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Tomato, Mint and Red Onion Salad

Makes 4 servings

 

30 firm, bright red cherry tomatoes

1/2 small red onion, peeled and finely chopped

Handful of fresh mint, finely chopped

3 tablespoons extra-virgin olive oil

Juice of 1 lemon

Zest of 1 lemon, finely chopped

Salt and freshly ground black pepper, to taste

 

Slice the tomatoes in half and arrange on a large plate or shallow bowl.

Sprinkle the onion and mint over the tomatoes, then drizzle with olive oil

and lemon juice.

 

Sprinkle the lemon zest on top of the salad, and season with salt and

pepper. Allow the salad to marinate for 20 minutes before serving.

 

" Gusto Italiano: Quick and Simple Vegetarian Cooking " by Ursula Ferrigno

 

 

 

Arugula and Fig Salad

Makes 4 servings

Preparation time: 10 minutes

 

8 ounces arugula leaves

41/2 ounces fresh figs, quartered, or 2 ounces dried

1 tablespoon freshly squeezed lemon juice

2 or 3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

 

Wash the arugula well and tear it into bite-size pieces. Dry it well on

paper towels or with a salad spinner. Oil-based dressings won't stick to wet

leaves.

 

Toss the quartered figs with the arugula leaves.

 

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Toss the dressing with the salad. Serve immediately.

 

" Gusto Italiano: Quick and Simple Vegetarian Cooking " by Ursula Ferrigno

 

 

 

 

 

 

Tempeh Mock Chicken Salad

 

Yield: 3 servings

 

6 oz tempeh

1/4 cup egg-free mayonnaise*

1 celery stalk; finely chopped

2 tbsp dill pickle; minced

2 tbsp onion; minced

2 tbsp fresh parsley; minced

1 tsp prepared mustard

1 tsp soy sauce

1 dash garlic powder

 

Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into cubes

slightly smaller than 1/2 inch. Combine with remaining ingredients and mix

lightly. Serve on a bed of lettuce or as a sandwich filling.

 

*To make your own, blend tofu well with a touch of salt and pepper, lemon juice

and a crushed garlic clove.

 

 

 

 

Sugar Snap Pea Soup with Roasted Shittake Mushrooms

From Scott Cooper

 

For the roasted shiitakes

 

1-cup shiitake mushrooms

1/2 onion chopped

1 clove garlic

1 sprig thyme

2 tablespoons extra virgin olive oil

1/2 cup water

 

Mix all the ingredients together in an ovenproof roasting pan. Cover with

aluminum foil and bake in a 350-degree oven for 30 to 40 minutes, or until the

mushrooms are tender. When cooled Remove the mushrooms and slice them in to

julienne. Reserve.

 

For the soup

 

3 cups un-chicken stock

1 cup cream

1+1/2 pound fresh sugar snap peas

1+1/2 teaspoon salt

1 teaspoon sugar

1 tablespoon Verjus (sour grape juice, if unavailable

substitute dry

white wine)

A few turns of white pepper

 

Slice 10 to 12 sugar snap peas on a diagonal, to garnish the finished soup, and

set aside. Coarsely chop the rest of the peas and set aside separately. Combine

all the ingredients except the peas in a saucepan and cook over medium-high heat

until it comes to a simmer. Add the coarsely chopped peas to the simmering

saucepan and let cook for two minutes. Puree the soup with a hand blender or in

a conventional blender and strain through a very fine strainer into another

saucepan. Keep warm over low heat. When ready to serve, add the reserved peas

and mushrooms and ladle into individual bowls. Serves six.

 

 

 

Balsamic Potato Salad

 

Recipe By : Canadian Living Test Kitchen

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds new potatoes -- (red)

1/2 cup sun-dried tomatoes, oil-packed -- slivered

3 tablespoons capers

1/2 cup balsamic vinegar -- or white wine vinegar

1/4 cup olive oil

2 tablespoons oil -- from sun-dried tomato

1 tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped fresh oregano -- or basil

 

IN POT of boiling salted water, cook potatoes for 20 minutes or until

tender. Drain and let cool; cut in half if large. Place in bowl. Add

tomatoes and capers.

 

WHISK together vinegar, olive oil, sun-dried tomato oil, mustard, salt and

pepper; toss with potato mixture. Let stand for 5 minutes. Sprinkle with

oregano.

 

Makes 6 servings.

 

Vegetarian Sloppy Joes

Makes 4 servings

 

2 teaspoons olive oil

1 red onion, coarsely chopped

2 carrots, halved lengthwise and thinly sliced

1 zucchini, finely diced

1 teaspoon paprika

1 teaspoon dried basil

1 teaspoon chili powder

2 cloves garlic, minced

1 cup canned no-salt-added tomato puree

1/2 cup barbecue sauce (see note)

1 15-ounce can red kidney beans, rinsed and drained

1 tablespoon cider vinegar

4 hamburger rolls

 

In a large nonstick skillet over medium heat, heat the oil until hot but not

smoking. Add the onion and carrots and cook until the onion is softened,

about 5 minutes. Add the zucchini, paprika, basil, chili powder and garlic

and cook, stirring occasionally, until the carrots are crisp-tender, about 6

minutes.

 

Stir the tomato puree, barbecue sauce, beans and vinegar into the pan.

Reduce the heat to a simmer and cook until the mixture is slightly thickened

and the vegetables are crisp-tender, about 5 minutes.

 

Open the hamburger rolls and divide among 4 plates. Spoon the vegetable

mixture onto the hamburger rolls and serve.

 

Note: For the " beefiest " taste, use a barbecue sauce with a smoky flavor.

 

 

Per serving: calories: 301 (15% from protein, 70% from carbohydrate, 15%

 

" Great Taste Low Fat Meatless Main Dishes " by TimeLife Books

 

 

 

Modur Polav

 

Ingredients

 

1. Rice Basmati 1/2 kg

2. Sugar 3/4 kg

3. Pure 'Ghi' 250 gm

4. Almond Kernels 25 gm

5. Raisins 25 gm

6. Dry Dates 50 gm

7. Dry Coconuts 50gm

8. Shelled Musk Melon Seeds 25 gm

9. Black Cardamom 25 gm

10. Black Pepper Corns 10 gm

11. Cinnamon 5 gm

12. Green Cardamom 5 gm

13. Cassia Leaves 6 nos

14. Cloves 2 nos

15. Green Ginger 20 gm

16. Sugar Candy Crystals 25 gm

17. 'Kewra' Essence 5 drops

18. 'Saffron' (a pinch), or Lemon Yellow Edible Colour (a little)

19. Salt 1/4 tsp

 

 

Preparation

 

1. Wash in several waters, and soak the 'Basmati' Rice, in 3/4 litre

of water, for 2 hours before cooking.

2. Blanch the Almond Kernels and stem and wash the Raisins.

 

3. After soaking the Dates in water for an hour, rinse these in more

water. Cut each date lengthwise into 5 or 6 slices, discarding the

stones and the horny tops.

 

4. Pare the Dry Coconut, and whittle it into thin shavings, of an

inch in length.

 

5. Clean the shelled Musk Melon Seeds, by discarding any Seeds with

shells, shell pieces and also bad Seeds. Wash these.

 

6. Take out Seeds of Black Cardamoms and clean these of the chaff.

Crush these Seeds, along with Pepper Corns into small granules.

 

7. Wash, scrape and chop the Green Ginger.

 

Keep together the above prepared Condiments (2 to 7) in a bowl.

 

Method of Cooking

 

1. In a thick bottomed 'Patila', of about 3 litres and with a fitting

lid, boil the Basmati Rice in the very water in which it was kept

soaking, till it is almost cooked and all water is absorbed. Stir

gently once or twice while boiling, so that the Rice cooks uniformly.

Remove 'Patila' from the stove.

2. Meanwhile in a Pan, put the Sugar and add a little more than a

quarter of a litre water, and the prepared Condiments, along with the

Cinnamon pieces and Cassia Leaves. Add also the Saffron, ore little

Lemon Yellow Edible Colour. Stir, and boil on a low flame till Sugar

gets dissolved, and the Condiments also cook a little in the Syrup.

 

3. Now transfer the somewhat cooked Rice to a basin, and add the

Condimented Syrup, along with the Green Cardamoms, after crushing

these a bit. Add 'Ghi', after heating it in a pan and adding the two

cloves. Now, with a broad flat spatula (H-'Palta'), gently mix the

Rice, and the Condimented Syrup along with the 'Ghi' and Cassica

Leaves etc., and transfer all the things back to the 'Patila'. Cover

its mouth with the fitting lid. Put a 'rope' of kneaded wheat flour

dough, between the rims of the 'Patila' and the lid, and press it, to

make the vessel almost air tight.

 

4. Resume heating the 'Patila', on a very low heat, and put a weight

on the lid, so that the kneaded flour packing sets as a gasket to

stop the steam from escaping easily. After 20 to 30 minutes of slow

steam cooking remove the weight and the lid, and see that the Rice is

done to the very core, and all its grains, are separate and become

somewhat translucent. The very special aroma will denote that

the 'Polav' is ready. Sometimes a little more heating, after

sprinkling of little water, may be necessary, if the Rice is not done

properly. Just before serving, the 'Kewra' Essence and Sugar Candy

Crystals are mixed with the 'Pulav'. Serve piping hot.

 

By Shyam Rani Kilam and S. S. Kaul Kilam

From Kashmiri Overseas Association

 

 

note

kewra is a flower essence and can be found in asian and indian speciality shops,

and some whole foods/natural foods markets

[Guest guest]

Thanks Fraggle - the recipes look delicious - and my tum is rumbling now.

What is Arugula? and do we get them in the UK?

 

Jo

 

 

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[Guest guest]

Ah, thanks Fraggle - I know what that is.

 

Jo

>

> it is also called rocket....

 

 

 

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