Vegetarian

Thai Chickpeas

From S/V Encanto

1 ½ C. Dried chickpeas, soaked overnight


3 C. Coconut milk


1 tea. Minced garlic


¾ # Sweet potatoes, peeled and cut in 1 in. chunks


1 C. Coarsely chopped tomatoes


1 Tbsp. Curry powder


2 teas. Dried basil


¼ C. minced cilantro


1-2 Tbsp. Soy sauce


Add last: ½ C. minced fresh basil, if available.


In pressure cooker, combine drained chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and cilantro. After it comes to pressure, cook 15-18 min. Let pressure come down naturally. May be served on a bed of lettuce with a side of rice or pasta.

Tofu Loaf

From S/V Encanto

10 oz. Carton tofu, dried


1 large onion, finely chopped


1 C. carrots, finely chopped


2 Tbsp. Butter


½ C. celery or jicama, diced


3 Tbsp. Olives, chopped (black or green)


1 egg


½ C whole wheat flour


2 Tbsp. Oyster sauce
Drain and pat dry tofu.


Fry onion and carrots in butter till soft and caramelized, about 8 minutes. Let cool.


Mix in bowl, celery, olives, egg, flour and oyster sauce. Stir in onion and carrot mixture. Crumble in tofu. Blend.


Shape into patties and fry or bake in greased loaf pan at 350 deg. For 30 minutes