Vegetarian Planet - 2

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2 more from Vegetarian Planet:

 

* Exported from MasterCook *

 

Roasted New Potato Salad

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Salads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 lb new potatoes (about 9-10) -- cut in half

5 tbsp extra-virgin olive oil

1 tsp salt

freshly ground black pepper

1 1/2 cups green beans -- trim & cut 1/2 " leng

1 clove garlic -- minced

1 tbsp sherry vinegar -- or red wine vinegar

1 small red onion -- sliced thin

1 cup parsley -- chopped

2 plum tomatoes

 

Preheat oven to 425°F. Put the potatoes into a roasting pan. Drizzle

them with 2 tbsp olive oil, and sprinkle them with 1/2 tsp salt and the

pepper. Roast the potatoes for 40-50 minutes, or until they are tender.

Let them cool for 10-15 minutes.

 

While the potatoes roast, bring 1 qt salted water to a boil in a small

saucepan. Add the green beans, and boil them for 1-2 minutes, no longer.

Drain them, and rinse them with cold water.

 

In a large bowl, combine the garlic, the vinegar, and the remaining 3

tbsp olive oil. Add the onion, parsley, tomatoes, and green beans to the

vinaigrette.

 

Add the potatoes to the bowl, and then add the remaining 1/2 tsp salt

and pepper to taste. Toss well. Serve the potato salad warm, or let it

cool, cover it with plastic wrap and chill it to serve cold later.

 

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* Exported from MasterCook *

 

Tame Kimchi

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 6 Preparation Time :0:00

Categories : Chiles Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/2 med red onion -- sliced thin

2 small carrots -- julienne or grate

1 1/4 lb nappa cabbage (to 1-1/2 lb) -- core/slice thin

1/4 cup kosher salt or coarse salt

5 cloves garlic (to 6) -- minced

1 tbsp fresh ginger -- minced

1 tsp hot chile sauce -- or 1 tsp chili flake

2 tsp sugar

3 tbsp rice vinegar

2 tbsp canola oil or corn oil

 

In a large bowl, combine the onion, carrots, cabbage, and salt. Add just

enough water to cover the vegetables. Let them sit at room temperature

overnight.

 

The next day, drain the vegetables. Add the remaining ingredients, and

toss well. Chill the salad for at least 1 hour before serving. It will

keep in a sealed container in the refrigerator for up to 7 days.

 

Variation: This kimchi doesn't undergo a fermenting process, as real

kimchi does. If you'd like to ferment this kimchi, omit the oil, and put

the mixture into a large sterilized jar. Let the kimchi sit at room

temperature for 2-4 days, opening the jar once a day to let out the

gases that build up. Store the kimchi in the refrigerator after this

period. It will keep for several weeks.

 

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RisaG