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Winnipeg Vegetarian Association Potluck Recipes

ENTREES

Here are some favorite recipes from our recent potlucks -- ENJOY !

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Black Bean Casserole Ole

  • 1 Tbsp. olive oil
  • 1 cup onion, chopped
  • 3/4 cup yellow cornmeal
  • 2 tsp. chili powder
  • 1 1/4 cups soya milk
  • 1 14 oz. can black beans
  • 1 14 oz. can kernal corn
  • 1 28 oz. can diced tomatoes
  • 1 4 oz. can green chilies, drained
Preheat oven to 350 degrees F.

Lightly oil a 2 litre casserole dish with a non stick cooking spray.

In a large bowl combine all ingredients. Mix well. Place in prepared dish.

Bake, uncovered, 45 minutes. Serves 6.

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East Indian Curry Chickpeas

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp. olive oil
  • 2-3 Tbsp. mild curry paste
  • 2 cans diced tomatoes
  • 2 cans chickpeas
  • 2 tsp. soya sauce
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
Combine onion, garlic and oil in large pan and saute until onions are cooked.

Add remaining ingredients.

Bring all to a boil. Simmer 30 to 40 minutes on low heat. Serve with brown rice.

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Koreshte Badejan

  • 1 1/2 cups yellow split peas
  • 1/8 tsp. cayenne
  • 1/8 tsp. cinnamon
  • 1/8 tsp. coriander
  • 1/2 tsp. tumeric
  • 1/2 tsp. cloves
  • 1/2 tsp. pepper
  • salt
  • 1 Tbsp. oil
  • 1 large chopped onion
  • 1 diced apple
  • 2 large diced potatoes
  • 4 cups water
Cook in crockpot. Serve with rice, millet, or bread.

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Palak Alu (Spinach with Potatoes)

  • 1 lb. potatoes
  • 2 pkgs. frozen spinach (drained)
  • 2 Tbsp. oil
  • 1 tsp. black mustard seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 2 fresh green chillies (chopped)
  • 1/2 cup water
  • 1 tsp. salt (to taste)
  • 1/2 tsp. nutmeg
  • *Add 1/2 chopped tomato to garnish
Scrub potatoes and cut into small cubes.

In a large fry pan heat oil. Add mustard and cumin seeds and fry (with lid on) until the seeds pop. Add remaining spices and chillies.

Add potatoes and stirfry a few minutes. Add salt and 1/2 cup water. Cook 10 minutes.

Add drained spinach (squeeze to remove all water). Cook 10 minutes longer. Add nutmeg.

Serve with rice or chapatis.

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Sechwan Eggplant and Tofu

  • 1 lb. eggplant, cubed
  • 2 onions, minced
  • 2 cloves garlic, minced
  • 1 Tbsp. ginger
  • pepper
  • cayenne
  • block of tofu
  • 3 Tbsp. cornstarch
  • 1/4 cup rice vinegar
  • 1 Tbsp. cider vinegar
  • 3 Tbsps. soya sauce
  • 1/2 cup water
  • 2 Tbsps. oil
  • 2 Tbsps. brown sugar
Fry onions in oil. Add eggplant, cook 8-10 minutes. Add ginger, garlic, pepper and cayenne. Cook 2 minutes.

Mix liquids together with cornstarch. Add, along with tofu and brown sugar. Heat till sauce thickens. Serve with rice.

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Spaghetti Fried Rice

  • 3 cups (750 ml) basmati rice, prepared and cooled
  • 1 cup (250 ml) durum spaghetti, prepared and cooled
  • 4 Tbsps. (120 ml) vegetable oil
  • 1/2 cup tomato puree
  • 1 small onion, diced
  • 1/2 cup (125 ml) green pepper, diced
  • 3 cloves garlic, crushed
  • 2 small red chili peppers, diced
  • 1/2 tsp. (5 ml) cayenne
  • sea salt and black pepper
In a skillet, heat the oil over medium heat. Saute the onions until clear and add peppers.

When peppers are soft, before onion is browned, add the garlic, the spaghetti, and the rice and stir. Reduce heat to low and heat, stirring for two minutes.

Add tomato puree, cayenne, salt, and pepper. Simmer, covered for 10 minutes, stirring often. Remove from heat and let stand uncovered for 5 minutes. Stir before serving.

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Sweet and Sour Lentils

  • 1 cup lentils
  • 2 1/2 cups water
  • 1/2 onion, chopped
  • 2 Tbsp. red cider vinegar
  • 2 Tbsp. oil
  • 2 Tbsp. sweetener
  • 1 tsp. basil
Cook lentils, water and onion for 1/2 hour. Add remaining ingredients.

Cook until done. Makes 2-3 servings. Easy to double or triple.

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Wild Rice and Pasta

  • 1 cup wild rice (soak overnight and cook)
  • 1 cup orzo pasta, cooked according to package directions
  • 1 Tbsp oil
  • 2-3 garlic cloves, minced
  • 1 medium onion, chopped
  • 10 large mushrooms, chopped
  • 2 Tbsp. sweetner
  • 1 Tbsp. soya sauce
  • 1 Tbsp. fresh lemon juice
Saute garlic, onion and mushroom in oil. Add sweetener, soya sauce and lemon juice.

Mix all ingredients and season with salt and pepper.

Prior to serving mix in 2 Tbsp. chopped parsley.

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Winnipeg Vegetarian Association         Box 2721 Station Main         Winnipeg, Manitoba, Canada         R3C 4B3
E-mail: wva@ivu.org

Last updated: September 2012

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