Guest guest Posted March 4, 2003 Report Share Posted March 4, 2003 BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE & ONION STUFF 4 medium butternut squashes 2 cs. water 3/4 c. wild rice, rinsed 3 tbsps. vegan margarine 1 c. red onion, chopped 1 garlic clove, minced 2 1/2 cs. torn wholewheat bread 1 tbsp. sesame seeds 1/2 tsp. sage & thyme 1 tsp. seasoned salt 1 c. fresh orange juice Preheat oven to 375 degrees. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes. Makes 8 servings. Greek Spanahorizo 1/2 c. olive oil 1 bunch parsley, chopped fine 1 large yellow onion, chopped fine 1 tbsp. garlic, finely choppped 3 cs. water 2 tbsps. tomato paste 1 c. tomatoes, chopped 1/8 tsp. salt 1/8 tsp. pepper 2 bunches spinach, stems removed, chopped 1 c. white rice, uncooked In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. Makes 4 servings. Fettuccine with Tomato-Avocado Sauce 1 tbsp. olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 fresh hot chile pepper, seeded and minced 4 medium tomatoes, cut into 1/2-inch cubes 3/4 tsp. fine sea salt 1/8 tsp. freshly ground black pepper 1/2 c. chopped fresh cilantro, optional 12 ozs. fettuccine (eggless) 2 medium ripe avocados, peeled, stone removed, and cut into 3/4 " cubes 3 tbsps. extra virgin olive oil 2 tbsps. freshly squeezed lime juice Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes. Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl. Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately. Makes 4 servings. Fried Garlic And Baby Spinach Saute Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Canola oil 6 Garlic cloves -- thinly sliced 4 cups Baby spinach 1/2 tablespoon Chinese vinegar Salt -- to taste Freshly-ground white pepper -- to taste In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning. Makes 4 servings. BLACK BEAN & ROOT VEGETABLE STEW Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Black beans -- soaked 1/2 medium Turnip -- cut into rounds & each round halved 1/4 teaspoon Nutmeg 2 large Carrots -- quartered 1 teaspoon Dill weed 3 large Potatoes -- quartered 2 tablespoons Parsley 1 large Onion -- sliced 1 medium Parsnip -- quartered 1/2 teaspoon Oregano 1/2 cup Green peas 1/2 cup Mushrooms -- halved Salt & pepper Water or stock to cover In the bottom of a large casserole dish, arrange the turnip slices & sprinkle with the nutmeg. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer. Top with the soaked beans. Pour over enough water or stock to cover & season with salt & pepper. Cover with a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3 hours. Glazed Cauliflower With Ginger 1 small head fresh cauliflower 4 tbsps. light vegetable oil 1 tsp. coriander seeds 1 1/2 tbsps. shredded fresh ginger 2 green chilies, chopped 1/2 tsp. turmeric 1/2 tsp. salt 1 tsp. lemon juice 2 tbsps. chopped fresh coriander 1/4 cup hot water Separate cauliflower into flowerets. Wash well and drain. Heat 3 tbsps. oil over high heat in a skillet. When very hot, add coriander and fry for 10 seconds. Add ginger and chilies and stir for a couple of seconds. Immediately add turmeric and salt. Follow at once with the cauliflower. Stir rapidly to prevent burning and to distribute the spices. Add 1/4 cup hot water. Reduce heat, cover and cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium and stir fry to evaporate remaining moisture and to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice and coriander leaves. Serve immediately. Makes 4 servings Black Beans in Spicy Tamarind Sauce 2 cs. mexican black beans 2 cs. tamarind pulp (see note) 1/3 c. peanut oil 2 onions, chopped 2 tbsps. grated fresh ginger 2 tbsps. minced garlic 1 tsp. powdered hot red chile peppers 1 tsp. freshly ground cumin 1/2 tsp. turmeric 1 large ripe tomato, finely chopped 2 tsps. ground roasted cumin seeds 1 tsp. garam masala salt to taste 1 c. chopped cilantro leaves Pick over and wash the beans. Soak them overnight in cold water to cover. Note; Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until they form a sauce and fat separates out. Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from time to time, and if the b@beans look dry, add small amounts of hot water. When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. Makes 4 to 6 servings. Lemon Roast Potatoes 4 lbs. potatoes, 8 to 10-peeled 1 c. water 1/2 c. lemon juice 1/3 c. oil, olive 3 garlic cloves, minced 2 tsps. salt 2 tsps. oregano, dried 1 tsp. pepper Cut potatoes lengthwise into thick wedges; place in 13 " x9 " (3L) baking dish. Whisk together water, lemon juice, oil, garlic, salt, oregano and pepper; pour over potatoes, turning to coat evenly. Bake in a 325 degree oven, gently turning occasionally to keep potatoes well moistened, for about 2 hours or till potatoes are very tender and moist and most of the liquid has evaporated. Makes 8 servings. Sweet And Sour Soybeans Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sweet-sour sauce (see below) 2 tablespoons salad oil 1 large onion cut 1 " squares 2 large carrots cut 1/4 " slice 1 clove garlic -- minced/pressed 1 green peppers,sweet,fresh,seeded 3/4 cup fresh pineapple chunks 2 tomatoes -- cut in wedges 2 1/2 cups cooked soybeans Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Spanish Vegetable Stew with Squash Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Vegetarian Spanish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Onions -- chopped 5 tablespoons Olive oil 4 large Green bell peppers -- chopped 2 each Garlic cloves -- minced 4 large Tomatoes -- peeled & chopped 2 tablespoons Chopped parsley 1 pound Yellow squash -- chopped 1 1/2 teaspoons Salt 2 medium Potatoes -- cubed Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally. Curried Kidney Beans 2 cups of dried kidney beans or canned kidney beans (40 oz.) 1/2 teaspoon turmeric 1/4 cup vegetable oil 2 teaspoon grated ginger 1 tsp crushed garlic 1 tablespoon salt 1 cup chopped onion, pureed or finely chopped 1/2 teaspoon garam masala 4 medium tomatoes, peeled and chopped or 15 oz. can tomato puree Canned Beans: If you start with canned beans, rinse the beans in cold water and set them aside in 4 cups of water.Dried Beans: If you start with the dried kidney beans, wash the beans thoroughly and drain. Soak for 2-3 hours if possible. If you are using a pressure cooker, add six cups of water to the beans and cook for 30 minutes. Reduce heat to simmer after the first whistle and cook until the second whistle. Remove from heat and let the pressure subside on its own, without removing the weight for 5 minutes. Remove weight, and open the pressure cooker. Set beans aside. Do not drain the liquid. If you are not using a pressure cooker, bring the beans to boil in 3 quarts of water. Boil for 10 minutes on high, then cover and simmer for 1 to 1.5 hours, until the beans are tender. Continue Here: Heat the oil in a skillet and put in the cumin seeds, garlic and ginger. Stir and fry until the garlic turns light brown. Add the onion and saute for 6-7 minutes over a medium flame until the onions get lightly brown. Add the tomatoes, turmeric and salt and saute for 2-3 minutes. Pour contents of the skillet into a pot. Add beans and water. Simmer for 10-12 minutes until the liquid thickens, stirring occasionally. Add garam masala and stir well. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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