Maxican Tacos

12 hard corn taco shells (you get these ready in the market )
¼ cup sliced onion
1 cup finely chopped lettuce
¼ cup sliced red bell pepper
¼ cup sliced green bell pepper
½ cup finely shredded cabbage
½ cup sliced tomatoes
½ teaspoon red chili powder
1 teaspoon cumin powder
¼ cup chopped coriander leaves
1 cup kideney beans baked
1/2 cup sour cream
3 cubs grated cheddar cheese
Salt and black pepper to taste
Recipie:

Mix onions, lettuce, bell peppers, cabbage, tomatoes, chilli powder, salt, pepper, cumin powder, parsely and set aside
Warm the canned baked beans in the microwave or on stove top.
Serving the Taco’s
Place a layer of warm baked half crushed beans in each taco shell; then top with a layer of salad ingredients in each shell.
Finally dollop with sour cream and sprinkle with cheese on the tacos.
Serve immediately.

Veg. Maxican Fajita

6- tortillas-fine wheatflour roti

1 Tsp olive oil
1 large or 2 small red onions, chopped

3 cloves garlic, minced
2 bell peppers, sliced
2 Tsp soy sauce
1 tbsp lime juice
1-2 T chili powder, black pepper
Toppings
1 big tomatoes, diced
grated cheese (cheddar)
sour cream

Recipie:
Wrap the tortillas in foil and warm in 200 degree oven.
Heat olive oil over medium-high heat. Add onion and sauté, stir it, until soft, about 5 minutes. Add garlic and peppers and sauté, stirfrequently, for another 5 minutes.
Add pepper, soy sauce, lemon juice , chili powder, and black pepper.

To make your fajita, place filling in the center of a tortilla, add toppings, and roll or fold up.

serve hot oyuryummy fajitas

You can add your own taste of stuffing in totarillas ig. paneer, tofu or potaoes.

Maxican Rice

1 onion, diced
3 tsp garlic paste,
1/4 cup olive oil
1/2 tsp ginger
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp pepper
2 cups white rice
3 cups pureed tomatoes
2 tsp salt
1 1/2 cups water or vegetable stock

Recipie:

Sautee the onions and garlic in the olive oil for 3 to 5 minutes, until onions became transparant.
Add the ginger, coriander, cloves and pepper and stir well to combine.
Add the rice and mix well.
Add the tomatoes, salt and water or vegetable stock and stir to combine. Cover the lid and simmer over low heat for 20 to 25 minutes, or until liquid is absorbed.

serve hot with salsa

Veg. Thai noodles

1pkd Pad Thai noodles

1/4 c Olive oil

2 ts Minced garlic

1/2 c Broccoli flowers

1/2c Sliced onions

1/2 c peas

1/2 c Diced celery

1/4 c squre cutted carrots

1/4 c Diced red bell pepper

1 tb Crushed peanuts

2 tb Thai soy sauce

2 tb Thai sweet black bean sauce

1 tb vinegar

1 ts White pepper

2 tb Chopped mint leaves

1 c Fresh bean sprouts

Recipe:

Soack noodles in 8 cups cold water for 30minutes. Drain it and set aside.

Heat olive oil in a large pan over high heat.

Add garlic and saute stirring until lightly browned about 1 minute. Add broccoli, onions, peas, celery, carrots, bell pepper & stir fry for 1 minute.

Add peanuts, soy sauce, black bean sauce, vinegar, white pepper & noodles and cook stirring continuously until heated through and well mixed about 2 minutes.

Stir in chopped mint. Transfer to a platter sprinkle with bean sprout and garnish with mint sprig.

Veg.thai pineapple rice

1 whole pineapple
3 cups cooked rice,

2-3 Tbsp. peanut, coconut, other vegetable

oil for stir-frying
1-3 Tbsp. vegetable stock for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped

1 red or green chili, thinly sliced

½ cup peas
1 small carrot, grated

¼ cup raisins

½ cup whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE: soy sauce

2 tsp. curry powder
Recipie:

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce together with the curry powder.
Place 1-2 Tbsp. oil in a large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant .

Whenever the pan becomes dry, add a little stock (1/2 to 1 Tbsp.).
Add the carrot (if using), peas, cashews, plus the soy sauce mixed with curry powder. Stir-fry 1 minute.
Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice begins to make popping sounds about 2 minutes..
Remove from heat. adding a few shakes of salt or up to 2 Tbsp. more [veggie] as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
Top with spring onions and coriander, and serve.

Veg. Lasagna

Black 4-5(optional)

Mushrooms1 tbsp(optional).

oregano,basil, salt and pepper1 tsp.

garlic1 tbsp.

wide lasagna noodles

1 cup salsa sauce

1 tsp. oil

3-4 cubs Mozzarella cheese

1 cub. cheese,

Recipe:

Boil1 package lasagna noodles.

Pour in teaspoon oil to prevent noodles from sticking.

Take a pan put oil add olive, mashroom, oregano, basil, salt, pepper, and garlic paste.

Remove lasagna noodles and drain in cold water after they are tender.

Line a large baking dish with lasagna noodles, olives, mushrooms, salsa sauce and then the cheese. Repeat this process until the pan is full, ending with cheese, olives, and mushrooms to make attractive pizza looking topping.

Cook for an 1/2 hour at 450 degrees, covered with tin foil; remove foil and cook just until cheese is slightly brown and bubbly. let stand for 20 minutes and serve.

you can use onion/carrot/frenchbeans with/without olive & mashrooms.