appetizers

[Guest guest]

lurker here. love all i read; rarely try anything...i live alone...not

worth the cooking for one mentality, mostly stirfry and rice with hot

chilies and fish sauce (my personal favorite). but, i'm going to do a

one-person exhibition and it's up to me to provide the munchies and

wine (gallery does paper products and juices)...anyway, new to this

and wondered if anyone had tasty, INEXPENSIVE, ideas for munchies. i

thought hummus which i do make and perhaps salsa (but doesn't everyone

make salsa?) and relatively easy as i have to set up my work

also...most of the folks buy the stuff and open the plastic

containers...that's not me...so any help would be great. i do make

nan, but will be content to buy organic chips and pita.

namaste,

kate

[Guest guest]

Hi Kate!

> lurker here.

 

Love to see you break out of lurkdom!

 

> love all i read; rarely try anything...i live alone...not

> worth the cooking for one mentality

 

Hmmm. Many people who live alone cook up several

things at once, freeze some (of course, they need to be

the kinds of things that freeze well) and save the rest

for a couple of meals during the week. But I guess you

do that too Otherwise, what you suggest is very

practical -

 

> mostly stirfry and rice with hot

> chilies and fish sauce (my personal favorite).

 

- oooops! Fish sauce is not veggie (LOL Easy to

forget when posting to a vegetarian group, I know,

but it's not.). Or have you found a fake fish sauce? -

if so, please share the brand name! It can be hard

to find. (I've never managed to do so, although I have

got a veggie 'oyster' sauce, flavoured with mushrooms

it seems.)

 

About the appetizers (oh yeah!) LOL I'll put my thinking

cap on. There should be some good ideas in our Files

section too, and other members should be able to help

a lot, if they're not all on holiday! Good luck!!!!

 

And FINALLY, you are doing a one-person exhibition???

That's grrrrreat!!! Tell us about it? When, where and what

is it????????

 

Love, Pat

[Guest guest]

Welcome Kate ... I'm a lurker too mostly, as I don't have any TNT recipes to

contribute yet. I'm just like you -- live alone and " not worth it " mentality.

I look forward to replies to this and hopefully getting out of the mentality

)

 

Blessings,

Suzanne

 

 

 

katework1 <katework1 wrote: lurker

here. love all i read; rarely try anything...i live alone...not

worth the cooking for one mentality, mostly stirfry and rice with hot

chilies and fish sauce (my personal favorite).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

oneSearch: Finally, mobile search that gives answers, not web links.

 

 

[Guest guest]

> Let me start by saying that I've never tasted . . . I found this

information . . . .

 

Again, thanks! I have put your substitution findings in the Faux Foods

folder, under

Fish Sauce Substitutes, carefully noting that they were not tried-and-true

recipes by

you. Btw, the one from Wikibooks (or whatever it's called) looks like the

one I made

once, but it's a few years ago now so I don't really remember. I've

learned to do

without it after so many years a veg, so I found I didn't use up what I'd

made just

forgetting I had it LOL Still, if one just LOVES that special flavour but

is a vegetarian,

then the best thing is to fake it up! Amazing what a little ingenuity can

do, eh? Again,

thanks a bunch - we are all in your debt!

 

Love, Pat

 

----

Dr Patricia Sant

Bean Vegan: http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

" The question is not, 'Can they reason?' nor, 'Can they talk?' but rather, 'Can

they suffer?' " (Jeremy Bentham, 1749-1832)

 

 

 

______________________________\

____

Sick sense of humor? Visit TV's

Comedy with an Edge to see what's on, when.

http://tv./collections/222

[Guest guest]

On 8/23/07, Sparrow R Jones <sparrowrose wrote:

> I'll have a look through my cookbooks and see if anything jumps out as

> being tasty and not too involved to make but makes a nice impression

> and get back to y'all later tonight.

 

Or the next day. :-)

 

I found two appetizer recipes I'm going to try (especially those sar

moo sars!!) but I'm posting them here first so Kate has a chance to

decide if she wants to try them for her opening. I'll post again after

I've tried them to say what I thought of them. These are both from

" Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking "

 

 

SAR MOO SARS (BURMESE CURRY TURNOVERS)

author's note: This is a dish of Indian extraction. In India the dish

would be called samosa.

 

ingredients:

 

2-1/2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 teaspoons minced fresh ginger

1 to 2 jalapeno or other hot chilies, seeded and minced (for hotter

turnovers, leave the seeds in)

1-1/2 teaspoons curry powder

1/2 teaspoon cumin

1 cup cooked split peas (recipe follows)

1 medium potato, peeled and finely chopped

approximately 2/3 cup vegetable stock

salt (optional)

15 sheets phyllo dough (each 14 x 18 inches)

1/4 cup fine dry bread crumbs

 

1. Heat 1 tablespoon olive oil in a nonstick frying pan. Cook the

onion, garlic, ginger, and chilies over medium heat until soft but not

brown, 3 to 4 minutes, adding the curry powder and cumin after 2

minutes.

 

2. Stir in the peas, potatoes, and vegetable stock and simmer for 6 to

8 minutes, or until the potatoes are very tender and virtually all of

the stock has been absorbed. If the stock evaporates before the

potatoes are cooked, add a little more. Correct the seasoning, adding

salt or curry powder. The mixture should be highly seasoned.

 

3. Unwrap 15 sheets of phyllo doughand cover with a damp dish towel or

plastic wrap. Lay one sheet of phyllo on the work surface, lightly

brush it with some of the remaining 1-1/2 tablespoons olive oil, and

sprinkle with 1 teaspoon bread crumbs. Lay a second sheet of phyllo on

top. Brush with more oil and sprinkle with bread crumbs. Repeat with a

third sheet of phyllo. Cut the sheets lengthwise into 3-1/2 inch

strips (quarters).

 

4. Place 1 generous tablespoon of filling 1 inch below the top of a

strip. Fold over one corner to cover the filling, the fold the strip

as you would a flag to form a neat triangle. (Sparrow's note: if you

are unfamiliar with flag folding, see this page:

http://www.usflag.org/foldflag.html and start with step 4. My

apologies for it being a U.S. Flag, it was the easiest folding

instructions I knew how to find.) Continue making sar moo sars in this

fashion until all the filling and phyllo dough are used up. Brush the

tops of the pastries with a little olive oil. The sar moo sars can be

prepared several hours ahead to this stage and kept in the

refrigerator.

 

5. Preheat the oven to 400 degrees F. Bake the sar moo sars on a

nonstick baking sheet until golden brown, about 15 minutes.

 

Makes 20 pieces.

 

TO COOK SPLIT PEAS

 

ingredients

 

1/2 cup split peas

2 quarts water

salt

 

Cook the peas in 2 quarts briskly simmering water in a large heavy pot

for 30 minutes, or until tender. Add salt to taste during the last 3

minutes. Drain off any excess water in a strainer or colander.

Makes 1 cup.

 

 

 

 

QUINOA CAVIAR

 

[note from Sparrow: I don't see a step for rinsing the quinoa. If you

don't rinse quinoa until the water runs clear it will be bitter. I

don't know how well wet, rinsed quinoa would " toast " so this is a

recipe you would *definitely* want to try a small batch of before

committing to doing a big batch for an event.]

 

ingredients:

 

1 small eggplant (10 to 12 ounces)

1 tablespoon extra-virgin olive oil

1 onion, finely chopped

1 cup quinoa

2 cups salted water

2 cloves garlic, minced

3 tablespoons minced fresh cilantro

3 tablespoons chopped parsley

4 to 5 teaspoons tamari or soy sauce (or to taste)

2 tablespoons fresh lemon juice (or to taste)

salt and freshly ground black pepper (to taste)

 

1. Preheat the oven to 350 degrees F. Prick the eggplant in several

spots with a fork. Roast the eggplant on a nonstick baking sheet for

40 minutes, or until soft. Let eggplant cool.

 

2. Heat the olive oil in a nonstick frying pan. Add the onion and cook

over medium heat until soft but not brown, 3 to 4 minutes. Stir in the

quinoa and lightly toast it for 1 minute. Stir in 2 cups water and

salt to taste and bring to a boil. Reduce the heat, cover the pan, and

gently simmer for 15 minutes. Remove the pan from the heat and let

stand for 10 minutes. Uncover the pan and fluff the quinoa with a

fork. Transfer the quinoa to a mixing bowl and let cool.

 

3. Cut the eggplant in half lengthwise. Scrape out the flesh, taking

care not to pierce the eggplant skin, and place it in a food processor

with the garlic, cilantro, parsley, tamari, and lemon juice. Puree to

a smooth paste. Stir the eggplant mixture into the quinoa. Correct the

seasoning, adding tamari, pepper, or lemon juice to taste. Spoon the

" caviar " back into the eggplant skins and serve it with toast points,

Brushcetta, or Pita Chips, or on boiled new potatoes with no-fat sour

cream.

 

Makes 4-1/2 cups, enough to serve 8 to 10.