Vegetarian Recipes for Students in Hurry

Crispy Tofu
Contributor: Artie Manalac, Sydney University, Sydney
Ingredients:
1 slab of firm tofu
¼ cup flour
1 egg
tempura flakes
soybean flakes
2 teaspoons soy sauce
1 lemon
cooking oil

1. Heat cooking oil in a sauce pan.
2. Beat the egg and season with salt and pepper.
3. Cover the tofu with flour, dip it into the raw egg and then coat with tempura flakes.
4. Deep fry in the sauce pan for half a minute.
5. Put over rice.
6. Top with soybean flakes and season with lemon and soy sauce.

Sauteed Vegetables
Contributor: Titchie Carandang-Tiongson, New York University, New York
Ingredients:
¼ onion, chopped
1 – 2 plum tomatoes, chopped
2 cloves garlic, crushed
Carrots, chopped match stick size
Green Beans, chopped match stick size
Peppers, chopped match stick size

1. Put some vegetable oil in a sautéing pan and heat over medium fire.
2. Add all ingredients and sauté until vegetables are soft.
3. Season with pepper and additional salt if necessary; garnish and serve.

Spinach, Caramelized Onion and Feta Quiche
Contributor: Tricia J. Capistrano, New York University, New York

Notes: Quiche is a quick and easy recipe. The recipe below is one of my favorites since I love feta cheese. It is inspired by an article that I read in Cooking Light magazine. I altered the ingredients and cooking techniques a little bit so that it’s quicker to make. Aside from spinach and feta cheese you can also put other kinds of cheeses and vegetables like cheddar, mozarella, Swiss cheese, broccoli, mushrooms, and tomatoes. You can also put in some meat but make sure you cook it before putting it in with the rest of the ingredients.

Ingredients:
2 teaspoons olive oil
1 chopped onion
1 teaspoon sugar
½ teaspoon salt
1 medium sized potato, chopped into french fries
1 cup fat-free milk
3 eggs
1/2 cup crumbled feta cheese
1 pie crust (available in frozen foods section of US supermarkets)

1. Preheat oven to 350 degrees
2. Heat olive oil in a skillet, add onion, sugar and potato. Cook until vegetables are lightly brown.
3. Spread potato mixture on the bottom of the pie crust. Top with spinach.
4. Combine milk, eggs, and cheese. Pour over the potato and spinach mixture.
5. Bake in oven for 45 minutes.

Tasty Vegetable Stir- Fry
Contributor: Warren Santiago, Technical And Further Education, Sydney
Notes: For the non-vegetarians, you may add sliced pork, beef or chicken
Ingredients
2 tablespoons peanut oil
¼ small onion, chopped
3 cloves thinly sliced garlic
chopped ginger
pack of mixed vegetables (peas, diced-carrots, corn kernels, diced-capsicum, beans)
2 eggs

1. Heat peanut oil in large frying pan or wok; cook a quarter brown onion, garlic, till your shirt smells like onion and garlic. Add chopped-ginger as well.
2. Combine (meat first, if your using them) mixed vegetables pack , a dash salt and freshly-ground pepper. Shove ingredients to the side of pan (or wok), as you scramble 2 eggs in. Reduce heat. Add 2 bowls of cooked rice (could be left-overs from last night…?).
Stir. You have two options: You can either splat Oyster sauce (if you prefer Oriental), or Paprika sauce (if you prefer Croatian); while stirring rice together with ingredients. Mix well. Now bring heat back on high (to get those crispy, yummy, burnt rice n stuff as your topping), before you serve it on a big plate. Enjoy. (SERVES 2…why? No, not to share it with your flat mate, so you can bring the other half to school tomorrow.)