Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 Recipe from Del 'n' Coluch Lemon Walnut Shallot Dressing Ingredients: + 1 Large Shallots (minced) + 1 Large Lemon (juiced) + 1 Cup Walnuts (minced) + 1/2 Cup Grape Seed Oil + Salt & Pepper Directions: Mince or grind the Walnuts then toast or bake @ 350 for 3-5 minutes (brownish color). Mince the Shallots. In a glass bowl, add the Oil and squeeze all the juice from Lemon. Add Shallots and Salt & Pepper (to your liking). Add the Toasted Walnuts. Stir then add to your Magic Palate Salad or another Salad of your liking. Serves: 8 © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Magic Palate Salad Ingredients: + 1 16 oz. Pkg. Edamame Soy Beans (shelled) + 2 1/2 Cups Oyster Mushrooms (sliced) + 1 Cup Brown Onion (chopped) + 1 Tbl. Soy Sauce + 1 tsp. Kelp + 1 Tbs. Garlic Powder + 1 tsp. Sea Salt + 2 Heads Romaine Lettuce (sliced) + 1 Cup Watercress Leaves (discard stems) + 1 Tomato (Wedges) + Grape Seed Oil Directions: In a pot, place just enough water to cover beans add Sea Salt. Once Water is fully boiled add the Soy Beans and cover w/cracked lid. Cook about 10-12 minutes. Lightly lace bottom of sauté pan with Grape Seed Oil. Use -medium-high flame. Add the Mushrooms, Onions, Soy Sauce, Kelp, Garlic Powder and cook about 4-5 minutes. Drain Soybeans then add to sauté pan-mix then turn flame off. Cover with lid. Slice Lettuce or chop to your liking. Set aside. Now make Dressing. Toss Salad with Del ‘n’ Coluch Lemon Walnut Shallot Dressing. Use Tomato Wedges as a garnish and serve! Serves: 8 © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Pignolia Nut Salad Ingredients: + 2 Heads Hearts of Romaine Lettuce + 1 Cup Arugula Leaves (Fresh) + 1 Sm-Med. Brown Onion (Chopped) + 1/2 Cup Pignolia Nuts + 2 Cloves Garlic (Sliced Thin) + 2 Sm-Med. Carrots (Sliced) + 1 Large Cucumber (Pitted & Sliced) + 1/2 Cup Vegan Mozzarella Soy or Rice Cheese (optional) + 1/2 Cup Black Olives + 1/4 Cup Balsamic Vinegar + 1/4 Cup Olive Oil + Black Pepper & Salt (to taste) Directions: In a Small Pan Lace Bottom with Olive Oil- Fire Up. Once warm, add Pignolia Nuts. Cook for about 1 minute. These cook fast. Cook until brown - careful not to burn. Remove from heat and set aside to cool. Cut (length-wise) the Romaine Lettuce and rinse & drain. Now rinse & tare the Arugula Leaves. Place all Lettuce in large bowl. Cut your Veggies and add to Lettuce. Add Soy or Rice Cheese & Olives. By now the Sautéed Ingredients are Cooled. Add the sautéed Oil & Nuts to your Lettuce and Veggies. Add Oil and Vinegar Toss with Two Spoons. Add Salt & Pepper to your liking. Feel free to add more Vinegar and Oil --It’s what you like! Enjoy! Serves: 4-5 Folks © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Red Salad Ingredients: + 1 Head Romaine Lettuce + 1/4 Head Red Cabbage + 3 Tbs. Sesame Seeds + 1 Small Brown Onion + 1 Avocado (cubed) + 1/4 Cup Rice Vinegar (Seasoned) + 1/4 Cup Safflower Oil + Salt & Pepper (to your liking) Directions: Toast Sesame Seeds in toaster-oven or regular oven (place on aluminum foil). Careful, as they burn easily. Cook till brown - less then 5 minutes (Add these right before dressing). Rinse & spin then chop Romaine Lettuce. Place in medium bowl. Thinly slice Red Cabbage and add to bowl. Chop Onion and add, then Avocado & Sesame Seeds. Add Salt & Pepper (You don’t need to much salt in this salad). Sprinkle with Oil & Vinegar -- Toss & Taste then add more if needed. This salad is a nice accompaniment to Rice or Pasta. Serves: 4-6 © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Sloppy Del’s Ingredients: + 1 lb. Melissa’s Soy Ground + 1 Tbs. Olive Oil + 1 small Onion (chopped fine) + 2 cup Bok Choy (finely chopped) + 2 cups Shiitake Mushroom (thin sliced or chopped) + 2 cups Zucchini (finely chopped) + 2 1/2 Tbs. Soy Sauce + 3 cups Tomato Sauce (fresh /can ok!) + 1 Tbs. Garlic Powder + 1 Tbs. Kelp (for added mineral) + 1/2 cup Cherry Tomatoes (cut into halves or quarters) + 1/4 cup Pine Nuts (whole or chopped) Directions: Chop all the vegetables and set aside. Lightly coat a medium size pan with oil. Add all ingredients at once: Onions, Shiitake Mushroom, Bok Choy, Soy Sauce, Garlic Powder, Kelp, Tomato Sauce, Zucchini, Pine Nuts, Cherry Tomatoes and “Melissa’s” Soy Ground. Cover and let it cook for about 10 minutes, on medium heat. Note: Add more tomato sauce and soy sauce for more consistency. Enjoy! Serves: 4-8 © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Spinach Bean Dip Ingredients: + 2 Cups Spinach (Fresh) + 2 Cups Pinto Beans (Cooked) + 2 Cups Salsa + 1 Cup Cilantro (Fresh) + 1/8 tsp. Salt + 1 Large Avocado + 1 Bag Tortilla Chips + ½ Cup Jalapenos (sliced) Directions: Boil Pinto Beans till very tender. Cut Stems from Spinach and Cilantro and wash eell. Using a food processor, add the Beans, Salsa, Spinach, Cilantro and Salt. Blend well. Note: If you have a small Processor this will take about 3 refills for good blending. The consistency should be smooth Place Dip in a pretty serving bowl. For the finale; cut slices of Avocado then line them on top of Bean Dip and arrange the Peppers & some Cilantro leaves! Enjoy! *Tip: If you don’t have the time to cook the Beans, we suggest an Organic Canned or Jarred brand. Serves: 6 Folks © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Tofu & Vegetables On Rice Noodles Ingredients: + 3 Cups Water + 3 Large Celery Stalks w/ leaves (chopped) + 1 Block Tofu (firm) Melissa’s Brand + 4 Large Red Swiss Chard Leaves + 1 Large Carrot + 3 Cloves Garlic + 1/4 tsp Kelp + 1/4 Cup Tamari Soy Sauce + 3 Large Zucchini + 1/8 Cup Canola or Safflower Oil + 1 Pat Margarine (optional) + Salt & Pepper (to taste) + 1 Pound Rice Noodles Directions: Rinse and drain the tofu well. Boil 2 cups of water & add chopped Celery & leaves. Slice & cube the Tofu then add. Lightly Toss. Chop Swiss Chard medium-fine, then add. Chop Carrot very fine, then add. Mince Garlic Cloves and add then add the Kelp powder. Add Tamari Soy Sauce, minced Zucchini and another cup of water and slow cook for 1 hour with lid cracked. Consistency should be just a bit juicy. Boil Rice Noodles then drain and to soften, add a bit of Canola or Safflower Oil and a pat of margarine. (To Your Liking or Not) Pour Tofu and Veggies over Noodles: Do Not Toss! Serve! and Enjoy! Serves: 4 © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Un-Beef Cube Sauté Ingredients: + 1 Bunch Red Swiss Chard (chopped) + 7 Small Red Pearl Onions (whole) + 2 Med. Hungarian Chili Peppers (sliced) + 6 Lrg. Garlic Cloves (sliced) + 1 Tbs. Dried Mint + 1/4 tsp. Ground Cloves + 1/4 tsp. Crushed Red Pepper + 1 Cup White Bordeaux French Wine + 1 Cup Vegetarian Mushroom Broth + 1-2 Lrg. Lemons + 2 Boxes Vege Master unBeef Cubes(or any veggie cubes) + 1 1/2 Cups Uncooked Couscous + Extra Virgin Olive Oil Directions: In a large sauté pan, cover the bottom with Olive Oil. Heat on Med-High flame throughout cooking. Once ‘hot’, add Onions let sizzle for five minutes. Add Swiss Chard, Chili Pepper then Garlic and Herbs. Sizzle for five minutes then add Wine. Sizzle another five minutes then add Broth. Once ‘bubbly’ add the delicious Vege Beef Cubes and the Juice of one Lemon. While that’s cooking: Boil a plain box of Couscous and add 3 Tablespoons of Olive Oil to water. Once done (5 minutes or so) add to Vege Cube Sauté and toss evenly. Add Salt & Pepper to your liking, and the juice of the other lemon. Toss again! Enjoy! Serves: 4-6 Preparation time: 40-45 minutes © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Vege Casserole Ingredients: + 3 Tbs. Earth Balance Spread (healthier than margarine) + 5 Tbs. Plain Vegetarian Gelatin or Corn Starch + 1 box Vege Master Hot Dog + 1 cup Peas & Carrots (frozen) + 1 cup Crimini Mushroom (finely chopped) + 1 cup Plain Raw Cashew Nuts (unsalted) + 1 Tbs. Onion Powder + 1 Tbs. Garlic Powder + 1 cup Vegan Soy Parmesan Cheese + 1 Tbs. Soy Sauce + 1/2 tsp. each of Salt & Pepper + 1/2 tsp. Saffron + 1/4 cup Water Directions: 1. Cut the Tofu into fine squares (bite size). 2. Chop the Raw Cashew Nuts by using a food processor or by hand. 3. Finely chop the Mushroom, the traditional way by hand. 4. In a skillet on medium flame: Add the Earth Balance Spread, Vege Hot Dog, Peas & Carrots, Mushrooms, Soy Sauce, Saffron, Cashew Nuts, Garlic Powder, Onion Powder, Salt, & Black Pepper. Cover and Cook for 6 minutes. Turn on the Oven to 500. 5. While that’s cooking, use this time to dissolve vegetarian Gelatin or Corn Starch in a 1/4 cup of water (room temperature). Then, pour into the sauté mixture & mix thoroughly. Turn off the flame. 8. Grease your favorite glass or stainless steel baking dish (using Earth Balance Spread). Now, add the sauté mixture into the greased baking dish. Sprinkle off with Soy Parmesan Cheese. 9. Bake for about 5 minutes until the top turn slightly Golden Brown. Keep in the Oven until ready to serve. Serve nice and hot. Enjoy! Serves: 6-8 © Del ‘n’ Coluch 2001 ------------------------------- Recipe from Del 'n' Coluch Vegetables Ala Italiano Ingredients: + 2 Cups Water + 1 Head Cabbage + 4 Sm-Med. Italian Zucchini + 4 Med. Vine Ripe Tomatoes + 8 Large Garlic Cloves + 1 Head Endive + 1/2 Cup Olive Oil + 1 Tbs. Dried Oregano + 1 Tbs. Dried Basil + 1/4 Cup Vegan Grated Soy Cheese (optional) + 1 Tbs. Sea Salt + 1 Pound Pasta (optional) Directions: Wash all Veggies ahead of time for time factor. Use a big pot add water. Slice the Cabbage - making big chunky strips (stop when you get close to core). Cut Zucchini lengthwise then diagonal (thick-nickel size). Core the Tomatoes and place 2 whole peeled garlic cloves per each tomato inside. Cut Endive into small pieces. Add veggies in this order: Cabbage, Zucchini, Tomatoes w/garlic, Endive, Olive Oil then Dried Herbs. Cover on Medium-High Flame for 15 Minutes (pending on how tender you like). Serve by itself or over Spaghetti. Sprinkle with Soy Cheese if you’d like. Enjoy!! Serves: 4-6 Folks Del ‘n’ Coluch © 2001 Quote Link to comment Share on other sites More sharing options...
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