just when you thought you were safe from the recipes....

[Guest guest]

Fragrant Jasmine Rice

Source: Moosewood Restaurant Low-Fat Favorites

Judi M. Phelps

Serves 4 to 6

 

2 cups Jasmine rice

1 tsp canola or vegetable oil

2 tbsp lemongrass minced* or 2 tsp lemon peel; freshly grated

4 garlic cloves; minced or pressed

1 small fresh green chile; minced, seeds removed for a milder flavor

1/2 tsp salt

1 cup unsweetened crushed pineapple undrained

2 tbsp fresh basil; chopped

2 1/2 cups boiling water

 

*Peel off at least two layers of the tough outer leaves of the

lemongrass and cut off the root ends and the tops. Mince only 3 or 4

inches of the tender lower stalk.

 

Place the rice in a colander or sieve, rinse with cool water, and set aside.

 

In a medium saucepan, preferably nonstick, warm the oil and add the

lemongrass or lemon peel, garlic, chile, and salt. Cook on medium

heat for 2 to 3 minutes, stirring frequently. Add the pineapple with

its juice the basil, rice, and boiling water. Cover and bring to a

boil, reduce the heat, and cook for 15 minutes. Remove from the heat

and allow to sit for 5 minutes before serving.

 

 

 

Delicious Vegetable Paella

 

Ingredients:

 

1/4 cup of olive oil

1 small onion, chopped finely

2 pressed garlic cloves

2 sliced tomatoes

3/4 cups of rice (basmati or any long grained)

a pinch of saffron

1 red and 1 yellow bell pepper cut into pieces

2 handfuls of thawed, frozen peas (not canned)

2 handfuls of cut, cooked, green beans (not canned)

1/2 cup of cut broccoli

3/4 cup of vegetable stock or soup (I used Pacific Foods Vegetable Broth)

salt, chopped parsley, a bit of lemon juice

a dash of sweet paprika

Directions:

Fry the onion and garlic in a big, deep skillet with the olive oil. When it

starts to wilt and turn yellow, add the cut vegetables and cook for about 10

minutes on medium heat. Add the rice, salt to taste (remember stock or broth has

salt!) and a bit of saffron. Mix well and add the broth. Cook on low to medium

heat stirring occasionally for about 20 minutes or until rice is cooked

according to preferred consistency. Do not overcook or it turns mushy and lumpy.

Add a bit of water if it gets too dry. Remove from fire and before serving add

some fresh, chopped parsley and a dash of lemon juice (about a tablespoon).

 

Serve with a big bowl of salad with Italian dressing.

 

Serves: 4-5

 

Preparation time: 45 minutes

 

 

 

Marinated Tofu Stir Fry

 

Ingredients:

 

1 package firm or extra-firm tofu

1/4 cup soy sauce

1 tsp. garlic powder

1 tsp. ginger

2 tsp. red pepper flakes

1/2 tsp. salt

2 tbs. roasted sesame oil

1 tbs. chili oil

1 head broccoli, chopped

2 carrots, sliced

1 bell pepper, your choice

1/2 onion, chopped

1 clove pressed or chopped garlic

Directions:

Slice the tofu into 2 cm thick strips and place in contained. Cover with soy

sauce, garlic powder, ginger, pepper flakes, salt, and oils. Make sure all the

tofu is able to soak up the ingredients, then cover and let marinate in the

fridge for at least 2 hours.

 

When the tofu is done marinating, put a drop of oil in a frying pan and cook the

tofu until browned on both sides, approximately 10 minutes. Save the marinade.

In a wok, heat the garlic in a drop of oil and add the vegetables. Sauté for

about 5 minutes and then add the tofu, using the spatula to break it into bite

sized pieces. Add a spoonful or so of the marinade to the mixture and watch it

sizzle. When the vegetables are as soft as you want, serve hot over rice,

drizzling on more of the marinade to taste.

 

This recipe is especially easy to make with two people in the kitchen, one can

work on cooking the tofu, the other can do the vegetables. The tofu is also good

to fry and eat by itself, I've found. My boyfriend eats meat yet LOVES the

marinade sauce. It really smells good!

 

Bon appetit!

 

Serves: 4

 

Preparation time: 45 minutes

 

 

 

Raw Pumpkin Pie " Ice Cream "

 

Ingredients:

 

ice cream machine

ice cream salt

ice 1 bag

2 cans coconut milk (not light) or puree your own for raw

8 oz pureed pumpkin canned, cooked or raw (sugar pumpkins best)

2 tbs. nutmeg

2 tbs. cinnamon

2 tbs. clove

1 tbs. ginger

1 quart of soy milk

1 tbs. vanilla

4 cups turbinado or equivalent of other sweetener

Directions:

Heat 1 cup of soy milk to dissolve turbinado. Mix this with all other

ingredients (save the salt and ice). Follow the instructions on your ice cream

machine. Try using your juicer to puree the coconut, it will kill a blender.

 

Serves: ~3 quarts

 

Preparation time: 20 min

 

 

 

Caponata (Cold Eggplant Dish, Sweet and Sour)

 

Ingredients:

 

2 large or 3 small eggplants

2 medium-sized onions

1 or 2 cloves garlic (to taste)

2 or 3 stalks celery

2 small or 1 large can chopped tomatoes

extra virgin olive oil

sugar

salt

pepper

balsamic vinegar

Directions:

Cut the eggplants into slices about 1 cm thick, sprinkle each slice with salt on

both sides and let sit for at least half an hour. This is to draw out the bitter

flavour.

 

Dice the onions and celery into roughly 1 cm pieces, sauté in some olive oil. A

little later, add the garlic, diced into very small pieces or crushed.

 

Rinse and dry the eggplant slices, dice into 1 cm pieces as well and add to the

saucepan. Sauté some more, then add the chopped tomatoes. Season with salt (or

granulated vegetable stock) and pepper, and a generous teaspoonful of sugar.

Simmer for half an hour, then turn off the heat and let the dish cool.

 

After it has cooled, add some more olive oil and a generous dollop of balsamic

vinegar. The dish should be noticeably sweet and sour, so it may be necessary to

add some more sugar.

 

Serve at room temperature with bread, as a starter or light meal.

 

Serves: 4

 

Preparation time: 1 1/2 hours plus time to cool

 

 

Turkish Bean Salad

 

4 servings

 

One (19 oz) can small white beans - rinsed and drained

1 red onion - thinly sliced

1/2 cup chopped parsley

1/4 green bell pepper - seeded and finely chopped

3 large black olives - pitted and chopped

2 Tbsp fresh lemon juice

2 tsp olive oil

1/2 tsp salt

Freshly ground pepper - to taste

4 cups torn lettuce leaves

3 - 4 lemon slices

 

In a medium bowl, combine the beans, onion, parsley, bell

peppers, olives, lemon juice, oil, salt and pepper. Cover.

Let stand until the flavors are blended, at least 1 hour,

tossing several times.

 

Serve the lettuce, topped with the salad and garnished with

the lemon slices.