce
• 3 tbsp capers
• 1/2 cup olives, sliced
• 8 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes
• salt and pepper to taste
• pasta

Preparation

Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes. Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes. Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.

Vegetarian Recipe Spot

Chinese Vegetarian Chicken

Ingredients

• 1/2 lb soybean sticks
• 1 tablespoon baking soda
• 4 tablespoons oil
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons dark sesame oil

Preparation

Bean sticks are usually sold in 1 pound packages. Take half. Break into several sections. Place in bowl, sprinkle soda over them and cover with 8 cups hot water. When they begin to whiten and float to top anchor down with small plate and let soak for 4 hours.Drain sticks in colander. Rinse with warm water. Put back in bowl and cover with warm water and anchor. Let soak 4 hours. Drain just before cooking. Spray with warm water and press lightly to extract excess water. Heat wok or skillet over high heat until hot. Add oil, swirl and heat for 30 seconds. Scatter in bean sticks and stir rapidly to coat. Add soy sauces, salt and sguar and stir briskly for 30 seconds. Turn heat low, cover and let steam cook vigorously for 10 minutes. They should release enough liquid to prevent scorching. Uncover, stir in sesame oil and pour into bowl. Let cool.