6 Raichlen recipes

[Guest guest]

Here are some recipes I just entered into MC from Raichlen's vegetarian

book. Since I do not have any of the cookbooks mentioned for posting, I

thought I would share these.

 

JoAnn

 

* Exported from MasterCook *

 

Asian Vegetable Stock - Raichlen

 

Recipe By : Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

Serving Size : 1 Preparation Time :0:00

Categories : Asian Stocks

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 star anise

1 teaspoon Sichuan peppercorns

1 onion -- coarsely chopped

1 carrot -- coarsely chopped

1 bunch scallions -- coarsely chopped

8 cloves garlic -- cut in half

1 1 inch piece fresh ginger -- cut in 1/4 " slices

1 bunch cilantro with stems -- coarsely chopped

(about 1 cup total of cilantro)

3 cups bok choy, napa or other veg -- coarsely chopped

2 dried black mushrooms (shitakes)

2 tablespoons soy sauce -- or to taste

10 cups water -- or as needed

 

Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or

wrap them in a piece of foil and pierce all over with a fork.

 

Combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese

vegetables, shitakes, soy sauce, and water in a large stockpot or

saucepan and bring to a boil. Reduce the heat and simmer the stock,

uncovered, adding water as necessary to keep the vegetables submerged,

for 1 hour, or until the vegetables are very tender. Alternatively, the

stock can be cooked in a pressure cooker for about 15 minutes.

 

Remove the spice bundle and black mushrooms. Discard the former and

reserve the latter for stuffings. For a clear stock, strain the liquid

into another container, pressing with the back of a spoon to extract the

juices, then refrigerate or freeze it. (Refrigerated stock will keep 3

to 4 days; frozen it will keep for 6 months.) For a richer, thicker

stocl,force the liquid and vegetables through a vegetable mill or puree

in a blender, then strain. Makes 6 cups.

 

Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

ISBN 0 14 02.4124 8

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

 

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* Exported from MasterCook *

 

Basic Vegetable Stock - Raichlen

 

Recipe By : Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

Serving Size : 1 Preparation Time :0:00

Categories : Stocks Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 large onion, skin on -- quartered

2 leeks, trimmed -- cut in 1 " pieces

2 carrots -- cut in 1 " pieces

2 stalks celery -- cut in 1 " pieces

2 tomatoes -- cut in 1 " pieces

6 cloves garlic, skin on -- cut in half

2 quarts chopped vegetables* -- see directions

2 tablespoons tomato paste

1 large bouquet garni

1/2 cup mixed chopped herbs** -- see directions

4 quarts water

freshly ground black pepper

sea salt or soy sauce -- optional

 

*Vegetables suitable for stock: Almost any vegetable trimmings, or

vegetables are suitable for stock. Corn cobs and husks, summer and

winter squash, red and yellow peppers, green beans, zucchini, mushrooms,

potatoes, collard greens, and kale stalks. Stock is a great place to put

tomato seeds and skins. Use green peppers, eggplants, turnips, and

cabbage in limited quantities, as their flavor tends to be overpowering.

Avoid beets, which will turn a stock red, and asparagus, which will turn

it green.

 

** Mixed chopped herbs include basil, oregano, chives, and/or parsley

stems (optional)

 

Combine the onions, leeks, carrots, celery, tomatoes, garlic, chopped

vegetables, tomato paste, bouquet garni, herbs (if using), and water in

a stockpot and bring to a boil. Reduce the heat and simmer the stock,

uncovered, adding water as necessary to keep the vegetables covered, for

1 1/2 to 2 hours, or until well flavored. (A certain amount of

evaporation will take place - this helps concentrate the flavor.) Skim

the stock as necessary and season with salt and pepper or soy sauce to

taste at the end. Alternatively, the stock can be cooked in a pressure

cooker for 15 minutes.

 

Strain the stock, pressing with the back of a spoon to extract as much

liquid as possible from the vegetables. Cool the stock to room

temperature, then refrigerate or freeze. (Refrigerated stock will keep 3

to 4 days; frozen it will keep for 6 months.) For a thicker, richer

stock, force the liquid and vegetables through a vegetable mill or puree

in a blender, then strain. Makes 2 1/2 to 3 1/2 quarts (depending on

the vegetables used, the size of the pot, and the length of the cooking

time.)

 

Note: Freezing 1 cup portions enables you to always have the right

amount on hand.

 

Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

ISBN 0 14 02.4124 8

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

 

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* Exported from MasterCook *

 

Caribbean Bean Bouillabaisse - Raichlen

 

Recipe By : Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Vegetarian Beans

 

Amount Measure Ingredient -- Preparation Method

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3 cups cooked pigeon peas

2 medium potatoes, peeled -- cut in 1 " pieces

salt

1 tablespoon olive oil

1 small onion -- finely chopped

3 cloves garlic -- minced

2 teaspoons ginger -- finely chopped

1/2 scotch bonnet chili -- seeded and minced

OR other hot chili -- seeded and minced

1 small red bell pepper, cored & seeded -- finely

chopped

1 teaspoon curry powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 tomato, seeded -- thinly sliced

3 tablespoons tomato paste

1 cup Basic Vegetable stock- -- recipe separate

1/2 cup light coconut milk

OR more vegetable stock

1/4 cup fresh cilantro -- finely chopped

OR flat leaf parsley -- finely chopped

1 pinch cayenne

freshly ground black pepper

 

If using canned pigeon peas, drain well. Place the potatoes in a large

saucepan with 6 cups cold salted water. Bring the potoatoes to a boil,

reduce the heat to medium, and simmer for 8 to 10 minutes, or until

tender. (If cooking the beans from scratch, you can cook the potatoes in

the same water.) Drain the potatoes and set aside.

 

Heat the oil in a large skillet. Add the onion, garlic, ginger, chili,

and bell pepper. Cook over medium heat for 4 to 5 minutes, or until just

beginning to brown. Stir in the curry powder, chili powder, and cumin

after 3 minutes. Add the tomato and cook for 1 minute. Stir in the

tomato paste, vegetable stock, coconut milk, and half the cilantro.

Bring the sauce to a boil.

 

Stir in the pigeon peas and potatoes and simmer the stew over medium

heat until thickened and richly flavored, about 10 minutes. Correct the

seasoning, adding salt, cumin, curry powder, black pepper and cayenne to

taste. The sauce should be highly seasoned. Sprinkle the stew with the

remaining cilantro and serve at once. Serves 4.

 

Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

ISBN 0 14 02.4124 8

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

 

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* Exported from MasterCook *

 

Caribbean Fried Rice - Raichlen

 

Recipe By : Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil (Spanish)

2 cloves garlic -- minced

2 teaspoons ginger -- minced

3 scallions -- minced

1/2 scotch bonnet -- seeded,minced

OR 1 jalapeno -- seeded,minced

1/2 green bell pepper -- cut in 1/4 " dice

1/2 red bell pepper -- cut in 1/4 " dice

1 carrot -- cut in 1/4 " dice

1 stalk celery -- cut in 1/4 " dice

1/4 cup snow peas -- strings removed

3 cups cooked white rice (up to 4 c)

1/2 cup cooked black beans -- optional

1/2 cup cooked corn kernels -- optional

1 cup mung bean sprouts

1 tablespoon capers -- drained

2 tablespoons soy sauce (or to taste)

 

Just before serving, heat a wok or large nonstick frying pan over a high

flame. Swirl in the oil. 1 1/2 tablespoons oil may be used instead of

the 2 tablespoons. Add the minced garlic, ginger, scallions, and chili.

Stir fry these ingredients for 15 seconds, or until fragrant but not

brown.

 

Add the peppers, carrot, celery, and snow peas and stir fry for 1 to 2

minutes, or until crispy-tender. Stir in the rice, beans and corn (if

using), bean sprouts, and capers and stir fry for 2 minutes, or until

the ingredients are thoroughly heated. Stir in soy sauce to taste and

serve. Serves 6 as a side dish or 4 as a main course.

Note: Raichlen prefers to use Uncle Ben's white rice.

 

Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

ISBN 0 14 02.4124 8

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

 

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* Exported from MasterCook *

 

Grilled Corn,Fennel, & Purple Potato Chowder-Raichlen

 

Recipe By : Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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3 ears fresh corn -- shucked

5 teaspoons exra-virgin olive oil

salt

freshly ground black pepper

1 onion -- finely chopped

1/2 cup shallots (6 to 8) -- finely chopped

3 cloves garlic -- minced

2 poblano chilies -- cut in 1/2 " dice

OR 1 large green bell pepper -- cut in 1/2 " dice

2 stalks celery -- finely diced

1 quart Basic Vegetable Stock, or water -- (sep. recipe)

1 bouquet garni (bay, thyme,parsley)

1 pound purple potatoes -- cut in 1/2 " dice

OR regular potatoes

1 small fennel bulb (1 cup), optional -- cut in 1/4 "

dice

1 cup no-fat sour cream -- or to taste

freshly grated nutmeg

2 tablespoons fresh dill -- chopped

OR flat leaf parsley, or fennel tops

 

Brush the corn with 2 teaspoons of the olive oil and sprinkle with the

salt and pepper. Grill the corn over medium heat, turning often, until

golden brown on all sides, about 8 minutes. Transfer the corn to a plate

to cool, then cut the kernels off the cobs, reserving the cobs. (The

easiest way to do this is to lay the corn on its side on a cutting

board. Make lengthwise cuts with the knife to remove the kernels.)

 

Heat the remaining 3 teaspoons of olive oil in a large heavy saucepan.

Add the onion, shallots, garlic, poblanos, and celery and cook over

medium heat until soft but not brown, stirring often, about 5 minutes.

 

Stir in the vegetable stock, bouquet garni, potatoes, fennel, and corn

cobs. Simmer the soup for 5 minutes. Stir in the corn kernels and

continue simmering the chowder for 10 minutes, or until all the

vegetables are soft but not mushy. Remove and discard the corn cobs and

bouquet garni.

 

Whisk in the sour cream and salt, pepper, and nutmeg to taste and simmer

the chowder for 2 minutes. Sprinkle the chowder with the dill and serve

at once. Make about 8 cups, enough to serve 8 as a first course, 4 as a

main course.

 

Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

ISBN 0 14 02.4124 8

 

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

 

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* Exported from MasterCook *

 

Mediterranean Fried Rice - Raichlen

 

Recipe By : Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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**For the Sauce**

2 tablespoons lemon juice

2 tablespoons tomato paste

1/4 teaspoon saffron, soaked*

salt

freshly ground pepper

 

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1 1/2 tablespoons extra-virgin olive oil (up to 2 tbsp)

2 cloves garlic (up to 3 cloves) -- minced

1 leek, cleaned and trimmed -- finely chopped

1/4 cup fennel -- thinly sliced

OR celery -- thinly sliced

3 cups cooked white rice (up to 4 c)

1 tomato -- seeded and diced

1/4 cup chickpeas

2 tablespoons pine nuts -- lightly toasted

8 black olives (pref oil-cured)

3 dried tomatoes -- cut in thin slices

1 bunch basil -- stemmed

 

* Soak saffron in 1 tabelspoon water or Basic Vegetable Stock for 15

minutes

 

For the sauce, combine the lemon juice, tomato paste, saffron, salt, and

pepper in a small bowl and whisk until smooth. Add plenty of salt and

pepper. The mixture should be highly seasoned.

 

Just before serving, heat a wok or large non-stick frying pan over a

high flame. Swirl in the oil. Add the garlic and leek and stir fry for

15 seconds, or until fragrant but not brown. Add the fennel and stir fry

for 1 to 2 minutes, or until the fennel is tender.

 

Stir in the rice, tomato, chickpeas, pine nuts, olives, and dried

tomatoes, and most of the basil. Stir fry for 2 minutes, or until the

ingredients are thoroughly heated. Stir in the sauce and cook for thirty

seconds. Correct the seasoning, adding salt or lemon juice to taste.

Decorate the rice with the remaining basil leaves and serve at once.

Serves 6 as a side dish or 4 as a main course.

 

Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

ISBN 0 14 02.4124 8

 

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

 

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