Guest guest Posted December 3, 2002 Report Share Posted December 3, 2002 Vegetarian African Yam & Peanut Soup with Ginger & Pineapple 8 cups vegetable stock 2 tablespoons vegetable oil 1 large onion, diced 2 teaspoons salt 6 tablespoons minced ginger 4 large garlic cloves, minced 1 tablespoon ground cumin 2 tablespoons ground coriander 1/2 teaspoon cayenne pepper 1 teaspoon paprika 1 red bell pepper, diced 4 medium yams (or sweet potatoes), peeled and roughly chopped 14-ounce can crushed pineapple, juice retained 3 medium tomatoes, roughly chopped 5 tablespoons natural smooth peanut butter 1 bunch (to taste) cilantro, chopped juice of 2 limes hot sauce, to taste Heat the stock in a medium saucepan over a medium flame. Meanwhile, in a large, heavy soup pot, heat the vegetable oil over a medium flame. Add the onion and a pinch of salt. Saute for 10 minutes. Add the ginger, garlic, cumin, coriander, cayenne pepper and paprika and saute another 5 minutes. Add the red pepper, yams and remaining salt. Saute until the vegetable start to stick to the pot. Add the vegetable stock to cover, bring to a boil, then reduce to a simmer. Partially cover and simmer until the yams are soft, about another 8 to 10 minutes. Add the pineapple with juice, tomatoes, peanut butter and remaining vegetable stock, and simmer for 30 minutes. Using an immersion blender (or transfer in batches to a blender or food processor), puree soup until smooth. Simmer the soup for another 10 minutes. To serve, top with cilantro, lime juice and hot sauce, all to taste. Makes 8 servings. Thai Coconut Rice Noodles 1/3 lb. dried rice noodles 2 tsps. sesame oil 1/2 lb. firm tofu 1 1/4 cs. vegetable stock 2 2/3 ozs. creamed coconut 2 tbsps. soy sauce 1 small onion 2 large red chillies 3 garlic cloves 3 1/2 ozs. beansprouts 4 spring onions 2 tbsps. fresh coriander Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve. Makes 4 servings. Spinach, Shitake & Tofu Soup 5 cups of vegetable stock 8 ounces of spinach, cleaned and roughly chopped 8 ounces of tofu, drained and cut into 1/2-inch-dice 4 ounces of Shitake mushrooms, thinly sliced 1 teaspoon of ground ginger 1 teaspoon of sesame oil Salt and Pepper to taste Pour the stock into a large sauce pan and bring to a boil. Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes. Remove the pan from the heat and stir in the sesame oil. Season with salt and pepper and serve hot. Makes 4 servings. Couscous-Stuffed Zucchini 4 medium (12-inch) zucchini I yellow onion, finely chopped I clove garlic, crushed I Tablespoon olive oil 1 cup cooked couscous 1 cup crushed tomatoes Pinch dried basil leaves I Tablespoon fresh-minced parsley Salt or salt substitute and freshly-cracked pepper to taste Preheat oven to 400 degrees. Simmer whole zucchini in salted water until soft for about IO minutes. Remove squash from water, slice lengthwise, and scrape pulp into mixing bowl. In a skillet, sout6 onions and garlic in oil until clear. Combine all ingredients, refill squash shells with mixture, and set on cookie sheet. Bake at 400 degrees for 10 minutes or until piping hot. Serve this as a side dish. Makes 4 servings . ITALIAN RICE 3 ozs. celery, chopped 1 1/3 ozs.hallots, chopped finely 3 ozs. brown rice, cooked 2 tbsps. sunflower oil 1 1/2 tsps. tarragon 1/4 tsp. dill 3/4 tsp. salt 1/4 tsp. soy sauce 3 ozs. alfalfa sprouts 1 1/2 ozs. cashews, chopped 3 tsps. cider vinegar Saute celery and shallots with brown rice in a skillet with sunflower oil for 5 minutes. Add herbs, salt, and soy sauce. Transfer to bowl; add sprouts, cashews and cider vinegar. Mix well and serve at room temperature. Makes 2 servings. BULGUR BURGERS 3 cups water 2 garlic cloves, minced or pressed 1 1/2 cups bulghur 2 tablespoons vegetable oil 1/2 cup chopped scallions 1/2 cup grated carrots 1/4 cup chopped fresh parsley 1/4 cup tahini 1 cup mashed chick peas 2 tablespoons tomato paste 2 tablespoons soy sauce 1 teaspoon Dijon mustard dash of ground black pepper Bring water to boil. While it is heating, use heavy pan or skillet to saute garlic and bulghur in oil on medium-high heat for 2 minutes, stirring frequently. Add boiling water. Return to boil, cover and reduce heat to low. Simmer for 15 to 20 minutes, until all water is absorbed and bulghur is soft but still chewy. When bulghur is ready, stir in scallions, carrots, parsley, tahini, chick peas, tomato paste, soy sauce, mustard and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers. Grill in grill basket for 5 to 7 minutes on each side. Burgers should be firm to touch. Makes 6 to 8 servings. Vegetarian Korean Seasoned Spinach 10 ozs. fresh small flat-leaf spinach 2 tbsps. soy sauce 1 tsp. sugar 1 1/2 tsps. crushed sesame seeds 1 tbsp. sesame oil 1 tbsp. minced scallion 1 tsp. vinegar (optional) salt red pepper flakes (optional) Remove roots from spinach. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Makes 2 servings. Hurry Curry Cauliflower 1 tablespoon canola oil 1 teaspoon cumin seed 1 teaspoon coriander seed 2 teaspoons curry powder 1 teaspoon fresh ginger, minced 1 whole clove garlic, smashed 1 head cauliflower, cut into florets 1 cup water 1 cup rice wine vinegar 1/2 cup cider vinegar 3 tablespoons sugar 1 teaspoon pickling salt Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly. Makes 1 quart. Middle Eastern Fruited Bulgur Salad 1 1/2 cups boiling water 1 cup (6 ounces) fine or medium-grain bulgur 1 cup chopped fresh parsley 1/4 to 1/2 cup chopped fresh or 1 tablespoon dried mint 1/2 cup (6 to 8) scallions, chopped 1/3 cup chopped pitted dates 1/3 cup raisins, dried currants, or chopped dried apricots 1/3 cup chopped almonds or pistachio nuts Dressing: 1/3 cup fresh lemon juice 6 tablespoons extra-virgin olive oil about 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon ground cinnamon Pour the boiling water over the bulgur and let stand until tender and the water is absorbed (20 to 40 minutes depending on the age and type of bulgur). Drain any excess water and fluff with a fork. Add the parsley, mint, scallions, fruit, and nuts. Mix the lemon juice, oil, salt, pepper, and cinnamon. Drizzle over the salad and toss to coat. Cover and refrigerate for several hours to let the flavors meld. Serve cold or at room temperature. Makes 6 to 8 servings. Braised Red Cabbage With Cranberries 1 teaspoon olive oil or veg. oil 1 tablespoon brown sugar 3 cloves garlic, crushed 1 cup cranberries, fresh or frozen 3 tablespoons red wine vinegar 5 cups shredded red cabbage, 3/4 lb 1/3 cup dry red wine, (sub.cran juice 1 pinch cayenne pepper salt & pepper to taste Cabbage may be shredded in food processor. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 minutes. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 minutes or until cranberries pop their skins. Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 minutes or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Makes 4 cups. GREEK LEMON ROASTED POTATOES 4 russet baking potatoes (8 medium), peeled and quartered 1/2 cup olive oil 1/2 cup freshly squeezed lemon juice (3 lemons) 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish 1 tablespoon salt 1/4 teaspoon freshly ground black pepper Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve. Makes 4 servings. Sultan´s Lentils 1/2 teaspoon ground cinnamon 1 1/2 teaspoons salt, divided 1 cup bulgur or cracked wheat 1 1/2 cups boiling water 1/2 cup Red lentils (Buy at your local Indian food store) 1/2 cup chopped pitted dates 1/2 cup chopped dried apricots 1/2 cup chopped fresh parsley 1/3 cup chopped fresh mint 2 tablespoons extra virgin olive oil 1/4 cup fresh lemon juice 2 teaspoons grated lemon zest 3 tablespoons pine nuts, toasted and chopped Bring the 1 1/2 cups water, cinnamon and 1 tsp salt to a boil in a small saucepan; stir in the bulgur, remove from heat, cover and set aside for about 30 minutes, or until the water has been absorbed. Spread the bulgur out on a baking sheet to cool to room temperature, about 15 minutes. Now, combine lentils and the remaining ½ tsp salt in the small saucepan; add enough water to cover by 1 inch. Bring to a simmer and cook until the lentils are just tender, about 5 to 6 minutes. Drain and rinse under cold water, pressing firmly to remove excess water. Combine the cooled bulbur and lentils in a large serving bowl with dates, apricots, half the pine nuts, and parsley. Combine the oil, lemon juice and zest and toss into above mixture. Sprinkle with remaining pine nuts. Note; The Salad can be made up to a day ahead and stored, covered, in the refrigerator. Makes 6 servings. Sesame Tofu Stir Fry Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb. firm or extra firm tofu -- drained 1/4 C low sodium soy sauce 2 T dry sherry 1 1/2 T fresh ginger -- minced (divided) 1 1/2 T fresh garlic -- minced (divided) 1 tsp. peanut oil 4 C onions -- halved and sliced 3 C celery -- sliced thin, diagonally 3 C broccoli -- sliced thin, diagonally 3 C mung bean sprouts 3 C mushrooms 1/2 T arrowroot 2 T toasted sesame seeds -- almonds or cashews 2 C cooked brown rice Combine soy sauce, sherry 1/2 tablespoon minced ginger and 1/2 tablespoon minced garlic. Pour over tofu and set aside. Heat oil in wok over high heat and add garlic and ginger. Cook for a few seconds then add remaining vegetables. Cook, stirring frequently, and adding a splash of sherry, when necessary to prevent sticking. Remove tofu from marinade and combine marinade with arrowroot. Mix into vegetables and stir over medium heat to thicken sauce. Lower heat to a simmer and add tofu. Cover and heat for 2-3 minutes. Serve over rice, topped with sesame seeds or chopped nuts. Source: " FabulousFoods.com " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2002 Report Share Posted December 3, 2002 Thanks Fraggle. Jo --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.417 / Virus Database: 233 - Release 08/11/02 Quote Link to comment Share on other sites More sharing options...
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