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Veggie dishes to try

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By Susan Spicer

Here are some good recipes for my vegetarian friends. If you're not a meat-eater, you can find yourself without much of a choice at a typical hot dog-hamburger cookout. I always like to have two or three dishes everyone can eat.  
The Vegetable Pot-Stickers are a little time-consuming, but so delicious you'll be glad if you try them. You can use the regular square won-ton wrappers, but if you happen to be in a store with more of an ethnic food section, they do make round won-ton wrappers that also work well in this dish.  
The vegetables can be varied somewhat according to your taste, and what your garden is producing. I sometimes add some shredded carrot or zucchini. Once a long time ago, I made about 100 of these for my boss's going-away party. Even though there were chicken wings and other meat dishes on the table, my pot-stickers were the first to go.
The Black Bean Dip is simple, and a big favorite of mine. I like to keep some in the fridge for a snack on chips or veggies. The fresh cilantro really makes it, I think. Cilantro is an easy herb to grow, in fact if you plant it in your garden once and let it go to seed it will always be with you. It's a pretty plant, and you can even add it to your flowerbed.
The Herbed New Potatoes has always been a favorite of mine, starting when I was a little kid. My grandma used to make them with whatever herbs were growing on the back porch. Enjoy!

Vegetable Pot Stickers
2 T. vegetable oil
1 large onion, diced
2 cloves garlic, peeled and minced
1 c. thinly sliced cabbage, chopped
1 c. bean sprouts, chopped
4 green onions, minced
1/4 c. red bell pepper, chopped fine
1/4 c. shredded carrot *optional
1/4 c. shredded zucchini *optional
Salt, pepper to taste
Enough cornstarch to dust a large tray - about 1 T.
25-30 won-ton wrappers

Heat the oil in a large skillet over medium heat and sauté' the onion till soft and translucent, about 10 minutes, stirring often. Add the garlic and cook another couple minutes. Then add the cabbage, bean sprouts, green onions, red pepper and carrots and zucchini, if desired. Cook until lightly browned, about eight minutes, over low heat.  Season to taste with salt and pepper. Dust a large tray or cookie sheet with cornstarch. Place one heaping teaspoon of filling onto the center of each wrapper. Wet the edges a bit, then fold the wrappers in half and pinch the edges to seal. Place the finished won tons on the tray. Meanwhile, bring a large pot of water to boil. When all the won tons are done, boil them in batches for two minutes. Drain. (They can be made ahead to this point, and then fried right before serving.) When you're ready to serve, heat a little oil in a large skillet over medium - high heat. Fry till they're brown on one side, then flip over and brown the other side. Add oil to the pan if needed. Makes 25-30.

Black Bean Dip
2 c. cooked black beans, or
1 (16oz) can, drained and rinsed
1 T. limejuice
1/4 c. fresh cilantro, minced
1 clove garlic, minced
1/4 t. cumin
1 small jalapeno pepper, stem and seeds removed
Salt, pepper to taste
Combine all ingredients in food processor or blender. Pulse to blend. Add about 2 teaspoons of olive oil and puree till the consistency you like. Season with salt and pepper and refrigerate till serving.

Herbed New Potatoes
2 lbs. new potatoes
4 T. butter
2 cloves garlic, peeled and chopped
Pinch of fresh rosemary, minced
Salt, pepper to taste
2 T. chopped parsley

Bring a large pan of water to boil. Add potatoes and some salt and return to a boil. Cook about 10 minutes, then drain and lay the potatoes on a flat surface to drain and dry. Heat butter in skillet and sauté' garlic about one minute, then add the potatoes and cook, stirring occasionally until golden and slightly crispy. Add the rosemary (if desired) and season with salt and pepper. Add the parsley and continue cooking for a few seconds. Serves 4.