Guest guest Posted November 14, 2002 Report Share Posted November 14, 2002 Apple Stir Fry Yields: 2 servings Preparation Time:10 minutes 1/2 cup sliced onion 2 medium carrots, thinly sliced 1 1/2 teaspoons vegetable oil 1 teaspoon crushed dried basil 1 cup fresh or thawed frozen snow pea pods 1 tablespoon water 1/4 teaspoon ground ginger 1 Gala or jonagold or light flavored apple, cored and thinly sliced In large skillet, heat oil over medium-high heat; add onion, carrots, and basil; stir fry 3 minutes. Add pea pods, water, and ginger; stir fry 2 minutes. Add apple and cook 2 minutes longer. Serve hot. FENNEL & ORANGE SALAD 3/4 tsp. ground coriander 2 tbsps. red-wine vinegar 2 tbsps. fresh orange juice 3/4 tsp. salt 3 tbsps. extra virgin olive oil 1/4 cup loosely packed fresh mint leaves 1 small red onion 3 large navel oranges 1 large fennel bulb (about 1 lb.), stalks and fronds removed, cut in julienne strips 18 small, whole mint leaves, for garnish (optional) To make the dressing, heat a small non-stick skillet over moderate heat until hot. Add coriander and toast it, stirring constantly, until fragrant and slightly darker, about 1 to 2 minutes, watching carefully to prevent burning. Remove coriander from pan immediately and transfer to a small bowl. To the bowl add vinegar, juice, salt, oil and mint. Whisk until well blended. Cover and keep chilled until ready to use. (Dressing may be made 1 day ahead.) Cut onion in half crosswise, then slice very thin. Soak separated onion rings in a medium bowl of ice cubes and cold water for 15 minutes. Meanwhile, remove peel and pith from oranges. Cut oranges crosswise into 1/4-inch thick slices. Cut fennel bulb crosswise into thin slices. Drain onion rings and pat dry between paper towels. Arrange fennel, onion and orange alternately in a spiral ring design on 6 plates. Shake or whisk dressing to re-combine and drizzle over salad. Garnish with mint leaves, if desired. Makes 6 servings. WHITE BEANS AND MUSHROOMS Serves 2 1 tbsp. olive oil 1 shallot, finely chopped 2 cups coarsely chopped oyster mushrooms 115-oz. can cannellini beans, drained and rinsed 1/2 teaspoon fresh thyme or 1/4 teaspoon crushed dried thyme 6-8 pitted kalamata olives 1 cup vegetable broth Salt, pepper Heat oil in 12-inch skillet. Add shallot and mushrooms and saute 5 minutes or until mushrooms are tender. Add beans, thyme, olives and vegetable broth and simmer 5 minutes. Season to taste with salt and pepper. Beacon Journal Nov. 13, 2002 Escarole and White Bean Soup Makes 6 servings 11/2 cups cannellini or other small dried white beans 2 quarts water 2 bay leaves 1/2 cup extra-virgin olive oil plus more for drizzling over the finished soup (divided) Salt 6 cups coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained 8 cloves garlic, peeled and cut in half 4 to 6 whole dried peperoncini (red chilies) Dump the beans into a 2- to 3-quart container and pour in enough cold water to cover them by at least 4 inches. Let soak in a cool place at least 8 hours or up to 24 hours. Drain and transfer to a 5- or 6-quart pot. Pour in 2 quarts of water, toss in the bay leaves and bring to a boil. Adjust the heat to simmering, pour in 1/4 cup of the olive oil and cook until the beans are tender, 1 to 11/2 hours. By the time the beans are tender, they should be covered by about 1 inch of cooking liquid. Season the beans to taste with salt. Stir in the escarole and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes. Remove the pot from the heat. Heat the remaining 1/4 cup oil in a small skillet over medium heat. Add the garlic and cook, shaking the pan, until lightly browned. Add the whole peperoncini and cook, shaking the pan, just until the peppers change color, about 1 minute or less. Remove skillet from the heat. Carefully pour 1 ladleful of soup into the skillet. Swirl the pan to blend, then stir the panful of seasoned soup back into large pot. Check the seasoning and let the soup rest off the heat, covered, 10 to 15 minutes. Serve with garlic bread if you like. Oregonian Nov. 12, 2002 Flammifero Makes 6 servings 3 or 4 large, thick broccoli stalks (11/2 to 2 pounds) 2 small ripe tomatoes, peeled, seeded and chopped (see note) 1 small clove garlic 1/4 teaspoon coarse (kosher) salt 2 teaspoons fresh lemon juice 1 teaspoon red wine vinegar 1/4 cup olive oil About 3 tablespoons freshly grated parmesan cheese Freshly ground black pepper Peel broccoli stalks and cut them into julienne strips about 2 inches long. Place strips and tomatoes in bowl and set aside. Mash garlic with the salt in small bowl until pastelike. Beat in lemon juice, vinegar and oil. Pour dressing over broccoli. Add cheese and pepper to taste. Toss well. Chill at least 1 hour before serving. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily. " Greene on Greens " by Bert Greene Vegetarian Sweet-Sour Yardlong Beans with Peanuts 1 pound Chinese long beans (yardlong beans) 3 tablespoons peanut oil 2 small cloves garlic, peeled and minced 1 1/2 tablespoons finely grated fresh gingerroot 3 tablespoons lime juice 2 tablespoons soy sauce 1 1/2 tablespoons brown sugar 2 tablespoons chopped dry-roasted peanuts Rinse beans and pat dry with a paper towel. Trim off the ends and cut into 1-inch lengths on the diagonal. Heat oil in a wok or large skillet set on medium heat until hot. Add beans and stir-fry for 5 minutes; add garlic, cook 1 minute. Combine ginger, lime juice, soy sauce and brown sugar; stir to blend. Add to beans, turn heat to medium-high and stir until liquid has evaporated. Garnish with peanuts. Makes 4 servings. Leon's Stepped-Up Rice Yields 5 cups. 3 jalapenos, seeded and coarsely chopped 1 onion, peeled and coarsely chopped 3 ribs celery, chopped 1 red bell pepper, seeded and chopped 2 tablespoons peanut oil 4 cups freshly cooked rice Combine the jalapenos, onion, celery, and pepper in a food processor fitted with the metal chopping blade, and pulse several times to make a fine minced paste. Heat the oil in a large skillet and fry the vegetables for 5-7 minutes, or until soft. Add the hot rice and blend well. (reviewer's note: I added a bit of salt, fresh minced cilantro and coarse ground black pepper, too.) Legends of Texas Barbecue Cookbook by Lucy Saunders From fishandhealth Brussels Sprouts & Lettuce Salad Ingredients: 1 lb. of brussels sprouts, 1/2 lb. peas 4 ears of corn, scrape off corn 3 scallions 2 heads of romaine lettuce 1 avocado 1 fresh lemon 1 tsp. Mrs. Dash seasoning 1/2 cup olive oil Directions: Steam brussels sprouts, peas & corn. Chop raw vegetables in salad bowl, 3 scallions, 2 heads of romaine lettuce, & 1 avocado. Make a salad dressing of juice of 1 lemon 1 tsp. of Mrs. Dash seasoning, & 1/2 cup of olive oil. Mix. Serves: 4 Preparation time: 30 minutes From Veagan23 nhy Carob and Coconut Truffles Ingredients: half a cup of carob powder one and a half cups of desiccated coconut macerated dates Directions: 1) Blend the carob powder and coconut in a food processor with enough dates to bind the mixture. blend until sticky enough to roll into balls. 2) Pinch off bits of the mixture, roll into small balls and then roll in some extra desiccated coconut. 3) These truffles are a delicious filler for lunch boxes. From Veagan23 nhy Halva Balls Ingredients: half a cup of raisins half a cup of macerated dates half a cup of tahini sesame seed for coating Directions: 1) Place all the ingredients together in a food processor and blend until a thick paste is formed. 2) Shape into balls and roll in sesame seeds. 3) These are addictive!!! Moros y Cristianos (Rice and Beans) Ingredients: 1 cup chopped onion 1 cup chopped green pepper 2 tsp. chopped garlic 1.5 tsp. ground cumin 1 tsp. dried thyme leaves 0.5 tsp. crushed hot red pepper (cayenne) 1 bay leaf 1 tbs. olive oil 1 cup rice 1 15oz can black beans, rinsed and drained 2 cups water 1 tbs. apple cider vinegar salt and pepper to taste Directions: In a 3 qt sauce pan, sauté onion, bell pepper, garlic, cumin, thyme, crushed red pepper and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat until boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving. Makes about 4 main-dish servings about 1.5 cups each, or 8 side dish servings about 3/4 cups each. OPTIONS: The dish is very spicy and if you don’t like spicy food, reduce by one half, the amounts of cumin, thyme, crushed red pepper. FESTIVE WINTER SALAD SERVES FOUR TO SIX 1 head bok choy, shredded 1 bunch cilantro, stemmed 6 green onions, thinly sliced 2 blood or sweet oranges, peeled, halved, and thinly sliced 1 carrot, grated 2 stalks celery, thinly sliced 1 pomegranate (seeds only) In a glass bowl, gently toss first 6 ingredients. Top with pomegranate seeds and serve with Pomegranate Vinaigrette or Hot Shallot Dressing (see below). POMEGRANATE VINAIGRETTE MAKES ABOUT 3/4 CUP 1/2 cup virgin olive oil 1/4 cup sweet rice vinegar 1 clove garlic, pressed 1/8 teaspoon kosher or sea salt 1/4 teaspoon freshly ground black pepper 1 teaspoon capers, drained seeds of 1 pomegranate Combine all ingredients in a jar. Seal tightly and shake to emulsify. Serve at once. HOT SHALLOT DRESSING MAKES ABOUT 1 1/2 CUPS 2 teaspoons virgin olive oil 6 shallots, chopped 1/2 teaspoon rosemary, stemmed 2 small bulbs fennel, thinly sliced 1/4 teaspoon kosher or sea salt 1 organic orange, juiced, rind grated 2 tablespoons balsamic vinegar 1 teaspoon green peppercorns, drained In a frying pan, heat oil over medium-high heat. Add shallots and rosemary, cook, stirring until pale golden (2-3 minutes). Add fennel, sprinkle with salt and cook, stirring, until barely soft (5-7 minutes). Cover pan, reduce heat to low and sweat vegetables until juices run (1-2 minutes). Add orange juice and rind, vinegar and green peppercorns. Heat through and serve. Post Intelligencer Nov. 6, 2002 VEGETARIAN CARAMELIZED VEGETABLE & TOFU STIR-FRY 2 tablespoons olive oil 10 ounces firm tofu in 1/2-inch slices 2 tablespoons low-sodium tamari or soy sauce 2 tablespoons brown sugar pinch chili flakes 2 teaspoons sesame tahini 1/4 cup vegetable stock or water 1 tablespoon minced garlic 1 tablespoon minced ginger root 1 cup sliced scallions 1 cup diced jicama or carrots 1 medium red bell pepper, diced 2 cups broccoli florets, blanched 1 1/2 cups sliced mushrooms 2 cups cooked soba noodles (buckwheat noodles) or brown rice Heat a wok or non-stick skillet over medium, add oil and cook tofu until golden brown on each side. Remove from pan and cut into 1/2-inch cubes. Combine tamari, brown sugar, chili flakes, tahini and vegetable stock in a small saucepan. Simmer over medium heat until sugar is dissolved and mixture becomes syrupy, about 5 minutes, set aside. Add remaining oil to wok. Add garlic and ginger and stir fry until fragrant, about 30 seconds. Add remaining vegetables in order they appear and stir-fry for about 30 seconds each. Add tofu and continue to stir-fry until vegetables are crisp-tender. Add tamari mixture and stir-fry until vegetables are coated with sauce. Divide into 4 portions and serve over 1/2 cup cooked noodles or brown rice. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2002 Report Share Posted November 15, 2002 MMMmmmm!!! YUMMY! Thx Fraggle! nikki :)You need nothing on the outside if you carry enough inside.Jose Marti - EBbrewpunx Thursday, November 14, 2002 11:35 AM darquehaven ; ESI-List; eco_vegans ; HarmNone ; nikkimack; organichomesteadinggardening ; stopanimalcruelty; TFHB ; tofujojo; ; vegan-network ; vegans_like_good_food_too Recipes? you can't handle the recipes! Apple Stir FryYields: 2 servingsPreparation Time:10 minutes1/2 cup sliced onion2 medium carrots, thinly sliced1 1/2 teaspoons vegetable oil1 teaspoon crushed dried basil1 cup fresh or thawed frozen snow pea pods1 tablespoon water1/4 teaspoon ground ginger1 Gala or jonagold or light flavored apple, cored and thinly slicedIn large skillet, heat oil over medium-high heat; add onion, carrots, andbasil; stir fry 3 minutes. Add pea pods, water, and ginger; stir fry 2minutes. Add apple and cook 2 minutes longer. Serve hot.FENNEL & ORANGE SALAD3/4 tsp. ground coriander2 tbsps. red-wine vinegar2 tbsps. fresh orange juice3/4 tsp. salt3 tbsps. extra virgin olive oil1/4 cup loosely packed fresh mint leaves1 small red onion3 large navel oranges1 large fennel bulb (about 1 lb.), stalks and fronds removed, cut in julienne strips18 small, whole mint leaves, for garnish (optional)To make the dressing, heat a small non-stick skillet over moderate heat until hot.Add coriander and toast it, stirring constantly, until fragrant and slightly darker, about 1 to 2 minutes, watching carefully to prevent burning.Remove coriander from pan immediately and transfer to a small bowl.To the bowl add vinegar, juice, salt, oil and mint.Whisk until well blended.Cover and keep chilled until ready to use.(Dressing may be made 1 day ahead.)Cut onion in half crosswise, then slice very thin.Soak separated onion rings in a medium bowl of ice cubes and cold water for 15 minutes.Meanwhile, remove peel and pith from oranges.Cut oranges crosswise into 1/4-inch thick slices.Cut fennel bulb crosswise into thin slices.Drain onion rings and pat dry between paper towels.Arrange fennel, onion and orange alternately in a spiral ring design on 6 plates.Shake or whisk dressing to re-combine and drizzle over salad.Garnish with mint leaves, if desired.Makes 6 servings.WHITE BEANS AND MUSHROOMSServes 21 tbsp. olive oil1 shallot, finely chopped2 cups coarsely chopped oyster mushrooms115-oz. can cannellini beans, drained and rinsed1/2 teaspoon fresh thyme or 1/4 teaspoon crushed dried thyme6-8 pitted kalamata olives1 cup vegetable brothSalt, pepperHeat oil in 12-inch skillet. Add shallot and mushrooms and saute 5 minutesor until mushrooms are tender. Add beans, thyme, olives and vegetable brothand simmer 5 minutes. Season to taste with salt and pepper.Beacon Journal Nov. 13, 2002Escarole and White Bean SoupMakes 6 servings11/2 cups cannellini or other small dried white beans2 quarts water2 bay leaves1/2 cup extra-virgin olive oil plus more for drizzling over the finishedsoup (divided)Salt6 cups coarsely shredded escarole leaves (preferably the tough outerleaves), washed and drained8 cloves garlic, peeled and cut in half4 to 6 whole dried peperoncini (red chilies)Dump the beans into a 2- to 3-quart container and pour in enough cold waterto cover them by at least 4 inches. Let soak in a cool place at least 8hours or up to 24 hours. Drain and transfer to a 5- or 6-quart pot.Pour in 2 quarts of water, toss in the bay leaves and bring to a boil.Adjust the heat to simmering, pour in 1/4 cup of the olive oil and cookuntil the beans are tender, 1 to 11/2 hours. By the time the beans aretender, they should be covered by about 1 inch of cooking liquid. Season thebeans to taste with salt.Stir in the escarole and cook, stirring occasionally, until the escarole isquite tender, about 15 minutes. Remove the pot from the heat.Heat the remaining 1/4 cup oil in a small skillet over medium heat. Add thegarlic and cook, shaking the pan, until lightly browned. Add the wholepeperoncini and cook, shaking the pan, just until the peppers change color,about 1 minute or less.Remove skillet from the heat. Carefully pour 1 ladleful of soup into theskillet. Swirl the pan to blend, then stir the panful of seasoned soup backinto large pot. Check the seasoning and let the soup rest off the heat,covered, 10 to 15 minutes. Serve with garlic bread if you like.Oregonian Nov. 12, 2002FlammiferoMakes 6 servings3 or 4 large, thick broccoli stalks (11/2 to 2 pounds)2 small ripe tomatoes, peeled, seeded and chopped (see note)1 small clove garlic1/4 teaspoon coarse (kosher) salt2 teaspoons fresh lemon juice1 teaspoon red wine vinegar1/4 cup olive oilAbout 3 tablespoons freshly grated parmesan cheeseFreshly ground black pepperPeel broccoli stalks and cut them into julienne strips about 2 inches long.Place strips and tomatoes in bowl and set aside. Mash garlic with the saltin small bowl until pastelike. Beat in lemon juice, vinegar and oil. Pourdressing over broccoli. Add cheese and pepper to taste. Toss well. Chill atleast 1 hour before serving.Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1minute. Remove immediately and plunge into cold water. Skin should slip offeasily."Greene on Greens" by Bert GreeneVegetarian Sweet-Sour Yardlong Beans with Peanuts 1 pound Chinese long beans (yardlong beans) 3 tablespoons peanut oil 2 small cloves garlic, peeled and minced 1 1/2 tablespoons finely grated fresh gingerroot 3 tablespoons lime juice 2 tablespoons soy sauce 1 1/2 tablespoons brown sugar 2 tablespoons chopped dry-roasted peanuts Rinse beans and pat dry with a paper towel. Trim off the ends and cut into 1-inch lengths on the diagonal. Heat oil in a wok or large skillet set on medium heat until hot. Add beans and stir-fry for 5 minutes; add garlic, cook 1 minute. Combine ginger, lime juice, soy sauce and brown sugar; stir to blend. Add to beans, turn heat to medium-high and stir until liquid has evaporated. Garnish with peanuts. Makes 4 servings.Leon's Stepped-Up RiceYields 5 cups.3 jalapenos, seeded and coarsely chopped1 onion, peeled and coarsely chopped3 ribs celery, chopped1 red bell pepper, seeded and chopped2 tablespoons peanut oil4 cups freshly cooked riceCombine the jalapenos, onion, celery, and pepper in a food processor fittedwith the metal chopping blade, and pulse several times to make a fine mincedpaste. Heat the oil in a large skillet and fry the vegetables for 5-7minutes, or until soft. Add the hot rice and blend well. (reviewer's note: Iadded a bit of salt, fresh minced cilantro and coarse ground black pepper,too.)Legends of Texas Barbecue Cookbookby Lucy SaundersFrom fishandhealth Brussels Sprouts & Lettuce Salad Ingredients: 1 lb. of brussels sprouts, 1/2 lb. peas 4 ears of corn, scrape off corn 3 scallions 2 heads of romaine lettuce 1 avocado 1 fresh lemon 1 tsp. Mrs. Dash seasoning 1/2 cup olive oil Directions: Steam brussels sprouts, peas & corn. Chop raw vegetables in salad bowl, 3 scallions, 2 heads of romaine lettuce, & 1 avocado. Make a salad dressing of juice of 1 lemon 1 tsp. of Mrs. Dash seasoning, & 1/2 cup of olive oil. Mix. Serves: 4 Preparation time: 30 minutes From Veagan23 nhy Carob and Coconut Truffles Ingredients: half a cup of carob powder one and a half cups of desiccated coconut macerated dates Directions: 1) Blend the carob powder and coconut in a food processor with enough dates to bind the mixture. blend until sticky enough to roll into balls. 2) Pinch off bits of the mixture, roll into small balls and then roll in some extra desiccated coconut. 3) These truffles are a delicious filler for lunch boxes. From Veagan23 nhy Halva Balls Ingredients: half a cup of raisins half a cup of macerated dates half a cup of tahini sesame seed for coating Directions: 1) Place all the ingredients together in a food processor and blend until a thick paste is formed. 2) Shape into balls and roll in sesame seeds. 3) These are addictive!!! Moros y Cristianos (Rice and Beans) Ingredients: 1 cup chopped onion 1 cup chopped green pepper 2 tsp. chopped garlic 1.5 tsp. ground cumin 1 tsp. dried thyme leaves 0.5 tsp. crushed hot red pepper (cayenne) 1 bay leaf 1 tbs. olive oil 1 cup rice 1 15oz can black beans, rinsed and drained 2 cups water 1 tbs. apple cider vinegar salt and pepper to taste Directions: In a 3 qt sauce pan, sauté onion, bell pepper, garlic, cumin, thyme, crushed red pepper and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat until boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving. Makes about 4 main-dish servings about 1.5 cups each, or 8 side dish servings about 3/4 cups each. OPTIONS: The dish is very spicy and if you don’t like spicy food, reduce by one half, the amounts of cumin, thyme, crushed red pepper. FESTIVE WINTER SALADSERVES FOUR TO SIX1 head bok choy, shredded1 bunch cilantro, stemmed6 green onions, thinly sliced2 blood or sweet oranges, peeled, halved, and thinly sliced1 carrot, grated2 stalks celery, thinly sliced1 pomegranate (seeds only)In a glass bowl, gently toss first 6 ingredients.Top with pomegranate seeds and serve with Pomegranate Vinaigrette or HotShallot Dressing (see below).POMEGRANATE VINAIGRETTEMAKES ABOUT 3/4 CUP1/2 cup virgin olive oil1/4 cup sweet rice vinegar1 clove garlic, pressed1/8 teaspoon kosher or sea salt1/4 teaspoon freshly ground black pepper1 teaspoon capers, drainedseeds of 1 pomegranateCombine all ingredients in a jar.Seal tightly and shake to emulsify. Serve at once.HOT SHALLOT DRESSINGMAKES ABOUT 1 1/2 CUPS2 teaspoons virgin olive oil6 shallots, chopped1/2 teaspoon rosemary, stemmed2 small bulbs fennel, thinly sliced1/4 teaspoon kosher or sea salt1 organic orange, juiced, rind grated2 tablespoons balsamic vinegar1 teaspoon green peppercorns, drainedIn a frying pan, heat oil over medium-high heat. Add shallots and rosemary,cook, stirring until pale golden (2-3 minutes). Add fennel, sprinkle withsalt and cook, stirring, until barely soft (5-7 minutes).Cover pan, reduce heat to low and sweat vegetables until juices run (1-2minutes). Add orange juice and rind, vinegar and green peppercorns. Heatthrough and serve.Post Intelligencer Nov. 6, 2002VEGETARIAN CARAMELIZED VEGETABLE & TOFU STIR-FRY2 tablespoons olive oil10 ounces firm tofu in 1/2-inch slices2 tablespoons low-sodium tamari or soy sauce2 tablespoons brown sugarpinch chili flakes2 teaspoons sesame tahini1/4 cup vegetable stock or water1 tablespoon minced garlic1 tablespoon minced ginger root1 cup sliced scallions1 cup diced jicama or carrots1 medium red bell pepper, diced2 cups broccoli florets, blanched1 1/2 cups sliced mushrooms2 cups cooked soba noodles (buckwheat noodles) or brown riceHeat a wok or non-stick skillet over medium, add oil and cook tofu until golden brown on each side.Remove from pan and cut into 1/2-inch cubes.Combine tamari, brown sugar, chili flakes, tahini and vegetable stock in a small saucepan.Simmer over medium heat until sugar is dissolved and mixture becomes syrupy, about 5 minutes, set aside.Add remaining oil to wok.Add garlic and ginger and stir fry until fragrant, about 30 seconds.Add remaining vegetables in order they appear and stir-fry for about 30 seconds each.Add tofu and continue to stir-fry until vegetables are crisp-tender.Add tamari mixture and stir-fry until vegetables are coated with sauce.Divide into 4 portions and serve over 1/2 cup cooked noodles or brown rice.Makes 4 servings. 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