Vegetarian | Ruth’s Food

Eggplant Adobo

Ingredients:

4 cups eggplant, cut into 1 inch pieces

1/4 cup vegetable or corn oil

1/2 cup white vinegar

1/4 cup soy sauce (low sodium works really well)

1 tbsp. finely minced garlic

Directions:

~Serves:4

Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a sauce pan (I used a frying pan) bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes. Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant several times. Serve hot.

~We loved this dish! It is so fast and yummy. The one thing that we would change is to use low sodium soy sauce to cut down on some of the salt. A wonderful appetizer...

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Tags:

Vegetarian

Philippino

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Portobella Mushroom Burgers

Ingredients:

2 portobello mushrooms (about 3 1/2 inches wide), cleaned and stems removed

2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 6 tablespoons bottled teriyaki sauce

2 large thin slices or of swiss cheese

2 multigrain or whole-wheat hamburger buns (I've used white buns for this)

2 leaves of lettuce

4 tomato slices

Garlic Mayonnaise:

1 tablespoon mayonnaise

1/2 teaspoon minced garlic

1 teaspoon lemon juice

a few drops Worcestershire sauce for an extra kick

ground pepper and seasoning salt to taste

Directions:

Yield: 2 servings

Heat the coals or grill. Spread teriyaki sauce over the mushrooms and marinate while the coals are getting ready. (I use a cast iron griddle skillet on the stove on Med-high heat) Grill the mushrooms about 6 inches from the heat until tender (about 4-5 minutes a side). (or straight on the cast iron skillet) Add the cheese on top and continue to grill briefly to melt cheese.

Cast Iron Pan (purchase at Chefs Catalog) This is the pan I use for this recipe. Works great!

Tags:

Vegetarian

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Tomato Bread Salad

Ingredients:

8 cups Italian or French Bread (cut into 1 inch cubes)

3 cups chopped tomatoes

1 cup fresh minced basil

1/4 cup very thinly sliced red onion

1/2 cup olive or vegetable oil

2 tbsp. cider or red wine vinegar (I prefer the red wine vinegar)

1/2 tsp. salt

1/2 tsp. pepper

1 garlic clove minced

Directions:

Serves: 4 people

Cut the bread and set aside in large bowl. Then chop tomatoes, onions and basil. If eating bread salad right away mix with the bread. Otherwise you may want to wait until you serve it so the bread doesn't get too soggy. Then mix the oil, vinegar, salt, pepper and garlic together and poor over the bread when ready to serve.

Tags:

Vegetarian

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Eggplant Casserole (Kukuye Bademjan)

Ingredients:

4 medium egg plants

1/3 cup margarine

2 tsp. salt

1 tsp. pepper

1/2 tsp. garlic

3 tbsp. lemon juice

4 egg whites

4 egg yolks

2 tbsp. margarine

Directions:

Serves: 4 people

Peel egg plants. Cut them lengthwise and rinse them. Drain the water well and sate them in a fry pan, in the margarine until golden brown. Let cool. Put the egg plants in a bowl and mash them well. (I use a simple potato masher.)

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Tags:

Persian

Vegetarian

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