just a few recipes...

[Guest guest]

sorry for the paltriness of this selection..i'll do better next time

really...

well..i'll try....

Mung Bean Sprout and Soybean Stir-Fry

Yield: 4 servings.

 

2 tablespoons vegetable oil

1 tablespoon sesame oil

4 tablespoons fresh ginger, peeled and minced

3 cloves garlic, minced

6 scallions, sliced thinly on the diagonal

9 ounces mung-bean sprouts

2 cups frozen shelled soybeans

1 large carrot, peeled and cut into julienne strips

1/2 cup dark soy sauce

Cooked rice for serving

 

In a large wok, over high heat, heat the oils. When the oil is

very hot, add the ginger, garlic and scallions and cook, stirring

constantly, until fragrant, about 30 seconds. Add the sprouts,

soybeans and carrot and cook, stirring constantly, until hot and

crisp, about 2 minutes. Stir in the soy sauce. Transfer to a

serving platter and serve with rice.

 

 

 

 

Elegant Eggplant Crostini

 

Recipe By :PETA

Serving Size : 16 Preparation Time :0:00

Categories : Appetizers PETA online

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 clove garlic -- crushed

1/2 cup olive oil

1 loaf of thin crusty bread

1 eggplant -- diced

3 tomatoes -- peel, seed, dice

fresh parsley -- 1 handful, chopped

6 basil leaves -- finely shredded

salt and pepper -- to taste

 

Mix the garlic with half of the olive oil. Slice the bread on the diagonal into

16 pieces. Brush both sides of each slice with the garlic and oil mixture.

Bake at 300F until golden.

 

To prepare the eggplant, preheat the oven to 375F. Mix the eggplant with the

remaining oil, and roast until golden; let cool.

 

Combine the eggplant with the tomatoes, parsley, and basil, and season with salt

and pepper.

 

Arrange the eggplant mixture on top of the bread slices, and serve.

 

TOP TIP: To peel tomatoes easily, try this simple trick. Place the tomatoes in

boiling water for 30 seconds, then remove them with a slotted spoon, and

immediately plunge them into cold water to stop the cooking process. Use a

sharp paring knife to pull the skins off.

 

Per crostino: Calories 144, Protein 3 g, Fat 7 g, Carbohydrates 15 g, Calcium 26

mg, Fiber 2 g, Sodium 114 mg

 

Source:

" Cooking with PETA Online "

 

 

 

B and B Whole Wheat Muffins Vegan

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 12 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups whole-wheat pastry flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 cup firm tofu

(pressed into measuring cup)

2 overripe bananas

1 cup apple juice concentrate

1 teaspoon vanilla

1/2 cup fresh or frozen blueberries

 

Combine dry ingredients in a large bowl. In food processor or blender, blend

together tofu, bananas, apple juice, and vanilla. Blend until smooth. Add to dry

ingredients and stir until combined. Stir blueberries gently into batter. Fill

lightly oiled muffin pans three-quarters full with batter. Bake 20 to 25

minutes, or until toothpick inserted in center comes out dry and clean. Cool 10

minutes; remove from pan. Yield: 12 muffins.

 

STORY: Making your own muffins is easy and improves their nutritional quality

and taste.

 

What makes these muffins so good? Blueberries and bananas lend their great

flavor and a wealth of vitamins and antioxidants. Whole-wheat pastry flour,

found in natural food stores, contains wheat germ and bran, the important parts

of the wheat that are removed in the process of making white flour.

 

Apple juice sweetens the muffins without the need for refined sugar.

 

Tofu lends its super soy nutrition and blends nicely into the batter,

eliminating the need for eggs and making the muffins cholesterol-free. The taste

of plain tofu is so mild, you can't detect it in the muffins.

 

If you prefer a lighter, sweeter muffin, use half unbleached white flour and add

a half cup of brown sugar.

 

Source:

" news 2002-09 "

Copyright:

" © 2002 North Jersey Media Group Inc "

 

 

Lentil and Spinach Salad with Apples and Carrots

 

Recipe By :Good Housekeeping

Serving Size : 12 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups lentils

2 carrots

2 Golden Delicious apples

3 lemons

1/3 cup olive oil

1/4 cup balsamic vinegar

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

3/4 teaspoon coarsely ground black pepper

20 ounces fresh spinach leaves -- chopped

 

Serving: Serves: 12

Cook Time: 30 minutes

Total Time: 55 minutes

 

PREPS: Cut carrots into 1/4-inch dice. Apples (peel optional); core and cut into

1/4-inch dice.

 

1. Rinse lentils with cold running water and discard any stones or shriveled

lentils. In 4-quart saucepan, combine lentils and 8 cups water; heat to boiling

over high heat. Stir in carrots and apples, and heat to boiling. Reduce heat to

low and simmer 15 to 20 minutes, until lentils are tender; drain.

 

2. Vinaigrette: Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 1/4

cup juice. In small bowl, with wire whisk or fork, mix olive oil, vinegar,

sugar, salt, pepper, lemon juice, and lemon peel.

 

3. To serve, in large bowl, toss spinach with 1/3 cup dressing. Stir remaining

dressing into lentil mixture. Place spinach leaves on salad plates and top with

lentils. Sprinkle with parsley.

 

 

 

Vegetarian Tanzanian Pineapple Squash

From; Tanzanian Food with Traditional and New Recipes

 

Peel & core of 1 pineapple, cut into small pieces

1 quart water, approx

4 cs. sugar, approx

1/2 c. lemon juice, fresh

 

Put the pineapple peel and core in a nonreactive saucepan and add

enough water to cover them. Bring to a boil, then simmer for 30

minutes. Strain the liquid through a cloth and press the juice out of

the peel and core. Measure the mixture, and for each cup (1/4 litre)

use 1 cup of sugar. Heat the juice with the sugar over low heat until

the sugar is dissolved. Cool the mixture. Add the lemon juice. Pour

into clean bottles, cork and store.

Makes 2 quarts.