Veg out this season

Vegetarian food

RECIPE

From restaurant menus to supermarket aisles, the range of meatless dining options continues to grow unabated.
That is because Ugandans are becoming increasingly more sophisticated and hungry for vegetarian choices, and according to one recent study, over 40 per cent of Americans eat four meatless meals during the week.

Here are four delicious ways to veg out this Yuletide and you will hardly miss the meat!

Coconut curried tofu with green Jasmine rice
Serves 4
¼ cup unsweetened shredded coconut
1 ¾ cups water
1 cup Jasmine or basmati rice
1 cup (packed) coarsely chopped fresh cilantro (dhaniya)
¾ cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoons fresh lime juice
2 large garlic cloves, minced
2 tablespoons vegetable oil
½ kg tofu, drained and patted dry, cut into ½ inch cubes
½ cup thinly sliced spring onions
2 teaspoons curry powder
1 teaspoons ground cumin
1 teaspoon dried crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts

1. Stir shredded coconut in small nonstick frying pan over medium heat until light golden, about five minutes. Transfer to a bowl
2. Bring 1 ¾ cups water and salt to boil in a heavy medium saucepan and stir in the rice. Bring to a boil and reduce to low, cover and simmer until the water is absorbed and the rice is tender and cooked.
3. In the meantime, puree the cilantro, ½ cup coconut milk, 1 teaspoon ginger, lime juice and half the garlic. Stir fry for a minute before stirring the tomatoes and the remaining coconut milk. Season with salt and pepper.
4. Divide the rice among 4 plates and top with the tofu mixture and sprinkle with peanuts.

Baked penne with broccoli and three cheeses

4 servings
2 teaspoons olive oil
3 garlic cloves, minced
2 cups penne pasta
3 cups 1- inch broccoli florets
2 cups already purchased marinara sauce
1 cup coarsely grated mozzarella cheese
½ cup ricotta cheese
½ cup fresh basil
2 tablespoons grated Parmesan cheese

1. Stir oil and garlic in a small frying pan over medium heat for 1 minute and set aside.
2. Cook the penne in a large pot of boiling water salted water until almost tender. Allow about 12 minutes. Add the broccoli and cook for a minute. Drain.
3. Mix the marinara sauce, ½ cup mozzarella, ricotta, basil, 1 tablespoon Parmesan and the sautéed garlic in a large bowl.
4. Add the pasta and broccoli, toss. Season with salt and pepper and transfer to a glass baking dish. Sprinkle the remaining mozzarella and Parmesan over the dish.
5. Preheat oven until hot and bake the pasta uncovered until the cheese melts. Allow about 20 minutes and let stand for 5 minutes.

Mushroom and Black Bean Burritos
6 servings
2 tablespoons olive oil
2 medium sliced onions
Vegetable stew
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 teaspoons grated orange peel
1 teaspoons ground cumin
1 teaspoon dried crushed red pepper
2 medium cubed in ½ inch cubes zucchini
1 28 ounce can diced tomatoes
1 medium can chick peas, rinsed and drained
12 olives, pitted and chopped

Potato pancakes

1 kg large potatoes, peeled, coarsely grated and squeezed dry in a towel
1/3 cup grated onion
2 tablespoons wheat flour
3 4 teaspoons olive oil

For Vegetable stew: Heat the oil in a heavy large saucepan over medium high heat and add the onion.
Sauté until tender, for about five minutes.
Add the next 4 ingredients; stir 1 minute.
Add the zucchini and tomatoes with juices; bring to boil.
Reduce heat and simmer until zucchini is tender, stirring occasionally, about ten minutes.
Add the chickpeas and olives and simmer for 3 minutes.

For Potato Pancake: Preheat oven to 300d FH. Mix the first three ingredients in a bowl. Season with salt and pepper. Working in batches, get hold of non stick frying pan and add 1 teaspoon oil. Heat over medium high heat. Add potato mixture by small cupfuls, spreading each to three-inch round. Cook until pancakes are brown, say 5 minute per side. Transfer to baking sheet; keep warm in oven.

Place 3 pancakes on each of four plates. Spoon stew over and serve.