Food Demo Recipes
by Curtis Aikens
VEGETARIAN CHILI
2T margarine
1 onion, chopped
2 cloves garlic, chopped
1 cup mushrooms, sliced
1 green bell pepper, chopped
4 cups red kidney beans, canned or cooked
8 tomatoes, chopped
2T chili powder*
1-2 jalapeno peppers, chopped (optional)
METHOD:
In a large pot, add margarine, onions, and garlic. Sauté until the onions are
clear. Add mushrooms and pepper(s). Cook about 2 minutes. Add tomatoes,
beans, and chili powder. Simmer about 45 minutes. Season to taste.
* you will probably want to use more. Chili powder is the key to obtaining a
rich, hearty flavor, particularly in a meat-free recipe.
CHAMPAGNE DIJON PASTA SAUCE
2-3T Olive Oil
1 onion, diced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2T Dijon mustard
1 bottle Korbel Chardonnay Champagne (1/4 cup for sauce)
1 lb. cooked penne pasta
Sauté vegetables in oil, add other ingredients. Serve over pasta.
PASTA FOR ONE, MAYBE TWO
1 zucchini, diced
1 small onion, diced
1/4 bell pepper (red, yellow, or green) diced
3 whole green onions, diced
3 T. olive oil or vegetable oil
2 T. dried basil
1 T. dried thyme
2 T. soy sauce
2 T. Worcestershire sauce
3 T. mayonnaise
4-6 ounces of cooked pasta (any variety)
In a saucepan, sauté the zucchini, onion, pepper and green onions in the oil.
Mix in basil and thyme. Stir in soy sauce, Worcestershire sauce, mayonnaise.
Add the pasta to the pan and toss lightly to coat.
VEGETABLE CURRY
to be served over Steamed White Rice
1/2 stick (2 oz) butter
1/2 t. ground ginger
1/2 t. ground turmeric
1/2 t. ground cayenne pepper
1/2 t. ground coriander
2 lbs. total of combination broccoli, potatoes, cauliflower, string beans,
cut into bite-sized pieces and steamed until tender.
1/2 t. ground cinnamon
2 garlic cloves, crushed
1/2 cup water
3 T. chopped fresh coriander
2 tomatoes, diced
METHOD:
Heat the butter in a large frying pan and the ginger, turmeric, cayenne, and ground
coriander to make a curry powder. Put the steamed vegetables in the frying pan and
toss them in the spices. Add the cinnamon, garlic, water, chopped coriander, and
tomatoes. Cook for 10-15 minutes. Serve over steamed white rice.
STIR-FRIED TOFU WITH VEGETABLES
to be served over STEAMED RICE
2T cooking oil
2 cloves garlic
1/4 cup sliced yellow onions
3/4 cup broccoli florets
1/4 cup fresh bean sprouts
1/4 cup snow peas, cut in half
1/4 cup sliced red bell pepper
1/4 cup sliced Shiitake mushrooms
2 cups tofu, cut into 1/4” cubes and sautéed
2-3 T soy sauce
1/4 cup sherry
1T cornstarch to thicken
3T rice wine vinegar
white pepper to taste
METHOD:
Heat Oil. Add garlic and stir-fry briefly. Add onions, broccoli, bean sprouts,
snow peas, red bell pepper and mushrooms--stir-frying each for a few seconds
before adding the next. Add tofu and stir-fry for about 1 minute. Add soy sauce,
sherry, cornstarch and vinegar. Add white pepper to taste.