Mt. Tamalpais, viewed from the south

Home of the Kudler/Vaughn Clan

Category: Main Dish

  • Veggie Stir-fry

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    VEGGIE STIR-FRY

    
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.


    Course: Main Course, Side Dish
    Cuisine: Chinese
    Keyword: Vegan, vegetarian

    Ingredients

    • 2 tablespoons canola oil
    • 1 red bell pepper cored, seeded, and julienned
    • 1 yellow bell pepper cored, seeded, and julienned
    • 1/2 cup thinly sliced red onion
    • 1 cup half-moon sliced yellow squash
    • 1 cup small broccoli florets
1 baby eggplant cut into chunks
    • 8 ounces firm tofu cut into large chunks
1 clove garlic, minced
    • 1/2 cup teriyaki sauce check the label: no more than 2 grams sugar per serving
    • 2 cups sliced bok choy
    • 1 cup fresh mung bean sprouts
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon kosher salt
    • 1/2 cup snow peas
    • 2 tablespoons sesame oil

    Instructions

    • In a wok or large skillet, heat canola oil over high heat until almost smoking.
    • Add the peppers and onion while stirring constantly.
    • While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce.
    • Cook, stirring, constantly for 2 minutes.
    • Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
    • Stir in snow peas and sesame oil and remove from heat. Serve immediately.

  • Vegetarian Quesadillas

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    VEGETARIAN QUESADILLAS

    Course: Main Course
    Cuisine: Mexican
    Keyword: vegetarian

    Ingredients

    • 1/2 cup Red Bell Pepper chopped
    • 1/2 cup Zucchini chopped
    • 1/2 cup Yellow Squash chopped
    • 1/2 cup Red Onion chopped
    • 1/2 cup Mushrooms chopped
    • 1 Tbs Olive Oil
    • Cooking spray
    • 6 ct 9 inch Whole wheat Tortillas
    • 1 1/4 cup Reduced-fat Sharp Cheddar Cheese, shredded

    Instructions

    • In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender.
    • Remove vegetables from pan.
    • Coat the same pan with cooking spray, and place one tortilla in pan.
    • Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese.
    • Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla.
    • Cook until golden on both sides, for approximately 2 to 3 minutes per side.
    • Remove quesadilla from pan, and repeat with remaining ingredients.
    • Cut each quesadilla into 8 triangles with a pizza cutter.
    • Serve hot.

    Notes

    Serves: 6