Guest guest Posted August 16, 2002 Report Share Posted August 16, 2002 Thyme-scented Mushrooms 4 tbsp. extra-virgin olive oil 1/4 tsp. coarsely ground black pepper 4 bay leaves 1 tbsp. red wine vinegar 12 oz. button mushrooms, quartered or halved if large, stems trimmed 3 sprigs fresh thyme 1 tbsp. water Coarse sea salt, to taste In a small, heavy saucepan combine 2 tablespoons of olive oil, the pepper, bay leaves and 1/2 tablespoon of vinegar. Warm over a very low flame. Add the mushrooms and 2 sprigs of thyme. Cover with a tight-fitting lid and gently shake the pan to coat the mushrooms. Cook the mushrooms for 10 minutes, or until just changing color and still a little firm. During cooking, stir once or twice and add the water when the pan gets too dry. Transfer everything to a bowl. Pour the remaining olive oil and vinegar over the mushrooms. Cover and set aside for at least 1 hour. Before serving, discard the thyme sprigs and transfer mushrooms to a serving plate. Sprinkle with salt and the leaves from the remaining thyme sprig. Billings gazette August 14, 2002 Hummus Bi Tahini Recipe By : " The Hamilton Spectator " , July 1993 Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 19 ounce Can chickpeas 1 teaspoon Baking soda 3 tablespoons Tahini 1 Garlic clove -- chopped Juice of 1 1/2 lemons 1/2 teaspoon Salt 2 tablespoons Cold water 1 tablespoon Pine nuts 1 tablespoon Olive oil Combine chickpeas with their juice with baking soda and bring to a boil. Immediately remove from heat, drain and rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt and 1 Tb of water. Blend till creamy. Add rest of the water if mixture appears too thick. Refrigerate. Heat olive oil and fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. - - - - - - - - - - - - - - - - - - - Kalamata-Caper Salsa 2 Roma tomatoes, seeded and diced 1/2 cup olive oil 1/2 cup diced red onion 1/4 cup capers 1/4 cup pitted Kalamata olives, chopped 1/4 cup fresh lemon juice 6 basil leaves, chopped Combine the tomatoes, olive oil, onion, capers, olives, lemon juice and basil in a medium bowl. Serve over seafood or chicken. Source: Robert Mondavi. Cosmic Red Pepper Spread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Red pepper -- chopped 1 cup Sprouted sunflower seeds 2 tablespoons Red onion -- chopped 2 tablespoons Lemon juice with 1/2 tsp grated rind 2 teaspoons Kelp seasoning 1/2 cup Cashew pieces -- finely ground 1 teaspoon Dill weed 1/2 tablespoon White miso Cracked pepper to taste Pulse chop the red peppers in a food processor, then add the remaining ingredients and puree. Refrigerate. Gingered Cashew Pesto Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cilantro leaves 1/2 cup Raw cashews 2 tablespoons Filtered water 3 tablespoons Lime juice 2 tablespoons Olive oil 1 tablespoon Garlic -- chopped 2 teaspoons Ginger root -- peeled and chopped Cayenne and sea salt to taste Wow! Tastes like butter but better. A creamy green pesto with a ginger kick. Puree all of the ingredients in a food processor using a pulse chop motion. Scrape down the sides once while making. Put into a small bowl. Refrigerate. Source: " Vibrant Living ISBN 0-9628698-7-0 " Greek Olive Pesto Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sprouted sun seeds 16 Black Kalamata olives -- pitted 1/4 cup Basil leaves 1 Serrano chile -- minced 2 tablespoons Filtered water or lemon juice Spicy, thick, and rich. Use sparingly as a spread on dehydrated crackers or eggplant slices. Grind in a food processor or blender until smooth. Refrigerate. Source: " Vibrant Living ISBN 0-9628698-7-0 " White Bean and Spinach Bruschetta Recipe By :Jan Wolff, Vegan Chef Serving Size : 4 Preparation Time :0:00 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons extra-virgin olive oil 2 tablespoons fresh rosemary -- minced 16 ounces canned white beans (cannellini or navy) -- rinsed Salt and pepper -- to taste 3 garlic cloves -- minced (3 to 5) 1 pound fresh spinach -- rinsed well, shaken dry 12 ounces country style bread -- cut 2 slices per serving Heat 1 tablespoon oil in a large skillet over medium heat. Add rosemary, cook about 30 seconds, then add beans. Mash with the back of a spoon to make a lumpy purée. Season with salt and pepper to taste. In another pot or skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, and cook until golden, about 2 minutes. Add spinach and cook, stirring often, until wilted, about 4 minutes. Add salt and pepper to taste. Toast bread slices either under broiler or on grill until lightly brown on both sides. Brush with remaining oil. Spread mashed beans over each piece of bread and top with the spinach. Serve immediately. Source: " News 2002-08-14 " Carrot Salad with Parsley, Lovage and Mint Recipe By :Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : Salads {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots (about 4 large) 2 tablespoons finely chopped parsley 2 tablespoons finely chopped lovage or celery leaves 2 tablespoons finely chopped fresh mint 1/4 teaspoon kosher salt -- or more 1/4 teaspoon freshly ground black pepper 1 lemon -- Finely grated zest 2 tablespoons fresh lemon juice -- (2 to 3) 2 tablespoons extra-virgin olive oil Peel carrots and grate using the large holes of a box grater or with the shredding disk of a food processor. Transfer to a bowl. Toss carrots with parsley, lovage, mint, ¼ teaspoon salt, pepper, lemon zest, 2 tablespoons lemon juice, and olive oil. Chill 30 minutes. Taste salad; adjust seasonings with a little more salt and lemon juice if needed. Source: " Local Flavors: Cooking and Eating from America's Farmers' Markets, " Szechuan Noodles from PETA Recipe By :PETA Serving Size : 5 Preparation Time :0:00 Categories : Pasta {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spaghetti 4 green onions -- chopped 3 cloves garlic -- minced 1/2 cup cold water 1 teaspoon vegetable bouillon granules 1 teaspoon cornstarch 1/3 cup soy sauce 2 tablespoons ketchup 1 tablespoon vinegar 1 tablespoon Szechuan hot bean paste (Chinese chili bean paste) 1 teaspoon sugar 1/4 cup chopped vegetarian ham ~OR~ 2 Tablespoons soy bacon bits -- soaked in 2 tablespoons boiling water 1/4 cup peanuts, dry-roasted unsalted -- (chopped) 2/3 cup chopped peeled cucumber -- or zucchini or celery 10 ounces frozen chopped spinach -- thawed, squeezed dry Cook the pasta according to the directions on the package. Meanwhile, heat a large, lightly oiled wok or skillet. Add and steam-fry the green onions and garlic for about 2 minutes. Mix the water, broth powder, cornstarch, soy sauce, ketchup, vinegar, chili paste, and sugar. Add this to the pan and stir until it boils. Add the vegetarian " ham, " peanuts, cucumber, and spinach. Stir quickly over high heat until everything is hot. Drain the pasta and add to the wok or skillet. Toss quickly and serve immediately. TIP: If you can't find Szechuan hot bean paste, try Thai or Vietnamese chili paste (check the label for fish sauce), or even Louisiana hot sauce, but the amount needed may differ. Quote Link to comment Share on other sites More sharing options...
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