Guest guest Posted January 31, 2003 Report Share Posted January 31, 2003 Harmony Holiday Delight Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 T vegetable oil 1 cup Shitake mushroom caps -- coarsely chopped 1 1/2 T fresh ginger -- peeled and minced 5 cloves garlic minced 1 jalapeno pepper -- seeded and minced 2 cups fresh or frozen shelled edamame (green soybeans) 1 cup frozen whole kernel corn 1/2 cup fat-free soy milk 1 T rice vinegar 1 cup dried cherries 1/4 t salt 1/8 t white pepper 16 slices English cucumber 16 slices plum tomato 2 T black sesame seeds -- toasted (optional) Heat oil in large nonsticck skillet over medium-high heat. Add mushrooms, ginger, garlic & jalapeno; stir-fry 2 min. Add edamame; stir-fry 1 min. Stir in corn, soy milk, and vinegar; cook until liquid almost evaporates (about 3 minutes). Remove from heat and stir in cherries, salt & white pepper. Spoon edamame mixture into center of large platter; arrange cucumber & tomato slices alternately around mixture. Garnish with sesame seeds, if desired. Serves 8. Thai Inspired Broccoli in Cocnut-Cilantro Sauce 2lbs Broccoli (3 large stalks) 1 lrg clove garlic 1 " chunk ginger 1 medium shallot, peeled and quartered 2 jalapenos, halved and seeded 1 good sized bunch of cilantro(rinsed) one 14 oz can coconut milk(not light) 1 1/2 teaspoons sugar 1/2 teaspoon sea salt 8 to 10 oz seitan(wheat gluten) 1 large red bell pepper, seeded and cut into 1/4 inch strips 1 large yellow bell peppers, seeded and cut into 1.4 inch strips 1 to 3 tablespoons japanese soy sauce few basil leaves (shredded) 2 limes, cut into wedges Cut the broccoli florets from stalks, and seperate them into small pieces. Trim stalks. Cut stalks into 1/2 inch cubes. Chop garlic, ginger, shallot and jalapenos finely, in food procesor if you have one, if not, just chop as finely as possible. Chop about 3/4 of the cilantro finely Add garlic, jalapenos, shallots, ginger and cilantro to pot, and place into pot coconut milk, sugar, salt and blend thouroughly Bring to gentle boil, uncovered, boil for 3 minutes, while occasionally stirring. Add seitan , after chopping it finely or shredding it add one cup of water(or any remaining juices from seitan, as long as it equals one cup) Add Broccoli cover and boil for 2 minutes Add bell peppers cook another 3-4 minutes, until broccoli is tender, but still bright green. add water if needed Just before serving, chop remaining cilantro coarsely and add, along with basil and lime wedges. Add soy sauce Serve over rice. also, chopped peanuts and bean sprouts make nice additions Spring Rolls Ingredients: 12 spring roll wrappers (rice paper) 6 oz. firm tofu (not silken) 2 T. or more soy sauce, tamari, or Bragg's liquid aminos 6 oz. thin rice noodles (vermicelli) 48 fresh mint leaves 1/4 head leaf lettuce 3 shredded carrots (optional) spring roll sauce (see below) Directions: This recipe makes 12 rolls. You can get the spring roll wrappers at an oriental grocery store, and they will keep on your shelf indefinitely. They are fragile; keep them flat and handle them gently. Be sure they are made of rice. You CANNOT substitute egg roll wrappers in this recipe. The round ones, about 8 1/2 inches in diameter, are the easiest to work with. I like the Flying Goose brand, although the brand with a rose on the front works well, too. Slice the tofu into 1/2 inch slices. Pat dry with paper towels. Press it for an hour or so if you have time. Put the tofu slices on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible. Bake at 325 for about 45 minutes, turning occasionally and adding more soy sauce if they look like they can absorb more. When they are nice and brown and dry, cut them into strips, about the size of French fries. You will need one strip per spring roll. (If you don't have time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.) Set aside. Wash and dry the lettuce. Tear it into 3 or 4 inch pieces, removing stems and crisp veins. Your lettuce needs to be on the limp side. Any crisp pieces will tear the spring roll wrappers when you try to roll them. Wash and dry the mint. Remove all stems! Set aside. (If you can't get fresh mint, you can substitute fresh cilantro, but the spring rolls will taste completely different, and my family would rather I not make them if I don't have mint.) Shred or grate the carrots. Again, they need to be small enough pieces that they are not crisp. You may prefer your spring rolls without the carrots. Throw the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle. Set aside. Put an inch or two of water in a pan that is big enough to hold the spring rolls. (Cool water works fine). Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel. Now you are ready to assemble them. Carefully remove one wrapper and put it on another surface (I use a bamboo sushi mat, but you could easily use another damp towel. If you use a plate, dump off the excess water between each spring roll.) Working quickly, put onto the wrapper 3 or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tablespoons of carrots if desired. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. After I've done four or five, I wrap each in plastic wrap to keep them from drying out too much. If one of them is falling apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap cut and ready in case one is falling apart. (If you are serving them to company, start over with a new wrapper on the ones that are falling apart.) If a lot of them are falling apart, then something may not be drained well enough, or you may be trying to fill them too full, or some of your wrappers may be defective with too many tears and holes, or too thin. Serve cold or room temperature with sauces of your choice. NOTE: you do not EVER cook these spring rolls. When you finish rolling them up, they are done! They will keep in the refrigerator for a day or two. They travel well for lunches and outings. For an appetizer, serve one or two per person. As a main course, count on at least three per person. SAUCES: These are good with a peanut sauce, but that wouldn't be fatfree. They are also good with a plum sauce. If anyone has a good plum sauce recipe, please send it to me. I serve them with the sweet sauce below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by Huy Fong Foods, Inc.) Sweet Sauce For Spring Rolls Makes enough for about 3 dozen spring rolls. Ingredients: 4 T. sugar 1/4 c. soy sauce 1 c. broth or water 2 T. corn starch 1/4 c. cold water 1 clove garlic, crushed with 1/4 ts. salt Directions: Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens some. Simmer, stirring for 1 minute. Stir in garlic. Serve any temperature. Tofu and Vegetables Chinese Style Ingredients: Tofu - firm Baby Bok Choy Zuchinni garlic olive oil sesame oil soy sauce mushrooms carrots brocolli Any additional veg to your liking Directions: Chop all vegetables in advance, frozen brocolli can be used instead of fresh if need be. Cut Tofu into bite size pieces or as you like. Adjust amount of vegetables and tofu to the number of people you are cooking for. Pour a little olive oil in a pan and saute about 2 or 3 cloves of crushed garlic until lightly browned. Add in chopped vegetables and tofu. Pour enough soy sauce to lightly cover top of vegetables and tofu, add about 1 T of sesame oil also. Mix sauce with tofu and vegetables and then cover and cook for an additional 5 to 8 minutes, or until vegetables are done to your liking. This is great served over white rice. Serves: 2 Preparation time: 10 min Cauliflower and Potato Curry Ingredients: 1 large onion - chopped 1 small can of stewed tomato 1 small cauliflower cut into pieces 2 samll potato - cut into cubes 2 tsp cumin seeds 1 tbsp garam masala or 1 tsp garlic powder and 1 tsp turmeric powder 2-3 tsp chili powder or according to your taste. 5-6 tbsp Oil salt to taste Directions: In a pan or pot heat the oil in medium heat. Put the cumin seeds, garlic powder, ginger powder, onion. Fry it for 3 minutes or until golden brown. Once the onion is golden brown, add the tomato, turmeric powder and chili powder and fry it for 5 min. Now add the cauliflower, potato, and fry it for another 7-8 minutes. Put about 1-2 cups of water and let it simmer for 6-10 minutes. Note: If you want this in a gravy type take it out of the stove after 6 - 10 minutes. If you want dry type let it stand for another 5 min. During simmering stir thhe mixture one or twice so, that it does not get burned. Serves: 2-3 Preparation time: 30 Portabella Steaks and Gravy Ingredients: Four large portabella mushrooms 1/4 C. OG Red cider vinegar 1/8 C. tamari or Braggs aminos 1/4 C. water 2 T. sucanat 2 T. sesame oil 1 T. fresh grated OG ginger 4 OG garlic cloves minced 1 T. OG lemon juice 1 T. fire oil or other hot pepper oil Directions: Brush any dirt off of mushrooms, and cut off stem of mushroom.(Save the stem pieces for gravy). Then make a marinade out of following ingredients. Stack mushrooms in a tupperware container and pour over mushrooms. You might need more marinade to completely cover mushrooms. Refrigerate for at least four hours. Then heat a large frypan to medium heat, with a dash of olive oil. Place mushrooms in pan cap down. Pour more marinade over mushrooms as they cook. Flip mushrooms after about five minutes. Add more marinade to new side. Cook about five more minutes or until the mushrooms are nicely browned on both sides. After mushrooms have cooked I place them in the warm oven and use the remaining juice in the pan to make gravy. I add the minced marinaded stem pieces, and a T. more oil. Brown up the pieces, then I add flour stirred into water to thicken, 1 T. nutritional yeast, a dash of tamari, salt and pepper to taste. This gravy is sensational served over garlic mashed potatoes, or baby red potatoes. Enjoy Tip: For the sodium sensitive you can decrease the tamari or Braggs and increase water. For people that like a zinger marinade add a t. cayenne pepper or jazz up with your favorite Thai chilis, or chili sauce. Serves: 4 Preparation time: 15 Pasta with Plum Tomatoes and Button Mushrooms Ingredients: 5 to 6 med. plum tomatoes 16 oz button mushrooms 8 oz pasta (I usually get pasta sized to match the sliced mushrooms) cooking spray extra virgin olive oil (optional) sliced black olives (optional) salt Directions: Serves 2 to 4. Slice clean, dry mushrooms into 1/4 inch pieces, cutting along the grain (horizontally). Slice the plum tomatoes into 1/4 inch rounds. Spray two large cookie sheets with the cooking spray. Arrange the mushrooms and tomatoes on the cookie sheets and spray liberally with the cooking spray. Begin cooking the pasta according to package directions. Set oven on broil. Broil mushrooms and tomatoes on top rack until the mushrooms are golden brown and the tomatoes begin to sizzle. Leave the oven door open during this process because it is easy to scorch the mushrooms. This usually takes 4-6 minutes for each cookie sheet. The tomatoes will be juicy and will make an excellent light " sauce " for the pasta. Drain pasta and toss with 1/4 teaspoon of the olive oil (optional). Salt the toasted mushrooms and tomatoes before adding to the pasta. Add sliced black olives to pasta mixture (optional). Goes well with a tossed green salad and garlic bread as a maing course (serves two). Will serve four as a side dish. Tasty Bok Choy and Mushrooms Ingredients: 1 large head of bok choy, chopped separating the white part from the green 1 oz dried mushrooms (I like oyster, but you can use what you want) soaked in a cup of water (reserve the soaking liquid) 1 pound chopped fresh mushrooms, baby portabellos work really nicely 1 bunch of scallions, chopped 2-3 cloves of garlic, minced crushed red pepper flakes, to taste 1 heaping teaspoon of cornstarch about 1 tablespoon of vinegar, you can use what kind you want 1 tablespoon of maple syrup, or sugar 1/4 cup vegetable oil 2 tablespoons soy sauce, plus more to serve Directions: Soak the mushrooms in about a cup of warm water for as long as the box says to, usually 20 minutes to a half hour. When done take the mushrooms and chop them up. Take the soaking liquid and strain through a coffee filter to remove debris. Take the soaking liquid and add the soy sauce, the cornstarch, the red pepper flakes, the vinegar and the maple syrup/sugar. Heat the veg. oil in a skillet or wok until hot and add the fresh (not dried) mushrooms and the scallions. Saute until the mushrooms throw off and reabsorb their liquid (will take a couple of minutes). Add the white part of the bok choy, the garlic and the dried mushrooms. Saute for about 5 minutes. Add in the green part of the bok choy and the sauce. Cook this until the sauce is thick and bubbling (whenever you use a thickener like cornstarch, the liquid needs to boil or bubble for the thickener to work) and the bok choy is bright and wilted. Be careful not to over cook the green part of the bok choy Stuffed Mushrooms Ingredients: 20 large white mushrooms (about 2 inches diameter) 2 cups cubed bread crumbs (I use a mix of white and WW) 2 cloves garlic, minced 1 medium onion, finely minced 1/4 cup wine for sauteeing 2 ribs celery, finely minced 2 tbsp finely shredded carrot 1 1/2 tsp salad herbs (mix of parsley, majoram, etc.) salt/pepper to taste Directions: Remove mushroom stems. Chop and reserve stems. Bring a large pot of water to boil and add mushrooms. Cook for a couple minutes or until they start to shrink. Drain and place the mushrooms into a pan of cold water for a minute to stop cooking. Drain mushrooms. Preheat oven to 350F. In a large non-stick saute pan, saute the onions, mushroom stems, garlic and celery in the wine. When vegetables are tender, add the carrot and herbs. Add bread crumbs and mix well. Add salt/pep and adjust seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture, place on a lightly sprayed baking sheet and cook for 10-12 minutes or until lightly browned on top. Tagliatelle alla Boscaiola (Pasta with mushrooms and tomatoes) Ingredients: 1 lb tagliatelle or spaghetti 3 tbsp olive oil 3 cloves garlic 14 oz tinned Italian plum tomatoes (fresh plum tomatoes is even better) salt and black pepper 10 oz fresh mushrooms, or dried equivalent parsley Directions: Heat two thirds of the olive oil and add the finely chopped garlic. When it begins to turn coulour add the tomatoes with their juice, squashing them with a wooden spoon. Add salt and pepper to taste. Cook briskly for 15 minutes. Meanwhile, heat the rest of the oil in a separate pan and add the mushrooms which have been wiped with a damp cloth and then finely sliced. Lightly salt the mushrooms and let them cook gently for 5 minutes. Add the chopped parsley and keep warm. Cook the pasta, following packet directions carefully to avoid over-cooking. Drain the pasta and turn into a heated serving dish. Add the tomato sauce, stirring thouroughly, and then the mushrooms. Stir well and serve at once. Serves: 6-8 Preparation time: 45 minutes Curried Mushrooms Ingredients: 1/2 lb Mushrooms 1 large Onion 1/4 t Turmeric to taste Salt to taste Chili 2 large Tomatoes Oil Directions: Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water. Serve hot. Vegetable Stew Ratatouille Style Ingredients: 1 very large onion 1-3 cloves garlic (to taste) 1 large can peeled tomatoes 1 fairly large eggplant 2-3 zucchini depending on size 1 large green pepper 1 large yellow pepper some mushrooms (optional) dried herb mixture " provencal style " olive oil, salt, paprika, soy sauce to taste a dash of lemon juice teaspoonful of sugar Directions: Dice the veggies into one-inch pieces. Crush the garlic. Sauté the onion and peppers in olive oil until the onions are softened. Add eggplant, zucchini, mushrooms and garlic and sauté some more. Add the tomatoes, season with salt (or even better, concentrated vegetable stock), paprika, soy sauce and herbs. (The herbs can be rubbed between your palms to intensify the flavour.) I always add a dash of lemon juice and a pinch of sugar to vegetable dishes because it seems to round everything out nicely. (When the dish contains tomatoes, I use definitely more than just a pinch of sugar.) Leave to simmer for at least 10-15 minutes so the flavours are well mixed. Serve with rice or grains, leftovers can also be eaten cold with a slice of bread. A glass of red wine is nice with it as well. Serves: 4-6 Preparation time: 45 min. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.